SOP 409.03.06: Abattoir Operations

GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures

Revises
Functional Area: Reference Number:
Previous
CORRECTIONS DIVISION/ IVM01-0006 Effective Date:
FACILITIES OPERATIONS

Subject: 12/15/02
Abattoir Operation

Authority: Effective Date: Page 1 of
DONALD/ADAMS 9/01/04 17

I. POLICY:
A. The slaughter facilities shall produce quality products
that will meet the official guidelines of the United
States Department of Agriculture (USDA) Food and Drug
Administration, and the Georgia Department of Agriculture
Meat Inspection Division's rules, regulations, and
directives as may be required;

B. Facilities will have uniform methods of operation.

C. The facilities will provide beef or pork to the meat
processing unit at the Food Distribution Unit in
Milledgeville for use in institutional Food Service
statewide.

D. Abattoirs will operate in compliance with federal and
agricultural requirements with a Georgia Department of
Agriculture inspector on site at each abattoir.

E. Abattoirs will follow technical guidelines established
herein for efficient operations as a correctional entity.

II. APPLICABILITY:
Rogers SP.

III. RELATED DIRECTIVES:
OCGA 40-7-1, 40-5-6B

IV. DEFINITIONS:
Abattoir: A facility where animals are slaughtered for
ultimate use as food for human consumption.
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V. ATTACHMENTS:
None

VI. PROCEDURE:
A. Abattoir:

1. The Abattoir operates under the general direction of
the State Farm Administrator. Production goals are
set cooperatively by the State Farm Administrator,
Food Distribution Unit Administrator and the Food
and Farm Services Manager in the context of the Food
Service Master Menu needs. The Food and Farm
Services Information Resources Manager will provide
technical guidance as needed.

2. Abattoir facilities are operated under inspection
and certification of the Georgia Department of
Agriculture and the United States Department of
Agriculture.

3. All sanitation methods, pesticides and rodent
control is the procedure recommended by and approved
through inspection by the Georgia Department of
Agriculture and the United States Department of
Agriculture.

4. All detailed procedures used in the Georgia
Department of Corrections abattoir facilities are
those recommended by and required under inspection
of the United States Department of Agriculture and
the Georgia Department of Agriculture. Technical
procedures described herein are not to be considered
all-inclusive, but are those that have been approved
and agreed upon by Food and Farm Services to
establish uniformity and consistency in facilities.

5. Supervision and control of inmates is determined by
security classification and is conducted in
adherence to departmental and institutional rules
and regulations.

6. All abattoir staff in non-security positions shall
be acutely aware of the need for inmate security at
all times and shall support correctional officers in
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security-related functions if it is necessary for
the maintenance of security. Said staff shall also
observe all facility rules concerning security in
all contexts, and shall seek clarification from
supervisors or correctional officers when in doubt
concerning some security aspect of their operation.

7. All staff shall hold the care and health of animals
handled in the operation to be of utmost importance.
Animal abuse or mistreatment by inmates or staff
shall be vigorously prohibited and dealt with in an
appropriate manner if it occurs. Offenders shall
not be allowed to work in a Georgia Department of
Corrections abattoir if they have any known history
of animal abuse.

8. The entire slaughter process shall at all times meet
at least the minimum of established slaughter house
methods pertaining to humane slaughter. The
supervisor of the slaughter process shall have the
responsibility to insure humane procedures are
followed.

B. Receiving Livestock for Slaughter

1. Cattle are brought to the abattoir by cattle truck,
unloaded, and placed in holding pens by lot number,
which is assigned at this time. Once received at
the abattoir, if not slaughtered as planned, cattle
are not to be placed back in the herd.

2. Swine are received by truck from the Swine Unit
immediately prior to slaughter, and are not usually
held for any period of time. If not slaughtered as
planned after being received, animals are not to be
placed back in Swine Unit.

3. Animals are weighed by truckload immediately prior
to delivery at the abattoir, with the following
information being recorded on Scale Ticket, which is
consecutively pre-numbered:

a. Load: Number and description of animals (i.e.
12 Stocker Cattle)
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b. From: Name of Institution and unit (i.e.
Rogers SP Swine Unit; or if purchased, name
and/or location of market)

c. Gross: Total weight of truck and animals
(automatically recorded by scale)

d. Tare: Weight of truck when animals have been
unloaded (automatically recorded by scale)

e. Net: Calculated total weight of animal,
obtained by subtracting tare weight from gross
weight.

f. Employee responsible for weighing signs the
scale ticket.

g. Scale ticket consists of original and one copy.
Original is attached to Slaughter Report, and
copy is retained in file.

