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VPH > Slaughter > Flashcards

Slaughter Flashcards

1
Q

Outline the role of the vet at slaughter

A
  • Control of welfare
  • Animal health
  • Meat inspection
  • Antemortem inspection
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2
Q

What is the role of the European Food Safety Association?

A

EU department carrying out risk assessment for environmental factors that may affect human health

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3
Q

Give an example of environmental factors that may affect human health

A

Watering vegetation with animal faeces-contaminated water

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4
Q

What is meant by Veterinary Public Health?

A

The sum of all contributions to the physical, mental and social well-being of humans through an understanding and application of veterinary science

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5
Q

What legislation applies to the EU requirements for vets?

A

Directive 2005/36/EC regulation of Professional Qualifications

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6
Q

What is required under the Directive 2005/36/EC Regulation of Professional Qualifications

A

All vets must have adequate knowledge of hygiene and technology involved in production, manufacture and circulation of animal foodstuffs intended for human consumption

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7
Q

What 3 topics are specified in the Directive 2005/36/EC Regulation of Professional Qualifications?

A
  • Inspection and control of animal foodstuffs
  • Food hygiene and technology
  • Practical work (places where animals are slaughtered, places where food of animal origin is processed)
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8
Q

What are the roles of Official Veterinarians?

A
  • Slaughterhouse AMI and PMI
  • bTB testing
  • Pet passports
  • Exports
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9
Q

Outline the general production “flow diagram” for food animal species

A

Loading -> transport -> unloading -> (FCI, passport and ear tags checked) -> lairage -> slaughter

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10
Q

Under what regulation is it necessary to check food chain information?

A

Regulation EC number 853/2004

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11
Q

Outline the FCI requirements at slaughter

A
  • Slaughterhouse operator must request, receive, check and act upon FCI for all cattle, sheep and goats sent for slaughter for human consumption
  • FBO must not accept animals without FCI
  • Receive 24 hours in advance (some exceptions)
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12
Q

What are the minimum elements required in an FCI?

A
  • Animal’s health status
  • Holding health status
  • Details of medicines and withdrawal periods
  • Private vet details (pig and poultry)
  • relevant production data, diseases and analysis
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13
Q

What happens if an animal enters the slaughterhouse without an FCI?

A

Will be slaughtered but will not enter the food chain

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14
Q

What are specific requirements for cattle FCIs?

A
  • Must have individual identification in form of 2 ear tags

- FCI is the minimum, extra forms are needed (passport)

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15
Q

What are specific requirements for sheep FCIs?

A
  • 2 sections

- First goes to the FBO, second to DEFRA

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16
Q

What is included in poultry FCIs?

A
  • Are extensive

- Includes information on mortality, vaccination, treatments

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17
Q

What is included in pig FCIs?

A

Is a combined document of the pig movement license and the Food Chain Information

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18
Q

What are the requirements regarding transport of animals for human consumption?

A
  • Require transport authorisation
  • Those transporting must hold Certificate of Competence
  • Vehicles must be approved
  • Animals must not be subject to injury or unnecessary suffering
  • Regulations on journey times, resting, watering and feeding must be observed
  • Cleaning and disinfection of livestock vehicles
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19
Q

Describe the cleaning and disinfection requirements of livestock vehicles

A
  • Before new animals are loaded
  • Inside or outside the abattoir
  • Is the responsibility of the farmer and the FBO
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20
Q

How is FBO compliance regulated?

A

Verified by FSA individual (MHI or OV) and breaches are reported to local authority

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21
Q

What regulation applies to the transport of animals and related operations?

A

Council Regulation EC 1/2005

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22
Q

In what conditions must animals never be transported to the abattoir according to the pertinent legislation?

A
  • Animals unable to move independently
  • Animals with severe open wounds, or prolapses
  • > 90% pregnant animals or given birth within 7 days
  • New born animals without completely healed navel
  • Pigs<3wks, lambs<1wk, calves <10 days if the journey is >100km
  • Animals <7 days old
  • Medicated animals where the withdrawal period is not complete
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23
Q

What are the requirements for the unloading of animals at the abattoir?

