PHILIPPINE AGRICULTURAL ENGINEERING STANDARD PAES 411:2000

Agricultural Structures - Slaughterhouse for Swine, Small and Large Animals

Foreword

The formulation of this National Standard was initiated by the Agricultural Machinery
Testing and Evaluation Center (AMTEC) under the project entitled “Enhancing the
Implementation of the AFMA Through Improved Agricultural Engineering Standards” which
was funded by the Bureau of Agricultural Research (BAR) of the Department of Agriculture
(DA).

This standard was reviewed by the Technical Committee for Study 3 – Development of
Standards for Agricultural Structures and was circulated to various private and government
agencies/organizations concerned for their comments and reactions. This standard was
presented to the Philippine Society of Agricultural Engineers (PSAE) and subjected to a
public hearing organized by the National Agriculture and Fisheries Council (NAFC). The
comments and reactions received during the presentation and public hearing were taken into
consideration in the finalization of this standard.

This standard has been technically formulated in accordance with PNS 01: Part 4:1998 –
Rules for the Structure and Drafting of Philippine National Standards. This standard provides
the general requirements for the construction of slaughterhouse for swine, small and large
animals.

In the preparation of this standard, the following references were considered:

Abattoirs Act, 1988 (Abattoirs) Regulations. Northern Ireland, 1989.

Abattoirs. Environment Protection Authority, Australia, 1995.

Abattoirs Designs and Design Concepts for ASEAN. ASEAN Food Handling Bureau.
Malaysia, 1981.

Grandin, T. Improving Animal Movement, updated July, 2000.

Meat Hygiene, 9th ed. London, 1992.

Meat Hygiene, Inspection and Preservation. NMIC. January, 1977.

Meat Manual of Procedure. Canadian Food Inspection Agency.

Operational Guidelines for the Welfare of Animals at Abattoirs and Slaughterhouses, 2nd ed.
Canberra, 1995.
 PHILIPPINE AGRICULTURAL ENGINEERING STANDARD PAES 411:2000

Agricultural Structures - Slaughterhouse for Swine, Small and Large Animals

1 Scope

This standard specifies the general requirements of slaughterhouse for swine, and for large
and small animals. This standard shall:

1.1 provide physical separation between clean and unclean operation in slaughterhouse,

1.2 provide the essential general, structural and functional requirements in slaughtering
process,

1.3 provide the proper slaughtering procedure,

1.4 provide protection and convenience for the slaughterhouse personnel, and

1.5 provide the general criteria for slaughterhouse design.

2 Reference

The following normative document contains provisions which through reference in this text
constitute provisions of this National Standard:

PAES 414-1:2002 Agricultural Structures – Waste Management Structures: Part 1 –

Agricultural Liquid Waste

PAES 414-2:2002 Agricultural Structures – Waste Management Structures: Part 2 –

Agricultural Solid Waste - Composting

3 Definitions

For the purpose of this standard, the following definitions shall apply:

3.1
slaughterhouse
any building or place used for killing of animals where the flesh is intended for human
consumption, typical situation and floor plan of a slaughterhouse is illustrated in Annex A

3.2
stunning pen
compartment which is suitable for confining only one animal at a time while it is being
stunned and which is so constructed as to confine, without discomfort, to prevent any
substantial movement of the animal forward, backward or sideway
 PAES 411:2000

3.3
stunning
renders an animal insensible before it is killed

3.4
pithing
insertion of a rod or coiled wire through the hole in the skull of cattle made by the captive
blot to destroy the brain and spinal cord to prevent reflex muscular action and possible injury
to operatives

3.5
sticking
severance of the major blood vessels in the neck or immediately anterior to the heart by
means of a knife and “stuck” shall be construed accordingly.

