Utah Admin. Code R58-11-5 - Equipment and Sanitation Requirements-Farm Custom Slaughter

The following equipment and sanitation requirements shall apply to farm custom slaughtering:

(1) The unit or vehicle used for farm custom slaughtering shall be constructed so as to permit maintenance consistent with the sanitation standards listed in Section R58-11-3.
(2) A tripod or rail capable of lifting a carcass to a height that enables the carcass to clear the ground for bleeding and evisceration shall be incorporated into the unit or vehicle. Any hook, gamble, or rack used to hoist and eviscerate animals shall be of easily cleanable metal construction.
(3) Knives, scabbards, saws, and other equipment shall be of rust resistant metal or other impervious easily cleanable material. A clean dust proof container shall be used to transport and store each instrument and utensil used in slaughtering animals.
(4) A water tank shall be an integral part of the unit or vehicle. It shall be of approved construction with a minimum capacity of 40 gallons. Each water system shall be maintained according to sanitary standards, and only potable water shall be used.
(5) A sanitation tank large enough to allow complete immersion of each tool used for slaughtering shall be filled during slaughter operations with potable water and maintained at a temperature of at least 180 degrees Fahrenheit. In lieu of 180 degrees Fahrenheit water, chemical sterilization may be used with an approved chemical agent after equipment has been thoroughly cleaned. Chloramine, hypochlorite, and quaternary ammonium compounds or other approved chemical compounds may be used for this purpose and a concentration shall be maintained at a sufficient level to disinfect each utensil. Hot water, cleaning agents, and disinfectant shall be available if chemicals are used in lieu of 180 degrees Fahrenheit water.
(6) Cleaning agents and paper towels shall be available so hands and equipment may be cleaned as needed.
(7) Any apron, frock, or other outer clothing worn by a person who handles meat shall be clean and of material that is easily cleanable.
(8) Any inedible product and offal will be denatured, pursuant to 9 CFR 325.13 with either an approved denaturing agent or by use of pounch material as a natural denaturing agent.
(9) When a licensee transports uninspected meat to an establishment for processing, they shall:
(a) do so in a manner whereby product will not be adulterated or misbranded, or mislabeled;
(b) transport the meat in such a way that it is properly protected; and
(c) deliver carcasses in a way that they shall be placed under refrigeration at a temperature at or below 40 degrees Fahrenheit within one hour of the time of slaughter.
(10) Sanitation.
(a) Unit or Vehicle.
(i) Each unit or vehicle shall be thoroughly cleaned after each daily use.
(ii) Food-contact and non-food -contact surfaces of utensils and equipment shall be cleaned and sanitized as necessary to prevent the creation of insanitary conditions and the adulteration of carcasses and parts.
(iii) Carcasses shall be protected from adulteration during processing, handling, storage, loading, unloading, and during transportation to processing establishments.
(b) Equipment.
(i) Knives, scabbards, saws, and other food -contact surfaces shall be cleaned and sanitized prior to slaughter and as needed to prevent adulteration.
(ii) Equipment shall be cleaned and sanitized after each slaughter and immediately before each slaughter.
(c) Inedible.
(i) Inedible shall be placed in designated containers and be properly denatured, and the inedible containers shall be clearly marked "Inedible Not For Human Consumption" in letters not less than 4 inches in height.
(ii) Containers for inedible shall be kept clean and properly separated from edible carcasses to prevent adulteration.
(d) Personal Cleanliness.
(i) Adequate care shall be taken to prevent contamination of the carcasses from fecal material, ingesta, milk, perspiration, hair, cosmetics, medication, and similar substances.
(ii) Outer clothing worn by a permittee while handling exposed carcasses shall be clean.
(iii) No licensee with a communicable disease or who is a disease carrier or is infected with boils, infected wounds, sores, or an acute respiratory infection shall participate in livestock slaughtering.
(iv) Hand wash facilities shall be used as needed to maintain good personal hygiene.

Notes

Utah Admin. Code R58-11-5
Amended by Utah State Bulletin Number 2015-24, effective 11/23/2015 Amended by Utah State Bulletin Number 2021-09, effective 4/12/2021 Amended by Utah State Bulletin Number 2022-03, effective 1/12/2022

State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.


No prior version found.