Turn waste, improved hygiene and animal welfare into profit! Søren Wiborg Area Sales Manager Mail: Cell:
|
|
- Adelia Wright
- 5 years ago
- Views:
Transcription
1 Turn waste, improved hygiene and animal welfare into profit! Søren Wiborg Area Sales Manager Mail: Cell:
2 Developer and manufacturer of Animal handling systems CO2 stunning systems Hygeniec blood collection systems Market leader since years of experience More than 800 installations world wide (85% market share) Located in Holbaek, Denmark 40 min drive from Copenhagen Since 2010 part of MPS Group
3 MPS s mission is to be the world leader in advanced systems for the red meat and food industry, through technological excellence and superior customer service Project organization Successful 100+ years history Former company 600 highly skilled engineers/staff Global presence, with headquarters in The Netherlands 4680 projects in 104 countries Turnover 120 mln Euro
4 1904 Nijhuis founded 1980 Nijhuis acquired by 1992 Introduction new name for all activities 2001 STORK MPS acquired by Management and private company 2004 STORK MPS becomes 2010 Acquisition of the market leader in CO 2 stunning and blood collection 2011 Acquisition of, market leader in splitting devices 2013 Acquisition of, market leader in cutting and deboning
5 AAA-quality Full line supplier Turn key capabilities Control/software fully in house Continuing innovation Leader in automation Focus on operational cost reduction, food safety, animal welfare Global coverage and experience Best-in-class project execution skills Market leader in red meat slaughtering, CO 2 stunning and blood collection Over 3600 satisfied customers
6 MPS Red Meat Slaughtering Red meat slaughter lines (pig, cattle, sheep) Cooling blocks Market leader and gold standard Butina CO 2 stunning for pigs, sows, sheep and goat Anitec blood collection, separation, drying and storage Market leader and gold standard Durand Carcass splitting Market leader
7 KJ Industries Advanced (automatic) cutting/deboning systems for pig, cattle and sheep MPS Food Logistic Systems Intra logistic systems for the food industry AQUA Industrial Watertreatment Industrial waste water treatment systems for the entire food related industry MPS Service & Spares Spares World-wide after sales services 24/7 helpdesk
8 Pig: Full line solutions from 40-1,600 per hour Full line solutions from stable to cutting room Electric and CO2 stunning systems + slaughter automation from 250 1,250 pigs per hour Market leader
9 Cattle: full-line solutions from per hour Full-line solutions from stable to cutting room Ritual processing solutions Advanced ergonomic & hygienic design Market leader
10 Sheep: full-line solutions from 100-1,000 per hour Full-line solutions from stable to cutting room Ritual processing solutions Various de-hiding solutions
11 Stressed animals results in poor meat quality and weight loss. Electric stunning results in ham with red spots Waste Blood is a great expense and environmental hazard. Profit loss and poor image
12 Stable CO 2 Stunning Batch Tanks (vet. approval) Approved Blood Storage Tank Automatic Drive Way Hygienic Blood Collection
13 High level of animal welfare Reduced stress Improved meat quality
14 Formerly used for human anaesthesia Absorbed in the lungs 20 times faster than O2 ph in blood and brain decreases rapidly from approx. 7.4 to 6.5 This ph fall disturbs the normal brain function Consciousness is lost within sec CO2 is a natural metabolic waste product in man and animal NO residue problem Completely RELAXED carcasses
15 Principle 2 8 pigs exit onto table or belt conveyor for easy shackling 85% CO2 Group movement of pigs => 10 to 15 pigs Subdivision of pigs into loading area => 2 to 8 pigs Different levels of automation Configuraton according to customer need 1 to 7 gondola systems 2 to 10 pigs per gondola Pit depth range: meters Capacity range: pigs per hour Stun time range: seconds
16
17
18
19
20 Butina s systems feature Group stunning to encourage natural behaviour of the pigs Minimum human contact Space enough to avoid crowding, room for laying down No steep slopes Low noise Uniform surfaces / low visibility of equipment Continuous movements Automatic driving, correctly paced to suit the pigs Visibility: Bars allow pigs to see ahead utilize the natural curiosity of the pigs Semi-automatic dividing High CO2 level at first exposure Butina helps with advice on Lairage (pre-handling before stunning) Layout Natural ventilation Temperature and humidity like in a farm Rest time with water misting and drinking water before driving to stunning Light: increasing in the moving direction No shadows or reflections Stun quality and handling after stunning CO2 stunner dimensioning and layout Sufficient stun time Minimized stun to stick time Support and encourage the natural behaviour of the pigs to reduce stress and improve meat quality
21 Short term excitement (stress) prior to slaughter increases the blood pressure. After stunning the capillaries in the muscles rupture from the extreme blood pressure created. Blood splash
22 PSE (Pale Soft Exudative) leads to an uneven colour and poor slicing yield in cooked, cured products to do a low ph in the muscle fibers PSE
23 Due to low ph in the muscles the cell membranes rupture and the cells/muscle fibers lose their ability to contain water. Drip loss
24 When glycogen reserves are depleted before slaughter due to long term stress influence, lactic acid will not occur to the same degree which means the normal ph decline is altered and the meat will retain a high value ph. Meat is discoloured with poor colour stability and keeping quality is low, meaning DFD is unsuitable for raw, cured products. DFD
25 Tests performered by DMRI Results in % Broken bones CO2 (new type) Group stuning CO2 (old type) Traditional, race Electric V Belt-system - Back 0 0 >1 - Rump 0 0 >1 - Femur 0 0 >1 PSE, loin PSE, ham DFD, slight, loin DFD, slight, neck 5 8 n/a Skin damage forepart 8 20 n/a Blood splash - Loin, silver membrane Loin, bone side Ham < Forepart < Tenderloin <1 1 4
26 Consequences of pig welfare and best practices: Low noise level (85 db vs up to 110 db) Pigs calm and willing to move no banging/prodding and stress to meet capacity requirement Easy access by well placed gates to lairage, driveway and loading areas Easy to use operating controls in local language Built in automatic safety measures to ensure health and safety Ergonomic level high due to automatic driving and loading and semi-automatic dividing Completely relaxed carcasses significantly reduces risk of injuries at shackling and sticking
27 Better animal welfare means Less stress means Better meat quality means More profit In other words It is profitable to improve animal welfare and image
