1RPA -Pts6/11/2012

HACCP ( Hazard Analysis Critical Control Point )sebagai program FAO

• konsep yang bertujuan untuk meningkatkan kualitas produk pertanian khususnya untuk menjamin keamanan pangan

• sistem untuk mencegah terjadinya bahaya yang disebabkan oleh pangan dan bertujuan untuk dapat menjamin keamanan pangan

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RPA -Pts 3

Dalam sistem keamanan pangan, kesehatan hewan

harus dipandang sebagai bagian dari

kesehatan masyarakat (public health),

penyediaan pangan asal hewan (food of animal

origin),

pembangunan pertanian secara keseluruhan,

usaha pemotongan ayam.

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SNI 01-6160-1999

SYARAT LOKASI1. Tidak bertentangan dengan RUTR/RDTR

2 Tidak berada dlm kota padat penduduk

3 Lebih rendah dari pemukiman

4 Tidak menimbulkan pencemaran lingkungan

5 Tidak berada dekat industri logam, kimia, tidak beradadidaerah rawanbanjir, bebas dari asap, bau, debu dan kontaminan lain

6 Mimiliki lahan yang cukup untuk pengembangan RPA

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RPA -Pts 5

SYARAT LOKASI

7 Jalan menuju RPA dapat dilalui kendaraanpengangkut ayam hidup dan karkas

8 Sumber tenaga listrik cukup

9 Persediaan air bertekanan 15 psi (1,05 kg/cm3)danair panas minimum 82oC

10 Sumber air cukup, minimum 25-35 lt/ekor /hari-memenuhi syarat mutu air minum SNI 01- 0220-1987

11 Tersedia kendaraan pengangkut ayam hidup danpengangkut karkas daging

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RPA -Pts 6

SYARAT KELENGKAPAN

1 Tersedia tempat penurunan ayam hidup (Unloading)

2 Tersedia kantor administrasi dan kantor Dokter Hewan

3 Tersedia tempat istirahat pegawai

4 Tersedia ruang ganti pakaian/locker

5 Tersedia kamar mandi dan WC

6 Tersedia sarana penanganan limbah

7 Tersedia Insenerator

8 Tersedia tempat parkir

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RPA -Pts 7

SYARAT KELENGKAPAN

9 Tersedia rumah jaga/sekurit10 Tersedia menara air/penampungan air11 Tersedia gardu listrik12 Tersedia ruang pembekuan cepat (blast freezer)13 Tersedia ruang penyimpanan beku (cold storage)14 Tersedia ruang pengolahan daging15 Tersedia laboratorium

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RPA -Pts 8

Persyaratan Bangunan Utama(Daerah Kotor, Daerah Bersih)

Daerah kotor:

1 Penurunan ayam, pemeriksaan antemortem danpenggantungan ayam hidup

2 Pemingsanan

3 Penyembelihan

4 Pencelupan ke air panas

5 Pencabutan bulu

6 Pencucian karkas

7 Pengeluaran jeroan

8 Penanganan jeroan

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RPA -Pts 9

DAERAH BERSIH

9 Pencucian karkas

10 Pendinginan karkas

11 Seleksi/grading

12 Penimbangan karkas

13 Pemotongan karkas

14 Pemisahan daging dari tulang (deboning)

15 Pengemasan

16 Penyimpanan segar (chilling room)

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ANTE MORTEM INSPECTION

Dalam kondisi masih di peternakan sebelum transport ke RPA harus dilakukan pemeriksaan oleh Dokter Hewan.

Sertifikat atau surat keterangan sehat harus di terbitkan apabila di amati bahwa seluruh kondisi hidup flok ayam tersebut terlihat sehat pada kondisi farm.

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ANTE MORTEM INSPECTION

Apabila sertifikat sehat telah di terbitkan,tetap selalu dilakukan pengamatan selamatransportation serta di amati apakah terdapatgangguan /injuries , serta di amati apakahterdapat kematian untuk dilakukan seleksi.