3.6
bleeding
remove as much blood from the carcass as possible before further handling

3.7
scalding
lowering of animal into steam to prepare skin for dehairing

3.8
dehairing
removal of the hair of the carcass

3.9
gambrelling
suspending the carcass for particular operation

3.10
singeing
cleaning the carcass by burning the hair

3.11
evisceration
process of removing the internal organs in the abdominal and thoracic cavities

3.12
dressing
preparation of carcass after evisceration, ready for storage or sale

3.13
splitting
dividing carcass into parts

3.14
carcass
all parts including viscera of slaughtered cattle, sheep, goats or swine that may be used for
human consumption

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PAES 411:2000

3.15
meat
edible part of the muscle of cattle, sheep, goats or swine

3.16
offal
part of internal organs of a slaughtered animal

3.16.1
green offal
digestive tract of ruminants such as the stomach, or the intestines which still contain fecal
matter

3.16.2
black offal
digestive tract of swine such as the stomach, or the intestines which still contain fecal matter

3.17
detained meat
meat requiring further examination as declared by a veterinary inspector after veterinary
examination

3.18
condemned meat
meat which is unfit for human consumption as declared by a veterinary inspector after
veterinary examination

3.19
gut and tripe
black or green offal

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 PAES 411:2000

4 Classification

4.1 “A” slaughterhouse

slaughterhouse with required facilities and operational procedures to serve local markets in
the community (Figure 1)

UP UP
Furnace Drover's walk SLAUGHTER PROCEDURES
firing area 1 1
AND EQUIPMENT:

3 HOG LINE:
2 50 mm.° G.I. pipe
4
5 guard rail 1 Hog entry chute/Shower area
2 Stunning area
3 Bleeding platform
12 4 Scalding vat
Hides
room 5 Chimney
6 6 Dehairing/Evisceration table
12 11 Typical washing table w/ faucet
12
3 2 4 12 Open canal w/ iron grating

Cattle Offal 11
slaughtering CATTLE LINE:
Hogs cleaning
slaughtering area area
11
area 1 Cattle entry chute/Shower area
Offal 5
2 Stunning/Bleeding/Feet-head cutting
cleaning partial flaying ( on floor )
7
area 7
3 Hoist
8 Office 4 Paunch emptying chute
5 Splitting
9
7 Washing area/Meat hanging area
8 Typical overhead rail
9 Weighing area
10
UP 10 Dispatch area

Dispatch podium

Figure 1 – Typical floor plan and procedures for a class A slaughterhouse

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PAES 411:2000

4.2 “AA” slaughterhouse

slaughterhouse with required facilities and operational procedures to serve local markets
within the country (Figure 2)

SLAUGHTERING PROCEDURES & EQUIPMENT :

A - Hog slaughtering hall F - Records room HOG LINE :
B - Cattle slaughtering hall G - Office
1. Hog entry chute / shower area
C - Offal cleaning room H - Comport room
2. Restraining / Stunning area
D - Hides storage room I - Dispatch podium
3. Bleeding platform
E - Meat hanging area J - Furnace feeding area
4. Scalding tank
5. Dehairing / Evisceration table
UP UP UP 6. Hoist
J 7. Typical overhead rail
8. Washing area w/ flexible H 2O hose w/ storage rack
1 25
CATTLE LINE :
4
4 3 1 Cattle entry chute / Shower area
3 2 5 2 2. Restrainer / Stunning chute
6
3. Stunning platform
UP 4. Hoist
8 5 5
7 5. Bleeding / Feet head-cutting / Partial flaying area
D B A 6. Final flaying platform
9 7. Brisket opening area with brisket saw
J 14 20 6 17
8. Typical overhead ( dressing ) rail
25 C 20
7 9. Evisceration platform
19 19
16 15
13 10 10. Splitting platform with split saw
11. Quartering / Washing area w/ flexible H 2O hose w/ storage rack
18 11 8 18 C 12. Quartering / Washing area w/ flexible H 2O hose w/ storage rack
17 12
13. Tripe cone washer
14. Hoof scalding vat
21
H 15. Paunch emptying chute
F 16. Manure collecting area ( by barrow or receptacle )
17. Retain rail
E 18. Typical washing tables w/ individual faucet
22
G 19. Viscera inspection table
20. Paunch truck
23
21. Track scale
22. Meat hanging rail
24 I 23. Trolley storage truck
24. Dispatch rail
UP 25. Rice hull hopper

Figure 2 – Typical floor plan and procedures for a class AA slaughterhouse

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 PAES 411:2000

4.3 “AAA” slaughterhouse

slaughterhouse with required facilities and operational procedures to serve any market
(Figure 3)

Chute
(ramp up)

