Agriculture Reference
In-Depth Information
18
An adequate supply of
hot potable water
.
19
A
wastewater disposal system
which meets hygiene
requirements.
20
In the workrooms, adequate
equipment for cleansing
and disinfecting hands and tools
and as near as pos-
sible to the workstations. However, in rooms in
which meat is cut, centralised sterilisation of knives
may be used. This has the benefit of reducing steam,
and potentially condensation, in the workroom. Taps
must not be hand operable; there must be hot water
for hand wash mixed to 45°C, disinfecting non-
scented soap and hand towels which can be used
only once.
21
Equipment for dressing to be carried out as far as
possible on the suspended carcase. Where flaying is
carried out on metal cradles, these must be of non-
corrodible materials and high enough for the carcase
not to touch the floor.
22
An overhead system of rails for the further handling
of the meat.
23
Appropriate
protection against pests
.
24
Instruments and working equipment of non-corrodible
and easily cleaned material.
25
A special section for
manure
, adjacent to the lairage
and livestock lorry wash.
26
A place and adequate equipment for cleansing and
disinfecting vehicles.
5
Separate rooms for the storage of fat and hides, pig
bristles, horns and hooves which are not removed on
the day of slaughter.
6
A separate room for preparing and cleaning offal,
including a separate place for storing heads if these
operations are carried out but do not take place on
the slaughter line.
7
Lockable premises reserved, respectively, for the
accommodation of sick or suspect animals, the
slaughter of such animals, the storage of detained
meat and the storage of seized meat.
8
Sufficiently large chilling or refrigerating rooms.
9
An adequately equipped, lockable facility for the
exclusive use of the staff carrying at the official
controls. In addition, a room suitably equipped for
the preparation and packaging of samples for residue
and disease surveillance.
10
Changing rooms, washbasins, showers and flush
lavatories that do not open directly onto the work-
rooms. The washbasins must be near the lavatories
and must have hot and cold running water, materials
for cleansing and disinfecting the hands and hand
towels which can be used only once. There should be
a receptacle for used towels.
11
Facilities enabling the required veterinary inspections
to be carried out efficiently at any time.
12
Means of controlling access to and exit from the plant.
13
An adequate separation between the clean and the
contaminated parts of the building.
14
In rooms where work on meat is undertaken:
waterproof
flooring
which is easy to clean and disin-
fect, rat-proof and slightly sloping and which has a
suitable
drainage
system for draining liquids to
drains fitted with traps and gratings and smooth
walls with light-coloured, washable coating or paint
up to a height of at least 3 m with coved angles and
corners with a radius of at least 75 mm.
15
Adequate
ventilation
and
steam extraction
in rooms
where work on meat is undertaken sufficient to
eliminate condensation on overhead structures.
16
In the same rooms, adequate natural or artificial
lighting
which does not distort colours or cause
shadows, for example, 540 lux for post-mortem
inspection with 220 lux elsewhere.
17
An adequate supply, under pressure, of
potable water
on ly.
Non-potable water
may be used in exceptional
cases for steam production, provided that the pipes
installed for the purpose do not permit this water to
be used for other purposes; in addition, non-potable
water may be allowed in exceptional cases for cool-
ing refrigeration equipment, but these pipes must
be painted red and must not pass through rooms
containing exposed meat.
Energy
Careful consideration should be given to efficient use of
energy by the establishment both for obvious financial
reasons and the equally important environmental ones.
As examples, consideration should be given to efficient
water heating systems, efficient operation of refrigera-
tion units with heat recovery systems, automatic closing
of chill doors, efficient scalding and singeing systems for
pig slaughter (Table 3.1).
Water
Mains water supply usually provides an ample supply of
potable water in the United Kingdom and most parts of
the world. Within the EU, the standard for potable water
used for food processing is described within Directive
98/83/EEC. Water must be distributed to all parts of the
Table 3.1
Energy benchmarks: Environment Agency, The Red
Meat Processing (Cattle, Sheep and Pigs) Sector
Heat and electricity (kWh/animal)
90 kg pig
30-125
250 kg cattle
70-300
