Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

VPH > Ph7-8: Slaughter Design and Slaughter Process > Flashcards

Ph7-8: Slaughter Design and Slaughter Process Flashcards

1
Q

Define abattoir.

A

Slaughterhouse

Establishment used for slaughtering and dressing animals, the meat of which is intended for human consumption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is a livestock unit?

A

One adult bovine and equidae = 1 LU

Other bovine animals = 0.5 LU

Pigs over 100kg = 0.2 LU

Other pigs = 0.15 LU

Sheep and Goats = 0.10 LU

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the regulatory body for the meat industry?

A

Food Standards Agency/ Food Standards Scotland

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the role of the FSA?

A
  • Delivers official controls in approved meat premises to help the industry produce meat in a hygienic manner that is safe for human consumption
  • To safeguard animal welfare in slaughterhouses
  • To assist other agencies like APHA in the control of NDs or Local Authority in delivering official controls
  • Has the responsibility for labelling policy in Scotland, Wales, and Nothern Ireland, and for nutrition policy in Scotland and Northern Ireland
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the two types of FSA reps? What are their roles?

A

Veterinary Managers

  • Perform an approval visits and follow up audits
  • Investigate food incidents
  • Provide tech support to vet auditors

Veterinary Auditors

  • Carry official audits and follow up visiting in cutting plants and abattoirs
  • Carry unannounced audits at the same premises (risk-based)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the role of the OV in the abattoir?

A
  • Carry ante-mortem inspection
  • Responsible for verifying hygienic operations in abattoirs at all times and enforce legislation on risk-based and consistency issues
  • Provide technical support to meat hygiene inspectors
  • Liaise with government reps on welfare and ND (notifiable disease)
  • Assess and follow up on data collected at the abattoir
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the role of the meat hygiene inspectors?

A
  • Perform post-mortem inspection on carcasses and offal
  • Carry animal identification checks at PM
  • Assess animal welfare based on carcase condition
  • Observe FBO reps to assess their diligence
  • Correct collection of ABP (animal by-product)
  • Report an issues to the OV
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What do the livestock go through on the farm immediately prior to transport?

A
  • Bringing livestock indoors onto clean dry bedding
  • Fed high dry matter diets to produce cleaner animals (gradually to reduce chance of scour)
  • Withdrawal of feed prior to transport to decrease gut-fill and reduce overall faecal contamination
  • Clip to remove gross contamination from the underside
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the regulations regarding transportation of livestock from farm to abattoir?

A
  • Vehicles must be cleaned and disinfected between loads
  • Vehicles should be well ventilated
  • Animals must be dry at loading and kept dry until arrival
  • Animals should be protected from adverse weather conditions during loading and unloading
  • Correct overall stocking rates
  • Appropriate group sizes of uniform animals should be used
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Where are the critical areas of contamination on the animal that are likely to result in rejection for slaughter?

A
  • Brisket and abdomen
  • Flank
  • Hock
  • Neck
  • Rectal area
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the categories of cleanliness?

A

Category 1: clean and dry

Category 2: light contamination

Category 3: dirty

Category 4: very dirty

Category 5: filthy and wet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What happens with dirty animals?

A

Dirty animals can be:

  • Retained in lairage on clean bedding till clean/dry
  • Clipped to remove contaminated wool/hair
  • Slaughtered with decreased line speed and/or last on the day
  • Killed in lairage and carcase disposed

THEY CANNOT BE SENT BACK TO THE FARM OF ORIGIN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the design requirements for the lairage with regards to location and overall structure?

A
  • Acces to mains water and electricity supply
  • Proximity to main roads; access to large, small vehicles, and parking
  • Proximity to skilled labour
  • Remoteness from local housing (noise and smell)
  • Freedom from pollution from other industries
  • Ground not prone to flooding
  • Sufficient size for future expansion
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the design requirements for the lairage with regards to the animals?

A

Pens

  • Constructed of solid, resistant material
  • Not protrusions that can injure
  • Non-slip flooring, easily cleaned

Fitted with water and drinking facilities of sufficient size

  • Adequate capacity for the throughput
  • The stocking density, date and time of arrival must be recorded on each pen
  • Enough space to turn, lie, access to food and water

Well ventilated

Isolation pen

  • For sick/suspect animals
  • Close to unloading bay
  • With separate drainage
  • Prepared and kept ready to immediate use
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How should animals be grouped in pens in the lairage?

A
  • Accommodated on peer groups to avoid fear, fighting, and injuries
  • Largely horned cattle must be hosted individually
  • Lactating cattle MUST NOT spend more than 12 hours in the lairage
  • Different species should not be mixed
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Describe how “the race” should be designed.

A
  • Usually, a narrow single-file to prevent animal by-passing
  • High to prevent jumping
  • Stop gate to prevent backward movement
  • Fitted with emergency exit gate
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Describe the floors in the food handling rooms.

A

They should be:

  • Waterproof, washable, and in sound condition
  • Non-slip without compromising hygiene
  • Drains able to handle fat, blood, large quantities of waste water
  • DRainage channels with removable grating for cleaning and flow away from product to prevent cross-contamination and contain traps to collect sediment
18
Q

What are the two different types of sticking techniques?

A

1 or 2 knives

Two knife technique: one to cut skin and second to cut blood vessels

19
Q

How is hygiene considered in the sticking technique?

