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PAES - Agricultural Structures > Slaughter House for Swine, Small And Large Animals > Flashcards

Slaughter House for Swine, Small And Large Animals Flashcards

1
Q

any building or place used for killing of animals where the flesh is intended for human consumption, typical situation and floor plan of a slaughterhouse is illustrated in

A

Slaughter house

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2
Q

compartment which is suitable for confining only one animal at a time while it is being stunned and which is so constructed as to confine, without discomfort, to prevent any substantial movement of the animal forward, backward or sideway

A

Stunning pen

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3
Q

renders an animal insensible before it is killed

A

Stunning

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4
Q

insertion of a rod or coiled wire through the hole in the skull of cattle made by the captive blot to destroy the brain and spinal cord to prevent reflex muscular action and possible injury
to operatives

A

Pithing

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5
Q

severance of the major blood vessels in the neck or immediately anterior to the heart by means of a knife and “stuck” shall be construed accordingly.

A

Sticking

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6
Q

remove as much blood from the carcass as possible before further handling

A

Bleeding

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7
Q

lowering of animal into steam to prepare skin for dehairing

A

Scalding

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8
Q

removal of the hair of the carcass

A

Dehairing

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9
Q

suspending the carcass for particular operation

A

Gambrelling

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10
Q

cleaning the carcass by burning the hair

A

Singeing

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11
Q

process of removing the internal organs in the abdominal and thoracic cavities

A

Eviceration

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12
Q

preparation of carcass after evisceration, ready for storage or sale

A

Dressing

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13
Q

dividing carcass into parts

A

Splitting

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14
Q

all parts including viscera of slaughtered cattle, sheep, goats or swine that may be used for human consumption

A

Carcass

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15
Q

edible part of the muscle of cattle, sheep, goats or swine

A

Meat

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16
Q

part of internal organs of a slaughtered animal

A

Offal

17
Q

meat requiring further examination as declared by a veterinary inspector after veterinary examination

A

Detained meat

18
Q

meat which is unfit for human consumption as declared by a veterinary inspector after veterinary examination

A

Condemned meat

19
Q

black or green offal

A

Gut and tripe

20
Q

The site shall be located far from any building used for human habitation, and from any factory, public road or public place (at least __ meters) and should be free from dust, odor, smoke, and other contaminants.

A

The site shall be located far from any building used for human habitation, and from any factory, public road or public place (at least 200 meters) and should be free from dust, odor, smoke, and other contaminants.

21
Q

If located near a river, stream, or lake, the slaughterhouse shall be at least __ meters away from the bank.

A

If located near a river, stream, or lake, the slaughterhouse shall be at least 10 meters away from the bank.

22
Q

All wall tops and ledges shall slope at __ degrees.

A

All wall tops and ledges shall slope at 45 degrees.

23
Q

Ceilings shall be at least __m from the floor.

A

Ceilings shall be at least 3 m from the floor.

24
Q

If windows are necessary, it shall be screened and shall be at least ___m above the floor.

A

If windows are necessary, it shall be screened and shall be at least 1.0 m above the floor.

25
Q

Window sills shall be sloped at __ degrees.

A

Window sills shall be sloped at 45 degrees.

26
Q

The area in front of the stunning pen shall be at least __ m in width to the opposing
wall or bleeding trough and be fitted with upright bars (__ mm in diameter) spaced at __ mm in intervals to a height of at least __ m

A

The area in front of the stunning pen shall be at least 3 m in width to the opposing
wall or bleeding trough and be fitted with upright bars (50 mm in diameter) spaced at 400 mm in intervals to a height of at least 1.2 m

27
Q

The minimum diameter of the blood drain shall be __mm and shall be sloped
not less than __ mm per meter to the discharge point.

A

The minimum diameter of the blood drain shall be 150 mm and shall be sloped
not less than 170 mm per meter to the discharge point.

28
Q

The bleeding trough for large animals shall be at least __ m wide and __ – __ m
for small animals and swine.

A

The bleeding trough for large animals shall be at least 1.5 m wide and 1.1 – 1.2 m
for small animals and swine.

29
Q

Boiler room:
A room shall be provided for supplying hot water with temperature of ___ degrees Celsius . It should be equipped with heating facilities.

A

A room shall be provided for supplying hot water with temperature of 80 degrees celsius. It should be equipped with heating facilities.

30
Q

Cutting and boning area:

It shall be equipped with refrigeration units capable of maintaining a temperature of __C or less.

A

Cutting and boning area:

It shall be equipped with refrigeration units capable of maintaining a temperature of 10C or less.

31
Q

Cold storage:
Refrigeration capacity shall be provided to maintain a temperature of __C or lower. In holding coolers, a temperature of __C or less shall be maintained.

A

Cold storage:
Refrigeration capacity shall be provided to maintain a temperature of 2C or lower. In holding coolers, a temperature of 4C or less shall be maintained.

32
Q

Offal shall be stored with an internal temperature of __C or less.

A

Offal shall be stored with an internal temperature of 1 degree C or less.

33
Q

Dry Storage Room:
Shelves shall be constructed approximately __mm from the wall and the bottom
shall be __ mm above the floor.

A

Shelves shall be constructed approximately 250 mm from the wall and the bottom
shall be 600 mm above the floor.

34
Q

Sanitation:

Sterilizers shall be connected to a hot water in adequate amount at temperature of not less than __C.

A

Sterilizers shall be connected to a hot water in adequate amount at temperature of not less than 80 degrees C.

PAES - Agricultural Structures (21 decks)

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