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41 Cards in this Set

  • Front
  • Back

Define Abattoir

Establishment used for slaughtering & dressing animals, the meat of which is intended for human consumption.

State the livestock units for the following animals:

a) 1 adult bovine & equidae
b) other bovine animals
c) pigs >100kg
d) other pigs
e) sheep & goats

a) 1 LU


b) 0.5 LU


c) 0.2 LU


d) 0.15 LU


e) 0.10 LU

Who approves slaughterhouse, cutting plants, and game handling establishments?

Food Standards Agency/Food Standards Scotland. Require veterinary control.

What are the roles of the FSA/FSS? (4)

1) Delivers 'official controls' in approved meat premises to help the industry produce meat in a hygienic manner that is safe for human consumption.


2) To safeguard animal welfare in slaughterhouses.


3) To assist agencies like APHA in the control of NDs or Local Authority in delivering official controls.


4) FSA also has responsibility for labelling policy in Scotland, Wales, & Northern Ireland, & for nutrition policy in Scotland & Northern Ireland.

What are the FSA representatives & their roles? (4)

1) Veterinary managers: perform approval visits & follow up audits, investigate food incidents, & provide technical support to veterinary auditors.


2) Veterinary auditors: carry official audits & follow up visits in cutting plants & abattoirs, & carry unannounced audits at the same premises (risk-based).


3) Official veterinarians: designated under legislation (100% attendance in abattoirs at present), carry AMI, responsible for verifying hygienic operation in abattoir at all times (enforce risk based & proportionately/consistency legislation), provide technical support to meat hygiene inspectors, liaise w/government representatives, assess & follow up on data collected at the abattoir, & export duties.


4) Meat hygiene inspectors: perform PMI, carry animal ID checks at PM, assess animal welfare based on carcase condition, observe FBO reps to assess their diligence, correct collection of ABP, & report any issues to OV.

What is important for animal welfare on the farm in terms of housing? (4)

1) Good ventilation


2) Adequate straw bedding changed as frequently as necessary


OR Large wood chips can be considered as an alternative material to straw bedding


3) Appropriate stocking densities (particularly on slatted floors)


4) Well designed feeding/drinking arrangements to prevent concentration of dung in these areas, & fecal contamination of feed/water

What is important for animal welfare on the farm immediately prior to transport? (3)

1) Bringing livestock indoors onto clean dry bedding


2) High dry matter diets produce cleaner animals (diet change gradually to reduce the moisture & fecal contamination)


3) Clipping to remove gross contamination from the underside (i.e. brisket & abdomen, legs, rump, & tail)

What is important during transportation? (6)

1) Vehicles must be cleaned & disinfected b/wn loads


2) Vehicles should be well-ventilated


3) Animals should be dry at loading & kept dry at unloading


4) Animals should be protected from adverse weather conditions during loading/unloading


5) Correct overall stocking rates should be observed


6) Appropriate group sizes of uniform animals should be used

What is the appropriate ramp angle for:




a) pigs & calves


b) sheep


c) cattle

a) 20


b) 26


c) 34

What should ramps be equipped with to ensure animals cannot fall off?

Lateral protection

Why is the cleanliness of animals so important?

Dirty animals put hygienic operation at risk

1) Who has the responsibility for only accepting clean, dry animals for slaughter?


2) Who verifies that this is complied with?


3) What classification was set up for this?

1) FBO


2) OV (has powers to stop production if hygiene is compromised)


3) FSA clean livestock policy set up in 1996

What areas are inspected at AMI for contamination? (5)

1) Brisket & Abdomen


2) Flank


3) Hock


4) Neck


5) Rectal area

What can be done if animals are dirty? (5)

Dirty animals can be:


1) retained in lairage on clean bedding till clean/dry


2) clipped to remove contaminated wool/hair


3) slaughtered w/decreased line speed &/or last of the day


4) killed in lairage & carcase disposed


5) sent back to the farm of origin (only on exception circumstances-esp if pedigree/high value)

List & describe the design requirements of the main components of the lairage (5)

1) Pens: constructed of solid/resistant material; no protrusions that can injure; non-slip flooring (easily cleaned); fitted w/water & drinking facilities of sufficient size.