28 Turn waste into profit by improving hygiene!
29 WHOLE BLOOD Used as additive in blood products, such as black sausage PLASMA Used as additive in processed meat products or for pharmacuticals Has a water binding capacity of about 1,7 times its own weight Added protein content Improved sensoric values (taste, juice, texture & bite) Better binding of MDM (Mechanically Deboned Meat) Ideal as Soy-replacement (soy-free / GMO-free labelling) (Gene Modified Organism) HEMOGLOBIN Whole blood substitute in blood products Nutritious feed ingredient for chicken, fish, minks, pet food. etc.
30 Plasma (app. 58% of the blood): 3 kg fresh plasma can replace 1 kg of meat and 2 kg water! Average of 10% added fresh plasma is recommended in processed meat products Average 1% added dried plasma is recommended Hemoglobin (app. 42% of the blood): Bonus product Limited use for human food because of taste and colour Usefull data Plasma properties 90% water Protein 6,7% (meat has 18,5%) Light red/yellow colour Shelf life Fresh blood/plasma/hemoglobin: 4 days at 3 degrees Frozen blood/plasma/hemoglobin: 1 year at - 18 degrees Dried blood/plasma/hemoglobin: 3 years Hygienic quality (max germ count) Blood: germs/ml Plasma: germs/ml Hemoglobin: germs/ml Can be sold to animal feed industry
31 Korea as example: 15 mio pigs slaughtered in Korea per year tonnes of blood tons of liquid plasma or tons of dry plasma protein Can substitute tons of meat tons of liquid hemoglobin or tons of dry hemoglobin Total value app EURO Why waste it on application with less value? Why not use this healthy natural product for human consumption?
32 Feed & Pet Food (EG 1774/2002) Only category 3 material allowed (Requires a closed collection system, inside the animal). Mix between category 3 and 2 shall be down graded. There must be no possibility of transferring a disease from one animal to another, when collecting the blood. Only blood from Ante Mortem (on arrival) approved animals. Human Consumption (Fresh Meat Directive) No contact with hair, and other unclean items. (Requires a closed collection system, inside the animal). There must be no possibility of transferring a disease from one animal to another (Requires complete cleaning between each batch). Only blood from Post Mortem (meat inspection) approved animals (Requires a batch system).
33
34 Hygienic bleeding into closed collection system inside the animal by hollow knife (RotaStick) Knife and collection tank washed and sterilized between each pig - no cross contamination! Hollow knife: Patented hygienic design Self-supported Automatic coagulant dosing Exchangeable knife blades Principle (pigs and cattle!) Batch tanks - intermediate storage - waiting for veterinary approval Cooling of the blood to 3 degrees celcius Storage in cooling tank - only blood from veterinay approved animals! Anti-coagulant Identification for veterinary approval (Batch tank number) End of day CIP washing of the complete system!
