U.S.

INSPECTED

MEATPACKING PLANTS

A Guide to Construction, Equipmeht^ Layout |

AGRICULTURE HANDBOOK NO. 191

AGRICULTURAL RESEARCH SERVICE
U. S. DEPARTMENT OF AGRICULTURE

For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington 25, D.C. - Price $1
 PREFACE

The Federal Meat Inspection program has been maintained continuously

since the Meat Inspection Act was first approved in 1906. On July 1, 1959,
inspection was conducted in 1,334 establishments located in 546 cities and
towns. These included 529 slaughtering establishments and 805 establish-
ments engaged in meat processing only.
During the fiscal year 1959, nearly 100,000,000 animals were slaughtered
(approximately 80 percent of the total commercial slaughter in the United
States), and 17,500,000,000 pounds of meat food products were prepared
under supervision of the Federal meat inspection service.
This handbook is designed for use by meat inspection personnel, meat
packing plant operators, packing plant architects and engineers, and others
interested in control programs involving slaughtering and meat processing
operations.
The paragraphs are numbered to facilitate reference in correspondence be-
tween the Meat Inspection Division and meat packers or their architects
and engineers.
A list of specifications or notations covering meat inspection requirements
not ordinarily shown in drawings themselves is included in the appendix.
This list, which in some instances repeats in condensed form some of the
information in the explanatory portion of the publication, is for the con-
venience of architects and engineers. Specifications accompanying drawings
submitted for approval by the Meat Inspection Division should be selected
from the list in this handbook rather than the usual builder's specifications.
Prepared in the Meat Inspection Division, Agricultural
Research Service, U.S. Department of Agriculture
 CONTENTS

PAGE PAGE
PREFACE ii PLANT LIGHTING, VENTILATION, AND REFRIG-
INTRODUCTION ERATION 6
Administration of Federal Meat Inspection Lighting 6
Purpose of Federal Meat Inspection Act Ventilation 6
Scope of Federal Meat Inspection Activities. . Refrigeration 7
Cost of Inspection Services EQUIPMENT 7
Exemption From Provisions of Meat Inspection Act Acceptable Materials 7
Application for Inspection Service Nonacceptable Materials 7
DESCRIPTION OF PLANS AND SPECIFICATIONS Plastics and Resins 7
THAT MUST ACCOMPANY APPLICATION FOR Gaskets ajid Packings 7
INSPECTION 2 DESIGN AND CONSTRUCTION OF EQUIPMENT.. 7
Submittol of Plans 2 Product Zone 7
Plot Plan 2 Accessibility for cleaning 7
Floor Plans 2 Provisions for dismantling 7
Roof Plan 2 Bearings 7
Section Drawings 2 Interior corners 10
Elevation Drawings 2 Welded joints 10'
Specifications or Notations 2 Freedom from cracks, recesses, ledges, and the
Size of Drawings 2 like 10
Legibility 2 Self-draining equipment 10
Scale 2 Lubricants 10
Changes and Revisions 2 Pumps and pipelines 10
Rearrangement of Operations or Activities 3 Nonproduct Zone 10
Approval Stamp Space 3 Safety guards 10
Approval of Plans and Specifications 3 External surfaces 10
Use of Competent Arcliitect or Engineer 3 EQUIPMENT INSTALLATION 11
LOCATION OF ESTABLISHMENTS 3 Spacing From Walls and Ceilings 11
Site 3 Spacing Above Floor 11
Accessibility 3 Wall-Mounted Facilities 11
Separation 3 Control of Waste Water 11
Retoil Business on Premises 3 Vent Stacks From Hoods 11
Expansion 3 Height of Work Tables 11
Inedible Products Departments and Grease Catch Woter on Work Tables 11
Basins Cutting and Boning Boards and Tables 12
WATER SUPPLY, PLANT DRAINAGE, AND SEW- Equipment Washroom 12
AGE DISPOSAL SYSTEM 4 HAND-WASHING FACILITIES, STERILIZERS,
Water Supply 4 DRINKING FOUNTAINS, AND CONNECTIONS
Potable water supply 4 FOR CLEANUP HOSES 12
Nonpotoble water supply 4 Lavatories 12
Vacuum breakers 4 Sterilizers 13
Plant Drainage 4 Drinking Fountains 13
Special drainage requirements 5 Hose Connections 13
Sanitary drainage lines 5 Location of Facilities 13
Size and construction of drainage lines 5 FACILITIES FOR PROCESSING EDIBLE PRODUCT. 13
Traps and vents on drainage lines 5 Size of Departments 13
Trunk lines 5 Flow of Operations 13
Plant Waste Disposal 5 Perishable Product Departments 13
Acceptance of plant waste system 5 Freezers 14
Catch basins for grease recovery 5 Incubation Room for Sterile Canned Product 14
Disposal of paunch contents, hog hair, blood, Identification of Canned Product 14
and similar waste material 5 Dry Storage Space for Supplies 14
PLANT CONSTRUCTION 5 Truckways Within the Plont 14
Minimum Requirements 5 Vehicular Areas for Trucks and Railroad Track
Materials 5 14
Floors 5 DESIGN," EQUIPMENT, AND OPERATION OF
Coves 6 SLAUGHTERING DEPARTMENTS AND RE-
Interior Walls 6 LATED AREAS 14
Ceilings 6 Livestock Pens 14
Window Ledges 6 Ante Mortem Inspection Facilities 14
Doorways and Doors 6 Location of Holding and Shackling Pens 14
Screens and Insect Control 6 Facilities for Crippled Animals 16
Rodent Proofing 6 Power-Driven Bleeding Hoists 16
Interior Woodwork 6 Slaughtering Departments 16
Paint 6 Maximum Rate of Slaughter Permitted 16
Stairs 6 Facilities for Handling Viscera 16
 PAGE PAGE
DESIGN, EQUIPMENT, etc.—Continued WELFARE FACILITIES, etc.—Continued
Edible Byproduct Cooler 17 Hand-Washing Facilities in Welfare Rooms 33
Facilities for Handling Inedible and Condemned Ventilation of Welfare Rooms 33
Materials 17 Lunch Facilities 33
Facilities for Handling Animal or Fish Food 18 Welfare Facilities for Employees in Inedible De-
Carcass Chilling Coolers 18 partmenf 33
Rail arrangement 18 MID INSPECTOR'S OFFICE 34
Height of cooler rails 18 APPENDIX 34
Retaining compartments 18 Suggested Notes on Specifications to Accompany
REQUIRED SLAUGHTERING FACILITIES 18 Drawings 34
CATTLE 18 Summary of Principal Minimum Distances 38
Cattle Dressing Layouts 18 Plans and Diagrammatic Illustrations:
Requirements Applicable to All Types of Cattle Cattle carcass on bleeding rail 40
Slaughtering Layouts 18 Dressed cattle carcass sides 41
Stunning or kosher shackling pens 18 700-pound steer carcass and relation to various
Dry landing area 19 foot platforms 42
Bleeding area 19 700-pound steer carcass and relation to flight-
Bleeding and dressing rails 19 top inspection table 43
Facilities for handling heads 19 Cattle viscera inspection table and boot sterillz-
Floor drainage 19 ing facilities 44
Hide chute or other system of hide removal 24 Pipe safety fence for cattle dry landing area . . 45
Carcass washing and shrouding facilities 24 Dressed sheep carcass and relation to moving-
Header rail—clearance 24 top viscera inspection table 46
Requirements Applicable to Double-Rail and Dressed sheep and lamb carcasses 47
Single-Rail Hang-Off Dressing Systems 24 Dressed calf carcass and relation to moving-
Space between bleeding area and dressing top viscera inspection table 48
beds 24 Dressed calf carcasses 49
Space between drop-off to dressing bed; and Hog carcass and relation to various foot plat-
eviscerotion hoists 24 forms 50
Space between evisceration hoists and header Hog carcass and relation to moving-top in-
rail leading to cooler 24 spection table—300 or more hourly slaugh-
Requirements Applicable to "On-the-Rail" Dress- tering rate 51
ing Systems 24 200-pound dressed weight hog carcass and
Disposal of feet and udders 24 relation to moving-top inspection table—
Metal foot platforms 24 25-300 hourly slaughtering rate 52
Spacing of carcasses on dressing rails when Inspection focilities for stationary table lay-
powered conveyors or gravity flow rails are out—hogs, sheep, calves 53
used 24 Inspection facilities for small moving-top table
Cattle Viscera Inspection Facilities 24 layout—hogs, sheep, calves 54
Viscera trucks for small layouts 24 Inspection facilities for medium size layout—
Viscera truck cleaning and sterilizing facilities. 25 hogs, sheep, calves
Flight-Top Inspection Tables for Medium Size or Inspection facilities for large layout—hogs. . ..
Large Layouts 25 Hog casing stripping facilities
SHEEP, GOATS, AND CALVES 27 Suggested small plant layout
Bleeding Rail 27 Suggested small plant layout
Dressing Rails 27 Suggested slaughtering department for all
Dressing Space and Operations 27 species: combination two cattle bed single-
Calf Washing Facilities 27 rail hang-off and small stock layout
Calf Head Handling Facilities 27 Suggested slaughtering department for all
Carcass Washing Facilities 28 species: combination "on-the-rail" cattle and
Viscera, Head, and Carcass Inspection Facilities. . . 28 small stock layout
Floor Drainage 28 Suggested slaughtering department "on-the-
Size of Calves Handled 28 rail" layout for cattle
HOGS 28 Suggested slaughtering department "on-the-
Location of Certain Operations 28 rail" loyout for cattle
Scalding Tub 28 Details of head inspection conveyor shown on
Space for Operations and Truckways 28 drawing on page 64
Floor Drainage 28 Suggested slaughtering department "on-the-
Shaving and Carcass Washing Facilities 28 roil" layout for cattle
Inspection Facilities for Not More Than 20 Per ■ Typical CO2 immobilizing facilities for hogs...
Hour 28 Typical electric stunning facilities for hogs
Inspection Facilities for More Than 20 Per Hour. . . 30 Typical electric stunning facilities for hogs
HORSES 31 Cattle tripe washing facilities
HUMANE SLAUGHTER. '.'.'.'.'.'.'.'.'.'.'.''.'.'.''.''.'.'.'.'.'. '32 Cattle viscera separating table
WELFARE FACILITIES FOR PLANT EMPLOYEES.. 32 Cattle head flushing compartment
Dressing Rooms and Equipment 32 Cattle head flushing compartment
Lockers 32 Final inspector's desk over moving viscera in-
Shower-Bath Facilities 32 spection table
Toilet Rooms and Facilities 32 Sausage stuffing table

IV
 U.S. INSPECTED MEAT PACKING PLANTS
A Guide to Construction, Equipment, and Layout
INTRODUCTION

Administration of Federal Meat Inspection Government pays the salaries of inspectors for services
1. Federal meat inspection is administered by the performed during regular hours. However, the packer
Meat Inspection Division of the Agricuhural Research is required to compensate the Government for the cost
Service. The administrative offices are in Washington, of overtime inspection. The cost of preparing, equip-
D.C. ping, and maintaining the plant in condition to meet
inspection requirements, and losses resulting from con-
Purpose of Federal Meat Inspection Act demnation of animals, carcasses, or products must be
2. The purpose of the Federal Meat Inspection Act borne by the owner or operator of the plant.
approved March 4,1907, is stated in the Act as— Exemption From Provisions of Meat
"* * * for the purpose of preventing the use in Inspection Act
interstate or foreign commerce * * * of meat
and meat food products which are unsound, 5. Under certain specific provisions of the Meat
unhealthful, unwholesome, or otherwise unfit for Inspection Act, retail meat dealers and farmers may
human food * * *"
make interstate shipments of meats or meat food
The Act is intended to assure a healthful and whole- products without operating under Federal inspection;
some meat supply in interstate and foreign commerce. however, the Secretary of Agriculture may, at his dis-
The inspection maintained at a plant covers the entire
cretion, require that such persons apply and qualify
production of the plant regardless of the proportion
shipped in interstate or foreign trade. for the inspection. The term "farmer," insofar as Fed-
eral meat inspection is concerned, is defined in the Act.
Scope of Federal Meat Inspection Activities
Application for Inspection Service
3. The Act of 1907 applies only to cattle (including
calves), sheep, swine, and goats, and the edible 6. The owner or operator of any meat processing
products derived from their carcasses. Its provisioiis plant who contemplates engaging in interstate or for-
are, however, extended to horses by the Horse-Meat Act eign trade in meat or products derived from cattle
approved July 24, 1919. The preparation, processing, (including calves), sheep, swine, goats, or horses, or
and handling of horse meat must be conducted in furnishing such products to Federal agencies, should
establishments wholly separate and apart from those send detailed information relative to the nature and
in which products derived from cattle, sheep, swine, volume of the proposed operations to the Director, Meat
and goats are prepared. Wild animals, fish, and game Inspection Division, Agricultural Research Service,
are not subject to provisions of the Act. Food products U.S. Department of Agriculture, Washington 25, D.C.
derived from such species are subject to State laws In reply, he will be informed whether the proposed
and local ordinances, and, if shipped in interstate or
business requires or entitles him to Federal inspection.
foreign commerce, are subject also to the provisions
of the Food, Drug and Cosmetic Act, administered by If so, he will be furnished a form on which he may make
the Food and Drug Administration of the U.S. Depart- formal application therefor. With such application he
ment of Heahh, Education, and Welfare. Dressed will be required to furnish plans and specifications of
poultry and poultry products are subject to the pro- the proposed plant, as hereinafter indicated. Until
visions of the Poultry Products Act of August 28, 1957, he receives information concerning the eligibility of
if offered for sale in interstate or foreign commerce or the plant for the inspection, including the approval of
to designated major consuming areas. plans and specifications, it is highly important that
the applicant refrain from acquiring prof)erty, or under-
Cost of Inspection Services taking construction, or remodeling for the contemplated
4. The cost of Federal meat inspection is paid partly operations. Failure to observe this suggestion may
by the Government and partly by the packers. The result in unnecessary expense and inconvenience.
 DESCRIPTION OF PLANS AND SPECIFICATIONS THAT MUST ACCOMPANY APPLICATION
FOR INSPECTION

