SLAUGHTERHOUSE MANAGEMENT

Slaughterhouse is the key element in the

production and distribution chain of meat and
meat by-products. It is very essential that it
should be hygienic as possible in order to
reduce economic losses due to premature
spoilage of meat and meat by-products caused
by contamination and to prevent the
spreading both of human and animal diseases.
Proper
slaughterhouse
management
and
properly
designed
slaughterhouse,
its
equipments and other facilities is a big factor
in preventing, minimizing or eliminating
contamination.

I.

BUILDING & PREMISES

Site (location if ideal)

The site shall be at the sufficient distance from residential
houses and any other establishment. Not subject to undue
pollution and contamination, with available sufficient
supply of potable water and electricity.
A.

Condition of Building and Facilities

The construction materials used shall be durable and resistant
to wear. Simple in design, close-type and water-resistant.
B.

C.
1.

2.

Surrounding Areas
The outer premises of every establishment embracing
decks and areas where cars and wagons are loaded, the
driveways, approaches, yards, pens, alleys shall be
properly drained and kept in clean, and orderly condition.
The operator/management shall ensure that no animal
except those for slaughter is inside the slaughterhouse
and its premises.

3.

4.

Perimeter fencing shall be provided to prevent the

entry of possible hazard.
No part of the establishment shall be used for domestic
purposes.

Holding Facilities
The pen shall be constructed so as to permit proper antemortem inspection. Holding pens shall be properly
drained and shall be maintained free from manure,
vermin and objectionable odor.
D.

Amenities
Amenities shall be designed, constructed and maintained
to provide sufficient space and facilities for
employees/workers to consume food, clothes, store
personal belongings and attend personal hygiene,
facilitate cleanliness.
E.

F.

Drainage

1.

There shall be an efficient drainage, plumbing, and waste

water treatment system for the establishment and
premises to collect all liquid wastes incidental to the
operation and properly connected to an approved sewage
treatment and disposal system.

2.

The drain in the slaughtering area shall be equipped with

separators that will prevent the solids discharge into the
drainage system.

G.

Floor

The floor shall be constructed of durable and impervious

materials, with sufficient slope towards drain, non-slip and
easy to clean. All angles between the floor and wall shall
be curved of at least 7.62 cm (3inches).

II.

A. IMPORTANCE OF MAINTENANCE

1.

Product quality is maintained , this promotes sales and

increase income.

2.

Time is saved. No time is lost in unnecessary clean-ups

and repair during actual operation.

3.

Materials and parts are conserved. Equipments and

implements are properly managed leading to lower repair
and maintenance cost.

4.

Risks are reduced. Accidents are less where order prevails.

5.

Morale is boosted. Workers feel a sense of belonging in a

plant where order, neatness and cleanliness obtain.

II.

B. PREVENTIVE MAINTENANCE

It deals with necessary measures in preventing the rapid

deterioration of the slaughterhouse equipments and
implements.
Among the sources of the rapid wear and tear of equipments
and implements in the slaughterhouse are: IMPACT,
CORROSION and ABUSE.
1.

2.

3.

Impact where use of wood is permitted. Wood may be

used in place of impingement (eg: skull splitting block,
wooden meat cutting tables). By providing plastic cover on
the surface could lengthen the life span.
Corrosion the effects of corrosion maybe avoided or
delayed by using corrosion-resistant materials (eg:
stainless steel or plastic).
Abuse butchers and workers should be taught in proper
use and maintenance of equipments (eg: meat hook
rollers, water hose, faucet, and etc).

III.

PROPER USE OF EQUIPMENT

List of equipments and their use:

A.

HOG SLAUGHTERLINE

1.

Restrainer/stunning box
Electric stunner
Shackle
Elevator/Electric hoist
Bleeding rail
Blood trough
Sticking platform
Scalding vat/tank
Dehairing machine/table
Gambeling platform

2.
3.
4.
5.
6.
7.
8.
9.
10.

11. Trolley
12. Gambrel
13. Shaving platform
14. Evisceration platform
15. Viscera platform
16. Viscera inspection
table
17. Splitting table
18. Carcass splitting
saw/ax
19. Overhead railing
system
20. Overhead track
weighing scale

B.

CATTLE SLAUGHTERLINE

1.

Restrainer/stunning box
10. Trolley
11. Breastbone opening
Captive bolt stunner
saw/ax
Shackle
12. Oscillating platform
Drum type hoist w/auto
13. Carcass spreader
loader/electric hoist
14. Carcass splitting
saw/ax
Bleeding rail
15. Paunch truck
Shackle lowerator
16. Viscera truck
Electric transfer platform hoist
17. Viscera inspection
Leg transfer platform
table
Dehiding platform
18. Hoof and hide scalder
19. Overhead rail system

2.
3.
4.

5.
6.
7.
8.
9.

C.
1.
2.
3.

AUXILIARY EQUIPMENT
Steam boiler
Water day tank
Fuel day tank

20. Trolley storage truck

21. Steam piping system

IV.

1.

2.

3.

4.

CLEANING OF EQUIPMENTS AND IMPLEMENTS

All handling equipments and implements shall be cleaned
and disinfected before the start and after the end of every
working day.
Equipments and implements coming in contact with
diseased or infected materials or become contaminated
shall be immediately cleaned and disinfected.
The cleaning of equipments, implements, floors, walls and
other meat contact surface shall be properly done in such a
manner as to avoid contaminating of any carcass or meat
products.
Disinfectants shall be applied to equipments, implements,
floors, walls and other meat contact surfaces only after
thorough cleaning. There shall be sufficient time of contact
(at least 2 minutes) between the disinfectants and the
equipments, implements or premises being disinfected.