ABATTOIR LAYOUT AND

CONSTRUCTION
1.
2.
3.
4.
5.
6.
7.
8.
9.
10
11.
12.

INTRODUCTION
LAYOUT
FLOW DIAGRAM OF A RED MEAT ABATTOIR
CLEAN AND DIRTY PRODUCTS
PLANNING
FACTORS TO BE CONSIDERED WHEN CHOOSING A SITE
ABATTOIR DESIGN
GRADES OF AND REQUIREMENTS FOR ABATTOIRS
STANDARD DESIGN DRAWINGS FOR RED MEAT ABATTOIRS
THE USE OF WATER IN THE ABATTOIR
DISPOSAL OF ABATTOIR EFFLUENT
SEPTIC TANK SYSTEMS

ABATTOIR LAYOUT AND CONSTRUCTION

1.

INTRODUCTION
An abattoir is a food factory and its primary aim is to produce a healthy, wholesome and clean product,
which is safe for consumption.
A well-designed and constructed structure is needed to systematically break down the animal that is
slaughtered. The further the process progress, the greater the risk of contaminating the product.
Prevention thereof is determined by the layout and the flow patterns, which the product follows.
Hygiene is the prevention of contamination of the product
Each function in the slaughter process has a fixed status in terms of Clean or Dirty. In choosing the
premises, this important aspect must be taken into consideration. Clean and Dirty areas are
separated by distance, physical barriers and in certain cases by time.

2.

LAYOUT
The layout of the premises and building must be designed so that the production process moved in one
direction without any crossflow of products, which may adversely affect the hygiene of the product. Live
slaughter animals are received at the dirty end of the abattoir and meat is out loaded from the clean
side of the abattoir.
Dirty area
Livestock entrance.
Vehicle wash bay for trucks that transported animals.
Offloading platforms and facilities for marking animals.
Lairage where animals are kept until they are slaughtered (shade for pigs and sheep).
Ante mortem inspection.
Isolation lairage for animals that are or might be sick.
Emergency slaughter facilities for hurt animals.
A post mortem inspection area for animals which arrive dead or die in the lairage.
Facilities where animals can be restricted and efficiently stunned.
Bleeding area.
Area for electrical stimulation of ruminant carcasses.
Facilities where condemned products are handled.
Areas/rooms where inedible products are handled e.g. hides/pelts horns etc.
Including facilities for sorting grading and weigh.
Room for the cleaning and sometimes processing of rough offal.
Disposal of solid waste such as paunch and intestinal contents.
Areas where rough offal is packed and cartoned.

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Chiller or freezer facilities for rough offal.
Dispatch area for rough offal.
Effluent pre-purification plant and holding tanks.
Facilities for the processing of condemned products to by-products such as blood/carcass meal and
tallow
Cloakrooms, toilets, showers, washing facilities and dining room where only workers of the dirty areas
have access.
Store rooms for dirty area.
Maintenance workshops.
Clean area:
Slaughter hall for the dressing of animals under hygienic conditions with facilities for separating the
different components.
Area for inspection of the carcass and other edible portions in order to determine in fitness for human
consumption and to prevent the spread of disease to humans and animals.
Facilities for the retention for secondary inspection of carcasses which are suspect.
Grading and weighing of carcasses as part of the marketing function.
Chilling of carcasses to ensure that the quality of the product is maintained and the optimal shelf life
ensured.
Freezer facilities for storing provisionally approved carcasses with slight measles contamination.
Sorting and loading of carcasses in a cooled area to ensure that the cold chain is not broken.
Dispatch facilities.
Washing bay for meat trucks.
Office accommodation and ablution facilities for meat inspectors.
Office for management.
Laundry facilities.
Laboratories.
Cloakrooms, toilets, showers, wash facilities and dining room where only workers in the clean area
have access.
Store rooms.

3.

FLOW DIAGRAM OF A RED MEAT ABATTOIR

The diagram below gives some idea of the working of a larger red meat abattoir. Personnel movements
are however not shown.