4. Each Slaughter Plant will complete a Meat Processing
Production report for each shipment in accordance
with GDC Meat Processing inventory control book.

C. Slaughter Process

1. Beef Cattle

a. Cattle to be slaughtered should have a live
weight in excess of 900 pounds. Exceptions
should only be made for cattle, which have
reached their maximum weight and have not
attained this poundage.

b. Meat Plant personnel will be responsible for
handling the captive bolt stunning device. Use
of inmate labor is strictly prohibited in this
process.

c. Sticking (Exsanguination): After the animal is
hoisted, make an incision through the hide
only, between the point of the brisket and the
jaw. Insert the knife in front of the brisket
at a 45 angle, and sever the carotid arteries
and jugular vein.
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d. Rodding the Weasand: This separation of the
esophagus from the trachea must be made to
allow the abdominal cavity organs and contents
and the esophagus to be pulled out of the body
cavity separately from the thoracic cavity
organs without breakage during evisceration.
This step can take place on the skinning cradle
after the brisket has been split. A knot is
made in the esophagus, or a string or rubber
band is put around it to prevent spillage of
rumen contents.

e. Heading: Open the hide from one horn to one
nostril. Continue the opening from the stick
down through the center of the jaw and skin out
one side of the face. Skin out the front of
the face. Turn the head and skin to the
opposite side. Grasp the jaw in one hand, bend
the head back on its poll, and remove the head
by cutting through the Adam's apple and the
atlas joint.

f. Shanking or Legging: Place the skinning rack
under the withers, and lower the animal onto
the rack. The feet must be removed prior to
opening up the hide to prevent contamination of
the carcass with manure and dirt dropped from
the hooves. Open the hide on the rear of the
foreshank and the rear of the hindshank,
continuing the cut to the midline to be made on
the belly from the neck to the bung. On the
foreshank sever the tendon to release tension
by cutting across the shank. Skin out the
shanks in order to see the joint clearly, and
remove them from the flat, smooth joint below
the knee and hock. This joint is at the
enlargement, about 1-inch below the knee joint,
just where it tapers down to the cannon h-bone.
You have found the correct joint if you expose
the flat bones in each joint face. If you
expose three rounded bones in each joint, you
are too high into the knee joint itself. On
the hock, it is about 1 inch from where the
taper takes place. A decided groove is evident
when the knife rests at the proper spot. It is
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especially important to remove the hindshank at
the proper location below the hock joint itself
in order to preserve the tendon anchors for
carcass hanging. (Cut around to either side,
then grasp the shank near the foot, and give a
sharp thrust downward and outward from the
stifle joint.)

g. Siding: Open the hide down the middle from the
stick opening to the bung. Open the hide in an
M configuration over the brisket by cutting the
hide diagonally from the point of the brisket
to the inside base of the foreshank on each
side. (Siding can be started at the fore end
or rear end. To side, grasp the hide firmly
with an upward pull, and with long, smooth
strokes of the skinning knife, remove the hide
down over the sides. The bevel of the knife
must be flat to the hide to avoid making cuts
or scores.)

h. Opening: After the hide has been sided down to
the rail on the skinning rack on each side, the
brisket is opened. Cut through the fat and
muscle of the brisket at its center with a
knife, and then saw through the sternum.

1) Once the chest cavity is opened, rod the
weasand; that is, separate the esophagus
from the trachea.

2) A beef tree (a large, spreading gambrel)
or beef trolleys, designed to operate in
conjunction with a power lift and
spreader, may be inserted in the hocks so
that the carcass can be raised to a
convenient height for splitting the aitch
bone, bunging, tailing, and removing the
hide from the round and rump. In the case
of a male, the pizzle (penis) must be
removed first. Cut it loose from the
belly wall and back to its origin at the
pelvic junction. Do not cut it off while
pressure is on the urinary bladder, or the
carcass will become contaminated with
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urine. With the pizzle out of the way,
proceed first with your knife to separate
the rounds. Each top round muscle is
covered with a tough membrane, and where
the two join over the high point of the
pelvis, they form a decidedly heavy, white
appearing membrane. Follow the membrane
with your knife, and avoid cutting into
the muscle. When you reach the pelvis,
use the saw and carefully saw through the
center of the aitchbone.

