Design

/Tag:Design

Designing Key Point of Steam Scalding Tunnel

Currently lots of slaughtering houses are still using the scalding tank for pigs, this scalding method have stable temperature, therefore the performance is good, howwever it’s also bring lots of disadvantage, higher carcoss temperature raising result higher PSE meat generated, and also bring cross contamination, scalding water in the lungs and chest cavity. the steam scalding tunnel is combined with seperated modules, which can let the temperature real, seperate control, and more accurate. in the same time , it can avoid the cross contamination and over scalding. […]

By |July 15th, 2014|Meat Articles|6 Comments

USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (10)

Chapter 10 POULTRY SLAUGHTER ESTABLISHMENTS
Although the flesh of healthy living poultry is practically sterile, when the bird is killed many factors can contribute to contamination of the carcass including improperly designed and constructed slaughter facilities. […]

By |February 12th, 2014|Meat Articles|2 Comments

USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (8)

Chapter 8 ESTABLISHMENT SEWAGE TREATMENT
The design and construction of sewage treatment facilities must comply with local code requirements. […]

By |February 11th, 2014|Meat Articles|Comments Off on USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (8)

USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (7)

Chapter 7 GENERAL PLUMBING FACILITIES
One of the most important factors to consider in the design and modification of establishments is the plumbing system. […]

By |February 11th, 2014|Meat Articles|2 Comments

USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (6)

Chapter 6 WATER SUPPLY
The water supply should be ample, clean, and potable with adequate pressure and facilities for its distribution in the establishment and its protection against contamination and pollution. […]

By |February 11th, 2014|Meat Articles|4 Comments

USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (5)

Chapter 5 LIGHTING, VENTILATION, REFRIGERATION, AND EQUIPMENT
Controlling the manufacturing environment is important in maintaining a sanitary environment in meat and poultry operations. […]

By |February 11th, 2014|Meat Articles|5 Comments

USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (3)

Chapter 3 WELFARE FACILITIES FOR ESTABLISHMENT EMPLOYEES
One source of potential contamination of product is cross contamination from employee welfare facilities. […]

By |February 11th, 2014|Meat Articles|Comments Off on USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (3)

USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (2)

Chapter 2 LAYOUT
One of the most important decisions you make in building or modifying an establishment is how you plan the layout of your building, including the placement of rooms and equipment, product flow and people traffic patterns. Not only does a poorly designed establishment affect your productivity, but it may result in congested operations that can lead to unsanitary conditions. […]

By |February 10th, 2014|Meat Articles|Comments Off on USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (2)