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Animal Management Y2 > Abattoir and Antemortem Inspection > Flashcards

Abattoir and Antemortem Inspection Flashcards

1
Q

Describe abattoirs as the most highly regulated business in the UK and EU.

A
  • Currently 40 pieces of law covering products of animal origin
  • An Official Veterinarian (OV)
  • Food Business Operator (FBO)
  • Abattoir design and the effect of legislation
  • Linking legislation in practice
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2
Q

Name the hygiene legislation for abattoirs.

A

Regulation (EC) No 852/2004 on the hygiene of foodstuffs

Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin

Regulation (EC) No 2019/627 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption

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3
Q

Name the legislation of animal by-products.

A

Regulation (EC) No 1069/2009 laying down health rules as regards animal by-products and derived products not intended for human consumption

The Animal By-Products (Enforcement) (England) Regulations 2013

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4
Q

What is the role of the official veterinarian?

A
  • Enforces the law in abattoirs including decisions as to ‘fitness for human consumption’, Public Health, Animal Health and Animal Welfare
  • Works with government meat inspectors
  • With a few exceptions an Abattoir can only operate with an OV in attendance
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5
Q

What is the role of the food business operator?

A
  • Basically the abattoir or premises owner.
  • Legally responsible for the function and operation of the premises and staff
  • Legally responsible for ensuring welfare of animals in their care and the production of safe food
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6
Q

Outline the personal hygiene measures in abattoirs.

A
  • Wear clean protective clothes
  • Washing hands
  • No jewellery
  • Access to production areas with working clothes only
  • Cleaning/disinfection of hands/tools/clothes if there was contact with highly contaminated subjects or abnormal animal parts likely to contain pathogens.
  • Fresh wounds must be covered by a water tight bandage. Workers with purulent wounds are not allowed to work with meat.
  • Strict toilet hygiene must be observed (removal of apron, hand washing and hand disinfection).
  • Toilets must be kept clean and must not have direct access to production areas.
  • Periodic medical examination of staff
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7
Q

What features must the site have for cleaning and hygiene?

A
  • An area designated for cleaning and disinfection of vehicles separate to any loading and unloading areas
  • A separate manure area
  • Waterproof flooring
  • Smooth walls in a light colour
  • Adequate ventilation and steam extraction
  • Prevention of pest ingress
  • Adequate equipment for cleansing and disinfecting hands and tools
  • Taps must be non-hand operable
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8
Q

What temperature are sterilisers at?

A

82 degrees C

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9
Q

What is the lighting required?

A

540 lux inspection

220 lux work areas

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10
Q

What materials must equipment be made of?

A
  • Stainless steel must be used for working tables, meat hooks (at least their parts contact in meat), blades of knives, saws, cleavers and axes.
  • All parts of machinery in contact with meat, fat, sausage mixes and meat ingredients must be of stainless steel.
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11
Q

Why are wooden surfaces not allowed?

A

Wooden cutting boards have incisions that close up when wet and imbed bacteria, hygienically not acceptable.

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12
Q

What prevents foodstuff contamination?

A

There is to be an adequate supply of potable water, which is to be used whenever necessary to ensure that foodstuffs are not contaminated.

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13
Q

What is TVC?

A

Total viable count – used to assess the water quality around the plant.

TVC at 22 °C after 72h – up to 100 per ml.

TVC at 37 °C after 48h – up to 20 per ml.

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14
Q

What is the legislation around taking a steer to the abattoir?

A
  • Must be fit to be transported
  • Transport must be fit
  • Eartags
  • Must be out of withdrawal period for veterinary medicines
  • The abattoir must be licenced
  • Animal is placed in lairage
  • Animal undergoes antemortem inspection by OV
  • Animal is checked for cleanliness
  • The steer can only remain in the lairage for 48 hours
  • Your vehicle has to be cleaned and disinfected with an approved disinfectant
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15
Q

What is the legislation around killing the steer?

A
  • Stunned with approved method
  • In a restraining pen
  • Bled By a certified slaughter man
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16
Q

What is the legislation around chilling the steer?

A
  • Carcass Dressed
  • Inspected post mortem
  • Chilled to below 70C
  • Dispatched
  • Pick up the carcass two days later
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17
Q

What does the welfare of animal (transport) order 2006 state?

A
  • Animals must be fit for the intended journey.
  • Able to move independently without pain, not pregnant, neonates no protruding viscera.
  • Vehicle must be fit to transport the animals.
  • Ramp angles, construction and maintenance: maximum = pigs 20˚ and cattle and sheep 26.5˚
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18
Q

What does the disease control (England) order 2003 state?