2) Adequate capacity for the throughput: the stocking density, date, & time of arrival must be recorded on each pen; enough space to turn, lie, access to food & water.


3) AMI facilities: lighting, space, access; restraint.


4) Isolation pen: for sick/suspect animals; close to unloading bay; w/separate drainage; prepared & kept ready for immediate use.


5) Manure/digestive tract content storage: manure bay near lairage; regulations cover disposal as Cat 2.

What are the requirements for penning? (5)

1) Animals should be accommodated on peer groups to avoid fear, fighting, & injuries


2) Mixing of animals of different spp is generally not indicated for the same reasons as above


3) Largely horned cattle must be accommodated individually


4) Young bulls are relatively fractious; to avoid injuries & meat quality issues-they should be slaughtered immediately or ASAP


5) Lactating cattle must not spend >12h in the lairage, otherwise milking arrangements should be in place

What are the procedures for the lairage to stun pen? (7)

1) From the holding pens, animals are moved to the crowd pen & to race to stun pen


2) Animals are continuously guided by a lairage personnel to stun pen


3) The race:


4) Usually a narrow single-file to prevent animal by-passing


5) High to prevent jumping


6) Stop gate to prevent backward movement


7) Fitted w/emergency exit gate

Describe the 1 or 2 knives technique for sticking (6)

1) one to cut skin


2) second to cut blood vessels


3) single incision to pigs-small stick wound reduces contamination from the scald tank


4) clean, sterilized knife for each animal-knives washed before placing in sterilizer


5) stick wound trimmed to remove contamination


6) do not cut esophagus unless rodding is applied


*vampire knife

Why is important for sticking to be carried out hygienically? (3)

1) Quality of meat: abnormal color & odor; mince meat production


2) Microbiological contamination: into bloodstream; into meat surrounding wound


3) Reduced shelf life

What is the bleeding time for cattle? other species?

cattle: min 30 seconds


other spp: min 20 seconds


*bleeding profuse & complete

What are the main factors influencing optimal bleeding? (5)

1) Stress


2) Health status


3) Emergency slaughter


4) Stunning practices (blood splash)


5) Sticking practices (blood clots)

What are 2 signs of bad bleeding?

1) Pink/red color of serous membrane & lymph nodes


2) Congestion of offal

How is PMI of blood carried out? (4)

1) Collection of blood not for human consumption (ABP)


2) Collection of blood for human consumption (HACCP)


3) Gravity


4) "Vampire knife"

What is the principal mechanism by which contamination from the skin is transferred to the exposed muscle surfaces?

By skinning/depilation

How can contamination occur during skinning/depilation? (5)

1) Via knives during initial incisions through the skin


2) Via hands, arms, & tools of slaughtermen during separation of the skin from the underlying musculature


3) By direct contact b/wn contaminated fleece & muscles


4) Via dust or aerosols created by the action of mechanical fleece/hide pullers


5) Aerosols from uncontrolled drainage of water onto the floor & the use of high pressure hoses in the slaughterhall

How to minimize transfer of contamination from hide to exposed surface of meat for cattle/sheep during skinning/depilation? (5)

1) After initial cut, all knife cuts should be from the inside out


2) Frequent wash & sterilization of knives, hands, & arms b/wn carcases


3) Prevent in-rolling of the hide/fleece (clips, paper towels)


4) Machinery (hide pullers)-supervised & maintained


5) Flaying must be complete

How are pigs handled during dressing? (2)

1) Usually de-haired, not skinned


2) Scald tank (60-65C), followed by scraping 7 singeing

How does scalding present unique hygiene problems? (3)

1) Scald tank builds up dirt from skin & gut contents


2) Stick wound becomes contaminated-must be routinely trimmed


3) Modern scalding: w/steam

When does evisceration occur, why, & how?

When: Within 45 mins from slaughter; after skinning, without undue delay.




Why: To avoid migration of bacteria from the gut to the muscles.




How: Gut tract removed in such a way that no ingesta, feces, or gut content escapes-i.e. in one piece w/no leakage at either end.

