National Department of Agriculture

Directorate: Veterinary Services

Private Bag X138, Pretoria, 0001

Republic of South Africa

 

 

 

HYGIENE ASSESSMENT SYSTEM:

RED MEAT ABATTOIRS

 

 

 

 

ABATTOIR:…………………………………………

 

ASSESSMENT DATE:…………………………….

 

 

The NDA would like to thank the RMAA, SAMIC and Gauteng Province: Department of Veterinary Services and all other interested parties for their valuable contributions in compiling this document.

WEB

HYGIENE ASSESSMENT SYSTEM:

RED MEAT ABATTOIRS

 

Index

Abattoir information              ……………………………………………………    3

 

A. Ante-mortem                     ……………………………………………………    4

 

B. Slaughter and dressing:

1.         Slaughter process for cattle        ……………………………    5

2.                  Slaughter process for pigs          ……………………………    6         

3.         Slaughter Process for sheep      ……………………………    7

 

C. Meat inspection / Marking           ……………………………………………    8

Control list for Primary Meat Inspection      ……………………………    9

 

D. Chilling / Dispatch                        ……………………………………………    10

 

E. Offal Processing                           ……………………………………………    11

 

F. Sanitation                                      ……………………………………………    12

 

G. Personnel                                      ……………………………………………    12

 

H. General Conditions and Maintenance (Functionality of structure)……..        13

 

I.  Records                                          ……………………………………………    14       

 

Hygiene Assessment Score Explanation Sheet……………………………..     15

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ABATTOIR:______________________ ABATTOIR NO: ______ GRADE :______DATE: __________

 
DAILY THROUGHPUT:        C_______     P _______    S _______            Other_______

 

  INSPECTION COMPONENT

RANK

NAME

DESIGNATED

YES           NO

EMPLOYER

VETERINARIAN:

 

 

 

 

MEAT INSPECTORS:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEAT EXAMINERS:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEAT CLASSIFIER

 

 

 

 

 

  OWNER / MANAGER

NAME

CAPACITY

ADDRESS / PHONE /  FAX

 

 

 

 

  HYGIENE MANAGER

NAME

CAPACITY

ADDRESS / PHONE /  FAX

 

 

 

 

   HAS -  SCORE SHEET

CATEGORY

CATEGORY SCORE

WEIGHT

WEIGHTED SCORE

VERIFICATION BY PROVINCIAL INSPECTOR

A.    ANTE MORTEM

 

.05

 

B.    SLAUGHTERING AND DRESSING

 

.20

 

 

Date:…………………

 

 

Signature:……………………………..

 

 

C.    MEAT INSPECTION / MARKING

 

.20

 

D.    CHILLING / DISPATCH

 

.10

 

E.    OFFAL PROCESSING

 

.05

 

F.    SANITATION / PEST CONTROL

 

.10

 

G.    PERSONNEL

 

.10

 

H.    GENERAL CONDITIONS

 

.10

 

I.      RECORDS

 

.10

 

 

FINAL

SCORE

 

                 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EXCELLENT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GOOD

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FAIR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POOR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BAD

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CRITICAL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A

5

B

20

C

20

D

10

E

5

F

10

G

10

H

10

I

10

FINAL

SCORE

 


HYGIENE ASSESSMENT SYSTEM EVALUATION SHEET

(Circle one number only)

A.   ANTE-MORTEM                                                                                                                                          GOOD  FAIR POOR  BAD

1.  Control measures for transport  of animals

 

10

5

2

0

Low risk

·          Controlled entrance of trucks – Person responsible for receiving – trained and competent.

·          Warning letters to non-complying trucks as well as follow up system. Records available.

·          Facilities available for washing dirty trucks.

·          Compliance with Animal Welfare Code Of Conduct

High risk

·          Vehicles with loose items in the hold.

·          No separation of incompatible animals.

·          Overcrowding.

·          No or poorly constructed grids

 

 

 

 

 

 

 

2.  Humane handling           

 

20

10

5

0

·          Competent well trained staff. Training records available.

·          Adequate offloading ramps for various hights available.

