Slaughter environments involve blood, fat, protein residues and frequent high-pressure washing. Poor machine design leaves hidden crevices where bacteria can grow.
The vehicle entrance is the first hygiene barrier in the slaughterhouse. A disinfection pool should be installed at the vehicle gate, matching the width of the gate, with a bottom
In regions with hot summers and warm winters, as well as temperate regions, non-clean areas should not be located on the upwind side of the plant's predominant wind direction throu
From non-production area to production area：The factory area is divided into production area and non-production area. Isolation facilities (such as walls, green belts, etc.) are set up between the two areas to prevent cross-contamination and ensure the quality and safety of meat products.
Livestock and sheep slaughter enterprises should take effective measures to prevent pollution and cross-contamination. The measures should include, but not be limited to, the following:
(1) The factory area is divided into production area and non-production area; (2) The transportation of livestock, waste materials and the exit of finished products shall not share the same entrance and exit; no shared passage shall be used within the factory area. Year
