21st Century Abattoir Review for FSA

在英国和世界范围内，人们对肉类行业的资源效率、食品安全和食品欺诈的担忧日益增加。这些担忧引发了以下问题：世纪屠宰场应如何运作，以及自动化某些流程的范围，利用不同的数据科学能力和新兴技术采用来提高资源效率，并监控供应链中的食品质量，食品安全和欺诈问题。这项研究将探讨在哈韦尔校园使用STFC空间科学和技术能力的可行性和机会（RAL Space、Cryox、Diamond、ISIS、Harwell绿色中心）和达雷斯伯里（哈特里中心，ASTeC）与谢菲尔德，船体和曼彻斯特的食品和供应链研究中心沿着，以提高资源效率，实现可追溯的供应链，在英国肉类行业检测食品质量和检测食品安全/食品欺诈问题，特别关注英国屠宰场。跨学科研究将包括但不限于以下广泛领域：1。肉类加工：清洗，腌制，烟熏，干燥，发酵，热处理，其他处理，包装2.基础设施：影响卫生、食品质量、工人安全和成本效益的地板3。质量检查：质量保证和检查效率，干预点，防错（防错）4.技术支持-实时分析、实时检测、在线完整性检查、多个检测点、人工智能、肉类加工自动化5.管理做法：关键绩效指标识别，当前流程，资源效率，流程再造机会，最佳实践的转移，精益和六西格玛的适用性6。立法：认证、标签、标准、可追溯性、消费者意识

There have been rising concerns about resource efficiency, food safety and food fraud within meat industry in the UK and worldwide. Such concerns raises questions on how 21st Century Abattoir should function and what are the scope of automating some the processes, utilise different data science capabilities and emerging technology adoption for improving resource efficiency and monitoring food quality, food safety and fraud issues within the supply chain. The study will explore viability and opportunities for using STFC space science and technologies capabilities in Harwell Campus (RAL Space, Cryox, Diamond, ISIS, Harwell Green Hub) and Daresbury (Hartree Centre, ASTeC) along with food and supply chain research centres in Sheffield, Hull and Manchester for enhancing resource efficiency, enabling traceable supply chain, sensing food quality and detecting food safety/ food fraud issues in UK meat industry, focusing particularly on British Abattoirs. Interdisciplinary research would include but not limited to broad areas of: 1. Meat Processing: Cleaning, curing, smoking, drying, fermentation, thermal processing, other treatments, packaging2. Infrastructure: Flooring that affects hygiene, food quality, worker safety and cost effectiveness3. Quality inspection: quality assurance and inspection efficiencies, intervention points, mistake proofing (Poka Yoke)4. Technology enablement - Real-time analytics, real-time detection, in-line integrity checks, multiple inspection points, artificial intelligence, automation in meat processing 5. Management practices: KPI identification, current processes, resource efficiencies, process re-engineering opportunities, transfer of best practices, lean and six sigma applicability 6. Legislation: certification, labelling, standards, traceability, consumer awareness