Setting Up a Cutting Room

Setting up a Cutting Room requires careful planning and the acquisition of specific equipment to ensure that operations are efficient, hygienic, and safe.

Infrastructure and Space

• Location: A space with enough area for work, storage, and circulation. It must comply with sanitary and safety regulations.
• Floors and Walls: Waterproof coatings, resistant to chemicals, and easy to clean.
• Drainage: Proper drainage system for waste and water management.

Main Equipment

• Cutting Tables:Made of stainless steel, durable, and easy to clean.
• Knives and Cutting Utensils: Specific knives for cutting, cleavers, saws, honing rods, and cutting boards.
• Furniture and Storage: Stainless steel shelves for storing utensils and products.
• Refrigeration and Freezing Chambers:  For storing meat before and after cutting, ensuring the cold chain.
• Industrial Scale:  For weighing products.
• Packaging and Sealing: Equipment for vacuum packaging and sealing products.
• Carts and Containers: For internal transport of meat and by-products.

 Hygiene and Safety Equipment

• Handwashing and Washing Stations: With automatic sensors to prevent contamination.
• Personal Protective Equipment (PPE): Aprons, mesh gloves, boots, and face protectors.
• Disinfectants and Cleaning Products: Specific for the food industry.
• Ventilation and Extractor Systems: To maintain a clean and safe environment.

 View Completed Cutting Room Installations

Optional Processing Equipment

•  Meat Saw: For cutting large pieces of meat.
• Meat Grinder:  For processing ground meat.
• Cutter or Cutter-Mixer: For preparing sausages and other products.
• Stuffing Machines:  For making sausages and frankfurters.
• Tumbler or Marinator:  For marinating meats.

Quality Control

• Measurement and Control Equipment: Thermometers, pH meters, and other instruments to ensure product quality.
• Management Software: For tracking and traceability of products, inventory, and quality control.

Regulations and Standards

•  Licenses and Permits: Obtain all necessary licenses and permits to operate, complying with sanitary and labor regulations.
• Manuals and Protocols:  Develop operating manuals, cleaning and maintenance protocols, and training for staff.

 Staff Training

• Training in Hygiene and Food Handling: To ensure compliance with sanitary regulations.
• Equipment Use Training:  For the safe and efficient handling of all equipment and tools.

 Other Elements

• Access Control System: To ensure only authorized personnel enter the cutting room.
• Waste Management System: To handle waste safely and in accordance with environmental regulations.