Report on an investigation carried out for more than two years in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operations in an export slaughterhouse.Warbixin ku saabsan baaritaan lagu samaeeyay muddo labo sano ah woqooyi-galbeed ee Soomaaliya (Somaliland) oo ku saabsan habkii lagu baari lahaa halsita iyo ilaalinta waxyaabaha khatarta marka la qalaya xoolaha hilibkooda la dhoofinaya.Relazione su un'indagine effettuata per più di due anni nel nord-ovest della Somalia (Somaliland) per determinare le opportunità e le sfide nella creazione di un sistema di Analisi dei Rischi e Controllo dei Punti Critici (HACCP) da adottare e rispettare durante le operazioni di esportazione di un macello

Castiello, Massimo

Gathuma, Joseph

Njue, Sophycate

Ogara, William

Ombui Jackson Nyorangi

Wamalwa Kinyanjui

Archivio Aperto di Ateneo

Food and Nutrition Sciences, 2013, 4, 126-130 
http://dx.doi.org/10.4236/fns.2013.42017 Published Online February 2013 (http://www.scirp.org/journal/fns) 
Opportunities and Challenges of Setting-Up an Articulate 
HACCP System in Export Slaughterhouses in Countries 
Emerging from Conflict: An Appraisal of North-Western 
Somalia 
Castiello Massimo1, Wamalwa Kinyanjui1*, Sophycate Njue1, Gathuma Joseph2,  
Ombui Jackson Nyorangi2, Ogara William2 
 
1Food and Agriculture Organization of United Nations, FAO Somalia, Nairobi, Kenya; 2Faculty of Veterinary Medicine, University 
of Nairobi, Nairobi, Kenya. 
Email: *wamalwakinyanjui@yahoo.com, kwam91@gmail.com, wamalwa.kinyanjui@fao.org 
 
Received July 27th, 2012; revised December 19th, 2012; accepted December 26th, 2012 
ABSTRACT 
An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a 
Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operations in an 
export slaughterhouse was carried out for more than two years. A baseline and after intervention microbiological analy- 
sis was carried out on 500 wet and dry meat swab samples collected from carcasses from the slaughterhouse. The 
analysis was against total viable counts, E. coli counts and Salmonella species. It was established that after intervention 
through capacity building and supply of basic livestock slaughter equipments and tools, levels of carcass contamination 
reduced though not statistically significant. Slaughterhouse workers were trained on food safety quality assurance sys- 
tems of good hygiene practices, standard operating procedures, sanitary standard operating procedures among others. 
Good opportunities of establishing HACCP system were high as the slaughterhouse had a ready supply of livestock for 
slaughter and high demand of Somalia small ruminant carcasses in the Middle East countries. However, the implemen- 
tation faced severe challenges including lack of transport plane for carcasses to export market, frequent severe drought 
shocks, stiff competition from export of live livestock from Somalia, stiff competition from other countries exporting 
carcasses to Middle East countries; among others. These led to interruptions to operations and subsequent closure of the 
slaughterhouse impacting negatively on establishment of a vibrant operational HACCP system. 
 
