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7-8 : Slaughter Design & Process
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Veterinary Medicine
Graduate
11/03/2015

Additional Veterinary Medicine Flashcards

 


 

Cards

Term
FSA
Definition
Food standard agency
Term
Uk Competent Authorities- FSA
Definition

 

  • Slaughterhouses, cutting plants and game handling establishments require veterinary control and must be approved by the Food Standards Agency/ Food Standards Scotland

  • Any co-located cold stores, minced meat, meat preparation or meat products establishments are also approved by the Agency (when stand-alone, these establishments are approved by the local authority). 

Term
FSA Role
Definition

- protect the consumer first

- openness and transparency

- gathering and using science-based evidence

- acting independently 

- enforcing food law fairly

Term

 

FSA Strategy to 2020 

Definition

 

  • People have access to a healthy diet and make informed

    choices about what they eat

  • Build and apply horizon scanning to identify and deal with emerging risks

  • Conclude research of antimicrobial resistance risks in the food chain, begin to take actions required to address any risks identified

  • Using legislative and non-legislative tools to protect consumer interests and deliver consumer benefits 

Term
Core duties of the FSA
Definition

 

Meat Inspection
Hygiene checks
Welfare assessment
Residue testing
Animal health checks
Animal identification checks
Control of imported meat and livestock Correct disposal of Animal By-Product Cutting plant operation
To licence new premises
Auditing licensed premises 

Term
FSA representatives
Definition

meat hygeine inspectors:

 

  • Perform post-mortem inspection on carcasses

  • and associated parts

  • Carry animal identification checks at post-mortem

  • Do animal welfare checks

  • Observe FBO representatives to assess their diligence

  • Correct collection of ABP

  • Report any issues to the OV 

Term
FSA other representatives
Definition

 

  • Official Veterinarians:

    • Carry ante-mortem duties (animal health, welfare, identification)

    • Supervise and provide technical support to inspectors

    • Residue sampling

    • Liaise with government representatives

    • Assess and take decisions upon data collected at the abattoir

    • Supervise FBO members to verify compliance with regulations

    • Enforcement duties

    • Export duties

  • Veterinary auditors:

    • Carry official audits and follow up visits in cutting plants and

      abattoirs

    • Carry unannounced audits at the same premises (risk-based)

  • Veterinary managers

Perform approval visits and follow up audits 

Term
Slaughterhouse
Definition

 

Establishment used for slaughtering and dressing animals, the

meat of which is intended for human consumption. 

Term
the Lairage
Definition

 

  • Pens or covered space for the reception of the animals and for their inspection

  • Equipped with water and feeding facilities

  • Regards for animal welfare (pen size, corners, layout)

  • Adequate drainage

  • Adequate lighting

  • Lockable facilities for sick or suspect animals with

    separate drainage

  • Easy to clean and disinfect

  • Recommended to keep animals in the lairage for as less

    as possible (new environment, possible noise, group mixing) 

Term
Moving animals in the lairage
Definition

 

Important to use point of balance and flight zone

Avoid group mixing
Non-slip floors, no sharp corners
Avoid visual distractions

Avoid audible distractions, particularly in high throughput establishments

No prodding, shouting, pushing etc 

- FBO attends to animals

- regular inspection- animal welfare office

Term
Site location of a slaughterhouse
Definition

 

  • Access to mains water and electricity supply (estimated

    consumption of 10,000 l per tonne)

  • Connected to mains sewage

  • Proximity to main roads and facility of access to large and small vehicles and parking

  • Proximity to skilled labour

  • Freedom from pollution from other industries’ odours,

    dust, smoke, ash, chemicals, etc.

  • Remoteness from local housing (noise and smell)

  • Ground not prone to flooding

  • Sufficient size for future expansion 

Term
Facilities at a slaughterhouse
Definition

 

  • Lairage

  • Slaughter, bleeding and dressing areas

  • Separate room for emptying and cleaning stomachs and

    intestines

  • Rooms for the refrigerated storage of meat

  • Lockable chillers for the storage of detained meat

  • Separate place for the C&D of livestock transport

  • Separate area for the storage of manure or digestive

    content

  • Separate area for the storage of animal-by-products (blood, hides, etc.) and industrial waste 

Term
Other facilities
Definition

 