FLOW DIAGRAM FOR A RED MEAT ABATTOIR

RECEP TION - OFFLOADING

ANTE-MORTEM

POST-MORTEM AREA
DEAD ON ARRIVAL

DESTROY

INJURED/UNFIT
ANIMALS

KILL & DESTROY

INSPECTION
LAIRAGE

ISOLATION PEN

STUNNING
HOISTING
BLEEDING

EMERGENCY
SLAUGHTER

Dirty area

Dirty area
Clean area
REMOVAL OF HEADS AND
FEET

HEADS AND FEET

ROOM

OUTLOADING

HIDES AND SKINS

ROOM

OUTLOADING

ROUGH OFFAL
CLEANING ROOM

OUTLOADING

REMOVAL OF HIDES/SKINS

EVISCERATION
CARCASS SPLIT

CONDEMNED
TRIMMINGS/ORGANS
(LOCKABLE CONTAINERS)

Dirty area

PRIMARY MEAT INSPECTION

DETAIN AREA
CARCASSES PASSED

SECONDARY
MEAT INSPECTION:

CONDEMNATION
ROOM
OUTLOADING

FINAL WASH

CARCASSES PASSED
CARCASSES
CONDEMNED

HANGING HALL

CHILLING

DEBONING
BONES TO RENDERING

QUARTERING / MARSHALING

CHILLED / FROZEN
PACKED PRODUCTS

OR PROCESSING

(CONDEMNATIONS)

RENDERING PLANT
(DIRTY SIDE)

RENDERING PLANT
(CLEAN SIDE)

Clean area

OUTLOADING

OUTLOADING

OUTLOADING

(CARCASSES)

(PACKAGED MEAT)

(CARCASS MEAL)

4.

CLEAN AND DIRTY PRODUCTS

Clean products:

Dressed carcass (includes head and feet in pigs)

Red offal:
Lungs
Pancreas
Diaphragm
Kidneys if removed
Heart
Diaphragm if removed
Tongues
Heifer udders if removed
Liver
Sweetbreads (Thymus)
Tail
Clean fat (omentum)
Spleen
Testes
Dirty products:
Edible:

Rough offal:
Paunch and oesophagus
Intestines
Head skin on
Feet skin on
Inedible:

Hides skins
Horns
Hair hooves snout

Condemned products:

5.

Blood, male/female reproductive organs including lactating udders/penis, gall bladder.

Carcasses and portions of meat condemned by the meat inspector/veterinarian which poses a
possible health threat. Such material must be held under secure conditions until disposed of in
accordance with legislation.

PLANNING
Anyone intending to erect an abattoir must pay attention to the following during the preliminary viability
study rather than spend money to no purpose on actual planning:
(i)

Make sure that a meat inspection service can be provided. A written undertaking by the provider
of this service must accompany the application.

(ii)

Obtain approval in writing for the project from the local authority in whose area the abattoir is to be
erected. This might be any one of the following:
(a)
(b)
(c)

(iii)

6.

Municipality
Local Government Board
Department of Health

Make sure at this stage whether the site has the necessary zoning for abattoir use.

FACTORS TO BE CONSIDERED WHEN CHOOSING A SITE

The choice of a suitable site for an abattoir is most important. The factors listed below must therefore be
taken into account when selecting a premises:

6.1

ENVIRONMENT
No source of contamination should occur in the environment in which we place an abattoir: examples are
a paint factory, foundry, sewage farm, river or residential area. Abattoirs are classified as light industries.
Because water pollution does occur, the abattoir should be a reasonable distance away from any river.

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6.2

GEOLOGICAL STRUCTURE AND FEATURES

Drainage is affected by the nature of the soil - sandy or loam, by the water table and the natural slope of
the surface.

6.3

SITE DIMENSIONS
The site must be large enough to allow the abattoir and allied activities to be correctly situated and
oriented. Provide also for future extensions. Lairages must not be situated on higher ground than the
buildings, nor must they be closer than six metres to them.

6.4

SERVICES
Water An adequate supply of potable water must be available. Consideration should also be given to
the storage and treatment of water should this be necessary.
Effluent disposal An effective system for the disposal or removal of effluent must be provided where
necessary.
Electricity There must be a reliable source of power for heating water as well as to provide for the
partial or total mechanisation of the abattoir.

7.

ABATTOIR DESIGN

7.1

PREMISES
(a)

Must be fenced with lockable gates in order to control the unauthorised entry of vehicles, persons
and animals.

(b)

The layout of the site should be such that a linear flow pattern can be maintained with live bird
reception on one side and the removal of products on the other.

(c)

"Clean" and "dirty" areas must be separated according to their functions as previously mentioned.

