Lairage

Cattle scheduled for slaughter are delivered to the site by road. On arrival, the documentation for the animals is checked; only those animals having the necessary documentation are accepted. The animals are placed in livestock holding pens in the lairage. After unloading, the cattle delivcry vehicles are taken to the lorry wash area h r washing before leaving the site.

The lairage is designed to allow the maximum amount of dry content to be collected beforc it is necessary to hose down the floor. Exel Meats procurement procedure ensures that the number of breaks in slaughtering processing are minimised, by ensuring that there is a constant supply of animals to the slaughter floor.

Slaughter and Bleed Lines

Cattle are stuntledkilled in a purpose designed stun box using a captive bolt pistol. The animals arc then hung by their back legs on an overhead rail system. The cattle then have the main arteries in their throats cut by trained slaughter operatives.

The slaughter lines are normally only operated on weekdays ie. Monday - Friday. However if necessary due to demand then slaughtering may be undertaken at the weekend.

Blood from the slaughtered animals is collected by means of a dedicated collection system. ‘lhe blood trough is designed to facilitate “squeegeeing” of p d a l l y congealed blood into the chin. There are no additional bleed points on the slaughter floor.

Blood is then transferred from the blood trough to the blood storage tank, where it is held until it is removed off site by tanker. Citric =id is added to the blood rcmoval system and blood is chilled to aid coagulation of the blood so that it can be used for plasma removal.

Head, Horn and Hoof Removal

Heads and horns will be manually removed from cattle carcass using hydraulically operated cropping shears and sent to SRM skips for staining with blue dye.

Hide Removal

Aner bleeding cattle will have the mask and ear manually removed. After removal, the maqk, which is classed as Specified Risk Material (SKM), will be stored in dedicated storage areas and stained with blue dye before disposal.

Hides wil be removed h m cattle by means of an automdled hide puller system.

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Trimming and Evisceration

Green offal (lungs, trachea and paunches) are collected and taken for processing as pet food at off-site facilities. The spleen, intestines and pancreas are classed as SRM and are stained with blue dye and sent to the relevant skips. Gut (Paunch contents are also removed at this stage and taken by a contractor for landspreading (See Annex 1 Table H1 (ii) Waste)

The respiratory, pulmonary and digestive organs are then removed and the resulting offal sent for disposal or further processing as required. Red offal (heart, liver and kidneys) will be removed and sent to the Red Offal processing area.

Red Offal Further Processing

Red offal is trimmed, packed, labelled and weighed and then sent to the chill for storage. This process may produce some waste packaging such as broken boxes, hacks of labels, transit packaging for the packaging materials etc. Because these volumcs are so small they will be treated as general waste.

Carcass Splitting

After the removal of offal, the cattle carcasses are split along the spine using purpose designed electric saws, The spinal chords will then be removed from the carcass using a vacuum suction system. The spinal chords are classed as S R M and will be stained with blue dye and scnt to the correct SRM skip. The prepared carcasses will then bc weighed and finally inspected before being sent to the carcass chill.

Chilling

After weighing and grading, the carcasses will be placed in chilled storagc prior to dispatch. Meat will be kept in chilled storage (at 2°C) for a minimum period of 24 hours before dispatch.

Cleaning

Procedures ensure that residual material is removed from flours, water is used efficiently and employees are mined in the handling and making up of working solutions and their applications.

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* Attachmentql.5 - Exel I Mass Balance for Bomne Slaughter

SLAUGHTER AND

I &jKG I 12.3% - 30KG

5.5% 2OKG 3.5%

r

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PLUCK GLAND

RED OFFAL

lUUlVUC

SKIRT HEART

TAlL K1DNEY HEAD 8

CHEEK MEAT

T 15KG 2.7%

5ooKG 56.5%

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1.67 m

Attachment DI.6 - Exel Meats I --

lbeggan Blood Trough Dimensions

0.39 m

1.23 m

0.34 m n

Double Outlet

2.9 m

461 m

0.9 m

1 Depth of trough 0.26m

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Attachment El.1 IDENTIFICATION OF ALL EMISSION POINTS: (See Attachment E1.2 E2.1, E2.3)

Rcluase poixi t Source re Te re 11 c e

Location of emission point

Emissions to hr See: Al-1

Emissions to Air See: U-1

Emissions to Scwer See: SE1

Emissions to Water See: SWl

Boiler Plant

Emergency Generator

Effluent, Storm Water and Domestic

Discharge

ICWs Discharge

See Attachment E 1.2-Exel Meats Main Plant Map

{Area A) See Attachment El .Z-Exel Meats Main Plant Map

( h a AI See Attachment B2.1 -Exel Meats Drainage Map

(Area A)

See Attachment E2.3-Exel Meats Drainage Map

(Area C)

Regular combustion efficiency checks

rn Low sulphur fucl (Gas Oil) + Regular servicing

Only started in weekly check to ensure it will work in an emergency.

+ Low sulphur fuel (Gas Oil) Regular servicing

+ Metering of volumes smnl from the activity to the Integrated Constructed Wetlands (ICWs) Regular maintenance of domestic equipment and toilet areas.

0 Regular sampling of emuent to monitor quality.

0 Use of High Pressure Low Volume Hoses. Use of knee activated push taps on wash hand basins. All water using equipment that does not need to be running is switched off at night. Regular checks on condition of receiving water and sampling, of discharge, and river. Discharge will not occur if there has been a dry period and the level of the tributary has been decreased. lt will be re-circulated to pond 1 to ensure that the reeds have sufficient nutrients and water.

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Process Flow Diagram and Descrip Removed off-site for

Documents

Transcript of Process Flow Diagram and Descrip Removed off-site for