Chapter 6 SANITATION

 

 

6.1 Sanitation

What does the word sanitation mean? Actually sanitation has different meaning to different people. Some people equate sanitation to public health, some to freedom from food poisoning, some to unsafe additives, some to absence of debris, objectionable odors, or pollution. Still others define sanitation as microbe, rodent, and insect control or the elimination of unwanted soil and unwanted food residues. Sanitation is the act or process of making sanitary and the promotion of hygiene and prevention of disease by maintenance of sanitary conditions. The inspection service is charged with the responsibility of seeing that the plant is operating in a clean, sanitary environment.

In any discussion about sanitation, the concept of being clean invariably leads to the question, "what is cleanliness?"

Microbiologists and food hygienists have suggested that the following types of cleanliness are important to maintaining a sanitary or clean meat plant.

Microbial cleanliness

Generally speaking, this would relate to food spoilage, or the shelf life of product. In meat handling plants most microbes originate from, or are spread by, contaminated meat, animals, and/or people. It would be safe to say that the equipment, building, and surrounding areas are constantly being bombarded with microbial bacteria. The types and sources of microbe contamination vary greatly within and between different areas of the plant.

Physical cleanliness

The degree of sanitation at which no visible food or soil remains after cleanup. This degree of cleanliness could not be reached if even minute amounts of food or soil residues exist. Hidden soil in hard-to see areas around and under equipment would indicate the sanitation effort was less than complete and therefore that microorganisms and other contaminants may not have been eliminated.

Chemical cleanliness

The plant sanitation team may go to great measures to remove soilage and contaminants, yet residues from chemical cleaning agents may remain on equipment or get into the water supply. Elimination of various residues can be accomplished by proper selection and use of cleaners and cleaning methods and adequate rinsing.

Other types of cleanliness

These would include, but not be limited to, the nature of air movement, humidity, lighting, air conditioning, waste disposal, and water pollution.

Clean means the surface is free of foreign materials such as fat, blood, dust, rust, paint, grease, cleaning chemicals, and the like. Basically, if it looks clean, feels clean, and smells clean, it is acceptable. In a regulatory position one is required to monitor and check how well a plant is being cleaned.

At the time inspection is granted to a plant, a responsible plant official signs a statement which guarantees that the plant will produce wholesome products in a clean plant, utilizing hygienic procedures. The plant will strictly comply with all federal regulations pertaining to inspection.It also indicates that plant management is responsible for training all plant employees in the proper handling of product and other sanitary procedures.

Prior to operations in the meat plant, a preoperative sanitation inspection is performed by a designated plant employee. This inspection is to insure that a satisfactory cleanup was accomplished.

In most slaughter operations, an MPI inspector will also perform a pre-operative sanitation inspection, paying attention to premises, facilities, and equipment that are frequently hard to clean or frequently not properly cleaned. Depending on plant size, this pre-operational inspection may be made by more than one MPI inspector.

Since plant management is required to designate an individual to perform preoperative sanitation checks, the MPI inspector would most likely do a more random type of inspection. For example, if the plant had a number of individual items such as buckets, pans, trucks, etc., the MPI inspector would carefully examine a representative number of these pieces and accept or reject these items based on what was observed while examining the representative pieces.

Sanitation inspection does not cease when the MPI inspector is satisfied that an adequate cleanup was accomplished. During operations the MPI inspector must stay alert to detect improper handling of product and unacceptable housekeeping practices such as unsanitary product dressing procedures, inadequate handwashing by plant employees, inadequate floor cleaning or trash removal, and poor employee hygienic habits. Poor hygienic habits include smoking, dipping snuff, spitting on the floor, scratching the head, placing fingers in and around the nose or mouth, and sneezing or coughing on products.

