Assessment of Food Safety Management Systems in Processed Meat Establishments in Rivers State

Processed meat establishments require robust food safety management systems to prevent contamination of products destined for broad consumer distribution. This study assessed food safety management systems in processed meat establishments in Rivers State, South South Nigeria. Eight registered processed meat companies including sausage, burger, and kilishi producers were audited using a validated food safety management system assessment tool incorporating prerequisites, HACCP, and hygiene management criteria. Management and quality assurance personnel at each establishment were interviewed, and microbiological verification testing of 40 finished products was performed. Assessment results showed that large-scale processors scored higher on management system criteria, but only two of eight establishments had a documented HACCP plan. Prerequisite programs including personnel hygiene, pest control, and cleaning and disinfection were partially implemented in 62.5% of establishments. Finished product microbiological testing revealed contamination above acceptable limits in 30% of samples. Small and medium processors had the weakest food safety management system scores due to limited technical capacity and resource constraints. The study concludes that food safety management in Rivers State processed meat establishments requires significant improvement, with small and medium processors needing targeted technical assistance. Policy recommendations include mandatory food safety management system certification for registered processors, government-subsidized HACCP training, and regular third-party audit programs. Keywords: food safety management, processed meat, HACCP, Rivers State, meat industry