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VMS 2008 > Animals as Food Part 1: The abattoir > Flashcards

Animals as Food Part 1: The abattoir Flashcards

1
Q

What is the definition of a slaughter house?

A

An establishment for the slaughtering and dressing animals, the meat of which is intended for human consumption

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2
Q

What species are legally allowed to be processed in the UK?

A
  • Red meat (cattle, sheep, pigs, goats, solipeds)
  • Pultry
  • Lagomorphs
  • Wild game
  • Farmed game
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3
Q

How would you describe a good lairage?

A
  • equipped with water and feeding facilities
  • regards for animal welfare
  • adequate drainage
  • adequate lighting
  • easy to clean and disinfect
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4
Q

Who performs an ante-mortem inspection?

A

performed by an official veterinarian

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5
Q

When does the ante-mortem inspection happen?

A

24 hours of arrival to the premises and within 24 hours before the time of slaughter

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6
Q

What is the purpose of an ante-mortem inspection

A

To identify
* animals that deviate from normal behaviour
* heavily contaminated animals
* animals which are suspected of having a reportable or exotic diseases
* that animals are correctly identified

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7
Q

What are the slaughter outcomes after Ante Mortem Inspection?

A
  • proceed to normal slaughter
  • animal is deemed a suspect and set aside for separate slaughter
  • animal is deemed a suspect and proceeds for immediate slaughter
  • animal is condemned and euthanised
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8
Q

Who issues the certificate of competence?

A

The Food Standards agency

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9
Q

What cant you do without a certificate of competence?

A
  • handle live animals before they’re restrained
  • Moving animals in lairage
  • Restrain animals for stunning or killing
  • shackle or hoisting live animals
  • stun animals and checking stunning has worked
  • bleed live animals
  • religious slaughter
  • pithing of a stunned animal and checking pithing has worked
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10
Q

What does stunning mean?

A
  • any intentionally induced process which causes loss of consciousness and sensibility without pain
    can only be performed with a certificate of competence
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11
Q

What are the three phases of stunning?

A
  • Tonic
  • Clonic
  • Recovery
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12
Q

What is in the tonic phase of stunning?

A
  • Animal collapses and becomes rigid
  • Stops breathing
  • Rigid: head extended and hind legs retracted

lasts around 10-20 seconds

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13
Q

What is in the clonic phase of stunning?

A
  • Flexed legs gradually straighten out
  • Involuntary kicking, paddling
  • No rhythmic breathing movements
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14
Q

What is in the recovery phase of stunning?

A
  • Normal rhythmic breathing
  • Response to pain
  • Visually aware
  • Attempts to stand
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15
Q

What are the three methods of stunning?

A
  • Mechanical
  • Electrical
  • Gas Mixture
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16
Q

What are the two types of mechanical stunning?

A

Penetrative and Non-Penetrative

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17
Q

How would you administer immediate insensibility via mechanical stunning?

A

a severe blow to the skull of the brain

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18
Q

What does the blow to the skull of the brain do?

A
  • Disruption of brain electrical activity
  • Damage to nerves and blood vessels
  • Physical damage to skull or brain (penetrative / non-penetrative)
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19
Q

How does a captive bolt gun work?

A
  • Steel bolt held in a barrel
  • explosion of charge
  • bolt moves forwards and backwards
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20
Q

What are the phases of effective stunning?

A
  • Animal collapses
  • No Rhythmic breathing
  • Fixed, glased expression
  • no corneal reflex
  • relaxed jaw with tongue hanging out
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21
Q

What is electronarcosis?

A

passing electrical current through the brain to
disrupt normal activity. Immediate unconsciousness but it is reversible

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22
Q

What are the two ways you can die after electronarcosis?

A
  • Bleeding- severing major blood arteries
  • Electrocution- electric current to stop the heart
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23
Q

What does electronarcosis induce?

A

Induces an epileptic fit
* brain severely stimulated,
* body tonic/clonic activity,
* Complete loss of consciousness

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24
Q

How does electrocution kill animals?

