Hygienic-Sanitary and Good Manufacturing Evaluation of Chicken Cuts Marketed In Chókwè City

Abel Massingue Junior (1), Francisco José Luís Sigauque (2), Angélica Agostinho Machalela (3), António Elísio José (4), Rafael Francisco Nanelo (5)
(1) Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Mozambique";}
(2) Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Mozambique
(3) Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Mozambique
(4) Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Mozambique
(5) Center for Dryland Agriculture, Bayero University Kano, Nigeria
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How to cite (AJARCDE) :
Massingue Junior, A., Sigauque, F. J. L., Machalela, A. A., José, A. E., & Nanelo, R. F. (2025). Hygienic-Sanitary and Good Manufacturing Evaluation of Chicken Cuts Marketed In Chókwè City. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(1), 46–53. https://doi.org/10.29165/ajarcde.v9i1.592

This study assessed the hygiene and health conditions of chicken cuts sold in Chókwè city. The checklist method was applied following Resolution RDC No. 216/04 to assess the hygiene and health conditions, verifying the adequacy or otherwise of the items evaluated. When the checklist was completed, the following was considered: (C) "Compliant" - commercial establishments that met a specific requirement, (NC) "Non-Compliant" - commercial establishments that did not comply with the observed requirement and (NA) "Not Applicable" for the requirement that was not met by the establishments surveyed. The results showed that the highest levels of compliance (20 to 100%) were found for the items building, facilities, equipment, furniture and utensils, sanitization of facilities, equipment, furniture and utensils, control of vectors and urban pests, water supply, waste management, handlers, raw materials and packaging, storage/preservation, display of meat except for documentation and registration. It can, therefore, be concluded that the establishments comply with good manufacturing practices.


Contribution to Sustainable Development Goals (SDGs)
SDG 3: Good Health and Well-Being
SDG 6: Clean Water and Sanitation
SDG 8: Decent Work and Economic Growth


SDG 11: Sustainable Cities and Communities
SDG 12: Responsible Consumption and Production
SDG 15: Life on Land

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