MPI has provided two forms for sanitation. The form MP-455 daily sanitation report is designed to be an integral part of the inspectors sanitation control. When the form MP-455 is properly completed it will serve several functions. It is an official record of the plant's sanitary condition for that day and it serves as a means of notifying plant management and the inspector in charge of sanitary conditions. It is also an ongoing record of past sanitary conditions. It may show trends, or it might be used to substantiate withdrawal of inspection. This form is kept on file for two years.

The second form is the MP-33 U.S. Rejected -- U.S. Retained Tag. The MPI inspector would use this tag to reject a piece of equipment, or department, or retain any product. The MPI regulations say that any time an inspector determines a piece of equipment, utensil, room, or compartment at an official establishment is unclean or its use would be a violation of the MPI regulations,a U.S. Rejected Tag is attached to it.

The tag will remain and the department or equipment will not be used until the condition is corrected. The tag cannot be removed by anyone other than an MPI inspector.

Anytime the MPI inspector determines a carcass, part of a carcass, any product manufactured from a carcass is adulterated or unfit for use, a U.S. Retained Tag will be attached to the product in question. The tag will not be removed by anyone other than an MPI inspector and not until the reason for applying the tag is corrected, or the product is condemned and tanked.

These tags are serially numbered with a stub and corresponding number. When a tag should be applied, either U.S. Rejected or U. S. Retained, it should be completed on both sides.The tag should be securely attached and the stub should be removed and kept for your reference.

Before any member of the inspection force removes the tag, the condition for tagging must be acceptably corrected. Plant management must understand that they and the plant employees are not to remove any U.S. Reject-Retain Tag. If a tag is lost, plant management is held accountable.

There are several physical tools the well-equipped inspector will need to perform the pre-operational sanitation inspection. This would include a good flashlight, U.S. Retain/Reject Tags, a pen or pencil, and something to attach the tags such as string, rubber bands, wire ties, tape, or deadlocks.

In addition to these, the inspector must possess good organoleptic senses. The ability to determine when a surface is clean by touch, sight, or smell is very important.The organoleptical inspection is, in many cases, the only way the inspector can determine whether or not a department or equipment is clean.

Frequently, equipment is complex and has many components which require disassembly to be properly cleaned. This type of equipment must not be reassembled until the inspector has had the opportunity to organoleptically inspect all surfaces.

There are three or four basic considerations the sanitation inspector must understand. First, the MPI Manual is very specific in stating that all equipment and utensils must be cleaned and sanitized at least daily.Secondly, the sanitation inspector should concentrate on the product contact zone of equipment. The product contact zone is that surface, or area, or place on the equipment that comes into contact with exposed product. A few examples of product contact zones would include a viscera table, saw blades, knife blades, some conveyor belts.

The inspector must also be aware of the environment around these product contact zones. If there were some condensation above that clean viscera table, there is a very good possibility the viscera table will become contaminated. The same thing could be said of rust, chipping or peeling paint, dust, insects, and possibly even employees hands.

Another factor that concerns the inspector is the method of cleaning, the frequency of cleaning, and degree of cleanliness required. The department or area and whether exposed product is being handled in that area will dictate the level of sanitation inspected.In a dry storage area, where exposed product is not handled, it would probably not be necessary that the floor and equipment be washed every day. Conversely, in the offal work-up department, the floors, equipment, and probably the walls would require washing each day.

The outside premises is a place to start even though this is an area not usually observed on pre-operational inspection. Generally speaking, "outside premises" refers to any area beyond the physical plant and antemortem areas. Areas such as loading and unloading docks, approach pads, parking lots, trash collection points, used equipment storage areas, used water treatment and filter ponds, catch basins, and alleys must be reviewed periodically.

All driveways, loading and unloading dock pads, parking areas, etc., should be paved and policed to hold down dust and trash. Weeds should be kept mowed or removed to discourage rodent harborage. Antemortem pens should be cleaned daily. The pens must be kept in good repair, as should drive alleys, chutes, etc., to prevent unnecessary injury to the animals. It is required that the antemortem suspect pens be covered and adequate light provided.