1 1
SLAUGHTERING PROCEDURES AND EQUIPMENT :
2 3 3 2 6 HOG LINE : CATTLE LINE :
4
9 5
4 8 7 Boiler UP 1 Shower area 1 Shower area
9 room
UP
UP
2 Restrainer 2 Restrainer
9 11 10 9 3 Stunning platform 3 Stunning platform
4 Electric stunner 4 Electric hoist
Cattle 10
Hogs
5 Electric hoist 5 Blood trough
Slaughtering 13
area 11 12
Slaughtering 6 Bleeding rail 6 Bleeding rail
area 7 Blood trough 7 Head / Feet cutting area
13
UP
Hides 12 8 Bleeding platform 8 Transfer rail
15
room
14
9 Scalding tank 9 Three step transfer /
14
10 Dehairing machine Dehiding platform
16 16 11 Gambrelling table 10 Brisket opening platform
Offal w/ brisketsaw & sterilizer
19
15 17 room 12 Singeing / Shaving
20 platform 11 Typical dressing rail
18 18
13 Typical dressing rail 12 Evisceration platform
24 w/ sterilizer
23 22
21 17 19 14 Evisceration platform
Offal 25 25 with sterilizer 13 Viscera inspection table
room
Records Store 18 Retain rail 14 Paunch truck
room room 19 Washing area 15 Splitting platform
24
22 Paunch emptying chute w/ split saw & sterilizer
Corridor CR 23 Manure collecting area 16 Retain rail
Inspectors
room 24 Typical cleaning table 17 Quartering / Washing area
CR 25 Pressurized water hose 18 Hoof scalder
with rack 19 Chute for hoof, horn, etc.
Meat hanging room 26 Track scale w/ receptacle
27 Dispatch rail 20 Skull splitting table
Sales 21 Tripe cone washer
28 Trolley storage truck
office
26 26

27 Dispatch
UP
podium
UP

Figure 3 – Typical floor plan and procedures for a class AAA slaughterhouse

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PAES 411:2000

5 Location

5.1 The site shall be on a higher level than its surroundings.

5.2 The slope, terrain, foundation and soil conditions on the site shall be suitable for the
construction of substantial, and permanent buildings.

5.3 The site shall be located far from any building used for human habitation, and from
any factory, public road or public place (at least 200 meters) and should be free from dust,
odor, smoke, and other contaminants.

5.4 The site shall not be located adjacent to the public market areas.

5.5 If possible, it shall be located near livestock production areas.

5.6 If located near a river, stream, or lake, the slaughterhouse shall be at least 10 meters
away from the bank.

5.7 The site shall have a continuous water supply to meet the required amount of water.

5.8 The site shall be dry and well drained.

5.9 The site shall be suitable for the adequate disposal of solid and liquid waste.

5.10 Adequate sources of energy shall be available at the site. Electric wiring and
installations shall be enclosed in suitable trunking or casing that conform with the national
electric code.

5.11 Transport to and from the slaughterhouse shall be accessible.

5.12 The site shall be fenced.

5.13 The area immediately surrounding the slaughterhouse shall be concreted or covered
with asphalt or a similar material. The access road shall be similarly treated.

5.14 There shall be sufficient space for possible future expansion.

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 PAES 411:2000

6 Space requirements

The minimum area for slaughterhouse of the following types shall be as follows:

Table 1 – Recommended dimension for slaughterhouse based on throughput

Throughput
Animals Dimension (in meters)
(animals/day)
Large animals 2 8.6 x 5.8
or (small animals) (10)
30 12.5 x 6.4
(150)
60 23.3 x 15
(150-350)
200 53 x 21.5
Swine 30 8x5
120 12 x 5
400 19.4 x 8.4

7 Structural requirements

7.1 Foundation

7.1.1 The site shall be elevated to at least 600 mm above the adjacent ground (Figure 4).
The fill material shall be compacted thoroughly by rolling or pounding.

7.1.2 Structural footing design shall conform with the existing national building code.
Drop from floor
to surround

1:20 min
1:3 max
min
600
150

Compact fill thoroughly

by rolling or pounding

Figure 4 – Foundation of a slaughterhouse

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PAES 411:2000

7.2 Floors

7.2.1 Base slab shall be made of concrete (150 mm thick) reinforced with 10 mm rods
both ways with spacing of 200 mm or it shall be reinforced with equivalent welded mesh.

7.2.2 It should be made of strong concrete topping (40 mm minimum thickness), or

granolithic concrete, or unglazed tiles (ceramic, quarry, cast iron or polymers).