A
  • Pigs: single incision with a small stick to reduce contamination from the scald tank
  • Clean and sterilize knife for each animal (washed before placing in sterilizer)
  • Stick wound is trimmed to remove contamination
  • Do not cut oesophagus
20
Q

How much time should pass between bleeding and dressing?

A

Cattle: at least 30 seconds

Other: at least 20 seconds

21
Q

What are the main factors that influence optimal bleeding?

A
  • Stress
  • Health status
  • Emergency slaughter
  • Stunning practices (blood splash)
  • Sticking practics (blood clots)
22
Q

What are the signs of a bad bleeding?

A

Pink/red colour of serous membrane and lymph nodes

Congestion of offal

23
Q

What is a good bleed time? How much blood is lost with bleeding?

A

at least 2 minutes

40-50% blood loss with bleeding (approx 60% of which is lost within 30secs from sticking)

24
Q

What are the requirements for the food handling rooms?

A

Enough designated washbasins for staff

  • Sinks, apron washers close to workstations
  • Sinks near toilets and at entry points to food handling rooms
  • Supplied with hot and cold running water, soap, hygienic drying facilities
  • Non-hand operated
  • Must be separate from food washing facilities

Enough facilities to disinfect tools

  • Water >82C
  • Equivalent systems (chemical disinfection)
  • Positioned close to workstations
  • Blades/junctions fully immersed
  • Above >90C (steam for Healthy and safety reasons)
25
Q

Why is skinning/depilation a critical control point?

A

It is the principal mechanism by which contamination from the skin is transferred to the exposed muscle surfaces or cattle and sheep

26
Q

How can contamination occur during skinning/depilation?

A
  • Via knives during initial incisions through the skin
  • Via hands, arms, and tools of slaughtermen during separation of the skin from the underlying musculature
  • By direct contact between contaminated fleece and muscles
  • Via dust or aerosols created by the action of mechanical fleece/hide pullers
  • Aerosols from uncontrolled drainage of water onto the floor and the use of high pressure hoses in the slaughter hall
27
Q

Describe ways to minimise transfer of contamination from hide to exposed surface of meat for cattle and sheep.

A
  • After initial cut, all knife cuts should be from the inside out
  • Frequent wash and sterilization of knives, hands, and arms between carcases
  • Prevent in-rolling of the hide/fleece using clips and paper towels
  • Machinery (hide pullers) should be supervised and maintained
  • Flaying must be complete
28
Q

How do you prevent cross-contamination?

A
  • Carcases and offal should not contact walls, floors, work stands, etc.
  • Where contact surfaces with tools and working stands are unavoidable:
    • Working tools should be rinsed and sterilised with water at >82 degrees between carcases
    • Meat protected with plastic bags or sheets of paper
  • Care when washing bone dust from carcases to prevent splashing
  • Dirty operative should not enter clean areas
29
Q

How are pigs skinned/depilated?

A

They are usually de-haired not skinned using a scald tank (60-65C) followed by scraping and singeing

30
Q

What are the unique hygiene problems presented by pig scalding?

A

Scald tanks builds up dirt from skin and gut contents

Stick wound becomes contaminated and must be routinely trimmed

31
Q

What should the walls look like in food handling rooms?

A

Maintained in sound conditions and easy to clean and disinfect

  • smooth surface
  • floor to wall junctions are sealed
  • light coloured ideal (to see dirt)
32
Q

When does evisceration take place?

A

After skinning and without undue delay.

It is recommended within 45 minutes from slaughter to avoid migration of bacteria from the gut to the muscles

33
Q

How is a gut tract removed during evisceration?

A

It is removed in such a way that no ingest, faeces or gut content escapes. This is usually in one piece with no leakage at either end.

To seal the ends:

  • Rodding of the oesophagus
  • Tie a knot
  • Bunging of the anus
  • Bagging of the anus
34
Q

What happens after evisceration?

A

Carcase splitting and then removal of the spinal cord followed by trimming and quality inspection

35
Q

What happens during trimming and quality inspection?

A

Removal of excessive fat and muscle with blood stain (disposed of as ABP)

Check, removal, and record of all sort of contamination before PMI

  • THIS IS AN ESSENTIAL HACCP CONTROL
36
Q

What should the ceilings look like in food handling rooms?

A

They should be easy to clean, constructed so to avoid accumulation of dirt, reduce formation of condensation and mould, overhead fixtures must be cleaned regularly

37
Q

What is the purpose of carcass washing?

A

To wash off bone dust from carcase splitting and loose hairs only

38
Q

What are the risk factors of carcass washing? How do you avoid these risks?

A

Increased risk of cross-contamination through splashing and aerosols

Avoid by NOT USING THIS AS A METHOD TO WASH OF CONTAMINATION, using low pressure, high volume spray, and working from top to bottom.

39
Q

How should chillers be designed and maintained?

A

Meat must not contact walls, doors, floors

Appropriate cleaning and rinsing

Beware rail dust, rust, paint flake, and grease

Ventilation

  • To minimise contamination of food from aerosols/droplets
  • Control ambient temp
  • Control odours which might affect food quality
  • Ventilate from in to out to prevent flow from contaminated area to clean
40
Q

Describe the facilities for washing food.

A

Use a sink or hose with continuous flowing of potable water (static water is NOT acceptable) that is ducted into drains

41
Q

Describe the characteristics of equipment that has food contact.

A

They should permit easy cleaning and disinfection.

They are smooth (wood is generally NOT acceptable)

Non-corrodible (so that it doesn’t contaminate food)

Sufficient distance/height to prevent contamination

VPH (21 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions