Annex I of NR-36 – Glossary

1. Slaughter and processing of meat and meat products: slaughter of cattle, pigs, poultry, fish, and other animal species, carried out to obtain meat and its derivatives.

2. Derivatives of animal origin products: edible or non-edible products and by-products made wholly or partially.

3. Meat and meat product establishments – meat and meat product establishments are classified as:

a. Slaughterhouse-refrigerator: establishment equipped with complete facilities and suitable equipment for slaughtering, handling, preparing, processing, and preserving butcher species in various forms, with complete, rational, and perfect utilization of inedible by-products; it has industrial refrigeration facilities.

b. Slaughterhouse: establishment equipped with adequate facilities for slaughtering any butcher species, aiming to supply fresh meat to the domestic market, with or without dependencies for industrialization; it must mandatorily have facilities and equipment for the complete and perfect utilization of all raw materials and preparation of inedible by-products.

c. Small and medium animal slaughterhouse – establishment equipped with facilities for the slaughter and industrialization of: Pigs; Sheep; Goats; Poultry and Rabbits; Fur-bearing game, equipped with industrial refrigeration.

d. Charqueada: establishment that conducts slaughter primarily to produce jerked beef, mandatorily equipped with facilities for the complete and perfect utilization of all raw materials and preparation of inedible by-products;

e. Canning factory: establishment that processes meat from various butcher species, with or without an attached slaughtering room, and in any case equipped with industrial refrigeration facilities and suitable equipment for preparing inedible by-products.

f. Pork products factory: establishment with a slaughtering room and other dependencies, industrializing pigs and, to the extent strictly necessary for its operations, animals of other species; equipped with industrial refrigeration facilities and suitable equipment for the complete utilization of inedible by-products.

g. Fat products factory: establishments exclusively for the preparation of fats, excluding butter, with or without added plant-based raw materials.

h. Meat and meat products warehouse: establishment intended for receiving, storing, preserving, packaging, and distributing fresh or refrigerated meats from various butcher species and other animal products, with or without attached dependencies for industrialization.

i. Inedible products factory: establishment that handles raw materials and animal residues from various sources, exclusively for preparing products not used in human food.

j. Poultry and rabbit slaughterhouse: establishment equipped with facilities for the slaughter and industrialization of: Poultry and feathered game; Rabbits, equipped with industrial refrigeration.

k. Refrigerated warehouse: establishment primarily intended for storing animal origin products using industrial refrigeration.

4. Carcass:

a. Cattle: slaughtered animals consisting of muscle masses and bones, devoid of head, feet, tail, hide, organs, and thoracic and abdominal viscera, technically prepared;

b. Pigs: slaughtered animals consisting of muscle masses and bones, devoid of feet, tail, organs, and thoracic and abdominal viscera, technically prepared, with or without hide, head, and feet;

c. Poultry: the whole body of the animal after stunning, or not, bleeding, plucking, and evisceration, with the crop, trachea, esophagus, intestines, cloaca, spleen, reproductive organs, and lungs removed. The removal of kidneys, feet, neck, and head is optional.

5. Cut: part or fraction of the carcass, with predefined limits, with or without bone, with or without skin, seasoned or not, without mutilations and/or tears.

6. Trim: part or fraction of a cut.

7. Fat products: result from the utilization of animal tissues by melting or other approved processes.

8. Rendering: section intended for the utilization of fatty raw materials and inedible by-products. The rendering includes the section for edible fat products; the section for inedible fat products; the section for inedible by-products. They process by-products and/or residues from slaughterhouses or refrigerators and meat retail houses (butchers), such as blood, bones, hooves, horns, fats, meat trimmings, animals or parts condemned by sanitary inspection, and inedible viscera. Their main products are tallow or animal fat (for soap/toiletries, animal feed, and chemical industries) and meat and bone meals (for animal feed). Some renderers also produce tallow or fat and/or the so-called organo-mineral fertilizer solely from bones. They can be annexed to slaughterhouses and refrigerators or independent business units.

9. GMP – Good Manufacturing Practices for establishments processing animal origin products: necessary procedures to obtain harmless, healthy, and wholesome food.