Submitta! of Plans Specifications or Notations

7. Specifications or notations (see pages 34-38)
1. Blueprints of drawings with specifications (in
covering features such as source of water supply;
triplicate or more) that fully and clearly illustrate the
method of sewage disposal; description of the trap-
applicant's plant as he proposes to have it constructed
and equipped for the inspection must be submitted to ping and venting of drainage lines; description of
the Meat Inspection Division at Washington, D.C., hot water system; means to dispel steam and vapor
with the application for inspection (in duplicate). in workrooms; and screens for outer openings that
Blueprint drawings are preferred since the drawings would admit flies. Notations applying to the project
are later converted onto microfilm records, and blue- should be typewritten on separate sheets 8" x 101/2"
prints are most suitable for this purpose. The drawings and attached to the set of drawings, the revised sheet,
shall include the following: or the copy sheet with attached paster drawings, as
the case may be.
Plot Plan Size of Drawings
2. Plot plan of the entire premises showing location 8. The drawings iUustrating the layouts should be
of all buildings, roadways, railroad trackage, streets on sheets not larger than 30" x 42". If the size of
and alley adjoining the plant, streams, catch basins, the project is such that all pertinent information can-
water wells, reservoirs, and storage tanks. If nearby not be fully detailed on one sheet, two or more sheets
buildings exist on adjoining property, their height and should be used. The "cut-off" in such cases must
use should be indicated. The character and surfacing be adequately identified with match lines with a
of roadways, driveways, streets, and the paving of sufficient overlap shown on each sheet to facilitate
vehicular loading areas, and alleys should be indi- proper interpretation of the drawings.
cated. The north point of the compass is to be shown.
Legibility
Floor Plans 9. Legibility and sharp clear lines on the draw-
.3. Floor plans of each level in the various buildings ings are essential. The Washington files are main-
showing the locations of walls, partitions, posts, door- tained in the form of microfilm records only, and
ways, windows, and other openings; floor drainage satisfactory film cannot be obtained from hazy draw-
inlets and gutters: rail systems for conveying carcasses, ings or those with insufficient contrast between the
parts, and product; chutes; location of the principal lines and the blueprint background. Any lettering on
pieces of equipment; hot and cold water hose con- the drawing should be clearly distinct for reproduction
nections: and hand-washing facilities (lavatories). on film.
The slope of floors to drainage facilities should be
indicated by grade lines. The location of sectional Scale
lines should be shown on the floor plans. For con- 10. Use of the 14-inch to a foot scale is preferable
venient reference, the north point should be shown on in preparing drawings of layouts presented for con-
the floor plans. sideration. No objection will be interposed to the
use of the Vg-inch to a foot scale if in developing the
Roof Plan layout it is found that its use is advantageous for
4. Roof plan showing skylights, vents, and other the overall illustration of the project and that it would
pertinent information. tend to minimize the number of sheets required for
the set of blueprints; provided, that layouts of such
Section Drawings principal departments as slaughtering, canning,
boning, sausage, employee welfare rooms, and the like
5. Cross sections and longitudinal sections of the where considerable equipment or operations are in-
various buildings showing the character and finish of volved shall be detailed on a separate sheet at the
floors, walls, partitions, and ceilings; heights of ceil- 1/4-inch scale with a prof>er notation placed on the
ings; the principal pieces of equipment; and rail l/g-inch scale drawings. Overall floor plans and plot
heights, especially in the slaughtering departments, to plan may be developed on a smaller scale if necessary
show their relation to equipment such as viscera inspec- to confine them to sheets no larger than 30" x 42 .
tion tables, inspectors' and operatives' foot platforms,
and the like. Changes and Revisions
11. The Washington office discards the original
Elevation Drawings
approved drawings after they have been microfilmed.
6. Exterior elevations on each side of each build- Accordingly, when changes are proposed in areas
ing showing locations and sizes of doors, windows, for which drawings have been previously approved
and other openings. and converted onto microfilm records, one of the fol-
lowing types of revised drawings should be submitted Approval Stamp Space
for review and consideration:
(a) A completely revised sheet or sheets that 13. It is necessary that a contrasting space (white)
show the existing construction and equipment at least 1%" x 21/0" in size be provided on whole
which will remain unchanged, together with the sheets of blueprints for the placement of the formal
proposed alterations and/or additions (preferable mark of approval. A similar space can be affixed to
method), or— paster blueprints provided the arrangement will not
(6) A copy of the previously approved sheet obliterate any features shown on the whole sheet.
or sheets with previously approved pasters affect- Otherwise, the formal mark of approval will be affixed
ing the area and pasters of the proposed changes to the reverse side of the paster drawings.
superimposed and securely affixed to the affected
areas in a manner not obscuring essential data.
Approval of Plans ancJ Specifications
(c) Paster drawings must be prepared to the 14. If the examination of the drawings and speci-
same scale and presented on a background similar fications shows that they meet the requirements, the
to that of the originally approved drawings to formal mark of approval is placed on them and an
facilitate microfilming operations. When paster approved set is returned to the applicant. The other
drawings are of a different background than the two sets are retained for reference. To avoid pos-
originally approved drawings, proper recording sible costly changes, construction should be deferred
on microfilm is difficult. until the drawings and specifications have been ap-
proved by the Meat Inspection Division.
Rearrangement of Operations or Activities
12. Projects for expansion or remodeling often Use of Competent Architect or Engineer
rearrange operations or activities in existing areas or 15. Because of the specialized knowledge required to
additions to the extent that previously approved over- design and construct a well-arranged meat packing
all floor layouts are misleading for use in reviewing plant, a competent architect or engineer experienced in
the sequence of operations and for evaluation of in- laying out plans for operation under Federal meat in-
spectional requirements. In these instances, it is spection should be employed to prepare the drawings
desired that revised overall floor layouts illustrating and specifications. Upon request, a list of architects
existing facilities, as well as the proposed changes, be and engineers who have prepared plans approved by the
made part of the expansion or remodeling projects. Meat Inspection Division will be sent to any person.

LOCATION OF ESTABLISHMENTS

Site Retail Business on Premises

1. Slaughtering and meat processing plants shall be 4. If a retail meat business is carried on within the
located (so far as practical) in areas reasonably free official premises of the establishment, it shall be so ar-
of objectionable odors, smoke, flying ash. dust, etc., ranged that customers shall have access only to the room
such as are sometimes produced by oil refineries, city or rooms where such business is conducted and shall be
dumps, chemical plants, -sewage disposal plants, dye- excluded from the rest of the establishment. All meat
works, paper pulp mills, and the like. and meat food product handled in the retail business
shall be U.S. inspected and passed and so identified
Accessibility when brought into the market.
2. Adequate dustproof access-ways for automobile Expansion
trucks, connecting the shipping and receiving areas of
the plant to the public streets or highways, shall be 5. In planning a plant, consideration should be given
available. If supplies or raw materials are to be re- to providing space and an arrangement of buildings
ceived into the plant or finished product is to be shipped that will permit future expansion. To this end, coolers,
from the plant by rail, consideration should be given to freezers, processing departments, etc.. should be so
arranging for suitable railroad spur tracks. located that they may be enlarged without adversely
affecting other departments.
Separation
Inedible Products Departments and Grease
3. An establishment operating under Federal meat
inspection must be completely separated from any other Catch Basins
plant and buildings, whether used for industrial, com- 6. Features such as the inedible products departments
mercial, residential, or other purposes. No communi- and catch basins for grease recovery should be suitabK
cation by means of doorways, windows, stairways, located in the rear of the plant so as to avoid objection-
elevators, or passageways, loading or unloading plat- able conditions affecting the preparation and handling
forms, or loading courts is permissible. of edible products.
Figure 1.—Well-located plant.

WATER SUPPLY, PLANT DRAINAGE, AND SEWAGE DISPOSAL SYSTEM

Water Supply tection or for the condensers of the refrigerating system,

it should be kept separate from the potable supply.
Potable Water Supply If a cross-connection between the two supplies is neces-
1. The water supply must be ample, potable (passing sary, it must be one that will adequately safeguard the
the tests prescribed for potability in the "Drinking potable supply, and be acceptable to the Meat Inspec-
Water Standards'" promulgated by the U.S. Public tion Division and local health authorities. Nonpotable
Health Service, Department of Health, Education, and water lines within buildings in which edible products
Welfare, dated February 6, 1946, or any subsequent departments are located should be avoided.
revision), and distributed throughout the plant under Vacuum Breakers
adequate pressure and in quantities sufficient for all
operating needs. Both hot and cold water must be 3. Vacuum breakers of an acceptable type should be
provided, the hot water from a central heating plant of provided on all steam lines and water lines connected
sufficient capacity or from other suitable facilities to various pieces of equipment.
capable of furnishing an ample supply of hot water.
The mixing of steam and water at outlet is not accept- Plant Drainage
able for producing hot water used for such purposes as 1. All parts of floors where wet operations are con-
sterilizing equipment or areas contaminated by diseased ducted shall be well drained. As a general rule, one
material. Water from public water supply systems is drainage inlet should be provided for each 400 square
usually, but not always, acceptable. If the water is feet of floor space. A slope of about l^ inch per foot
supplied from private wells, the wells should be on to drainage inlets is required for usual conditions.
the premises of the establishment and effectively pro- In areas such as beef sales coolers and other depart-
tected from pollution. If chlorinators are required to ments where a limited amount of water is used, the
assure a continuous potable supply, they should be the slope may be about Vs inch a foot. It is important
automatic type and provided with devices that inform that the floors slope uniformly to drains with no low
the plant management and inspector when they have spots which collect liquid. Floor drains are not
ceased to function. required in freezer rooms or dry storage areas. When
floor drains are installed in rooms where the water seal
Nonpotable Water Supply in traps is likely to evaporate without replenishment,
2. A nonpotable water supply is a potential source they shall be provided with suitable removable metal
of danger. If such a supply is necessary for fire pro- screw plugs.
Special Drainage Requirements wastes may be discharged into a municipal sewer sys-
2. In certain departments, special floor drainage is tem, and this is most desirable. If the discharge is
required. For example, floor drainage valleys are into a stream, the flow of water must be sufficient at
essential under the dressing rails for hogs, calves, and all seasons of the year to carry the sewage well away
sheep. Such valleys must be about 24 inches wide and from the plant. If a private septic tank or sewage
integral with the floor. The valleys must slope at least disposal system is used, it must be efficiently designed
l/g inch per foot to floor drains within the valleys. In and operated so as not to produce objectionable condi-
so-called on-the-rail cattle slaughtering departments, tions on or near the official premises.
floor valleys under the dressing rails are required
Acceptance of Plant Waste System
unless the floor drainage is carefully localized, with
drainage inlets placed advantageously beneath the 2. The sewage disposal facilities must be acceptable
dressing rails. to the local health authority having jurisdiction over
Sanitary Drainage Lines such matters in the area. A letter from the proper
health authority (State, county, city) indicating that
3. Drainage lines from toilet bowls and urinals shall the proposed sewage system is satisfactory must be sub-
not be connected with other drainage lines within the mitted to the inspector in charge before inspection can
plant and may not discharge into a grease catch basin. be inaugurated at the plant.
Such lines must be installed so that if leakage develops,
it will not affect product or equipment. Catch Basins for Grease Recovery
Size and Construction of Drainage Lines 3. Catch basins for the recovery of grease shall be
4. Drains for cattle paunch contents should be at suitably located and not placed in or near edible
least 8 inches in diameter to avoid clogging. Drains products departments or areas where edible products
for hog, sheep, and calf stomach contents shall be at are unloaded from or loaded onto vehicles. To facil-
least 6 inches in diameter. Such drains shall not be itate ready cleaning, such basins must have inclined
connected to the regular plant drainage lines or to bottoms and should be without covers. They shall be
toilet lines. All other lines must have an inside diam- constructed so that they can be completely emptied of
eter of at least 4 inches. Drainage lines within the their contents for cleaning, and hose connections for
plant must be constructed of cast iron or galvanized furnishing hot water for cleanup purposes should be
metal. provided at convenient locations near the basins. The
area surrounding an outside catch basin shall be paved
Traps and Vents on Drainage Lines with impervious material, such as concrete, and pro-
5. Each floor drain, including blood drains, must be vided with suitable drainage facilities. Suitable
equipped with a deep seal trap (P-, U-, or S-shape). facilities, such as a blow tank, should be provided for
Drainage lines must be properly vented to the outside the transfer of grease to the point of disposal after it is
air and be equipped with effective rodent screens. skimmed from the basins.
Trunk Lines Disposal of Paunch Contents, Hog Hair, Blood,
6. Where several 4-inch drainage lines discharge into and Similar Waste Material
one trunk line, this line must be proportionately larger
so as to handle efficiently the drainage discharged into it. 4. Waste material such as paunch contents, hog hair,
blood, and pen manure must be disposed of without
Plant Waste Disposal creating objectionable conditions, and the drawings
1. An efficient method of disposing of plant wastes or specifications must indicate how this will be
is essential. If permitted by local ordinance, plant accomplished.

PLANT CONSTRUCTION

Minimum Requirements Floors

1. The building materials listed in this handbook 3. Floors shall be constructed of (a) vitrified brick
represent minimum requirements. Variations are of good quality, bonded with acid-resistant waterproof
acceptable, provided substitutions equal or exceed
minimum standards. mortar, and laid on a waterproof concrete base, or (t)
dense, acid-resistant waterproof concrete. To prevent
Materials accidents, excessively smooth floors should be avoided.
2. Materials used shall be impervious, easily clean- Good results are obtained by using brick or concrete
able, and resistant to wear and corrosion. Materials floors with embedded abrasive particles in the surface.
that are absorbent and difficult to keep clean are gen- Concrete floors should have a wood float ( rough) finish.
erally unacceptable in edible departments. Examples Concrete or mortar floors that incorporate an approved
are wood, plasterboard, and porous acoustical-type latex or synthetic resin base have better than ordinary
boards. resistance to meat fats and acids.

562660 O - 61 - 2
Coves tion throughout, or if made of wood, they must be clad
on both sides with rust-resistant metal having tight
4. Coves with radii sufficient to promote sanitation soldered or welded seams. Door jambs shall be clad
shall be installed at the juncture of floors and walls with rust-resistant metal securely affixed so as to pro-
in all rooms. vide no crevices for dirt or vermin and the juncture
at the walls effectively sealed with a flexible sealing
Interior Walls
compound.
5. Interior walls shall be smooth and flat and con-
structed of impervious materials such as glazed brick, Screens and Insect Control
glazed tile, smooth-surfaced portland cement plaster, 9. All windows, doorways, and other openings that
or other nontoxic, nonabsorbent material applied to would admit flies shall be equipped with effective insect
a suitable base. Walls should be provided with suit- and rodent screens. "Fly chaser" fans and ducts shall
able sanitary type bumpers to prevent damage by be provided over doorways in outside walls of food-
handtrucks, carcass shanks, and the like. handling areas that are used for shipping or receiving.
Ceilings Rodent Proofing
6. Ceilings should be of good height (10 feet or 10. Except in the case of solid masonry walls con-
more is desirable in workrooms). So far as structural structed of glazed tile, glazed brick, and the like, ex-
conditions permit, ceilings shall be smooth and flat. panded metal or wire, not exceeding i/>-inch mesh, shall
Ceilings shall be constructed of portland cement plaster, be embedded in walls and floors at their junction.
large-size cement asbestos boards with joints sealed This mesh should extend verticafly and horizontally a
with a flexible sealing compound, or other acceptable sufficient distance to exclude the entrance of rats and
impervious material. If the ceiling has exposed joists, other rodents.
the joists must be at least 36 inches on center and so
designed that there are no excessive ledges or crevices Interior Woodwork
which would be difficult to keep clean. 11. Dressed lumber shall be used for all exposed
Window Ledges interior woodwork.
7. Window ledges shall be sloped about 45° to pro- Paint
mote sanitation. To avoid damage to glass in windows 12. All exposed interior wood surfaces shall either
from impact of handtrucks and similar equipment, be painted with a good grade nontoxic oil or plastic-
the window sills should be 3 feet or more from the base paint, treated with hot linseed oil or with a clear
floor. wood sealer.
Doorways and Doors Stairs
8. Doorways through which product is transferred 13. Stairs in edible product-handling departments
on rails or in handtrucks must be at least 5 feet wide, shall be of impervious construction with solid treads
except that doors used in connection with rails approxi- and closed risers and shall have side curbs of similar
mately 11 feet high must be at least 414 feet wide. material, 6 inches high measured at the front edge
Doors must either be of rust-resistant metal construc- of the treads.

