How to do slaughter and quarantine work well in large-scale pig slaughterhouse

With the improvement of people's living standards in China, pork has become an important part of people's daily catering structure. However, in recent years, there have been many food safety problems of pork. These food-borne safety problems of pork have seriously threatened people's health and aroused widespread public concern. The following is the information I compiled for you on how to do a good job in slaughter and quarantine in large-scale pig slaughterhouses. I hope it will help you, and welcome you to read. ? ? In the new period of rapid social and economic development, with the gradual improvement of people's living standards, the demand for pork is increasing, and the work of pig slaughter and quarantine has a long way to go. Slaughtering and quarantine is a systematic work with strong science and management. People's awareness of food safety has been continuously enhanced, and the implementation of corresponding laws and regulations has laid a legal foundation for animal epidemic prevention in China. It is proposed that the whole process management of slaughtering and quarantine is an important measure to prevent sick pork from entering the market. To do a good job in pig slaughter and quarantine, we should do a good job in the following aspects.

When animals enter the slaughterhouse, they need to be slaughtered and quarantined, and the relevant staff need to quarantine the slaughtered animals in strict accordance with the relevant prescribed procedures, so as to prevent diseased animals from entering the market to the greatest extent and effectively protect public health and safety. Based on this, it is necessary to strengthen the research and analysis of quarantine work in large-scale pig slaughterhouses, so as to ensure that quarantine work can be scientific and reasonable, further promote the smooth development of animal quarantine work in China, and promote the more stable and sustainable progress and development of animal husbandry in China.

1. the necessity of strengthening the management of pig slaughter and quarantine

with the continuous development of China's economy, people's material living standards are constantly improving, and the requirements for food quality are getting higher and higher. pork is a common meat product in China, but in recent years, there have been more and more pig quality problems, which have become the focus of attention. The use of chemical drugs, hormone feed, etc. in the breeding process leads to some drugs remaining in pork, or some dead pigs mixed with healthy slaughtered pigs, which poses a great threat to people's health. Therefore, it is the key to promote animal husbandry and economic and social development in China to take corresponding measures to carry out pig slaughter and quarantine and safety supervision. On the one hand, pig slaughter and quarantine can improve the quality of meat products in China and reduce the quality and safety problems of meat products. On the other hand, strengthening the management of pig slaughter and quarantine can let more farmers know the importance attached by the state to the quality and safety of aquaculture, and report and deal with diseases in time, thus reducing the number of problematic pork products and improving the quality and safety of meat products. At present, China's pig slaughter and quarantine is not strong enough, and the information supervision system is not perfect enough, which leads to the pig slaughter and quarantine process becoming a mere formality and not really playing a supervisory role. Constructing a strict supervision system is a necessary way to ensure the safety of pigs, which can reduce the quality and safety problems of pigs from the source, eliminate unqualified pigs and not enter the slaughtering process, and reduce the subsequent safety problems.

2. Problems in slaughter and quarantine work

2.1 The quarantine work lacks standard and standardized procedures

With the rapid development of China's aquaculture industry, the market consumption and circulation rate of pork products are also increasing, which does not match the backward inspection and quarantine means. Inspection and quarantine work urgently needs standardization and standardized workflow.

2.2 The inspection mechanism of slaughter and quarantine is not perfect

In many grass-roots pig slaughterhouses, there is a lack of a perfect quarantine standard system and effective supervision in the implementation process, which can not solve the problems existing in the slaughter and quarantine process scientifically and efficiently. In the current quarantine standards, the local animal husbandry department and the commerce and trade department jointly carry out the quarantine work, but before the slaughter and quarantine of pigs, the local animal husbandry and health department carries out the quarantine work, and when pork products enter the market circulation, it needs the supervision of the industry and commerce department. The cross-management of various departments leads to management confusion, and when problems arise, they shirk their responsibilities and fail to effectively play the functions of relevant departments.

2.3 Lack of quarantine personnel

Due to the limitation of traditional educational ideas, the attention of the veterinary industry in society has been low, which restricts the talent flow and technical development of the industry. On the one hand, the education of animal quarantine specialty in colleges and universities is not valued, and the number of students studying this specialty is difficult to meet the social needs. On the other hand, at present, the quality of front-line workers engaged in animal quarantine is mixed, and many employees are not familiar with relevant national standards and technical specifications, which limits the development of animal inspection and quarantine, especially in remote areas.

