{ "sop_number": "409.03.06", "old_code": "IVM01-0006", "title": "Abattoir Operations", "division": "Previous", "topic_area": "409 Policy-GCI Inmate Workers", "effective_date": "2004-09-01", "summary": null, "key_topics": [], "cross_references": [], "content": "GEORGIA DEPARTMENT OF CORRECTIONS\n Standard Operating Procedures\n\n Revises\n Functional Area: Reference Number:\n Previous\n CORRECTIONS DIVISION/ IVM01-0006 Effective Date:\n FACILITIES OPERATIONS\n\n Subject: 12/15/02\n Abattoir Operation\n\n Authority: Effective Date: Page 1 of\n DONALD/ADAMS 9/01/04 17\n\nI. POLICY:\n A. The slaughter facilities shall produce quality products\n that will meet the official guidelines of the United\n States Department of Agriculture (USDA) Food and Drug\n Administration, and the Georgia Department of Agriculture\n Meat Inspection Division's rules, regulations, and\n directives as may be required;\n\n B. Facilities will have uniform methods of operation.\n\n C. The facilities will provide beef or pork to the meat\n processing unit at the Food Distribution Unit in\n Milledgeville for use in institutional Food Service\n statewide.\n\n D. Abattoirs will operate in compliance with federal and\n agricultural requirements with a Georgia Department of\n Agriculture inspector on site at each abattoir.\n\n E. Abattoirs will follow technical guidelines established\n herein for efficient operations as a correctional entity.\n\nII. APPLICABILITY:\n Rogers SP.\n\nIII. RELATED DIRECTIVES:\n OCGA 40-7-1, 40-5-6B\n\nIV. DEFINITIONS:\n Abattoir: A facility where animals are slaughtered for\n ultimate use as food for human consumption.\n\f Functional Area: Prev. Eff. Date: Page 2 of\n\n CORRECTIONS DIVISION/ 12/15/02 17\n\n FACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\nV. ATTACHMENTS:\n None\n\nVI. PROCEDURE:\n A. Abattoir:\n\n 1. The Abattoir operates under the general direction of\n the State Farm Administrator. Production goals are\n set cooperatively by the State Farm Administrator,\n Food Distribution Unit Administrator and the Food\n and Farm Services Manager in the context of the Food\n Service Master Menu needs. The Food and Farm\n Services Information Resources Manager will provide\n technical guidance as needed.\n\n 2. Abattoir facilities are operated under inspection\n and certification of the Georgia Department of\n Agriculture and the United States Department of\n Agriculture.\n\n 3. All sanitation methods, pesticides and rodent\n control is the procedure recommended by and approved\n through inspection by the Georgia Department of\n Agriculture and the United States Department of\n Agriculture.\n\n 4. All detailed procedures used in the Georgia\n Department of Corrections abattoir facilities are\n those recommended by and required under inspection\n of the United States Department of Agriculture and\n the Georgia Department of Agriculture. Technical\n procedures described herein are not to be considered\n all-inclusive, but are those that have been approved\n and agreed upon by Food and Farm Services to\n establish uniformity and consistency in facilities.\n\n 5. Supervision and control of inmates is determined by\n security classification and is conducted in\n adherence to departmental and institutional rules\n and regulations.\n\n 6. All abattoir staff in non-security positions shall\n be acutely aware of the need for inmate security at\n all times and shall support correctional officers in\n\fFunctional Area: Prev. Eff. Date: Page 3 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n security-related functions if it is necessary for\n the maintenance of security. Said staff shall also\n observe all facility rules concerning security in\n all contexts, and shall seek clarification from\n supervisors or correctional officers when in doubt\n concerning some security aspect of their operation.\n\n 7. All staff shall hold the care and health of animals\n handled in the operation to be of utmost importance.\n Animal abuse or mistreatment by inmates or staff\n shall be vigorously prohibited and dealt with in an\n appropriate manner if it occurs. Offenders shall\n not be allowed to work in a Georgia Department of\n Corrections abattoir if they have any known history\n of animal abuse.\n\n 8. The entire slaughter process shall at all times meet\n at least the minimum of established slaughter house\n methods pertaining to humane slaughter. The\n supervisor of the slaughter process shall have the\n responsibility to insure humane procedures are\n followed.\n\n B. Receiving Livestock for Slaughter\n\n 1. Cattle are brought to the abattoir by cattle truck,\n unloaded, and placed in holding pens by lot number,\n which is assigned at this time. Once received at\n the abattoir, if not slaughtered as planned, cattle\n are not to be placed back in the herd.