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Slaughterhouses must have: 1. a room or enclosed space that is large enough and easily cleaned and disinfected for checking animals before slaughter; 2. a special room, which is easily cleaned and disinfected, exclusively for sick animals or suspicious animals; 3. the slaughter hall is large enough for stunning and bleeding which must be taken

Hygienic Requirements are very important to consider, few of most important Hygienic Requirements are: Absolute cleanliness must be mandatory for personnel, premises, equipment and tools. (a) Personnel must, in particular, wear clean work clothes and light-coloured headgear that can be washed easily. Personnel who slaughter animals and handle and handle meat must wash and disinfect their

Types of edible fats and oils The classification of edible fats and oils implies a division according to the origin of the feedstock and according to consistency: 1. According to the type of raw materials, fats are: – Animals (butter, animal fats – lard, fish); – Vegetable (from plant seeds, nuts and fruits); – Combined, obtained industrially from different raw materials (spreads,

Chilling and freezing birds is a practice commonly used in the food industry to preserve their freshness and extend their shelf life. By subjecting birds to low temperatures, the growth of bacteria and other microorganisms is slowed down, reducing the risk of spoilage. Recently, the demand for poultry meat has increased. There is a reconstruction of