(d)

Other factors affecting the placing of the abattoir and allied operations on a site are:

(e)

(i)

Prevailing winds Must blow from the "clean" side to the "dirty" side.

(ii)

Natural slope Rainwater and runoff from the dirty area must not flow into the abattoir, nor
must they flow from the dirty to the clean side of the premises. Tanks for the collection of
effluent and pre-purification plants must be situated at the lowest point of the site, on the
dirty side.

(iii)

Water supply There is often a need for storage tanks, chlorination tanks and pressure
tanks. These must be on the clean side, preferably at the highest point.

(iv)

Access roads and staff separation If this is required for the relevant grade, the "clean" and
"dirty" areas of the premises must be physically separated. Vehicles which offload live
animals, loads intestines heads and feet as well as vehicles removing paunch contents,
condemned material and refuse are restricted to the "dirty" area and may not enter areas
where meat vehicles and staff who handle meat are to be found.

Surfaces on the site must be paved or grassed. Traffic areas in the smaller abattoirs must have a
surface that is dust and mud free, readily cleanable and well drained. The traffic zones of larger
abattoirs must have a permanent surface. The planting of grass and shrubs creates a pleasant
environment and gives the impression that the premises are well managed and cared for.
From the point of view of industrial psychology it has been found that the more attractively a site is
maintained, the easier it is for the workers to accept and adjust to the high standards of hygiene
expected of them; they are also more likely to do so.

7.2

(f)

All paved areas must provide for stormwater drainage.

(g)

Vehicle parking areas where birds are offloaded or meat is loaded must have kerbstones and be
drained so that they can be cleaned every day. Dirt that is washed onto grass is impossible to
remove.

(h)

Walkways for staff between the ablution block and the abattoir must preferably be roofed.

(i)

Specific areas such as collection points for manure from holding pens and paunch contents must
also be paved, drained and provided with kerbstones.

ABATTOIR WORK AREAS

In designing an abattoir the principle of a linear flow pattern, is of utmost importance to prevent the
contamination of carcasses and meat.
This aim can be achieved by correct internal abattoir design.
patterns of people and products.

The layout must eliminate cross-flow

General guidelines:

7.3

(a)

During processing, product flow must be from dirtier to cleaner areas, zones or rooms. These
products must not come into contact with the floor or walls, or even with equipment like platforms,
and must remain within the building until dispatched.

(b)

Drainage must be from clean to dirty.

(c)

The airflow must be from clean to dirty.

(d)

Product flow lines must not intersect or cross.

(e)

Backtracking must be avoided.

(f)

Products derived from slaughtering and dressing must be removed from the slaughter area as
quickly as possible. Heads and skins must not be carried or passed under or around dressed
carcasses on route to the exit point.

(g)

"Warm" and "cold" working areas must be distinguished.

(h)

Staff must take the shortest routes when moving to their workstations.

(i)

Hand washbasins must be readily accessible to all workers, at a distance not exceeding three
metres from any workstation, which handles products. Hand washbasins must be available at
raised platforms. Where manual equipment is in use, sterilisers must be provided in combination
with the hand basins. Taps must be operated with the foot or knee.

FACILITIES FOR STAFF

(a)

Cloakroom facilities, toilets, showers and dining room facilities sufficient for the number of workers
on the premises must be provided.

(b)

From C- Grade physical separation is required for the various categories of workers.

(c)

Staff facilities must be planned so that total separation is achieved between cloakroom/ shower
and toilet/urinal areas. Hand basins or wash troughs with taps controlled not by hand but
preferably with the foot or knee must be provided at the exit of these facilities.

(d)

A storeroom for overalls, equipment and clean manual implements, normally required for the work,
must be provided.

(e)

Cleaning agents, soap and chemicals must be stored separately.

8.

GRADES OF AND REQUIREMENTS FOR ABATTOIRS

All abattoirs must comply with statutory grading requirements. The higher the grade of the abattoir, the
higher the requirements, because a higher throughput enlarges the risk of contamination
The throughput determines the basis for the grade of the abattoir. It is regulated as follows:
Grade E
Grade D
Grade C
Grade B
Grade A

1-8 slaughter units

9-15 slaughter units
16-50 slaughter units
51-100 slaughter units
More than 100 slaughter units

Definitions:
1 slaughter unit:

1 Cold room unit:

1 Bovine (cattle)
1 Horse
15 Pigs
15 Sheep

1 Bovine (cattle)
1 Horse
2 Pigs
6 Sheep

Government Gazette R.1028 of 26 May 1989 fully spells out the specific requirements laid down
for the different grades of abattoirs:
Requirements for Grade E red meat abattoirs
1.