A

Killing by stopping the heart from pumping blood around body
(cardiac arrest)
»Heart enters ventricular fibrillation estate: heart muscle fibres
contract rapidly, uncoordinated and blood supply stops
»No oxygen to the brain
»Painful so animal should be stunned first

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25
Q

What are the four signs of electrocution?

A

»Animal becomes rigid
»Body tremors and gradually relaxes until no further movement
»No eye movement
»No corneal reflex

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26
Q

What are the signs of electrocution?

A

Animal becomes rigid
»Body tremors and gradually relaxes until no further movement
»No eye movement
»No corneal reflex

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27
Q

How does gas stunning work?

A

Stunning of animals by exposure to a gas mixture (low levels of
oxygen).
»Induce brain anoxia and ultimately death of the animal.
»Animals rendered unconscious and insensible without discomfort.
(CO2 has a direct anaesthetic effect)

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28
Q

What are the advantages of gas killing?

A
  • Reduced risk of human error
  • Animals remain in groups
  • Consistency and effectiveness at high throughputs
29
Q

What is disadvantages of gas killing?

A
  • Carbon dioxide is aversive to animals
  • Exposure to high concentrations compromises welfare
  • Cost, complexity and increased chance of system breakdown
30
Q

What are the signs of a correct gas stunning?

A
  • Limp body
  • No corneal reflex
  • Dilated pupils
  • Jaw relaxed and tongue hanging out
  • No breathing
31
Q

What percentage of an animals optimal weight should the blood be?

A

6-7% of the live weight

32
Q

What are the signs of poor bleeding?

A
  • Serous membrane and lymph nodes dark red colour
  • Congestion of offal
33
Q

What is the spear-cut technique for skinning cattle?

A

blade of the knife reversed so cut from the inside of the
skin towards outside

34
Q

What are the main areas for skinning contamination?

A

»Chest / abdominal region
»Forequarter region
»Hindquarter region
»Around anus

35
Q

What occurs in pigs rather than skinning

A

depilation (scalding, de-hairing and singed)

36
Q

What is evisceration?

A

removal of stomach, intestines and organs removed from the carcass

37
Q

What are the three sealing techniques for evisceration?

A
  • Bunging (sealing the rectum)
  • Rodding (elastrator ring applied at the oesophageal-rumen junction)
  • Tying a knot (only in lambs and pigs)
38
Q

What is the principle of post-mortem inspection?

A

To supplement ante-mortem inspection and to detect
* diseases of public health significance
* diseases of animal health significance
* residues or contaminants in excess of the allowed levels
* visible lesions that are relevant to animal welfare

39
Q

What are the key principles of Post-Mortem Inspection?

A
  • OV assisted by Meat Hygiene Inspectors
  • Visual inspection, palpation, incision
  • avoid meat contamination
  • particular attention on zoonoses and notifiable diseases
  • keep correlation of the carcasses and offal at all times
40
Q

What would you consider to be a ‘poorly-designed’ slaughterhouse?

A
  • Inapropriate site
  • Poor layout
  • Inapropriate construction materials
  • Insufficient space
  • lack of adequate hygeine facilities
41
Q

What facilities would you find at a slaughterhouse?

A
  • Lairage
  • stunning, slaughter/ bleeding and dressing areas
  • rooms for refrigerated storage of meat
  • lockable chillers
  • separate areas for manure/ digestive content
42
Q

What are 7 potential sources of contamination?

A
  • Hides and hair
  • Soil
  • Contents of the stomach and gut
  • Water
  • Vermin
  • Airborne pollution
  • Tools and equipment
43
Q

What are some methods of reducing contamination?

A
  • Cleanliness of animals presented for slaughter
  • Protective clothing
  • Training operatives on hygienic techniques
  • Water/ Pest control programme
44
Q

What are the names of the buffers in a captive stun gun?

A

Recuperator sleeves

45
Q

When should animals be handled and/or kept separately in the lairage?

A

if they are-
* different species
* significantly different ages
* adult breeding boars or stallions
* animals with horns
* animals that are hostile to each other

46
Q

What is the function of the recuperator sleeves?

