Môi giới chuyên nghiệp
Đăng xuất
This standard applies to big - scale livestock and poultry abattoirs, which may process 20 pigs or 10 cattle heads or 100 poultry heads per shift.
1. General hygienic requirements
Location of an abattoir shall observe the following requirements:
- Water must be sufficient in quantity and quality and there is an area for water storage and a wastewater system.
- The abattoir must not be built in heavily polluted or low-lying areas.
...
...
...
1.2. Hygienic conditions outside abattoir
1.2.1. An abattoir must be surrounded by a fence which is at least 2m high, is equipped with an entrance gate (that can be tightly closed) and has a foundation of at least 50cm deep.
1.2.2. From the fence to the slaughter area, there must be a perimeter within which trash, feces, etc. are not allowed to be dumped. The perimeter must be regularly cleaned to get rid of insects and rodents. Depending on the scale of the abattoir, the perimeter is 20 to 50 m wide.
1.2.3. In the non-building area of the abattoir, a surface should be created in such a way to facilitate drainage in the event of rain. It is advisable to plant trees or grass on the surface or pave it with building materials.
1.2.4. Pathway in the slaughter area must be covered with cement concrete or asphalt concrete.
1.2.5. The entrance gate must have a disinfection pit with a minimum length equal to the circumference of the largest wheel on the truck.
1.2.6. Cargo and animal loading ramps must be non-slippery, have a certain slope and ease the drainage during the cleaning process.
1.2.7. Depending on the scale of the abattoir, the slaughter area may be separated from the lairage.
1.3. If the abattoir has both slaughter area and lairage, then:
...
...
...
- Locate the area for storage of waste and trash in the lairage.
1.4. Disinfectants, cleaning agents, rat baits, etc. must be stored in accordance with regulations on storage of noxious substances and kept in a separate area away from the production area and warehouse.
1.5. The abattoir must have an area for cleaning and disinfecting vehicles used to transport livestock and poultry as well as foods.
- If it has both slaughter area and lairage, the area for cleaning and disinfecting transport vehicles must be situated in the lairage.
- If it does not have a lairage, the area for cleaning and disinfecting transport vehicles must be situated in an appropriate place.
The cleaning and disinfection of transport vehicles must adhere to applicable regulations.
1.6. During the construction, pay attention to the wind direction so that the lairage and isolation area is upwind of the abattoir.
2. Requirements for factories and production areas.
2.1. Cleaning factories and production areas.
...
...
...
2.1.2. Doors of the abattoir must be appropriately located to permit natural lighting and reduce dust emissions.
2.1.3. Production rooms must be dry and clean, permit easy disinfection and be airy to prevent rodent and insect infestations.
2.1.4. The size of factory and equipment (dehairing machines, etc.) must conform to hygienic requirements and meet the requirements for separation of dirty and clean procedures.
2.1.5. The floor plan in a production area must be designed in such a manner as to be solid, non-slippery and easy to drain, prevent water condense and ease detoxification.
2.1.6. Walls must be covered with white cement, ceramic tiles, stone tiles, etc. at a height of 2m for easy cleaning and disinfection. Upper sections of the walls should be whitewashed to make it easier to detect dirt.
2.1.7. The water drainage system shall comply with point 12 section 4.1 of TCVN 5168-90 (CACRCP 11-1976).
2.1.8. There must be a sedimentation tank with a volume twice the maximum amount of water used in a day of production by the abattoir and water in such tank must be disinfected before flowing out from the abattoir. The sedimentation tank must be designed in such a manner as to facilitate effective disinfection.
2.1.9. There is a lighting system providing sufficient lighting to detect pathological changes on the carcasses and offals of livestock and poultry during the slaughter process.
All light bulbs should be covered with unbreakable material to prevent broken pieces from falling into the product.
...
...
...
2.1.11. Doors must be fitted with fly-proof netted screens.
2.1.12. Windows must be located 1/3 of the upper wall (from the ceiling), fitted with glass or fly-proof netted screens. The number of windows must be sufficient enough to provide lighting and ventilation necessary for production.
2.1.13. There must be a system to provide water for washing to workers during their work shift.
2.1.14. Workers must be provided with sufficient drinking water and personal protective equipment.
2.1.15. In an abattoir, adequate buildings should be in place to serve stages of production.
2.1.15.1. Lairage: depending on the scale of the abattoir, in the lairage, holding pens may be constructed in such a manner as to hold a number of cattle and poultry heads 3 times the number of cattle and poultry heads to be slaughtered in a day.
2.1.15.2. Area for cattle shower before bleeding.
2.1.15.3. Stunning and bleeding area.
- Electric or mechanical stunning may be applied.
...
...
...
- Slaughter operations may be performed with the carcass in a hanging position or on a slaughter table which must be at least 80cm above the ground and made of a material that permits easy disinfection and cleaning, and meets hygienic requirements.
- For cattle, skinning operations may be performed by hanging method or on a platform (built of cement at 15-20cm higher than the floor).
2.1.15.5. Slaughter inspection area
- For a low throughput abattoir, carcasses and offals may be inspected at the same time.