35 Capacity range: pigs/hour cattle/hour Yield: Pigs: 3% of live body weight Cattle: 3,3% of live body weight Pig in sticking position switch Counter Bleeding Bleeding Bleeding Knife back in position Take knife position Docking / emptying / bleeding control Pre-rinsing Hot water sterilization After-rinsing
36 Pig in sticking position switch Counter Bleeding Bleeding Bleeding Bleeding Bleeding Bleeding Knife back in position Docking / emptying / bleeding control Take knife position Pre-rinsing After-rinsing Hot water sterilization
37 Pig in sticking position switch Counter Bleeding Take knife position Knife back in position After-rinsing Hot water sterilization Pre-rinsing Docking / emptying / bleeding control
38
39
40 Cooling to 3 degr. celcius Separator Plasma and hemoglobin pump tank CIP wash of the complete system Plasma and hemoglobin stored separately in cooling tanks
41 ANITEC BallTec Dryer For plasma or hemoglobin Low energy consumption Small dimensions Superior end-product quality
42
43 Why CO2 stunning and Hygienic Blood Collection?
44 Turn waste, improved hygiene and animal welfare into profit! Modern consumers/countries have increasing demands for quality and sustainability ( green products ), i.e. focus on Hygiene standard Animal and workers welfare level Waste management / reduction This does not have to represent added costs for producers it can instead be turned into profit with the right mindset With Butina animal handling, CO2 stunning and hygienic blood collection you can Improve the image of your company (marketing advantage, export opportunity) Add significant value to blood which is otherwise a waste product (increase profit) Improve your meat quality (higher yield, export opportunity and potentially higher price of your product => increased profit) And have a high level standard of your food industry!
45 Thank you for your attention
Agenda. Focus on Flavor. Sensory Characteristics 9/5/12. PorkBridge 2009 November 5 th Session Packer Perspective on Quality of Hogs
2009-10 Grow-Finish Educational Series A world of knowledge brought directly to you Thank you for participating in PorkBridge 2009-10. To start the presentation, advance one slide by pressing enter or
More informationReasons. Storage options Buying and storing food. Activity: Where food should be stored and why
1 Activity: Where food should be stored and why 6a Study the images of the foods in the table, then choose the best method of storage. Identify the reasons why you chose that method. Storage options Refrigerator
More informationAnimal Management & Handling The Quality Connection. Michael E. Dikeman Kansas State University Manhattan, KS
Animal Management & Handling The Quality Connection Michael E. Dikeman Kansas State University Manhattan, KS Three Characteristics of Presentations Quality, Length and Cost High Quality and Short talk
More informationDOCUMENTATION OF ANIMAL WELFARE OF PIGS ON THE DAY OF SLAUGHTER M. D. Aaslyng 1, Lars O. Blaabjerg 1 and P. Brandt 1, 2
DOCUMENTATION OF ANIMAL WELFARE OF PIGS ON THE DAY OF SLAUGHTER M. D. Aaslyng 1, Lars O. Blaabjerg 1 and P. Brandt 1, 2 1 Danish Meat Research Institute, Danish Technological Institute, Maglegaardsvej
More information4 TH YEAR LECTURE. 4 th year Lecture
TREATMENT AND DISPOSAL OF BY- PRODUCTS OF SLAUGHTER 4 TH YEAR LECTURE 4 th year Lecture 1 Main product of slaughter is carcass meat Definition everything from abattoir or butcher shop not sold directly
More informationLiquid By-Products to Pigs. Dr. Jerry Shurson Department of Animal Science University of Minnesota
What We Know About Feeding Liquid By-Products to Pigs Dr. Jerry Shurson Department of Animal Science University of Minnesota Introduction Liquid feeding systems have been used for many years in Europe
More informationFPP.01: Examine components of the food industry and historical development of food products and processing.
Food Products and Processing Systems AG3 and AG4 Essential Questions: 1. How do the components and history of the food industry affect the development of food products and processing? 2. How do safety
More informationProducers Strive For Full Value Pigs What About Full-Value Pork?
Producers Strive For Full Value Pigs What About Full-Value Pork? Iowa Swine Day June 30, 2016 Dr. Ken Prusa Full Value Pigs Holistic approach to disease management and herd health Feed optimization and
More informationHog Finishing Practices that Impact Your Profit Margin Eduardo Beltranena
Hog Finishing Practices that Impact Your Profit Margin Eduardo Beltranena Packers want heavier carcasses Dilutes their costs, what happens to yours? You will need more finishing space You will feed hogs
More informationBrussels, 13 March 2002
Brussels, 13 March 2002 The Commission presented a proposal to the Council and the European Parliament in October 2000 for a regulation on animal by-products as a follow-up to the White Paper on Food Safety.
More informationOpti.Form DOES MORE. THERE IS MORE TO THE STORY THAN TOP SHELF LISTERIA CONTROL. Corbion.com/opti.form
Opti.Form DOES MORE. THERE IS MORE TO THE STORY THAN TOP SHELF LISTERIA CONTROL Corbion.com/opti.form Optimizing your formulations for success - Opti.Form The Opti.Form portfolio of sodium and potassium
More informationNew Feeding For New Species. Laurent Genet SKRETTING
New Feeding For New Species Laurent Genet SKRETTING LAURENT GENET Skretting, Vietnam Laurent Genet is the senior Skretting executive in charge of Southeast Asia. Skretting is the world leader in high quality
More informationAnimal health requirements for heat-processed poultry meat and meat products. to be exported from Russian Federation to Japan.