Keywords: HACCP; Good Hygiene Practices; Opportunities; Challenges 
1. Introduction 
The main aim of food manufacturers is to produce high 
quality and safe foods. To assure the safety of food, es- 
tablishing a system based on a continuous management 
including total quality management, hygiene and good 
manufacturing practices is essential. Therefore, Hazard 
Analysis and Critical Control Point (HACCP) system 
should be examined and complied with in any food pro- 
cessing facility [1]. 
HACCP system is defined as a systematic scientific 
approach aimed at providing food production process 
quality assurance control. It is designed to prevent the 
occurrence of food safety public health hazards in proc- 
essed foods by identifying, evaluating, preventing, elimi- 
nating, controlling or reducing hazards which are sig- 
nificant for food safety to acceptable levels. It ensures 
that control measures are applied at any point in a food 
production chain where hazardous or critical situations 
for hazard contamination could occur [2,3]. 
A HACCP system is the surest way of ensuring food 
safety from farm-to-fork instead of depending on end 
product testing. Its goal is to prevent food safety public 
health hazards at the earliest possible point in the food 
production, processing or distribution chain. The HACCP 
approach can be applied right from harvest or production 
to the point of consumption. Adoption and implementa-
tion of HACCP system in addition to traditional meat 
inspection services and quality control activities would 
lead to a preventive quality assurance system in any 
slaughterhouse whether for domestic or export purposes. 
Export slaughterhouses that have adopted and incorpo-
rated the HACCP system in their production processes *Corresponding author. 
Copyright © 2013 SciRes.                                                                                  FNS 
Opportunities and Challenges of Setting-Up an Articulate HACCP System in Export Slaughterhouses  
in Countries Emerging from Conflict: An Appraisal of North-Western Somalia 
127
provide greater confidence to consumers about food sa- 
fety to importing countries as well as to food safety re- 
gulatory authorities. This paper reviews the opportunities 
and challenges existing in Somaliland meat sub-sector in 
the adoption and compliance with HACCP system at the 
study target export slaughterhouse. 
2. Materials and Methods 
 Secondary data collection was done through review 
of literature at FAO Somalia office and search of in- 
formation from the internet; 
 Primary data was collected through collection of sur- 
face meat swab samples and carrying out microbe- 
ological laboratory analysis in Analabs Laboratory in 
Nairobi, Kenya and data analysis. This was comple- 
mented through supply of livestock slaughter equip- 
ments and training of abattoir workers of the target 
slaughterhouse in meat production quality assurance 
skills. 
Implementation Site 
The intervention activities were carried out in the expan- 
sive country of Somalia; in the independent state of 
Somaliland (north-western) (Figure 1). The study period 
ran from July 2008 to December 2010, for a period of 
two and a half years at H-Foods export slaughterhouse in 
Somaliland. This was purposively selected based on pre- 
vailing security status, being the only operating export 
slaughterhouse, ease of communication and government 
export meat regulating institutions that are paramount to 
implementation of the HACCP system. 
3. Results and Discussion 
3.1. First Round of Bacteriological Meat Swab  
Samples Analysis 
A total of 250 surface meat swab samples were collected  
 
H-foods 
 
Figure 1. Map of Somaliland. 
from small ruminant carcasses slaughtered from H-foods 
export slaughterhouse for the first round before inter- 
venetion. The samples were analyzed against total vi- 
able counts (TVC), Escherichia coli and presence of 
Salmonella species. The analysis was done in Analabs 
Laboratory in Nairobi, Kenya. The results were com- 
pared with Gulf Cooperative Council (GCC) countries’ 
microbiological performance criteria where Somalia meat 
is exported to. Table 1 shows GCC microbeological per-
formance criteria. 
3.1.1. Total Viable Counts 
The first samples collected from carcasses slaughtered in 
the export slaughterhouse had average levels of conta- 
mination with total viable counts as shown in Table 2 
according to Dubai Municipal microbiological perform-
ance criteria. 
3.1.2. E. coli Counts 
Samples collected from carcasses slaughtered in H-foods 
export slaughterhouse had low levels of contamination 
with E. coli as shown in Table 3. 
3.1.3. Salmonella Species Presence 
None of the 250 surface meat swab samples analyzed 
tested positive for the presence of Salmonella species. 
3.2. Capacity Building and Trainings 
Interventions to establish a vibrant and verifiable HACCP 
system in selected H-foods-export slaughter-house started 
through human resource development and supply of 
some basic livestock slaughter tools and equipments. The 
human resource development focused on training both 
technical and non-technical personnel working in the 
export slaughterhouse in food quality assurance pro-
grams including Good Hygiene Practices (GHP), Stan-
dard Operating Procedures (SOP), Sanitary Standard 
Operating Procedures (SSOP), sound slaughtering tech-
niques, safe recovery of hides and skins and carcass 
traceability (Table 2). 
FAO Somalia and implementing partner organizations 
in collaboration with the Somaliland competent authori- 
ties supported these activities of capacity building of 
technical, non-technical and management staff of the 
export slaughterhouse in meat quality assurance practices. 
Moreover, FAO supplied the slaughterhouse with basic 
livestock slaughter equipments including stainless steel 
knives, stainless steel hooks, stainless steel receptacles, 
sharpening steels, meat transportation containers and 
provision of protective gear (gumboots, white coats, 
overalls, aprons, caps, chin masks and gloves for meat 
handlers) for slaughterhouse workers. 
Copyright © 2013 SciRes.                                                                                  FNS 
Opportunities and Challenges of Setting-Up an Articulate HACCP System in Export Slaughterhouses  
in Countries Emerging from Conflict: An Appraisal of North-Western Somalia 
Copyright © 2013 SciRes.                                                                                  FNS 
128 
 