\n\n 2. Swine are received by truck from the Swine Unit\n immediately prior to slaughter, and are not usually\n held for any period of time. If not slaughtered as\n planned after being received, animals are not to be\n placed back in Swine Unit.\n\n 3. Animals are weighed by truckload immediately prior\n to delivery at the abattoir, with the following\n information being recorded on Scale Ticket, which is\n consecutively pre-numbered:\n\n a. Load: Number and description of animals (i.e.\n 12 Stocker Cattle)\n\fFunctional Area: Prev. Eff. Date: Page 4 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n b. From: Name of Institution and unit (i.e.\n Rogers SP Swine Unit; or if purchased, name\n and/or location of market)\n\n c. Gross: Total weight of truck and animals\n (automatically recorded by scale)\n\n d. Tare: Weight of truck when animals have been\n unloaded (automatically recorded by scale)\n\n e. Net: Calculated total weight of animal,\n obtained by subtracting tare weight from gross\n weight.\n\n f. Employee responsible for weighing signs the\n scale ticket.\n\n g. Scale ticket consists of original and one copy.\n Original is attached to Slaughter Report, and\n copy is retained in file.\n\n 4. Each Slaughter Plant will complete a Meat Processing\n Production report for each shipment in accordance\n with GDC Meat Processing inventory control book.\n\n C. Slaughter Process\n\n 1. Beef Cattle\n\n a. Cattle to be slaughtered should have a live\n weight in excess of 900 pounds. Exceptions\n should only be made for cattle, which have\n reached their maximum weight and have not\n attained this poundage.\n\n b. Meat Plant personnel will be responsible for\n handling the captive bolt stunning device. Use\n of inmate labor is strictly prohibited in this\n process.\n\n c. Sticking (Exsanguination): After the animal is\n hoisted, make an incision through the hide\n only, between the point of the brisket and the\n jaw. Insert the knife in front of the brisket\n at a 45\uf0b0 angle, and sever the carotid arteries\n and jugular vein.\n\fFunctional Area: Prev. Eff. Date: Page 5 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n d. Rodding the Weasand: This separation of the\n esophagus from the trachea must be made to\n allow the abdominal cavity organs and contents\n and the esophagus to be pulled out of the body\n cavity separately from the thoracic cavity\n organs without breakage during evisceration.\n This step can take place on the skinning cradle\n after the brisket has been split. A knot is\n made in the esophagus, or a string or rubber\n band is put around it to prevent spillage of\n rumen contents.\n\n e. Heading: Open the hide from one horn to one\n nostril. Continue the opening from the stick\n down through the center of the jaw and skin out\n one side of the face. Skin out the front of\n the face. Turn the head and skin to the\n opposite side. Grasp the jaw in one hand, bend\n the head back on its poll, and remove the head\n by cutting through the Adam's apple and the\n atlas joint.\n\n f. Shanking or Legging: Place the skinning rack\n under the withers, and lower the animal onto\n the rack. The feet must be removed prior to\n opening up the hide to prevent contamination of\n the carcass with manure and dirt dropped from\n the hooves. Open the hide on the rear of the\n foreshank and the rear of the hindshank,\n continuing the cut to the midline to be made on\n the belly from the neck to the bung. On the\n foreshank sever the tendon to release tension\n by cutting across the shank. Skin out the\n shanks in order to see the joint clearly, and\n remove them from the flat, smooth joint below\n the knee and hock. This joint is at the\n enlargement, about 1-inch below the knee joint,\n just where it tapers down to the cannon h-bone.\n You have found the correct joint if you expose\n the flat bones in each joint face. If you\n expose three rounded bones in each joint, you\n are too high into the knee joint itself. On\n the hock, it is about 1 inch from where the\n taper takes place. A decided groove is evident\n when the knife rests at the proper spot. It is\n\fFunctional Area: Prev. Eff. Date: Page 6 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n especially important to remove the hindshank at\n the proper location below the hock joint itself\n in order to preserve the tendon anchors for\n carcass hanging. (Cut around to either side,\n then grasp the shank near the foot, and give a\n sharp thrust downward and outward from the\n stifle joint.)