Animal health requirements for heat-processed poultry meat Animal health requirements for heat-processed poultry meat and meat products to be exported from Russian Federation to 1. This document defines
More informationSITXFSA001A Implement food safety procedures WEB Assessment
Stage 2 Assessment QUESTION 2.1 All businesses that prepare and serve food products must comply with the standards as set out in the Food Safety Code 2001, except for those businesses exempt under the
More informationTechnology Of Meat, Poultry, Fish And Seafood
Paper No. : 08 Technology of Meat, Poultry, Fish and and Seafood Module : 06 Post Mortem muscle chemistry-1: Loss of homeostasis and post- mortem glycolysis Development Team Principal Investigator Prof.
More informationGENETICS OF MEAT QUALITY CHARACTERISTICS - AUSTRALIAN WORK
GENETICS OF MEAT QUALITY CHARACTERISTICS - AUSTRALIAN WORK Susanne Hermesch Introduction Genetic improvement of animals is a long term process and breeding programmes need to consider aspects that are
More informationProduct Novelty. Fermentation
Product Novelty Fermentation Fermentation Conservation & Upgrading of Feed Components In food industry, the fermentation method is amongst others used in order to prolong the shelf life of foodstuffs (e.g.,
More informationFDA Foodborne Illness Risk Factor Study Data Collection Form
APPENDIX O 2105 Data Collection Wake County Facility ID# Sample # QA FDA Foodborne Illness Risk Factor Study Data Collection Form Date: Time In: Time Out: Inspector: Establishment: Manager: Physical Address:
More information21 st Century Challenges in Fertilizer Coatings
21 st Century Challenges in Fertilizer Coatings Mark Ogzewalla, Technical Manager ARRMAZ Mulberry, Florida, USA DUSTROL GALORYL Definition: Coating is a surface treatment applied to solid fertilizers Solid
More informationVIOLATIONS AND POTENTIAL SOLUTIONS
VIOLATIONS AND POTENTIAL SOLUTIONS Food Safety Forum Tuesday, July 17, 2018 FOODBORNE ILLNESS RISK FACTORS While the food supply in the United States is one of the safest in the world, the Centers for
More informationSchool Canteen/Food Service Policy What is a Healthy School Food Service? A healthy school food service:
School Canteen/Food Service Policy What is a Healthy School Food Service? A healthy school food service: Makes it easy for students to choose healthy snacks and meals. Offers a variety of nutritious foods.
More informationThe Wright Grou. the history of
the history of The Wright Grou Based in Crowley Louisiana, the Wright family has been a global leader in the rice industry for over 100 years. Founded by S.L. Wright Jr., The Wright Group has grown into
More informationBROILER. YIELD PLUS x ROSS 708. Performance Objectives An Aviagen Brand An Aviagen Brand
BROILER YIELD PLUS x ROSS 708 Performance Objectives An Aviagen Brand An Aviagen Brand Introduction This booklet contains the performance objectives for the Yield Plus TM x Ross 708 Broiler and is to be
More informationFood Hygiene Guidance For Childminders
Food Hygiene Guidance For Childminders Produced by the Food Safety Team, Public Health Services, Bristol City Council First Published January 2011 Revised February 2018 Food Law and you If you are a registered
More informationSTRETCHING YOUR FOOD $ Leader Lesson
STRETCHING YOUR FOOD $ Leader Lesson YOUR BEST MONEY SAVING TIP Discuss your best money saving tips for grocery shopping with the 3-4 people around you Everyone decide which is the best tip and share it
More informationAchieving Export Quality Pork
Achieving Export Quality Pork Heather L. Bruce Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5; Email: hbruce@ualberta.ca Introduction The Canadian
More informationRoutine analysis for fish farming and processing
Routine analysis for fish farming and processing FAT P R O T E I N M O I S T U R E A Q U E O U S S A LT Dedicated Analytical Solutions Contents 1. Introduction: typical fish processing applications 2.