Table 1. Dubai microbiological performance criteria. 
Microbiological test Excellent (cfu/cm2) Good (cfu/cm2) Fair (cfu/cm2) Poor (cfu/cm2) V. poor (cfu/cm2) 
TVC <200 201 - 2000 2001 - 20,000 20,001 - 200,000 >200,000 
E. coli <3 3 - 10 11 - 100 101 - 1100 >1100 
Salmonella Nil Nil Nil Nil Present 
 
Table 2. Total viable counts (TVC). 
Export Slaughterhouse Total samples Total Viable Counts (TVC) 
  Excellent Good Fair Poor Very poor 
H-Foods 250 98 (32.2%) 132 (52.8%) 12 (4.8%) 6 (2.4%) 2 (0.8%) 
 
Table 3. E. coli counts. 
Export slaughterhouse Total samples E. Coli count 
  Excellent Good Fair Poor V. poor 
H-Foods 250 232 (93.6%) 12 (4.8%) 4 (1.6%) 2 (0.8%) 0 
 
Slightly over 94 percent of slaughterhouse workers 
were trained in good hygiene practices during meat pro- 
duction in 2009 (Table 4). A few selected personnel 
were further trained in SOP and SSOP which are pre- 
requisite requirements for the establishment of a HACCP 
system in any food production plant. Initial steps of as-
sembling HACCP teams for the slaughter- house kicked 
off in mid 2009 after assessment of the slaughterhouse on 
how far its operation was compliant with hygiene stan-
dards during meat production and transportation to air-
port for airlifting to export markets. 
The operations made steady progress in compliance 
with hygiene standards and improved their facilities in 
readiness for adoption and implementation of the HACCP 
system. However, taunting challenges beckoned at the 
door of the slaughterhouse which was forced to cease 
operations towards the end of 2009 due to force majeure 
circumstances [4]. 
3.3. Second Round of Bacteriological Sample  
Analysis after Intervention 
3.3.1. Total Viable Counts 
After training and supply of basic livestock slaughter 
equipments, meat contamination level was drastically 
reduced though not statistically significant as shown in 
Table 5. 
3.3.2. E. coli Counts 
Similarly, levels of E. coli contamination drastically dropp- 
ed with nearly all carcasses being of excellent grade as 
shown in Table 6: 
3.4. Opportunities and Challenges 
3.4.1. Opportunities 
At the time (2007-2009) of intervention by FAO and 
partnership organizations, the slaughterhouse operation 
was at its best. 
The slaughterhouse had employed 61 staff on long term 
contracts and an additional 92 casual workers on a regular 
basis especially during pick production period of Hajj 
(annual Islamic pilgrimage to Mecca in Saudi Arabia). 
The slaughterhouse processed 4500 - 7200 carcasses 
of 8 - 10 kg each per week translating to 18,000 - 28,400 
carcasses per month during pick months being exported 
before it closed doors in September 2009. Small rumi- 
nants for slaughter were readily supplied by Fasal Global 
Group Company that had been contracted to supply them 
regularly on demand. The demand of carcasses in United 
Arab Emirates, the main market was very high since 
consumers preferred small ruminants from Somalia due 
to their small size, organic production management and 
financial affordability. 
Given the huge numbers of chilled small ruminant 
carcass exports from these study slaughterhouse, ready 
availability of livestock for slaughter in addition to hav- 
ing hired staff on a regular contractual basis either as 
permanent or casual, there was every opportunity of es- 
tablishing a vibrant HACCP system in the facility in or- 
der to guarantee the quality and safety of meat from the 
slaughterhouse for end consumers. 
3.4.2. Challenges 
The adoption and compliance with an articulate HACCP 
Opportunities and Challenges of Setting-Up an Articulate HACCP System in Export Slaughterhouses  
in Countries Emerging from Conflict: An Appraisal of North-Western Somalia 
129
system started facing a nosedive when operations of 
Daallo commercial airline that was transporting carcasses 
to United Arab Emirates (UAE) from Somalia discon- 
tinued operations towards the end of 2009. This led to the 
closure of the slaughterhouse in September 2009 [4]. 
However, the slaughterhouse temporarily resumed op- 
erations in July 2010 when Juba airlines started trans- 
porting their carcasses to UAE but closed doors for a 
second time at the beginning of December 2010 having 
exported a paltry 20,253 chilled ruminant carcasses dur- 
ing the five months of operation. 
These challenges were further compounded by the 
lifting of trade ban on live livestock exports from Soma- 
lia to Kingdom of Saudi Arabia in October 2009. Con- 
sumers at destination markets had preference for live 
animals as compared to carcasses. This escalated the cost 
of livestock to an extent that the export slaughterhouse 
could no longer make ends meet [4]. 
Compounding the already fragile situation for the ex- 
port slaughterhouse under study was the regular droughts 
that severely affected the livestock body conditions com- 
plicating availability of good quality carcasses as re- 
quired at the export market. This was further complicated 
by the discovery of explosives on two cargo planes 
bound for the United States concealed in printer car- 
tridges towards the end of 2010 from Yemen. This led to 
UAE banning any cargo from Somalia directly to its ter- 
ritory. This forced traders to divert carcasses to Oman by 
 