·          Adequate and acceptable feed supply available.

·          Lairages equipped with notices specifying number and species permitted.

·          Shouting, hitting, wool pulling etc. Prodders used on pigs /inhumane marking of animals.

·          No feed available for cattle/sheep standing > 72 hours and calves + pigs  standing> 24 hours.

·          Incompatible animals in same pen.  Pens overstocked.

 

 

 

 

 

 

 

3.  Drinking water in lairages              

 

10

5

2

0

·          Adequate water supply to all lairages.

·          Clean drinking water available and accessible to all animals.

·          Reticulation system/ball valves etc. in working order.

·          No clean drinking water available or grossly contaminated with faeces etc.

·          Broken pipes/leaking drinking troughs.

 

 

 

 

 

 

 

4.  Ante-mortem inspection

 

20

10

5

0

·          System for veterinary certification of slaughter animals in place. Ante-mortem done on all animals by designated person and records kept. Training/competency records available.

·          Full communication with slaughter floor & inspectors.

·          Ante-mortem not done.  Animals slaughtered on arrival.

·          No tracebility possible.

 

 

 

 

 

 

                                                                                                                                                                                 

5.  System for emergency slaughter 

 

10

5

2

0

·          System to identify injured animals and immediate integration onto slaughter list . 

·          Emergency slaughter facility available. SOP for emergency slaughtering available.

·          Audits and records.

·          Injured animals in obvious pain not slaughtered immediately.                         

·          No system.

 

 

 

 

 

 

 

6.  System for isolation / last kill       

 

10

5

2

0

·          System to identify diseased/ contaminated animals and separate from other stock.

·          Arrangements for slaughtering last in the day.

·          SOP’s audited and in place

·          Diseased / contaminated animals slaughtered & mixed with healthy animals –no system for special arrangements for suspect animals.

 

 

 

 

 

 

 

7.  Cleanliness of animals   

 

15

7

3

0

·          Effective system to identify and clean excessively dirty animals, especially pigs and wet muddy sheep.

·          System for last kill.

·          SOP’s audited and in place.

·          No attempt made to clean excessively dirty animals prior to slaughter.  

·          No system /poor management

 

 

 

 

 

 

 

8.  Cleanliness of lairages/holding pens          

 

5

2

1

0

·          Effective system for cleaning lairages in place to assure that all animals are placed in clean pens.

·          Animals placed in dirty pens resulting in dirty, wet, contaminated animals awaiting slaughter.

·          No system /poor management

 

 

 

 

 

Category  A.  Ante-mortem score___________

 

B.    SLAUGHTERING AND DRESSING

           

1.   Slaughter Process for Cattle                                                                                     GOOD  FAIR POOR  BAD 

1. Stunning of cattle           

 

10

5

2

0

                          Low risk

·          Humane handling of animals.

·          Effective operational procedures, training records available.

·          Captive bolt well maintained.

                           High risk

·          Inhumane handling / hitting /shouting etc.

·          Animals slaughtered without stunning. Irresponsible use of rifles, pistols etc. No backup system for stunning.

 

 

 

 

 

 

 

2. Time period: stunning to bleeding               

 

5

2

1

0

·          Effective supervision for correct shackling and hoisting procedures.

·          Bleeding within 60 seconds

·          Training records available.

·          More than 60 sec.

·          No backup system.

·          Insufficient bleeding shackles.

·          No maintenance records of hoist.

 

 

 

 

 

 

 

3. Bleeding and sterilising of bleeding knife   

 

5

2

1

0

·          System to ensure knives are sharp. 

·          Two knife system in use.

·          Steriliser temperature records available.

·          Supervision to ensure correct incisions at all times.

·          Training records available.

·          Use of blunt knife.

·          Only one knife used.

·          Bleeding knife on floor, infrequent cleaning, wiping of knife on hide, cloth and seldom or never sterilised.  Scabbard used for clean and dirty knives.

·          Incorrect incision (only 1 vein and artery cut)

·          No training records

 

 

 

 

 

 

 

4. Time period: bleeding to dressing

 

5

2

1

0

·          Supervision to ensure correct bleeding procedures.