More informationCONVERSION OF MUSCLE INTO MEAT 4 TH YEAR VETERINARY STUDENTS
CONVERSION OF MUSCLE INTO MEAT 4 TH YEAR VETERINARY STUDENTS Homeostasis All organs and systems in a living state operate to maintain an internal environment under which they can perform their functions
More informationTHE ALL-IN-ONE HIGHGRADE STANDARD IN FOOD PROCESSING & PRODUCTION SAFETY
THE ALL-IN-ONE HIGHGRADE STANDARD IN FOOD PROCESSING & PRODUCTION SAFETY FOOD CONTACT SANITATION IN SOAKS & RINSES SURFACE & EQUIPMENT DISINFECTION AIR DISINFECTION & DEODORIZING MOULD ELIMINATION & PREVENTION
More informationStunning, Handling, and Determining Insensibility in Pigs. Temple Grandin Department of Animal Sciences Colorado State University
Stunning, Handling, and Determining Insensibility in Pigs Temple Grandin Department of Animal Sciences Colorado State University Trouble Shooting Handling 1. Distractions that cause balking 2. Slick floor
More informationCODEX STANDARD FOR COOKED CURED HAM CODEX STAN (Rev )
CODEX STAN 96 Page 1 of 6 CODEX STANDARD FOR COOKED CURED HAM CODEX STAN 96-1981 (Rev. 1-1991) 1. SCOPE This standard applies to products designated as "Cooked Ham" packaged in any suitable packaging material
More informationFood Safety: Basic Overview of Safely Handling Food
Food Safety: Basic Overview of Safely Handling Food Food Safety Training The Nevada County Environmental Health Department requires that one person be in the food booth at any given time with a working
More informationElectrical stunning of pigs using high frequency electrical currents
Electrical stunning of pigs using high frequency electrical currents Clyde Daly Programme Leader Meat Science AgResearch New Zealand Abstract Generally, the preslaughter electrical stunning of pigs produces
More informationABSTRACT Research concerning the qualitative characterization of turkey meat by traceability analysis
ABSTRACT PhD thesis entitled Research concerning the qualitative characterization of turkey meat by traceability analysis is structured in two distinct parts: data from literature and the one represented
More informationRDC A-1 FLOOR PLAN 1"=10' PRELIMINARY BUILDING ENKI. RDC Architects DATE: 1/11/17 SCALE: SHEET: A R C H I T I T E C T S SNICE 1981 REVISIONS
RDC A R C H I T I T E C T S SNICE 1981 BY REVISIONS, PROJECT DESCRIPTION: SHEET TITLE: PRELIMINARY ENKI BUILDING DRAWINGS PROVIDED BY: RDC Architects 3303 Emmert St Shoreview, MN 55126 651-483-1090 - DATE:
More informationFood Act (Control of Slaughtering) Regulations
Food Act (Control of Slaughtering) Regulations S.l. 36 of 1992 (1st March, 1992) 1. These Regulations may be cited as the Food Act (Control of Slaughtering) Regulations. 2. In these Regulations - Citation.
More informationTHE (COSHH) CONTROL OF SUBSTANCES HAZARDOUS TO HEALTH REGULATIONS MAY APPLY TO THE USE OF THIS PRODUCT AT WORK UK only.
FUNGICIDE Gavel MAPP 17586 / PCS 05089 A soluble concentrate containing 100 g/litre imazalil (9.3% w/w) for use as a protectant fungicide on potato for the reduction of silver scurf, gangrene, skin spot
More informationFUNCTIONAL BLENDS FOR EMULSIFIED BOILED SAUSAGES
FUNCTIONAL BLENDS FOR EMULSIFIED BOILED SAUSAGES MEAT-TEXTURIZING PRODUCTS AT THEIR BEST RECIPE OPTIMIZATION POSSIBILITIES TIMES ARE CHANGING Over the course of time manufacturing processes as well as
More informationImporting pre-packaged foods
Importing pre-packaged foods Information for those who wish to import pre-packa Starting your business This brochure provides important information for those who wish to import and sell pre-packaged foods
More information2018 Hospitality: Practical Cookery. National 5. Finalised Marking Instructions
National Qualifications 2018 2018 Hospitality: Practical Cookery National 5 Finalised Marking Instructions Scottish Qualifications Authority 2018 The information in this publication may be reproduced to
More informationGCSE Food Technology (AQA) Food safety and hygiene
GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,
More informationهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) Final draft GSO/FDS 997 / 2015 لحوم البقر والجاموس والضأن والماعز المبردة والمجمدة BEEF, BUFFALO, MUTTON
More informationDear HighQ Check System Owner :
Dear HighQ Check System Owner : Thank you for purchasing the HighQ Check Blood Glucose Monitoring System. This manual provides important information to help you to use the system properly. Before using
More informationGuidelines for the Application of a Hazard Analysis Critical Control Point (HACCP) System in a Meat
Meat Plant HACCP Guidelines for the Application of a Hazard Analysis Critical Control Point (HACCP) System in a Meat Plant Prepared by: Food Protection BC Centre for Disease Control In Collaboration with:
More informationQuestions from the Food Code Class
Questions from the Food Code Class 1. Question: I m interested in applying TPHC/TILT to the home delivered meals program. At what time would the start time begin for catered hot/cold food? Answer: Actually,
More informationSTANDARD FOR PORCINE SEMEN QUALITY IN AI CENTRES
STANDARD FOR PORCINE SEMEN QUALITY IN AI CENTRES 1 st November 2011 Page 1 of 17 BPEX STANDARD FOR PORCINE SEMEN QUALITY IN AI CENTRES 1. Legal Requirements 1.1 The collection, processing and distribution
More informationCODEX STAN 307 Page 1 of 5
CODEX STAN 307 Page 1 of 5 CODEX STANDARD FOR CHILLI PEPPERS (CODEX STAN 307-2011) 1. DEFINITION OF PRODUCE This Standard applies to commercial varieties of chilli peppers 1 grown from Capsicum spp., of
More informationManipulating Pork Quality through Production and Pre-Slaughter Handling
Manipulating Pork Quality through Production and Pre-Slaughter Handling Nather Aziz Maple Leaf Pork, 2010 Winston Park Drive, Suite 200, Oakville, ON L6H 5R7 Email: azizna@ mapleleaf.ca Summary Pre-slaughter
More informationRules. The Central Islamic Council of Thailand. On the implementation of entrepreneur certification and product
Rules The Central Islamic Council of Thailand On the implementation of entrepreneur certification and product certification and Fees B.E. 2559 * * * * * * * * * * * * * * * * * * * * * By virtue of Section
More informationSet Quality Standards for Food... page 105. Serve Quality Food... page 107. Choose Healthy Preparation Techniques... page 108
Quality 5 Meals Quality Meals This chapter has four parts: Set Quality Standards for Food....... page 105 Serve Quality Food................. page 107 Choose Healthy Preparation Techniques........................
