Section R614-6-5 - Livestock Butchering and Bulk Carcass HandlingA. Corrals and livestock. 1. Unloading areas are to be constructed so as not to endanger those employees working in these areas. They are to be constructed with a minimum width of three (3) feet. The area must be lighted with sufficient illumination so that the work can be done safely.2. Livestock holding pens are to be constructed of a heavy type material, lumber or metal, that will stand extreme pressures from livestock. Also, all sides shall be made climbable.3. Floors of kill pens will be made of a material with a texture to reduce slippage.4. Employees who will work with livestock are to be physically and mentally capable to perform their duties.5. Before any employee is to work with livestock, he shall be aware of the dangers of livestock handling.6. Electrical shocking devices (hot shots) used for moving livestock shall be manufactured for the purpose with controlled power output and shall be used according to the manufacturer's recommendations. No direct wire shall be used for this purpose.B. Kill Floors. 1. Dressing platforms shall have standard railing and toeboards at the back side and short board or rail on the dressing side. The rail on the dressing side shall have sufficient clearance above the platform for cleanup but low enough to catch an employee in case of slippage.2. Employees using explosive-actuated knockers shall be instructed in the use of the tool.3. Employees using pneumatic knockers shall also be instructed in the use of the tool.4. Couplings on high pressure hoses shall be pinned, chained or otherwise secured to prevent them from uncoupling accidentally.5. Employees knocking cattle with the explosive-actuated or pneumatic knockers need not be carded by the manufacturer.6. Explosive-actuated or pneumatic knockers, either loaded or unloaded, shall not be pointed at workmen.7. Explosive-actuated knockers shall not be loaded until just prior to intended firing. No loaded tool shall be left unattended.8. All hoist and balancers shall be equipped with safety chains.9. All control switches are to be suspended and free swinging so as to permit the operator to move completely clear of hoist area.10. Safety hats shall be worn by all employees.11. All water and steam lines 160 degrees or more are to be designated as such by a sign indicating hot water and hot metal pipes shall be located or covered so as to prevent contact with hot surfaces.12. Splitting area must be clear of all unauthorized personnel before operating saw.C. Coolers and loading areas.1. All rails carrying animal carcasses shall be under a periodic maintenance and inspection schedule. All rail hangers, connecting bolts and switching areas are to be checked for tightness and wear.2. Freezers, coolers, and dry storage areas shall have provisions for adequate aisles and exits.3. Unit coolers, heaters and refrigeration piping that is within stacking limits must be adequately protected. In ceiling coil type freezers, all stacking shall be limited to avoid striking and breaking pipes.4. Defrosting by heat is preferred to scraping of coils. If scraping is necessary, great caution must be used and provisions for emergencies must be made.5. Unit coolers must be provided with adequate barriers to prevent any product from coming in contact with either unit or piping. Valves, pump-out lines and the like shall be so located at the installation so that they are not vulnerable to damage.6. All freezer and cooler doors shall be equipped with two-way door openers.7. All dock areas are to be kept clean and free of all refuse.8. Empty beef trollies shall not be left hanging on any rail.9. All dock boards or plates shall have an under-structure preventing them from sliding backward or forward when in loading position. Plates shall be provided with suitable chains, or other fixture, on each side for safe lowering into position.10. Workers must be trained in safe lifting.11. Sanitation measures taken shall be such as to protect the health and well being of the employees. A system shall be established and maintained for waste and trash disposal so that reasonable level of housekeeping may be maintained. Wastes shall not be allowed to accumulate so as to ferment or putrefy or otherwise become unsanitary and hazardous.12. A sufficient level of illumination shall be supplied for the type of work in the area. Reference: ANSI Standard A11.1, Industrial Lighting. TABLE 2 MEAT PACKING |
Slaughtering | 30 foot-candles |
Cleaning, Cutting, etc. | 100 foot-candles |
Inspection, difficult | 100 foot-candles |
Utah Admin. Code R614-6-5