TABLE 1. Problem and process scores at six abattoirs (plants A–F) A Incoming livestock What percentage of sheep have short (< 5 cm) wool? Are animals generally crutched prior to slaughter? Are fleeces generally dry due to undercover slaughter? Are animals housed off the ground (elevated floor)? Problem Score Processing Effectiveness of process Is the bung plugged immediately after bleeding (prior to carcass inversion)? Do you use a 2-knife system? Are two (or more) operators used at Y-cut for each carcass? Is legging paper used routinely to prevent roll-back? Are two (or more) operators used to clear the shoulders and foreleg for each carcass? Are hind legs lowered to prevent roll-back? Are two (or more) operators used to clear the brisket for each carcass? Is the brisket fleece removed or cleared and a pocket formed? How is the fleece pulled back for the shoulders? Are cutting lines cleaned using a steam vacuum? What type of punching is used to clear the fleece? If manual punching is used, do operators have adequate time and facilities to wash hands and arms between bodies? Is the pizzle heat sealed and clipped? How is the fleece pulled back? Is a mechanical or rotary fleece remover used? Are two (or more) operators used at bung removal? Is the bung bagged and tied or is the anal canal tied and removed? Are two (or more) operators used at abdominal opening and stripping out? Are two (or more) operators used at pluck removal? Is the line speed adjusted during the shift based on manning and carcass cleanliness? What is the line speed (bodies per minute)? Process Scoreb Total Scorec 1 1 1 1 1 1 1 1 1 0 1 na 1 1 1 0 1 0 0 0 <8 15 18 1 1 na 0 1 na 1 1 1 1 1 1 na 1 1 2 1 1 1 1 1 <8 20 23 1 1 na 1 1 na 1 1 1 1 1 1 na 1 1 1 1 1 1 1 1 12 25 28 a B C D E F 2 1 0 0 3 2 1 0 0 3 2 1 0 0 3 2 0 0 0 2 0 0 0 0 0 2 1 0 0 3 How many separate work stations are used in weasand operations? 1 a. Problem Score can vary from 0 to 7, with lower scores being preferred b. Process Score can vary from 0 to 25, with lower scores being preferred c. Total Score can vary from 0 to 32, with lower scores being preferred 432 FOOD PROTECTION TRENDS | JULY 2009