Card 08.03 Avicultural and rabbit slaughtering
THE RISKS:
- Bio hazard (due to contamination: livestock arrival and slaughter phases)
- Cut injuries in slaughter and sectioning phase (due to sharp knives and other objects)
-
Muscles and articulations injuries (due to uncomfortable and prolonged positions)
- Tendons, muscles and upper limbs bones traumas (due to knife and chopper use, uncomfortable positions and unsuitable handles)
- Lower limbs vascular disease during working phase (due to continuous standing)
- Muscular tiredness, strains and lumbar aches (due to manual load transport)
- Falls (due to slipping on wet surfaces or with organic remains on them)
- Respiratory system disease (unfavourable working conditions at low temperatures)
- Running down people or bumping materials (due to vehicles use)
It is necessary to remind that:
Industrial slaughtering is performed in proper areas suitably equipped. Home slaughtering shall follow the same safety and hygiene
principles of slaughterhouses, even if risks are lower.
PRACTICAL AND OPERATING INDICATIONS:
Slaughterhouses shall be provided with enough rooms to guarantee a division among various production phases, from the arrival of the living animal to the sending of the meat packagings.
Rooms shall be provided with:
- waterproof floors, easy to clean and disinfect to help water evacuation;
- drain fitted with traps and gratings;
- smooth walls covered with washable light coloured material up to 2 m of height and all along the storing path, in refrigerating rooms and in depots;
- walls angles and corners shall be round off to guarantee adequate hygiene practices;
- doors and windows frames made of indestructible, impermeable and smooth materials;
- an adequate ventilation and vapour/odour extraction systems;
- a natural/artificial illumination systems;
- cleaned and easy to clean ceiling.
Operator shall always use P.P.E.:
- gloves;
- anti-skid shoes/boots;
- apron
with special characteristics (according to the task to perform):
- cut and sting resistant;
- impermeable;
- heat-insulating.
During slaughtering and packing, operator shall not allow his/her hands to be cold for long time (meat manipulation is performed at 7° C). Impermeable and heat-insulating gloves shall be worn.
Working places usually have a temperature of 12°C, so the operator shall wear appropriate clothes made of insulating fibres (natural or synthetic).
It is necessary to reduce manual load within sensible limits: 25 kg for men and 15 kg for women.
Operator shall be extremely careful while using manual cutting tools.
FURTHER INDICATIONS AND ADVICE
- Operator shall periodically go and see the Company Physician.
- Statistics on occupational disease of this sector shall be checked and their possible internal dimensions shall be estimated.
- Operator shall always keep clean clothes and use automatic washing systems to clean boots, waterproof clothes, hands and working tools.
- Operator shall not touch his/her eyes/face with filthy gloves.
- Rooms shall always be cleaned and free from any remain, avoiding stagnations and staunching.
- Disinfectants and detergents shall be put in suitable rooms or devices as well as all the tools used for cleaning.
- Sinks and sterilizers shall be enough (1 out of 4-5 employers) and easy to reach.