Inedible product handling areas must also be kept acceptably clean. Even though traffic from inedible to edible departments is kept to a minimum, the possibility of contamination being carried into edible areas does exist. The insect and rodent population must be controlled. A clean, well-kept inedible department is one way to discourage rodent and insect infestation into inedible areas.

Water is used in almost every phase of plant operation. Therefore, the water supply in the meat plant must be acceptable for use on or in product. The term meat inspection uses to describe acceptable water is potable water. Normally the plant will receive its water from one of two sources: a private well on the premises or more commonly municipal or public water supply. It is the responsibility of the plant to furnish water potability certificates to the inspector in charge to verify the water being used does meat the national drinking water standards.

Nonpotable water is allowed to be used only in those parts of the official establishment where no edible product is being handled or stored. Nonpotable water is not to be used for washing floors, areas, or equipment that moves materials to and from edible product departments.

Nonpotable water is not permitted in hog scalding tanks, dehairing machines, or for cleanup of shackling areas, bleeding areas, or runways within the plant.

A few limited uses of nonpotable water within the plant might be removal of inedible product to the inedible department via flushing troughs; washing inedible products for tanking; in vapor lines serving inedible rendering tanks; and in ammonia condensers not connected to the potable water supply. All nonpotable water lines within the plant must be clearly identified to preclude cross-connection to potable water lines.

Back-siphonage is another source of potential contamination. Back-siphonage can be described as the reverse flow of used, contaminated, or polluted water into a water supply line due to negative pressure in the water supply system.

The used water can come from many sources. Janitorial sinks, livestock watering tanks, and defrost or soak tanks are potential problem areas, especially where a water inlet is below the water level. Wash room and rest room facilities must be equipped with functional vacuum breakers.

Handwashing facilities must be adequate enough in number and in locations that will encourage employees to use them. Even though handwashing facilities can be a source of contamination, their primary purpose is to encourage employees to remove contamination from their hands and arms.

These handwashing lavatories must be equipped with several features. The hot and cold water must be delivered through a combination mixing faucet by pedal or a means other than hand control.

The faucet outlet should be approximately 12 inches above the rim of the bowl to facilitate washing the arms as well as the hands. Approved liquid soap is to be used in product handling departments. Powdered soaps may be used in toilets and dressing rooms. An ample supply of towels will be supplied and if paper towels are used, a suitable dispenser is to be provided. A receptacle to receive used paper towels must be located adjacent to the wash station. These lavatories must have the drain connected directly to a floor drain. Drinking fountains should also be provided in all work areas and may be attached to and allowed to overflow into the lavatory.

Another piece of equipment utilizing water is the product reconditioning equipment.

When product becomes accidentally contaminated, the product may be cleaned with water, provided several requirements are followed. The inspector must agree the contamination can be acceptably removed by washing. If so, the unclean product will be washed individually immediately following contamination.

The product reconditioning equipment usually consists of a square sink with a removable perforated rack designed to keep product away from the bottom of the sink. The sink may be cone-shaped and may have upright sides to control water splash. The faucet must have a spray nozzle with sufficient pressure to remove the contamination.

The sanitation inspector must also check the welfare areas for sanitary conditions. Adequate eating areas should be provided with easily cleanable tables, chairs, or benches. If food and beverage machines are located in this area, they should be elevated on racks approximately 12 inches off the floor to facilitate the cleanup process. Lunches, snacks, and beverages must not be consumed in product handling departments.

Locker rooms will be located separate from toilet rooms. Doubling of employees into one locker should be discouraged. Each locker should be provided with a chair or bench and have a sloping top with adequate pitch to discourage any storage on locker tops. Lockers are not required if an acceptable alternate means of storing clothes in a sanitary manner is provided. A routine monthly locker sanitation check is required, more often if the inspector in charge feels it necessary.

As the sanitation inspector, you should never open lockers unless you are accompanied by a responsible plant representative.