10. Climatized environments: physically determined spaces characterized by dimensions and facilities, subjected to the climatization process through equipment.

11. Aerodispersoids: dispersed system in a gaseous medium composed of solid and/or liquid particles. Also known as aerosol.

12. Renewal air: external air introduced into the climatized environment.

13. Air conditioning: air treatment process intended to maintain the requirements of indoor air quality in the conditioned space, controlling variables such as temperature, humidity, speed, particulate matter, biological particles, and carbon dioxide (CO2) content.

14. Risk assessment: general, comprehensive, and broad process of identification, analysis, and valuation to define control and monitoring actions.

15. Psychophysiological characteristics: encompass the distinctive, particular character of a person, including their sensory, motor, psychic, and cognitive capacities, highlighting, among others, issues related to reflexes, posture, balance, motor coordination, and movement execution mechanisms that vary within and between individuals. It includes at least anthropological, psychological, physiological knowledge relative to humans. It also covers topics such as vigilance levels, sleep, motivation, and emotion; memory and learning.

16. Climatization: set of processes employed to obtain, through equipment in enclosed spaces, specific conditions of comfort and good air quality, suitable for the well-being of occupants.

17. Container: also called a container, it is any material that entirely or partially wraps or packages the food for commerce and distribution as an isolated unit.

18. VOCs: volatile organic compounds responsible for unpleasant odors (mainly found in renderers).

19. Ergonomic demand: observation of the general context of the company’s production process and evidence of its dysfunctions, not limited to pain, suffering, and diseases.

20. Disinfection: reduction through appropriate chemical agents or physical methods of the number of microorganisms in the building, facilities, machinery, utensils, to a level that prevents contamination of the food being prepared.

21. Equipment: machinery and other utensils used in establishments.

22. Reference Standard for Indoor Air Quality: qualitative and quantitative marker of indoor environmental air quality, used as a sentinel to determine the need to search for pollutant sources or environmental interventions.

23. Indoor Environmental Air Quality: condition of indoor environmental air resulting from the occupation of an enclosed environment with or without artificial climatization.

24. Cooling: process of refrigeration and maintaining the temperature between 0ºC (zero degrees Celsius) and 4ºC (four degrees Celsius positive) of products (carcasses, cuts, or trims, offal, and/or derivatives), with a tolerance of 1ºC (one degree Celsius) measured inside them.

26. Risk: possibility or chance of health or physical integrity damage to workers, to be identified concerning possible events or exposures and their potential consequences.

27. Sanitary Inspection Service: federal inspection service (SIF), state, and municipal.

28. By-products and/or residues: hides, blood, bones, fats, meat trimmings, guts, animals, or parts condemned by sanitary inspection, etc., which must undergo specific processing.

29. Gutting department: department intended for handling, cleaning, and preparing better presentation or subsequent treatment of organs and viscera removed from slaughtered animals. Considered gutting department products are heads, brains, tongues, feet, esophagi, and all thoracic and abdominal viscera and organs not rejected by Federal Inspection.

30. Maximum Recommended Value: recommended limit value that separates the conditions of absence and presence of risk of aggression to human health.

31. Risk valuation: the risk valuation refers to comparing the magnitude or level of risk concerning predefined criteria to establish priorities and support decisions on risk control/treatment.

32. Biological Agents: For the purposes of this standard, harmful biological agents are those that, by their nature or intensity, can harm workers’ health.

33. Good indoor air quality: set of physical, chemical, and biological air properties that do not pose harm to human health.

34. Thermal insulation: the property of a material used in clothing to reduce thermal exchanges between the body and the environment. In the case of cold environments, to reduce heat loss. The effectiveness of clothing insulation depends on the insulating properties of the fabric and its adaptation to different body parts.

35. Toothed cylinder: Shaft with teeth and scraping grooves for product dragging. Cylinder with circumferential grooves, according to the characteristics stated in item

36. Drag cylinder: Shaft with teeth and a wavy arrangement without scraping grooves for product dragging. Cylinder with longitudinal grooves, without circumferential grooves, according to the characteristics stated in item