20. Calves, Sheep, and Goats— Chart of Guidelines for Distances for Rails and Other Facilities
TABLE 4.—GUIDELINES FOR DISTANCES IN CALF, SHEEP, AND GOAT SLAUGHTERING ESTABLISHMENTS
| Item | Vertical distance | Horizontal distance |
|---|---|---|
| Bleeding rail for calves (distance from top of rail to point of application of shackle to shackled foot—2 feet 6 inches (.8 m)). | 11 feet (3.3 m) | |
| Bleeding rails if only sheep or goats are slaughtered | 9 feet–11 feet (2.7 m–3.4 m) | |
| Dressing rail (trolley length—1 foot (.3 m)) | 8 feet 6 inches (2.6 m) | |
| Cooler rails, calf carcasses (trolley length—1 foot (.3 m)). | 8 feet 6 inches (2.6 m) | |
| Cooler rails, sheep or goat carcasses (trolley length—1 foot (.3 m)). | 7 feet 6 inches–8 feet 6 inches (2.3 m–2.6 m). | |
| Moving equipment | ||
| Vertical of rail to edge of viscera inspection stand | 2 feet (.6 m) |
|
| Length of rail from point of evisceration to point where carcass inspection is completed | 6 feet (1.8 m) |
Hogs—Additional Facilities Guidelines
In addition to the general guidelines in sections 1 through 8, the following guidelines apply to those establishments that slaughter hogs. Consider these addition al guidelines when building or modifying an establishment that slaughters hogs.
21. Livestock Pens
- To prevent hogs from overheating, p en s for hogs should have either a roof for shelter or a shower system to keep the animals cool in weather with temperatures greater than 70 °F (21 °C).
22. Location of Certain Operations
- To prevent contamination , the following equipment and operations should be located in an area or areas separate from the carcass dressing area, except for the openings for access and passage of carcasses:
- Hoisting, sticking, and bleeding.
- Scalding vat.
- Dehairing machine located within a curbed area having non clogging drainage outlet.
- Gambrelling table.
- Singeing operations
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