7.2.3 It shall be structurally sound and resistant to cracking, chipping and flaking,
impact resistant, easy to clean, and impervious to moisture.

7.2.4 The minimum floor slope shall be one degree. Floor shall slope uniformly to drain
inlets with no low spots.

7.3 Walls

7.3.1 Internal wall surfaces shall be durable, easy to clean, rust resistant, and impact
resistant or protected from impact by guards (Figure 5).

7.3.2 It should be made of either concrete, granolithic concrete, or tiles (ceramic,

quarry, steel-surfaced, cast iron or polymers). Joints between tiles shall be filled with solid
mortar backing and cement.

7.3.3 Both exterior and internal wall shall be smoothly finished and impervious to
liquids (up to 1.8 m), not readily subjected to chipping or flaking, and sealed at joints.

7.3.4 All wall tops and ledges shall slope at 45o.

45°

Hygienically
surfaced walls
Exterior -
smooth hard
impermeable
Cove tiled
corners segmently

Figure 5 – Finishing of a slaughterhouse wall

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 PAES 411:2000

7.3.5 It shall be coved to the floor-wall and at wall-to-wall junctions with a minimum
radius of 50 mm.

7.3.6 Internal walls where carcasses are processed shall not be painted.

7.4 Roof

7.4.1 The roof structure should be made of timber, dressed and oiled but not painted or
galvanized steel (Figure 6).

7.4.2 Roofing materials should be made of aluminum, galvanized steel and other forms
of steel sheeting with corrosion resistant coatings.

7.4.3 There shall be provisions for skylights and plastic roofing sheets at strategic
locations for natural light.

7.4.4 Roof vents, when provided, shall be properly screened.

1300

1000 approx.

500
approx.
200

Figure 6 – Types of roof for slaughterhouse

7.5 Ceilings

7.5.1 Ceilings shall be at least 3 m from the floor.

7.5.2 Ceiling should be made up of aluminum roof sheet or color-bonded galvanized

steel sheet.

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PAES 411:2000

7.5.3 If ceiling is made up of interlocking, rust resisting metal sheet, such as heavy
gauge, heavy duty, galvanized steel, anodized aluminum or stainless steel, it shall be fastened
to a metal structure by acceptable means.

7.5.4 If an open joist ceiling is employed, the joist shall be treated to prevent rusting and
corrosion, and with a minimum center spacing of 900 mm.

7.6 Windows

7.6.1 If windows are necessary, it shall be screened and shall be at least 1.0 m above the
floor.

7.6.2 Window sills shall be sloped at 45o.

7.7 Doors and Jambs

7.7.1 Doorways shall be at least 1.5 m wide.

7.7.2 Doors shall be constructed of rust-resistant material. If made of wood, it shall be

covered with rust-resistant material and have light soldered or welded seams.

7.7.3 Doors should be either fitted with screens or self closing and snug fitting double
action doors. Double-acting doors shall posses a glass (reinforced) panel at eye level.

7.7.4 The doorjambs shall be made up of rust-resisting metal.

7.7.5 The juncture between the wall and the doorjambs shall be effectively sealed with a
flexible sealing compound.

7.8 Columns

Columns or other structural members located in areas where product contact may occur shall
be constructed from, or sheathed in, durable, non-porous, easily washable material.

7.9 Drainage

7.9.1 Drainage and plumbing system for the slaughterhouse shall be in accordance with
the National Plumbing Code. It shall collect all liquid wastes incidental to the operation and
properly connected to an approved sewage treatment and disposal system or to the municipal
sewerage system.

7.9.2 Inlet

7.9.2.1 One drain inlet shall be provided for each 40 m2 of floor space. If the area has
high water discharged, the number of drain inlets and their size shall be increased.

7.9.2.2 Drain inlets shall be at least 300 x 300 mm. It shall be provided with drain covers
with apertures having a minimum size of 400 mm2.

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 PAES 411:2000

7.9.3 Drainage line

7.9.3.1 The lines shall be watertight and have adequate traps and vents and shall be made
of cast or galvanized iron pipe.

7.9.3.2 Drainage pipes (cast iron or concrete) for ruminal contents shall be at least 20 cm
in diameter. In the case of stomach contents in swine, the pipe diameter shall be at least 15
cm in diameter.

