NY/T 1174-2006Quality management practice for broiler slaughtering (English PDF)

4.2.8 The factory shall have the harmless processing facilities in accordance

with the requirements of GB 16548.

4.2.9 The factory shall set up a special area for cleaning and disinfecting of the

live broiler transportation vehicles and tools as well as the related equipment.

4.2.10 The transportation vehicles and containers of live broilers shall be

thoroughly cleaned and disinfected before leaving the factory.

4.3 Factory design and facility hygienic requirements

4.3.1 Plant construction shall be durable, easy to repair, clean and disinfection,

AND has a good thermal insulation and fire performance.

4.3.2 The height of the parapet wall of the workshop shall not be less than 2 m,

AND the height of the parapet wall at the bloodletting area shall not be less

than 3 m. The parapet wall shall use non-toxic, harmless, easy to clean, light

color and bright building materials.

4.3.3 The design of the trench in the factory shall be smooth AND easy to

clean and disinfection, and equipped with a device to prevent the entry of solid

waste, odor overflow, and rodents access.

4.3.4 The design of other facilities such as dressing room, bathroom, shower

and so on in the factory shall comply with the requirements of GB 14881.

5.1 The pre-slaughtering and post-slaughtering quarantine inspection in

the slaughtering plant shall be conducted by the animal quarantine

officers stationed or dispatched by animal epidemic prevention

supervision institutes.

5.2 Pre-slaughter quarantine inspection

5.2.1 The live broiler shall, before entering into factory, have the animal

quarantine certificate and animal and animal products delivery disinfection

certificate as issued by the animal husbandry epidemic prevention supervision

institute.

5.2.2 It shall stop feeding the live broiler 12 h before slaughtering AND feed

sufficient water until 3 h before slaughtering.

5.2.3 The quarantine officer shall first check and collect the quarantine

certificate and the disinfection certificate of the animal and animal product

6.2 Chicken hanging and bleeding

6.2.1 Equipment requirements for bleeding and dripping room

6.2.1.1 It shall provide the bloodletting equipment, except otherwise there are

relevant requirements of religious customs.

6.2.1.2 It shall provide a blood collection tank which is impermeable AND easy

to clean and disinfection.

6.2.1.3 It shall provide the equipment to clean and disinfect the bleeding tools.

6.2.1.4 The indoor illumination shall be kept below 50 lx.

6.2.1.5 The dripping room shall be kept dark during production.

6.2.2 Hygienic quality requirements

6.2.2.1 It shall gently grasp and hang the live broiler to avoid mechanical

damage AND hang the both legs of the chicken on the hook at the same time.

6.2.2.2 The bloodletting equipment voltage control shall be maintained at 30 V

~ 50 V.

6.2.2.3 Chickens entering the slaughtering room shall immediately be

subjected to bleeding after faint, except otherwise there are relevant

requirements of religious customs.

6.2.2.4 During bleeding, it shall accurately cut off the carotid artery, AND the

dripping duration shall be maintained at 3 min ~ 5 min.

6.2.2.5 The bleeding tools in the production shall be cleaned and disinfected in

accordance with the specified frequency.

6.2.2.6 It shall establish the cleaning procedures AND the production tools

shall be kept clean and well maintained.

6.2.2.7 The pre-slaughtering room, bleeding room, and dripping room shall be

thoroughly cleaned and disinfected after production.

6.3 Immersion and feather removal

6.3.1 Equipment requirements

6.3.1.1 It shall have the immersion tank compatible with the production

capacity which has automatic temperature control facilities.

6.4.1 Equipment and operational requirements

6.4.1.1 All operations for visceral removal shall be performed in the visceral

removal room.

6.4.1.2 When opening, the size of the opening shall be such as able to be

inserted with hand, manipulator or other tools; AND it shall avoid damaging the

internal organ by knife.

6.4.1.3 When using the automatic visceral removal machine or special tools to

remove the internal organs, it shall avoid the device from hurting the digestive

tract.

6.4.1.4 In the mechanical or manual removal of the anus, it shall avoid the

contents of the digestive tract from contaminating the carcass.

6.4.1.5 The removal of head, neck and claw shall comply with the

requirements of NY/T 330.

6.4.2 Hygienic quality requirements

6.4.2.1 When cutting off the neck skin and separating the skin, it shall avoid

damaging the muscles.

6.4.2.2 It shall completely remove the crop and esophagus, AND the

carcasses contaminated with crop contents, bile and feces shall be removed

from the production line for separate cleaning and processing.

6.4.2.3 The tools used for visceral removal shall be cleaned every time after

use or after each hand operation before the follow-up operation.

6.4.2.4 The tools used for bleeding and visceral removal shall be cleaned and

disinfected with hot water of more than 83 °C at least once per hour.

6.4.2.5 The tools used for bleeding and visceral removal shall not contact the

ground or wall.

6.4.2.6 The disinfectant in disinfection tanks used for the disinfection of the

operator's hand, shoes and boots shall be kept at an effective concentration.

6.4.2.7 Hygiene cleaning tools for three different areas of bleeding, visceral

removal, and chilling shall be dedicated AND stored separately in a suitable

place.

6.5 Rinse

6.5.1 Equipment requirements

6.6.2.2 The temperature of the chilling water in the carcass chilling tank shall

be kept below 4 °C.

6.6.2.3 When chilling the carcass, it shall accurately measure the consumption

of the chilling water, with the water replacement for each chicken not less than

2.5 L.

6.6.2.4 The cooling time shall be not less than 30 min, AND after cooling the

carcass center temperature shall reach below 10 °C.

6.6.2.5 It shall reasonably control the consumption of disinfectant; when using

sodium hypochlorite for disinfection, the concentration of the disinfectant in the

pre-cooling water shall be kept at 50 mg/kg ~ 100 mg/kg.

6.6.2.6 After moving the carcass out of the chilling tank, it shall completely

drain the free water from the body surface and body cavity...

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