Shower facilities should be provided in establishments in which slaughter operations are conducted.

The possibility of chemical residue contamination is present in any plant that uses cleaning agents. All chemical agents must be listed in the list of proprietary substances and non-food compounds publication, or the plant must have a letter authorizing the use of the chemical compound. The authorizing letter must be dated no earlier than the date on the current list of proprietary substances and non-food compounds publication. The publication identifies the product as approved if specific conditions are adhered to as indicated. If those conditions are followed, the incidence of chemical residue contamination is greatly reduced.

Equipment that is nor properly designed or properly maintained can be a source of product contamination. Equipment can range from a simple hand tool to a very large complex piece of equipment such as a continuous rendering system. Regardless of complexity or size, all equipment surfaces coming in contact with product must be kept free of scale, be smooth, nonporous, and free of joints or seans where pieces of product may lodge and decompose.

The most desirable metal for equipment manufacture is stainless steel. There are other types of metal being used, however, and the important consideration would be their resistance to rust and corrosion. Smooth-dip galvanized metal is an example. Some metals such as copper and its alloys, cadmium, antimony, and lead are not allowed to contact product.

Examples of other materials not allowed to be used in contact with product are enamelware, porcelain, and painted surfaces. Wood is discouraged as a material for equipment. However, cutting boards of hardwood can be used provided the board is kept as small as practical, kept sanded smooth, and is thoroughly washed and all surfaces air-dried each day. The most acceptable cutting boards are the hard rubber type.

Leathers and fabrics are not acceptable for equipment construction. Leather body guards are allowed to be used, but a protective covering of a washable material must be worn over them.

Adequate lighting is another requirement plant management must furnish. The MPI manual specifies the minimum light intensity requirements in specific areas and under specific conditions. All light bulbs must be protected. All bulbs and protective devices must be clean to prevent loss of intensity. Never should the light reflection cause a color deviation that would be different than that expected under natural light conditions. 

6.2 MISCELLANEOUS CONDITIONS 

6.2.1 BRUISES AND/OR INJURIES

6.2.1.1 ANTEMORTEM 

A. Method of Diagnosis 

• 1. Observation
• 2. Olfaction
• 3. Palpation 

B. Confusing Conditions 

• 1. CNS diseases.(Blow on head may stimulate CNS lesions)
• 2. Arthritis
• 3. Conditions causing lameness (Foot Rot,Foot and Mouth Disease, Vesicular exanthema)
• 4. Injection Lesions
• 5. Abscesses - spine, etc.
• 6. Tumors - Meningioma 

C. Significant Findings 

• 1. Impaired function of a part (luxations - fractures)
• 2. Abrasions, wounds and hematoma, nonspecific skin lesions may be confused with diamond skin disease,septicemic changes, necrotic or gangrenous lesions (putrid odors)

 D. Antemortem Disposition 

• 1. Condemnation - all such animals with systemic changes
• 2. Suspect others for more detailed P. M. examination

 6.2.1.2 POSTMORTEM 

A. Method of Diagnosis 

• 1. Observation
• 2. Palpation
• 3. Incision
• 4. Olfaction 

B. Confusing Conditions 

• 1. Septic inflammations
• 2. Injection lesions
• 3. Agonal hemorrhages
• 4. Significant Findings
• 5. Localized recent bruises, injury or fracture with hemorrhages in tissues (may be associated with local hemorrhage in adjacent node)
• 6. Recent injury or bruise with systemic changes
• 7. Extensive bruises over practically the whole carcass . 

C. Postmortem Disposition 

1. Condemnation 

• a. Those carcasses showing fresh, extensive generalized bruises of tissues and trimming would not be possible.
• b. Those carcasses with systemic changes irrespective of the extent of the bruise or injury.

2. Pass

•  2. Pass without restriction -- Localized bruises which can be trimmed 

6.2.2 EMACIATION 

This is a condition that develops due to low intake of food or increased metabolic rate resulting in depletion of normal body fat and protein reservoir. Typical changes are present in fat and muscle. 