\n\n g. Siding: Open the hide down the middle from the\n stick opening to the bung. Open the hide in an\n M configuration over the brisket by cutting the\n hide diagonally from the point of the brisket\n to the inside base of the foreshank on each\n side. (Siding can be started at the fore end\n or rear end. To side, grasp the hide firmly\n with an upward pull, and with long, smooth\n strokes of the skinning knife, remove the hide\n down over the sides. The bevel of the knife\n must be flat to the hide to avoid making cuts\n or scores.)\n\n h. Opening: After the hide has been sided down to\n the rail on the skinning rack on each side, the\n brisket is opened. Cut through the fat and\n muscle of the brisket at its center with a\n knife, and then saw through the sternum.\n\n 1) Once the chest cavity is opened, rod the\n weasand; that is, separate the esophagus\n from the trachea.\n\n 2) A beef tree (a large, spreading gambrel)\n or beef trolleys, designed to operate in\n conjunction with a power lift and\n spreader, may be inserted in the hocks so\n that the carcass can be raised to a\n convenient height for splitting the aitch\n bone, bunging, tailing, and removing the\n hide from the round and rump. In the case\n of a male, the pizzle (penis) must be\n removed first. Cut it loose from the\n belly wall and back to its origin at the\n pelvic junction. Do not cut it off while\n pressure is on the urinary bladder, or the\n carcass will become contaminated with\n\fFunctional Area: Prev. Eff. Date: Page 7 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n urine. With the pizzle out of the way,\n proceed first with your knife to separate\n the rounds. Each top round muscle is\n covered with a tough membrane, and where\n the two join over the high point of the\n pelvis, they form a decidedly heavy, white\n appearing membrane. Follow the membrane\n with your knife, and avoid cutting into\n the muscle. When you reach the pelvis,\n use the saw and carefully saw through the\n center of the aitchbone.\n\n 3) In bunging a male, pull the pizzle taut\n posteriorly, and loosen the anus by\n cutting completely around it. Be careful\n while severing all supporting connections\n that the intestine itself is not\n punctured. When bunging a female, you\n must grasp the anum itself, in lieu of the\n penis to hold it steady for bunging. Once\n loosened, the bung is tied with a cord and\n pushed through into the abdominal cavity,\n where it can be reached from the belly\n side.\n\n 4) To remove the tail, skin around its base\n and sever the tail two joints from the\n body. By placing a paper towel over the\n skinned base stub, the tail can be easily\n pulled out the remainder of the way.\n\n 5) Before eviscerating, you should completely\n remove the hide from the carcass. Removal\n of the hide from the back is called\n backing. This operation consists of\n running the knife around the back between\n the hide and the carcass and letting the\n hide drop of its own weight. The hide may\n also be removed by cutting in from either\n side as a completion of the siding\n operation.\n i. Evisceration: Insert the handle of the knife\n in the abdominal cavity with the blade leaning\n upward and your fist protecting the intestines\n\fFunctional Area: Prev. Eff. Date: Page 8 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n and rumen. Open the belly cavity, using one\n continuous motion.\n\n 1) Loosen the fat and membrane that hold the\n bung gut and bladder to backbone, and cut\n the ureters that connect the kidneys and\n the bladder. The kidneys and kidney fat\n remain in a beef carcass. The reason is\n largely custom, although the kidney fat\n does protect the valuable tenderloin\n muscle from drying out and darkening\n during aging. Loosen the liver with the\n hands, and then sever it from the backbone\n with a knife. Place on an inspection tray\n for observation by inspector. Following\n inspection, remove the gall bladder by\n cutting across the top of the bile duct at\n the center of the liver and peeling it,\n rather than cutting it out.\n\n 2) Pull the previously loosened esophagus up\n through the diaphragm to allow the\n abdominal viscera to fall freely into the\n inspection cart.\n\n 3) The membrane separating the abdominal from\n the thoracic cavity is called the\n diaphragm and consists of the diaphragm\n muscle and the membrane joining the\n muscle. Cut out only the membrane, as the\n diaphragm muscle is good, edible meat and\n is commonly known as the skirt or hanging\n tenderloin. The organs that lie in the\n thoracic cavity are called the pluck and\n consist of the heart, lungs, and windpipe.