          Cattle minimum – 6 min. Calf  minimum – 5 min.

·          Heads and feet removed before bleeding is complete.

 

 

 

 

 

 

 

5.  Dressing process for cattle

 

50

25

10

0

·          Well trained personnel and supervision to ensure correct procedures and techniques are used.

·          All opening lines made from inside to outside.

·          Knives washed and sterilised after opening lines before flaying proceeds.

·          Job description and training records available.

·          Incidental contamination removed by trimming not by washing.

·          SOP’s for contamination and dropped carcasses.

·          Continuos cleaning process in place.

·          Sufficient equipment and proper supervision to ensure correct handling of meat and inedible/ condemned material.

·          Personnel not using correct procedures.

·          Opening lines from outside inward. Air knives used to make opening lines.

·          Knives not washed and sterilised after opening lines before flaying proceeds.

·          No job descriptions or training records. 

·          Inadequate equipment, techniques resulting in soiling with mud, faeces, hair, grease, bile, ingesta or milk. Cross contamination  with slaughter platforms, floor, hides etc.

·          Contamination washed off with water or hose.

·          No SOP’s for removing contamination or dropped carcasses

·          Illegally slaughtering more than one species at a time. Plucks, offal, trimmings and condemned material on floor.

 

 

 

 

 

 

 

6.  Finishing and washing of carcasses

 

10

5

2

0

·          Done after inspection.

·          Carcasses washed sufficiently to remove bone splinters on spinal column as well as blood on neck area and visceral pleura.  Minor contamination trimmed off.

·          Washing before meat inspection.

·          Excessive washing of carcasses in an attempt to wash off contamination.

·          Cloths  or brushes used.

 

 

 

 

 

 

 

7.  Sterilizers

 

15

7

3

0

·          All sterilisers in working areas are >82 oC with proper overflow to ensure clean water and are used according to correct procedures and frequency.

·          Temperature control and maintenance records available.

·          Majority of sterilisers are <82 o C, are dirty and used incorrectly.

·          No temperature records available.

 

 

 

 

 

 

 

Total for slaughtering of cattle_______

 

 

           

2.   Slaughter Process for Pigs                                                                                       GOOD  FAIR POOR  BAD 

1. Stunning of pigs             

 

10

5

2

0

                          Low risk

·          Humane handling of animals.

·          Effective operational procedures, training records available.

·          Well maintained electrical stunner.

·          Correct Voltage, Amperage and time used

                           High risk

·          Inhumane handling – hitting, shouting.

·          Pigs slaughtered without stunning.

·          Delayed slaughtering (partial recovery)

·          More than 1 pig stunned and hoisted onto bleeding rail at once.

·          Too many pigs in holding pen

·          Irresponsible use of rifles, pistols.

 

 

 

 

 

 

 

2. Time period: stunning to bleeding               

 

5

2

1

0

·          Effective supervision for correct procedures.

·          Training records available.

·          More than 60 sec.

·          No backup stunner system.

 

 

 

 

 

 

 

3. Bleeding and sterilising of bleeding knife   

 

5

2

1

0

·          System to ensure knives are sharp. 

·          Two knife system in use.

·          Proper sticking knife used.

·          Supervision to ensure correct incisions at all times.

·          Training records available.

·          Use of blunt knife.

·          Only one knife used.

·          Bleeding knife on floor, infrequent cleaning, knife wiped on skin, seldom or never sterilised.  Scabbard used for clean and dirty knives.

·          Veins and arteries inadequately cut resulting in extended bleeding time and insufficient bleeding.

·          Trachea cut ® aspiration of blood.

·          Over-sticking due to incorrect sticking methods.

·          No training records

 

 

 

 

 

 

 

4. Time period: bleeding to dressing

 

5

2

1

0

·          Supervision to ensure correct bleeding procedures.

·          Pigs minimum – 6 min.

·          Pigs put in scalding tank within 6 minutes of sticking..

