46. Describe requirements for slaughterhouse (construction, equipment layout), where farm animals are killed

Question 1

What is the FBO role regarding SH construction

Answer 1

Ensure that layout and construction comply with regulations:

• Max number of animals per hour that can be processed on each slaughter line.
• Specific categories of animals (e.g., cattle, pigs) and their weight for the appropriate restraining or stunning equipment to be used.
• The maximum capacity for each lairage area (holding pens for animals before slaughter), ensuring it doesn’t exceed safe limits.

Question 2

There must be…

Answer 2

• Enough rooms
• Separate room for emptying GIT content (contamination)
• Separation in space or time of
  
  1. stunning/bleeding
  2. in case of porcine animals; scalding, depilation, scraping
  3. Evisceration
  4. Dressing
  5. Clean gut and tripe (stomach)
  6. Preparation, cleaning, packaging offal/dispatching meat

Question 3

What facilities must appear at SH?

Answer 3

Facilities for
- disinfecting tools
- washing hands
- Lockable facilities for slaughter of sick and suspected sick animals and store unfit meat in special refrigerators
- Room for veterinary service

Question 4

What is important regarding the layout and construction and size of food premises?

Answer 4

Adequate cleaning/disinfection to avoid air-borne or cross contamination, good hygiene
● Enough workspace to allow hygienic performance of all operations
● Protect against accumulation of dirt/condensation/mold, prevent contact with toxic materials
● Pest control, temperature control, sufficient ventilation (no airflow from dirty area to clean area)
● Cleaning agents and disinfectants should not be stored where food is handled
● Adequat drainage, waste should not be drained from dirty areas to clean areas. Floors must be easily cleaned
● Smooth walls, ceilings, windows that reduce dirt accumulation, insect proof windows and doors.

Question 5

What are requirements for equipments?

Answer 5

● Equipment that comes into contact with food, must be cleaned and disinfected frequently and be of materials which minimizes contamination risk - hot water >82*C. ● The equipment must be installed in a way so that it can easily be cleaned.
● Equipment is fitted with appropriate control device

Question 6

What are some chemical additives to prevent corrosion of equipment?

Answer 6

NaOH
Weak chlorine solution
Phosphoric acid