PLANT LIGHTING, VENTILATION, AND REFRIGERATION

Lighting tion in workrooms should be not less than 20 foot-

candles. At all places where inspections are made or
1. Unrefrigerated workrooms shall be provided with
where special illumination is required to enable estab-
adequate direct natural light and ventilation or ample
lishment employees to properly prepare products of
artificial light and ventilation by mechanical means.
any character to meet the requirements of the inspec-
Uncolored glass having a high transmissibility of light
tion, the illumination shall be not less than 50 foot- i(
should be used in windows and skylights. To reduce
candles.
glare, light diffusing and heat absorbing glass (blue)
may be used in skylights and windows that are subjected Ventilation
to considerable sunshine. The glass area should
approximate one-fourth of the floor area of a work- 2. Adequate means for ventilation must be pro-
room. This ratio should be increased where there are vided in workrooms and welfare rooms. This may
obstructions, such as adjacent buildings, overhead be furnished by means of ventilating-type windows, li,
catwalks, and hoists, which interfere with the admittance skylights, or both, or by mechanical means such as
of direct natural light. Well-distributed artificial air conditioning or a fan-and-duct system. In loca-
lighting of good quality is required at all places where, tions subject to dust and objectionable odors, such J
or at times when, adequate natural light is not available as those adjoining livestock pens, runways, and inedible ^
or sufficient. The overall intensity of artificial illumina- departments, windows should be the fixed type. In ,

J
refrigerated workrooms where natural ventilation is Refrigeration
limited and where a considerable number of opera-
tives are continuously employed, as in large cutting 3. Sufficient refrigerated space must be provided
and boning rooms and bacon-slicing rooms, a reason- to handle carcasses and product properly. A maxi-
able amount of mechanical ventilation with fresh air mum temperature of 50° F. shall be Jiiaiiitained in
must be continuously supplied to prevent stagnation such areas.
of air. The type of refrigeration should be indicated on
Fresh air intakes for workrooms and welfare rooms the drawings. If wall coils are installed, a drip gut-
shall be so located that the air is not contaminated ter of concrete or other impervious material integral
with odors, dust, smoke, etc. The intakes must be with the floor and properly connected with the drain-
provided with effective filters to eliminate insects, age system shall be provided beneath the coils. If
dust, etc.. and where indicated, a heating element for overhead refrigerating facilities are installed, insu-
tempering the air in cold weather should be provided. lated drip pans properly connected to the drainage
Mechanical ventilating systems for nonrefrigerated system shall be placed beneath them. Floor-type re-
work areas and welfare rooms that depend entirely on frigerating units must be placed within curbed and
artificial means of ventilation shall have ample capac- separately drained areas unless located adjacent to
ity to produce at least six complete air changes hourly. floor drains.

EQUIPMENT

1. Equipment must be constructed so that it can be (d) Equipment with painted surfaces in the prod-
readily kept clean. All surfaces contacting product uct zone is not acceptable.
shall be smooth, free from pits, crevices, and scale. (el The use of containers or equipment made of
enamelware or porcelain is not acceptable for any
Acceptable Materials purpose in connection with the handling and process-
2. Excepting such equipment as cutting boards, ing of product.
equipment must be constructed either of rust-resisting
metal, such as 18-8 (300 series) stainless steel, or of Plastics and Resins
plastic approved by the Meat Inspection Division.
Galvanized metal, although acceptable in certain 4. Plastic materials and resinous coatings must be
equipment, is not desirable because it is not adequately abrasion- and heat-resistant, shatterproof, nontoxic,
resistant to the corrosive action of food products and and shall not contain a constituent that will migrate
cleaning compounds. When used, galvanized metal to meat or meat product in contact with the material.
must have the smoothness of high quality commercial Such materials must be approved by the Division's
hot dip. Chemical Control laboratory in Washington before use.

Nonocceptable Materials Gaskets and Packings

3. (a) Copper and its usual alloys are not accept-
able in equipment used in connection with edible 5. All gasketing and packing materials must be non-
product. toxic, nonporous, nonabsorbent, and unaffected by
ib) Cadmium is not acceptable in any manner or food products and cleaning compounds. Such mate-
form in equipment used for handling edible product. rials shall be installed in a manner resulting in a true
(c) Lead must not be used in equipment contacting fit to prevent protrusion of the materials into the
edible product, except that it may be employed in product zone or creation of recesses or ledges at the
dairy solder in an amount not to exceed .5 percent. gasketed joints.

DESIGN AND CONSTRUCTION OF EQUIPMENT

Product Zone Bayonet joints, butterfly clamps, spring bolts, and

other similar devices are desirable for connecting or
Accessibility for Cleaning closing parts of equipment. Where parts must be re-
1. All parts of the product zone must be readily ac- tained by nuts and bolts, the design shall provide for
cessible to sight and reach for cleaning and inspection. fixed studs with wing nuts, rather than bolts to a
tapped hole.
Provisions for Dismantling
Bearings
2. Where necessary for proper cleaning and inspec-
tion, equipment must be easily demountable. To 3. All bearings must be located outside the product
lacilitate this dismantling, quick opening devices that zone and if adjacent thereto must be constructed with
require no tools or, at most, 3uch simple tools as a a readily removable seal at the entrance of the shaft
Wallet and an open-end wrench shall be provided. into the product zone.
Figure 2.—Stainless steel sausage meat truck.

BX-10733X

Figure 3.—Stainless steel smokehouses.

 /

BN'-10755X
Figure 4.—Continuous feed type sausage stuffer.

BN-10746X
risure 5.—Modern type meat comminutor.
Figure 6.—Stainless steel cooking and chilling cabinets.

Interior Corners Lubricants

4. Interior corners of equipment must be provided 8. Care must be taken to prevent contaminating
with radii ( minimum 14 inch ), except where greater product by lubricants used in overhead motors, gears,
radii are required to facihtate drainage and cleaning. and similar devices. If drip pans are necessary to
j)rovide such protection, they shall be easily accessible
Welded Joints for inspection and removable for cleaning.
5. All welding within the product zone must be Pumps and Pipelines
continuous, smooth, even, and relatively flush with the
adjacent surfaces. 9. Pumps and pipelines used in connection with edible
product ( including edible brine or vinegar solutions)
Freedom From Cracks, Recesses, Ledges, and shall be constructed of 18-8 type stainless steel or
the Like approved plastic.
6. All parts of the product zone must be free of Nonproduct Zone
recesses, open seams and gaps, crevices, protruding Safety Guards
ledges, inside threads, inside shoulders, inside bolts or 1. All safety or gear guards must be readily remov-
rivets, and dead ends. able for cleaning and inspection.
Self-Draining Equipment External Surfaces
7. Where necessary for sanitary maintenance, equip- 2. All external surfaces that do not contact food
ment must be constructed and installed so as to be product shall be free of open seams, gaps, crevices, and
completely self-draining. inaccessible recesses.

10
 Figure 7.—PlasMc curing container.

EQUIPMENT INSTALLATION

Spacing From Walls and Ceilings an interrupted connection into the drainage system
without flowing over the floor. Valves on drainage lines
1. All parts of stationary or not readily movable
serving such equipment shall be a type easily cleaned
equipment must be installed away from wall and ceil-
and must be mounted flush with the bottom of the
ing areas (minimum 1 foot) to provide access for
equipment. Soaking and cooking vats should be pro-
cleaning and inspection.
vided with overflow pipes at least 2 inches in diameter.
The upper end of each overflow pipe should be
Spacing Above Floor
equipped with an open-end cleanout tee to facilitate
2. All permanently mounted equipment must either cleaning.
be installed sufficiently above the floor (minimum 1
foot) to provide access for cleaning and inspection or
Vent Stacks From Hoods
be completely sealed ( watertight) to the floor area. 5. Vent stacks from covered cooking vats or hoods
over cook tanks shall be so arranged or constructed as
Wall-Mounted Facilities to preclude drainage of condensate back into the vats.

3. Wall-mounted cabinets and electrical connections Height of Work Tables

(such as switch boxes, electrical control panels, and
6. Working surfaces of tables and other equipment
BX cables) must either be installed at least 1 inch from
should be not more than 34 inches above the floor where
equipment or walls or be completely sealed to the
em[)loyees stand on the floor to conduct operations.
equipment or walls.
Tables and equipment having higher working surfaces
Control of Waste Water shall be provided with suitable metal foot platforms for
employees to stand on.
4. Water-wasting equipment, such as soaking and
cooking vats, sausage stuffing tables, can sterilizers, Water on Work Tables
and casing preparation equipment, shall be installed so 7. All tables or other equipment having water on the
that waste water from each unit is delivered through working surface shall be provided with turned-up edges.
11
Figure 8.—Boning department.

The height of the turned-up edge depends on the volume Equipment Washroom
of water used and the operations conducted. In no
9. A separate washroom or area shall be provided
instance should the turnup be less than 1 inch. in a location convenient to the department involved for
cleaning curing vats, handtrucks, utensils, and con-
Cutting and Boning Boards and Tables tainers such as boxes and trays. The room or area must
have adequate light and ventilation, impervious well-
8. Boards used on boning and cutting tables shall drained floor, impervious walls and ceiling, and an
be either a solid ( unlaminated) piece of hardwood or exhaust fan for dispelling steam vapors. In plants
(preferably) constructed of approved plastic. Boards using cages or trees for smoking sausage or other
shall be in the shortest sections practical and easily product, facilities for washing and rinsing such equip-
removable for cleaning. ment are required.

HAND-WASHING FACILITIES, STERILIZERS, DRINKING FOUNTAINS, AND CONNECTIONS

FOR CLEANUP HOSES

Lavatories as well as hands; liquid soap and an ample supply of

1. Conveniently located hand-washing facilities sanitary towels in suitable dispensers; and a suitable
(lavatories) with a minimum bowl size of 16 by receptacle for used towels. Lavatories in workrooms
16 by 9 inches shall be provided for the employees and and welfare rooms shall be pedal operated. One
inspectors. Each lavatory must be supplied with hot lavatory shall be provided for every two sausage stuff-
and cold running water delivered through a combina- ing tables and they shall be so located as to be con-
tion mixing faucet with outlet about 12 inches venient to the stuffer operators. Lavatories shall be
above the rim of the bowl to facilitate washing arms directly connected to the drainage system.

12
 Sterilizers
2. Sterilizers shall be constructed of rust-resistant
metal, and shall be of sufficient size for complete im-
mersion of knives, cleavers, saws, and other implements
in scalding hot water. They should adjoin the lava-
tories in slaughtering departments and elsewhere as
required. Each sterilizing receptacle must be provided
with a water line, a steam line or other means of
heating, an overflow, and facilities for completely
emptying the receptacle.
Drinking Fountains
3. Sanitary drinking fountains shall be provided in
large workrooms and in dressing rooms. If desired,
they may be located at lavatories and so arranged that
the overflows discharge into the bowls of the lavatories.
If so located, they shall be placed sufficiently high above
the bowls to avoid splash onto them when the lavatories
are used.
Hose Connections
4. Adequate and conveniently located hose connec-
tions for cleanup purposes shall be provided throughout
the plant. The use of long hoses should be avoided.
Suitable racks or reels for storing the hose when not
in use must be provided.
Location of Facilities
5. The location of lavatories, lavatory-sterilizers,
drinking fountains, and other similar features must be
shown on the drawings.

Figure 9.—Hand-washing basin.

Figure 10.—Cleanup hose and storage rack.

FACILITIES FOR PROCESSING EDIBLE PRODUCT

Size of Departments without undue congestion or backtracking, from the

1. Meat preparation and processing departments time raw materials and supplies are received until the
shall be of sufficient size to permit the installation of all finished product is shipped from the plant.
necessary equipment with ample space for plant opera- Perishable Product Departments
tives and truckways. 3. Facilities for holding perishable product under
Flow of Operations refrigeration shall be provided. For proper care of
product and to facilitate control of molds and bacteria,
2. For efficiency, the processing departments should operations such as beef boning and trimming, bacon
be arranged so that there is a proper flow of product slicing, pork cutting, frozen steak preparation, and
13
562660 O - 61 - 3
sausage chopping and mixing shall be conducted in tags shall be designed to positively identify cooked and
departments having a temperature not higher than 50° uncooked product.
F. Such operations must be located in rooms separate
Dry Storage Space for Supplies
from carcass or product holding coolers to avoid con-
tamination of product by cleanup water or condensa- 7. Suitable and adequate space for holding supplies
tion during the cleanup time. such as boxes, paper, and cans shall be provided in a
convenient location in each plant. In establishments
Freezers that slice bacon, slice and prepackage luncheon meat,
4. Product labeled "frozen" is required to be frozen prepare sandwich steaks, and the like, and use a large
in the establishment where prepared. Suitable freezing volume of packaging and labeling material, adequate
facilities shall, therefore, be provided in all establish- dry storage space shall be provided for holding such
ments contemplating the preparation of 'frozen foods." supplies in a location or locations convenient to the
department where used, preferably immediately
Incubation Room for Sterile Canned Product adjacent. Provisions must be made to store supplies on
5. An incubation room for incubating samples of racks about 12 inches above the floor.
fully processed canned meat product shall be provided Truckways Within the Plant
in a suitable location in all plants where regular can-
8. Truckways shall be unobstructed passageways hav-
ning operations are conducted. The room must be of
ing a minimum width of 5 feet with no overhead storage
adequate size for holding not less than 1 percent of rails. When truckways are in coolers having overhead
fully processed canned product from each run of each rails, along a wafl or adjacent boning tables, a horizon-
retort for at least 10 days. The temperature in the tal distance of 7 feet must be provided between the wall
room shall be maintained by thermostatic control at or table and the vertical of the nearest rail. Truckways
approximately 98° F.. and the room shall be provided shall be clearly designated on the drawings.
with a 7-day recording thermometer mounted on the
outside wall of the room. The sensitive elements of the Vehicular Areas for Trucks and Railroad
thermostat and recording thermometer must be below Track Gutters
the bottom shelf. The shelves shall be made of ex- 9. Concrete-paved areas, properly drained and ex-
panded metal or heavy gage (No. 9) wire mesh and so tending out at least 20 feet from buildings, loading
installed as to be removable for cleaning. The floor docks, or livestock chutes and platforms, must be pro-
in the room shall be pitched to a floor drain equipped vided at places where vehicles are loaded or unloaded.
with a removable metal screw plug. The door of the Railroad track gutters with suitable drainage shall be
room shall be equipped for locking with an MID
provided where refrigerated railroad and livestock cars
padlock.
are loaded and unloaded. The top of the gutter must
Identification of Canned Product be below the bottom of the railroad ties unless the
6. In plants that conduct canning operations, tags entire track area is paved. This feature should be
that change color on heating must be provided for clearly illustrated on the drawings by a typical cross
attachment to retort baskets containing canned section of the gutter and adjacent railroad ties and
product being placed in retorts for processing. Such rails.

