1. Перекладіть нову лексику.

2. перекладіть текст українською “ Maintenance at poultry processing factory ” 3. дайте відповіді на питання. 4. виконайте вправу на складання анотації.

1.Перекладіть нову лексику. entire production system, separate budget, dip tank, be scrubbed with nylon brushes, launder the operative's clothes, cold stores.

2. Перекладіть текст українською “ Maintenance at poultry processing factory ”

The production of healthy poultry depends on the maintenance of health and hygiene through-out the entire production system. In the context of the poultry-processing factory, plant mainten-ance means that all equipment and structures are examined frequently and carefully, and serviced or maintained according to the manufacturer's instructions. It does not mean that repairs are ma-de once things have gone wrong, failed, broken etc. Plant maintenance is necessary. A separate budget is required so that it can be carried out. It is intended that faults are found before they be-come critical and stop the production of poultry meat or affect its quality. Of course, machinery will break down unexpectedly and need to be repaired. There are several levels of repair which can be undertaken in the factory. For example, a broken poultry hanger can be straightened (можна випрямити) so that it causes no mechanical problems during a production session. It should then be repaired fully be-fore the next day's work as there will be a continuing loss of productivity.

Sanitation and Maintenance Schedules

The following gives some idea of the sort of schedule that could be drawn up and followed to maintain efficiency of the poultry processing plants discussed in this document. The operations are accumulative i.e. the operations recommended for one period include those given for the pre-vious periods. Some plants will not have some of the equipment and facilities which require at-tention. It is taken as read that all plants carry out the appropriate maintenance (здійснювати належне утримання) for that plant.

As needed (during operation) -Wash hands and arms as necessary. -Remove build-up of feathers, feet and offal from working areas. (Видалити пір'я, лапи і суб-продукти з робочих зон). -Wash floor, walls and equipment with cold, but preferably hot, water which show signs of ex-cessive contamination (ознаки надмірного забруднення). -Wash down clothes, aprons, knives with cold, but preferably hot, water. Change clothes if ne-cessary. -Clear blocked drains (Очистить заблоковані стоки) (wash hands afterwards!). -Undertake emergency repairs and maintenance.

Daily - Staff to leave operational rooms, confine clothes to the laundry bins, take shower, leave the premises (залишати приміщення). -Check that all electrical components and connections are suitably protected from water. -Drain water from the dip tank and clean interior with high pressure (preferably steam) hose to remove loose debris and foreign matter.

Generally wash and clean down plant, equipment and stainless steel surfaces. This should start with washing with cold water from a hose to clear away gross dirt. Surfaces of equipment should be scrubbed with nylon brushes using hot water and soap or detergent (миючий засіб). Care must be taken to ensure that all the corners, welds, undersides and backs of equipment undergo (зазнавати) this cleaning operation. The building and equipment should then be subject to cle-aning with a pressure hose of steam or hot (82°C) water with detergent. The structure should then be disinfected by washing with dilute hypochlorite solution. After a suitable contact time (depending on time, temperature and concentration - see manufacturers instructions) the hypo-chlorite should be rinsed off thoroughly. The building should be left to dry completely as bacte-ria may grow in the wet pools left behind after rinsing. (Note: the process is called disinfection and not sterilization, an impossible task in food plants). Care must be taken to ensure that all ro-oms, including staff facilities, and all areas of these rooms are cleaned. It is very easy to ignore “dead” corners which are little used but collect debris as a matter of course. -Check and adjust all processing machinery in accordance with the manufacturer's instructions. -Inspect the plucking machine (вищипувальна машина) and bird washer for wear or damage and replace as necessary. -Sharpen all knives and cutting edges used in poultry processing. -Check refrigeration temperatures to see that they are within company limits for the time of day. -Inspect, check and maintain operation of the refrigeration plant in accordance with the manufacturer's instructions. -Check water storage tank. -Check water chlorination levels. -Launder the operative's clothes. -Inspect the toilets and showers in the staff facilities and manager's rooms to ensure that they were cleaned as part of the routine cleaning of the other operational rooms. -Outside, check that the drains and sewers are running freely and clear. -Check that all electrical points, water and gas are switched off. -Inspect the plant to make sure that everything is in good serviceable condition, including the operation of scales (робота ваг). -Undertake essential repairs and maintenance in preparation for full production the following day.

Weekly -Clean cold stores, when empty. -Inspect oil levels in all gearboxes and top up if necessary. -Check for leakage in oil seals on all equipment. -Check rubber drive belts and chains for wear and tension. Replace/adjust as necessary. -Ensure that all moving parts are free and smooth in operation. -Free/lubricate/maintain in accordance with manufacturer’s instructions. -Inspect all water, steam and boiler connections for leaks and rectify if necessary. -Check operation of high pressure water cleaner.

Generally inspect plant for wear and tear and mechanical damage and rectify if necessary. This to include shackles and poultry guides which sometimes need adjustment. -Check that all electrical circuits are operational, lights function, fans turn etc. Rectify. -Undertake full repair of equipment and plant for which a temporary repair was affected during operation but requires plant shut-down to complete. Never leave temporary repairs any longer than necessary; they usually interfere with production later. -Check operation of water chlorinator and top up chlorine reservoir if necessary. -Check stores for supplies of cleaning and packaging materials, and all other consumables.

Annually -Staff medical.