Utah Administrative Code
Topic - Agriculture and Food
Title R58 - Animal Industry
Rule R58-11 - Slaughter of Livestock and Poultry
Section R58-11-5 - Equipment and Sanitation Requirements-Farm Custom Slaughter
Current through Bulletin 2024-06, March 15, 2024
The following equipment and sanitation requirements shall apply to farm custom slaughtering:
(1) The unit or vehicle used for farm custom slaughtering shall be constructed so as to permit maintenance consistent with the sanitation standards listed in Section R58-11-3.
(2) A tripod or rail capable of lifting a carcass to a height that enables the carcass to clear the ground for bleeding and evisceration shall be incorporated into the unit or vehicle. Any hook, gamble, or rack used to hoist and eviscerate animals shall be of easily cleanable metal construction.
(3) Knives, scabbards, saws, and other equipment shall be of rust resistant metal or other impervious easily cleanable material. A clean dust proof container shall be used to transport and store each instrument and utensil used in slaughtering animals.
(4) A water tank shall be an integral part of the unit or vehicle. It shall be of approved construction with a minimum capacity of 40 gallons. Each water system shall be maintained according to sanitary standards, and only potable water shall be used.
(5) A sanitation tank large enough to allow complete immersion of each tool used for slaughtering shall be filled during slaughter operations with potable water and maintained at a temperature of at least 180 degrees Fahrenheit. In lieu of 180 degrees Fahrenheit water, chemical sterilization may be used with an approved chemical agent after equipment has been thoroughly cleaned. Chloramine, hypochlorite, and quaternary ammonium compounds or other approved chemical compounds may be used for this purpose and a concentration shall be maintained at a sufficient level to disinfect each utensil. Hot water, cleaning agents, and disinfectant shall be available if chemicals are used in lieu of 180 degrees Fahrenheit water.
(6) Cleaning agents and paper towels shall be available so hands and equipment may be cleaned as needed.
(7) Any apron, frock, or other outer clothing worn by a person who handles meat shall be clean and of material that is easily cleanable.
(8) Any inedible product and offal will be denatured, pursuant to 9 CFR 325.13 with either an approved denaturing agent or by use of pounch material as a natural denaturing agent.
(9) When a licensee transports uninspected meat to an establishment for processing, they shall:
(10) Sanitation.