DESIGN, EQUIPMENT, AND OPERATION OF SLAUGHTERING DEPARTMENTS AND RELATED

AREAS

Livestock Pens suspect pen, with a squeeze pen where the temperature
1. To avoid delays in slaughtering operations, pen of the animals may be taken, shall be provided. So
capacity for holding the maximum number of animals that ante-mortem inspection may be carried on properly
of the various kinds that will be slaughtered in a single in inclement weather, a reasonable proportion of the
day shall be provided for ante mortem inspection. The livestock pens, including the area where the suspect
pens, ramps, unloading chutes, and runways must be pen and squeeze pen are located, must be under a
paved with concrete or brick and, except at gateways,
weathertight roof.
have side curbs of similar impervious material 12
inches or more in height and suitable drainage facili-
ties. Water troughs shall be provided with suitable Location of Holding and Shackling Pens
overflows located over or adjacent to pen floor drains. 3. To avoid dust and odors, holding and shackling
Ante-Mortem Inspection Facilities pens shall be located outside of or effectively separated
2. To facilitate the ante-mortem inspection of ani- from the slaughtering department by fuU-height par-
mals, ample natural or artificial lighting and a suitable titions of impervious material.

14
 Figure 11.—Paved vehicular area

BN-10738X
Figuíe 12.—Livestock pens.

15
 ■.lummuiimm.

Figure 13.—Ante-mortem inspection.

Facilities for Crippled Animals Maximum Rate of Slaughter Permitted

4. Suitable facilities must be furnished for convey- 2. The rate of slaughter is dependent on the ability
ing crippled animals into the slaughtering department. of the establishment to present carcasses, their viscera,
Power-Driven Bleeding Hoists and parts in an orderly and clean manner which per-
mits a complete and efficient inspection at all times
5. Power-driven hoists shall be provided for ele-
and does not create congestion or other objectionable
vating cattle, calves, hogs, sheep, goats, and horses to
a bleeding rail. conditions of any kind. The drawings or specifica-
tions shall incorporate the above and should also
Slaughtering Departments indicate if more than one species of animal will be
slaughtered simultaneously and if the kosher method
1. Slaughtering departments must have adequate of slaughtering will be used.
floor space and be arranged to facilitate the sanitary
conduct of operations and the efficient performance Facilities for Handling Viscera
of the inspection. Truckways over which products
3. Adequate space and suitable and properly located
are conveyed from the slaughtering department to facilities must be provided for separating and han-
rooms such as the offal cooler, the edible products tank dling the viscera of the various species of animals
charging room, and the inedible products tank slaughtered. The cattle paunch-emptying table shall
charging level shall be located so that the material be equipped with a power-operated lift; if paunches
is not trucked beneath rails from which dressed car- are saved for edible purposes, the top of the table
casses and product are suspended. must extend over the emptying hopper about 12 inches,
16
 \

Figure 14.—Compact facilities for cleaning cattle paunches.

and the sides of the hopper should extend down verti-

cally below the top of the table at least 31/^ feet, to
avoid soiling the paunches. (See drawings on p. 72.)
Edible Byproduct Cooler
4. Suitable facilities for holding edible organs and
parts (offal) under refrigeration in a separate cooler
or in a separately drained part of a carcass cooler
are required. Such areas must be accessible from
the slaughtering department without passing through
a line of carcasses or through a congested carcass
cooler.
Facilities for Handling Inedible and Con-
demned Materials
5. Well-arranged and adequate facilities for han-
dhng inedible and condemned material shall be pro-
vided at slaughtering plants. Inedible products
departments must be separate and distinct from those
used for edible products, except that one connecting
doorway provided with a solid, self-closing door com-
pletely filling the opening is allowed between the tank
charging room of the inedible products rendering
department and the slaughtering or viscera separating
departments. Inedible products tankhouses should
he arranged so that material is mechanically elevated
to an upper level and gravitated to rendering units Figure 15.—Edible byproduct storage rack.
on a lower level. At least two rendering units should
be provided so that condemned and inedible material
17
 dressing or viscera-separating operations so as to avoid
extra supervision by inspectors. After the inedible
material has been packed in properly marked liquid-
tight containers, it may be stored in the edible prod-
ucts freezer provided it is held separately and does
not interfere with handling of edible products.
Carcass Chilling Coolers
Rail Arrangement
1. Cooler rails shall be placed at least 2 feet from
refrigerating equipment, walls, columns, and other
fixed parts of the building. To promote cleanliness
of product and to protect walls from damage by car-
cass shanks, it is desirable to place rails (especially
header or traffic rails) at least 3 feet from the walls.
Height of Cooler Rails
2. The tops of cooler rails above the highest part
of the floor shall be at least 11 feet for halves of beef;
9 feet for headless hog carcasses and calves (trolleys
12 inches long) ; and 71/2 feet for quarters of beef.
N-10743XB Sheep and goat carcasses shall be suspended so that
Figure 16.—Pan truck for edible byproduct storage. the hooks or gambrels are at least 61/2 feet above the
floor. The rail height shall be at least 121/2 feet for
can be disposed of promptly in case one of the units horse carcass sides and 81/2 feet for quarters.
breaks down. If rendering facilities are not pro- Retaining Compartments
vided, condemned material is required to be denatured
3. A suitable compartment shall be provided in a
and held in watertight metal containers in a suitable
cooler for holding retained carcasses or parts and
inedible products room pending daily removal to a
rendering plant. Permission to convey such material retained products. The compartment may be sepa-
rated from the remainder of the cooler by partitions
over public streets and highways must be obtained
from the State and local authorities having jurisdiction of rust-resistant wire screen (No. 9 gage, 1-inch mesh),
or flat expanded metal of approximate gage and mesh,
in such matters. extending from about 2 inches above the floor to the
Facilities for Handling Animal or Fish Food ceiling. The compartment shall have a door of simi-
lar material at least 4 feet wide, equipped for sealing
6. Slaughtering establishments which make inedible or locking with an MID padlock. If it is desired to
animal or fish food from certain byproducts shall
hold cattle carcasses retained on account of infestation
provide adequate facilities for preparing, denaturing
or decharacterizing, chilling, and packing the material with cysticercus bovis, a similar compartment shall
separate and apart from facilities used in the prepara- be provided for holding such carcasses in a freezer at
tion of edible products. The material shall be de- a temperature not higher than 15° F. for at least
natured or decharacterized promptly as a part of the 10 days.

REQUIRED SLAUGHTERING FACILITIES

CATTLE

Cattle Dressing Layouts 3. Drawings of slaughtering and allied departments

using single-rail hang-off and various "on-the-rail
1. Cattle dressing layouts are of three principal
facilities are included in this handbook (p. 59-67). A
general types: (a) Double-rail hang-off, ib) single-
summary of principal minimum rail heights and floor
rail hang-off and (c| "on-the-rail" dressing.
2. The trend in the industry for several years has space, some of which appear on the drawings, is also
been away from the double-rail system. Until rather included and should be carefully followed in preparing
recently, the single-rail system was preferred for layouts.
reasons of efficiency. However, most modern cattle
slaughtering departments now utilize "on-the-rail" fa- Requirements Applicable to All Types of
cilities. The Meat Inspection Division favors this Cattle Slaughtering Layouts
system, as significant improvements in efficiency of
Stunning or Kosher Shackling Pens
operations, inspection, and sanitary maintenance are
possible, as compared with older methods. 1. Efficient faciHties must be provided for confining

18
Figure 17.—Cattle carcass cooler.

animals for stunning before bleeding or, if kosher Bleeding and Dressing Rails
operations are conducted, for confining animals for
4. A bleeding rail with its top at least 16 feet above
easy shackling.
the floor or the metal grating over the bleeding area
Dry Landing Area and dressing rails at least 11 feet above the floor are
2. A dry landing area at least 7 feet wide should required. \^ hen moving-top viscera inspection tables
be provided in front of the stunning pen to receive are used, dressing rails must be at least 12 feet 3 inches
stunned animals ejected from the pen. The area should high.
be separately drained and sufficiently removed from
Facilities for Handling Heads
the bleeding area. The dry landing area must be
enclosed by a fence about 4 feet high to prevent escape 5. Suitable facilities and adequate floor space should
of improperly stunned animals. The fence shall be provided for dehorning, flushing, washing, and
have an opening about 16 inches wide centered beneath inspecting heads; for storing heads on racks or trucks
the overhead rail for passage of suspended carcasses after removal from carcasses; and for head workup. If
and a properly located opening of same size for em- conveyors are used for cattle head inspection, the heads
ployee entrance and exit. The fence shall be con- must be spaced 2 feet on centers, and a distance of 4%
structed of rust-resisting metal pipes and may be in- feet must be provided between the bottom of the head
stalled either as upright pipes 16 inches on center with- hooks and the inspectors' foot platform. (The details
out crossrails, or, if desired, crossrails may be used and of construction of this equipment should be shown on
the number of upright pipes reduced to the number the drawings.)
necessary for proper support. (See drawing, p. 45.)
Floor Drainage
Bleeding Area
3. A curbed-in bleeding area of adequate size must 6. Efficient drainage facilities must be provided
be provided. It should be so located that blood will for the entire slaughtering department. See sug-
not be splashed on stunned animals lying on the dry gested layouts on pages 53-57, 59-64, and 67 for ac-
area or on carcasses being skinned on the siding beds. ceptable drainage arrangements.
19
Figure 18.—Hog carcass cooler.

20
 BN-10740X
Figure 19.—Skinning cattle "on-the-rail."

562660 O - 61 - 4 21
Figure 20.—Skinning cattle "on-the-rail."

22
Figure 21.—Mechanical hide-pulling device.

23
 this point. In layouts providing for evisceration at
a single point following hide removal (in lieu of
evisceration at each hoist position), the distances may
be from 10 to 12 feet.
Space Between Evisceration Hoists and Header
Rail Leading to Cooler
3. There must be 14 feet or more between the line
of the evisceration hoists and the header rail leading
to the cooler, to provide the length of dressing rails
needed for dropping hides, splitting chucks, etc., on
double-rail hang-off and where viscera inspection
trucks are used. If hides are dropped and carcasses
split at designated areas beyond the header rail (as is
customary with single-rail hang-off layouts), this dis-
tance may be shortened somewhat depending on the
layout.

Requirements Applicable to "On-the-Roil"

Figure 22.—Cattle head inspection truck (for small Dressing Systems
plants).
Disposal of Feet and Udders
Hide Chute or Other System of Hide Removal
7. A properly constructed hide chute should be pro- 1. An efficient method must be provided for dispos-
vided near the point where hides are removed from ing of feet and udders removed from carcasses.
carcasses. The chute shall have a hood of substantial Chutes to a lower level are highly desirable if structur-
rust-resisting metal with a push-in door closely fitting ally practicable.
a metal frame inclined so as to be self-closing by
gravity. A vent pipe at least 10 inches in diameter Metal Foot Platforms
must extend from the hood vertically to a point above 2. Metal foot platforms must be installed for estab-
the roof. If hides are removed by some means other lishment employees performing various carcass dress-
than a chute, the facilities must be designed so as to ing operations. Platforms may be either stationary or
create no problems of sanitation. the elevating type. If elevating, they must be located
Carcass Washing and Shrouding Facilities so as not to contact skinned portions of carcasses. If
8. A curbed and separately drained area or an area stationary platforms are used, they must be spaced well
of sufficient size sloped l/^ inch per foot to a floor away from line of dressing rail and be constructed with
drain shall be provided where passed carcasses are the legs set in sufficiently to prevent contact with the
either washed or shrouded. Nonslip metal platforms forelegs of cattle, or they may be suspended from over-
shall be provided for employees performing these head structures if preferred.
operations.
Spacing of Carcasses on Dressing Rails When
Header Rail—Clearance
Powered Conveyors or Gravity Flow Rails are
9. At least 3 feet shall be provided between the
header rail and the adjacent wall for the clearance of Used
dressed carcasses transferred on the rail. 3. To prevent contact between carcasses and to pro-
vide adequate space for operation, cattle carcasses shall
Requirements Applicable to Double-Rail and be separated by fingers at least 5 feet on center on con-
Single-Rail Hang-Off Dressing Systems veyor-type dressing rails or by rail "stops" 5 feet on
Space Between Bleeding Area and Dressing Beds center on gravity-flow dressing rails except that such
spacing must be at least 8 feet on center alongside the
1. The pritch plates or cradles must be located at viscera inspection table (if used).
least 5 feet from the curb around the bleeding area.
Space Between Drop-Off to Dressing Beds and Cattle Viscera Inspection Facilities
Evisceration Hoists
2. A distance of 16 feet shall exist between the Viscera Trucks for Small Layouts
vertical of the drop-oflfs to the pritch plate area and 1. In small layouts with a limited rate of slaughter,
the vertical of the line of the hoists where carcasses viscera is usually placed in a specially designed hand-
are eviscerated for layouts of two beds, and 18 feet truck for inspection. Such trucks must be constructed
or more for three or more beds. This is needed to of stainless steel. An inspection pan at least 24V2 ^Y
provide space for the evisceration of carcasses and 26 by 3 inches in size is required for inspecting hearts,
trucking of product, and for the inspections made at lungs, livers, and spleens. This pan must be placed with

24
 #/■

\ iZ

6
)}

Figure 23.—Stafionary-type metal foot platform.

its bottom 34 inches above the floor. A compartment table for inspection. (Moving tables are required
properly designed to facilitate evisceration and large where the rate of slaughter is 40 or more hourly.)
enough to contain paunches and intestines is required Such tables must be constructed with stainless steel
beneath the inspection pan. The bottom of the lower flights about 5 feet wide. The table must be of suf-
compartment must be about 14 inches above the floor. ficient length for efficient evisceration, inspection, and
(See fig. 25.) viscera takeofi^. A suitable compartment-type flight
Viscera Truck Cleaning and Sterilizing Facilities washer and sterilizer is required at the proximal end
of the table and the compartment must be provided
2. When viscera inspection trucks are used, a with a vent pipe to the outside air. This duct must
separately drained area about 7 by 8 feet in size is be constructed of rust-resisting metal and be at least
required for cleaning and sterilizing such equipment. 10 inches in diameter.
The facilities shall be located at or near the point where 2. Washing and Sterilization.—A thermometer
condemned material is discharged from the trucks.
with its sensitive element in the hot water line as it
When placed where splash might contaminate edible
enters the sterilizing compartment is required. The
product, the truck washing area shall have walls 8
temperature recording scale of the thermometer must
feet or more in height. The floor in the area shall be
be located so that it can be readily observed by the
pitched about i/o inch per foot to a drain in a rear
inspector working alongside the inspection table. Cold
corner. A hose for washing trucks with an ample
water sprays to remove blood, animal tissues, and fluids
volume of water at a temperature of at least 180° F.
from the flights before sterilization are required for the
is required in the washing area. The hot water must be
returning flights at the distal end of the table, and
obtained from a central supply (rather than by mixing
additional cold water sprays are necessary to cool the
steam and water at or near the hose connection) and a
flights immediately following sterilization.
dial-type thermometer with its temperature sensitive
element located in the hot water line near the hose 3. Synchronization With Carcass Conveyor.—
connection is required. The movement of the inspection table must be care-
fuUy synchronized with the movement of the car-
Flight-Top Inspection Tables for Medium Size
cass conveyor. To accomplish this, the table and the
or Large Layouts carcass conveyor must be motivated by the same drive
1. Construction.—In layouts handling 30 or more with the table propelled by a shaft and worm
cattle hourly, viscera is usually placed on a flight-top mechanism.