\n j. Halving (Splitting): Splitting the beef into\n sides by sawing through the exact center of the\n backbone may be accomplished by using a hand or\n electric beef splitting saw. (Using a hand\n saw, stand on the belly side of the carcass,\n and saw through the caudal vertebrae to the\n sacrum and through the sacrum and the lumbar\n vertebrae. Special care should be taken to\n split each superior spinous process of each\n\fFunctional Area: Prev. Eff. Date: Page 9 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n vertebra. Since the feather bones in the\n dorsal region (rib area) of the backbone are\n quite long and narrow, it is desirable to first\n saw through the main body of the backbone.\n This is done by pointing the saw toward the\n tail and sawing at an angle to the backbone.\n Sawing through each individual dorsal vertebra\n at a 45\uf0b0 angle assures the operator of a 50-50\n split of the feather bones, since the spine (if\n the saw is in the center) steers the saw blade\n and holds it steady. After the splitting of\n the forequarters is completed, the vein is\n removed from the inside of the neck.)\n\n k. Washing: All blood should be washed off both\n the inside and the outside of the carcass and\n the shoulders should be pumped, by working the\n shanks up and down. Cold or lukewarm water is\n used to wash the carcass.\n\n l. Pathogen Reduction: After washing, the carcass\n will be rinsed with a sanitizing agent as\n outlined in the plant HACCP Plan.\n\n m. Care of the Beef Carcass: A thorough chilling\n during the first 24 hours is essential,\n otherwise, the carcass may sour. This occurs\n first at the hip joint - a deep-seated joint\n from which the heat is slow to escape. A\n desirable temperature for chilling warm\n carcasses is 33\uf0b0F.\n\n n. After carcasses are chilled to desirable\n temperature, they are quartered and then\n blocked into uniform cuts to be boned for\n further processing. These cuts of beef are\n then shipped to FDU via \"combos\" for further\n fabrication, (ie. ground beef, beef stew,\n hamburger patties, etc.).\n\n o. Beef by-products must be boxed, labeled item\n name, lot number, weight, and date, if shipped\n with carcass. Tongue, hearts, and head meat may\n be included in ground beef, but must be labeled\n accordingly.\n\fFunctional Area: Prev. Eff. Date: Page 10 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n 2. Swine:\n\n a. Swine to be slaughtered should ideally have a\n live weight of approximately 240 pounds.\n\n b. Once antemortem inspection has been completed,\n the swine are driven to the stunning area. One\n of the approved humane methods of stunning is\n utilized to render the animal unconscious. One\n animal will be stunned at the time. Meat Plant\n Personnel will be responsible for handling the\n captive bolt stunning device. Use of inmate\n labor is strictly prohibited in this process.\n The restraining device or stunning chute and\n table must be thoroughly cleaned before the\n start of each day's operation.\n\n c. The next step in the swine slaughter sequence\n is bleeding. Sticking must be done properly to\n insure complete bleedout and to prevent\n shoulder wounds, which can become heavily\n contaminated during scalding, dehairing, and\n polishing. Since all stick wounds must be\n trimmed as contaminated tissue, the larger the\n stick wound, the more trimming that will be\n necessary.\n\n 1) A sanitizing agent must be present,\n because the sticker is required to\n sanitize the sticking knife.\n\n 2) Hog carcasses are shackled and are stuck\n while hanging from the shackle.\n\n 3) Death is to occur by thorough bleeding of\n the animal. While there is no time\n requirement, animals usually remain on the\n bleeding rail no less than 5 minutes to\n assure complete bleeding and death. It is\n desirable to have them on the rail no\n longer than 30 minutes to avoid the\n possible onset of decomposition and\n rigidity of the carcass, which may result\n in its mutilation when it goes through the\n dehairer and polisher.\n\fFunctional Area: Prev. Eff. Date: Page 11 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n d. After the stunning, sticking, and bleeding\n operations have been completed, the next\n procedure in the sequence is scalding. The\n purpose of scalding is to loosen hair from the\n carcass and thereby facilitate further sanitary\n dressing procedures such as dehairing and dirt\n removal.\n\n There are several factors that influence\n satisfactory scalding, dehairing, and cleaning.\n Some of these factors are as follows:\n\n 1) Water circulation and the temperature of\n the scald vat water.\n\n 2) The number of carcasses and the time that\n carcasses remain in the scalding vat.\n\n 3) The condition and operation of the\n dehairing machine.