PresentationFPM 206 SLAUGHTERHOUSE PART 1 093547 PDF

SLAUGHTERHOUSE
JESSIEBE C. ECHIN
FPM 206 – FOOD AND NUTRITION ASSESSMENT
OUTLINE OF THE PRESENTATION
 Definitions
 Classifications
 Site Requirements
 Slaughterhouse Facilities
 Sanitation Requirements
 Meat Inspection
DEFINITIONS
 SLAUGHTER – the act of killing animals for their meat
 SLAUGHTER AREA –area in the slaughterhouse that covers restraining to

carcass hanging area
 MEAT – edible part of the carcass including edible offal
 CARCASS – body of any slaughtered animal after bleeding and dressing
 Dressing- removal of all damaged or contaminated parts and to standardize

the presentation of carcasses prior to weighing.
BUREAU OF AGRICULTURE AND FISHERIES STANDARD

PNS/BAFS PABES 306:2020 ICS 65.040.20
REGULATORY AGENCIES
Slaughter House and Meat Inspection

- Bureau of Agriculture and Fisheries Standards (BAFS)
- Philippine Agricultural and Engineering Standards (PAES)
- Philippine National Standards (PNS)
- Food and Agriculture Organization (FAO)
- National Meat Inspection Service (NMIS)
- The Executive Order no. 137 that
provides the implementing rules and regulations governing the
devolution of certain powers and functions of the NMIS to the local
government units pursuant to the R.A. no. 7160 otherwise known as
the Local Government Code of 1991.

SLAUGHTERHOUSE
- Abattoir
- premises that are approved and registered by the controlling authority in
which food animals are slaughtered for human consumption.

CLASSIFICATIONS
The classification of slaughterhouse is based on the following.
 Scope of Distribution
 System of Operation
 Number of Tiers

 Scope of Distribution
 Class “A”- slaughterhouses with minimum facilities and operational procedures
- slaughter food animals for distribution and sale only within the city or
municipality.
 Class“AA”-semi-automated/semi-mechanized facilities and operational procedures
- slaughter food animals or cutting and packing of carcasses or primal
parts for inter-provincial distribution/sale in any meat market
nationwide.
- application of Good Manufacturing Practices (GMP) program is required
 Class “AAA”- fully automated/ mechanized facilities and operational procedures
- slaughter food animals or cut and pack carcasses or primal parts
- distribution and sale for domestic and international trade.
- application of Hazard Analysis and Critical Control Point (HACCP)
Executive Order No. 137 (1991)
CLASS “AA”
Bounty Fresh Chicken

Slaughterhouse(BASILAN)
 System of Operation
 Manual system
-This system utilizes gravity or manual pushing/pulling and
lifting.
 Semi-mechanized system
- This type of slaughterhouse utilizes a mechanized system
on selected slaughtering processes.
 Fully-mechanized system
- utilizes fully automated equipment for elevating and lowering of
ruminants and carcass. The overhead railing system for this
classification is continuous at a constant speed.
 Number of Tiers
 Single-tiered floor
- This is a type of slaughterhouse where all slaughtering procedure
is done in a single floor. It is usually applicable for semi and fully
mechanized system.
 Two-tiered floor
- Has two floor levels and is applicable for manual operation.
Stunning to scalding/flaying process is done in the higher elevation while
dehairing, evisceration, down to the last slaughtering procedure, is done in
the lower tier.

 Site Requirements
 Foundation requirements
 Location
 Size
 Slaughterhouse Facilities
 Ventilation
 Lighting System

 Foundation Requirements
In building a slaughterhouse the following must considered;
 The Comprehensive Land Use Plan (CLUP) of the Local Government

Unit (LGU).
 The slope, terrain, foundation, and soil conditions on the site.
 The seismic conditions of the area (shall not lie on fault lines).
 Shall not be constructed on flood prone areas.
 Continuous supply of potable water to meet the required amount of water
for slaughtering and other related use.
 Sufficient to permit future expansion as overcrowding of facilities may
give sanitation problems.
 Available electrical power supply at the site.

