Slaughter Process Sanitation

ANSC 315

what regulates the slaughter of livestock in the US?

the USDA’s Animal and Plant Health Inspection Service (APHIS)

humane slaughter def

livestock must be rendered unconscious before being shackled, hoisted, or cut

what are signs that an animal is still conscious?

vocalization, the righting reflex, a contracted back, a stiff neck

ante-mortem inspection

livestock must be inspected before slaughter to ensure they are fit for human consumption. this inspection includes: visual exam and use of smell to detect abnormalities like a prolapsed rectum or infected eye

ritual slaughter

performed in accordance with the religious requirements of a faith; the animals throat is cut to sever the carotid arteries and cause brain anemia

custom slaughter

livestock owners can slaughter and process livestock for their own personal use without registration or approval from the APHIS

inspected slaughter

slaughter performed in accordance with under the regulations of the USDA and/or state agencies where it occurs

food dense plan

this plan helps identify areas for security improvement, such as access control, employee training, and storage security

how is the carcass cut?

into quarters, primals, subprimals, retail and ground products

quality control

when the meat is inspected to ensure it’s safe to eat

food defense

establishments can control the quality of incoming ingredients by specifying parameters like moisture, fat, and protein content

record keeping

establishments should have a documented recall plan and secure the facility to prevent unauthorized entry

meat hygiene

refers to a set of activities that require the implementation of specific standards, codes of practices and regulatory action by the competent authority to ensure “safety and suitability” of the meat the consumers eat

proper cleaning and sanitization practices are to be followed by plant personnel and should include disinfection of…

meat plant premises, equipments and storage area

failure in maintaining meat hygiene may pose serious ________ _________ ________ and therefore evaluation of meat for meat borne pathogens which can cause diseases of public health importance is very important

public health hazards

define sanitization

the prevention of microbial contamination during meat product manufacture and minimization of microbial growth in meat products by storing them at a low temperature

what are the two schemes adopted as control measures for sanitation at various levels of meat production?

• good hygiene practices (GHP)

• Hazard Analysis and Critical Control Point (HACCP) Scheme

what are good hygienic practices in meat processing?

• personnel hygiene

• hygiene during meat processing

• hygiene of meat processing premises (design and construction)

• equipment hygiene

HACCP is…

product and factory specific

HACCP schemes serve as additional __________ _________ in the interest of the consumer protection to prevent such problems from occurring

alarm systems

purpose of HACCP is to prevent, detect, control, and/or reduce to safe levels of __________ __________ _________ to consumers’ health

accidentally occurring hazards

cleaning

removal of visible, physical/chemical dirt and to some extent bacteria from the equipment surfaces, sometime from producrs itself and from the processing environment

sanitization

disinfection of the product or contact surfaces by all killing spoilage and pathogenic microorganisms in order to avoid all possible risks of microbial contamination

dry cleaning

physically removing scrap (coarse solid particles, with a dry brush or broom and shovel)

wet cleaning

is followed after removal of physical scrap. can be done manually or by using high pressure nozzles

disinfection techniques

elimination of microorganisms by using hot water and/or chemical disinfectants

several daily disinfections are necessary for…

hand tools, meat saws, and cutting boards

daily disinfection is useful for…

dismantled equipment such as parts of grinders, fillers, stuffers, etc.

disinfection once a week is recommended for…

floors and walls of processing and chilling rooms