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1. Live cow carrying in and
pending
1) Only allow reception of healthy cow and record on the reception
table
2) Doubtful live cow should be reported and inspected by the
inspector
3) When pending live cows, to reduce stress, even cows that
were moderated eating should be stabilized for more than 2 hours.
Cows received the previous day should be pended where water
and food supply is installed
4) Submit test sheet to the inspector and receive live cow inspection
5) Excrements on the pending area should be immediately cleansed.
The floor should be slightly angled
6) Entry into the butchery facility should be controlled from
the pending area
2. Live Cow Chasing Method
1) Check live cow number upon entry to the processing facility
2) While moving the cows, special care need to be taken for
passage way intersections and the passage should be angled upward
3. Shooting Operation and Wiring
1) Shooting Operation
When the cow comes into the correction frame, corrected and
then rolled 90¡Æ to the side, accurately fire specialized gun
in the center of the head within the installed supporting frame
2) Wiring
After making sure that the cow is fainted, put a wire through
the hole in the small gun and break the spinal cord. Sanitize
the wire. Plastic wires are more hygienic
4. Bloodletting and Fishing
A. Bloodletting Operation
Posture of the cow is rotated 90¡Æ backward from the firing position
and set upright
1) With a sanitized knife, cut the skin from the lower jaw area
to just before the chest area
2) With a sanitized knife, cut the carotid artery
3) Knife and hand should be sanitized and knife stored in a
sanitizer
B. Fishing
1) Blood is squeezed out by pressurizing the body and fishing
is operated where wire is inserted to break the spinal cord
to stop the movement of legs
2) Sanitize fishing wire
5. Shackling Operation
1) Wind the stopped right leg with shackle chain. Suspend onto
bloodletting conveyor
2) Hand, arm and apron should be sanitized before moving onto
the next process
6. Esophagus Knotting Operation
1) With a sanitized knife, cut the skin from the lower jaw area
to just before the chest area
2) Together with bronchus, take out the esophagus and separate
from the body
3) Knife , hand and arm should be sanitized and knife stored
in a sanitizer
4) Take out esophagus knotting equipment from the sanitizer
5) Hold the esophagus lower area with the left hand push the
equipment deep near the stomach area and then pull the lever
to knot the esophagus
6) Pull out the equipment, cleanse and then put back into the
sanitizer
7) Cleanse hand, arm and apron and then start the work from
1)
7. Head Amputation
1) Cut through the head and neck area leaving only a part of
the skin with a sanitized knife facing the blade outward. Once
the work is finished, sanitize knife, hand and arm and then
put the knife back in the sanitizer
2) With a sanitized knife, cut between the head's back bone
and the first cervical vertebra
3) Move the removed head to the specialized lift rail area
4) Hook the head by the nose on the specialized hook
5) When switching the lift button on, completely separate the
head
6) Knife, hand, arm and apron should be sanitized, knife stored
in the sanitizer. Sanitized special hook should be prepared
7) Drop the head from the lift and put it into a specialized
transport suit or a cleansed cabinet
8. Forelimb Amputation Operation
1) Hold the forelimb with the left hand and with a sanitized
knife, cut the skin while facing the blade outward
2) Sanitize hand and knife and put the knife in a sanitizer
3) With a sanitized foot cutter or a knife, cut the forelimb
by cutting the joint between carpal bone and metacarpal bone
4) Foot cutter and knife should be sanitized and stored in a
sanitizer
5) Hold the hung down forelimb with the left and cut out the
remaining skin. Place the skin in the transport conveyer
6) Knife, hand, arm and apron should be sanitized before starting
the work again
9. Hind Leg Preliminary Skin Peeling
and Amputation Operation
A. Hind Leg Preliminary Skin Peeling
1) Hold the hind leg with the left and take out a sanitized
knife
2) Cut open the femoral region without the leg area while facing
the blade outward
3) Cut open the hip and lower abdomen area
4) Sanitize knife, hand and arm and place the knife in a sanitizer
5) Take out a sanitized knife
6) To prevent contamination from touching with the left hand
and to prevent injury while working, worker should always put
on a wrist supporter on the left arm
7) Peel off the skin from the femoral region down the leg area
8) Knife and hand should be sanitized and the knife put into
a sanitizer
9) Take out a sanitized knife
10) Hold the skin of the hip area with the left hand
11) Peel off the skin of the leg area from the hip area
12) Knife and hand should be sanitized and the knife put into
a sanitizer
B. Amputation of Hind Leg
1) Take out a sanitized knife
2) Cut the skin around the hind leg ankle area while facing
the blade outward
3) Knife and hand should be sanitized and the knife put into
a sanitizer
4) Hind leg should be amputated by cutting the joint between
tarsal bone and metatarsal bone with a sanitized knife or a
foot cutter
5) Place the amputated legs into the return conveyor slot
6) Knife and hand should be sanitized and the knife put into
a sanitizer
7) Place the hook for the suspension below the hind leg tarsal
bone
8) Lower the shackle chain trolley that is already bound on
to legs on one side and untie the chain
9) Hand and apron should be sanitized
10. Skin Peeling of Hip Area and
Tail, Anus Knotting Operation
1) Take out a sanitized knife
2) Hold the hip area skin with the left and cut off the skin
3) Cut off the tail. Fur and skin on the tip of the tail can
be stored for breed guarantee
