CL.VTP.KR.01.02 – Slaughterhouses for ungulates Evaluation item Base point received Note 1. Surrounding environment Total (points) 7 ① Slaughterhouse is equipped with a separation facility such as a wall, etc. so that the inside of a slaughterhouse cannot be seen from outside. 2 ② Access roads into the establishment, parking lot, and the area between the buildings of establishment are paved to limit the dust outbreak. 2 ③ Environment-contaminating facilities such as a waste incineration plant, livestock farm, etc. are not found near the slaughterhouse. 3 2. Transportation and holding of animals (points) 11 ① Animal holding pens are installed in a divided section on livestock types, and people entering and exiting entrance are controlled. 2 ② Devices such as an electronic bar that may cause harm are not used. 2 ③ Animal holding pens have a lighting equipment installed with minimum intensity 110 lx, a shower facility which allows washing the body of livestock, and a water supply system for drinkable water. 3 ④ Floor of animal-holding pens is water-resistant, and not slippery. 2 ⑤ Washing and disinfection equipment for animal transportation vehicles are installed and operated. 2 3. Ante-mortem inspection Total (O/X) 2 Total (points) 5 ① Ante-mortem inspection is executed by official veterinarians (inspectors) or veterinarians designated by government through a proper procedure and method according to the standards for each livestock kind. O/X ② Animals showing an abnormal result from inspection comply with related procedures such as separating them and carrying out a re-test. O/X ③ Natural or artificial lighting, with minimum intensity 220 lx is available for ante-mortem inspection. 5
4. Slaughter of animals Total (points) 32 ① To prevent cross-contamination between contaminated area and non-contaminated area, production line is arranged in a straight line. Or a wall, partition, or air-conditioning facility is installed. 5 ② Employees who work in the slaughter room may not move to other areas. When they necessarily move to other areas, they must take necessary sanitary measures such as changing protective clothing, etc. 3 ③ Slaughtering works of animals are conducted under the suspended condition, without contacting the floor. 4 ④ Bleeding must be carried out by suspending the hind legs, and bleeding must be sufficiently completed. 4 ⑤ Proper measures are taken to prevent by contaminants smeared on the surface of the animal's body (removing contaminants before slaughter, prevention of cross-contamination by hand, knife, etc that has contacted the skin during skinning, etc.) 5 ⑥ Areas for cutting heads or skinning are equipped with a water supply system for hot water (at no less than 83℃) and disinfected at a regular frequency set force in the SSOP, etc. 4 ⑦ Inspectors (inspection assistants) examine head according to post-mortem inspection standards. 4 ⑧ Slaughter room is equipped with an insect-proof facility, and the entrance of drainage system is covered with a material so as to prevent rodents, etc. from entering. 3 5. Slaugther hall Total (points) 28 ① Entrance of the production room is constructed in a way that people entering and exiting the room can be controlled and installed with an air screen device or with automatic or semi-automatic doors. 3 ② Floor of the production room is constructed with materials such as tile, concrete, etc. to make cleaning and working easy, and the floor is not slippery and 2 ③ Ventilation facility must be sufficient for ventilating bad odor, harmful gas, smoke, vapor, etc. and able to properly manage condensed water. 2 ④ The room must be equipped with an facility, and the entrance of drainage system is covered with a material so as to prevent rodents, etc. from entering. (Build with a size that prevents rodents, etc. 3 contamination
⑥ Refrigerators or freezers of shipment vehicles must be operated before loading the meat so that transportation can after a proper temperature has been maintained, and the refrigerated or frozen status must be maintained during the transportation. (Outside temperature of a given season must be considered.) 5 11. Employee sanitation Total (points) 32 ① Employees must wear protective clothing, proper hair coverings (protective hair coverings) and protective boots and maintain a proper sanitary condition. And they may not go outside with protective clothes on. 5 ② Employees must take off their protective aprons and gloves when they need to go to the bathroom during the production work. 2 ③ Employees must not smoke, eat, or chew a gum during the work. 2 ④ Employees handling livestock products may not wear accessories such as a watch, ring, earrings, hair pins, etc. 2 ⑤ People who enter the production area must always wash their hands. 3 ⑥ Employees must frequently wash and sanitize their hands, gloves, knives, processing table, etc. to prevent cross-contamination. 3 ⑦ Employees who have or are suspected to have an infectious disease must not be working. 5 ⑧ Employees who have externally exposed scars, lesion, etc. on the arms, etc. must not be working. 5 ⑨ All employees who handle livestock products must receive a medical examination before starting the work, and its report must be kept in file. 5 12. checkpoints Total (points) 21 ① There must be a separate dressing room adjacent to but separated from the work area, and there must be separate lockers for storing each employee’s clothing, footwear, etc. which are maintained and managed in a sanitary manner. 2 ② Bathrooms must be located in a place that does not affect the work of the production room and be equipped with washing, insect-proof, and heat control facilities. Taps of water system must be installed and operated in semiautomatic or automatic ways so as to prevent contamination of the products. 2
③ Validity test must be carried out to test whether HACCP plan can be operated as it is intended. 5 ④ Plant-specific evaluation of the HACCP plan must be carried out at least once per year and must be also carried out when there is a change in HACCP standards or an occurrence of unexpected hazard accidents. 5 ⑤ When developing or amending plans, date, manager signature, amendment history, etc. must be recorded and retained. 3 ⑥ Measurement equipments used for monitoring such as a thermometer, weight scale, etc. must be regularly checked and calibrated, and its record must be retained. 5 ⑦ CCP must be monitored properly according to the HACCP plan, and its record must be retained. O/X ⑧ If any deviations from the critical limits of the SSOPs are detected, proper corrective measures must be instituted, including analysis and removal of cause, CCP’s normal recovery, establishing preventive measures for recurrence, and proper handling of affected products. O/X ⑨ Monitoring manager for CCP of a corresponding procedure must be aware of corrective measures taken if any deviations from the critical limits of the SSOPs are detected. 4 ⑩ Education and training on the HACCP plan must be conducted periodically for the business operator and employees, and its records must be retained. 4 ⑪ Relevant authorities must inspect and evaluate the state of compliance for HACCP standards in the establishment at least once a year. 3 Comprehensive Evaluation Category Result Final Decision: Conversion Result % Compliant / (O/X) No. of Non-compliant: <Decision Criteria> ① Decision (Decision for Converted Points): Decision shall be made as 'Compliant (O)' if the percentage converted for the sum of the points for each item is greater than or equal to 85%, 'Correction Needed' if it is less than 85% but greater than or equal to 70%,