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No chance for bacteria

When setting up artisanal slaughterhouses, strict EU regulations on equipment and hygiene must be complied with. A smooth slaughtering process saves butchers not only time, but also costs. This contribution presents functional solutions for optimal work processes.

More than ever, artisanal slaughterhouses are faced by the challenge of ensuring that their individual work steps run efficiently, in order to optimize time and costs. Cleanliness and hygiene are essential requirements for this. §11 sentence 2 of the food hygiene regulations (LMHV) state that in small slaughterhouses with limited space, meat may only be cut if measures are taken to prevent contamination. Compliance with legal hygiene regulations during meat processing thus has the highest priority in order that bacteria have no chance to spread. In addition, the right working conditions can reduce physical fatigue as well as psychological pressure on employees. Longer concentration reduces the acute danger of accidents and injuries and lastingly increases employee motivation and work quality.

The prerequisites for high-quality artisanal meat production are impeccable work surfaces and devices as well as drainage processes that set hygiene standards due to their material qualities. When planning individual slaughterhouses conception and their equipment, decisive factors to consider are the necessary slaughtering capacity, the planned personnel use as well as the existing or planned facility. Likewise, further processing steps and other operational workflows are also important. Depending on the size of the business, for example, combined slaughtering facilities for pork and beef can be erected instead of separate ones. This provides advantages in regard to investment costs and space needs. In addition, it improves the cost efficiency of slaughterhouses because elements from the slaughtering, hygiene and conveying technology can be used for slaughtering both beef and pork.

To achieve higher meat quality, humane slaughtering is also an important aspect. The objective is not subjecting animals to any unnecessary stress. This means planning humane animal delivery and holding stalls with adequate drinking and sprinkling systems. The manner of driving the animals to the anesthetization station and slaughtering area must also not be underestimated.

To optimize the slaughtering process, many functional, technical and financial decisions must be made. Project planners with experience in designing unclean areas offer professional help for needs-oriented planning.

In this issue, Die Fleischerei presents a variety of functional solutions for a smooth slaughtering process.

Conny Salzgeber

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