Solutions for managing slaughterhouses

Poultry animals are slaughtered at designated sites. Poultry animals will be included in the slaughter scope, and the slaughter and quarantine standards for poultry will be formulated. In accordance with the General Hygienic Standards for Food Production (GB 14881-2013), a designated poultry slaughterhouse was established, and strict inspection and quarantine were carried out.
Employees are strictly managed. Staff members must undergo a health check-up before and every year, and obtain a health certificate before they can work. No one suffering from dysentery, typhoid fever, viral hepatitis, active pulmonary tuberculosis, suppurative or exudative dermatosis or other diseases that hinder food hygiene may engage in slaughtering or contact with meat products. Staff members should develop good personal hygiene habits and should not bring personal articles and accessories unrelated to production into the workshop. When entering the workshop, you must wear work clothes, hats, shoes, hair must not be exposed, meat processors must wear masks. When the production personnel leave the workshop, they must take off their overalls, hats and shoes [1].
Improve the drug residue monitoring system. The use of prohibited drugs is strictly prohibited in the aquaculture environment, and the suspension period is strictly stipulated. The meat and edible viscera after slaughter are tested for drug residues according to the new regulations of the Ministry of Agriculture, and the official veterinarians on site are strictly supervised. Enzyme-linked immunosorbent assay (ELISA) was used to detect drug residues according to the new veterinary drug standards of the Ministry of Agriculture. According to the minimum detection limit, recovery rate and cross reaction rate in actual detection. Standard curve atlas and data, selective enzyme-linked immunosorbent assay kit with stable performance.
Improve wastewater treatment facilities. Effective wastewater treatment facilities should be established to meet the requirements of environmental protection and discharge standards. After treatment, the discharged water meets the discharge standard of "Water Pollutant Discharge Standard for Meat Processing Industry" (GB13457-1992).
Improve the harmless treatment link. Relevant supporting policies should be formulated to encourage factories to establish harmless treatment workshops and install wetting equipment for harmless treatment of dead chickens. Strengthen supervision and timely disposal of sick and dead chickens, sick products and pollutants in strict accordance with the Regulations on Biosafety Treatment of Diseased Animals and Diseased Animal Products (GB16548-2006). This can not only achieve the purpose of harmless treatment, but also effectively utilize the residual value [2].
Hygienic requirements for fresh meat transportation. Fresh meat should be transported in a special refrigerated truck that meets the requirements of food hygiene. Fresh meat should be transported only after cleaning and disinfection. The central temperature of the truck should not be higher than minus 5C. Fresh meat or items that may contaminate meat or affect meat hygiene should not be transported in the same truck. Packaged meat and unpackaged meat should be transported separately [3].
Encourage enterprises to establish food traceability system. The EU requires that all food sold within the EU be traceable and traceable from 2004, and that the EU Food and Feed Safety Management Regulations [4-5] be implemented in early 2006. The Food Safety Tracking Ordinance was promulgated in May 2004 in the United States. Canada requires that 80% of the agricultural products of the Agricultural Food Consortium be traceable by 2008. At present, food traceability system has entered a practical stage in developed countries, and has become an effective means to solve food safety problems and build new trade barriers. At this stage, food safety problems in China are attracting attention. The government and enterprises are working to strengthen the hygiene and safety control and quality inspection in food production, strengthen the transmission of safety information, and weaken the impact of food market failure. At the same time, consumers'purchasing power and risk awareness are gradually improving, and the demand for food safety information is also increasing day by day. Establishing food traceability system is an effective means to ensure food safety and effectively transmit information, so that consumers can know and rest assured of consumption. The general trend of food traceability is to encourage and support qualified enterprises to gradually establish food traceability system.
Reference:
[1] GB14881-2013, General Hygiene Specification for Food Production [S].
[2] Zheng Shiyi. How to do a good job of innocuous treatment of dead chickens in broiler slaughtering enterprises [J]. Modern Animal Husbandry and Veterinary Medicine, 2013, (7): 67-68
[3] Yu Xiaolu. Pollution-free food-broiler slaughtering and processing technology [J]. Lanzhou Animal Husbandry and Veterinary Medicine, 2003, (4): 40-42.
[4] Mousavi A, Sarhadi M, Lenk A, et al. Tracing and traceability in the themeatprocessing industry: a solution [J]. British food journal, 2002, 104 (1): 7-19
[5] Massimo B, Maurizio B, Roberto M, et al. FMECA approach to productivity in the food industry [J]. Food control, 2004, 17 (9): 1-9