Table 4. Number of personnel trained. 
Slaughterhouse Type of training No. of workers 
No. 
trained
% 
trained
GHP, sound slaughtering 
techniques and  
traceability 
143 94 
SSOP 40 26 
H-foods  
(Burao) 
SOP 
153 
50 33 
 
Table 5. Total viable counts (TVC). 
Export 
Slaughterhouse 
Total 
samples Total viable counts (TVC) 
  Excellent Good Fair Poor Very poor
H-Foods 250 132 (52.8%) 
117 
(46.8%) 
1 
(0.6%) 0 0 
 
Table 6. E. coli counts. 
Export  
slaughterhouse 
Total 
samples E. coli count 
  Excellent Good Fair Poor V. poor
H-Foods 250 245 (98%) 5 (2%) 0 0 0 
Juba airlines and then transported by road to UAE. This 
further escalated the operational costs in addition to in- 
creased carcass spoilage due to long period on the road. 
This led to a second time closure of the export slaugh- 
terhouse on 11th December 2010 being the last opera- 
tional date when the investigation was being conducted 
[4]. 
The interrupted operations and frequent closure of the 
slaughterhouse led to an exodus of trained abattoir per- 
sonnel to take up different employments or start personal 
businesses. Due to all the said constrains and force ma- 
jeure challenges, it was a daunting task for FAO to suc- 
cessfully and sustainably assist the export slaughterhouse 
under the study to adopt and comply with a vibrant, op- 
erational and verifiable HACCP system in its infrastruc- 
tural facilities and operations. 
4. Discussion 
Despite the enormous carcass export opportunities in 
addition to willingness by FAO Somalia and implement- 
ing partner organizations to support the implementation 
of an articulate HACCP system into the study export 
slaughterhouse, a series of challenges arising compli- 
cated the whole process. 
Otherwise, implementation and operationalization of 
an articulate HACCP system in any food plant requires 
country stability, operational and strong regulatory au- 
thorities, steady and expanding markets and very mini- 
mal turn-over of trained abattoir personnel [5]. Wamalwa 
et al., 2011 has shown that training and capacity building 
have great impact on reducing meat contamination dur- 
ing production. Furthermore, expansion of facilities to 
accommodate the HACCP system compliant facilities 
and the ever rising food safety standards is of paramount 
importance. Regular capacity building and training of 
personnel in food quality assurance systems is one of the 
building blocks of establishing a sustainable HACCP 
system in any food industry [5]. 
5. Acknowledgements 
Disclaimer: The views expressed in this paper are those 
of the authors and do not necessarily represent the posi- 
tion of FAO. The designations employed do not imply 
FAO’s opinion concerning the legal status of any country, 
territory or area including the delimitation of its frontiers 
or boundaries. 
The successful accomplishment of this study was 
made possible by many actors whose invaluable support 
deserves our heartfelt appreciation. Researchers would 