3) In bunging a male, pull the pizzle taut
posteriorly, and loosen the anus by
cutting completely around it. Be careful
while severing all supporting connections
that the intestine itself is not
punctured. When bunging a female, you
must grasp the anum itself, in lieu of the
penis to hold it steady for bunging. Once
loosened, the bung is tied with a cord and
pushed through into the abdominal cavity,
where it can be reached from the belly
side.

4) To remove the tail, skin around its base
and sever the tail two joints from the
body. By placing a paper towel over the
skinned base stub, the tail can be easily
pulled out the remainder of the way.

5) Before eviscerating, you should completely
remove the hide from the carcass. Removal
of the hide from the back is called
backing. This operation consists of
running the knife around the back between
the hide and the carcass and letting the
hide drop of its own weight. The hide may
also be removed by cutting in from either
side as a completion of the siding
operation.
i. Evisceration: Insert the handle of the knife
in the abdominal cavity with the blade leaning
upward and your fist protecting the intestines
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and rumen. Open the belly cavity, using one
continuous motion.

1) Loosen the fat and membrane that hold the
bung gut and bladder to backbone, and cut
the ureters that connect the kidneys and
the bladder. The kidneys and kidney fat
remain in a beef carcass. The reason is
largely custom, although the kidney fat
does protect the valuable tenderloin
muscle from drying out and darkening
during aging. Loosen the liver with the
hands, and then sever it from the backbone
with a knife. Place on an inspection tray
for observation by inspector. Following
inspection, remove the gall bladder by
cutting across the top of the bile duct at
the center of the liver and peeling it,
rather than cutting it out.

2) Pull the previously loosened esophagus up
through the diaphragm to allow the
abdominal viscera to fall freely into the
inspection cart.

3) The membrane separating the abdominal from
the thoracic cavity is called the
diaphragm and consists of the diaphragm
muscle and the membrane joining the
muscle. Cut out only the membrane, as the
diaphragm muscle is good, edible meat and
is commonly known as the skirt or hanging
tenderloin. The organs that lie in the
thoracic cavity are called the pluck and
consist of the heart, lungs, and windpipe.
j. Halving (Splitting): Splitting the beef into
sides by sawing through the exact center of the
backbone may be accomplished by using a hand or
electric beef splitting saw. (Using a hand
saw, stand on the belly side of the carcass,
and saw through the caudal vertebrae to the
sacrum and through the sacrum and the lumbar
vertebrae. Special care should be taken to
split each superior spinous process of each
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vertebra. Since the feather bones in the
dorsal region (rib area) of the backbone are
quite long and narrow, it is desirable to first
saw through the main body of the backbone.
This is done by pointing the saw toward the
tail and sawing at an angle to the backbone.
Sawing through each individual dorsal vertebra
at a 45 angle assures the operator of a 50-50
split of the feather bones, since the spine (if
the saw is in the center) steers the saw blade
and holds it steady. After the splitting of
the forequarters is completed, the vein is
removed from the inside of the neck.)

k. Washing: All blood should be washed off both
the inside and the outside of the carcass and
the shoulders should be pumped, by working the
shanks up and down. Cold or lukewarm water is
used to wash the carcass.

l. Pathogen Reduction: After washing, the carcass
will be rinsed with a sanitizing agent as
outlined in the plant HACCP Plan.

m. Care of the Beef Carcass: A thorough chilling
during the first 24 hours is essential,
otherwise, the carcass may sour. This occurs
first at the hip joint - a deep-seated joint
from which the heat is slow to escape. A
desirable temperature for chilling warm
carcasses is 33F.

n. After carcasses are chilled to desirable
temperature, they are quartered and then
blocked into uniform cuts to be boned for
further processing. These cuts of beef are
then shipped to FDU via "combos" for further
fabrication, (ie. ground beef, beef stew,
hamburger patties, etc.).

o. Beef by-products must be boxed, labeled item
name, lot number, weight, and date, if shipped
with carcass. Tongue, hearts, and head meat may
be included in ground beef, but must be labeled
accordingly.
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2. Swine:

a. Swine to be slaughtered should ideally have a
live weight of approximately 240 pounds.