A

No person shall:

  • Move any animal to a slaughterhouse save for the purpose of slaughter within 48 hours of its arrival there
  • Receive any animal from a slaughterhouse unless, in the case of any animal other than a pig, under the authority of a licence issued by a veterinary inspector.
  • Animals can only remain in lairage for a maximum of 48 hours.
  • Pigs cannot be moved from the slaughterhouse.
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19
Q

Who is responsible for antemortem inspection?

A

Only official veterinarian can undertake ante mortem inspection of animals within the abattoir.
If an animal is slaughtered without ante mortem inspection (except wild game) it is automatically deemed unfit for human consumption and will be rejected as such.

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20
Q

What is the purpose of antemortem inspection?

A
  • Identify fitness for slaughter
  • Identify notifiable diseases
  • Identify welfare issues
  • Identify animals requiring specific tests, such as residue sampling
  • Ascertain cleanliness of animals
  • Confirm identity of animals
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21
Q

How is an animal identified as being fit for slaughter?

A
  • Be aware that the animals are by definition stressed (transport stress, unfamiliar environment, isolation or mixing)
  • Observe each animal moving & at rest (not poultry)
  • Identify neurological, respiratory, alimentary tract, locomotor and external abnormalities
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22
Q

Name the legislation on notifiable disease identification.

A

The Foot-and-Mouth Disease (England) Order 2006

The Swine Vesicular Disease Regulations 2009

The Transmissible Spongiform Encephalopathies (England) Regulations 2010

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23
Q

Name the legislations for welfare issue identification.

A

Welfare of Animals (Transport) Order 2006 WATO

EC1099/2009 on the protection of animals at the time of killing

Welfare of Animals (at the Time of Killing) Regulations 2015 WATOK

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24
Q

What does EC1099/2009 state on the protection of animals at the time of killing?

A
  • Animal welfare officer for each slaughterhouse to assist in ensuring compliance with the rules laid down in this regulation.
  • Welfare conditions systematically assessed, in particular determining which animals have specific welfare needs and the corresponding measures to be taken.
  • Animals unable to walk shall not be dragged to the place of slaughter, but shall be killed where they lie.
  • Are prevented from avoidable interaction with other animals that could harm their welfare.
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25
Q

Describe score 1, 2 and 3 on suggested practical sheep lameness.

A

1 = bears weight evenly on all 4 feet = slaughter as normal

2 = lame in 1 leg = record producer/haulier, monitor coercion required

3 = multiple legs lame, unable to walk, will not stand or move = record producer/haulier, slaughter in place

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26
Q

What are some examples of when to not transport animals?

A

Thermal distress in poultry = panting

Prolapse in cattle and pigs

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27
Q

Name the legislations of animals requiring specific tests.

A

The Animals and Animal Products (Examination for Residues and Maximum Residue Limits) Regulations 1997

(EC) No 2075/2005 laying down specific rules on official controls for Trichinella in meat

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28
Q

Describe the cleanliness scoring scale.

A
  • Animals in categories 1 and 2 are considered safe for slaughter with no further precautions.
  • Animals allocated a score of 3 at first presentation for ante-mortem inspection are rejected for normal slaughter
  • Category 4 Animals will not be slaughtered
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29
Q

How may category 3 cleanliness animals be dealt with?

A
  • Retained in lairage on clean bedding to clean/dry
  • Clipped to remove contaminated areas of wool/hair
  • Killed in the lairage and carcase disposed
  • Slaughtered with a reduction in line speed to allow special care to be taken
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30
Q

Describe a category 2 cleanliness animal.

A

Dry/damp. Light contamination with dirt/dung. Small amounts of loosely adherent straw/bedding.

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31
Q

Describe a cleanliness 3 animal.

A

Dry/damp. Significant contamination with dirt/dung and/or significant amounts of adherent straw/bedding.

32
Q

Describe a category 4 cleanliness animal.

A

Very wet, very heavily contaminated with dirt/dung and/or very heavily clagged and/or a lot of bedding adherent to the coat.

33
Q

Who is responsible for the cleanliness of animals?

A

Cleanliness of animals is the responsibility of the food business operator and is verified by the official veterinarian.

34
Q

Name the legislation for confirming animal identity.

A

The Cattle Identification Regulations 2007

The Sheep and Goats (Records, Identification and Movement) (England) Order 2009

The Pigs (Records, Identification and Movement) Order 2011

35
Q

Who is responsible for confirming identity of animals?

A

This is the responsibility of the food business operator and is verified by the official veterinarian.

36
Q

Describe the dentition part of antemortem inspection.

A

Following slaughter, the Authorised Officer will carry out a dentition check on the relevant percentage (minimum 10%) of carcasses presented as less than 30 months old, and record the results if 5 or more permanent incisors are erupted.

