23. Rail Arrangements for Hogs

The following chart gives guidance for recommended distances for rails and other facilities for hog slaughter operations.
TABLE 5.—GUIDELINES FOR DISTANCES IN HOG SLAUGHTERING ESTABLISHMENTS

ItemVertical distance
Bleeding rail to sticker’s platform
10 feet 6 inches
(3.2 m)
Extension of bleeding rail to top of scalding vat9 feet
(2.7 m)
Dressing rails *11 feet
(3.3m)
Gambrels (suspending carcasses to floor (1 foot (.3 m)).10 feet
(3 m)
Distances from rail to bottom of inspection pans and various foot platforms
Rails in coolers for hog carcasses with heads removed (1 foot (.3 m)).9 feet
(2.7 m)
Rails to coolers for carcasses with heads attached (1 foot (3 m)).10 feet
(3 m)
Vertical of dressing rail to various foot platforms and widths of platforms.

* Heads dropped but still attached
Note.—When rails are involved in vertical distance measurements, the distance is measured from the top of the rail to the highest part of the floor

 

24. Scalding

To avoid contamination of the carcass, a scalding tank is used to remove hair and other contaminants. Consider the following when installing a scalding tank:

    • A mechanical exhaust fan above the scalding tank will disperse steam .

25. Shaving, Singeing, and Carcass Washing

    • A shaving rail (throw -out rail) should be provided prior to the head dropping operation, so that unclean hogs can be removed from the dressing line for cleaning.
    • If a singer is used to remove hair, it should have an automatic cut off and starter switch to prevent the carcass from burning when the chain stops.
    • If a polisher is used , water sprays to clean the carcass of hair should be provided.
    • To remove hair from the hide which was missed by the scalder and dehairing process, a carcass washer should be located at a point after completion of shaving operations and before the head dropper’s station.

26. Inspection Facilities

Special facilities are needed for USDA post-mortem inspection for swine. Consider the following guidelines when designing these stations:

    • An inspection station consisting of 5 feet (1.5 m ) of unobstructed line space for each head or carcass inspector must be provided.
    • 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 must be provided.
    • A handwash sink (other than one which is hand operated), furnished with soap, towels, and hot and cold water, must be provided adjacent to the inspector’s work area.
    • For each head inspector on swine slaughter lines, a sterilizer must be located adjacent to the inspector’s work area.
    • For mechanized operations, a line control switch must be provided adjacent to each inspection station.
    • For swine slaughter lines requiring three or more inspectors, and for those one-and two-inspector configurations where the establishment installs a mirror, special facilities are needed. At the carcass inspection station one glass or plastic, distortion -free mirror, at least five by 5 feet (1.5 by 1.5 m), must be mounted at the carcass inspection station. The mirror should be mounted far enough away from the vertical axis of the moving line to allow the carcass to be turned, but not over 3 feet (90 cm) away, to allow any inspector standing at the carcass inspection station to readily view the back of the carcass.
    • Facilities to position tally sheets or other recording devices, such as digital counters and facilities to contain USDA condemned brands must be provided.
      Pages: 1 2 3 4 5 6 7 8 9