Detaching the digestive tract The clean side of the slaughter line begins at the point where the hide has been detached from the carcass. Gutting is the first work phase on the clean side. The skinned carcass is exposed to contamination and splashes. In order to avoid contamination, the carcasses must not touch each other or any surfaces, such as walls, doors or the gut container. Touching the carcass by the hands, tools or clothes must be avoided. The knife is switched in the steriliser after each work phase. The hands and arms must be washed after each reindeer. Splashing of water on the carcasses must be prevented. The cleanliness of the gut container must be ensured during the whole slaughtering process. Picture 18. The digestive tract is attached to the abdominal cavity. Photograph by Sauli Laaksonen.
Slaughter of reindeer in Finland
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