7.9.3.3 The drainage shall be valley type drains, if it is an integral part of the floor. Drains
shall also be made up of gutter and channel drains if constructed of precast metal, vitreous
tile or the like, and covered with removable sectional grated covers. The sections of the
covers shall not be longer than 1.2 m.

7.9.3.4 Drainage pipe shall be discharged into a sump from which the materials shall be
transferred to an elevated tank for dewatering. The capacity of the dewatering tank shall be
based on the maximum number of animals to be slaughtered daily at 0.014 m3 per head.

7.9.3.5 Drains shall be provided with a deep seal trap (P, U, S-shape) and rodent screens
(127 mm).

7.9.3.6 Screw plugs shall be provided where water seal may evaporate in the traps.

7.9.3.7 All drainage outlets shall be trapped and fitted with suitable metal grids.

7.9.4 Grease catch basin

7.9.4.1 The grease catch basin shall not be constructed near the area where meat and
edible offals are handled.

7.9.4.2 The catch basin shall be open and shall be accessible to daily cleaning. The grease
skimmed from the basin shall be placed in watertight containers and shall promptly removed
from the plant.

7.9.4.3 All catch basins, grease traps, interceptors and other means of separating organic
matter from the slaughterhouse shall be located in the inedible section of the establishment or
outside the building. Refer to PAES 414:2001 Agricultural Structures - Waste Management
for waste management structures.

7.9.4.4 The area surrounding an outside basin shall have an impervious surface and shall
be sloped towards the catch basin.

7.9.4.5 Grease and sedimentation traps, if use, shall be fitted with baffles and screens.

7.9.5 Where appropriate, a properly constructed, easily cleanable screening chamber or

sump of adequate capacity and located in the open shall be provided in the drainage system.

7.9.6 Air-intake and venting pipes to the drainage system shall not be located inside the
slaughterhouse building.

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PAES 411:2000

7.9.7 The paunch and stomach contents line shall not be connected to the regular
drainage line of the slaughterhouse.

7.9.8 Floor drainage from unclean area or rooms shall not drain into clean areas or
room. There shall be provisions for separate drained rooms or areas where handtrucks, box
trays and other equipment are washed and cleaned.

7.9.9 Separate drainage from the slaughterhouse drainage lines shall be provided for the
comfort rooms and urinals.

7.9.10 Drainage facilities shall be maintained in good condition and state of repair.

7.9.11 All drainage lines shall be connected to evaporation pan.

8 Functional requirements

8.1 Pre-slaughter pen

8.1.1 For swine and small animals, a pre-slaughter pen contiguous to the stunning area
shall be provided.

8.1.2 Pens shall be made of concrete, masonry or metal construction.

8.2 Stunning area

8.2.1 Stunning boxes or v-shaped restrainer-conveyors should be provided.

8.2.2 There shall be provision of a suitably placed bright light or other means of
attracting the animal’s attention.

8.2.3 The area in front of the stunning pen shall be at least 3 m in width to the opposing
wall or bleeding trough and be fitted with upright bars (50 mm in diameter) spaced at 400
mm in intervals to a height of at least 1.2 m.

8.2.4 A dry landing area shall be provided in front of the stunning box with a raised
sturdy frame of expanded metal.

8.2.5 For large animals, provisions shall be made for the convenient holding of
instruments of stunning (captive bolt pistols, ammunition, and electrolethaler tongs), and
shackles for hoisting the animals.

8.2.6 Illumination of 220 lux shall be provided.

8.3 Sticking and Bleeding area

8.3.1 Bleeding area shall be curbed and steeply graded to the blood and wash-up open
drains that directly leads to an underground blood tank. Detailed specification and
construction of a typical blood drain and blood is shown Figure 7 and 8. Blood tank shall be
provided with air duct. If the blood is to be collected, rust-resistant buckets should be used.

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 PAES 411:2000

8.3.2 The minimum diameter of the blood drain shall be 150 mm and shall be sloped
not less than 170 mm per meter to the discharge point.

8.3.3 The bleeding trough for large animals shall be at least 1.5 m wide and 1.1 – 1.2 m
for small animals and swine. It be enclosed on both sides and shall have a smooth impervious
surface such as stainless steel.