More informationImproving Electrical Stunning with B&D Stunner Erika L. Voogd, Voogd Consulting, Inc.
Improving Electrical Stunning with B&D Stunner Erika L. Voogd, Voogd Consulting, Inc. In order to assure an effective electrical stun of pigs, sheep or goats, the following procedures and equipment modifications
More informationChapter 2 Keeping Food Safe
Chapter 2 Keeping Food Safe Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. 2.1 Introduction to Food Safety
More informationInfection Control Plan for Influenza Pandemic
The University of Hong Kong Infection Control Plan for Influenza Pandemic Version 1.1 Author University Health Service, The University of Hong Kong Approved By Task Force on Infectious Diseases, The University
More informationNeem Pro Riddance Protection against biting insects for farm animals
Neem Pro Riddance Protection against biting insects for farm animals A health maintenance insect control product that provides protection for farm animals including cattle, sheep, goats, horses, and domestic
More informationDRYDEN AQUA LTD Safety Data Sheet 18
DRYDEN AQUA LTD Safety Data Sheet 18 According to Regulation (EC) No. 1907/2006 Date of compilation: 04/12/12 Print date: 03/02/13 Section 1 Identification of the substance/mixture and of the company/undertaking
More informationValue chain for Chicken. Steffen Adler, NIBIO Trondheim 19. april 2016
Value chain for Chicken Steffen Adler, Trondheim 19. april 2016 CYCLE CYCLE objective Introduce a holistic approach to improve resource utilization in the Norwegian food chain by developing knowledge and
More informationFAO/WHO GLOBAL FORUM OF FOOD SAFETY REGULATORS
E Agenda Item 4.2. a) GF/CRD UK-1 ORIGINAL LANGUAGE FAO/WHO GLOBAL FORUM OF FOOD SAFETY REGULATORS Marrakesh, Morocco, 28 30 January 2002 Conference Room Document submitted by the United Kingdom ESCHERICHIA
More informationNEW! KIBION DYNAMIC 13 C BREATH TEST ANALYSER. Rapid and reliable diagnosis of Helicobacter pylori infections
NEW! KIBION DYNAMIC 13 C BREATH TEST ANALYSER Rapid and reliable diagnosis of Helicobacter pylori infections Help prevent chronic Helicobacter pylori infections and the development of gastric cancer More
More informationOur service is built upon:
3M Occupational Health & Environmental Safety Group Pandemic Preparedness Pandemic Preparedness Plan & Prepare 1 Protect & Recover 2 Reinforce 3 Forward planning reduces the risk of significant disruption
More informationA HYGIENE GUIDE FOR VENDING January 2018
A HYGIENE GUIDE FOR VENDING January 2018 Contents 2 Chapter 1. Food Safety Engagement 2. Germs & Food Poisoning 3. Personal Hygiene 4. Cleaning 5. Temperature control 6. Allergen Management 7. General
More informationAnnex IV(k) DRAFT EAST AFRICAN STANDARD
DEAS 780:2012 ICS 67.080.20 Annex IV(k) DRAFT EAST AFRICAN STANDARD Fresh cassava leaves Specification EAST AFRICAN COMMUNITY EAC 2012 First Edition 2012 DEAS 780:20129 Foreword Development of the East
More informationSticky Business - Chewing Gum
Sticky Business - Chewing Gum With close to one million metric tonnes of chewing gum expected to be produced worldwide in 2010, it s clear that it hasn t lost its flavour with consumers and retailers.