A red meat abattoir may be graded as a Grade E red meat abattoir if it complies with the following
requirements:
(a)

The throughput thereof shall not exceed eight slaughter units.

(b)

Roads on the premises thereof shall be so surfaced to be dust and mud free.

(c)

Lairage facilities shall be available, and shall (i)

be sufficient to keep at least the number of slaughter units to be slaughtered there in
the course of four hours: Provided that if animals stay overnight in an adjacent
grazing paddock and can be brought quietly from there immediately prior to
slaughter, lairage facilities need not be provided;
(ii)
be provided with concrete floors with an adequate slope to ensure the drainage of
water; and
(iii)
be located at a lower level than the abattoir building.

(c)

Facilities shall be available to restrain and stun animals in a humane manner prior to
slaughter.

(d)

A slaughter hall, which may also serve as a dry landing area and bleeding area where
animals are bled in a hanging position, shall be available.

(f)

A solid partition of at least three metres high, behind which rough offal is emptied, cleansed
and kept prior to removal, shall be available within the abattoir building.

(g)

Such partitioned area shall have an exterior door for the removal of unskinned heads, feet,
stomachs and intestines.
Hanging facilities, calculated at 0,75 metre length of rail per chiller unit, shall be available for
carcasses and red offal.

(h)

(i)

A door, which is used exclusively for the removal of carcasses and red offal, shall be
available.

(i) Covered loading facilities for the removal of carcasses and red offal shall be available.

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(k)

Suitable equipment (excluding a scalding tank for pigs) shall be available for the efficient
performance of all functions required in terms of the Act in connection with the slaughter
and dressing of animals and the inspection of meat.

(l)

Theft proof containers and facilities shall be available for the collecting and disposing of
meat and animal products which have been condemned in terms of section 27 (b) (i) of the
Act.

(m)

Change-rooms, toilets and shower and wash facilities shall be available for all persons who
perform functions at such abattoir.

(m)

An efficient drainage system and facilities for handling effluent shall be available.

(o)

Facilities for the storage of supplies needed for the effective operation thereof shall be
available.

Requirements for Grade D red meat abattoirs

2.

A red meat abattoir may be graded as a Grade D red meat abattoir if it complies with the following
requirements:
(a)

The throughput thereof shall not exceed 15 slaughter units.

(b)

Unless otherwise determined in this clause, it shall comply with the requirements set out in
clause 1.

(c)

Roads on the premises thereof shall be provided with a suitable surface in order to render it
dust and mud free.

(d)

Lairage facilities shall be available, and shall be sufficient to keep at least the number of
slaughter units to be slaughtered there in the course of four hours.

(e)

Suitably equipped stunning areas shall be available for all the kinds of animals that are
slaughtered there: Provided that if different kinds of animals are not slaughtered
simultaneously, the same stunning area may be used for different kinds of animals.

(f)

A dry landing area and bleeding area that are separated from the dressing area shall be
available for each kind of animal slaughtered there: Provided that if different kinds of
animals are not slaughtered simultaneously, the same dry landing area and bleeding area
may be used for different kinds of animals.

(g)

Separate rooms shall be available in which -

(h)

(i)

rough offal such as unskinned heads, feet and trotters, as well as inedible offal such
as hides, skins, hair, horns, hooves and feathers in the case of ostriches are kept
prior to removal;

(ii)

rough offal such as stomachs and intestines are emptied, cleansed and kept prior to
removal; and

(iii)

red offal such as thyme, pancreases, livers, spleens, kidneys, hearts, lungs, tails,
oesophagi, diaphragms, omenta and, in the case of heifers, udders are handled and
kept if it is not conveyed with the carcasses.

Facilities, including a side rail, shall be available for the keeping of meat and animal
products detained in terms of section 27 (b) (ii) of the Act and condemned in terms of
section 27 (b) (I) of the Act.

Requirements for Grade C red meat abattoirs

3.

A red meat abattoir may be graded as a Grade C red meat abattoir if it complies with the following
requirements:
(a)

The throughput thereof shall not exceed 50 slaughter units.