 

 

 

 

 

 

 

5.  Dressing process for pigs

 

50

25

10

0

·          Well trained personnel and supervision to ensure correct procedures and techniques are used for scalding and dehairing.

·          Carcasses washed thoroughly before leaving “dirty” dehairing area.

·          No dehairing done in clean evisceration area or further. 

·          Incidental contamination on meat removed by trimming not by washing.

·          SOP’s for contamination and dropped carcasses.

·          Job description and training records available.

·          Continuos cleaning process in place.

·          Sufficient equipment and proper supervision to ensure correct handling of meat and inedible/ condemned material.

·          Personnel not using correct procedures – over-scalding, skin damage during dehairing, hair left on ears etc.

·          Carcasses are still dehaired in the clean eviscerating area and often not washed before evisceration.

·          Inadequate equipment, techniques resulting in soiling with faeces, bile, ingesta or milk. Cross contamination  with slaughter platforms, floor etc.

·          Contamination on meat washed off with water or hose.

·          No SOP’s for removing contamination or dropped carcasses

·          No job descriptions or training records.

·          Illegally slaughtering more than one species at a time. Plucks, offal, trimmings and condemned material on floor.

 

 

 

 

 

 

 

6.  Finishing and washing of carcasses

 

10

5

2

0

·          Done after inspection.

·          Carcasses washed sufficiently to remove blood on neck area and visceral pleura.  Minor contamination trimmed off.

·          Washing before meat inspection.

·          Excessive washing of carcasses in an attempt to wash off contamination.

·          Cloths  or brushes used.

 

 

 

 

 

 

 

7.  Sterilizers

 

15

7

3

0

·          All Sterilizers in working areas are >82 oC with proper overflow to ensure clean water and are used according to correct procedures and frequency.

·          Temperature control and maintenance records available.

·          Majority of Sterilizers are <82 o C, are dirty and used incorrectly.

·          No temperature records available.

 

 

 

 

 

 

Total for slaughtering of pigs_______  

3.   Slaughter Process for Sheep                                                                                    GOOD  FAIR POOR  BAD 

1. Stunning of sheep          

 

10

5

2

0

                          Low risk

·          Humane handling of animals.

·          Effective operational procedures, training records available.

·          Well maintained electrical stunner.

·          Correct Voltage, Amperage and time used

                           High risk

·          Inhumane handling – hitting, shouting, wool pulling.

·          Sheep slaughtered without stunning.

·          Delayed slaughtering (partial recovery)

·          More than 1 animal on bleeding chain.

·          Irresponsible use of rifles, pistols.

 

 

 

 

 

 

 

2. Time period: stunning to bleeding               

 

5

2

1

0

·          Effective supervision for correct procedures.

·          Training records available.

·          More than 60 sec.

·          No backup stunner system.

 

 

 

 

 

 

 

3. Bleeding and sterilising of bleeding knife   

 

5

2

1

0

·          System to ensure knives are sharp. 

·          Two knife system in use.

·          Supervision to ensure correct incisions at all times.

·          Training records available.

·          Use of blunt knife.

·          Only one knife used.

·          Bleeding knife on floor, infrequent cleaning, knife wiped on wool, seldom or never sterilised.  Scabbard used for clean and dirty knives.

·          Incorrect incision (only 1 vein and artery cut)

·          No training records

 

 

 

 

 

 

 

4. Time period: bleeding to dressing

 

5

2

1

0

·          Supervision to ensure correct bleeding procedures.

·          Sheep minimum – 5 min.

·          Heads and feet removed before bleeding is complete.

 

 

 

 

 

 

 

5.  Dressing process for sheep

 

50

25

10

0

·          Well trained personnel and supervision to ensure correct procedures and techniques are used.

·          All opening lines made from inside to outside.

·          Knives washed and sterilised after opening lines before flaying proceeds.

·          Job description and training records available.

·          Incidental contamination removed by trimming not by washing.

·          SOP’s for contamination and dropped carcasses.

·          Continuos cleaning process in place.

·          Sufficient equipment and proper supervision to ensure correct handling of meat and inedible/ condemned material.

