Modern Abattoir

MODERN ABATTOIR MODERN ABATTOIR A slaughter house with scientific and hygienic slaughtering of animals An abattoir is a site and structure where animals are slaughtered in order to produce animal products for human consumption Cattle, buffalo, mutton, poultry, swine, and other animals are slaughtered to produce animal meat, and products are in modern abattoir. These are in accordance with the notification of the National Committee on Agricultural Commodity and Food Standards. Sections Of Abattoir 1. Animal reception area Here, animals are roofed and protected while being identified, handled, and sorted To avoid any injury, a 1.2m high off-loading dock for careful offloading of animals is provided Healthy animals are sent further to the lairage, while sick and injured animals are isolated 2. Lairage It is a facility where animals are rested for up to 24 hours to recover from the physiological stress caused during transportation 3. Slaughtering and Bleeding area An area where animals are slaughtered and kept until complete bleeding is done Following bleeding, flaying, evisceration, and inspection are performed Stations have platforms in appropriate positions and heights for operation Flaying The process of removing the hide or skin from an animal carcass Evisceration The removal of the internal organs of an animal Inspection For preventing and detecting public health hazards 4. Overhead rail dressing It ensures the basic requirements of hygienic conditions during slaughter and dressing associated with floor 5. Edible offals room Internal organs and entrails of a butchered animal are considered offals To avoid contamination, it is located near the slaughter hall, and offals are delivered through a chute-like provision 6. Inedible offals room Used for intestine and stomach Located adjacent to the flaying point and have a chute- like provision for dropping offals in the room 7. Hide and skin store Used to keep salted skin until shipment To extend the shelf life, a primary treatment with dry salt at the inner surface is practised 8. Cold room Fresh meat is chilled immediately after post- mortem examination It is kept at a constant temperature of no more than 7°C for carcasses and cuts or 3°C for offal Postmortem examination provides the necessary information for the scientific evaluation of pathological lesions relevant to the wholesomeness of meat 9. Veterinary office/laboratory To diagnose diseases and maintain overall sanitary standards 10. Personnel Facilities To maintain hygiene, washbasins, toilet rooms, changing rooms, and first-aid rooms should be available 11. Manure bay All refuse like dung and ingesta are retained here before removal It is located near an effluent treatment plant and requires pest and vermin-free conditions Manure contains a variety of valuable, recyclable components, such as nutrients, organic matter, solids, energy, and fiber 12. Effluent treatment plant Slaughterhouses produce large amounts of wastewater with a high organic matter load Thus, the treatment and final disposal of slaughterhouse wastewater is a public health necessity Every service abattoir must have an effluent treatment plant with sufficient capacity to treat liquid waste Process Flowchart Source: http://www.puntofocal.gov.ar/notific_otros_miembros/ken630_t.pdf Stunning: A technical method of rendering the animal immobile or unconscious, at the start of the slaughtering process General architectural General architectural requirements requirements (Points which are considered before designing a Abattoir) Site location away from residential areas Maximum number of animals and the type of animals to be slaughtered per day Enough room for future growth. For slaughtering 500 sheep each day, an area of 3-4 acres is required Sufficient separation between the clean and unclean sections Drainage system with proper slope Good ventilation and exhaust Hygienic Meat Hygienic Meat Production Production Hygienic meat production is possible if animals are slaughtered in a sanitary manner and post-slaughter contamination is controlled. Meat production practices in abattoir operations are based on: 1. 2. 3. Good hygiene practices (GHP) Good manufacturing practices (GMP) Hazard analysis critical control point These practises are critical for maintaining high hygiene standards and protecting consumer health