\n e. Several things should be kept in mind about\n successful scald vat operations. A carcass\n should not enter the scalding vat prior to\n death. A hog that is scalded alive dies from\n asphyxia and will frequently have a scarlet red\n appearance and have organs that are engorged\n with blood. The inspector should designate\n such hogs as U.S. retained for the veterinary\n inspection.\n\n f. The points to keep in mind concerning\n sanitation of the scalding vat are as follows:\n\n 1) It must be drained and cleaned daily.\n\n 2) Fresh, clean, potable water must be used\n at the start of each day's operation.\n\n 3) If chemical additives are used in the\n scald water, they must be officially\n approved for that purpose.\n\fFunctional Area: Prev. Eff. Date: Page 12 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n g. The temperature of the scald water should be\n adequate (generally 140\uf0b0F to 145\uf0b0F) to insure\n clean carcasses by loosening hair sufficiently.\n Hogs are placed in the scald vat for\n approximately two minutes. If the hog stays\n too long in the vat or at too high a\n temperature, overscald may result. This is the\n cooking of the carcass with breaking of the\n skin and resulting scald water contamination.\n\n h. If the water is too cold or if the carcass is\n left for too short a period of time in the vat,\n the hair and scurf (which is a combination of\n skin, dirt, and other filth) will not loosen,\n thus resulting in improper dehairing and the\n scurf being left on the carcass.\n\n i. After the scalding operation, the dehairing\n machine is next in sequence. The dehairing\n machine must be maintained in good working\n condition in order to efficiently remove hair\n and to prevent mutilation by broken parts\n cutting into the carcass. The water\n temperature and the number of carcasses going\n through the machine must be regulated since\n these factors will greatly influence the\n dehairing effectiveness.\n\n j. The next abattoir procedure in the preparation\n of swine is gambrelling - the hoisting of hogs\n to the vertical position by tendons of the hind\n legs. After dehairing, the carcass is placed\n onto the gambrelling table and aligned. The\n hind feet are to be cleaned of hair and scurf\n before the tendon is opened. The gambrel stick\n must be cleaned prior to usage on a carcass.\n After the stick is inserted under the tendons,\n the stick is then hooked onto a trolley and\n hook that is used to convey the carcass along\n the dressing chain.\n\n k. Singeing is the next sanitary dressing\n procedure. The singer is used for burning the\n fine hair present on hogs. Singeing is an\n important dressing procedure in the preparation\n\fFunctional Area: Prev. Eff. Date: Page 13 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n of the carcass for the dropping of the head.\n The carcass must be properly cleaned before the\n head is dropped or before any other opening\n cuts is made in the carcass. Hand scraping or\n shaving is done after singeing. (The purpose of\n hand shaving is to remove all the hair before\n the final wash.) In a scalding vat/dehairing\n machine operation, \"final wash\" refers to\n washing of the carcass prior to head dropping\n or any incision made in the carcass.\n\n l. The establishment must properly clean hog\n carcasses before any opening is made for\n evisceration or for dropping of the head. Once\n an opening cut is made in the carcass, hair,\n scurf, etc. shall be removed by trimming. The\n last procedure prior to head dropping is\n carcass washing (final wash), the purpose of\n which is to remove loose dirt, hair, and scurf.\n The water spray used should be a strong fine\n spray to accomplish the final wash.\n\n m. Finally, the head dropping procedure takes\n place so that head inspection may be done.\n There are several points to keep in mind about\n head dropping in a manner that leaves the\n mandibular lymph nodes attached to the head and\n available for inspection. It is improper\n presentation if the nodes are not left attached\n to the head for inspection. Also, the header's\n knife must be sanitized after each head is\n dropped, due to the frequency of abscesses and\n tuberculosis in the cervical area of swine.\n\n n. The next dressing procedure after head\n inspection is bunging. The area immediately\n surrounding the bung is cut so as to allow the\n bung to drop between the hams.\n\n o. The next procedure involves opening the\n brisket. While opening the brisket, the plant\n employee should use special precautions to\n avoid cutting the viscera. The brisket knife\n or saw is to be sanitized after use on each\n animal, since the thoracic cavity is entered\n\fFunctional Area: Prev. Eff. Date: Page 14 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n and there is no way of knowing if abscesses or\n other abnormal conditions are present to\n contaminate the knife or saw. Eventually, the\n carcass will be prepared in such a way that the\n viscera and carcass can be inspected.