 Location
 Distance from urban development and natural water bodies.

- The slaughterhouse shall be located at least 10 m away
from the river bank.
- at least 200 m away from any building used for human habitation,
national highway, public or commercial buildings/places, and any
animal production facilities
 Accessibility
-provision for accessible road networks for the transport of
ruminants and meat/carcass to and from the slaughterhouse.
These roads should be paved/compacted with gravel or similar
hard material.

 Size
Minimum Size of the Slaughtering Area Minimum Size of the Offal Cleaning Area
Type of Animal Area (m2 ) Type of Animal Area (m2 )

Slaughtered Slaughtered
Swine 21 Swine 10
Small Ruminants only Small Ruminants only
Large Ruminants only 23 Poultry 10
Small and Large 28 Large Ruminants only 20
Ruminants Small and Large 20
Poultry 34 Ruminants

 Ventilation System
- There shall be good ventilation system built/installed in the facility to facilitate

entry of fresh air in all working areas and to allow removal of obnoxious odor,
heat, and moisture.
- Ventilation systems shall be Lighting

designed and constructed to ensure that air
system
flows from food areas to by-product areas and edible to inedible areas.

 Lighting System
- There shall be adequate light, both natural and/or artificial, for all rooms and
compartments.
Area or Room Light Intensity (foot-candle)

All inspection and workrooms 50 (538 lux)
Lighting system
Chilling room 10 (107.6 lux)
Other areas of the establishment 20 (215.2 lux)
NOTE The intensity of the required illumination inside the establishment shall be measured at a point
76.2 cm (30 in) above the floor.

 Slaughterhouse Facility
Lighting system
www.emf.de.com (Germany)
 Stunning Equipment
Pens Lighting system
Stunning Box
Conventional Stunning
Trap
 Bleeding Equipment
Pre-skinning platform to
apply a preparatory cut
preparing skinning
. Lighting system
Transfer station with either

stationary platform or lifting platform
to transfer the carcasses from the
Bleeding pipe track to the
eviscerating pipe track.
 Scalding and Dehiding Area
Roll skinning machine

with electrically or
hydraulically driven roller
for optimal rolling
Lightingupsystem
of
the hide. Two lifting
platforms allow easy
finishing cutting of the
skin.
Scalding process’ purpose is to heat
animal carcasses (e.g. by hot water or
steam treatments) to loosen the hairs or
feathers in the follicles in order to facilitate
their removal
 Evisceration
Lighting system
Paunch lifting platform for removal An automatic evisceration machine that removes the
of the white organs and dropping entire viscera pack including the crop in a single operation.
them into the paunch trough.
 Common Slaughtering Tools
Lighting system
1. Sticking Knife
2. Skinning Knife
3. Meat Saw
4. Meat Chop
5. Spreader
6. Steel
7. Meat Tree/Hooks
8. Captive Bolt Stunner
9. Head Tong Food and Agriculture Organization(FAO)
 Inspection, Cooling and Splitting
Chilling temperature: 0°C to 4 °C

b. Refrigeration temperature: 5°C to 18°C
c. Freezing temperature: below 0°C to -40 °C
Chilling temperature 0°C to 4 °C

Refrigeration 5°C to 18°C
temperature:
Freezing temperature 0°C to -40 °C

 Laboratory requirements
- accredited public or private laboratory facility to support the
slaughterhouse’ Good Manufacturing Practice (GMP)/ Hazard Analysis
and Critical Control Points (HACCP).
 Water supply system
- All water lines inside the slaughterhouse shall be made of non-corrosion
material.
 Drainage
- Drainage canal outside the slaughterhouse building to the waste water
facility shall be covered with detachable concrete cover.
- Close drainage shall be utilized in comfort rooms. Comfort rooms’ sewer
line shall be separated from the slaughtering drainage line.
 Catch basins
- It should be constructed to facilitate ease of maintenance and sanitization.
- It shall conform with the applicable provisions of the National Plumbing
Code of the Philippines.
 Washrooms
Lighting system

 Hand washing facilities

-It shall be conveniently located in all rooms used for slaughtering
processes. Notices shall be posted in prominent places instructing
employees to wash their hands immediately after using toilet facilities.
Lighting system
 Foot bath and boots washing facility
- Foot bath shall be provided before entering the working area. Foot bath
shall be 1 m x 1 m with 6 in depth with plug and drain.