25
 Figure 25.—Cattle viscera inspection truck.

Figure 24.—Elevating-type foot platform.

Figure 26.—Evisceration of cattle witfi aid of rail

"dropper."

26
Figure 27.—Flight-top cattle viscera inspection table.

4. Control for Movement of Table.—A stop chamber. ( Drawings on page 63, 64, and 67 illustrate
button for controlling the movement of the carcass the installation of flight-top cattle inspection table.)
conveyor and the viscera inspection table must be 6. Eviscerators' Facilities.—A foot platform,
provided in a location convenient to the inspector. hand-washing facilities, a hand tool sterilizer, a boot
5. Location of Table.—The viscera inspection washing cabinet, and a boot storage locker are required
table must be located over a separately drained floor for the eviscerator alongside the proximal end of the
area. A floor drain is required beneath the sterilizing table. (See drawing of these facilities on page 44.)

SHEEP, GOATS, AND CALVES

Bleeding Rail heads before carcasses are transferred from shackles

to gambrels. (The transfer point and the places where
1. A bleeding rail with its top at least 11 feet above
the principal dressing operations are performed should
the floor must be provided for handling sheep, goats,
be indicated on the drawings. I When calves are
or calves. If only sheep are handled in the bleeding
dressed over a layout using a moving carcass conveyor,
section, the height of the bleeding rail may be less
(about 9 feet). combination viscera and head inspection table, and
are suspended sufficiently high to prevent contamina-
Dressing Rails tion of the head by contact with the floor or splash
therefrom, the head skinning, removal, flushing, and
2. Dressing rails shall be provided of such height washing must be deferred until the carcass reaches a
that gambrels or leg hooks from which carcasses are point adjacent to the charging end of the inspection
suspended are about 71/2 feet above the floor or the table, excepting heads from koshered calves which must
inspector's platform. If calves are slaughtered by the be handled as described in item 2 above.
kosher method, space is required for removing the
heads before carcasses that are dressed with the skins Calf Washing Facilities
on are washed and for placing the removed heads after
they are flushed and washed on a head truck for con- 4. If calf carcasses are dressed with the skins on,
veyance to the place of viscera inspection. An un- proper facilities shall be provided for washing the
obstructed route for conveying the he; ' to 'He point skins before incisions are made, except the sticking
of inspection must be provided. wounds.

Dressing Space and Operations Calf Head Handling Facilities

3. Adequate space must be provided along the rail 5. Suitable facilities shall be provided for flushing,
for skinning legs and for skinning and removing calf washing, inspecting, and storing calf heads.

27
 Carcass IVashing Facilities pans are about 34 inches above the inspector's foot
platform. The stand shall be directly connected to the
6. Suitable facilities shall be provided for washing drainage system through a dc^ep seal trap or waste pipe
unopened sheep carcasses after pelts have been re- that discharges directly into a floor drain. The stand
moved, and for washing the internal surfaces, breasts, when in use shall be placed with its end holding the
and necks of calf, sheep, or goat carcasses after inspec- smaller pan at right angles to the dressing rail and this
tion has been completed. end shall be about 2 feet from the vertical of the rail,
measured horizontally.
Viscera, Head, and Carcass Inspection Facilities (b) When more than about 20 sheep, goats, or
7. (a) When the rate of slaughter is less than about calves are slaughtered hourly, a moving pan type inspec-
20 calves, sheep, or goats per hour, facilities for the tion table and a carcass coniieyor are required. The
inspection of viscera and calf heads consist of a hop- pan sizes must conform to tie standards listed above,
pered metal stand of the proper size to accommodate and the table must be otherwise in conformity with the
one inspection unit of two pans. The large pan for requirements described in the section for moving hog
the inspection of abdominal viscera should be 24 by viscera and head inspection facilities.
.36 by 3 inches; the small pan for thoracic viscera for
heads, if calf heads are placed on the table for inspec- Floor Drainage
tion) should be 12 by 36 by 3 inches. The pans shall 8. A drip valley about 24 inches wide is required
be so located that they do not interfere with the move- beneath the dressing rail from the bleeding area to the
ment of the inspector and eviscerator alongside the point where viscera inspection is completed.
stand. The pans shall have handles or hand-holes for
convenient removal and a perforated bottom with the Size of Calves Handled
holes about 1/4 inch in diameter, spaced 3 inches on
centers. If calves are dressed on the layout, the smaller 9. If calves are of such size that there is not a
pan must be provided with a suitable device for holding clearance of about 12 inches above the drip valley when
the head immobile in an upright position for inspection they are suspended from the dressing rail or whose
(see drawing on p. 53). If only sheep or goats are viscera is of such size that the eviscerator cannot
dressed on the layout, the pans may be 24 by 24 by 3 readily transfer it manually and unaided from the
inches and 12 by 24 by 3 inches in size. carcasses to the inspection stand, they are not to be .
A conveniently located receptacle (sterilizer) shall dressed on a dressing rail but are to be skinned and '
be provided for sterilizing the inspection pans. The eviscerated as cattle on the cattle dressing beds. (Nota-
height of the stand shall be such that the bottoms of the tion covering this should be placed on the drawings.)

HOGS

Location of Certain Operations product through a line of carcasses suspended from the
dressing rails.
1. The equipment and operations listed below must
be located in an area or areas separated from the Floor Drainage
carcass dressing room, except for the necessary open-
ings for the passage of carcasses and for access; hoist- 4. A drip valley about 24 inches wide and integral
ing, sticking, and bleeding; scalding vat: dehairing with the floor shall be provided. It must be pitched to
machine located within a curbed area having non- drainage inlets properly located in the valley. The
clogging drainage inlet; gambrelling table; facilities drip valley shall extend from the point where carcasses
for dipping carcasses in a rosin mixture as a depilatory leave the gambrelling table to the point where carcass
aid (if installed I ; and singeing operations. inspection is completed. The floor may be sloped to
drain to the drip valleys.
Scalding Tub
Shaving and Carcass Washing Facilities
2. A scalding vat constructed of metal shall be pro-
vided. The following minimum lengths are recom- 5. Shaving rail of adequate length and a carcass
mended for the rates of slaughter indicated: 75 per washer of the cabinet type having separate drainage
hour, 20 feet: 150 per hour, 40 feet; 300 per hour, 60 facilities are essential. The carcass washer shall be
feet; and 600 per hour, 90 feet. A somewhat smaller located at a point beyond completion of shaving opera-
vat may be used when the rate of slaughter is not tions and before the head dropper's station. No shav-
greater than 20 per hour. ing is permitted after heads are dropped.

Space for Operations and Truckways Inspection Facilities for Not More Than 20
3. Adequate space and facilities shall be provided Per Hour
for the proper conduct of operations and the efficient 6. When the rate of slaughter is not more than 20
performance of the inspection with facilities arranged per hour, the inspection facilities may be in the form
so that it is not necessary to truck or otherwise convey illustrated on page 53.
28
Figure 28. Mechanical dehairer for hogs BN-10761X

562660 O - 61 - 5

29
 Inspection Facilities for More Than 20 Per The pans of the moving top viscera inspection table
must be constructed of stainless steel. The guard rail
Hour must be omitted from the section of the viscera inspec-
tion table opposite the eviscerator's station. A suitable
7. (a) When the slaughter rate is faster than 20 hogs pan sterilizer is required at the proximal end of the
per hour, a moving carcass conveyor and a moving pan table. The sterilizer must be without bottom and the
inspection-type table are required. See drawings on sides extend upward from- about 2 inches above the
subsequent pages for pan sizes and table layouts, (b) floor. In all other details, hog viscera inspection con-
Moving viscera and head inspection tables for hogs veyors must conform to specifications already listed
must conform to the following additional specifications: under cattle.

Figure 29.—Hog viscera inspection table with moving foot platform for eviscerotor.

■f««2-

BN-10762!
Figure 30.—Inspection pan with device for holding
hog and calf heads. Figure 31.—Pan from standard hog viscera inspection
table showing removable head-holding device.

30
 HORSES

1. The construction requirements and facilities for

horse slaughtering departments are essentially identical
with those for cattle. Exceptions include rail heights,
clearances, etc. (See chart on page 39 for various
dimensions.)

Figure 33.—Inspecting hog viscera.

31
 HUMANE SLAUGHTER

1. Under provisions of the Humane Slaughter Law ods" can obtain such information from the Chief Staff
enacted August 27, 1958, and effective July 1, 1960, Officer for Humane Slaughter, Meat Inspection Divi-
meat packers whose products may be offered for sale sion, ARS, ILS. Department of Agriculture, Washing-
to the Federal Government must use humane slaughter ton 25, D.C. Drawings for slaughtering departments
methods. The Secretary of Agriculture has designated submitted for Meat Inspection Division approval should
and published a description of those methods of slaugh- clearly show the proposed humane slaughter facilities if
ter and handling of livestock prior to slaughter con- product is to be offered for sale to the Federal Govern-
sidered to comply with the Humane Slaughter Law. ment. Suggested layouts for humanely handling
Persons desiring a copy of the "Designation of Meth- animals are included in this handbook.

WELFARE FACILITIES FOR PLANT EMPLOYEES

Dressing Rooms and Equipment

1. Well located dressing rooms, properly separated
from toilet rooms (see paragraph number 4 below), are
required for employees of each sex (unless only one
sex is employed at the plant). The number of em-
ployees using each dressing room should be shown in
the drawings or specifications. If multiple shifts of
employees working in the plant use the facilities, this
should also be indicated in the plans.

Lockers
2. Each employee shall be provided with a metal
locker at least 15 by 18 by 60 inches. To permit ready
cleaning beneath the lockers, they must be placed
above the floor on legs or other supports about 16
inches high. The lockers shall have sloping tops. To
facilitate orderliness and cleaning of the dressing room,
employee seats should be in the form of plastic or
wood planks about 12 inches wide, mounted in front
of and below the doors of the lockers on an extension
of the framework supporting the lockers. If seats not
attached to the lockers are preferred, they must be in
the form of plastic or wooden planks securely fastened
by means of a minimum number of pipe leg supports to
the floor in the aisle between the lockers. The aisle
width between rows of lockers shall be about 7 feet
minimum when attached seats are used ( 5 feet between
rows of seats) and about 6 feet minimum with centrally
located seats.

Shower-Bath Facilities BN-10748X

3. Suitable shower-bath facilities shall be provided Figure 35.—Standard clothing lockers.

in locker rooms (not in toilet rooms) at establishments
where slaughtering operations are conducted. Such room or ventilated toilet room vestibule is permissible.
facilities are also desirable in processing plants. The Toilet rooms and toilet room vestibules shall have solid,
shower-bath stall must have an 8-inch high curb of self-closing doors completely filling the openings,
impervious material unless it is entered through an except as described in paragraph 7.
individual dressing room that has the floor sloped to 5. Elongated water closets with open split seats shall
drain into the shower. be provided in sufficient number for the employees
using them (at least one unit for 25 men or 20 women).
Toilet Rooms and Facilities It is desirable to provide urinals in toilet rooms for
4. Toilet rooms must be se])arated from adjoining men. If stall-type urinals are used, a step-up of con-
dressing rooms by tight, full-height walls or partitions. crete or other impervious material surfaced with
Toilet rooms may not be entered directly from a work- ceramic or glazed tile, sloped to drain into the urinals
room, but entrance through an intervening dressing must be provided. If wall-hung type urinals are used,

32
 floor drains shall be provided immediately beneath such ventilated in this fashion shall have a louvered section
fixtures. about 12 by 12 inches minimum in the lower panel.
Hand-Washing Facilities in Welfare Rooms Lunch Facilities
6. A sufficient number of modern-type hand-washing 8. To preclude insanitary conditions usually asso-
basins (lavatories) are required in welfare rooms. In ciated with employees eating lunches in edible proc-
small plants with a limited number of employees, lava- essing departments, adequate lunch facilities consisting
tories in welfare areas may be confined to toilet of tables and chairs (or benches), a lavatory, and
rooms. However, large dressing rooms should have drinking fountain must be provided when plant cafe-
hand-washing facilities in addition to those located in terias or nearby eating places are not available. If
the toilet rooms. dressing rooms have sufficient space without conges-
tion, no objection will be made to providing the lunch
Ventilation of Welfare Rooms
facilties in such areas. Otherwise, a separate room or
7. Inside toilet and dressing rooms without means area is required.
for admitting natural light and ventilation and not air-
conditioned, must be effectively ventilated mechani- Welfare Facilities for Employees in Inedible
cally. Such inside toilet rooms shall be provided with Departments
an exhaust fan (activated by a common switch with 9. It is highly desirable to have separate welfare
the artificial lighting in the area ) and a duct leading facilities for employees of the hide cellar, inedible
to the outside air. Doors to dressing and toilet rooms products department, and the like.

• if I :

V i'

Figure 36.—Plant lunch room.