6.2.2.1 ANTEMORTEM: 

A. Methods of Diagnosis

•  1. Observation
• 2. Palpation 

B. Confusing conditions 

• 1. thinness, leanness (Thin means a small amount of fat on a normal animal. Cachexia means a chronic debilitating condition.)
• 2. General ill health 

C. Significant Findings 

• 1. Poor condition - tight - wrinkled skin
• 2. Bony prominences
• 3. Weakness, debility, lethargy
• 4. Rough hair coat
• 5. Sunken eyes
• 6. Gaunt
• 7. Depression 

D. Antemortem Disposition

•  1. Condemnation in Yards not especially recommended. Emaciation is a postmortem condition.
• 2. Suspect - Those not condemned for postmortem

6.2.2.2 POSTMORTEM 

A. Method of Diagnosis 

• 1. Observe
• 2. palpate
• 3. incise 

B. Confusing Conditions 

• 1. Generalized edema
• 2. Generalized anasarca
• 3. Leanness
• 4. Anemia
• 5. Uremia

 C. Significant Findings 

• 1. Marked serous infiltration of body fat and visceral fat.
• 2. Degenerative changes serous infiltration and degeneration of muscle tissue (glassy appearing, moist muscle).
• 3. Diseased or abnormal condition associated with emaciation. 

6.2.3 ANASARCA 

Characterized by subcutaneous and intermuscular edema in shoulders, brisket and legs. Cause is in question. Seen occasionally in cattle, principally well fed steers.

6.2.3.1 ANTEMORTEM

A. Method of Diagnosis 

• 1. observation
• 2. palpation
• 3. temperature

B. Confusing Conditions

• 1. Uremia
• 2. Pericarditis 

C. Significant Findings 

• 1. Swollen areas of shoulder, brisket and legs
• 2. Areas that pit on pressure
• 4. Firm doughy areas
• 5. Cool areas
• 6. Lack of redness or pain,
• 7. Normal temperature
• 8. Reluctant to move - may have diarrhea 

D. Antemortem Disposition 

• 1. Condemn - if the condition is extensive and generalized.
• 2. Suspect - less than extensive 

6.2.3.2 POSTMORTEM

A. Method of Diagnosis 

• 1. Incise
• 2. palpate
• 3. observe
• 4. olfaction 

B. Confusing Conditions 

• 1. Emaciation
• 2. Uremia
• 3. Anemia
• 4. Resorption of large superficial bruised areas 

C. Significant Findings

•  1. Edema in of the brisket and shoulders shanks - Glossy shiny fluid in tissues
• 2. Absence of inflammatory process
• 3. Usually a feed lot steer

D. Disposition

•  1. Condemn -if advanced or generalized
• 2. Pass without restriction - If localized, remove and condemn involved tissue 

6.2.4 DROPSY (GENERALIZED EDEMA) 

Denotes abnormal amounts of body fluid in tissues or body cavities. It is usually associated with chronic liver, lung, kidney or heart condition.

6.2.4.1 ANTEM0RTEM 

A. Methods

•  1. Observe
• 2. palpate
• 3. take temperature

B. Confusing Conditions 

• 1. Uremia
• 2. Hydrops Amni
• 3. Traumatic Pericarditis
• 4. Bloat
• 5. Advanced Pregnancy 

C. Significant Findings 

• 1. Pits on pressure
• 2. Firm doughy consistency
• 3. Cool to touch
• 4. Absence of redness
• 5. Absence of pain
• 6. Abnormal temperature
• 7. Dyspnea
• 8. Cyanosis
• 9. Jugular pulse
• 10. Reluctance to move
• 12. Diarrhea or constipation
• 13. Cachexia
• 14. Cough 

D. Disposition 

• 1. Condemn (if evidence of systemic disease or cachexia)
• 2. Suspect (if there are symptoms of dropsy) 