A
  • Unloaded as soon as possible

- Slaughterhouse must have suitable equipment and facilities to unload animals safely

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24
Q

What are the requirements for unloading ramps?

A
  • Must have slope that sits as flat as possible
  • Walls or railings in place to prevent animals falling off
  • Floor must be non-sleep, and not have deep cracks/crevices
  • No sharp edges or parts that stick out
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25
Q

What are the guidelines regarding animals that are dead on arrival at the abattoir?

A
  • Must not enter the food chain
  • PMI carried out
  • Report to Trading Standards if he death occurred in transport
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26
Q

List the main legislations relating to abattoirs and slaughterhouses

A
  • Welfare of Animals (Transport) Order 2006 (WATO)
  • Agriculture (Miscellaneous Provisions) Act
  • The Protection of Animals Act
  • The Animal Health Act
  • The Veterinary Surgeons Act 1966
  • Food Hygiene Package for EU
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27
Q

What legislation is contained in the Food Hygiene Package for the EU?

A
  • EC 852/2004
  • EC 853/2004
  • EC 854/2004
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28
Q

Outline the responsibilities of abattoir management

A
  • Animal Welfare Officer appointed
  • Have caring and responsible planning and management
  • Appropriate environmental design
  • Consider handling and transport
  • Humane slaughter methods
  • Take action where animal welfare is inadequate
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29
Q

What are some advantages of good slaughterhouse management?

A
  • Reduction of bruising
  • Improved meat quality
  • Good design means animals move through system with little or no encouragement and so less stressful
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30
Q

How can freedom from hunger and thirst be upheld in abattoirs?

A
  • If in lairage, provide access to clean water
  • Drinking containers positioned to allow easy access, and to prevent fouling
  • Fixed position of containers where practical
  • Provide enough for the number of animals
  • Food only provided if staying overnight
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31
Q

How can freedom from discomfort and extremes of temperature be upheld in abattoirs?

A
  • Keep animal safe from potential injuries, no sudden noises, prevent escape, prevent entry of predators, allow easy inspection
  • Adequate ventilation in lairage
  • Field lairage must offer shelter and shade
  • Need enough pens to house all animals, enough space for each animal to stand/lie and turn around
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32
Q

How is freedom from pain, suffering and disease upheld in abattoirs?

A
  • AWO or someone reporting to them, must assess welfare of each animal in each consignment
  • Prioritise animals for slaughter, meet welfare needs of sick animals, identify measures that need to be taken
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33
Q

How can freedom to express natural behaviour be upheld in abattoirs?

A
  • Avoid isolation
  • Avoid mixing of social groups
  • However, is an unusual environment so will usually increase aggression
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34
Q

How can freedom from fear and distress be upheld in abattoirs?

A
  • Must not frighten, excite or mistreat animals when moving
  • Move each animal with care
  • Only use guiding instruments on animals for short periods of time
  • Avoid use of electric shock instruments
  • Only move to place of killing when are ready to stun and kill immediately after
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35
Q

What is meant by Emergency Slaughter?

A

Slaughter of an animal that on AMI appears fit to enter the human food chain, where this animal cannot be transported to the abattoir due to an acute condition

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36
Q

What are the exclusion criteria for emergency slaughter?

A
  • Animal with disease or condition that may be transmitted to humans or animals through handling or consumption of meat
  • Animals showing signs of emaciation or systemic disease
  • Animals showing excessive contamination
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37
Q

Is an AMI required in emergency slaughter?

A

Yes, in order for the animal to enter the food chain an AMI carried out by the Primary Veterinary Surgeon is required

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38
Q

Outline some considerations regarding the slaughter of intractable animals

A
  • May pose danger when loading and so on farm slaughter may be suitable
  • AMI carried out
  • Quality of the carcass may be affected
  • History important (always highly strung or sudden onset?)
  • Safety of public in case of escape
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39
Q

What are the options for disposal of an animal where treatment is not an option or end of productive life has been reached?

A
  • Open market (auction or direct supply contract)
  • Direct to slaughter facility (farmer declaration, permitted if small localised lesion)
  • Emergency on farm slaughter if transport not an option
  • Fallen stock scheme where cannot be transported to slaughterhouse and not eligible for on farm slaughter
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40
Q

What is outlined in the EC 852/2004 regulations?