 Waste Disposal
- The wastewater treatment facilities and the disposal of the wastewater and
solid waste of the slaughterhouse shall comply with the effluent and environmental
standards set by the competent authorities.
- All solid waste shall be collected

Lightingdaily,
systemtreated, and disposed to identified
dumpsite.
Pest Control
- Provision that will prevent entry of pests in all areas of the slaughterhouse
e.g. screens in all windows and exterior openings, fly chaser fans

 Amenities
 Locker Rooms
 Canteen
 Administration Office
 Waiting Area
Lighting system

 Meat Inspection
- In the slaughter process, GHPs are essential to ensure the prevention or minimization
of microbial contamination.
- Examples of carcass decontamination interventions include hot water washes and

steam pasteurization, organic acid (e.g. lactic acid, acetic acid) and other chemical
washes (e.g. peroxyacetic acid andLighting
acidified sodium chloride)
system
Procedure Of Ante-mortem Inspection

-The inspection includes: confirmation that animals are properly identified; the detection
of abnormalities; the evaluation of cleanliness.
FAO Good Practices for the Meat Industry (FAO, 2004e) and the Code of Hygienic
Practice for Meat (CAC/RCP 58-2005).
 Meat Inspection
Post-mortem Inspection Procedures And Techniques
- Visual inspection, which is the observation of the carcass and organs and the evaluation
of their appearance
- Palpation, which is an examination by touch of the meat and organs. It provides

information concerning the consistency
Lightingand the integrity of examined tissues
system
- Incision, which involves sectioning of tissues by knife. The use of this technique can be
mandatory for various tissues, according to legislation.
- Olfaction, which is based on the sense of smell and provides information related to
abnormal odors.
 Meat Inspection
The purpose of meat inspection
 removal of grossly abnormal products from the meat chain;
 prevention of the distribution of infected meat that could give rise to disease in
humans; and
 assistance in the detection and eradication of certain diseases of livestock.
Lighting system
As such, meat inspection plays a significant role in both animal and human
nutrition/health protection.
THANK YOU!
Lighting system

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SLAUGHTERHOUSE

 SLAUGHTER – the act of killing animals for their meat

 SLAUGHTER AREA –area in the slaughterhouse that covers restraining to

 MEAT – edible part of the carcass including edible offal

 CARCASS – body of any slaughtered animal after bleeding and dressing

 Dressing- removal of all damaged or contaminated parts and to standardize

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

Slaughter House and Meat Inspection

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

Bounty Fresh Chicken

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

 The Comprehensive Land Use Plan (CLUP) of the Local Government

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

 Distance from urban development and natural water bodies.

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

Type of Animal Area (m2 ) Type of Animal Area (m2 )

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

- There shall be good ventilation system built/installed in the facility to facilitate

- Ventilation systems shall be Lighting

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

Area or Room Light Intensity (foot-candle)

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

Pens Lighting system

Transfer station with either

Roll skinning machine

Chilling temperature: 0°C to 4 °C

Chilling temperature 0°C to 4 °C

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

 Hand washing facilities

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

- All solid waste shall be collected

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

BUREAU OF AGRICULTURE AND FISHERIES STANDARD

- Examples of carcass decontamination interventions include hot water washes and

Procedure Of Ante-mortem Inspection

- Palpation, which is an examination by touch of the meat and organs. It provides

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