Application of HACCP Principles in Abattoir Operations in Oyo State

The Hazard Analysis and Critical Control Points system represents an internationally recognized preventive approach to food safety, but its application in Nigerian abattoirs remains largely inadequate. This study assessed the extent of HACCP principle application in abattoir operations across selected facilities in Oyo State, South West Nigeria. A cross-sectional assessment was conducted at six abattoirs using a standardized HACCP compliance audit tool. Semi-structured interviews were conducted with abattoir managers, meat inspectors, and veterinary officers. Documentation of hazard analysis, critical control point identification, monitoring systems, corrective actions, and verification procedures was reviewed. Results indicated that none of the assessed abattoirs had a documented HACCP plan in place. Three facilities had partial awareness of good manufacturing practices, but formal hazard analysis had not been performed in any. Critical control points such as scalding, evisceration, and carcass washing were being monitored on an ad-hoc basis with no defined critical limits or corrective action protocols. Staff training on HACCP was negligible. The study concludes that HACCP implementation in Oyo State abattoirs is non-existent at the formal level and that significant capacity-building is required before meaningful adoption can occur. Recommendations include government-facilitated HACCP training programs, development of sector-specific HACCP templates for abattoirs, and regulatory requirements mandating HACCP adoption in accredited slaughter facilities. Keywords: HACCP, abattoir management, food safety, meat hygiene, Oyo State