33
 MID INSPECTOR'S OFFICE

1. A well-located inspector's office at least 7 by 9 facilities. Shower-bath facilities shall be furnished in

feet in size is required at each official establishment. the inspector's quarters, particularly at establishments
The office shall be located so that it is not entered where slaughtering operations are conducted. Separate
through a company office or employees' welfare facili- toilet room and adequate dressing room facilities must
ties. It must be supplied with suitable furniture, in- be provided in the inspector's quarters at establish-
cluding a desk and chairs, a metal clothing locker for ments of such size that the assignment of several in-
each Government employee, a metal cabinet equipped spectors is required.
with a lock for the storage of supplies, and lavatory

APPENDIX

SUGGESTED NOTES ON SPECIFICATIONS TO ACCOMPANY DRAWINGS

Building Construction casses affected with cysticercus bovis in a freezer at

a temperature not higher than 15° F. for at least 10
1. Portland cement plaster is used wherever the days.
words "Cement Plaster" or the letters "P. C." appear 11. All doors of toilet rooms and dressing rooms and
on the drawings. toilet room vestibules are solid, self-closing, and com-
2. All walls are surfaced with an impervious ma- pletely fill the openings, except as otherwise shown on
terial as indicated on the drawings for each room or the drawings.
area. 12. All inside window ledges are sloped about 45°.
3. All floors having drainage facilities are of brick 13. Doorways through which products are trans-
or concrete and sloped about Vi inch per foot to floor ferred on rails or in hand trucks are at least 5 feet
drains. Floors where operations are conducted have wide, or in the case of doorways through which 11
a nonslip surface. feet or higher rails pass, at least 4V2 feet wide.
4. Ceilings are smooth and flat and have a smooth, 14. Doors are of rust-resistant metal, or in case of
impervious surface as indicated on the drawings for cooler doors of wood construction, they are clad on
each room or area. If there are exposed joists or both sides with heavy rust-resistant metal and any
rafters in the ceilings, they are of dressed lumber or seams are soldered or welded. The juncture of metal
rust-resistant metal and are spaced 36 inches or more clad door jambs and the walls are effectively sealed
on centers. with a flexible sealing compound.
5. Dressed lumber is used for all exposed interior
15. Glass blocks used in wall panels, etc., have
woodwork.
smooth exposed surfaces.
6. All exposed wood surfaces are painted with a good
16. Suitable coves to facilitate sanitary maintenance
grade of oil or approved plastic paint or treated with
are provided at junctions between walls and floors.
hot linseed oil or a clear wood sealer.
7. All window and door openings and other open- 17. Stairs are of impervious material and have solid
ings that would admit flies are provided with effective treads, closed risers and side curbs 6 inches high meas-
insect screens or fly chaser fans. Also, effective means ured at the front edge of the step.
are provided to preclude rodents from entering 18. The livestock pens are paved with impervious
buildings. material, such as concrete or brick, and pitched to
8. Glass in windows and skylights has a high trans- suitable drainage facilities. Curbs at least 12 inches
missibility of light. Effective measures, such as the high of impervious material, such as concrete, are
use of heat absorbing glass, glass block, or monitors provided around the borders of the livestock pen area,
and sawtooth skylights with sash facing north, are taken except at entrances, to confine liquids and material. A
in workrooms to avoid objectionable heat and glare suitable suspect pen and squeeze pen are provided in
from the sun's rays during the summer season. locations shown on drawings. Good artificial lighting
9. Rails are placed not less than 2 feet from walls, is provided in the livestock pen area for the perform-
posts, and other fixed parts of the building. Header ance of ante-mortem inspection at times when there is
rails are spaced at least 3 feet from adjacent walls and insufficient daylight. Well-located hose connections are
columns. provided for the cleanup of the livestock pens. Water-
10. Two retaining compartments constructed of rust- ing troughs are located over or adjacent to pen floor
resistant No. 9 gage wire partitions or expanded metal drains and are equipped with suitable overflow out-
of approximate gage, about 1-inch mesh, extending lets. A reasonable portion of the livestock pens, includ-
from about 2 inches above the floor to the ceiling, are ing the area with the suspect pen and squeeze gate, has
provided as indicated on the drawings. The doors of a weathertight roof.
these compartments are of similar material and are 19. Floor openings for chutes, etc., and for stair-
equipped for locking with an MID padlock or seal. ways except at entrances have curbs of impervious ma-
One compartment is for holding retained carcasses and terial, such as concrete or metal, at least 12 inches
product in a cooler and the other is for holding car- high to exclude floor drainage.

34
 20. Effective means, such as expanded metal or wire Each drainage inlet is equipped with a deep seal trap.
with a mesh not exceeding V2 inch embedded in the All floor drains and vent lines are provided with facil-
walls and floors at their junctions and extending ities to exclude rodents.
vertically and horizontally an adequate distance, or 11. Discharge lines for paunch contents are of cast
other effective means, are provided to exclude the en- iron or steel pipe at least 0 inches in diameter (hog
trance of rats and other rodents into rooms. stomach contents lines are at least 6 inches) and dis-
Water Supply, Plumbing, Drainage, and Re- charge into a sump from which the material is pumped
to an elevated tank for dewatering. The tank is so
frigeration
constructed that the solids can be discharged directly
1. The potable water supply is obtained from (in- into a watertight truck for removal from the plant.
dicate source of supply, e.g., wells. City of ), The paunch contents are removed daily or oftener as
and is effectively protected from pollution. may be necessary and are disposed of in such a man-
2. An ample supply of hot water at adequate tem- ner as not to create a nuisance or other objectionable
perature and under suitable pressure and properly condition. The construction of the dewatering tank is
distributed throughout the plant is provided. Hose shown on a detail drawing. The area adjoining the
connections for supplying hot and cold water are tank where the truck stands during loading is paved
provided in the various workrooms at the approximate with concrete and provided with suitable drainage fa-
locations shown on the drawings. Hot water of at cilities. A hose connection for supplying hot water
least 180° F. at hose outlets is supplied for cleaning the for cleanup is provided nearby. The capacity of the
slaughtering, inedible and similar departments, and for dewatering tank is sufficient for holding the paunch
sterilizing equipment such as cattle viscera inspection contents derived from the maximum daily slaughter of
trucks. A thermometer having an easily read dial- cattle. At least 2V2-cubic-feet capacity per animal is
type scale is provided on the common water line at the provided. Paunch and stomach contents lines are not
place where viscera trucks are cleaned and sterilized. connected to the regular drainage lines within the
3. Only clean and not recirculated water is used in plant.
the hog dehairer. ( This applies to small installations. 12. Blood drains are provided with long-neck deep-
In large installations, clean water is required in at least seal traps properly vented to a point above the roof.
the last 6 feet of the dehairer. ) 13. Blood is discharged into a metal receiving tank
4. Each lavatory (hand-washing basin) is supplied and transferred by gravity or a pump or blowline (to
with hot and cold water delivered through a combina- a metal truck for removal from the plant) (to proc-
tion mixing faucet with outlet about 12 inches above essing equipment in the plant). [L'se appropriate
the rim of the bowl, liquid soap and an adequate sup- statement.]
ply of sanitary towels in suitable dispensers, and a suit- 14. The grease catch basin is not located in or near
able receptacle for used towels. Lavatories are pedal an edible department and is constructed so that it can
operated. be completely drained of its contents for cleaning daily
5. Sanitary drinking fountains are provided in the and is without cover for icady inspection. Grease
slaughtering and processing departments and in the skimmed from the basin is (placed in watertight con-
dressing rooms. If placed adjoining a lavatory, they tainers and promptly removed from the plant) (blown
are located high enough to avoid splash from the to inedible processing equipment in the plant). [Use
lavator)'. appropriate statement.] A hose connection for supply-
6. All equipment wasting water is installed so that ing hot water for cleaning the basin and adjacent area
waste water is deHvered into the drainage system with- is provided in a convenient location. The area around
out flowing over the floor. Drainage from edible the basin is paved with concrete and provided with
products handling equipment such as sausage tables, drainage facilties. The location and construction of
cook tanks, tripe scalders, etc., is delivered to the drain- the basin is shown on detailed drawing.
age system by means of interrupted connections. 15. Heat to dispel steam and vapor is provided in
7. Effective means are taken to prevent back- unrefrigerated workrooms.
siphonage of liquids into the potable water supply or 16. Refrigerated rooms are maintained at a tempera-
steam lines. Back-siphonage of liquids into potable ture not higher than 50° F.
water supply is prevented by placing water lines to 17. The coolers are refrigerated by means of (select
equipment, such as cooking or soaking vats and the appropriate statement below) (a) Overhead refrigerat-
like, higher than the highest level reached by liquids in ing units with insulated drip pans beneath them, prop-
the vats, etc. erly connected to the drainage system. (6) Floor-
8. The sewage from the plant is discharged into the type refrigerating units placed within curbed and sep-
city sewer system (furnish description of facilities if arately drained area unless located adjacent to floor
other method of disposal is employed). drains, (c) Wall refrigerating coils with drip gutters
9. Toilet soil lines are separate from house drainage of impervious material, such as concrete, beneath them,
lines to a point outside of the building and bypass the properly connected to the drainage system.
grease catch basin ( if there is one at the plant). Equipment
10. Floor drainage lines inside buildings are of metal 1. All equipment is designed, constructed, and lo-
and have an inside diameter of at least 4 inches, prop- cated in strict conformity with standards given on pages
erly vented to the outside air to a point above the roof. 7 to 18 in Agriculture Handbook No. 191.

35
 2. Chutes for the transfer of product are so con- washed. If goat and sheep heads are saved for edible
structed that they can be readily cleaned (long chutes, purposes, horns, horn butts, and pieces of pelt are re-
due to difficulty of cleaning, should be avoided). moved from the heads before carcasses are washed after
Chutes are round in shape or otherwise have well- pelting.
rounded corners. Chutes leading from edible to in- 9. The paunch emptying table is constructed of rust-
edible products departments are effectively hooded and resistant metal and the end of the table overhangs the
vented. emptying hopper about 12 inches to avoid soiling the
3. Cooking vats and like equipment are provided cut and serous surfaces of paunches. The sides of the
with overflow pipes at least 2 inches in diameter having hopper extend vertically below the top of the table at
open-end cleanout tees at their upper ends and are least 31/2 feet, and then converge to a discharge open-
connected to the drainage system by means of inter- ing at least 8 inches in diameter. ( See detail drawing.)
rupted drains. Valves on drainage lines leading from 10. Edible offal is placed on cages with removable
such equipment are located flush with bottom of metal drip pans beneath or on suitable trucks pro-
equipment. vided with similar drip pans and conveyed to the offal
4. A suitable room or space and facilities for wash- cooler. If offal is packed in the coolers, suitable facili-
ing gambrels, beef hooks, trolleys, etc., are provided ties including a table and lavatory are provided.
in a convenient location as shown and an exhaust fan 11. Suitable mechanical equipment is provided for
is installed in an outside wall for dispelling steam. transferring condemned soft material to metal con-
5. The hog scalding vat is constructed of metal. tainers or hasher and washer without manual handling
of the condemned product.
6. Platforms for eviscerators and openers are con-
12. The rendering units and driers in the inedible
structed of suitable metal grating and of a type that can
products rendering department are equipped with ef-
be readily cleaned (not subway type grating). Foot
platforms for employees performing such operations as fective condensers to suppress objectionable odors.
hind-legging, crotch opening, udder removal, etc., in Rendering units are equipped for MID sealing.
■'on-the-rail"" cattle or calf slaughtering departments are 13. Curing containers are constructed of stainless
constructed with legs set in sufficiently to prevent con- steel or MID approved plastics.
tact between the forelegs of the cattle and the platform 14. Pipelines and pumps used in connection with
legs, or such foot platforms are suspended from the edible product (including edible brine and pickling
ceiling. solutions) are demountable and made of stainless steel
7. The pans (or flights) of the moving top viscera or MID approved plastics.
inspection table are constructed of stainless steel or 15. The cages or trees used for smoked meats and
similar rust-resistant metal. [Pan (or flight) sizes are sausage are so designed that there is a clearance of at
given on drawings.] The guardrail is omitted from least 12 inches between the product and the floor of
the section of the viscera inspection table opposite the the smokehouses and hanging rooms. The type and
eviscerator's station. A suitable pan (or flight) steri- size of this equipment is illustrated by detail drawings
lizer is provided at the proximal end of the table. The on Sheet No. . ( Insert correct sheet No. of sub-
sterilizer is without bottom and the sides extend up- mitted drawings.)
ward from about 2 inches above the floor. The steri- 16. Smoke-making equipment, ducts, and smoke-
lizing chamber is provided with a vent pipe to the out- houses are so located and designed that all outer and
side air at least 10 inches in diameter. A thermometer inner surfaces can be readily cleaned.
with its sensitive element in the hot water line as it 17. Color changing tags are provided and attached
enters the sterilizer and with temperature recording to retort baskets to identify product that has been
scale located so that it can be readily observed by retorted.
the inspector working alongside the viscera inspection 18. A suitable room or separately drained area is
table is provided. A floor drain is provided beneath provided for washing handtrucks, boxes, trays, de-
the sterilizer and the area in which the viscera inspec- mountable parts of sausage stuffing equipment, etc.
tion table is located has separate drainage. Cold water Two suitable compartments with entrance rails are
sprays are provided at the proximal and distal ends provided for washing smokehouse cages and trees.
of the table. The movement of the viscera inspection
The first compartment is used for washing cages and
table is synchronized with the movement of the carcass
trees with a detergent solution and the second for
conveyor. The viscera inspection table is driven by a
rinsing this equipment with clean water to remove all
shaft and worm device and the carcass conveyor and
the viscera inspection table are motivated by the same detergent solution. The washing compartment has a
drive. A stop button for controlling the movement suitable exhaust duct extending to a point outside
of the carcass conveyor and the viscera insptection table of the building.
is provided in a location convenient for use by the 19. An incubation room for incubating samples of
inspector. fully processed canned meat product is provided as
8. Booths for flushing and washing cattle heads and shown on the drawings. The room is of adequate size
calf heads, similar to the equipment shown in Agri- for holding not less than 1 percent of fully processed
culture Handbook No. 191, are provided. All horns canned product from each run of each retort for at least
and horn butts and pieces of skin are removed from 10 days. The temperature in the room is maintained
cattle and calf heads before they are flushed and by thermostatic control at approximately 98° F., and