More informationWriting Food Safety Plans
Writing Food Safety Plans What is a Food Safety Plan? A Food Safety Plan, also often referred to as a HA Plan (Hazard Analysis Critical Control Point) is a set of written procedures that will help to eliminate,
More informationTechnical Specifications for the manufacture of: CANNED BEEF
Technical Specifications for the manufacture of: CANNED BEEF Specification reference: Canned Beef Version: 1.0 Date of issue: 30 th March 2010 1. SCOPE This specification applies to Canned Beef distributed
More informationLIQUID SUGARS AND BLENDS
LIQUID SUGARS AND BLENDS Prepared by: CPL Business Consultants The Manor House, Howbery Park, Wallingford, Oxfordshire, OX10 8BA Tel: +44 1491 822 844, info@cplconsult.com, www.cplconsult.com Dr Steve
More informationDIGESTON-1B. Produktionsgemeinschaft F.u.H. Egger Ges.m.b.H. A-8413 Mitterlabill 19, Tel , Fax ,
DIGESTON-1B Produktionsgemeinschaft F.u.H. Egger Ges.m.b.H. A-8413 Mitterlabill 19, Tel. +43-3184-2419, Fax +43-3184-2419-6, e-mail: pge-egger@aon.at 2 DIGESTON-1 The natural concept Natural additives
More informationTECHNICAL NOTE. Challenges and solutions to problems in pork quality
TECHNICAL NOTE Challenges and solutions to problems in pork quality Friedrich Weißmann About Meat quality is not particularly well served by modern pig breeding programs. This has led to failures in meat
More informationHong Kong. Livestock and Products Annual. Annual
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Hong Kong Livestock
More informationAlberta Food Banks Together We Are Stronger
FOOD SAFETY GUIDELINES Each year millions of dollars of donated food is distributed by Food Banks 1 across Alberta. Food Banks have become an essential service by providing nutritional food to people in
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 22 (5279) P3 Dried meat Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Dried meat Specification 0 FOREWORD Dried meat is a meat product obtained through appropriate techniques
More informationIHM,KOLKATA Department of Food Production INTRODUCTION TO PERSONAL HYGIENE
Close this window IHM,KOLKATA Department of Food Production Bonophool Banerjee INTRODUCTION TO PERSONAL HYGIENE Rules of personal hygiene and sanitary food handling were not invented just to make your
More informationnitrogen Advanced technology management TECHNOLOGY PAST THE POINT OF NUTRITION to increase N efficiencies through improved agronomics & handling
Advanced nitrogen management technology to increase N efficiencies through improved agronomics & handling Patent #s: USA: 9,422,3 b2 Canada: 2,889,4 TECHNOLOGY PAST THE POINT OF NUTRITION 2 table of contents
More informationName: Address: 4-H Club: Leader: Revised 4/30/2004
Name: Address: 4-H Club: Leader: Age (as of 12/31): Record Started: Number of Years Showing Swine: Record Closed: Revised 4/30/2004 Michigan State University Extension programs and materials are open to
More informationWrite the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye.
Chapter 1 The World of microorganisms Write the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye. 2. A _ is a type of microorganism used in the making bread. 3.
More informationDraft for comments only - Not to be cited as East African Standard
CD/K/678:2010 ICS 67.120 EAST AFRICAN STANDARD Cooked cured ham Specification EAST AFRICAN COMMUNITY EAC 2010 First Edition 2010 CD/K/678:2010 Foreword Development of the East African Standards has been
More informationGuidance for Reduced Oxygen Packaging
Consumer Protection Division Policy, Standards, And Quality Assurance Section Public Sanitation And Retail Food Safety Unit INTRODUCTION Guidance for Reduced Oxygen Packaging While reduced oxygen packaging
More information2011 North Dakota State Meat CDE Written Test
2011 North Dakota State Meat CDE Written Test Do not write on this test, mark your answers on the Grade Master answer card. Make dark marks. Erase completely to change. 1. Which vitamin, important in the
More informationHow to raise pigs. Tips and tools for pig owners
How to raise pigs Tips and tools for pig owners Welcome to being pig people Maybe raising pigs is a new project for your family. Maybe it s a long-standing tradition. No matter how or why you re raising
More informationTHE (COSHH) CONTROL OF SUBSTANCES HAZARDOUS TO HEALTH REGULATIONS MAY APPLY TO THE USE OF THIS PRODUCT AT WORK.