Berdasar pada kenyataan terebut makapemotongan dapat diterima atau diterimadengan syarat atau di tolak sama sekali

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To determine the general condition of the

birds to establish if a disease or condition

requires particular handling such as

segregation of diseased birds, delayed

slaughter or adjustment of line speed.

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RPA -Pts 13

Pengawasan terhadap ternak hidup:

1 Dilakukan secara kuantitatif

2 Dilakukan pegawai/pedagang

3 Pemeriksaan secara anatomis

4 Pemeriksaan secara klinis

5 Pemeriksaan oleh pihak berwenang

6 Recording klinis

7 Rata-rata mortalitas 0,5-1%

8 Pembuangan ternak yang mati

6/11/2012

Postmortem inspection

• In poultry refers to inspection techniques and inspection of

carcasses and viscera.

• P/M examination consist of viewing, palpation and smell.

• The colour, shape, and consistency of organs and tissues must

be observed singly or in combination.

• The colour of the poultry carcass depends on age, sex, nutrition

and the scalding temperature during slaughter.

• Carcasses must be suspended at 2 or 3 points depending on the

class of poultry. Intestinal tract, liver, spleen, and heart (viscera)

must be exposed for visual examination and palpation.

14RPA -Pts6/11/2012

A poultry inspector should be able to look inside the

carcass and detect any pathological lesions such as airsac

inflammation, peritonitis, oviduct inflammation

(salpingitis) etc.

Contamination by faeces and bile should also be

observed.

During the examination of viscera and carcass, both

hands should be used.

External lesions on the carcass include the swelling of

the sinuses, nasal and ocular discharge (if the head is

present), skin lesions, joint swellings etc.

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Mesin pencabut bulu

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Pelayuan suhu -1 - 7 C

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21RPA -Pts6/11/2012

Poultry cage conveyor: used for transporting cages,

reliable working condition and resilient layout in length.

Cage cleaning machine: used for cleaning and sterilizing

cages, tunnel cleaning and sterilizing structure.

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Overhead conveyor: transport poultry during killing, bleeding,

scalding, plucking, immersion, dewaxing, viscerating, portioning,

etc.

Elctroshocking: for stunning poultry before killing, adjustable

stunning voltage ensure an optimum state that keep living birds not

dead but faint.

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Bleeding trough : the trough is used for bleed poultry

before they are slaughtered.

Automatic scalde :an important equipment before

removing poultry's feather, with adequate and optimal

scaldering effect.25RPA -Pts6/11/2012

Automatic feather poulcker : used for cleaning

remained feathers and blood.

Wax immersion unit: this unit is used for wax immersion

and remelting of wax that is chilled and go back to the

melting tank.

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Eviscerating platform: used in the process of eviscerating

and can form a complete set with overhead conveyor.

Carcass washing machine: this unit is for washing poultry

carcass after the eviscerating sector.

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Portion platform: Portioning and packaging of by-porducts.

Stainless steel structure and easy to clean.

Trolley and tray : for transporting and deepfreezing the

processed poultry, can be placed 8, 11, or 14 layers trays.

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Air compressor and cooler: for the cooling, freezing and

refrigeration system in the poultry slaughtering system.

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No. Equipments Included 1 Cage conveyor2 Cage cleaning machine 3 Hanging type conveyor 4 Electroshocking5 Blood detearing trough6 Immersion scalding trough 7 Depilation machine 8 Pothook cleaning machine 9 Viscerate runner

10 Body cleaning machine 11 Claw discharge machine 12 Claw skin strip device 13 Claw scalding trough

A complete slaughtering flow chart

30RPA -Pts6/11/2012

No. Equipments Included 14 Decorticator 15 Screw pre refrigerator16 Division conveyor17 Hanging pat 18 Pothook 19 Movable high pressure 20 Electrical control cabinet 21 Vocuumize packaging 22 Keep fresh film packager 23 Printer

A complete slaughtering flow chart

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PEMERIKSAAN POST MORTEM

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