Sanitary facilities and management of pig slaughtering workshops
Sanitary management in the slaughterhouse 1 The slaughtering and processing workshop is only allowed to slaughter healthy pigs. It is not allowed to slaughter sick pigs arbitrarily. In case of special circumstances, it must be slaughtered in the slaughtering workshop. It must be approved by the competent department, but must be strictly disinfected afterwards. 2 The entrance and exit of the slaughtering workshop must be provided with a disinfection tank of the same width as the door. The disinfectant liquid in the pool should be replaced daily to maintain its proper disinfection effect, and the personnel entering and exiting through it. 3 All staff engaged in meat processing should conduct regular physical examinations every year and find that there are diseases such as tuberculosis and infectious hepatitis that are harmful to product hygiene, and should be immediately removed from work. 4 All the staff in the workshop must wear work clothes, caps and waterproof rubber shoes. They should be taken off the locker room immediately after work, and they are not allowed to wear work clothes to public places such as canteens and bathhouses. Staff should always take a bath to change clothes. , trimming nails, etc. 5 Do not smoke or spit when working. It is not allowed to place personal clothes and other supplies in the workshop. It is forbidden to wash clothes and eat in the workshop. 6 It is forbidden for idlers to enter the workshop. Foreign visitors should wear special clothes, caps and rubber shoes under the leadership of a special person. After washing hands and disinfecting, they can enter the workshop. During the visit, no access to products, utensils and waste is allowed without prior consent. 7 The blood of slaughtered pigs, except for collection and processing, is generally not allowed to be taken or contaminated by any means. If it is required to be processed and utilized by the factory, it should be placed in a special container and must not leak out. Sanitary facilities in the slaughterhouse 1 tool sterilizer The sterilizer made of stainless steel has two kinds of electric heating and steam. The water temperature in the sterilizer is heated to above 82 °C. The sterilizer of 1000 ml of hot water can sterilize 3 knives, and the larger sterilizer can be sterilized at the same time. 8 knives. Steam heated sterilizers are safer and more practical. The sterilizer should be placed near each process or between two processes. 2 wash basin It is made of porcelain, but it is also made of stainless steel. In order to reduce the chance of pollution of the opponent, a foot switch should be used, and the wash basin is placed beside the tool sterilizer. 3 signal device A telegraph signal device shall be provided at the head inspection station to immediately issue a signal to stop production when pig anthracnose is found, and at the same time, there are instructions to block the scene and stop the staff from moving freely to avoid expanding pollution. 4 sick pig tracks The sick pig track is a special track for transporting sick pigs, which is separated from the normal track of the health inspection process. Among them, there are sick pig tracks such as head test and mesenteric test, and they are concentrated in the sick pig treatment room for examination. 5 Synchronous viscera test disc It is a gastrointestinal plate made of stainless steel. It is designed for orbital speed. The plate has stainless steel hooks for heart, liver and lungs. The visceral check is performed while this is running synchronously. After the test, the plate automatically tilts over, the heart, liver and lungs are unhooked, and the empty plate automatically enters the sterilization box (hot water above 82 °C) to disinfect and continue to operate. 6 Disinfection of bridge chainsaw The bridge type electric saw is a continuous electric saw in the orbital operation. It has high speed, high efficiency and convenient use. However, the pollution caused by continuous use is also serious, thus affecting the sanitary quality of the meat. For this purpose, when using a bridge type saw, it must be equipped with a thermal disinfection device, ie a hot water jet sterilizer, for intermittent disinfection in production. 7 washing machine After the blood is blown from the production line, before the peeling into the pot, a pig washing device adapted to the production needs should be set to wash the dirt of the pig body. In addition, a special flushing facility is provided after the second half to cleanse the body cavity and neck blood. 8 The workshop is equipped with a watertight transport vehicle or a sliding cylinder for high-temperature processing and waste, so that it can handle diseases and waste at any time. 9 Slaughtering and processing places should have anti-fly, dust-proof equipment and cold-proof and protection facilities, and should be well ventilated and have sufficient light. Throwing Fire Extinguisher,Compact Fire Extinguisher,Portable Fire Extinguisher Ball,Fire Safety Equipment DONGGUAN TENYU TECH.INC , https://www.tenyutech.com