RMAA SERVICES

Training

Hygiene Management

GMP (Good Manufacturing Practices) & HACCP (Hazard Analysis and Critical Control Point)
Hygiene Awareness
Hygiene Assessment

Operational

Routine training
Alternative techniques

Initial operation (“Start-up”)

Training during the initial start-up period of the abattoir

Development of learning programs for the red meat industry - Formal learning (Learnerships)

Unit standards
Qualifications and learning pathways
Skills development facilitation
Learnership presentation

Food Safety Management

Food Safety Management audit (pre requisites & HACCP)
Food Safety Management Systems implementation
Food Safety Management Systems verification
Document preparation/review

Technical Services

Technical support services :

• Abattoir layout
• Abattoir operation
• Abattoir start-up

Operational support services
Effectiveness of stunning
Obtain and implement new technology
Abattoir plans

Background and application of the Meat Safety Act 2000 (Act no. 40 of 2000) and regulations

Export requirements

Associated services :

• Microbiological analysis
• Environmental standards and control
• Abattoir design
• Hygiene management systems
• Cleaning and disinfection
• Equipment
• Slaughter services

Information

Update and maintain a database

• Price information
• Provide industry and government with relevant statistics:
  • Registered abattoirs
  • Member abattoirs
  • Slaughter statistics
  • Condemnations

National and regional meetings to update abattoir owners
Handbooks
Forums: operation and standards of the meat industry

Representation

The board and management represent the abattoir industry on the following forums:

SAMIC (South African Meat Industry Company):

•      Board
•      Welfare Co-ordination Committee

RMRDT (Red Meat Research and Development Trust)
RMIF (Red Meat Industry Forum)
IMQAS (International Meat Quality Assurance)
AIAC (Abattoir Industry Advisory Committee)
DOA (Department of Agriculture)

• National Abattoir Rating Scheme Committee (NARS)
• ITCA Working Group

AgriSETA (Seta for Agriculture)

•      Board
•      SSU (Sub-Sector Unit)
•      Skills Development Committee

Mpumalanga Agri-Skills Development and Training (MASDT)
AFMA
STOCK THEFT FORUM

TRAINING

The role of abattoir workers and slaughter operators is crucial in ensuring the quality and safety of the product. Training and continuous re-evaluation of skills levels of workers and operators provide the necessary assurances to local and international consumers as to the safety and quality of the product.

The training division of the Association consists of 8 training officials and 4 slaughter instructors. The Association has also established closer contact with the various provincial veterinary authorities to further identify training needs to abattoirs.

The training program provided by the RMAA enhances assurances with regard to the slaughter and hygiene process and assists the Department of Agriculture in the application of hygiene standards at abattoirs in terms of the requirements of the Meat Safety Act 2000 (Act no. 40 of 2000).

Hygiene Management Training

Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP)

A four day course is facilitated by the Association and will involve the hygiene management teams of 45 abattoirs during the next three years, as part of the export readiness project of SETASA. The selection of abattoirs is done in conjunction with provincial veterinary authorities who are invited to nominate an official to the course as well. The course includes practical orientation in the abattoir on hygiene management and explains HACCP principles related to the abattoir industry specifically. GMP training will focus on GMP’s as the minimum requirements and control measures that must be implemented to en sure that a consistent quality product is produced. The different aspects of GMP that are highlighted include personnel practices, cleaning and sanitation, pest control, construction and maintenance and production and process controls. The HACCP part of the course focuses on HACCP as an internationally recognised food safety system that reduce the risk of food poisoning by identifying hazards and ways of controlling these hazards. The course focuses on the practical implementation of the seven HACCP principles.

Hygiene Awareness

A one day course provides theoretical a practical training and is regarded as a prerequisite for all abattoir workers. The purpose of this course is to equip the abattoir worker with basic knowledge of food poisoning, food hygiene including the prevention of food contamination and the importance of working in a clean environment. It underlies basic personnel and food safety principles essential in dealing with a perishable product.

Hygiene Assessment

The section on Hygiene Management and Evaluation Systems of the concept regulations under the Meat Safety Act 2000 (Act no. 40 of 2000) now provide for assessment of hygiene status of the abattoir by means of the Hygiene Assessment System (HAS) and for the results to be made available to the Provincial Executive Officer.

This training programme provides:

• A common understanding on the assessment of hygiene status of an abattoir by means of the HAS;
• Provincial officials, RMAA training officials and IMQAS internal auditors with background to the implementation of the relevant sections of the Act and regulations;
• A standard to evaluate the progress at abattoirs in the province; and
• A standard way of communication to abattoirs in terms of deviations from the Act and regulations.
  

Operational Training

Routine Training

Training of slaughter operators in the various dressing positions and techniques.