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(b)

Unless otherwise determined in this clause, it shall comply with the requirements set out in
clause 2.

(c)

It shall be designed and erected in such a manner that dirty and clean parts and
functions at the abattoir are separated, and for this purpose (i)

(d)

(e)

dirty parts shall include a

l irages, washing facilities for conveyances of animals (if
provided), stunning areas, dry landing areas, bleeding areas, a de-haring room,
areas and rooms where inedible offal is handled on rough offal is handled, chilled
and frozen, as well as eating areas, change-rooms, toilets and shower and wash
facilities for persons employed in said parts, and entrances to such facilities, rooms
and areas; and
(ii)
clean parts shall include the slaughter hall, areas and rooms where carcasses and
red offal are handled, chilled and frozen, loading facilities for carcasses and red offal
and washing facilities for conveyances or meat (if provided), as well as office
accommodation and eating areas, change-rooms, toilets and shower and wash
facilities for persons employed in said parts, and entrances to such facilities, rooms,
parts and accommodation.
Separate rooms shall be available for the handling of (i)
Unskinned head and feet; and
(ii)
hides, skins, hair, horns, hooves, and feathers in case of ostriches.
A room shall be available for the keeping of meat and animal products, detained in terms of
section 27 (b) (ii) of the Act, and has been condemned in terms of section 27 (i) of the Act,
and such room shall be equipped in such manner that such meat and animal products can
be sorted and re-arranged within that room.

(f)

Hanging facilities shall be adequate for the carcasses and red offal of the slaughter units
that are slaughtered and dressed there in the course of two hours.

(g)

Refrigeration facilities shall be available for the carcasses and edible offal of the throughput
thereof: Provided that if edible offal is removed from the abattoir within four hours after an
animal has been slaughtered, refrigeration facilities for the edible offal of such animal need
not be provided.

(h)

An area for the quartering, sorting and marking of carcasses and meat shall be available
between the refrigeration facilities and the covered loading facilities.

Requirements for Grade B red meat abattoirs

4.

A red meat abattoir may be graded as a Grade B red meat abattoir if it complies with the following
requirements:
(a)

The throughput thereof shall not exceed 100 slaughter units.

(b)

Unless otherwise determined in this clause, it shall comply with the requirements set out in
clause 3.

(c)

The air temperature within the area for the quartering, sorting and marking of carcasses
and meat shall be maintained at not more than 10 degrees Celsius while meat is being
handled.

(d)

Washing facilities shall be available for the conveyances in which animals are brought
there.

(e)

Separate office accommodation and change-rooms shall be available for meat inspection
personnel.

Requirements for Grade A red meat abattoirs

5.

A red meat abattoir may be graded as a Grade A red meat abattoir if it complies with the following
requirements:

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(a)

The throughput thereof may exceed 100 slaughter units.

(b)

Unless otherwise determined in this clause, it shall comply with the requirements set out in
clause 4.

(c)

Separate rooms shall be available for the keeping of meat and animal products detained in
terms of section 27 (b) (ii) of the Act, and for the keeping of meat and animal products
condemned in terms of section 27 (b) (I) of the Act.

(d)

Separate change-rooms, toilets and showers and wash facilities shall be available for the
persons who dispose of condemned meat and animal products referred to in paragraph (c).

(e)

It shall have ante mortem, isolation and post mortem facilities available, and shall have
access to laboratory facilities.

Requirements for export abattoirs

6.

An abattoir from which meat or animal products are exported shall at least comply with the
requirements for a Grade C, Grade CP or Grade CH abattoir, as the case may be, as well as any
additional requirements as determined by the appropriate authority in the country to which such
meat of animal products are to be exported.

Exceeding of throughput
Provincial Director: Veterinary Services may on application grant written authority that the throughput of
an abattoir may exceed the maximum determined in this notice:
It is suggested that the of llowing throughputs will be regarded as the maximum allowed for that specific
grade of abattoir.
Red meat:
E
D
C
B
A

15
30
80
150
>150

The following criteria should be considered when assessing an application for a higher throughput.

9.

(a)

Available facilities i.e. hanging space, cold room capacity, water supply, capacity of the effluent
disposal system etc.

(b)

Proven managerial ability.

(c)

Ability of applicant to maintain hygiene standards at the abattoir concerned.

(d)

Effectivity of meat inspection and the correct method of disposing of condemned and not used
material.