  • Despatch area: facilities for hygienic loading into lorries

  • Lockable room for the exclusive use of the veterinary service

  • Changing rooms, lavatories, boot wash, apron wash, lockers

  • Instruments and equipment of non-corrodible and ease to clean material

  • Separate area for storage of chemicals, cleaning agents

  • Engineers workshop, maintenance equipment

  • Waste water disposal system 

Term
Gen. requirements
Definition

 

Food premises to be kept clean and maintained in good

repair

The layout, construction and size of food premises are to: Permit adequate maintenance and C&D
Provide adequate working space for a hygienic performance
Minimise air-borne contamination

Protect against
the accumulation of dirt, rust shedding of particles,
formation of condensation or mould on surfaces
pests 

Term
Types of Meat products
Definition

 

Chilled or frozen carcases
Large primal pieces or quarters

Chilled or frozen offal
Retail size portions
Chilled vacuum-packed meats

Dried meats
Fermented meat
Raw or cooked cured products

Cooked uncured meat
Cooked canned products 

Term
Floors
Definition

 

Waterproof, washable and in sound condition
Adequate drainage
Avoid materials with high levels of maintenance Non-slip 

Term
Walls
Definition

 

Maintained in a sound condition, easy to C&D

Smooth surface
Floor to wall junctions – sealed,
Light coloured ideally 

Term
Ceilings
Definition

 

Easy to be cleaned,
Constructed so to avoid the accumulation of dirt,
Reduce formation of condensation / mould,
Overhead fixtures must be cleaned regularly (shed particles) 

Term
Windows and Doors
Definition

 

Opened to the outside environment
Fitted with insect-proof screen where necessary Constructed so to avoid the accumulation of dirt, 

Term
Surfaces
Definition

 

Especially food contact surfaces and equipment, Easy to clean, disinfect and maintain,
Smooth, washable,
Wood generally not acceptable. 

Term
Hygiene facilities
Definition

 

  • Wash basins for staff and knifes with hot and cold running water

  • Wash basins non-hand operated

  • Facilities for drying hands hygienically

  • Facilities for disinfecting tools (water at >82oC or alternative

    equivalent methods)

  • Sinks, showers, sterilizers close to working stations 

Term
Temperature
Definition

 

Adequate facilities for cooling, heating, cooking, freezing
Should be monitored regularly (manually or automatically)

Ambient temperature less than 12 C in cutting rooms 

Term
Ventilation
Definition

 

  • To provide animal comfort

  • To minimise contamination of food from aerosols/ droplets

  • Control ambient temperature

  • Control odours which might affect food quality

  • Control humidity

  • Ventilate from in to out to prevent flow from contaminated area to clean 

Term
Lighting
Definition

 

To allow colour of meat to be assessed

540 lux at inspection points
220 lux in workrooms
110 lux elsewhere
Beware glass covers – foreign bodies 

Term
Equipment
Definition

 

Placed to permit easy cleaning and disinfection
At sufficient distance/height to prevent cross contamination Maintained so that it does not contaminate food
Identified to prevent cross contamination 

Term
Dirty areas
Definition

 

Lairage

Green offal room
Unfit meat handling area
Yard: Animal-By-products area, C&D area 

Term
Transitional areas ( clean and dirty meet)
Definition

 

Stun/stick
Slaughter hall
Detained meat

Equipment wash Staff amenities 

Term
Specific considerations
Definition

 

Clean areas:
Dressing rooms
Red offal preparation and packing,

Carcase chill,
Despatch.

Multiple species separation:Separated by time or space


Slaughter lines overhead system (avoid contact between carcases after skin is removed, meat with skin or fixtures) 

Term
Particularities of a pig slaughterhouse
Definition

 

May be fitted with over pen showers
Moist atmosphere due to the scalding tank
Scalding, depilation and singeing carried out in a separate

room
Traditional scalding into water tank at 60-62° C, 4-6 min
Modern scalding: with steam
Depilation with rotating scrapers
Singeing removing remaining hair with a flame for a few seconds 

Term
Typical abbattoir equipment
Definition

 

Restrainer at the stunning area
Hoist at the sticking area
Scalding tank at pig & poultry abattoirs

Dehairing and singeing (pig)
Hide puller
Electric brisket saw
Feet cutting tools
Splitting saw
Platforms, conveyor belts 

Term
Livestock vehicles C&D areas
Definition

 

Facilities for cleaning livestock transport vehicles,

Impervious hard standing,
All weather,
Drainage adequate,

Clean running water,
Equipment to deliver disinfectant,

Supplies of approved disinfectant,

Light. 

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