like to express their innermost appreciation to Graham 
Farmer and his successor, Luca Alinovi, the Officers 
in-charge of FAO Somalia for accepting and allowing us 
Copyright © 2013 SciRes.                                                                                  FNS 
Opportunities and Challenges of Setting-Up an Articulate HACCP System in Export Slaughterhouses  
in Countries Emerging from Conflict: An Appraisal of North-Western Somalia 
Copyright © 2013 SciRes.                                                                                  FNS 
130 
total access to FAO facilities, documents and resources 
that enabled accomplishment of the research work. The 
project manager of the EC project, Mr. Abdullahi Hus- 
sein and his successor, Dr. George Matete whose project 
sponsored the data collection are highly acknowledged. 
Mohammed Jama, Officer in-charge of FAO Hargeisa 
office, Somaliland is highly recognized for his invaluable 
support. Further to be acknowledged are laboratory tech- 
nicians of Analabs Laboratory in Nairobi, Kenya espe- 
cially, Mr Duncan Ndegwa who ensured that samples 
were analysed within 24 - 48 hours of collection, mostly 
at his inconvenience. 
REFERENCES 
[1] Australian Quarantine and Inspection Service, “A Guide 
for the Preparation of the Meat Safety Quality Assurance 
System (MSQA) for Fresh Meat & Processed Meat Prod-
ucts,” 2008. 
http://www.daff.gov.au/__data/assets/pdf_file/0008/1292
84/msqa_2nd_ed.pdf 
[2] B.Howlett, D. J. Bolton and C. O’Sullivan, “Development 
of Pre-Requisite Programmes and HACCP Principles for 
Irish Beef Slaughterhouses,” 2005. 
http://www.teagasc.ie/publications/reportno1prerequisites.
pdf 
[3] L. Naresh, S. U. Merchant and N. C. Dhuldhoya, “Food 
Safety using HACCP Quality Management System,” 2006. 
http://www.lucidcolloids.com/pdf/584571394_haccp.pdf 
[4] K. Wamalwa, M. Castiello, S. J. M. Munyua, R. G. Ab-
dullahi, M. J. Gathuma, N. J. Ombui and M. E. Mogoa, 
“Commercialization of Meat Trade: The Potential Role of 
Private Sector and Capacity Building in Quality Assur-
ance in Meat Export Trade from Regions of Somalia,” 
International Research Journal of Microbiology, Vol. 3, 
No. 3, 2012, pp. 86-93. 
http://www.internationaljournals.org/IRJM 
[5] W. Kinyanjui, C. Massimo, O. N. Jackson and G. M. 
Joseph, “Capacity Building; Benchmark for Production of 
Meat with Low Levels of Bacterial Contamination in Lo-
cal Slaughterhouses in Somaliland,” Tropical Animal 
Health and Production Journal, Vol. 44, No. 3, 2011, pp. 
427-433. 
www.unboundmedicine.com/.../Tropical_animal_health_
and_production 
 


Opportunities and Challenges of Setting-Up an Articulate HACCP System in Export Slaughterhouses in Countries Emerging from Conflict: An Appraisal of North-Western Somalia

Opportunities and Challenges of Setting-Up an Articulate HACCP System in Export Slaughterhouses in Countries Emerging from Conflict: An Appraisal of North-Western Somalia

Abstract

Similar works

Full text

Available Versions

Archivio Aperto di Ateneo