STANDARD DESIGN DRAWINGS FOR RED MEAT ABATTOIRS

The following floor plan drawings serve to give some insight into the lay out of smaller animals.

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GRADE-E RED MEAT ABATTOIR

13
GRADE-D ABATTOIR

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GRADE-C (PART 1)

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GRADE-C (PART 2)

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10

THE USE OF WATER IN THE ABATTOIR

The average water consumption of an A grade abattoir can be analysed as follows:
1.
2.
3.
4.
5.
6.
7.

Lairage
Slaughter and dressing
Offal processing
Heating water
Creating steam
Cooling
Ablution, laundry, etc.

10%
20%
25%
25%
5%
8%
7%

LEGAL ASPECTS REGARDING THE USE OF WATER IN ABATTOIRS

Three Acts in particular have relevance to the application of water in an abattoir:
The Abattoir Hygiene Act 1992 (Act 121 of 1992) and the Standing Regulations in terms of this Act
The Act and Regulations prescribe the availability and quality of the water used in abattoirs: Regulations
2 and 6 of Part III of the Standing Regulations prescribe the following:
A water supply of at least 900 litres per slaughter unit must be available under pressure and protected
against contamination.
The water must be clean, potable and free of suspended material and substances which could put health
at risk.
The water must be subjected to flocculation, filtration, chlorination or other treatment to ensure that:
(a)

there are no coliform organisms present;

(b)

it contains not more than 100 viable micro-organisms per millilitre.

An adequate supply of hot water at 60C and of cold water under pressure must be available during
working hours in convenient places.
The water must also meet any other standards and conditions which the Director: Veterinary Services
may lay down from time to time.
The Water Act 1956 (Act 54 of 1956), as amended by the Water Amendment Act 1984 (Act 96 of 1984)
This Act and its Amendment regulate the use of water for industrial purposes, and abattoir owners are
advised to obtain a copy of this Act and to study it carefully, especially the Amendment.
Bye-laws issued by local authorities
Abattoir owners must familiarise themselves with the bye-laws issued by their local authority.
GUIDELINES FOR THE TESTING OF WATER
The following guidelines have been laid down by the Director: Veterinary Public Health in respect of
bacteriological and chemical tests on water used in abattoirs.
A, B and C grade red meat abattoirs
(a)

Bacteriological testing every month.

(b)

Chemical testing every six months.

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D and E grade red meat abattoirs
(a)

Bacteriological testing once a year.

(b)

Chemical testing once a year, except where water comes from a borehole in which case it must be
tested twice a year, in the wet and the dry season.

The aim of regular water testing is to ensure that water used in abattoirs complies with the requirements
laid down in Regulation 2 of Part III of the Standing Regulations.
User code, SABS 241 - 1984 "Specifications for water for domestic use" is a guideline
(a)

Physical requirements
Colour - The colour must not exceed the following:
Recommended limit:
Maximum permissible limit:

20 mg/1 platinum
Not specified

Smell and taste - The smell and taste must not be objectionable.
(b)

Chemical requirements:
The pH-value must be within the following limits:
Recommended limit:
Permissible limit:

6,0 min.9,0 max.

5,5 min.9,5 max.

The conductivity of water must not exceed the following:

Recommended limit
Permissible limit:

: 70 mS/m
300 mS/m

The macrodeterminants (macroconstituents) of water must meet the requirements laid down in column 2
or 3 as applicable.
TABLE 1 - MACRODETERMINANTS
1
Determinant,
mg/l
Total hardness
Magnesium
Sodium
Chloride
Sulphate
Nitrate + Nitrite
Fluoride
Zinc

2
Recommended limit
300 max.
70 max.
100 max.
250 max.
200 max.
6 max.
1,0 max.
1,0 max.

3
Maximum permissible
limit
650
100
400
600
600
10
1,5
5,0

The microdeterminants (microcomponents) of the water must meet the requirements laid down in column
2 or 3 as applicable.