\n\n 1) Contaminants on the midline must be\n trimmed before opening the abdominal\n cavity. When opening the midline,\n establishment employees must exercise care\n to prevent cutting the urinary bladder,\n intestines, stomach, or gall bladder. a\n special knife is usually used to prevent\n cutting the viscera. The cut is made with\n the knife point out, using the hand to\n push back the viscera.\n\n 2) The penis (pizzle), the uterus, the\n urinary bladder, and lactating mammary\n glands are removed.\n\n 3) After these operations, the actual\n evisceration occurs. The eviscerator must\n take precautions not to drop the viscera\n or drag it across the platform or floors.\n\n 4) Organs and carcasses contaminated by\n stomach or intestinal contents, urine,\n bile, etc. should be thoroughly cleaned\n before being presented for inspection.\n Such contamination shall be removed in a\n manner satisfactory to the inspector.\n Removal of contamination by washing may be\n acceptable if there is no splashing or\n spreading of the contamination.\n Generally, when the surfaces are smooth\n and unbroken, like the surface of a liver,\n washing may be satisfactory. When the\n surfaces are neither smooth nor unbroken\n or when the contamination is extensive or\n when washing only serves to spread the\n contamination, trimming would be\n necessary. If the contamination is so\n excessive that all or part of a set of\n\fFunctional Area: Prev. Eff. Date: Page 15 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n viscera must be condemned, the viscera\n still must be cleaned sufficiently so that\n inspection can be performed, because\n lesions may be observed that could affect\n the disposition of the head, viscera, or\n carcass.\n\n 5) Carcass tissue or organs contaminated with\n milk, pus, exudate, or pathologic tissue\n must be trimmed under the inspector's\n direct supervision. Scraping, washing, or\n wiping is unacceptable. Washing skinned\n carcasses before inspection to remove\n contaminants resulting from improper\n dressing is not permitted. Such\n contaminants must be removed by trimming.\n p. Contaminated equipment must be washed with\n water then sanitized. The moving top viscera\n table must be cleaned and sanitized\n continuously. It should be given a hot water\n sanitizing.\n\n q. The carcass splitting operation takes place\n after viscera inspection. The splitting saw\n must be sanitized after each retained carcass.\n After the splitting operation, trimming\n procedures such as removal of abscesses from\n the ham facings and removal of castration\n scars, pizzles, and related tissue should take\n place.\n\n 1) After the splitting and trimming of the\n carcass, the neck should be cleaned.\n Pieces of trachea, blood vessels, and\n blood clots must be trimmed and washed\n from the neck.\n\n 2) External stick wounds contaminated by\n debris from the skin, scald water, and\n clotted blood must be trimmed. Other\n tissues contaminated by scald water must\n also be trimmed. Internal stick wounds\n should be opened for removal of blood\n clots.\n\fFunctional Area: Prev. Eff. Date: Page 16 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n 3) Kidney popping or removal of the capsule\n from the kidney for adequate inspection is\n another necessary requirement, as is the\n removal of the thyroid gland.\n\n 4) All remnants of spermatic cords,\n abscesses, and bruises that are present in\n the ham facings must be removed. If\n tapeworm cysts should be found, the\n carcass should be retained for veterinary\n disposition.\n r. Quite often, after the hog is dressed\n completely and all inspection procedures have\n been accomplished, leaf fat removal will take\n place. Leaf fat is the heavy layer of fat\n lining the walls of the abdominal cavity.\n Sometimes the smaller pieces of the leaf fat\n (scrap fat) are removed with a hand scraper.\n\n s. The carcass is now ready to be washed, branded,\n and sent to the cooler. Necks may be washed\n (primarily to remove blood clots) after leaf\n and scrap fat removal. Skimmings from such\n washings shall not be used for edible purposes.\n If the carcass was scalded, bone dust may be\n washed from the carcass. If the carcass was\n skinned instead of scalded, the carcass must be\n washed to assure removal of possible loose\n hair. The inspector then evaluates the carcass\n and approves/disapproves the carcass for\n placement in the cooler. The marks of\n inspection are applied in the cooler. Each\n carcass must contain at least one mark of\n inspection of each half before entering the\n cooler if the carcass is split completely. If\n the sides of the carcass are held together by\n natural (skin) attachments, one mark of\n inspection would be sufficient. The brand\n utilized in the number 1 (1 3/4\" diameter).