Hygiene PLANT HYGIENE No unauthorised persons should be given access to the slaughter hall. It is reserved to slaughterers alone whose competence, protective clothing and salmonella supervision are under control. Condition and order of the facilities, equipment and tools must be ensured. Their cleanliness must be verified before commencing work. The facilities, equipment and tools of the slaughterhouse are carefully cleaned once slaughtering ends and disinfected as necessary. Cleaning must not cause harm to food. All surfaces and tools coming into contact with bare carcasses or organs must be kept clean also during slaughtering. Tools, equipment and containers coming into contact with skinned carcasses and organs must not be used for any other purpose. Containers and tools meant for handling food must be clearly distinguishable from those used for other purposes. A good practice is to adopt a uniform colour-coded method between slaughterhouses to separate containers and knifes intended for handling organs and by-products. This ensures uniform operating methods between authorities, trainees and workers working at several slaughterhouses. The white containers reserved for food use are not used for any other purpose at the slaughter- Picture 3. Meat hooks must be stored so that the hook’s house. By-products, meat section touching the overhead rail does not contaminate the hooks, etc. are put into hook section touching the carcass.
Slaughter of reindeer in Finland
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