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TABLE 2 MICRODETERMINANTS
1

Determinant
g/l

Recommended
maximum limit

Maximum permissible
limit

100
10
500
200
100
50
50
5
5
20

300
20
1000
300
1000
100
1000
10
10
50

Arsenic
Cadmium
Copper
Cyanide
Iron
Lead
Manganese
Mercury
Phenol compounds
Selenium

The water must not contain any other substances in concentrations which make it unsuitable for
domestic use. If radio-activity is present, it must be within the limits laid down by the International
Commission for Radiological Protection.
The abattoir owner must keep meticulous records of the results of bacteriological and chemical tests. All
expenses incurred are the responsibility of each individual abattoir owner.
(c)

Bacteriological requirements
When tested according to the methods in Column 4 of Table 3, the water must satisfy the
requirements in column 2 or 3 as applicable.

TABLE 3 - BACTERIOLOGICAL LIMITS

1
Property

2
Recommended
maximum limit

3
Maximum
permissible
limit

4
Test method
subdivision

Nil*

5,2

Count of faecal coliform bacteria

per 100 ml

Nil

Nil

5,3

Standard plate count

per millilitre

100

Not specified

5,4

Total count of coliform bacteria

Per 100 ml

* (a)

If any coliform bacteria are found in a sample, take a second sample immediately after the tests
on the first one have been completed; this sample must be free from coliform bacteria; and

(b)

a maximum of 5% of the total number of water samples from a given network tested per year may
contain coliform bacteria.

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11. DISPOSAL OF ABATTOIR EFFLUENT

The volume of waste water from abattoirs is 80 85% of the water intake. This waste water typically
contains the following contaminated waste material: blood, bits of meat, fat, paunch contents, urine and
dung. Each of these waste materials contributes to a high organic load as well as a considerable
amount of suspended material in the waste water.
The management and treatment of waste water is a specialised subject and professional advice from
consulting engineers is essential.
Most abattoirs including large ones make use of municipal sewerage systems. Where these facilities are
not available alternative arrangements must be made in consultation with officers of the Department of
Water Affairs. Care must in all cases be taken to avoid contamination of natural streams and water
sources.
Removal of as much of the solid waste in the effluent is essential in making further processing of effluent
more manageable. Excessive amounts of solids in affluent may lead to exorbitant levies by municipalities
or the overloading of systems on the abattoir premises.
In a system where solids are removed effectively, the remaining fluid may be disposed of
percolation system (French drain)or used to irrigate lands.

in a

It is important that sewerage from toilets are not mixed with abattoir effluent but is channelled to a septic
tank system associated with a French Drain.

12. SEPT IC TANK SYSTEMS

Based on a CSIR technical guide K86 of the Institute for Water Research
A septic tank system usually consists of two main components:
1.
2.

the septic tank

the final disposal system, that is usually an underground seepage furrow.

Each of these components has specific functions and should be designed accordingly
The functions of the components
Raw sewerage will clog the soil, causing ineffective absorption by the sub-soil. The septic tank, however,
will condition the incoming sewerage, separating the solids from the liquid phase by either setting to the
bottom or collecting at the surface (float). This results in the formation of three distinct layers :

Layer of sludge on the bottom,

A floating layer of scum on top and

A relatively clear liquid layer in the middle.

Bacterial digestion of organic material will cause liquefaction of the solids with associated gas formation
thus reducing the solids volume.
The only function of a soil disposal system is to get rid of the effluent from the septic tank in a safe and
inoffensive manner.
Designing requirements
1.

Septic tank
(a)
(b)
(c)
(d)
(e)

The tank must function both as a sedimentation tank as well as a digester.

The capacity of the tank should be large enough to provide ample retention time for inflowing sew erage.
Possible clogging of the in- and outlet and internal pipes must be limited to a minimum.
Provision should be made for ventilation for gasses to escape.
The possibility of passage of sludge and scum to the soil percolation system must be
avoided as far as possible.

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2.

Sub-soil percolation system

(a)
(b)
(c)
(d)

The nature of the soil to a large extent determines the shape and size of the system.
Locations should be such that it does not create a danger for public health or pollute either
ground- of surface water.
The clogging effect of the effluent on the surface soil must be avoided
Facilitate full use of the available infiltration area.

Public Health aspects of septic tank systems

In built up areas, this system should be seen as a temporary measure. There is practically no difference
between the effluent from a septic tank and raw sewerage as far as potential danger for public health is
concerned. Organisms causing disease can be present in the effluent of the septic tanks. In
communities where drinking water is derived from boreholes, it is usually unwise to make use of a septic
tanks system.
Combined and separate disposal systems
Two types of disposal systems are in use:
1.

