Evaluación del nivel de cumplimiento de los requisitos higiénico-sanitarios para el rastro municipal de Santo Domingo Suchitepéquez, Suchitepéquez.

GÓMEZ REVOLORIO, CARLOS ESTUARDO (2024) Evaluación del nivel de cumplimiento de los requisitos higiénico-sanitarios para el rastro municipal de Santo Domingo Suchitepéquez, Suchitepéquez. Other thesis, USAC.

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Abstract

Abstract In Santo Domingo Suchitepéquez, the absence of a municipal slaughterhouse represents a concerning issue. It should be noted that the municipality has an old facility that was used for the slaughtering and butchering of cattle. This facility ceased operations in 2018 when it was closed by decision of the municipal government due to non-compliance with the requirements established in Government Agreements 969-99, 411-2002, and 384- 2010, which regulate the authorization of slaughterhouse operations. The lack of a proper slaughterhouse has forced livestock producers to move their cattle to distant locations within the municipality, setting up makeshift slaughter sites for their animals. This promotes unhygienic and clandestine slaughter practices, which pose a risk to consumers' health and have a negative impact on the environment. Based on the results obtained, it was determined that 12 cattle were slaughtered across the entire municipality in an eight-hour period. This led to the conclusion that a Category C slaughterhouse was required to provide adequate cattle slaughtering services during the operational period of the previous facilities. Currently, 13 unauthorized cattle slaughtering locations have been identified in the municipality of Santo Domingo Suchitepéquez, Suchitepéquez. The research evaluated compliance with the hygienic and sanitary requirements for the municipal slaughterhouse of Santo Domingo Suchitepéquez, Suchitepéquez, based on specific legislation such as Government Agreements 969-99, 411-2002, and 384-2010. Through audits of the existing facilities, areas for improvement were identified, including 19 technical control requirements, 95 Good Manufacturing Practices (GMP´s), and 63 aspects related to Hazard Analysis and Critical Control Points (HACCP).

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