Hygienic requirements of cattle slaughterhouse address selection.
The location of the cattle slaughterhouse should be reasonably arranged in accordance with the principles of facilitating production and convenient transportation.
- Convenient transportation, close to railway or highway.
- The water source is sufficient and meets the drinking water standard.
- Away from residential hospital, school water source more than 500 meters.
- It is located in the downstream and downwind of residential area to avoid air pollution, water flow, river and environment.
Hygienic requirements for the layout of cattle slaughterhouse.
The layout of slaughtering and processing places should conform to the principles of scientific management, convenient production and sanitation.The pavement of the plant area should be filled with cement to avoid dust and facilitate disinfection.A two meter high fence should be built around the plant to prevent other animals from entering.To do a good job in greening, in order to regulate the air to prevent wind and sand.At the same time, according to the scale of the map and production needs,set up corresponding waiting circle, isolation ring, Harmless treatment room, sewage treatment facilities, etc.
According to the requirements of animal epidemic prevention, the cattle slaughterhouse workshops and facilities are divided into five relatively independent units.
1. Pre slaughter feeding management area.The area should be set up to be slaughtered circle and inspection and quarantine room.
Feeding farm before slaughter. Pre-slaughter farms, also known as stockyards or livestock warehouses, are places where slaughter animals are accepted, quarantined, classified and slaughtered. In order to prevent the spread and infection of the disease, the pre-slaughter breeding farm is at least 300 meters away from the production area. The capacity for storing livestock should generally exceed 3 times the daily slaughter.
Disinfection tanks should be set at the entrance of the field, and there should be quarantine fences (or circles) in the field, and group fences and lanes for ante-mortem quarantine and temperature measurement should be set up near the unloading platform and floor scale. These facilities and the ground should be covered with impermeable materials. And maintain a proper slope for drainage and disinfection. The ground is not easy to be smooth, so as to prevent livestock from slipping and falling.
Sick Animal Observation and Isolation Room: Set next to the quarantine fence. Healthy livestock breeding circle: It is the main body of the pre-slaughter breeding farm, which must be in a small and separate form to prevent the spread of diseases. The house should have enough light, good ventilation and a complete water supply system. The area required for each livestock: 1.5-3 square meters for cattle, 0.5-0.7 square meters for sheep, and 0.6-0.9 square meters for pigs. There should also be enough feeding troughs and drinking troughs in the circle, and a drainage ditch with round bottom. Feces should be removed every day and regularly disinfected.
pre-slaughtered circle. The size of the circle to be slaughtered is based on the number of livestock slaughtered and processed. The connection with other workshops should be easy to open and close, the road surface should not seep water, the two side walls should be smooth, and drinking water equipment should be provided. Cut a certain area for slaughter and shower. In a large-scale multi-storey slaughter and processing plant, in order to facilitate the slaughtering of animals to go upstairs by themselves, low and non-slip gentle slope stairs are used to connect the floors.
2.Slaughtering production and processing area.Slaughtering and processing workshop, visceral finishing workshop, meat processing workshop.
The sanitary conditions of the slaughter and processing workshop will ultimately affect the quality of meat and its products. In large-scale multi-storey meat processing plants, the slaughtering and processing workshops are usually located on the upper level (and sometimes on the lower level). The slaughter animals are usually bled, depilated, quarantined after slaughter, and disintegrated. Generally, cattle slaughterhouses are bungalows. Regardless of whether it is a building or a bungalow, two opposite doors should be set up for raw materials and products, respectively, to avoid raw materials from contaminating products.
In housing construction, the intersection of the workshop wall and the ground is a circle. On the surface of the wall within 2 meters from the ground, pave polished cement or pave the tile wall skirt to facilitate washing and disinfection. The ground can be made of cement pattern bricks or non-slip floor bricks, and form a 1.5 degree inclination to prevent falling and facilitate the discharge of sewage. The window sill should have a large inclination to make it impossible to place items. The ratio of windows to floor area is 1:4—1:6 to ensure reasonable and sufficient light in the workshop. The height of the ceiling (ceiling) shall not be less than 6 meters at the vertical bleeding point, and the other parts shall not be less than 4.5 meters. The lighting in the workshop should be natural light, but direct sunlight should be avoided, and the light should be natural and soft. Too strong or too weak will cause strain on the eyesight of the staff. When artificial lighting is required, fluorescent lamps should be chosen, colored lamps and high-pressure mercury lamps should not be used, because it is difficult to distinguish the color of meat under these lights, which hinders the judgment of pathological changes.