Stunning and bleeding area

Blood

20
tank Blood drain

11
23
A

11
Blood drain
20

Stunning and bleeding area

PLAN

20 23 20
11 11

Stunning and bleeding area

Blood
od
tank Blo
20

SECTION "A-A" SECTION "B-B"

Figure 7 – Cross section of a typical blood drain

8.3.4 For small stock bleeding area, galvanized steel or aluminum grating shall be
provided.

8.3.5 For large animals, the overhead bleeding rail shall conform with Table 2.

15
PAES 411:2000

504

Air duct

-4 ± 00

od
Blo
Concrete
Brickwork
23 189 23
-128

Hole

-560

Pebble
-640

80 23 189 23 80 80 23 189 23 80

Figure 8 – Cross section of a typical blood tank.

Table 2 – Minimum distance from the carcass suspension

contact point to the floor

Animals Distance (m)

Cattle 3.7
Calves 2.7
Sheep & Goat 2.4
Swine 2.6

8.4 Boiler room

A room shall be provided for supplying hot water with temperature of 80oC. It should be
equipped with heating facilities.

8.5 Dressing area

8.5.1 Inspection stations in the dressing area should be provided with an illumination of
540 lux.

8.5.2 A rail stop button with a suitable sound system (e.g. bell or buzzer) shall be
provided to the inspector at the viscera inspection station.

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 PAES 411:2000

8.5.3 Stationary or elevating type platforms shall be located away from the dressing rail.
It shall be provided with rust-resistant protective.

8.5.4 Equipment sanitizing units, handwashing facilities, drinking fountains, hot and
cold water outlets shall be provided.

8.5.5 In the dressing of calves, sufficient space and facilities shall be provided for the
soaking, scrubbing and cleaning of calf carcasses.

8.5.6 Sufficient space shall be provided for the dehorning, removal and thorough
washing of heads.

8.5.7 The swine scalding tank and dehairing equipment shall be separated from the rest
of the dressing area. The scalding tank shall be equipped with overflow facilities.

8.5.8 For a slaughterhouse with a slaughtering cattle rate of 25 or more per hour or 150
swine or more per hour, shall be provided with a moving top evisceration table which shall:

8.5.8.1 be provided with cold water sprays to remove blood and extraneous material,

8.5.8.2 have a properly vented sanitizing compartment located at the ascending end of the
conveyor. The sanitizing compartment shall be equipped with dial-type thermometer which is
visible to the inspection staff. Water in the sanitizing compartment shall be maintained at a
minimum temperature of 82o C,

8.5.8.3 be synchronized with the eviscerating rail, but it shall be possible to stop and start
the moving top table and the eviscerating rail separately,

8.5.8.4 provide access to the facilities for the cleaning and disinfection of eviscerator’s
hands, arms, boots, aprons and equipment.

8.5.8.5 footstands for eviscerators shall not be installed over the moving surface, and

8.5.8.6 be installed together with facilities that provide for the systematic removal of all
organs and parts which passed for human consumption or for use as animal food. Only
condemned material and other inedible material shall be discharged at the terminal end of the
flights of the moving top evisceration table.

8.5.9 Facilities such as racks, or trays, or equivalent means shall be provided to

accommodate and maintain the identity of the organs and parts detained for veterinary
diagnosis.

8.5.10 There shall be provision for rails and rail support system. The rails and rail
supporting structures shall be easy to clean and shall be constructed from rust-resistant
materials.

8.5.10.1 The supporting suspension structures shall be free from loose material.

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PAES 411:2000

8.5.10.2 Surfaces of supporting beams for rails shall be from crevices. If there are
interchannel spaces, it shall be closed of rust resistant, smooth metal sheeting or by filling the
space with an accepted material.

8.5.10.3 The rail height shall conform to Table 3.

Table 3 - Minimum distance from the carcass suspension contact

point to the floor

Animals Distance (m)

Cattle 3.1
Calves 2.4
Sheep & goats 2.0
Swine 3.1

NOTE When a stand or platform is placed under hanging carcasses, the top of the stand
or platform is deemed to be the floor for the above minimum distances.

8.5.11 A check trim station shall be provided at a point prior to the final carcass washing
station. This station shall be equipped with an adequate platform and pressure spray washing
equipment shall be used.