F Fungazil 100 SL MAPP 14999 A soluble concentrate containing 100 g/litre imazalil (9.26% wlw) for use as a potato protectant for the reduction of silver scurf, gangrene, skin spot and Fusarium dry rot
More informationMTR -79 AURA BARTER COMPANY LIMITED
MTR -79 AURA BARTER COMPANY LIMITED 21/61 3 rd Floor, Soi Vipavadi 60, Vipavadi Rungsit Rd. Ked Luksi Bangkok 10120 Thailand CONTENT DETAILS PAGE 1. Company Introduction 1 Introduction 2. Specification
More informationAbstract for Blood Bag Production. This abstract refers to blood bag production considering general and process information
Abstract for Blood Bag Production This abstract refers to blood bag production considering general and process information 1 BLOOD BAGS Blood donation and processing with these system is supplemented by
More informationProduct Specification
Product Specification Product Name: 3.1kg Tuna Chunks In Brine Pouch Product Code: TUCBP295DB Product Details Legal Product Name: Tuna Chunks In Brine Brand Name: Deep Blue Marketing Description: Tuna
More informationLearning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point
Babcock International Group www.babcock.co.uk/theknowledge Learning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point Food businesses have a legal obligation under the
More informationFood Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
More informationKOHINOR 350 INSECTICIDE
WARNING KEEP OUT OF REACH OF CHILDREN KOHINOR 350 INSECTICIDE A systemic insecticide for the control of thrips in onions and cabbage aphids in vegetable brassicas and aphids in lettuce (cell transplants)
More informationSuperchilling of organic food. Part 2: Storage test with superchilled organic salmon and pork chops
- Unrestricted Report Superchilling of organic food Part 2: Storage test with superchilled organic salmon and pork chops Authors Ingrid Camilla Claussen Per Egil Gullsvåg; Michael Bantle; Ignat Tolstorebrov;
More informationJohn S Richardson. Production Performance Services Ltd 1
John S Richardson Production Performance Services Ltd 1 Coping with variation in finishing pigs Topics Causes and consequences of variation Management issues for pig producers housing, seasonality Practical
More informationFood Safety & Hygiene
الصحة البيي ية السلامة و معالجة المخاطر ENVIRONMENTAL HEALTH, SAFETY & RISK MANAGEMENT Food Safety & Hygiene Talal Abou Mjahed Sanitarian & Biosafety Officer A scientific discipline describing handling,
More informationSTANDARDIZATION ORGANIZATION FOR G.C.C (GSO)
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) Final draft GSO05/FDS 000 / 2013 Fruit and Vegetable Products - Frozen Mixed Vegetables 67.080.10 Fruit and Vegetable Products - Frozen Mixed Vegetables Date
More informationSample Certification Test 2
1 Sample Certification Test 2 1. Which of the following are examples of a foodborne hazard: a) physical contaminants b) biological hazards c) chemical hazards d) All of the above. 2. Which of the following
More informationRapid online assessment of pork fat quality NitFom
Rapid online assessment of pork fat quality NitFom Features include The NitFom from Frontmatec represents a breakthrough in bringing analysis of fat quality traits, such as iodine value and fatty acid
More information28 May 2012 Reference: ENF/S/12/017
To: Lead Food Officers Heads of Service Cc: REHIS, CoSLA, SFELC 28 May 2012 Reference: ENF/S/12/017 Dear Colleagues GUIDANCE ON THE MORATORIUM ON THE PRODUCTION AND USE OF DESINEWED MEAT FROM NON RUMINANT
More informationFARMERS MARKET GENERAL INFORMATION
FARMERS MARKET GENERAL INFORMATION Cass County Food Code 3 201.11 Compliance with Food Law. (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be
More informationEpidemiology, diagnosis and control of Toxoplasma gondii in animals and food stuff
Epidemiology, diagnosis and control of Toxoplasma gondii in animals and food stuff Aize Kijlstra Rome 2009 Toxoplasmosis is a neglected disease entity Disease burden is similar to salmonellosis and campylobacteriosis
More informationEggs and egg products: Consumers attitudes, perceptions and behaviours
Eggs and egg products: Consumers attitudes, perceptions and behaviours Fjerkrækongress 2013 6 Februar 2013 Vincent Guyonnet, DVM, Ph.D, Dipl. ACPV Scientific Advisor The International Egg Commission vincent@internationalegg.com
More informationFood Purchasing & Receiving Review
Food Purchasing & Receiving Review Food Purchasing and Receiving 1. The first step in maintaining the safety of the food you prepare and serve, is to ensure that the food is safe as it enters your establishment.
More informationSAFETY DATA SHEET. SECTION 1: Identification of the substance/mixture and of the company/undertaking
SAFETY DATA SHEET SECTION 1: Identification of the substance/mixture and of the company/undertaking 1.1. Product identifier Trade name or designation of the mixture Registration number - Synonyms Product
More informationEffects of the primary process on further processing
Effects of the primary process on further processing R.W. KRANEN* and M.E.T. van ESBROECK Stork PMT B.V. Poultry Processing Systems, Handelstraat 3, NL- 5831 AV, Boxmeer, The Netherlands *roland.kranen@stork.com
More informationFOOD SAFETY GUIDELINES FOR THE PREPARATION OF RAW EGG PRODUCTS
FOOD SAFETY GUIDELINES FOR THE PREPARATION OF RAW EGG PRODUCTS MAY 2015 2 Contents Introduction... 3 Purpose and scope... 4 Acknowledgements... 5 Definitions... 5 Receiving and storing eggs... 7 Supplier
More informationHANDBOOK OF VAPOR DEGREASING
HANDBOOK OF VAPOR DEGREASING Prepared by ASTM Committee D-26 on Halogenated Organic Solvents AMERICAN SOCIETY FOR TESTING AND MATERIALS ASTM SPECIAL TECHNICAL PUBLICATION 310A List price $6.00 04-310010-15
More information