Alternative Techniques

The slaughter technique at an export abattoir was successfully changed to the inverted slaughtering technique for Ostriches. This was the first implementation of this technique in South Africa. Traditionally ostriches are slaughtered on the wings. Advantages of the new technique are amongst others, better bleeding, cleaner slaughtering line, low risk of contamination, better skin yield, easier implementation and slaughtering, and better quality end product. Because of the advantages of this technique, the RMAA is currently promoting the implementation of the technique in the ostrich industry.

Various sheep slaughter lines were converted into the inverted slaughter technique and is but one of the improved techniques that was explained and implemented to the industry. Although this technique may not always be applicable to all existing structures, it does emphasize the importance of correct techniques to provide a healthy product with a longer shelf life to the trade and the consumer. This method also provides an improved hide quality and easier slaughtering. Sticking of cattle is another example.

Correction of Slaughter Methods

Slaughter operators often use incorrect techniques due to a lack of knowledge, ignorance, incorrect working procedures and frequently incorrect of inadequate facilities.

Special Request Training

 Currently the routine training, where abattoirs are visited once or sometimes twice a year is insufficient. Untrained abattoir workers could have a significant financial impact on an abattoir in terms of hide damages, bad dressing of carcasses, unhygienic practices, loss of market share etc.

Initial Operation Training “Starting-up of New Abattoirs”

The training teams are actively involved with the planning, trial slaughtering and starting-up of new abattoirs, or abattoirs of which ownership changed. These processes are done in conjunction with the various veterinary authorities in provinces. The initial training at new abattoirs, or of new personnel at existing facilities, includes the introductory hygiene awareness and meat safety programs.

Skills Development (Formal Learning / Learnerships)

 The Department of Labour has introduced and placed great emphasis on the development and implementation of National Qualifications and Learnerships across all industry sectors of the country. As a result of this drive, the SETA for Secondary Agriculture (SETASA) has initiated a project to develop Learnerships in the red meat industry. The RMAA was a key role-player in the development of unit standards and qualifications. The following qualifications were developed:

• General Abattoir Processes National Certificate
• Abattoir Slaughtering Processes
• Abattoir Supervision
• Meat Classification Further Education and Training Certificate
• Meat Examination

Learnerships are being registered as an accelerated means of acquiring these qualifications and will commence early in 2005. In order for employers to register learners some requirements to be considered are:

• Employer needs to be registered with relevant SETA
• Work place skills plans must have been submitted to SETA
• You need to have facilities available for training
• Your personnel has to be on NQF1 level (pre assessment)
• At least 4 hours per week ‘contact time’ will be required
• At least 2 hours per learner per week of structured supervision
• Evidence gatherers will be used (Administration)
• Three specie practical (multi skilling and worker exchange)
• Unemployed learners need to be accommodated.

Financial gain for employers is as follows:

For every employed worker registered there is a tax deductible benefit of R17 500 upon registration and an additional R25 000 on completion of the learnership. For unemployed workers registered there is a tax deductible benefit of R25 000 upon registration and an additional R25 000 on completion of the learnership.

Skills development facilitation

The RMAA will in future render a SDF (Skills Development Facilitator) function between the industry and SETASA.

FOOD SAFETY MANAGEMENT

In addition to the GMP and HACCP training offered by the Association, we also offer the abattoir assistance with the implementation of Meat Safety Management Systems.

Pre-assessment surveys may be done at an abattoir prior to implementing HACCP to determine the current status of the quality management system. The survey focuses on GMP requirements and is based on national and international codes. The client is provided with a detailed report of observations and recommendations that can be used immediately as an action plan.

HACCP implementation support is given by RMAA representatives in the form of feedback, advice, generic HACCP plans and reviewing existing documentation.

Verification audits may be done once the company has successfully implemented a HACCP system and have at least three months worth of records. This is an external audit that can be seen as a readiness for the final certification.

Hygiene management support

Although regular laboratory testing of water, personnel, products and facilities form part of the regulations in terms of the current Meat Safety Act, abattoirs often neglect this aspect. The training division now offers this service with an accredited laboratory.

TECHNICAL SERVICES

Operational Support Services

The RMAA continuously receive enquiries as to the operational aspects at abattoirs and have designed a package to evaluate and correct the slaughter and operations on a continuous basis . Below are some of the aspects which are addressed during such a visit:

• Management information
• Daily record keeping
• Production statistics
• Line staff investigations
• Layout of abattoirs
• Slaughter percentages
• Job and task descriptions
• Dressing evaluation
• Hide and skin damage control
• Primary offal handling
• Hygiene aspects
• Promoting and implementing technology
• Monitoring of slaughter procedures
• Rectifying of deviations relating to slaughter procedures
• Usage of saw blades
• Intervention with other role-players in the industry
• Research pertaining technology and information

The association provides the service by way of a fixed contract with participating abattoirs.