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Knife sanitizer poultry slaughter HALAL slaughter


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#1 Scampi

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Posted 19 January 2015 - 06:19 PM

HI there,

 

Anyone care to share how you sanitizer a knife between each animal for ritual slaughter in a traditional inspection slaughterhouse? We are processing ~23 head/min and are required to sanitize the knife between each bird......how can that be done realistically?

 

Thanks


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#2 Simon

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Posted 20 January 2015 - 03:34 PM

Almost one every two seconds, that's a mind blowing number of chickens.

I can only think that you dip the knife in a tub of sanitizer between each bird. :dunno:


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#3 michaelgaspard

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Posted 20 January 2015 - 03:39 PM

I am not in poultry, but trying to help: I would have at my disposition a diluted calcium Hypochlorite at a concentration that will kill germs and MSDS of same, with instructions. put same in 2 water containers with a clean clear and potable water at the end for rising before using the ustencil, and when not using soak in the 1st calcium hypochlorite container. simply use more than 1 knife to facilitate the job and save time.

 

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#4 julian

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Posted 20 January 2015 - 08:04 PM

 Question is :

Who has stated that the knife has to be sanitized between each bird?

I worked a Halal poultry slaughter shed and there was no requirement on each bird but on a time basis which was set at each break time or if the person left the area the knife was stored in a sanitizer solution until returning to re commence work.

If it is the company's own Quality System that states this is required then do a risk assessment and ask if it actually is required, then change it to something that is safe but works.

 



#5 MWidra

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Posted 20 January 2015 - 08:45 PM

I think that the best suggestion is to have two knives and switch between birds, passing them through the sanitizing process.  FSIS only appears to require that the knives be cleaned on a regular basis.  More sanitary is better than less, so finding a way to do it better and cleaner is preferable.

 

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#6 Sharon (Dewsbury)

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Posted 21 January 2015 - 11:13 AM

I agree, you need more than 1 knife, we have a similar issue with allergenic powders. We use the 3 sink cleaning method and have lost of scoops. Some in wash , some in rinse , some in sanitize. The number of knives/ scoops is for debate depending on speed of work.

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#7 bambang nugraha

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Posted 23 January 2015 - 04:15 AM

Hello

 

First let me introduce my self

 

My name is Bambang Tri from Indonesia

 

Just want to give information about principle & procedures halal slaughter in Islamic law 
 
Principle : 
respiratory veins (larink) and vein rupture digestion of food (faring
 
 
Procedures for Islamic slaughter:
 
1). Read Basmalah. The majority of scholars say compulsory reading Basmalah. Not read it accidentally while causing no halal slaughter of animals slaughtered, with grounded to the verse of surah al-An'am: 121 "And do you all eat the animals that did not mention the name of God to him".
 
According to the Shafi'i read basmalah Sunnah, on the basis of the hadith that says "Believers are Halal slaughter, read basmalah or not" (HR Ashabussunan).
 
2) Should be done during the day.
 
3) Exposes animals slaughtered in the direction of the Qibla and butchers also sunnah facing the Qibla direction.
 
4) Lull animals to be slaughtered on his left side and sharpen the knife used to slaughter.
 
Allaah a`lam.
 
I hope this helps.

 

 



#8 Simon

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Posted 23 January 2015 - 06:42 AM

Hello Bambang, thanks for the fascinating insight into the Halal slaughtering procedure.

 

I Know nothing about it at all so excuse this question if is stupid. :smile:

 

Is Halal slaughter solely a religious requirement or are there elements within the procedure that are related to maintaining hygienic conditions / food safety control of the meat itself...way back then and now?


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#9 Scampi

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Posted 23 January 2015 - 03:12 PM

For our purposes, our reputation has been built upon the HALAL slaughter and is about 90% of our market domestically and in the US. We are about a million birds behind in orders and don't realistically expect to ever catch up and demand is forecast to be higher month over month. We had to be approved by the Muslim society to be able to stamp our product halal. It gets a bit tricky for us as the section of the CFIA regulation is not complete so each inspector takes a different stance. We do stun our animals, but by Muslim law, we do not have to, the inspectors do not like that at all. It comes to a lack of understanding and/or that halal slaughter is relatively new to the Canadian Inspectors.


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#10 SQF1188

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Posted 23 January 2015 - 03:36 PM

I was involved in Halal Beef slaughter and we had some concerns with this for food safety too. When it comes down to it, you should be using a different knife for each cut. It keeps contaminates from the outside of the bird such as fecal, from contaminating meat over and over again. We had a set up of two guys each with two knifes and two hot sanitizing stations. After every cut they'd drop they're knife into a stand where it went down into 180F+ water for at least 5 seconds. With how fast you're killing birds you may have to use three knives to rotate but it keeps two guys rotating and they're able to keep up and grab a new sanitized knife every time. You'll need to validate the process and I've seen other companies use a quat solution if you don't have the capacity for a hot water/steam sanitizing station. You'll just have to verify that knives are clean.

 

You could also just verify after so many cuts that your knives are still clean if that is the case. Test for salmonella/other micro contaminants on the knife after cutting for an hour and see if your results show no contamination. If you can prove what you do already is safe and sanitary they shouldn't be able to require you to do more.



#11 Scampi

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Posted 23 January 2015 - 04:56 PM

The swabbing is a good idea, thank you. 


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