4) Knife and hand should be sanitized and the knife put into
a sanitizer
5) Cut off the anus area while not damaging the rectum, with
a sanitized knife
6) Knife and hand should be sanitized and the knife put into
a sanitizer
7) Cover the anus area with plastic bag
8) Knot the anus area with a ring attached to a sanitized anus
knotting equipment
9) Dangle the anus area onto the abdominal cavity
10) Anus knotting equipment and hand should be sanitized and
equipment stored in a sanitizer
11. Chest / Abdomen Skin Peeling,
Removal of Breast and Penis, Breastbone Cutting Operation
A. Chest / Abdomen Skin Peeling
1) Take out a sanitized knife
2) Cut through the skin following the center line of chest /
abdomen area while facing the blade outward
3) Knife and hand should be sanitized and the knife put into
a sanitizer
4) Take out the sanitized skin peeler
5) Hold the abdominal skin with the left hand cut off the skin
6) When cutting off the other side, worker needs to place the
skin peeler on the left hand. Therefore the worker should sanitize
hand and arm first as well as the skin peeler after finishing
the left side and before starting the right side
7) Hold the abdominal skin on the right hand and cut off the
skin
8) After finishing the peeling operation, sanitize skin peeler,
hand and arm and place the equipment in the sanitizer
9) Start the work again with a sanitized knife
B. Removal of the Breast
1) Cut off the skin around the breast with a sanitized knife
while facing the blade outward
2) Do not let milk contaminate the surrounding
3) Knife and hand should be sanitized and the knife put into
a sanitizer and then take out a sanitized knife and cut off
the breast and then place it onto a return conveyor or a inedible
part container
4) Knife, hand arm and apron should be sanitized and knife placed
into a sanitizer
5) Start the work again with a sanitized knife
C. Removal of the Penis and Breastbone Cutting Operation
1) Remove the penis with a sanitized knife
2) Cut the surface of the breast bone with a sanitized knife
3) Knife and hand should be sanitized and the knife put into
a sanitizer
4) With a breast bone cutting saw or a knife cut open the breast
bone
5) Breast bone Saw or Knife and hand should be sanitized and
the saw or knife put into a sanitizer
6) Pull the bronchus up to the breast bone with a sanitized
knife and separate it from the body
7) Knife, hand and apron should be sanitized and the knife put
into a sanitizer
12. Skin Peeling Operation with
Machinery
1) Wind the skin around lower abdomen and thigh bone onto the
chain of the drum
2) After washing with water, take out a sanitized skin peeler
or a knife
3) Control the machinery with the left hand and peel off the
skin so that both sides balance out
4) Peel off the skin that wasn't peeled off from the prior process
5) When reversing the drum, chain unwinds automatically dropping
the raw hide on to the return slot just below the drum. Raw
hide is automatically moved to the outside by the transportation
system
6) Knife and hand should be sanitized and the knife put into
a sanitizer
7) Elevation stage and drum should return to its original location
13. Removal of White Organs
1) Cut open the abdominal area with a sanitized knife facing
the blade outward
2) Pull out the rectum so that it is dangled out, continuously
taking out the small and large intestine and hanging down the
platform will pulls out the first ~ fourth stomach
3) Holding the duodenum strongly with the left hand and separate
the contents of the intestine so that intestine and stomach
is separated
4) Drop the left hand's intestine on to the small part on top
of the conveyor carefully
5) Knife, hand and apron should be sanitized and the knife stored
in a sanitizer
14. Removal of the Red Organs
1) Removal of the Liver: Hold the liver with the left hand and
cut all the connection parts with a sanitized knife. Carefully
not damaging the diaphragm, separate the liver and hook it up
on to the red organ conveyor
2) Removal of lungs, bronchus and heart
> Lift up the fat on the kidney and cut open following the
vertebrae lumbales heading the thoracic vertebrae
3) Knife, hand, arm and apron should be sanitized and the knife
put into a sanitizer
15. Cow Slicing Operation
1) Hold the tail with the left hand and cut with a sanitized
knife so that the cow carcass can be attached
2) Knife and hand should be sanitized and the knife put into
a sanitizer
3) With a sanitized electric saw, cut the carcass equally into
two following the vertebrae
4) After finishing the work, sanitize the electric saw and store
in a sanitizer
16. Trimming Operation
1) Observe any damaged or polluted area from the previous processes
and remove damaged or polluted part with a sanitized knife
2) Remove any blood or contaminant attached to the vertebrae
or inside the carcass
3) If the inside has been contaminated by the internal organ,
remove the contaminant and then cleanse and sanitize
4) Knife and hand should be sanitized and the knife put into
a sanitizer
17. Dressed Carcass Cleansing
Operation
Once trimming of the carcass for contamination removal and quality
improvement has been finished, carcass is passed through the
high pressure water cleanser for final cleansing operation
1) Cleansing water should be of drinkable quality
2) Cleansing water pressure should be 30~40psi
3) Cleansing process starts from the top and move downward
4) Cleansing water temperature should be around 20¡É
5) To minimize microbial contamination during the butchery process,
organic acid, chlorine water, or hot water (around 88¡É) can
be instantly sprayed in high pressure to inhibit microbial infection
and sterilize
6) Surface moisture is removed from the carcass finished with
cleansing and then transported to the cooling room
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