b. Once antemortem inspection has been completed,
the swine are driven to the stunning area. One
of the approved humane methods of stunning is
utilized to render the animal unconscious. One
animal will be stunned at the time. Meat Plant
Personnel will be responsible for handling the
captive bolt stunning device. Use of inmate
labor is strictly prohibited in this process.
The restraining device or stunning chute and
table must be thoroughly cleaned before the
start of each day's operation.

c. The next step in the swine slaughter sequence
is bleeding. Sticking must be done properly to
insure complete bleedout and to prevent
shoulder wounds, which can become heavily
contaminated during scalding, dehairing, and
polishing. Since all stick wounds must be
trimmed as contaminated tissue, the larger the
stick wound, the more trimming that will be
necessary.

1) A sanitizing agent must be present,
because the sticker is required to
sanitize the sticking knife.

2) Hog carcasses are shackled and are stuck
while hanging from the shackle.

3) Death is to occur by thorough bleeding of
the animal. While there is no time
requirement, animals usually remain on the
bleeding rail no less than 5 minutes to
assure complete bleeding and death. It is
desirable to have them on the rail no
longer than 30 minutes to avoid the
possible onset of decomposition and
rigidity of the carcass, which may result
in its mutilation when it goes through the
dehairer and polisher.
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d. After the stunning, sticking, and bleeding
operations have been completed, the next
procedure in the sequence is scalding. The
purpose of scalding is to loosen hair from the
carcass and thereby facilitate further sanitary
dressing procedures such as dehairing and dirt
removal.

There are several factors that influence
satisfactory scalding, dehairing, and cleaning.
Some of these factors are as follows:

1) Water circulation and the temperature of
the scald vat water.

2) The number of carcasses and the time that
carcasses remain in the scalding vat.

3) The condition and operation of the
dehairing machine.
e. Several things should be kept in mind about
successful scald vat operations. A carcass
should not enter the scalding vat prior to
death. A hog that is scalded alive dies from
asphyxia and will frequently have a scarlet red
appearance and have organs that are engorged
with blood. The inspector should designate
such hogs as U.S. retained for the veterinary
inspection.

f. The points to keep in mind concerning
sanitation of the scalding vat are as follows:

1) It must be drained and cleaned daily.

2) Fresh, clean, potable water must be used
at the start of each day's operation.

3) If chemical additives are used in the
scald water, they must be officially
approved for that purpose.
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g. The temperature of the scald water should be
adequate (generally 140F to 145F) to insure
clean carcasses by loosening hair sufficiently.
Hogs are placed in the scald vat for
approximately two minutes. If the hog stays
too long in the vat or at too high a
temperature, overscald may result. This is the
cooking of the carcass with breaking of the
skin and resulting scald water contamination.

h. If the water is too cold or if the carcass is
left for too short a period of time in the vat,
the hair and scurf (which is a combination of
skin, dirt, and other filth) will not loosen,
thus resulting in improper dehairing and the
scurf being left on the carcass.

i. After the scalding operation, the dehairing
machine is next in sequence. The dehairing
machine must be maintained in good working
condition in order to efficiently remove hair
and to prevent mutilation by broken parts
cutting into the carcass. The water
temperature and the number of carcasses going
through the machine must be regulated since
these factors will greatly influence the
dehairing effectiveness.

j. The next abattoir procedure in the preparation
of swine is gambrelling - the hoisting of hogs
to the vertical position by tendons of the hind
legs. After dehairing, the carcass is placed
onto the gambrelling table and aligned. The
hind feet are to be cleaned of hair and scurf
before the tendon is opened. The gambrel stick
must be cleaned prior to usage on a carcass.
After the stick is inserted under the tendons,
the stick is then hooked onto a trolley and
hook that is used to convey the carcass along
the dressing chain.

k. Singeing is the next sanitary dressing
procedure. The singer is used for burning the
fine hair present on hogs. Singeing is an
important dressing procedure in the preparation
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of the carcass for the dropping of the head.
The carcass must be properly cleaned before the
head is dropped or before any other opening
cuts is made in the carcass. Hand scraping or
shaving is done after singeing. (The purpose of
hand shaving is to remove all the hair before
the final wash.) In a scalding vat/dehairing
machine operation, "final wash" refers to
washing of the carcass prior to head dropping
or any incision made in the carcass.

