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REGULATIONS AND DIRECTIVES DEVELOPMENT


Pathogen Reduction Dialogue
Panel 1
Introduction of Hazards - Slaughter
May 6, 2002

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Slide 1 of 32 - Pathogen Reduction Dialogue; Panel 1 - Introduction of Hazards - Slaughter. Presented by Gary R. Acuff, PhD, Professor of Food Microbiology, Texas A&M University
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Slide 2 of 32 Introduction of Hazards - Slaughter; Slaughter  processes and hazards

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Slide 3 of 32 - List of primary sources of contamination
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Slide 4 of 32 - Cattle Slaughter; cattle receiving & holding
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Slide 5 of 32 Cattle Slaughter; stunning
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Slide 6 of 32 Cattle Slaughter; exsanguination
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Slide 7 of 32 - Cattle Slaughter; head & shank removal
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Slide 8 of 32 - Cattle Slaughter; hide removal
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Slide 9 of 32 - Cattle Slaughter; evisceration
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Slide 10 of 32 - Cattle Slaughter; carcass splitting
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Slide 11 of 32 - Cattle Slaughter; final wash
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Slide 12 of 32 - Cattle Slaughter; chill
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Slide 13 of 32 - Hog Slaughter; List of multiple processing operations
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Side 14 of 32 - Hog Slaughter; Hog receiving & holding
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Slide 15 of 32 - Hog Slaughter; stunning
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Slide 16 of 32 - Hog Slaughter; exsanguination
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Slide 17 of 32 - Hog Slaughter; scalding
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Slide 18 of 32 - Hog Slaughter; dehairing
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Slide 19 of 32 - Hog Slaughter; singeing
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Slide 20 of 32 - Hog Slaughter; scraping & polishing
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Slide 21 of 32 - Hog Slaughter; evisceration
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Slide 22 of 32 - Hog Slaughter;l wash & chill
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Slide 23 of 32 - Poultry Slaughter; unload & shackle
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Slide 24 of 32 - Poultry Slaughter; stunning
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Slide 25 of 32 - Poultry Slaughter; exsanguination
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Slide 26 of 32 - Poultry Slaughter; scalding
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Slide 27 of 32 - Poultry Slaughter; defeathering
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Slide 28 of 32 - Poultry Slaughter; evisceration
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Slide 29 of 32 - Poultry Slaughter; spray-washing
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Slide 30 of 32 - Poultry Slaughter; chilling
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Slide 31 of 32 - Poultry Slaughter; packaging
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Slide 32 of 32 - final wrap up consisting of reminder list
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Last modified: March 18, 2004