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. […]
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. […]
USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (1)
Appendix A—Guidance on Establishment Facilities and Equipment
OVERVIEW
This Guidebook is intended for use by meat and poultry establishments in considering decisions about design and construction of their facilities, as well as the selection of equipment to be used in their operations. […]
Effects of slaughtering operations on carcass contamination in an Irish pork production plant
Background
Microbiological standards within pork slaughter processing plants in the European Union are currently governed by Commission Regulation (EC) 2073/2005, which describes detailed performance criteria at specific stages of the procedure (following carcass dressing and before chilling) for total viable counts (TVC), Enterobacteriaceae (EB) and Salmonella spp. In this study, 95 carcasses from an Irish pork slaughter plant were sampled by swabbing 100 cm2 of surface at three sites (belly, ham, jowl) to examine the effects of eight processing stages (stunning, bleeding, scalding, singeing, polishing, evisceration, final inspection and chilling) on contamination levels. […]
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