l. The establishment must properly clean hog
carcasses before any opening is made for
evisceration or for dropping of the head. Once
an opening cut is made in the carcass, hair,
scurf, etc. shall be removed by trimming. The
last procedure prior to head dropping is
carcass washing (final wash), the purpose of
which is to remove loose dirt, hair, and scurf.
The water spray used should be a strong fine
spray to accomplish the final wash.

m. Finally, the head dropping procedure takes
place so that head inspection may be done.
There are several points to keep in mind about
head dropping in a manner that leaves the
mandibular lymph nodes attached to the head and
available for inspection. It is improper
presentation if the nodes are not left attached
to the head for inspection. Also, the header's
knife must be sanitized after each head is
dropped, due to the frequency of abscesses and
tuberculosis in the cervical area of swine.

n. The next dressing procedure after head
inspection is bunging. The area immediately
surrounding the bung is cut so as to allow the
bung to drop between the hams.

o. The next procedure involves opening the
brisket. While opening the brisket, the plant
employee should use special precautions to
avoid cutting the viscera. The brisket knife
or saw is to be sanitized after use on each
animal, since the thoracic cavity is entered
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and there is no way of knowing if abscesses or
other abnormal conditions are present to
contaminate the knife or saw. Eventually, the
carcass will be prepared in such a way that the
viscera and carcass can be inspected.

1) Contaminants on the midline must be
trimmed before opening the abdominal
cavity. When opening the midline,
establishment employees must exercise care
to prevent cutting the urinary bladder,
intestines, stomach, or gall bladder. a
special knife is usually used to prevent
cutting the viscera. The cut is made with
the knife point out, using the hand to
push back the viscera.

2) The penis (pizzle), the uterus, the
urinary bladder, and lactating mammary
glands are removed.

3) After these operations, the actual
evisceration occurs. The eviscerator must
take precautions not to drop the viscera
or drag it across the platform or floors.

4) Organs and carcasses contaminated by
stomach or intestinal contents, urine,
bile, etc. should be thoroughly cleaned
before being presented for inspection.
Such contamination shall be removed in a
manner satisfactory to the inspector.
Removal of contamination by washing may be
acceptable if there is no splashing or
spreading of the contamination.
Generally, when the surfaces are smooth
and unbroken, like the surface of a liver,
washing may be satisfactory. When the
surfaces are neither smooth nor unbroken
or when the contamination is extensive or
when washing only serves to spread the
contamination, trimming would be
necessary. If the contamination is so
excessive that all or part of a set of
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viscera must be condemned, the viscera
still must be cleaned sufficiently so that
inspection can be performed, because
lesions may be observed that could affect
the disposition of the head, viscera, or
carcass.

5) Carcass tissue or organs contaminated with
milk, pus, exudate, or pathologic tissue
must be trimmed under the inspector's
direct supervision. Scraping, washing, or
wiping is unacceptable. Washing skinned
carcasses before inspection to remove
contaminants resulting from improper
dressing is not permitted. Such
contaminants must be removed by trimming.
p. Contaminated equipment must be washed with
water then sanitized. The moving top viscera
table must be cleaned and sanitized
continuously. It should be given a hot water
sanitizing.

q. The carcass splitting operation takes place
after viscera inspection. The splitting saw
must be sanitized after each retained carcass.
After the splitting operation, trimming
procedures such as removal of abscesses from
the ham facings and removal of castration
scars, pizzles, and related tissue should take
place.

1) After the splitting and trimming of the
carcass, the neck should be cleaned.
Pieces of trachea, blood vessels, and
blood clots must be trimmed and washed
from the neck.

2) External stick wounds contaminated by
debris from the skin, scald water, and
clotted blood must be trimmed. Other
tissues contaminated by scald water must
also be trimmed. Internal stick wounds
should be opened for removal of blood
clots.
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3) Kidney popping or removal of the capsule
from the kidney for adequate inspection is
another necessary requirement, as is the
removal of the thyroid gland.