·          Personnel not using correct procedures.

·          Opening lines from outside inward. Knives not washed and sterilised after opening lines before flaying proceeds.

·          No job descriptions or training records. 

·          Inadequate equipment, techniques resulting in soiling with mud, faeces, hair, grease, bile, ingesta or milk. Cross contamination  with slaughter platforms, floor, hides etc.

·          Contamination washed off with water or hose.

·          No SOP’s for removing contamination or dropped carcasses

·          Illegally slaughtering more than one species at a time. Plucks, offal, trimmings and condemned material on floor.

 

 

 

 

 

 

 

6.  Finishing and washing of carcasses

 

10

5

2

0

·          Done after inspection.

·          Carcasses washed sufficiently to remove blood on neck area and visceral pleura.  Minor contamination trimmed off.

·          Washing before meat inspection.

·          Excessive washing of carcasses in an attempt to wash off contamination.

·          Cloths  or brushes used.

 

 

 

 

 

 

 

7.  Sterilizers

 

15

7

3

0

·          All Sterilizers in working areas are >82 oC with proper overflow to ensure clean water and are used according to correct procedures and frequency.

·          Temperature control and maintenance records available.

·          Majority of Sterilizers are <82 o C, are dirty and used incorrectly.

·          No temperature records available.

 

 

 

 

 

                                                             

                                                                                    Total for slaughtering of sheep______

 

Total category B =(Total for cattle + pigs + sheep)  ÷  by number of species slaughtered  (one specie ÷ 1 ;  two species ÷ 2 ; three species ÷ 3)

                                                                                                          

  =                  ____  + ____   + ____   ÷  ______

 

  =                          Category B.  Slaughtering and dressing score ___________________

C.  MEAT INSPECTION / MARKING                                                                                                          GOOD  FAIR  POOR  BAD

1. Hygiene Control              

 

25

12

6

0

Low risk

·          Hygiene Management System (HMS) in place

·          HAS records up to date and available

·          Continued training to keep abreast of work related developments. Training records available.

High risk

·          HMS not in place

·          HAS not done, no records

·          No further training – stagnation

 

 

 

 

 

 

2. Correlation of carcasses and offal

 

10

5

2

0

·          System and equipment in place to correlate all carcasses and viscera during slaughter and also after slaughter for secondary meat inspection.

 

·          Unable to demonstrate correlation of offal with carcasses. Meat Inspector  cannot inspect all parts of carcass nor all components of offal (e.g. intestines not retained for inspection). Inspection occurs after slaughtering and offal not kept/not correlated.

 

 

 

 

 

 

3.  Personal hygiene of meat inspectors/examiners       

 

10

5

2

0

·          Personal hygiene conduct exemplary. 

 

·          Hands not washed regularly/after contamination.

·          Knives not washed and sterilised after contamination.

·          Steriliser not used regularly.

·          No further training undertaken.

 

 

 

 

 

 

4.  Primary meat inspection

 

*

 

 

 

·          All inspection items attended to as per control list.

·          Not all inspection items done.

 

 

 

 

                                                                                                                                *  Award points as per inspection checklist (25)

 

5.  Correct handling of detained and condemned material ( system )

10

5

2

0

·          SOP’s for handling diseased/suspect carcasses, viscera, portions and other inedible material in slaughter area to assure that healthy carcasses, meat is not contaminated.

·          Uteri only opened in condemned area by vet. if thought necessary and skins not harvested.

·          SOP’s/protocol for foetal blood collection strictly adhered to.

·          Enough properly constructed, lockable bins available and in use for all condemned material.

·          Detention/condemn areas used correctly for grade abattoir.

·          SOP’s for provisionally passed carcasses, organs in place

·          Diseased/suspect carcasses, viscera and meat allowed to make contact with healthy carcasses in the slaughter area.

·          Opening of uterus in slaughter hall/rough offal room and skins harvested there.

·          No SOP’/protocol for collection of foetal blood collection.

·          Inedible organs passed to rough offal room.