A

Hygiene of foodstuffs, rules for food business operators including farmers

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41
Q

What is outlined in the EC 853/2004 regulations?

A

Specific rules for food of animal origin e.g. slaughterhouse operators

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42
Q

What is outlined in the EC 854/2004 regulations?

A

Rules for organisation of official controls on products of animal origin intended for human consumption, including rules for OVs in slaughterhouses

43
Q

What legislation applies to animal markets?

A

Welfare of Animals at Markets Order 1990

44
Q

Outline the requirements for sale of animals at market

A
  • Offence to present animal at market that is unfit
  • Is undefined, but as in relation to an animal or bird includes infirm by virtue of being diseased, injured or fatigued
  • Animals that has not completed withdrawal time for medications deemed unfit
45
Q

Outline the requirements for sending an animal direct to slaughter

A
  • Must comply with transport legislation

- Must comply with Clean Livestock Policy

46
Q

Under what conditions may an animal be transported

A
  • Only transported where fit for intended journey, and in conditions guaranteed not to cause injury or unnecessary suffering
  • If they are slightly injured or ill and transport will not add to suffering
  • Transported to nearest place for veterinary treatment under veterinary supervision, or nearest place for slaughter if unlikely to cause further suffering
  • Mild-moderately lame animals with conditions
  • Congenital abnormalities
47
Q

Under what conditions can mild to moderately lame animals be trasnported?

A
  • Single pen arrangements
  • Sufficient space to lie down
  • Deep bedding
  • Direct route
  • Careful driving
  • Sympathetic loading/unloading
48
Q

When does an animal qualify for Emergency Slaughter?

A
  • Where animals have suffered accident that prevents transport of an otherwise healthy animal to slaughterhouse
  • Must be emergency i.e. case requires immediate action
49
Q

After what period are accidents considered chronic and no longer eligible for on farm slaughter?

A

24 hours

50
Q

What are the veterinary requirements regarding Emergency slaughter?

A
  • Primary vet must perform AMI
  • Must be present at time of slaughter
  • Must sign declaration to sign time and date that slaughter took place
  • Withdrawal data required
51
Q

What methods of slaughter can be used in the Fallen Stock scheme?

A
  • Captive bolt stunning followed by bleeding or pithing
  • Free bullet
  • Shotgun
  • Barbiturate
52
Q

What method of disposal is most appropriate in the case of a fractured pelvis?

A

If accident within last 24 hours and no systemic disease, then emergency slaughter is appropriate
- Must ensure animal is clean

53
Q

What method of disposal is most appropriate in a dystocia case?

A
  • Fallen stock scheme

- Unlikely to provide good economic return

54
Q

What method of disposal is most appropriate in a prolapsed uterus case?

A
  • Depends on trauma and degree of prolapse

- Emergency slaughter common

55
Q

What are the signs of effective stunning?

A
  • Animal collapses instantly
  • No rhythmic breathing
  • Fixed glazed eyes
  • No corneal reflex
  • Relaxed jaw tone
  • Tongue hangs out
56
Q

Where is the captive bolt placed in adult cattle?

A

Middle of forehead, at intersection of lines between eyes and base of opposite horn

57
Q

What is an important consideration when deciding on emergency slaughter?

A

Does not necessarily mean the animal will enter human consumption chain, depends on slaughterhouse accepting carcass and PMI

58
Q

Outline the flow diagram of beef production

A
  • AMI
  • Stunning
  • Shackling
  • Bleeding
  • Head removal
  • Hide removal
  • Evisceration
  • Splitting
  • Spinal cord
  • Trimming
  • Marking
  • Washing
  • Chilling, quartering and deboning
59
Q

Outline the flow diagram for lamb production

A
  • AMI
  • Stunning
  • Shackling
  • Bleeding
  • Hide removal
  • Evisceration
  • +/- splitting
  • Trimming
  • Marking
  • Washing
  • Chilling and deboning
60
Q

What are the guidelines regarding splitting of lamb carcasses?