36
the room is provided with a 7-day recording thermom- the calf inspection layout. Large calves are skinned
eter located on an outside wall so as to be visible and eviscerated as cattle on the cattle slaughtermg beds.
from outs'de the room. The shelves are made of ex- 6. Udders are not saved for edible product. (It
panded metal and are removable. The sensitive ele- saved, show the facilities for handling and inspectmg
ments of the thermostat and recording thermometer them and provide duplicate tags to identify with cor-
are below the bottom shelf. The floor in the room is responding carcasses. )
pitched to a floor drain equipped with a removable screw 7. Duplicate tags are provided and used to identify
plug. The door of the room is equipped for locking cattle and or calf heads with corresponding carcasses.
with an MID padlock or seal. 8. Pieces of meat are washed individually under run-
20. A suitable rust-resistant metal table with top ning water and not in batches.
about 3 by 5 feet is provided in an unobstructed space 9. Hog hair is removed from the slaughtering room
in a cooler for holding returned product for inspection. in watertight metal containers at the end of the day's
21. Each employee is provided with a metal locker operations and (removed from the plant in a water-
at least 15 by 18 by 60 inches, having a sloping top and tight metal truck and disposed of in such manner as
with bottom elevated on legs about 16 inches long. to not create objectionable conditions such as fly breed-
Removable plastic or wood seats about 12 inches wide ing or odors I (conveyed to suitable equipment for
are provided in front of and below the doors of the lock- processing in the plant ). [Use appropriate statement.]
ers and are attached to the framework of lockers (Or, 10. Condemned and inedible material is transferred
A single plastic or wooden seat about 12 inches wide to the inedible products department in suitable water-
securely attached to the floor by a minimum number of tight metal containers (for processing therein) (and
pipe leg supports is located about 2^2 feet in front of removed from the plant daily, or oftener if deemed
the lockers). The dressing room will be used by not necessary by the inspector in charge, to an outside
more than (give number and sex of employees). rendering plant for disposal). [Use appropriate state-
22. Clothing lockers have effective means for ment.] Suitable facilities for washing the containers
ventilation, such as doors having louvered openings used for such materials are provided.
of adequate size or doors constructed of expanded metal 11. Animals found dead on the premises are dis-
or heavy wire mesh. posed of by prompt removal (to a rendering plant)
23. The inspector's office is provided with suitable ( to inedible products rendering department at the
furniture, including a desk and chairs, a metal cloth- establishment). [Use appropriate statement.]
ing locker ( at least as large as that provided for em- 12. Empty cans are washed in an inverted position
ployees) for each inspector, a metal cabinet equipped with water having a temperature of at least 180° F.
with a lock for the storage of supplies, and lavatory and or cleaned by an approved jet-vacuum device immedi-
toilet facilities. ately before filling. If hot water is used for cleaning,
24. A suitable room or space for the storage of sup- an easily read dial-type thermometer is provided in the
plies, such as wrapping paper, cartons and containers, hot water line of the sterilizer.
is provided in a convenient location as shown. All 13. Retorts are charged by (describe means). Re-
supplies are placed on racks 12 inches above the floor. torts drain into curbed and drained areas or pits or
Operations are connected to the drainage system by interrupted
drains.
1. The rate of slaughter is dependent upon the ability
14. Sausage material grinding and chopping, bacon
of the establishment to present carcasses, their viscera,
slicing, boning, cutting, and similar operations are con-
and parts in an orderly and clean manner, which per-
ducted in departments having a temperature of ap-
mits a complete and efficient inspection at all times
proximately 50° F. Such departments are not located
and does not create congestion or other objectionable
in areas where hanging carcasses or exposed product
conditions of any kind. The estimated maximum rate are stored.
of slaughter is (give rate for each species).
15. Vegetables are stored in bulk in a suitable sep-
2. Animals are not slaughtered by the Kosher
arate room and are handled so as to avoid dissemi-
method (if only nonkosher slaughtering).
nation of dust. Suitable facilities for the preliminary
3. Hides are not spread for inspection in the slaugh-
preparation of vegetables for use in product are pro-
tering room.
vided in a location separate from the processing area
4. Calf heads are removed from carcasses before they
Vegetables such as celery and potatoes are thoroughly
reach the point of transfer ( if carcasses are gambrelled
washed before being cut up as by dicing
approximately 71/2 feet above the floor), flushed and
16. Sawdust is conveyed to and ashes are removed
washed in the equipment shown on the drawings, and
from smokehouses in metal containers having tight
placed on the facilities for inspection as shown on the
layout provided.
5. Calven of such size that (a) there is not a clear-
ance of at least 12 inches between the carcass and the General
floor and (b) the viscera cannot readily be transferred
1. Each workroom is provided with artificial light-
manually and unaided by the eviscerator from carcasses
>"g of good quality having an intensitv of at least 20
to the viscera inspection pan are not slaughtered on
foot candles for general illumination and at least 50

37
foot candles at places where inspections are performed ing and unloading areas adjacent to the plant and
and where plant operations require establishment em- livestock pens are concrete paved and properly drained.
ployees to prepare products of any character to meet 4. Wall-mounted cabinets, electrical control panels,
the inspection requirements. and the like have a clear space of at least 1 inch be-
2. Outer clothing of employees, shroud cloths, etc., tween the mounted units and the wall.
are laundered at (the plant laundry) (an outside laun- 5. Artificial light fixtures in rooms where exposed
dry ). [Use appropriate statement.] meat is handled or processed are provided with a pro-
3. Roadways on the premises adjoining the plant tective shield of suitable nonshattering material such
are hard surfaced and have a binder of asphalt, tar, as Plexiglas so as to preclude contamination of product
or cement, and are properly drained. Vehicular load- with broken glass.

SUMMARY OF PRINCIPAL MINIMUM DISTANCES

(Rail heights are measured from top of rail to highest part of floor)

Cattle Slaughtering Departments

Vertical
Description ^^ distances
Bleeding rail (distance from rail to point of application of shackle to shackled foot—48") 16'0"
Dressing rails (trolley length—15") ^K^",
Beef cooler rails (trolley length—15") H 0
Rails for beef quarters (trolley length—15") ^ 6
Moving equipment—Heights of conveyor rails, platforms, top of viscera inspection table, etc See attached drawings

Horizontal
distances
Dry area in front of stunning pen 7 x8
Curb of bleeding area to pritch plates (no header rail) 5 0
Line of drop-offs to line of half hoists (2 beds) 16'0"
Line of drop-offs to line of half hoists (3 beds or more) 18'0'
Line of half hoists to header rail leading to cooler (double rail) 14'0"
Line of half hoists to header rail leading to cooler (single rail) 10'0"
Between header rail and carcass washing rail, if parallel 6'0"
Between header or washing rails and wall of slaughtering room 3'0"
between center lines of dressing beds 8'0"
Between moving top table and dressing rail at inspector's platform 5'6"
Area for sterilizing viscera inspection truck 7'x8'

Calf and Sheep Slaughtering Departments

Vertical
distances
Bleeding rails for calves (distance from top of rail to point of application of shackle to shackled foot—30") 11'0"
Bleeding rails if only sheep are slaughtered 9'0"
Gambrels or leg hooks from which calf or sheep carcasses are suspended to floor or inspector's foot platform 7'6"
Cooler rails, calf carcasses Gambrels 7'6" above floor
Cooler rails, sheep carcasses on logs Hooks of logs 6'6" above floor
Moving equipment See attached drawings

Horizontal
distances
Vertical of rail to edge of viscera inspection stand 2'0"
Length of rail from point of evisceration to point where carcass inspection is completed 6'0"

Hog Slaughtering Departments

Description Vertical
distances
Bleeding rail to sticker's platform 10'6"
Extension of bleeding rail to top edge of scalding vat 9'0"
Dressing rails 11' 0"
Gambrels (suspending carcasses) to floor (12" trolleys) 10'0"
Distances from rail to bottoms of inspection pans and various foot platforms See attached drawings
Rails in coolers for hog carcasses with heads removed (12" trolleys) 9'0"
Rails in coolers for carcasses with heads attached (12" trolleys) lO'O"

Horizontal
distances
Vertical of dressing rail to various foot platforms and widths of platforms See attached drawings

38
 Horse Slaughtering Departments ^ ^^^
ilistancea

Bleeding rail ,,, ^,,

Dressing rails (trolley length 15") 19'h"
Cooler rails (trolley length 15") «'6"
Cooler rails for carcasses in quarters
Horizontal
diatancfH
Line of drop-offs to line of half hoists o>[\"
Clearance between walls, posts, etc., and adjoining rails in slaughtering rooms and coolers ^' n"
Curb of bleeding area to pritch plates ^ ,
Dry landing area (minimumi i \o

General
Vertical
Description distances
Rails for sausage cages, etc 7'6

Horizontal
distances
From vertical of rails in slaughtering rooms, coolers, etc., to walls, posts, and other fixed parts of the building 2'0"
From vertical conveyor rails for sausage cages to stuffing tables 5'0"
From vertical of carcass rails to edge of boning or cutting tables TO"
Width of doors through which carcasses are railed 4'6"
Width of doors through which product is conveyed in hand trucks 5'0"
Trackways—unobstructed width 5' 0"

39
 1—)

15'

16-0'

HEREFORD STEER
1400 LBS
L. WT.

2'-5'

Cattle Carcass on Bleeding Rail

40
-o
in
o
u
o

o
-o
O)

41
 P OF RAIL

12'-3"

SPLITTERS
HIGH POINT
V
RAIL INSPECTOR\

21
SPLITTERS
LOW POINT

1
0 1/41/2 M I FT. 2FT. 3FT. 4Fr. 5FT.
1 ± -L. I
SCALE

700-Pound Steer Carcass and Relation to Various Foot Platforms

42
 EVISCERATOR'S
PLATFORM
7

INSPECTOR'S
PLATFORM
is

SCALE

700-Pouncl Steer Carcass and Relation to Flight-Top Inspection Table

43
 BOOT LOCKER . BOOT STERILIZER

CONVEYOR STERILIZER

Cattle Viscera Inspection Table and Boot Sterilizingg rocilities

Focilit

44
 I ^- SHACKL IN6 RAIL

UPRIGHT 2' DIA.

PIPES SET IN A
CONCRETE CURB.
PIPES SPACED 16'
APART.

-16-
O

ii 'I
•t ii II ' I
II < I
JX ,U AX. AX A.i^ Jl JJ-

■^ *» o

/ r

Pipe Safety Fence for Cattle Dry Landin3 Area

45
 4'-5'

7^3"
24"
.y-\
3'-6"-
K
MZ~M_

34"
MIJC^

4'
i.
DRAIN
I

Dressed Sheep Carcass and Relation fo Moving-Top Viscera Inspection Table

46

J
Dressed Sheep and Lamb Carcasses

47
 5^5"

8'-3"

4'-0" H 36-
yWZJ7C7
X sir

34' SAä
h fl
•I
.J

DRAIN
IT-

Dressed Calf Carcass and Relation to Moving-Top Viscera Inspection Table

48
o
o

a
-o

49
 VISCERA a \
RAIL INSPECTOR

o 1/4 1/2 3/4 IFT. 2 FT. 3FT 4FT. 5FT

SCALE

Hog Carcass and Relation to Various Foot Platforms

50
Il'-O"

H03 Carcass and Relation to Moving-Top Inspection Table—300 or More

Hourly Slaughterins Rate: A, Eviscerator's Platform,- ß, Inspector's Platform
51
 LIGHTS SPACED 6'0" C TO C
OVER INSPECTION AREA

5'8"

4'6- —30-

28

8'6" 7'6"
l4
boO/
m
1—6-

'Mid
SHARP POINT TO
HELP HOLD HEADS
-18- 2'10" IN POSITION
(A)

CURB

f 24" ^

200-Pound Dressed Weight Hog Carcass and Relation to Moving-Top Inspection

Table—25-300 Hourly Slaughtering Rate: A, Eviscerator's Platform; B, Inspector's Platform
52
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54
 COLD WATER SPRAY

FOR 250 HOGS PER HOUR THE PLATFORM, LAVATORY a STERILIZER SHOWN BY DOTTED LINES AND SUCH ADDITIONAL TO
SPACE AS IS DETERMINED BY THE ESTABLISHMENT FOR EVISCERATING AND SPLITING SHOULD BE PROVIDED BY ADDING V "^ VISCERA
UNITS OF TWO PANS EACH TO THE TABLE. NO CHANGE IN INSPECTION AREA SEPARATING ft HEAD-WORK-UP
0

SCALE

Inspection Facilities for Medium Size Layout—Hogs, Sheep, Calves

55
<tr
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8NIV000
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57
 01
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58
 »HEO TYPE DRY
STORAGE

CONCRETE FLOOR

CONCRETE PAVEO ft OfVIINCD

THIS SUGGESTED SLAUGHTERH« LAYOUT IS DESIGNED FOR A SMALL
LOAOIN« APRON
OPERATOR «HO SLAUGÍITERS APRROXWATELY 100 CATTLC AND
300 HEAD OF SMALL STOCK WEEKLY THE FULL CAPACITY
OF THIS SLAUGHTCRMC LAYOUT IS APPROXIMATELY lO CATTLC OR
20 HEAD Of SMALL STOCK PER HOUR fOR CONSTRUCTION «TAILS,
LIGHTING AND VENTILATING RCOUIREMCNTS AND NECESSARY RAIL

HEIGHTS, REFER TO THE LATEST EDITION OF THE BOOKLET INFORMATUM

FOP APP^..-4NTS FOR FEDERAL MEAT INSPECTION
THIS LAYOUT DOES NOT INCLUDE FACILITIES FOR PROCCSSINQ BCEF

PAUNCHES, HOG STOMACHES. ETC FOR EDIBLE PURPOSES OR FOR

COIBLE OH INEDIBLE RENDERING OF BCEF OR PORK FATS.

INEDIBLE
MATERIAL
0ADIN6 DOCK SHIPRNC
DOCK
(SCREENED)

© SMALL STOCK SHACKLING PEN © VISCERA WORKUP TABLE (PORTABLE)

® SMALL STOCK SHACKLING HOIST SKIP HOtST

® CRATED STICKER'S PLATFORM CATTLE HALF- HOIST

® BCEEOfNO AREA CATTLE SPREAOCR

® SCALDING TUB SCALE

® DCHAIRING MACHINE QRTTLE HEAD INSPECTION TRUCK

® 6AMBRELIN6 TABLE WASHING a SHROUDINB PL ATFORM
® SINGE HOGS («) CATTLC CRADLE
® TRANSFER SHEEP ft CALVES
@ CATTLE HEAD r'LUSHINO BOOTH
® LAVATORY a STERILIZER
CATTLC BLEEDING AREA
® REMOVABLE GRATMG OVER GUTTER
® DRY LANDING AREA
® PORTABLE SHOWER
(g) KNOCKING BOX
® CALF HEAD fLUSHlNG BOOTH

® VISCERA INSPECTION PAN STERILIZER

KNOCKER'S PLATFORM

® EVISCCRATOR'S PLATFORM (PORTABLE) BANO SAW

® VISCERA INSPECTION STAND @ CUTTING a BONING TABLE

® INSPECTOR'S PLATFORM (PORTABLE) ® TRANSFER PLATFORM

® INSPECTOR'S FINAL PLATFORM CALF WASHINO PLATFORM

® HiAO WORKUP TABLE (PORTABLE) HOG SHAVING PLATFORM (HtGH)

PLUCK TABLE ( PORTABLE) HOG SHAVING PLATFORM (LOW)

CONCRETE PAVED B DRAINED LIVESTOCK PENS AS NEEDED

Suggested Small Plant Layout 59

 THIS SUG&ESTED SLAUGHTEIIHC ¡.«TOUT IS DCSIfiNCO FOR A SMALL
OPEHATO« WHO SLAUSMTCRS »PPROSIMATELT tOO CATTLE AND
)00 HEAD OF SHALL STOCK «ECKLV THE FULL CAMCJTY
OF TWIS SLAÜSHTCRIHB LATOUT IS APPftOXIMATELY 10 CATTLE OB
10 HEAD OF SMALL STOCK Pt« MOÜH FOB C0M3TR0CT1ÛK DETAILS,

LiaH TINS AND VENT1LAT1N9 NEQUINEtÉEMTS AMD NECESSARY HAIL

H€1GHTS, MFER TO THE LATEST EDITIO« OF THE BOOKLET HFOHMATK»

FOft APPLICAMT3 FOM FEDERAL MEAT INftPCCTtOM.