8.5.12 Trucks or hooded chutes shall be provided for the prompt removal of hides and
pelt.

8.6 Gut Room/Tripery

8.6.1 For green offal, a separate area shall be provided for the emptying and cleansing
of stomach and intestines and for the preparation of casings tripe or edible fat.

8.6.2 Illumination of 220 lux shall be provided.

8.7 Cutting and boning area

8.7.1 It shall be equipped with refrigeration units capable of maintaining a temperature

o
of 10 C or less.

8.7.2 An adequate number of knife sanitizers shall be provided at strategic locations.

8.7.3 The area shall be provided with illumination of 220 lux.

8.7.4 A re-inspection station shall be provided with handwash facility, a sanitizer unit
and a 540 lux illumination.

8.8 Storage

For all storage rooms, an illumination of 110 lux shall be provided.

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 PAES 411:2000

8.8.1 Hide rooms

A separate room and facilities shall be provided for the storage of hide and skin.

8.8.2 Detained meat room

8.8.2.1 Detained meat room shall be located adjacent to the main slaughter hall inspection
points.

8.8.2.2 From this detained meat room, the overhead rail shall be provided that reconnect
to the main slaughter line toward chill rooms or condemned meat room.

8.8.2.3 If necessary, chilling accommodation shall be provided.

8.8.2.4 Enclosure and lock shall be provided.

8.8.3 Condemned meat room

8.8.3.1 Adequate space, refrigeration and drainage with durable and lockable containers
shall be provided for condemned room.

8.8.3.2 This room shall be provided with only one door located outside of the building
and shall be provided with lock.

8.8.3.3 At least two pits for rejected meat shall be provided. Detail of construction is
shown for Figure 9.
45
35
M8@20

-33 -40 -35

-50 -45 -50

70 Concrete
Brickwork

-555

Pebble
-635

80 23 212 23 80

Figure 9 – Cross section of a pit for rejected meat

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PAES 411:2000

8.8.4 Cold storage

8.8.4.1 Refrigeration capacity shall be provided to maintain a temperature of 2oC or

lower. In holding coolers, a temperature of 4o C or less shall be maintained.

8.8.4.2 An area in the cooler shall be provided for the chilling and storage of detained
carcasses and parts. This area shall be segregated from the remainder of the cooler and shall
be equipped with seal and lock.

8.8.4.3 Offal shall be stored with an internal temperature of 1o C or less.

8.8.4.4 All blast freezers shall be capable of maintaining temperature of –25o C or lower.

8.8.4.5 Holding freezers shall be capable of maintaining temperatures of –18o C or lower.

8.8.4.6 Provision for measuring relative humidity and temperature shall be provided.

8.8.4.7 Chill doors shall be sliding or single or double-hinged. Internal finishing shall be
durable, impervious and with good insulation and floor drainage.

8.8.4.8 Areas of walls where contact with carcasses occurs on loading shall be protected
with stainless steel or galvanized/aluminum sheeting.

8.8.4.9 The rail spacing in coolers/freezers shall be 900 mm for beef, 700 mm for pork
and 500 mm for lambs, chevon and venison. The minimum space between carcasses on rails
shall be 300 – 400 mm. The rail height spacing should conform with Table 4.

Table 4 – Minimum distance from the carcass suspension

contact point to the floor

Animals Distance (m)

Cattle 3.1
Calves 2.4
Sheep & goats 2.0
Swine 2.4*
*When heads are not removed from dressed carcasses 2.7 m distance is required

8.8.4.10 All freezer rooms shall be equipped with thermographs and facilities for securing
with locks.

8.8.5 Dry storage room

8.8.5.1 All items shall be stored above the floor on solid or slated shelves, movable
dollies or pallets, or in cabinets.

8.8.5.2 Shelves shall be constructed approximately 250 mm from the wall and the bottom
shall be 600 mm above the floor.

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 PAES 411:2000

8.9 Manure area

8.9.1 A room for collection of manure shall be provided for the secure and sanitary
collection of manure (Figure 10).

8.9.2 Floors and walls shall be impervious, easily washable, disinfectable and properly
drained. The floor shall be at lower level than other floors in the slaughterhouse.

15
40

15
40 15

A
305

Manure SLOPE
15

Drain pump
± 00
-20

Manure -71

100 500

Figure 10 – Cross section of the pathway for manure room

8.9.3 An exit door shall be provided outside the building with a width of 2.5 m.

8.10 Dispatch area

The dispatch area shall be adequate in space and shall allow for the orderly and efficient
loading of meat into transport vehicles.

