An understanding of these potential food safety hazards reveals the inter-relationship between biosecurity, animal health and food safety. ... Chemical Hazards for Meat and Poultry. Dr. Marcy: Put simply, raw food products, including meat and poultry, are not sterile. Exposures to chemicals such as ammonia or disinfectants and detergents used on poultry farms are possible as well as exposures to agricultural dust, both inorganic and organic. Individuals involved in poultry breeding, farming, and the loading and transport of poultry to processing facilities face a number of potential health hazards. Chemical hazards should be addressed in steps in the production process: storage, during use (cleaning agents, sanitizers), prior to receipt (in ingredients and packaging materials), upon receipt of materials, during processing and prior to shipment of product. Potential health hazards in poultry working environments are usually categorized as accidental, physical, chemical and biological. 1. How familiar are you with the potential hazards in your working environment? The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. Why are chemicals used in poultry production? The majority of chemical use, separate from the sanitation function, is part of a multiple-hurdle approach at pathogen reduction as expected by the Salmonella and Campylobacter Performance Standards issued by USDA. Roxarsone, or 3-nitro-4-hydroxyphenylarsonic acid, is currently the most commonly used arsenical compound in poultry feed in the United States, with a usage of 23 to 45 grams of chemical per ton of feed for broiler chickens for increased weight gain, feed efficiency, improved pigmentation, and prevention of parasites. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Sherry isn't alone in developing adverse reactions to chemicals used in poultry processing. HACCP in chicken poultry processing plant: HACCP represents a scientific approach to controlling and reducing hazards associated with food production. 3. The Food Integrity Campaign has published two affidavits from USDA poultry plant inspectors warning against chemical hazards for workers. How concerned are you about your employees' health? There are three types of hazards (biological hazards = flies,insects,pathogenic bacteria etc. In order to minimise the risk of contamination of poultry eggs and meat for consumption it is important to minimise the risk of contaminants reaching our commercial poultry … 2.