A
  • Depends on size of carcass

- Lambs <12mo usually commercialised as whole carcass, older animals split

61
Q

Outline the flow diagram for pork production

A
  • AMI
  • Stunning
  • Shackling
  • Bleeding
  • Scalding, dehairing, singing, polishing
  • Washing
  • Evisceration
  • Splitting
  • Washing
  • Health mark
  • Chilling and deboning
62
Q

Compare the processing of pork to that of lamb or beef

A
  • Hide of pork is edible so is not removed whereas skin is removed in cattle and sheep
  • Instead must be dehaired
63
Q

Define stunning

A

Any intentionally induced process which causes loss of consciousness and sensibility without pain

64
Q

Outline the requirements for slaughter outlined in the Slaughter of Animals Act 1980

A
  • Every animal slaughtered in slaughterhouse or knackers yard shall be instantaneously slaughtered or rendered insensible to pain until death supervenes
  • Such slaughtering must be carried out by licensed persons using mechanically operated instrument in proper state of repair
65
Q

What are some exceptions to the Slaughter of Animals Act 1980 regulations?

A

Religious slaughter e.g. Halal and Kosher, are not stunned

66
Q

What are the aims of stunning?

A
  • Kill humanely
  • Obtain maximum amount of blood from animal
  • Health and safety
67
Q

What are the requirement for restraint at stunning?

A
  • Must be mechanically restraint

- Birds <3kg can be manually restrained

68
Q

What are the regulations for the use of captive bolt stunning?

A
  • Non-penetrative only for cattle, sheep, goats and deer <10kg (not usually used commercially)
  • Penetrative bolt method used
69
Q

Outline the physiological effects of captive bolt stunning

A
  • Heavy blow leading to acceleration of the head and subsequent brain impact causing physical damage
  • Damage to nerves and blood vessels
  • Massive rise then fall in pressure
  • Disruption of normal electrical activity
  • Duration of stunning and unconsciousness depends on severity of damage
70
Q

What are the 3 phases of stunning?

A
  • Tonic
  • Clonic
  • Relaxation
71
Q

Describe the tonic phase of stunning

A
  • Initial 10-20 seconds
  • Animal collpases, stops breathing
  • Becomes rigid
  • Head extended, hind limbs flexed
  • Forelimbs gradually straighten out
72
Q

Describe the clonic phase of stunning

A
  • Involuntary kicking

- Ideally hoist animal up at this stage to reduce risk of injury as a consequence of kicking

73
Q

Describe the relaxation phase of stunning

A

Walking/paddling movements seen

74
Q

What are the requirements for stunning?

A
  • Formal training and OV supervision
  • Correct equipment
  • Correct site
  • Appropriate restraint
  • Production of full tonic phase
  • Minimal stun to stick time
  • Regular cleaning and maintenance of equipment
75
Q

Outline the different types of electric stunning

A
  • Low voltage: 7 secs applications
  • High voltage: 3 secs application
  • Head only: reversible, animal can fully recover
  • Head to body: cardiac arrest, irreversible
  • Minimum current device mandatory
76
Q

What is the consequence of electrical stunning?

A
  • Epileptiform fit
  • Unconscious and insensible to pain
  • 3 phases: tonic, clonic and recovery
  • Duration of phases depends on species
77
Q

Describe the tonic phase of electrical stunning

A
  • Rigid
  • Breathing stops
  • Head raised
  • Hind legs flexed
  • No tonic = no stun
78
Q

Describe the clonic phase of electrical stunning

A
  • Gradual relaxation
  • Walking/paddling movements
  • Downward rotation of eyes
  • Foaming, urination
79
Q

Describe the recovery phase of electrical stunning

A
  • Regain consciousness

- Quiet

80
Q

What are the different methods of gas stunning?