·          No or insufficient marked bins/containers available. Udders, condemned material on floor – no control/ security.

·          Detention, condemn areas not kept locked or not used at all.

·          No SOP’s for provisionally passed carcasses, organs

 

 

 

 

 

 

6.  Secondary meat inspection

 

5

2

1

0

·          Veterinarian is available and does inspection.

·          Laboratory services readily available and utilized when necessary.

·          Record system in use

·          No veterinarian involvement / not done

·          No laboratory facilities available nor accessible.

·          No record keeping system.

·          Steriliser in DFI not working/no temperature record.

 

 

 

 

 

 

7.  Measly carcass and offal control

 

5

2

1

0

·          Measle record system accurate and includes positive identification of carcasses and offal, dates, temperatures.

·          Carcasses are clearly marked with “M” rollermark. Offal clearly marked/tagged.

·          Chilling prior to freezing. 

·          “Measle protocol”  fully documented and audited.

·          No /poor control. No record system (measles register)

·          No identification

·          No correlation with rough offal.

·          Rough offal not treated or destroyed.

 

 

 

 

 

 

 

8.  Approved stamp

 

5

2

1

0

·          At all times under the inspector’s control, supervision.

·          Stamp placed clearly/legible on all four quarters of passed carcasses.

·          When not in use kept clean and secure.

·          No control / lay staff apply stamp without supervision.

·          Stamp not applied according to regulations. (e.g. hindquarters not marked)

·          Stamp seldom / never cleaned.

 

 

 

 

 

 

9.  Roller markings/ Classification stamps

 

5

2

1

0

·          At all times under the meat classifier’s control, supervision

·          Marks placed on both sides of all passed carcasses.

·          Kept clean and secure when not in use.

·          No control, lay staff apply without supervision, illegal use.

·          Marks not applied according to regulations.

·          Rollers and stamps seldom / never cleaned.

 

 

 

 

 

Category C. Meat Inspection/marking score____________________


CONTROL LIST FOR PRIMARY MEAT INSPECTION

CRITERIA FOR ROUTINE MEAT INSPECTION

 

Section A                                                                     Abattoir:……………………………Date:…………

Method of inspection:                                                                            

O          =          Observation                                           Inspector:……………………………………………  

P          =          Palpation                                              

I           =          Incision                                                 Controlling Officer:…………………………………  

                                                                                                                        COMMENTS:

 

HEAD:

CATTLE

PIGS

SHEEP

Tongue

 

P

 

O

 

 

O

 

 

Hard/soft palate

O

 

 

 

 

 

 

 

 

Skin/lips/gums

O

 

 

O

 

 

O

 

 

Eyes

O

 

 

O

 

 

O

 

 

Lnn. Mandibularis

 

 

I

 

 

I

 

 

 

Lnn. parotideus

 

 

I

 

 

I

 

 

 

Lnn. Retropharyngeus

 

 

I

 

 

 

 

 

 

Masseter muscle X 2

 

 

I

 

 

I

 

 

 

Pterigoideus muscle X1

 

 

I

 

 

I

 

 

 

 

 

 

 

 

 

 

 

 

 

THORACIC ORGANS:

 

 

 

 

 

 

 

 

 

Lungs

 

P

 

 

P

 

 

P

 

Basis of the Bronchi

 

 

I

 

 

I

 

 

I

Lnn. Bronchiales

 

 

I

 

 

I

O

 

 

Lnn. Mediastinales

 

 

I

 

 

 

O

 

 

Oesophagus & trachea

O

 

 

O

 

 

O

 

 

Pericardium

 

 

I

 

 

I

 

 

I

Heart

 

 

I

 

 

I

 

 

I

Visceral pleura

O

 

 

O

 

 

O

 

 

 

 

 

 

 

 

 

 

 

 

ABDOMINAL ORGANS:

 

 

 

 

 

 

 

 

 

Liver (Portal area)

 

P

I

 

P

I

 

P

I

Lnn. Hepaticus

 

 

I

 

 

I

O

 

 

Surface of stomach, intestines

O

 

 

O

 

 

O

 

 