G SHALL STOCK SMhCKLING PEN © VISCERA «ORKUP TABLE (PORTABLE)

(?) SHALL -ÎTOCK SHACKLING MOIST

ê SKIP MOIST

(3) GRATED STICKER'S PLATFORH '.n) CATTLE HALF- MOIST

« BLEEDIMS ARE* « CATTL£ SPBEAÛEII

® 3C4LD1NS TUB Ce SCALE

.') OEHAIRIMG MACHINE (.< OftTTLE MEAD INSPECTION TRUCK

0 GAHBRELING TABLE
(P) «ASHIN« a 3HR0U0IN8 PLATFORM

Cî) SINGE HOGS

(Í* CATTLE CRADLE
TRANSFER SWEP B CALVES CATTLE HEAD FLUSHtNfl BOOTH
® LAVATORY B STERILIZER
CATTLE BLEEDING AREA
w REMOVABLE GRATMG OVER GUTTER
(5) DRY :,ANDING AREA
>& PORTABLE SHOWER
® KNOCKING BOX
Oi) CALF HEAD FLUSHING BOOTH
KNOCKER'S PLATFORM
(a VISCERA INSPECTION PAN STERILIZER
BAND SAW
(¡5) EVISCERATOR'S PLATFORM (PORTABLEI

Ob VISCERA INSPECTION STAND ® CUTTINS a BONIN« TABLE

@ INSPECTOR'S PLATFORM i PORTABLE) (S) TRANSFER PLATFORM

(.* INSPECTOR^ FINAL PtATFORM i¿) CALF WASHINO PLATFORM

® HBAD WOAXUP TAILC (PORTABLE) HOG SHAVING PLATFORM I HIGH )

^ PLUCK TABLE ( PORTABLE) ® HOG SHAVM6 PL ATFOR M ( LO« )

CÓNCHETE PAVED B DRAINED LIVESTOCK PENS AS NEEDED

i @ HOC STOMACH OPENING AND WASHIN : TABLE

® PAUNCH EMPTYING A «ASHING TABL E

Ui) GPlNDER ( PORTABLE)

(^ HOG VISCEftA SEPARATING TABLE

(48) LARD BENOERING KEI

® FAT RECEIVING BOX

(49) LARD SETTLIHB TANK «) FAT »ASHING TABLE

c-^ PAUNCH INSPECTION RACK

@ PAUNCH a STOMACH «ASHER

60 Sugsested Small Plant Layout

 SLAUGHTERING LAYOUT DESIGNED TO PERMIT SLAUGHTERING OF TWO SPECIES OF ANIMALS SIMULTANEOUSLY FACILITIES
CAN BE USED IN A PLANT WITHOUT A BASEMENT AS TRUCKWAYS ARE PROVIDED FOR REMOVAL OF INEDIBLE ANO CONDEMNED
MATERIAL WITHOUT PASSING THROUGH THE LINE OF CARCASSES DOORWAY AT RIGHT SIDE OF LAYOUT NEAR LAUNDRY
CAN BE UTILIZED FOR REMOVAL OF HIDES AND UNBORN CALVES DOORWAY AT BOTTOM OF LAYOUT BENEATH SMALL STOCK
BLEEDING AREA CAN BE USED FOR REMOVAL OF CONDEMNED, INEDIBLE MATERIAL AND SHEEP PELTS.

RATES OF SLAUGHTER MAXIMUM CONVEYOR CHAIN SPEEDS

PER HOUR
CATTLE 20
CALVES 20 TO 100 CALVES - 300 FEET
HOGS 20 TO 100 HOGS — 300 FEET
SHEEP 20 TO 125 37 5 FEET

CARCASS CONVEYOR CHAIN AND VISCERA INSPECTION TABLE MOVEMENT ARE SYNCHRONIZED
HEIGHT OF CARCASS DRESSING RAILS : M'O".

DETAIL OF LEAF FAT HOLDING HOPPER DETAIL OF A TWO-LEVEL CALF HEAD FLUSHING CABINET

HOPPER-18"X 20"

SLIDE IN POSITION
WHEN FLUSHING CALF SLIDE IN CLOSED POSITfON
HEADS FROM FLOOR ^
SLIDE OPENING

r¿
EVISCERATOR'S PLATFORM
^£3
SLIDE LOWERED TO THIS
SLtDE
CLOSED _P0SITION WHEN CALF HEADS
ARE FLUSHED FROM
FAT IS HELD IN THIS HOPPER DURING PERIODS WHEN EVISCERATOR'S PLATFORM
HOLDING TRUCK IS REMOVED FOR EMPTYING OR TO
MAKE ROOM FOR REMOVAL OF CONDEMNED AND
INEDIBLE PRODUCTS TRUCK

G
ZIT5 iS5 i
HOG CARCASSES SPACED 5'C TO C ON CONVENOR CHAIN
HOGS, CALVES AND SHEEP GAMBRELLED 12" BELOW TDP OF DRESSING RAIL
GUARD RAIL OF MOVING TOP VISCERA INSPECTION TABLE OMITTED OPPOSITE EVISCERATOR'S PLATFORM
MINUS FIGURES INDICATE DISTANCE BELOW TOP OF RAIL

^ê^^^^Ê^^^^^m
o' 2' 4' 6' 8' 10'
'■II'

Suggested Slaughtering Department for all Species: Combination Two Cattle Bed Single-Rail Hang-Off and Small Stock Layout 61
 LAÏOUT DESIGNED TO PERMIT HANDLING OF CATTLE CARCASSES Br "ON THE RAIL"
OPERATION, AND SIMULTANEOUSLY EITHER HOGS, CALVES. OR SHEER

SLAUGHTER MAXIMUM CONVEYOR CHAIN SPEEDS

PER HOUR PER HOUR
CATTLE^ 20 TO 40 CATTLE - . 200
CALVES^ 20 TO no CALVES _ , 300
HOGS áO TO 100 HOGS . 300
20 TO 125 - 375

CARCASS CONVEYOR CHAIN AND VISCERA INSPECTION TABLE MOVEMENT ARE SYNCHRONIZED.
HEIGHT OF CARCASS DRESSING RAILS II'0"

DETAIL OF LEAF FAT HOLDING HOPPER DETAIL OF A TWO-LEVEL CALF HEAD FLUSHING CABINET

CROSS SECTION

SLIDE IN POSITION
WHEN FLUSHING CALF SLIDE IN CLOSED POSITION
HEADS FROM FLOOR ^
SLIDE OPENING

;4=: *¿
EVISCERATOR'S PLATFORM

SLIDE LOWERED TO THIS

SLIDE
CLOSED POSITION WHEN CALF HEADS
ARE FLUSHED FROM
FAT IS HELD IN THIS HOPPER DURING PERIODS WHEN
EVISCERATOR S PLATFORM
HOLDING TRUCK IS REMOVED FOR EMPTYING OR TO
MAKE ROOM FOR REMOVAL OF CONDEMNED AND

m
INEDIBLE PRODUCTS TRUCK

G
l.-l..l:.l..l ■ . ■ I

HOG CARCASSES SPACED 3'C TO C ON CONVEYOR CHAIN,

HOGS. CALVES AND SHEEP 6AMBRELLED \Z" BELOW TOP OF DRESSING RAIL.
GUARD RAIL OF MOVING TOP ViSCERA INSPECTION TABLE OMITTED OPPOSITE EVISCERATOR'S PLATFORM
MINUS FIGURES INDICATE DISTANCE BELOW TOP OF RAIL.
CATTLE CARCASSES ARE SPACED 5'C TO C ON CONVEYOR CHAIN.

62 Suggested Slaughtering Department for All Species: Combination "On-the-Rail" Cattle and Small Stock Layout
 TO CARCASS COOLER TO OFFAL COOLER

^V-\^V^y'\y\yVAAA^.y^.y\y\x\ \y'A^My\Ay^y\^.Ay\y\y\.Ay\Ay\x\.A.A^, A Axy\AAAAAylAAA ^7^

'l¡^''-.y\yi^\AA\AA\AAAAAAAAA\A.^^A. -A\A\A.A.A^\A-

20 TO 50 CATTLE PER HOUR

Suggested Slaughtering Department "On-the-Rail" Layout for Cattle 63

 1 DRIVE a PEN CATTLE DEHORN 12 RELEASE SHACKLE,SKIN S SAW OFF 17 RIM OVER 23 PULL HIDE a SAW BRISKET ¿•i MID VISCERA INSPECTION 36 MID FINAL INSPECTION 42 REMOVE PASSED VISCERA
2 PEN AND STUN CATTLE FLUSH HEADS, REMOVE T0N6UES 6 2ni HIND LEG, REMOVE UDDER le SKIN CROTCH a FLANK 2* LOW BACKING 8 PULL FELLS 30-31 SAWING 37 CARCASS WASHER - MECHANICAL 8 PLUCK
3 SHACKLE, HOIST 8 HANG-OFF PLACE ON HOLDER , PLACE HEADS 13 SAW OFF 2nd HIND LEG, CLEAR 19 CLEAR ROSETTES a SHOULDERS 25 HIGH BACKING, GRUB TRIMMING 32 BRUISE a GRUB TRIM 36 REMOVE TAILS 8 MANUAL WASH 43 SEPARATE VISCERA
■1 STICK CATTLE ON HOOKS OUT BUTT a TRANSFER 20-21 HUMP a PULL TAILS ON MEDIAN LINE 33 BRUISE TRIM 39 SCALE 44 WASH PAUNCHES
6-6 SKIN HEAD 8 HOD WEASAND SKIN a SAW OFF Ist HIND LEG 11-15 SKIN a SAW OFF FRONT FOOT 22 HELP CROTCH a FLANK,SPLIT 26-27 EVISCERATE 34 MID- RAIL INSPECTION- MAX, RATE 40 HIGH SHROUD
7 TAG AND REMOVE HEAD CLEAN OUT BUTT 8 TRANSFER 16 RIP OPEN AITCH BONE Za MID HEAD AND TONGUE INSPECTION 35 MID RAIL INSPECTION - MIN. RATE 41 LOW SHROUD

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64 Suggested Slaughtering Department "On-the-Rail" Layout for CattU

 TONGUE HOLDER

.1. '«" H

HOOKS WELDED
TO BACK
A A
STAINLESS STEEL.
SHEET BACK

1",

FRONTAL VIEW SIDE VIEW

HEAD HOLDER ADJUSTABLE STEPUP FOR HEAD INSPECTOR

VISCERA INSPECTORS PLATFORM

DETAIL SECTION A-A

^ ==^
ADJUSTABLE STEPUP
FOR
HEAD INSPECTOR

VISCERA INSPECTOR'S PLATFORM

DETAIL SECTION B-B

Details of Head Inspection Conveyor Shown on Drawing on page 64.

65
 TO INEDIBLE DEPT

STUNNER'S PLATFORM

•-|x-|x^lXl^l^M,^n^l^^^^!^M^i...--l??p^^^M,^^^

3
I I I I ; I I I

20 TO 30 CATTLE PER HOUR

Suggested Slaughtering Department "On-the-Roil" Layout for Cattle 67

 "^^'
POSITIONERS a STICKERS
PLATFORM

GAS
u 01 1,1,1 II I
BLEEDINS
BLOOD .III
, II. 11. ». I , I
in TROUGH
I . II . II ' . ' . il -U JJJL
I M I I I I
SCALDING
APPROACH IMMOBILIZER ENTRANCE CONVEYOR HOLD DOWN CONVEYOR
CHAMBER
TUB >
HL I M I I I I
+
i/L^^I/1/l/L^lXL/IXI/LXI/L/L/L./lXLnxix^UVVl.-an^^

COMPARTMENT DIVIDER
IN RETURN POSITION
IMMOBILIZER ROD GRATING AT END OF EACH
CONVEYOR SLAT FOR BLEEDING
TUNNEL
HOLD DOWN CONVEYOR THROUGH INTO TROUGH.

COMPARTMENT CONVEYtlR BLEEDING CONVEYOR

[SLAT TYPE )
RUBBER FINGER
COMPARTMENT DIVIDER

MMOBILIZER CONVEYOR
(SLAT TYPE)

>^s<^gv.v;vg?jm: yv?:wssga^gâl

SECTION B-B SECTION C-C

HOLD DOWN CONVEYOR BLEEDING CONVEYOR

Wmmm:^i^éSfMm^m [ig;^-?vV^vj^;-:'-a-m^!^aaij:^â;te^^
CO HOG IMMOBILIZER
ELEVATION SECTION A-A RATE 300 TO 600 PER HOUR

68 Typical CO2 Immobilizing Facilities for Hogs

 BLEEDING RAIL

SCALDING
TUB

SECTION B-B

REVERSIBLE MOTOR

l-^--^
SECTION A-A

0 2 6 8 10
RATE= 10 TO 40 PER HOUR

Typical Electric Stunnins Facilities (or Hogs

69
 igíf.;^a^y^,%^»^fV^iSi^gP'^!l¿h:-y
COLD WATER SPRAY

SECTION A-A

0 2 4 6 e 10
RATE ■ 40-300 PER HOUR I...I I I 1 I I I I I I

Typical Electric Stunning Facilities for Hogs

70
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72
 REMOVABLE
SWIVEL HOOK
SEE DETAIL

HOPPERED BOTTOM
PITCHED AT LEAST
20° WITH THE HORIZONTAL
TO DRAIN
HOLDER HAS
SLOT TO PERMIT
INSERTION a
REMOVEL OF
CONSTRUCTED OF RUST-RESISTING METAL SWIVEL HOOK.
(STAINLESS STEEL), DIRECTLY CONNECTED
TO DRAINAGE SYSTEM THROUGH A DEEP
SEAL TRAP. AREA IN WHICH EQUIPMENT
IS LOCATED HAS SEPARATE DRAINAGE.

DIMENSIONS OF FLUSHER USED ONLY FOR

CALF HEADS MAY BE 2-0" x 2-0" IN PLAN. DETAIL OF REMOVABLE
SWIVEL HOOK

Cattle Head Flushing Compartment

73
 PITCH 1/2" PER FOOr
TO DRAIN
CONSTRUCTED OF GLAZED TILE.
THE BOTTOM OF THE FLUSHER IS 4" DRAIN LINE, TRAPPED 8 VENTED
DEPRESSED 3" BELOW THE FLOOR
LINE, PITCHED 1/2 " PER FOOT TO
FLOOR DRAIN LOCATED AT THE
BACK OF THE WASHER.

Cattle Head Flushing Compartment

74
 SLIDING HAND_
REST
8 3/4

-10 1/2 - FORM STOP

23
-¡1— _ . 1
"----I :;

WELD

11
!1
. . . •!

UMLISTED TAG HOLDER^

OR COUNTERS
SWIVEL JOINT

-27-

12 -CLEARANGE ON SHEEP LAYOUTS

15" CLEARANCE ON CALF S HOG LAYOUTS

%=^

Fina\ \nspector's Desk Over Movins Viscera Inspection TabI«

75
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76
.S. GOVERNMENT PRINTING OFFICE: 19»I O- 5t2660