Cutting plant

Question 1

Few facts about the cutting room/ plant

Answer 1

• After slaughter house/ dressing
• refrigerated
• No water here as shouldn’t find any pathogogy and everything should be clean!
• Should have hair and facial net
• No wood at all not even cutting instruments

Question 2

How do we store the meat?

Answer 2

1. either frozen or refrigerated

Question 3

Conditions of meat storage fridge

Answer 3

• Fridge 5 degrees as meat core temp should be less than 7 by 48 hrs
• Adequate ventilation to stop condensation from hot carcass in cold room – if any bacteria on shackles and condensation = contamination

Question 4

Conditons of meat storage freezer

Answer 4

• Frozen = - 20

- meat vacuum packed in cardboard boxes so not exposed

Question 5

How do we ensure the temperature of the fridge doesn’t fluctuate?

Answer 5

have monitoring systems that automatically correct temp

Question 6

What things could make the temperature of a fridge fluctuate?

Answer 6

 Not rotating carcass adequately
 Temp of fridge functioning is faulty so not going down?
 Ensure carcass separate to allow cold air to go around
 Avoid anaerobic pockets so no bacteria
 Avoid carcass touching each other

Question 7

Internal temp requirements for

1. fresh meat
2. fresh offals
3. frozen meat

Answer 7

1. fresh meat - +7 degrees
2. fresh offals - +3 degrees
3. frozen meat - 12 degrees