\n\n t. Pathogen Reduction: After washing, the carcass\n will be rinsed with a sanitizing agent as\n outlined in the plant HACCP Plan.\n\fFunctional Area: Prev. Eff. Date: Page 17 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n u. After carcasses are chilled to the desired\n temperature, they are blocked and packaged in\n \"combos\". Combos are shipped to the Food\n Distribution Unit for further processing.\n Hams, shoulders, and loins are blocked so that\n they may be utilized by skinning machines prior\n to boning and fabrication (ie. ground pork,\n sausage, etc.).\n\n v. Usable pork by-products are packed in boxes of\n appropriate size. A label must be affixed to\n the box, which will include item name, lot\n number, weight, and date shipped. By-products\n shipped with lot of carcasses from same animals\n do not require labels. If shipped separately,\n are not to be mixed with head meat.\n\n 1) Hearts and tongues may be boxed together\n or separately, but are not to be mixed\n with head meat.\n\n 2) Tongues, hearts, and head meats may be\n processed into sausage and identified as\n such on the approved labels by the\n Department of Agriculture. These items\n should not be packaged in loin boxes, due\n to irregular shape and size which causes\n storage problems in freezers.\n\n 3) No pork livers or feet are to be shipped\n to Food Distribution Unit unless\n specifically requested.\n D. Record Keeping\n\n 1. A Slaughter Report is prepared each day to provide a\n record of all slaughter activities. A separate\n Slaughter Report is prepared for cattle and for\n swine. Information contained in Slaughter Report\n include:\n\n a. Slaughter date\n\n b. Type animal\n\fFunctional Area: Prev. Eff. Date: Page 18 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n c. Number of head slaughtered this date\n\n d. Live weight, taken from scale tickets of all\n loads of this type animal received on this\n date, and added together.\n\n e. Hanging weight for each carcass, recorded after\n slaughter. Cattle hanging weights are recorded\n by stock number. Swine are listed separately,\n but do not have an identifying number for each\n carcass.\n\n f. Total slaughtered hanging weight\n\n g. Cold weight of meat transferred to Food\n Distribution Unit meat plant and weight of\n liver and edible by-products is taken.\n\n h. Weight of offals\n\n i. Date of delivery of animals to abattoir\n\n j. Signature of person delivering animals,\n certifying delivery of animals and certifying\n delivery as correct\n\n k. A space is provided for use by Business Office\n in calculating percentage yield. Live weight\n is divided into hanging weight to determine\n slaughter yield percentage.\n\n 2. Beef Slaughter and Processing Performance Report and\n Pork Slaughter and Processing Performance Report,\n when fully completed, are monthly records of\n activity/production of combined abattoir and meat\n processing units.\n\n a. Abattoir is responsible for completing sections\n A, B, C, D, and E on these forms.\n\n b. Reports are submitted to the Farm Services\n Administrator\u2019s Office on a monthly, quarterly\n and yearly basis.\n\fFunctional Area: Prev. Eff. Date: Page 19 of\n\nCORRECTIONS DIVISION/ 12/15/02 17\n\nFACILITIES OPERATIONS Effective Date: Reference Number:\n\n 9/01/04 IVM01-0006\n\n c. Tongue, hearts, and head meat may be included\n in ground beef, but must be labeled\n accordingly.\n\n d. All Slaughter Plants will complete their\n portion of the Meat Processing report as stated\n in SOP IVL01-00021.\n\n E. HAACP Implementation\n\n 1. Each Abattoir will develop, implement and follow a\n HAACP program.\n\n 2. HAACP programs should follow Georgia Department of\n Agriculture and United States Department of\n Agriculture guidelines.\n\n 3. The Information Resources Manager will review and\n certify that each unit\u2019s plans are kept up-to-date.\n\n F. Safety\n\n 1. Weekly safety meetings pertaining to work area\n specific topics will be mandatory. A copy of the\n meeting minutes including list of attendees should\n be maintained on site for a period of two (2) years.\n\n 2. It will be the responsibility of all farm staff to\n monitor farm operations on a daily basis to insure\n the safety of both the staff and inmates assigned to\n this work area.", "word_count": 5241, "powerdms_url": "https://public.powerdms.com/GADOC/documents/105476", "url": "https://gps.press/sop-data/409.03.06/", "attachments": [] }