Spleen

O

 

 

O

 

 

O

 

 

Omentum

O

 

 

O

 

 

O

 

 

Lnn. Lienales

O

 

 

O

 

 

O

 

 

Lnn. Mesenterici craniales

O

 

 

 

 

I

O

 

 

Visceral peritoneum

O

 

 

O

 

 

O

 

 

 

 

 

 

 

 

 

 

 

 

FORE-QUARTER:

 

 

 

 

 

 

 

 

 

Parietal Pleura

O

 

 

O

 

 

O

 

 

Diaphragm

 

 

I

 

 

I

O

 

 

Lnn. Cervicales superficiales

O

 

 

 

 

 

 

P

 

Triceps brachii

 

 

I

 

 

I

 

 

 

 

 

 

 

 

 

 

 

 

 

HIND-QUARTER:

 

 

 

 

 

 

 

 

 

Parietal peritonium

O

 

 

O

 

 

O

 

 

Lnn. Iliaci

O

 

 

O

 

 

O

 

 

Lnn inguinales superficiales

 

 

I

 

 

I

O

 

 

Kidneys & Lnn. renales

O

 

 

O

 

 

O

 

 

Lnn Subiliacus

 

 

I

 

 

I

 

P

 

Lnn. popliteus

 

 

 

 

 

 

 

P

 

(35)                    (31)                     (29)

Section B      With above inspection the following must be considered:

 

C

 

P

 

S

 

 

C

 

P

 

S

 

SCORE

 

 

 

 

State of nutrition

 

 

 

 

 

 

Parasitic infestation

 

 

 

 

 

 

CATTLE

(A+B) x  1.11

 

 

Colour

 

 

 

 

 

 

Injection marks

 

 

 

 

 

 

PIGS

(A+B) x  1.22

 

 

Odour

 

 

 

 

 

 

Bruising & Injuries

 

 

 

 

 

 

SHEEP

(A+B) x  1.28

 

 

Symmetry

 

 

 

 

 

 

 

 

 

 

 

 

 

Sub-total

 

 

Efficiency of bleeding

 

 

 

 

 

 

 

 

 

 

 

 

 

         One species:    ÷ by 1

         Two species:    ÷ by 2

         Three species: ÷ by 3

 

Contamination

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pathogenic conditions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(10)

 

 

 

 

 

 

TOTAL OUT  OF    50 ÷ 2  =

 

 

 

 

        

D.      CHILLING / DISPATCH

 

1. Chilling                                                                                                                      GOOD  FAIR  POOR  BAD

1.1  Spacing of carcasses  

 

10

5

2

0

Low risk

·          Carcasses spaced and positioned so that they do not touch to ensure airflow between all carcasses.

·          Chiller loaded to capacity stated on the door,  no congestion of products.

·          Carcasses pulled by hooks not pushed by bare hands.

·          “All in all out” chiller policy.

High risk

·          Inadequate spacing, carcasses touching, sides/carcasses touching floors/wall.

·          Capacity of chiller obviously exceeded.

·          Poor shunting methods.

·          All in all out policy not adhered.

 

 

 

 

 

 

 

 

1.2  Mixing of warm and cold carcasses           

 

10

5

2

0

·          Warm products are only loaded into chiller after outloading and cleaning.

·          Common practice especially if only 1 chiller available.

 

 

 

 

 

 

 

1.3  Unwarranted items       

 

5

2

1

0

·          No water or milk / containers with rough offal/ containers with processed meat/ polonies/ sausages etc. found in carcass chiller.

·          Present, especially rough offal, foodstuff, milk, fruit, vegetables etc.

 

 

 

 

 

 

 

 

1.4  Unacceptable cold storage practices        

 

10

5

2

0

·          No mixing of warm carcasses and cold meat.

·          Edible products in crates,  plastic bags not in direct contact with walls and floor –barrier crates or proper stands used.

·          No old or mouldy meat.

·          No open meat together with cartons and rough offal.

·          No bad smells

·          Chiller cleaned before reloading.

·          Mixing of warm and cold carcasses.