37
Q

Describe ear tag identification requirements.

A

Sheep that are slaughter animals and have 1 single tag – electronic or non-electronic. If older than 12 months when sent to slaughter, they must have 2 identifiers and 1 must be electronic. Must be accompanies by appropriate movement document from last holding or market.

38
Q

What does an Animal Movement Licence detail?

A
  • Addresses of holdings from, and to which the sheep are moving
  • Date of movement
  • Number of sheep that document covers
  • Retained for at least 3 years
  • Copy sent to Local Authority within 3 days
39
Q

Describe pig identification requirements.

A
  • Identifiable by means of an identification mark- ear tag, tattoo or double slap mark.
  • Ear tags- stamped or printed - not handwritten Slaughter tags can be metal or plastic- but must be heat resistant
  • Tattoo- on the ear. Must carry herd mark, UK not needed

The Pigs (Records, Identification & Movement) Order 2011 (E/S/W)

40
Q

How many cattle are slaughtered a year in the UK?

A

2.5 million

41
Q

What are the 4 methods of slaughter for cattle in the UK?

A
  • Slaughter by Jewish method – not stunned
  • Slaughter by a Halal method – stunned (mostly)
  • Free bullet – emergencies and for water buffalo
  • Stunned – captive bolt or electrical stunning (5 plants)
42
Q

Why is the animal restrained?

A

Animal must be restrained and by law there must be some form of head restraint to improve accuracy of the stun for welfare.

43
Q

Can the animal feel the gun?

A

Upon contact, the animal drops, destroying the brain and causing brain dysfunction within 1.5 milliseconds. As it takes 100 milliseconds for the animal to feel pain, if the gun is well maintained and in the right place, the animal cannot feel the gun.

43
Q

Can the animal feel the gun?

A

Upon contact, the animal drops, destroying the brain and causing brain dysfunction within 1.5 milliseconds. As it takes 100 milliseconds for the animal to feel pain, if the gun is well maintained and in the right place, the animal cannot feel the gun.

44
Q

How are cattle bled?

A

By law, the animal must be bled as soon as possible. Usually a 2 knife technique for hygiene: one for entry and the second sterile knife for thoracic stick.

All major vessels are cut, including aorta and brain death ensues in 17 seconds.

45
Q

How is the head removed?

A

Head removed by atlantooccipital joint and flayed by law for head inspection. Ears left on so ear tags can be read in conjunction with the head. Tongue removed so the head can be inspected.

46
Q

What is the greatest source of contamination? How is this removed?

A

The hide.

  • Hang animal through the tendon and cut off the rear leg.
  • Front of the animal is flayed to remove the hide. Tries to avoid holes in meat or hide.
  • Plastic bags put over the front legs and attached to a post to remove the rest of the hide. Hide attached to roller and pulled off the carcass. Slaughterman makes cute to ensure there is no ripping of the hide or meat.
47
Q

What is bunging?

A

Bunging with cattle (not sheep or pigs) as faeces can be quite fluid. Cut around the rectum and seal it with a bag to prevent contamination, and pushes back in.

48
Q

What is rodding?

A

Rodding seals the oesophagus of ruminants, separating it from the trachea. Use a plastic clip to seal the oesophagus to prevent regurgitation of ingesta during evisceration.

49
Q

What is brisket swaying?

A

When the sternum is split to facilitate the removal of offal later on.

50
Q

How are cattle eviscerated?

A
  • Eviscerated using gravity to assist. As soon as the first cut is made, he turns the knife around to try and ensure that he does not puncture the intestines.
  • Cuts round diaphragm and remove the liver hanging up for inspection.
  • Exposes the kidneys and cuts and removes the heart, lungs and spleen.
51
Q

How is the cattle spinal cord dealt with?

A

All bovine carcasses have to be split so cut down the vertebral column to enable the spinal cord to be removed and disposed of. While this occurs, the inspector will be inspecting eth offal for signs of disease.

By law the spinal cord must be removed as it is classified as a high risk material due to new variants CJD. It is an offense to not remove the spinal cord.

52
Q

How must cattle be chilled?

A

Red meat must be chilled below 7˚C

Offal must go below 3 ˚C.

53
Q

How many sheep are slaughtered per year in the UK?

A

12 million

54
Q

What are the 3 slaughter methods of sheep in the UK?

A
  • Jewish method for a small amount (not stunned)
  • Large amount for halal method
  • Stunned – captive bolt, head only electrical and head to body electrical
55
Q

How are sheep restrained?

A

Can be a free standing in a pen, or in higher throughput plants a V restrainer may be used. Do not need to be strained individually.