4) All remnants of spermatic cords,
abscesses, and bruises that are present in
the ham facings must be removed. If
tapeworm cysts should be found, the
carcass should be retained for veterinary
disposition.
r. Quite often, after the hog is dressed
completely and all inspection procedures have
been accomplished, leaf fat removal will take
place. Leaf fat is the heavy layer of fat
lining the walls of the abdominal cavity.
Sometimes the smaller pieces of the leaf fat
(scrap fat) are removed with a hand scraper.

s. The carcass is now ready to be washed, branded,
and sent to the cooler. Necks may be washed
(primarily to remove blood clots) after leaf
and scrap fat removal. Skimmings from such
washings shall not be used for edible purposes.
If the carcass was scalded, bone dust may be
washed from the carcass. If the carcass was
skinned instead of scalded, the carcass must be
washed to assure removal of possible loose
hair. The inspector then evaluates the carcass
and approves/disapproves the carcass for
placement in the cooler. The marks of
inspection are applied in the cooler. Each
carcass must contain at least one mark of
inspection of each half before entering the
cooler if the carcass is split completely. If
the sides of the carcass are held together by
natural (skin) attachments, one mark of
inspection would be sufficient. The brand
utilized in the number 1 (1 3/4" diameter).

t. Pathogen Reduction: After washing, the carcass
will be rinsed with a sanitizing agent as
outlined in the plant HACCP Plan.
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u. After carcasses are chilled to the desired
temperature, they are blocked and packaged in
"combos". Combos are shipped to the Food
Distribution Unit for further processing.
Hams, shoulders, and loins are blocked so that
they may be utilized by skinning machines prior
to boning and fabrication (ie. ground pork,
sausage, etc.).

v. Usable pork by-products are packed in boxes of
appropriate size. A label must be affixed to
the box, which will include item name, lot
number, weight, and date shipped. By-products
shipped with lot of carcasses from same animals
do not require labels. If shipped separately,
are not to be mixed with head meat.

1) Hearts and tongues may be boxed together
or separately, but are not to be mixed
with head meat.

2) Tongues, hearts, and head meats may be
processed into sausage and identified as
such on the approved labels by the
Department of Agriculture. These items
should not be packaged in loin boxes, due
to irregular shape and size which causes
storage problems in freezers.

3) No pork livers or feet are to be shipped
to Food Distribution Unit unless
specifically requested.
D. Record Keeping

1. A Slaughter Report is prepared each day to provide a
record of all slaughter activities. A separate
Slaughter Report is prepared for cattle and for
swine. Information contained in Slaughter Report
include:

a. Slaughter date

b. Type animal
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c. Number of head slaughtered this date

d. Live weight, taken from scale tickets of all
loads of this type animal received on this
date, and added together.

e. Hanging weight for each carcass, recorded after
slaughter. Cattle hanging weights are recorded
by stock number. Swine are listed separately,
but do not have an identifying number for each
carcass.

f. Total slaughtered hanging weight

g. Cold weight of meat transferred to Food
Distribution Unit meat plant and weight of
liver and edible by-products is taken.

h. Weight of offals

i. Date of delivery of animals to abattoir

j. Signature of person delivering animals,
certifying delivery of animals and certifying
delivery as correct

k. A space is provided for use by Business Office
in calculating percentage yield. Live weight
is divided into hanging weight to determine
slaughter yield percentage.

2. Beef Slaughter and Processing Performance Report and
Pork Slaughter and Processing Performance Report,
when fully completed, are monthly records of
activity/production of combined abattoir and meat
processing units.

a. Abattoir is responsible for completing sections
A, B, C, D, and E on these forms.

b. Reports are submitted to the Farm Services
Administrator’s Office on a monthly, quarterly
and yearly basis.
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c. Tongue, hearts, and head meat may be included
in ground beef, but must be labeled
accordingly.

d. All Slaughter Plants will complete their
portion of the Meat Processing report as stated
in SOP IVL01-00021.

E. HAACP Implementation

1. Each Abattoir will develop, implement and follow a
HAACP program.

2. HAACP programs should follow Georgia Department of
Agriculture and United States Department of
Agriculture guidelines.

3. The Information Resources Manager will review and
certify that each unit’s plans are kept up-to-date.

F. Safety

1. Weekly safety meetings pertaining to work area
specific topics will be mandatory. A copy of the
meeting minutes including list of attendees should
be maintained on site for a period of two (2) years.

2. It will be the responsibility of all farm staff to
monitor farm operations on a daily basis to insure
the safety of both the staff and inmates assigned to
this work area.