·          Edible products in crates,  plastic bags in direct contact with walls and floor – no barrier crates or stands used.

·          Mouldy blackened with age carcasses or part thereof especially less popular cuts in chiller.

·          Open meat together with cartons and rough offal.

·          Repulsive smells.

·          No or poor sanitising of chillers.

 

 

 

 

 

 

 

1.5  Sanitation of chillers   

 

10

5

2

0

·          All chillers cleaned and sanitized after each cycle of chilling and removal of all meat.

·          Chillers are not cleaned and sanitized while containing meat.

·          Sanitation SOP’s/records, chemical register available.

·          Chillers only partially outloaded and loaded.

·          Sanitizing takes place while meat hangs in chillers.

·          No SOP’s established and any available detergent is used.

 

 

 

 

 

 

 

1.6  Effective chilling           

 

10

5

2

0

·          Chilled meat <10 oC.  Temperature records available.

·          Thermo-control records available.

·          Maintenance records available.

·          SOP for chiller breakdown available.

·          All chilled meat >10 oC within 16 hours (overnight).

·          No thermo-records available.

·          No maintenance records.

·          No Sop for breakdowns available.

 

 

 

 

 

 

2. Dispatch

2.1  Control measures for meat vehicles          

 

10

5

2

0

·          Pre-loading inspection program in place.

·          Warning letters to non-complying trucks as well as follow up system.

·          Carcasses and meat loaded properly off the floor.

·          No pre-loading inspection done

·          No system in place to ensure only approved vehicles collect meat. – risk factors are dirty, not rain/dust proof, mixing dirty and clean products, spare wheels etc.

·          Carcasses touching floor, meat directly on floor.

 

 

 

 

 

 

 

2.2  Personal hygiene of workers in the outloading area

 

10

5

2

0

·          Additional protective clothing in good condition, provided and used on a daily basis and changed as necessary when contaminated.

·          Training records and personal hygiene records available.

·          Head + shoulder capes absent or in poor condition. Other protective clothing including freezer suites not in good condition or absent.

·          Protective clothing not changed when contaminated.

·          No records available.

 

 

 

 

 

 2.3  Sterilising saw and knives 

 

10

5

2

0

·          All equipment cleaned & sterilized during and after use. 

·          Equipment stored in approved place provided.

·          steriliser  temperature records available.

·          Quartering saw and knives not cleaned and sterilised regularly.  No steriliser.

·          Inadequate storage of above – lies on floor/platform etc.

·          No steriliser temperature control records

 

 

 

 

 

 

 

2.4  Handling of rollers and cradles

 

10

5

2

0

·          Effective system for handling and sanitizing rollers and cradles, containers, crates, barrier crates after use –cleaned and sterilized on a continuos basis.

·          Insufficient capacity/no facility for rollers and cradles.

·          Stacked on floor, not removed, not cleaned and sterilised on a continuous basis.

·          Rollers/cradles reused although obviously dirty.

 

 

 

 

 

 

 

2.5  Unauthorised persons in dispatch

 

5

2

1

0

·          Effective control over persons entering dispatch area.

·          No/poor control over public, drivers entering dispatch area without appropriate protective clothing  (includes security personnel)

 

 

 

 

 

Category  D.  Chilling / Dispatch score _________

 

 

 

E.   OFFAL PROCESSING                 

1.  Offal cleaning process   

 

50

25

10

0

Low risk

·          Rough offal is cleaned effectively under running cold water.

·          Facilities used to handle products away from the floor.

·          SOP’s for dropped offal in place.

·          First in first out system used to assure product flow.

·          System in use to handle full production effectively to prevent congestion (bottle neck situations).

·          Job descriptions and training records available.

High risk

·          Running cold water not used. Excessive ruminal contents remaining in paunch. Visceral surface grossly contaminated.

·          Paunches, intestines, edible fat,  exposed meat in case of skin-on heads  as well as red offal on floor.

·          No SOP for dropped products.

·          Some organs are processed later – causes buildups.

·          Frequent bottleneck situations resulting in build up and overflow.