A
  • Carbon dioxide at high concentration
  • Carbon dioxide mixed with inert gases
  • Inert gases alone
81
Q

Outline gas stunning using carbon dioxide at high concentration

A
  • Minimum CO2 concentration 80%
  • Must lead to anoxia
  • Must not enter gas stunner if CO2 concentration by volume falls below 80%
  • Must be conveyed to maximum concentration of gas within 30s of entering stunner
82
Q

Outline gas stunning using carbon dioxide mixed with inert gases

A
  • Must be exposed directly or progressively to gas mixture containing up to 40% carbon dioxide mixed with inert gases
  • Maximum 40% carbon dioxide
  • Must lead to anoxia
  • Wide spectrum of options for the inert gases
83
Q

Outline gas stunning using inert gases alone

A
  • Must be exposed directly or progressively to an inert gas mixture, such as argon or nitrogen
  • Must lead to anoxia
84
Q

What is required for gas stunning?

A
  • Chamber to contain pigs and gas and conveyor system
  • Flush mechanisms for stunner
  • Back up mechanical device
  • Quick access to pigs
  • Allow pigs to stand until lose consciousness, enough space to lie die without lying on each other, enough light to see each other
  • Must not injure or bruise pigs, or compress pig’s chest
85
Q

Describe the appearance of effective stunning using gas

A
  • Recumbent animal, limbs and jaw relaxed
  • No voluntary movements or rightin reflexes
  • No response to nose prick
  • Absence of normal breathing
86
Q

What are some advantages of gas stunning?

A
  • No excitement
  • Completely relaxed and intensified breathing meaning easy bleeding
  • Non-invasive
  • Reduced blood splash
  • Reduced Pale Soft Exudative (PSE)meat
87
Q

What are some disadvantages of gas stunning?

A
  • Expensive
  • Welfare doubts - acidic gas pungent to inhale at >40%, potent respiratory stimulant that leads to breathlessness, non instantaneous
88
Q

When is bleeding ideally carried out?

A

In the tonic phase

89
Q

What are the potential methods for bleeding of carcasses?

A
  • Neck cut = carotids and jugulars in small ruminants

- Thoracic stick = ascending aorta

90
Q

What are the consequences of improper bleeding?

A

Abnormal colouration of meat which may lead to rejection or reduced shelf life

91
Q

What factors may affect bleeding?

A
  • Health of animals (rested bleeds better)
  • Rest prior to slaughter (muscle tone)
  • Back bleeding into the thoracic cavity
  • Blood splashing
92
Q

What is blood splashing?

A

Capillary rupture, may be related to increase in blood pressure, commonly due to electrical stunning or less commonly due to stress, diet, physiological or genetic factors

93
Q

How long does it take for death to occur following bleeding in cattle and small ruminants/pigs?

A
  • Cattle: 30seconds

- Small ruminants and pigs: 20 seconds

94
Q

What procedures are carried out for hair removal of pig carcasses?

A
  • Scalding
  • Rollig in dehairer
  • Singing
  • Polishing
95
Q

Outline the process of dehiding

A
  • Cannot cut fat off carcass
  • Prior to dehiding assume animal is healthy with no bacterial infection
  • Once remove hide, meat is exposed to environment and potential for contamination
96
Q

What are disadvantages of rolling in dehairers and polishing of pig carcasses?

A
  • Some risk of impact and damage to carcass

- If faecal material still in GI on rolling, will be expelled and contaminate other carcasses

97
Q

Outline head removal

A
  • Depends on what animal will be used for and slaughterhouse policy
  • Can be before or after dehiding
  • Required for cattle for TSE checks
98
Q

What is evisceration?

A

Remvoal of offal

99
Q

What organs are removed in evisceration?

A
  • Intestine, heart, liver and lungs

- In some carcasses will remove kidneys (remove in cattle, leave in in sheep, goats and pigs)

100
Q

Outline splitting of carcasses

A
  • Always in cattle and sheep to remove spinal cord

- For other species depends on consumer needs

101
Q

Why is trimming carried out?

A

To remove visual contamination as red meat cannot be washed

102
Q

What are the chilling requirements for meat and offal?

A
  • Meat: below 7degreesC before it can move on

- Offal: below 3degreesC

103
Q

What procedures require a Certificate of Competence?

A
  • Handling animals
  • Stunning animals
  • Pithing of animals
  • Restraining animals
  • Shackling animals
  • hoisting animals
  • Bleeding of live animals
  • Checking that stunning has worked
  • Checking that pithing has worked

VPH (14 decks)

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