How are the ends sealed? (4)

1) Rodding of the esophagus


2) Tie a knot


3) Bunging of the anus


4) Bagging of the anus

How can cross-contamination be prevented? (4)

1) Carcases & offal should not contact walls, floors, work stands, etc


2) Where contact surfaces w/tools & working stands are unavoidable: working tools should be rinsed & sterilized w/water at >82C b/wn carcases; meat protected w/plastic bags or sheets of paper


3) Care when washing bone dust from carcases to prevent splashing


4) "Dirty" operatives should not enter "clean" areas (design of slaughterhouse imp)

What constitutes the trimming & 'quality' inspection? (2)

1) Removal of excessive fat & muscles w/blood stain (disposed as ABP)


2) Check, removal, & record of all sort of contamination before PMI (essential HACCP control)

1) What is the point of carcase washing?


2) How does it work?


3) What is its drawback?

1) To wash off bone dust from carcase splitting & loose hairs (pigs) only


2) Low pressure, high volume spray. Work from top to bottom (must not be used to wash off contamination)


3) Increases risk of cross contamination (splashing, aerosols)

What 5 factors are important for chillers?

1) Meat must not contact walls, doors, or floors


2) Appropriate cleaning & rinsing


3) Beware rail dust, rust, paint, flake, grease


4) <7C


5) Need good ventilation

How is a site selected for an abattoir? (7)

1) Access to mains water & electricity supply


2) Proximity to main roads & facility of access to large & small vehicles & parking


3) Proximity to skilled labor


4) Remoteness from local housing (noise & smell)


5) Freedom from pollution from other industries' odors, dust, smoke, ash, chemicals, etc


6) Ground not prone to flooding


7) Sufficient size for future expansion

What are 3 requirements for hygiene at an abattoir?

1) Food premises are to be kept clean & maintained in good repair & condition


2) Of adequate space for the spp/rate processed


-Cramped conditions lead to cross contamination


-Separation of 'clean' & 'dirty'


3) Minimize air-borne contamination & protect against:


-the accumulation of dirt, rust


-shedding of particles


-formation of condensation or mold on surfaces


-pests

What are 5 special considerations of the abattoir?

1) Clean areas (dressing rooms, red offal preparation & packaging, carcase chill, & despatch).


2) Multiple spp separation (separated by time or space).


3) Slaughter lines overhead system (avoid contact b/wn carcases after skin is removed, meat w/skin or fixtures).


4) Transitional areas (clean & dirty meet-stun/stick, transfer area up to skinning platform, detained meat, equipment wash, staff amenities).


5) Dirty areas (lairage, green offal room, unfit meat handling area, yard-animal by-products area, C&D area).

Detail a skeleton outline of production flow of operations of a generic red meat abattoir & cutting plant (17 steps)


*See pg. 38 of notes for full detailed flowchart

1) Lairage/holding area


2) Race/ID read/traceability allocated


3) Stunning


4) Hoisting


5) Bleeding


6) Feet & udder removal


7) Skinning


8) Head removal


9) Evisceration


10) Carcase splitting/SRM removal


11) Carcase quality inspection/trimming


12) Carcase PMI


13) Carcase grading


14) Carcase chill


15) Meat cutting & boning room


16) Despatch area


17) Further processing or retail

What are 11 important points of consideration in relation to food handling room design?

1) Enough designated washbins for staff


2) Enough facilities to disinfect tools


3) Facilities for washing food


4) Equipment (especially food contact)


5) Ventilation


6) Lighting


7) Floors


8) Walls


9) Ceilings


10) Surfaces


11) Temperature

What features of general design must be separate? (3)

1) Separate changing facilities


2) Separate storage of cleaning agents


3) Separate & secure storage of raw material & processed foodstuffs; packaging materials so that not contaminated

What are important aspects of livestock vehicle wash (8)? Is this required in Scotland?

1) Impervious hard standing


2) All weather


3) Drainage adequate


4) Clean running water


5) Equipment to deliver disinfectant


6) Supplies of approved disinfectant


7) Fitted w/safe manure disposal


8) Light


*No, but is compulsory in England