To ensure that slaughter and processing can be fully implemented according to technical standards,and adopt different kinds of effective measures, Responsible for the implementation,also ensure that finished in good quality and timely.Hereby making the program.
I.Management before killing
1.Livestock recception;
2.Stop food and water;
3.Checking and showering;
4.Emergency processing;
II.Killing
1.Halal slaughtering;
2.Peeling;
3.Evisceration;
4.Carcass triming;
5.Weighing and grading;
III.Quarantine
1.Checking license;
2.Static and dynamic observation;
3.Inspection after killing;
4.Subdividing inspection;
5.Packing inspection;
IV.Subdividing package
1.Deciding segmentation standard;
2.Deboning skills;
3.Segmentation skills;
4.Package;
V.Product tracking
1.Livestock infro recorded;
2.Killing infro confirmed;
3.Producing plan;
4.According to the plan for producing;
VI.Cooling system
1.Hygiene standard for storehouse;
2.The operation rules of using cooling room;
3.Storehouse management;
VII.Stock and sales
1.Keeping the cold chain;
2.After sales service;
VIII.Equipment operation
1.Slaughter equipment operation;
2.Subdividing equipment operation;
3.Packing equipment operation.
return