3. Measures to do a good job in slaughter and quarantine

3.1 Improve the process of slaughter and quarantine

In order to fully guarantee the quality and safety of slaughter and quarantine and further improve the hygiene and safety of animal products, slaughter and quarantine work is carried out in strict accordance with relevant prescribed standards. First, pay attention to strengthening the quarantine work before slaughter, and pay more attention to slaughter quarantine. Only when all kinds of documents are consistent with the actual situation of pigs, the ear tag of each pig is complete and all kinds of quarantine certificates are complete can pigs be allowed to enter the slaughterhouse. Second, the relevant staff also need to carry out the corresponding slaughter and quarantine in strict accordance with the relevant process standards, and record the results of slaughter and quarantine in detail. If the viscera of sick pigs or diseases are found, it is necessary to deal with them accordingly. In addition, after completing quarantine, relevant quarantine personnel need to issue animal quarantine certificates in strict accordance with the process regulations to effectively prevent unqualified quarantine.

3.2 improve the quarantine management system in slaughterhouses

first, establish a strict admission management system, and strictly control the quarantine of personnel, equipment and vehicles entering slaughterhouses, so as to form a perfect slaughterhouse access system to prevent personnel, vehicles and equipment from bringing pathogenic bacteria into slaughterhouses. Secondly, it is necessary to establish an administrative management system corresponding to pig slaughter and quarantine to realize quarantine information management. The existing slaughter and quarantine system is not perfect, especially with the continuous expansion of the scale of farms, the difficulty of quarantine is gradually increasing. It is necessary to combine the characteristics of the information age and apply information technology to realize the information development of quarantine and inspection process. Firstly, the process and methods of pig slaughtering and quarantine work and the functions of various departments and units are clarified, and then the specific work responsibilities are implemented on everyone, so as to increase the sense of responsibility of quarantine personnel, ensure the implementation of slaughtering and quarantine tasks and improve the efficiency of pig slaughtering and quarantine work. At the same time, big data technology and computer technology can be applied to realize traceability quarantine management, so that the source, slaughterhouse information and slaughter process of each pig can be digitized, and the efficiency of quarantine management can be improved. Once a problematic pig is found, it can be traced back at any time to prevent the problem meat products from entering the market. Finally, standardize the handling of certificates. For pork that has passed the quarantine inspection, it is necessary to paste corresponding labels. When labeling, it must be fair and just, and it must not be bending the law. Unqualified pork must not be labeled. At the same time, it is necessary to make records and organize files and record the quarantine work.

3.3 Paying attention to the introduction and training of talents

The front-line employees in quarantine and related work are of great practical significance to the healthy and sustainable development of China's meat food processing industry. On the one hand, we should actively introduce talents and attract young people who love their work and have certain working ability. On the other hand, it is necessary to do a good job in technical training for on-the-job personnel, effectively improve the comprehensive inspection and quarantine work ability of employees through organizing various regular training activities, and lay a good personnel foundation for standardized inspection and quarantine system construction and technology promotion.

3.4 Strict post-slaughter quarantine

Post-slaughter quarantine of live pigs is also very important, because the post-slaughter quarantined pork will directly enter the market, so it is necessary to strictly quarantine and control the post-slaughter pork. Post-slaughter quarantine is a supplement to the quarantine before admission and slaughter, and it is the most important part of the health and quarantine work of slaughtered pigs. It requires professional technicians to carry out inspection and quarantine, mainly including quarantine of all parts of slaughtered pigs. First, we must check the appearance of slaughtered pigs and conduct parasite inspection to see if the three glands of pigs have been removed, so as to ensure the quality of meat products entering the market to meet the standards. Secondly, it is necessary to check its internal organs, head and hoof to see if there is discoloration, regular shape and abnormal hardness of each tissue part after slaughter. Finally, laboratory tests should be carried out. For suspected sick pigs or abnormal pig products found in the basic inspection process, it is necessary to bring them back to special laboratories for inspection, mainly for trichinosis. If no trichinosis is found, they can be released to ensure the quality and safety of slaughtered pigs. After the slaughter quarantine, strict records must be kept, and the meat products that fully meet the admission standards should be issued with exit certificates, and the problematic pork should be registered and reported to the relevant departments for handling.

Conclusion

To sum up, with people's increasing attention to food quality and safety, it is increasingly important to strengthen pig slaughter and quarantine, which is an important measure to improve the level of pig slaughter and quarantine. At present, the management level of pig slaughter and quarantine is not high, and the quarantine system is not perfect. Therefore, we should pay more attention to the slaughter and quarantine of pigs, strengthen the quarantine of large-scale slaughterhouses in combination with animal quarantine laws and regulations, and set up a professional quarantine team to improve the slaughter and quarantine level of pigs and provide people with safe meat products.