The conveying device of the slaughter and processing workshop generally uses overhead tracks. In order to avoid contamination of the ground and facilitate cleaning, a smooth metal groove or cement chute should be provided under the overhead track. For sick carcasses found during the inspection, a preliminary track connected to the overhead track should be set up to ensure isolation of the sick and healthy carcasses.
Beside the track, a synchronous conveyor should be installed, or a suspended conveyor plate, or a conveyor plate should be installed on the conveyor belt to hold the internal organs and heads, and run synchronously with the carcass so that the quarantine personnel can carry out synchronous inspection. The speed of the track should be able to work in an orderly manner in each post, and the quarantine personnel should have time to inspect and avoid omissions. If the slaughter volume is too large, the establishment of a second or more track should be considered.
The slaughter and processing workshop can communicate with other workshops, depending on the actual situation, using overhead tracks and conveyor belts. Metal sliding cylinders are often used between the upper and lower floors of large-scale multi-layer meat processing plants. It should be noted that different products have different tracks.
There must be cold and hot water faucets in the workshop to disinfect and clean the equipment and remove oil stains. According to the amount of water used, a smooth and complete sewer system shall be constructed to remove the wastewater in the slaughterhouse in time. The workshop floor slopes (15 degrees) to contain the ditch (pit), and the ditch is covered with water-filtering iron grate to block dirt and pieces of meat. At the outlet of the drainage pipe of the workshop, a fat removal device should be installed to minimize the organic content of the discharged sewage.
3.Isolation area for sick animals.The area should be equipped with isolation rooms,harmless treatment rooms,Emergency slaughter room etc.
The quarantine ring is for the adoption of diseased animals removed in the pre-slaughter quarantine, and its holding capacity should not be less than 1% of the amount to be slaughtered (stock capacity). The requirements for animal epidemic prevention conditions for its construction and use are relatively strict.
First of all, strict isolation: keep limited contact with the emergency slaughter workshop, wall should be built around, and the utensils and personnel should not be freely communicated with the outside world. Utensils, feeding troughs, tools for transporting feces, etc. must be dedicated for special purpose. Sick animals are specially raised.
Secondly, it is convenient to clean and disinfect. The isolation ring should have impervious ground and walls, and the wall corners and column corners should be curved. There is a special excrement treatment tank, and the excrement and urine must be disinfected before being transported out of the circle or into the drain.
Sterilization tanks should be set up at the entrances and exits, and there should be vehicles for transporting corpses to facilitate disinfection.
Emergency room. The emergency slaughter room is a place for slaughtering sick animals. The emergency slaughter room and the isolation ring are the main parts of the sick animal isolation area. The emergency slaughter room should be suitable for the emergency slaughter of various livestock and be easy to clean and disinfect. There should be impervious floors and walls, and the corners of the walls and column angles are curved. Sterilization tanks should be set up at the entrances and exits, and there should be vehicles for transporting corpses to facilitate disinfection. There are special manure treatment tanks and sewage tanks, and the sewage is strictly disinfected before being discharged into the public sewer.
harmless treatment facilities. Destruction facilities: wet process-humidification machine; incineration-incinerator. Chemical system facilities: Dryer, this method can be replaced by wet chemical system. High-temperature treatment facilities: pressure cookers can be used. When the conditions are not available, when heating with a direct fire source, the fuel filling place should be isolated from the pan to avoid pollution.
4.Living quarters.Dormitory,Canteen,office.
5.Power zone.Boiler room ,heating and cooling facilities.
There should be clear zoning signs between the above areas, especially the ante-mortem breeding management area, production area and isolation area, which should be separated by fences, connected by special channels, and strict disinfection measures should be taken. The living area and production area should be kept a considerable distance. Food production workshops such as meat products should be far away from the breeding area. Live pigs, fresh meat, and their processed products should be separated from the route of entry and exit. This can be achieved under the premise of facilitating production: diseased and healthy slaughtered animals are separated and slaughtered, raw materials and products are separated, and no cross-contamination occurs in the production process.