A

acts as a buffer

47
Q

What may happen if the animal is in the incorrect positioning for stun?

A
  • ineffective stun
  • causes pain and distress
48
Q

How may an animal die via bleeding?

A
  • Death by acute anaemia
  • bleeding is profuse and complete
49
Q

What is the sticking to dressing time for cattle and other species respectively?

A
  • 30 seconds in cattle
  • 20 seconds in other species
50
Q

What are some factors that effect optimal bleeding?

A
  • emergency slaughter
  • Stress
  • Animal health status
  • stunning/ sticking techniques
51
Q

What is the function of a hide-puller machine?

A

completely removes the hide from the carcase

52
Q

What can potentially contaminate the carcase during skinning?

A

Hair, Soil, Debris

53
Q

How would you skin a sheep?

A

There are similiar hygeine considerations as with cattle
* suspend initially via the forelegs
* loosen the pelt around the shoulders
* partially free the pelt from the hindquarters
* remove the pelt using a mechanical pelter
* suspend by the hindlegs

54
Q

What are the two ways you can use depilation on pigs?

A
  • Scalding tank (60-65, 7-10 minutes)
  • Vertical scalding with humidified air
55
Q

What are the general hygiene requirements for the food premises?

A

Food premises need to be kept clean and maintained in good repair

56
Q

What is the general function of the layout, construction and size of the food premises?

in terms of cleanliness

A
  • provide adequate working space
  • minimise air-borne contamination
  • protect against accumulation of
    1. dirt
    2. shedding of particles
    3. formation of condensation
    4. mould on surfaces
    5. pests
57
Q

What are some special considerations for the cleaning areas in a slaughterhouse?

A
  • dressing rooms
  • red offal preparation and packaging
  • carcase chill
  • despatch
58
Q

What are some special considerations for the detained meat facilities?

A

Needs to be chilled
lockable
and have a dedicated room or cage within the chill

59
Q
A
60
Q

How can you ensure cleanliness of farm animals in terms of diet and animal health?

A
  • Diets on high dry matter content
  • gradual diet change (prevent scouring)
  • animal health plans to reduce enteric pathogens
  • husbandry and therapy to prevent parasite infection
61
Q

How can you ensure farm animal cleanliness in terms of housing?

A
  • adequate ventilation
  • clean and dry straw bedding
  • appropriate stocking densities
  • design of the feeding and drinking facilities
62
Q

How can you ensure farm animal cleanliness in terms of transport?

A
  • vehicles need to be cleaned before transport
  • adequate ventilation
  • protection against adverse conditions
  • appropriate group sizes of uniform animals
63
Q

How can you ensure farm animal cleanliness in terms of the abattoir?

A

Dirty animals compromise hygiene of operations
»Reject dirty and wet animals for slaughter / Delay slaughter until dry
»Washing animals have detrimental effect on bacterial load and may
compromise welfare
»Clipping to remove dirty hair / wool
»Processing at the end of the day with decreased line speed

64
Q

What is the two knife technique for sticking?

A
  • You use one knife to cut the skin
  • And a second knife to cut blood vessels
65
Q

How can you help prevent cross-contamination in an abattoir?

A
  • Make sure the offal does not contact walls
  • if contact is unavoidable-
  • materials are to be rinsed and sterilised with water at 82 degrees between carcasses
  • meat is protected with plastic sheets and bags
66
Q

What are some chemical treatments you can use in post-slaughter decontamination?

A
  • chlorine
  • Organic acids
  • Hydrogen peroxide
  • Antimicrobials
  • Phosphates
67
Q

What is the traditional washing of carcasses and why shouldn’t you do it?

A

At 12C/53 F
* spreads bacterial load to ‘clean’ areas of the carcase
* remaining water provides ideal conditions for bacteria multiplication

68
Q

What does trimming rely on?

A

Only approved method in UK/EU for all red meat species
it is the most practical and effective method for reducing microbial contamination
* frequent sterilisation of knives and tools
operative technique*

69
Q
A

VMS 2008 (25 decks)

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