1, Cut off the ligaments and flesh connecting the tarsal joint with a knife, cut off the hind hoof, number it, and place it in a designated container.
HACCP, which stands for “Hazard Analysis Critical Control Point”, employs a scientific and systematic approach to ensure food safety by identifying and evaluating specific hazards and control measures. HACCP is globally recognized as the most cost-effective method for controlling foodborne illnesses. Unlike traditional methods, its emphasis lies in prevention rather than relying solely on final product inspection. HACCP standards require organizations to identify potential biological, chemical, physical, and other hazards in their production processes. Through analysis of these hazards, scientific approaches are taken to determine critical control points and critical limits, and subsequent preventive and corrective measures are adopted to eliminate or keep hazards within the acceptable level. China’s HACCP certification, based on the Hazard Analysis Critical Control Point System Certification Requirements, serves as a national voluntary certification system applicable to the food industry.
1, Cut off the ligaments and flesh connecting the wrist joint with a knife, cut off the front hoof, number it, and place it in a designated container.
1, Blood can be drained in either a horizontal or vertical position. Make a cut below the cow's throat, then horizontally sever the esophagus, trachea, and blood vessels.
1.1 pneumatic stunning: Use the pneumatic stun device to aim at the diagonal intersection of the two horns and eyes of the cow, and quickly start to make the cow coma
The operators of each process willcheck the sheep, carcasses, by-products transferred in the previous process. Products do not meet the requirements of slaughter operations, it is not allowed to transfer to the next process. Sheep carcasses and by-products should not fall to the ground or come into contact with unclean surfaces during slaughter.
Slaughterhouse areas should be divided into production zones and living zones. Within the production zone, a clear distinction should be made between non-clean areas and clean areas. In regions with severe cold, cold, or hot summers and cold winters, non-clean areas should not be located on the upwind side of the main summer wind direction of the plant, and clean areas should not be located on the downwind side of the main summer wind direction of the plant.
The slaughtering and cutting workshop area (hereinafter referred to as the "slaughterhouse") should have a reliable water supply and power source, convenient surrounding transportation, and comply with the requirements of local urban and rural planning, health, and environmental protection departments.
To build a new slaughterhouse for animal or poultry, you need to know what does a whole slaughterhouse consist of, i.e. what kind of function rooms or components you need to get.
Any equipment requires overall maintenance and upkeep to ensure long-term normal operation and to extend its service life. As a manufacturer of animal slaughtering equipment, the following describes the maintenance methods for animal slaughtering equipment.
Continuous hog scalding system is also called continuous pig scalding tunnel. The length of the continuous hog scalding system will be confirmed with the daily slaughtering capacity. Hog scalding system will have its own heat insulation cover and insulation main body. The whole system is made by stainless steel sheet.
(1) Before unloading the live pigs entering the holding pen, the certificate of conformity issued by the original animal epidemic prevention supervision agency will be checked, the vehicle should be inspected.
