According to a informative from EMBRAPA Swine and Poultry, biosafety refers to the “group of norms and procedures to avoid entry of infectious agents (viruses, bacteria, fungi and parasites) into the flock, as well as control its dissemination among different sectors or animal groups in the production system”. In short, any action taken to prevent diseases from entering – or the dissemination of those – a farm.
Biosafety is a matter of public health. Sick animals generate low quality products (meat, milk, eggs and derivatives) that sometimes can spread diseases among consumers.
But who is responsible for ensuring biosafety and quality food? All of us! Depending on where we are, we have different responsibilities.
The farm’s owner, for instance, has to keep his animals healthy (with the help of veterinaries, agronomists, biologists and other professionals of the area) and provide conditions that facilitate hygiene maintenance in the premises.
Production farms must be isolated, have physical barriers to control vehicles and people that enter and leave, chemical control for utensils and automobiles disinfection, has to have a strict control of disease vectors and much more.
Farm workers must keep their personal hygiene through showers at entrance and exit and also keep their health to avoid spreading diseases from outside the farm. Same thing for when the farm has some illness that could be disseminated among the population and other animals.
Integrative workers must help their integrated ones to improve biosafety efficiency and make sure animal slaughters are being done under all hygienic standards necessary to ensure the consumer’s health. The veterinary has to analyse all of that data, from the animals health in the farm to the end of the slaughter and the processing of meat, milk, eggs and derivatives.
But it doesn’t stop there. Markets, fairs, wholesalers, carriers, anyway, all those who handle food in some form have responsibilities. Distribution, hygiene and organization of those places must be strictly controlled to prevent problems from happening or diseases from spreading.
In the same way, consumers have their responsibilities. They must warn sanitary control organs when they see irregularities on products with animal origin. But that’s not all: food handling in homes and restaurants is extremely important. We need to be aware and understand that biosafety is a matter of all.
If you have any doubts or want to know more about the subject, get in touch with Fornari Industry.
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Source: Fornari Industry (Advisory Communication – News Organizational Communication)