17. Viscera Trucks

In establishments with a limited rate of slaughter, viscera are usually placed in a specially designed hand truck for inspection. Consider the following guidelines for use of viscera trucks:

  • For ease of cleaning, viscera trucks should be constructed of stainless or galvanized steel.
  • Viscera trucks should have an inspection pan and a lower viscera compartment.
  • When viscera trucks are used, a separately drained area should be available for washing and sterilizing such equipment.
  • To prevent contamination of products, the washing facilities should be located at or near the point where condemned products are discharged from the trucks. When placed where splash might contaminate edible products, the truck washing area should have walls high enough to contain any splash.

18. Moving-Top Inspection Tables

In some establishments, viscera are placed on a moving-top table for inspection. These tables have special considerations as follows:

  • The table should be of a length that provides for evisceration, inspection, and viscera removal.
  • A continuous cleaning and sanitizing system should be available for the table.
  • To prevent contamination of products and the surrounding area, the viscera inspection table should have a drain under the table to prevent water from draining across the floor to other areas of the room.
  • To prevent contamination of carcasses, the foot platform, handwash sinks, hand tool disinfection unit (sterilizer), boot washing cabinet, and boot storage locker should be located alongside the loading end of the table.

19. USDA Post-mortem Inspection Station and Retain Rail

Special facilities are needed for USDA post-mortem inspection for cattle. Consider the following provisions that must be met when designing these stations:

  • An inspection station consisting of 5 feet (1.5 m) of unobstructed line space for each head or carcass inspector.
  • When viscera tables are used, there must be 8 feet (2.5 m) for each viscera inspector on the inspector’s side of the table needs to be provided.
  • A minimum of 50 foot candles of shadow -free lighting at the inspection surfaces of the head, viscera, and carcass.
  • A handwash sink (other than one which is hand operated), furnished with soap, towels, and hot and cold water, and located adjacent to the inspector’s work area.
  • For each head and viscera inspector on cattle slaughter lines a sterilizer located adjacent to the inspector’s work area.
  • For mechanized operations, a line control switch adjacent to each inspection station.
  • Facilities to position tally sheets or other recording devices, such as digital counters and facilities to contain USDA condemned brands.
  • Rail(s) for holding retained carcasses for final disposition along with platforms and handwash sinks. To prevent possible cross contamination, the retain rail must be long enough to prevent carcasses from touching.
    Pages: 1 2 3 4 5 6 7 8 9