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45 Cards in this Set
- Front
- Back
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Define abbatoir |
Establishment used for slaughtering and dressing animals for meat which is intended for human consumption |
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What is a livestock unit |
e.g. one adult bovine or equidae |
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What is red meat |
voluntary striated muscle of cattle, sheep, goats and pigs |
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What is the role of the FSA in slaughterhouses |
food safe for HC Ensure welfatre of animals Assist in control of notifiable disease Labeling and nutrition |
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Who are veterinary managers |
Perform approvals and follow ups Investigate incidents and provide technical support to vet auditors |
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Who are veterinary auditors |
Carry official audits and follow up visits in cutting plants and abbatoirs as well as unnanounced audits |
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Who are OVs |
100% attendance in abbatoirs Carry out AMI Enforce legislaiton |
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Who are MHI |
PMI on carcasses Assess animal welter observe FBO Collect ABP Report to OV |
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What should farmers do immediately prior to transport |
Bring livestock indoors High DM diets to produce cleaner animals Clip to remove gross contamination |
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What are the requirements for transport |
Keep animals dry Correctly stocked Clean and disinfect between loads Well ventillated |
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How steep should unlading ramps be for pigs and calves |
20* |
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How steep should unloading ramps be for adult sheep and cattle |
26.34* |
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How steep does a ramp need to be bore a system to prevent problems should be put in place |
10* |
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Where are the critical points for contamination at pmi |
Brisket Flank Hock Neck Rectal area |
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Who can stop producion if hygeine is compromised |
OV |
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What happens to dirty anials |
Retained in larigage clipped Slaughtered last Killed in lairage and disposed Sent back (exceptional) |
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How much space should animals have in the laiage |
Turn and lie , access to food and water |
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What are the specifications for the isolation pen |
Close to unloading bay Separate drainage Prepared Far from slaughter area |
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Where are manure and digestive contents stored |
manure in bay near lairage
Regulations cover Cat2 disposal |
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Why should young bulls be slaughtered ASAP |
Fractious - avoids injuries |
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How long can lactating cattle spend in the lairage |
<12h or milking arranged |
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What are the race requirements |
Narrow single file High to prevent esacpe Stopper gate to prevent backward movement |
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How long should cattle be bled ofr |
30s min |
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How long should other sp be bled for? |
20s |
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Why should the sticking wound be trimmed |
Remove contaminationq |
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what are signs of poor bleeding |
Congestion of offal Pink/red serous membranes |
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What are the factors influencing bleedmg |
Stress Health Practices - stunning and sticking |
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How much blood should be lost from a carcasse |
40-50% |
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What is a god bleeding time |
2min |
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What is blood not for HC classified as |
ABP |
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How can contamination occur during skinning |
Via knives during incision Hands, arms, tools - dirty overalls! direct contact between fleece and muscle Dust or aerosol High pressure hoses |
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How do we minimise contamination at skinning |
Cut inside out Frequent wash/sterilisation Prevent carcass infrolling Hide pullers supervised |
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How are pigs depilated |
Scald tank |
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What are the issues with scald tank |
Build up dirt Contaminate stick wound |
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How do we seal gut tract? |
Roding of oesopagus Knot Bunging/Bagging of anus |
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What is the recommended time for removal of gut contents |
45min |
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How should we clean working surfaces and tools where contact is unavoidavlew |
Rinse and sterilise >82c Plastic bag or sheet of paper protecting meat |
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What is excessive fat and blood stained muscle removed as |
ABP |
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Which animals are washed |
Pigs only |
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What are the problems with carcasse washing |
Aeorosol and splashing Spread of contaminatio |
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What re the designated *clean* areas |
Red offal preparation and packing Chilling Dressing Despatch |
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What are the dirty area |
Green offal room Handling area Yard Unfit meat area |
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What are the necessary facilities ? |
Washbasins for staff Disinfection for tools Food washing facilities easy clean equipment and surfaces Ventilation and lighting for colour of meat to be assessed Non slip floors with good drainage |
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How many lux is required at inspection points |
540 |
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What should the temperature be in the cutting rooms |
<12 |