- For a high throughput abattoir, if carcasses and offals are not kept in the same place, they must be numbered.
2.1.15.6. Stomach and intestine handling area.
2.1.15.7. Meat cooling area: It must be airy and free of flies.
2.1.15.8. Area for storage of feces and intestine waste: It must conform to hygienic conditions and not affect the environment.
2.1.15.9. Separate area for storage of livestock intestines and horns and poultry entrails.
...
...
...
2.1.15.11. Separate treatment area (for treatment of animals having diseases or dying during the transportation and treatment of carcasses and offals removed during the slaughter inspection).
2.1.15.12. Offices for slaughter inspectors. Depending on its scale, the abattoir may have a room for product quality inspection.
2.2. Hygienic requirements for slaughter area.
2.2.1. Cleaning, washing, disinfection.
2.2.1.1. An abattoir must be cleaned at least twice a year. If the abattoir operates seasonally or pauses its operation, it must be cleaned before slaughter.
2.2.1.2. The production area must be cleaned after a shift (or also during the shift if necessary). The cleaning during a shift must not affect foods in the production area.
2.2.1.3. Only chemicals prescribed under applicable documents are used for cleaning and disinfection in the abattoir.
2.2.3. The cleaning after a shift must be always inspected to ensure that cleaned tools do not become contaminated again. Before a shift, inspect the maintenance of hygiene at the factory and the state of machinery and equipment.
The slaughter operations shall be only performed using equipment and tools that have met hygienic requirements. If the cleaning is unsatisfactory, it must be done again.
...
...
...
2.2.5. Sanitation workers must not participate in the slaughter process.
2.2.6. The cleaning and disinfection must be performed by workers trained in disinfection.
2.2.7. If a cattle disease occurs or is detected during the slaughter process, the veterinary quarantine authority will decide the method of detoxification and disinfection.
2.2.8. Disinfected tools must be placed in separate areas.
2.3. Prevention of harmful animals (rats) and insects.
2.3.1. Prevent rodents (mainly rats) and insects from entering the factory to build nests or dig burrows, and prevent birds from building nests in the factory.
2.3.2. Place rat baits and kill insects at least twice a year. The drugs used and their use must adhere to applicable regulations in such a manner as to ensure absolute safety and not to affect the quality of meat and human health in the production area.
2.3.3. After placing baits and killing insects, collect carcasses of rats and insects, and remaining food on rat bats and clean the abattoir to resume its operation.
3. Hygienic requirements for raw materials and equipment
...
...
...
3.1.1. If the abattoir equips a pig dehairing machine, electric cattle stunning system or poultry defeathering machine, it must be arranged on the slaughter line in such a manner as to permit easy detoxification.
3.1.2. Only machines and hand-held tools that do not contain substances that change color or taste and do not affect quality of products and workers' health are permitted to be used.
3.1.3. Tools in contact with meat must have a surface which should be smooth, free of grooves or cracks, easy to be washed and disinfected and made of stainless steel or hard plastic.
3.1.4. The surface of a table in contact with meat offals should be free of cracks, corrosion-resistant and made of metal or hard plastic.
3.2. Sources of water.
3.2.1. Sources of water shall comply with 4.5.6 of TCVN 5168-90 (CACRCP 11-1976).
3.2.2. Only potable water is permitted to be used for production, cleaning and shower in the abattoir.
3.3. Treatment of dirty water.
3.3.1. Dirty water produced during the slaughter process and water from workers' showers must be conveyed to a tank and poured into the general drainage system after going through a disinfection process.
...
...
...
4. Hygienic requirements for public areas.
4.1. The abattoir must ensure sufficient quantity and quality of rest rooms, wash basins, bathrooms and toilets to suit the number of workers. A high throughput abattoir should have a medical room or waiting room.
4.2. Changing and bathing rooms should have a temperature of 22oC or higher.
4.3. Changing rooms, bathing rooms and toilet shall be provided with adequate lighting and ventilation.
4.4. The toilet which is built near the production area should be equipped with a revolving door, hanger and hand wash basin with a faucet preferably controlled by foot or automatically.
The wash faucet should be 1m or more above the ground, preferably foot controlled and hands-free.
5. Hygienic requirements for personnel.
5.1. Workers and officials working in an abattoir must undergo periodic health check-ups. During his/her work at the abattoir, each person must have a medical record.
5.2. Any person contracting an infectious disease in relation to the respiratory tract or gastrointestinal tract, another infectious disease or external disease (scabies, fungus, etc.) is not allowed to work in the abattoir. A person who is working and contracts a disease is entitled to take leave until he/she completely gets recovered; confirmation of the recovery provided by the treating doctor is required.
...
...
...
5.4. Before the production, all workers must take a shower, and have neat hair and trimmed nails. Nail polishing will be prohibited. Personal bags are not allowed in the production area. All personal items must be left in the changing room.
5.5. The location where the feet of persons involved in the production are disinfected shall be such that protective shoes are disinfected before entering the workplace. Eating, drinking, smoking or spitting is prohibited in the production area.
