Abattoir Practices and Animal Products Technology

Steps to improve the abattoirs

STEPS TO IMPROVE ABATTOIRS

• Construction of modern, improved slaughterhouses with facilities of all the elements of hygienic slaughter.
• Butchers and consumers have to be educated to the idea of proper standards set up for their benefit.
• An appreciation of hygiene and civil consciousness have to be developed to encourage healthy meat trade and discourage clandestine slaughter in the wake of little legislation.
• Licences have to be enforced in regard to slaughter and other related factors with enforcement of illegal entry of unauthorised persons within the slaughter premises.
• Proper disposal of slaughterhouse effluents and use of byproducts must be ensured.
• The transportation of meat with adequate health coverage should be done for possible contamination or infestation of the meat. 
• Entry of stray dogs / birds to the site of slaughter must be restricted.
• Personnel hygiene of the butchers, cleanliness of the appliances, knives and use of phytochemicals must be ensured to uplift total hygienic standard of the concerned area and persons.
• Improved abattoirs, staffed by skilled personnel, may lead to loss of employment by the groups of slaughterers, assistant slaughterers and sub-assistant slaughterers who carry out the actual slaughtering operations for the owner of the animals or for the butcher - for many butchers do not themselves perform this work.
• The co-operation of the local authorities required to effect changes from obsolete to improved slaughtering system have to be ensured. 
• The advantages that is achieved through changes have to be demonstrated periodically to the butchers, consumers and stakeholders in terms their respective profits.