Abattoir Practices and Animal Products Technology

SLAUGHTER HALLS

• Separate provisions shall be made in an abattoir for slaughtering, dressing and processing of sheep and goat (‘JHATKA’ ‘HALAL’ or ‘JEWISH’), pigs and large animals.
• Separate space shall be provided from stunning, bleeding and dressing of the carcasses.
• The curbing should be not less than 150 mm high and 100 mm wide with the top sloped not less than 45⁰.
• The knocking section and dry landing area shall be accomplished with vertical pipes 150mm in diameter 1.5 m high on prepared vertical inserts; about 120 mm high placed not less than 500 mm apart.
• A curbed in bleeding area of adequate size should be located such that the blood shall no be splashed on other animals being slaughtered or on carcass.

Dressing area

• Should have means and tool for dehiding or belting of the animals and means for immediate disposal of hides or skin through closed wheel barrow or chutes.
• A floor wash point, hand wash basin and sterilizer should be provided in bleeding area and dressing area.

Viscera inspection area

• Facilities for immediate separation, identification, inspection and correlation of carcass, viscera and head should be provided for various type of animal slaughtered.

Carcass washing

• A curbed and separately drained area with slope 33 per mm to a floor drain should be provided.