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HACCP ( Hazard Analysis Critical Control Point ) sebagai program FAO
• konsep yang bertujuan untuk meningkatkan kualitas produk pertanian khususnya untuk menjamin keamanan pangan • sistem untuk mencegah terjadinya bahaya yang disebabkan oleh pangan dan bertujuan untuk dapat menjamin keamanan pangan
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Dalam sistem keamanan pangan, kesehatan hewan harus dipandang sebagai bagian dari kesehatan masyarakat (public health), penyediaan pangan asal hewan (food of animal origin), pembangunan pertanian secara keseluruhan, usaha pemotongan ayam.
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SNI 01-6160-1999 SYARAT LOKASI 1. 2 3 4 5
6
Tidak bertentangan dengan RUTR/RDTR Tidak berada dlm kota padat penduduk Lebih rendah dari pemukiman Tidak menimbulkan pencemaran lingkungan Tidak berada dekat industri logam, kimia, tidak berada didaerah rawan banjir, bebas dari asap, bau, debu dan kontaminan lain Mimiliki lahan yang cukup untuk pengembangan RPA
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SYARAT LOKASI
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Jalan menuju RPA dapat dilalui kendaraan pengangkut ayam hidup dan karkas 8 Sumber tenaga listrik cukup 9 Persediaan air bertekanan 15 psi (1,05 kg/cm3)dan air panas minimum 82oC 10 Sumber air cukup, minimum 25-35 lt/ekor /harimemenuhi syarat mutu air minum SNI 01- 02201987 11 Tersedia kendaraan pengangkut ayam hidup dan pengangkut karkas daging
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SYARAT KELENGKAPAN 1
Tersedia tempat penurunan ayam hidup (Unloading)
2
Tersedia kantor administrasi dan kantor Dokter Hewan
3
Tersedia tempat istirahat pegawai
4
Tersedia ruang ganti pakaian/locker
5
Tersedia kamar mandi dan WC
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Tersedia sarana penanganan limbah
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Tersedia Insenerator
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Tersedia tempat parkir
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SYARAT KELENGKAPAN 9 10
11 12 13
14 15
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Tersedia rumah jaga/sekurit Tersedia menara air/penampungan air Tersedia gardu listrik Tersedia ruang pembekuan cepat (blast freezer) Tersedia ruang penyimpanan beku (cold storage) Tersedia ruang pengolahan daging Tersedia laboratorium
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Persyaratan Bangunan Utama (Daerah Kotor, Daerah Bersih) Daerah kotor: 1
Penurunan ayam, pemeriksaan antemortem dan penggantungan ayam hidup
2
Pemingsanan
3
Penyembelihan
4
Pencelupan ke air panas
5
Pencabutan bulu
6
Pencucian karkas
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Pengeluaran jeroan
8
Penanganan jeroan
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9 10 11 12 13
14 15 16
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DAERAH BERSIH Pencucian karkas Pendinginan karkas Seleksi/grading Penimbangan karkas Pemotongan karkas
Pemisahan daging dari tulang (deboning) Pengemasan Penyimpanan segar (chilling room)
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ANTE MORTEM INSPECTION Dalam kondisi masih di peternakan sebelum transport ke RPA harus dilakukan pemeriksaan oleh Dokter Hewan. Sertifikat atau surat keterangan sehat harus di terbitkan apabila di amati bahwa seluruh kondisi hidup flok ayam tersebut terlihat sehat pada kondisi farm.
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ANTE MORTEM INSPECTION
Apabila sertifikat sehat telah di terbitkan, tetap selalu dilakukan pengamatan selama transportation serta di amati apakah terdapat gangguan /injuries , serta di amati apakah terdapat kematian untuk dilakukan seleksi.
Berdasar pada kenyataan terebut maka pemotongan dapat diterima atau diterima dengan syarat atau di tolak sama sekali
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To determine the general condition of the birds to establish if a disease or condition requires particular handling such as segregation of diseased birds, delayed slaughter or adjustment of line speed.
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Pengawasan terhadap ternak hidup: 1
Dilakukan secara kuantitatif
2
Dilakukan pegawai/pedagang
3
Pemeriksaan secara anatomis
4
Pemeriksaan secara klinis
5
Pemeriksaan oleh pihak berwenang
6
Recording klinis
7
Rata-rata mortalitas 0,5-1%
8
Pembuangan ternak yang mati
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Postmortem inspection •
In poultry refers to inspection techniques and inspection of carcasses and viscera.
•
P/M examination consist of viewing, palpation and smell.
•
The colour, shape, and consistency of organs and tissues must be observed singly or in combination.
•
The colour of the poultry carcass depends on age, sex, nutrition and the scalding temperature during slaughter.
•
Carcasses must be suspended at 2 or 3 points depending on the class of poultry. Intestinal tract, liver, spleen, and heart (viscera) must be exposed for visual examination and palpation.
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A poultry inspector should be able to look inside the carcass and detect any pathological lesions such as airsac inflammation, peritonitis, oviduct inflammation (salpingitis) etc. Contamination by faeces and bile should also be observed. During the examination of viscera and carcass, both hands should be used. External lesions on the carcass include the swelling of the sinuses, nasal and ocular discharge (if the head is present), skin lesions, joint swellings etc. 6/11/2012
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Mesin pencabut bulu 6/11/2012
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Pelayuan suhu -1 - 7 C
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Poultry cage conveyor: used for transporting cages, reliable working condition and resilient layout in length. Cage cleaning machine: used for cleaning and sterilizing cages, tunnel cleaning and sterilizing structure. 6/11/2012
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Overhead conveyor: transport poultry during killing, bleeding, scalding, plucking, immersion, dewaxing, viscerating, portioning, etc. Elctroshocking: for stunning poultry before killing, adjustable stunning voltage ensure an optimum state that keep living birds not dead but faint. 6/11/2012
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Bleeding trough : the trough is used for bleed poultry before they are slaughtered. Automatic scalde :an important equipment before removing poultry's feather, with adequate and optimal scaldering effect. 6/11/2012
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Automatic feather poulcker : used for cleaning remained feathers and blood.
Wax immersion unit: this unit is used for wax immersion and remelting of wax that is chilled and go back to the melting tank. 6/11/2012
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Eviscerating platform: used in the process of eviscerating and can form a complete set with overhead conveyor. Carcass washing machine: this unit is for washing poultry carcass after the eviscerating sector. 6/11/2012
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Portion platform: Portioning and packaging of by-porducts. Stainless steel structure and easy to clean. Trolley and tray : for transporting and deepfreezing the processed poultry, can be placed 8, 11, or 14 layers trays. 6/11/2012
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Air compressor and cooler: for the cooling, freezing and refrigeration system in the poultry slaughtering system.
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A complete slaughtering flow chart No. 1 2
3 4 5 6 7 8 9 10 11 12 13 6/11/2012
Equipments Included Cage conveyor Cage cleaning machine Hanging type conveyor Electroshocking Blood detearing trough Immersion scalding trough Depilation machine Pothook cleaning machine Viscerate runner Body cleaning machine Claw discharge machine Claw skin strip device Claw scalding trough RPA -Pts
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A complete slaughtering flow chart No. 14 15 16 17 18 19 20 21 22 23
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Equipments Included Decorticator Screw pre refrigerator Division conveyor Hanging pat Pothook Movable high pressure Electrical control cabinet Vocuumize packaging Keep fresh film packager Printer RPA -Pts
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PEMERIKSAAN POST MORTEM 6/11/2012
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