6.2.4.2 POSTMORTEM

A. Methods of Diagnosis 

• 1. Incision
• 2. Palpation
• 3. Observation 

B. Confusing Conditions 

• 1. Emaciation
• 2. Uremia
• 3. Anemia
• 4. Anasarca (Dropsical conditions occur mostly in older cows) 

C. Significant Findings 

• 1. Hydrothorax
• 2. Ascites or edema in abdominal cavity
• 3. Fluid in all body tissues
• 4. Absence of Inflammatory process
• 5. Chronic affections of lungs, liver, kidneys, or heart 

D. Disposition

•  1. Condemnation (if condition is generalized)
• 2. Pass without restrictions (if the condition is localized)

6.2.5 SEXUAL ODOR OF SWINE

6.2.5.1 ANTEMORTEM (Not applicable)

6.2.5.2 POSTMORTEM

A. Method of Diagnosis

• 1. Observation
• 2. Incision
• 3. Olfaction

B. Confusing Conditions

• 1. Normal carcass odor (Must learn this)
• 2. Uremic odor
• 3. Ruptured preputial diverticula
• 4. Foreign odors

C. Significant Findings

Any sexual odor from carcass or viscera.Look for this in boars, stags cryptorchids.

D. POSTMORTEM DISPOSITION

• 1. Condemnation (Condemn a carcass with a pronounced sexual odor.)
• 2. Pass with restriction carcasses with less than pronounced odor. 

6.2.6 IMMATURITY

6.2.6.1 ANTEMORTEM

A. Methods of Diagnosis

• 1. Close Observation
• 2. Palpation

B. Confusing Conditions

• 1. Dwarfism
• 2. First calves
• 3. Twins
• 4. Very small calves which may still be normal

C. Significant Findings

• 1. Muscular incoordination
• 2. Inability to stand or walk normally (Lack of muscular development)

 

NOTE: If umbilical cord has dried up and fallen off and you see an unstable calf, be suspicious of abnormal or starved calf. Check teet and hooves.

 

D. ANTEMORTEM DISPOSITION

• 1. Condemnation - Condemn or withhold from slaughter animals with inability to stand and walk normally. (Lack of muscular development).
• 2. Suspect those with inconclusive signs.

6.2.6.2 POSTMORTEM

A. Method of Diagnosis

• 1. Observation
• 2. Palpation
• 3. Incision

B. Confusing Conditions

• 1. Leanness
• 2. Cachexia

C. Significant Findings

• 1. Water-soaked appearance .Loose, flabby tissues which can tear easily or that you can stick your fingers through with ease.
• 2. Grayish-red color to muscle
• 3. Lack of muscular development (check the upper shanks - remember breed differences)

 D. POSTMORTEM DISPOSITIONS

• 1. Condemnation - Condemn if meat is water soaked, loose, flabby, tears easily.
• 2. Pass without restriction all others

6.2.7 ASPHYXIA (SUFFOCATION)

6.2.7.1 ANTEMORTEM (Non-applicable)

6.2.7.2 POSTMORTEM

A. Methods of Diagnosis

• 1. Observation
• 2. Incisions

B. Confusing Conditions

• 1. Frostbite
• 2. Anaphylactic shock
• 3. Conditions resulting in passive congestion

C. Significant Findings

• 1. General hyperemic appearance
• 2. Absence of stick wound
• 3. Organs engorged with blood
• 4. Body blood vessels engorged with blood

D. POSTMORTEM DISPOSITION

• 1. Condemnation
  • a. Condemn if there is generalized hyperemia with engorged organs.

NOTE: Important in hogs when they have been placed in the scalding vat alive and were suffocated by drowning in the vat.

 

• b. Condemn because the blood-filled tissues make a very unstable, unsound product and such engorgement may mask other septicemic or toxemic conditions.

• 2. Pass without restrictions carcasses with lesser involvement.