Utah Admin. Code R58-11-5 - Equipment and Sanitation Requirements
(1) Any vehicle or unit used for farm custom
slaughtering shall be maintained consistent with the sanitation standards in
Section R58-11-3.
(2)
(a) Any
vehicle or unit shall incorporate a tripod or rail that can lift a carcass to a
height that enables the carcass to clear the ground for bleeding and
evisceration.
(b) Any hook, gamble,
or rack used to hoist and eviscerate animals shall be of easily cleanable metal
construction.
(3)
(a) Knives, scabbards, saws, and other
equipment shall be made of rust resistant metal or other impervious, easily
cleanable material.
(b) A clean,
dust proof container shall be used to transport and store each instrument and
utensil used in slaughtering animals.
(4)
(a) A
water tank shall be an integral part of the unit or vehicle.
(b) The water tank shall be of approved
construction with a minimum capacity of 40 gallons.
(c) A licensee shall maintain each water
system according to sanitary standards and use only potable water.
(5) A licensee shall fill a
sanitation tank large enough to allow complete immersion of each tool used for
slaughtering during slaughter operations with potable water and maintained at a
temperature of at least 180 degrees Fahrenheit.
(a)
(i) In
lieu of 180 degrees Fahrenheit water, a licensee may use chemical sterilization
with an approved chemical agent after thoroughly cleaning the
equipment.
(ii) Chloramine,
hypochlorite, quaternary ammonium or other approved chemical compounds may be
used for this purpose, and a concentration shall be maintained sufficient to
disinfect each utensil.
(b) 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 any person can clean
their hands and equipment 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) Pursuant to
9 CFR
325.13, any licensee may denature inedible
product and offal with either an approved denaturing agent or using 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 the product
will not be adulterated, misbranded, or mislabeled;
(b) transport the meat in such a way that it
is properly protected; and
(c)
deliver carcasses to be placed under refrigeration at or below 40 degrees
Fahrenheit within one hour of slaughter.
(10) A licensee shall thoroughly clean each
unit or vehicle after each daily use.
(11) A licensee shall clean and sanitize any
food-contact and non-food-contact surfaces of utensils and equipment as
necessary to prevent the creation of insanitary conditions and the adulteration
of carcasses and parts.
(12) A
licensee shall protect carcasses from adulteration during processing, handling,
storage, loading, unloading, and transportation to processing
establishments.
(13) A licensee
shall clean and sanitize knives, scabbards, saws, and other food-contact
surfaces before slaughter and as needed to prevent adulteration.
(14) A licensee shall clean and sanitize
equipment after each slaughter and immediately before each slaughter.
(15) A licensee shall place and properly
denature inedible in designated containers. The inedible containers shall be:
(a) marked "Inedible Not For Human
Consumption" in letters not less than 4 inches in height; and
(b) kept clean and properly separated from
edible carcasses to prevent adulteration.
(16) A licensee shall take adequate care to
prevent contamination of the carcasses from fecal material, ingesta, milk,
perspiration, hair, cosmetics, medication, and similar substances.
(17) Outer clothing a licensee wears while
handling exposed carcasses shall be clean.
(18) A licensee with a communicable disease,
who is a disease carrier, or who infected with boils, infected wounds, sores,
or an acute respiratory infection may not participate in livestock
slaughtering.
(19) A licensee shall
use the hand wash facilities as needed to maintain good personal
hygiene.
Notes
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