A separate system for the ablution facilities (cloakrooms, toilets and kitchens) utilising a septic
tank and a separate or common soil percolation system

2.

A second system for the abattoir effluent incorporating the necessary solids/fat traps and
sedimentation tanks to remove solids (pieces of meat and fat). Effluent from this system can be
discharged in a separate of the same common soil percolation system

Designing criteria
1.

Volume sewerage water

Abattoirs require a water supply of at least 900 litre per slaughter unit. The water must be available at an
effective pressure and be protected against pollution
Average water consumption at a A-grade abattoir can be subdivided into:
Holding pens
Slaughter and dress
Offal area
Warm water
Steam
Chilling
Ablution

10%
20%
25%
25%
5%
8%
7%

The volume of effluent in approximately 80 85% of water required

Typical abattoir effluent contains blood, pieces of meat, fat and gut. Constant urine and dung in
suspension. Each of these contributes to a very high organic load.
2.

Septic tanks

(a)

Location:
Local authorities usually have by-laws determining the minimum distances for the placing of septic
tanks from buildings and boundaries. It is recommended that the tank be located near to a
driveway to facilitate cleansing by means of a vacuum tanker. From a health point of view it is
sufficient to have a soil cover of 150 to 200 mm over the system.

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(b)

Capacity:
Calculation of capacity is based on usage per person per day with a retention period of 24 hours
in the septic tank to provide for separation of scum and sludge thus providing for a relatively clear
effluent.

(c)

Shape proportions and compartmentation:

For tanks of a given capacity and depth, the shape of the tank is relatively unimportant. The liquid
depth should be between 1 and 2 meters. Single compartment tanks usually give acceptable
performance but if a tank is divided vertically into two compartments with the first compartment
half to two thirds of the total volume, the amount of suspended solids removed from the effluent is
greater

(d)

Inlet, outlet and inter-compartment arrangements:

The illustration indicates the positioning of the above in terms of the water level. To accommodate
the scum accumulation, the distance between the waterline and the roof of the tank should at least
20 percent of the water depth.

(e)

Access and ventilation:

The different compartments/components should be accessible for inspection and maintenance.
The location of man holes should be as such that admission is easily obtained to pipes that could
block. Ventilation is usually through the inlet sewer to the vent pipe against the wall of the
building.

(f)

Materials:
Septic tanks should be constructed of materials such as concrete, bricks, coated steel or any other
materials which are not subject to excessive corrosion.

Design and construction of soil percolation system

(a)

Location :
Percolation trenches should be located where dangerous pollution of ground water is least
likely to occur.

(b)

Suitability of the soil :

There is no simple test to accurately determine if soil is suitable to absorb the effluent.
standard SABS-test gives an indication and can be used as a guide-line.

The

The relative proportion of sand, silt and clay determine the texture of the soil and influences the
absorbing ability. The larger and more unifo rm the particles, the faster the percolation rate. Yellow
and reddish-brown soils usually have good absorption quality, whereas a dull-grey (high clay
content) has not
(c)

Trench design:
The bulk of the effluent enters the soil through the side walls of th e trench. Deep narrow trenches
are therefor preferable to wide shallow trenches. A permeable layer, covered with impervious
strata will require a deep trench, while the permeable topsoil, with permeable sub-soil will call for
shallow trenches.

(d)

Trench construction:
Trenches should be constructed along the contours. Where two more trenches are adjacent to
each other the distance in between should be twice the depth. After excavation the sides of the
trenches should be roughened to restore the natural surface. Filling material should be clean and
free of dust or silt.

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The size of the filling material is not critical and can be from 6 mm to 75 mm or more. It is
advisable to have a layer of fine gravel or coarse sand against the infiltration surfaces. The trench
should be filled with gravel to about 100 to 150 mm from the top. Prior to back-filling, a layer of
finer gravel should be placed on top to prevent soil from entering the trench.
If the length of the trench is in excess of 6 m it will become necessary to provide an open jointed
distribution pipe.
The trench should be approximately 4 m in length for every 1000 litres given average absorption
of the soil
Maintenance
Septic tanks require effective maintenance. When scum and sludge gets discharged into the percolation
trenches, the septic tank should be emptied and the silt and foam should be removed. If this is not done,
the seepage system can be damaged permanently.
When a ground seepage system starts clogging, there is little to be done, but proper usage of the septic
tank can extend the life time of the furrows considerably.

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