  • Pen restraint/on floor restraint –to prevent animals from moving too far. Research showing no stress in animals seeing conspecifics being stunned. They react to being in there with them.
  • V restrainers wok very well with sheep. Dual conveyers set at an angle. Sheep walk into the system and are gradually lifted off their feet. Stunning occurs at end of restrainer.
56
Q

Describe stunning sheep.

A

Majority stunned head over electrical:

  • Current passed through the brain causing brain dysfunction, quicker than the animal can feel it.
  • Does this by producing epilepsy in the brain.
  • Legally have to apply 1 amp to stun.
  • Sheep drop to the floor with front legs extended slightly, hind legs will pull in, both of which are the first signs of unconsciousness.
  • No rhythmic breathing but does not cause immobility due to spinal reflex of brain no longer controlling the spinal cord.
57
Q

How are sheep bled?

A

Sheep bled with a ventral neck cut, severing both carotid arteries and jugular veins. Must be done quickly, as head only electrical stunning is recoverable. If cut correctly, they will be brain dead in 14 seconds.

By law one bled, must be left for 20 seconds to ensure brain death.

58
Q

What is the order of initial removal from sheep?

A
  • Head removed at atlantooccipital joint.
  • First part of the fleece over the sternum is removed, known as patching.
  • Fleece removed over the legs and down the neck, ensuring the fleece does not roll onto the meat.
  • Rear legs are removed.
59
Q

How are sheep rodded?

A

Rodded, as sheep are ruminants. Either with plastic clips or can also be tied in sheep instead.

60
Q

What is removed after rodding?

A
  • Sternum is open to facilitate the removal of the red offal – heart, lungs and liver.
  • Remainder of the fleece then removed using a roller, ensuring the fleece does not roll on to the carcass.
  • Cut around anus
61
Q

Are sheep bunged?

A

Not need to bung due to pellet faeces.

62
Q

How is offal removed from sheep?

A
  • Abdominal cavity is opened and the green offal – GI tract – is removed.
  • Kidneys exposed for inspection.
  • Red offal is removed for inspection, making sure they keep correlation with the carcass. If not, carcass can be rejected.
63
Q

How is the sheep spinal cord dealt with?

A

Spinal cord removed as it a high risk material due to transmissible spongiform encephalopathies legislation. If older than 12 months, animal must be split and have spinal cord removed. Spinal cord then category 1 material and unfit for human consumption. Can affect what medicines you use on farm.

64
Q

How are sheep chilled?

A

Below 7 ˚C.

65
Q

How many pigs are slaughtered in the UK per year?

A

12 million

66
Q

What are the 2 methods of slaughter for UK pigs?

A

High carbon dioxide concentration. Processes more pigs

Smaller plants use head only electrical stunning. Most plants do this

67
Q

How are pigs stunned?

A

Stunned using head only electrical at legal minimum of 1.3 amps of current.

68
Q

How are pigs bled?

A

Thoracic stick used. Knife inserted at the point of the sternum, pushed forwards and then removed, cutting all the vessels near the heart, including brachycephalic trunk and the aorta. Ensures brain death in 17 seconds. Enhances spinal reflexes as brain no longer in control of the spinal cord.

Bled for 20 seconds by law.

69
Q

What is a skull tank?

A

Placed in skull tank at 60˚C.

Left in the tank until the epidermis and toenails can be removed.

70
Q

How is hair and bristles removed in pigs?

A
  • Put into a de-hairer to remove bristles. Rubber plates with metal tips but no bruising of the carcass due to no blood pressure.
  • Polished by scraping to remove the remaining hair or by burning with flame gun.
  • When removing bristles using knives, ensure to not puncture skin.
71
Q

Are rodding and bunging required?

A

No bunging required.

No rodding required as there is no natural regurgitated of ingesta in non-ruminant.

72
Q

How is offal removed in pigs?

A
  • Brisket is cut. At the age pigs are processed, sternum can be cut with a knife.
  • Eviscerate, ensuring the knife does not cute intestines.
  • Remove the spleen so that is can be used for human consumption, as well as the omentum.
  • Green offal is the removed – the GI system. Will try to remove gall bladder from liver at the same time.
73
Q

What is cut at this stage in pigs to be inspected by the OV?

A

Cut around diaphragm and remove the tongue, trachea, lungs, heart and liver. Inspected by government inspector or the official veterinarian.

74
Q

How is the pig spinal cord dealt with?

A

If over 8 weeks old, must be split down the vertebral column. OV can allow non splitting if required for a hog roast. If the pig has a tail bite, it must be split by law to check for signs of any abscesses. If found, the entire pigs and offal is unfit for human consumption.

Animal Management Y2 (16 decks)

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