8.11 Personnel area

Access from the meat handling area to the personnel area shall be through a hallway or
vestibule. Illumination of 110 lux shall be provided.

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PAES 411:2000

8.11.1 Washrooms

8.11.1.1 The construction shall be smooth, hard impervious materials such as glazed tile or
smooth, trowelled cement plaster, with properly drained floors.

8.11.1.2 Doors shall be self-closing.

8.11.1.3 Hand lavatories shall be sufficient numbers to meet the needs of the maximum
number of employees. Notices shall be posted in prominent places instructing employees to
wash their hands immediately after using toilet facilities.

8.11.1.4 Provision for shower facilities shall be provided.

8.11.2 Dressing room

8.11.2.1 Dressing rooms shall be separated from but communicate directly with
washrooms.

8.11.2.2 Individual lockers shall be provided for employees. It shall have a 45 degrees
slope and have a floor clearance of not less than 350 mm.

8.11.2.3 Elevated, concrete and 150 mm high lockers, with lockers properly anchored and
sealed at the base-locker junction can also be used.

8.11.2.4 All lockers shall be made of metal and properly ventilated.

8.11.2.5 Clothes racks with overhead hat racks and suspended boot racks, with 350 – 400
mm floor clearance, and shall be constructed from rust resisting metal.

8.11.3 Mess room

There shall be provision for a separate area for eating.

8.11.4 Inspector’s office

8.11.4.1 The minimum office space requirement shall be 11 m2 for one inspector and 1.4
m2 for each additional inspector.

8.11.4.2 There shall be provision for lockable cabinet, adjoining toilet, washbasin and
dressing room facilities.

9 Management practices

9.1 Sanitation

9.1.1 Sterilizers shall be provided for the disinfection of knives, steels, cleavers, saws and
other similar implements. The slaughterhouse shall have provision for the cleaning and
disinfection of trucks, trolleys, trays, gambrels, hooks, inspection tables, and similar
equipment and implements at the end of each working day.

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 PAES 411:2000

9.1.1 Sterilizers shall be made up of corrosion-resistant materials, easily cleaned, and of

sufficient size and number capable of handling all implements and equipment used.

9.1.2 Sterilizers shall be connected to a hot water in adequate amount at temperature of not
less than 80oC.

9.1.3 Remote-control (foot, knee activated or timed) hand-washing facilities shall be

provided and shall be capable of supplying warm water and directly drained. It shall be
located so that personnel can readily wash their hands.

9.1.4 Liquid or other dispensable type of soap, paper towels in suitable dispensers, and
receptacles for used towels shall be provided.

9.1.5 Hand-dips utilizing an approved sanitizing agent with rinsing facilities shall

9.2 Noise control

9.2.1 Noise barriers such as screens around noisy equipment and operations shall be
provided.

9.2.2 All ventilation and extractor fans shall be fitted with silencers and all ducts shall be
lined with sound-absorbent materials.

9.2.3 Diesel forklift engines, other noisy vehicles and air-powered tools shall be fitted with
exhaust mufflers.

9.2.4 If slaughterhouse is located near the dwelling or noise sensitive place, perimeter noise
barrier walls of 2 – 4 m high and off site noise barrier wall of 3 m high should be provided.

Table 5 – Maximum allowable noise limits (based on background sound levels) for
existing sources or places, in dB(A)*

Time Period Dwelling or noise sensitive Commercial place

place
Daytime 55 70
Night time 45 70
*Measurement shall be taken at noise receptors located outside the slaughterhouse boundary.

9.3 Pest control

9.3.1 Expanded metal or wire with a mesh not exceeding 127 mm shall be embedded in the
walls and floor at their junctions.

9.3.2 All windows and other exterior openings that could admit insects, birds, bats, etc.,
shall be equipped with screens. “Fly chaser” fans or other acceptable equivalent devices, shall
be provided over outside doorways where screening is not practicable.

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PAES 411:2000

9.4 Waste disposal

For waste disposal requirement, refer to PAES 414:2002 and PAES 414-2:2002.

24
 PAES 411:2000

ANNEX A
(Informative)

Typical Slaughterhouse Layout

17.0 4.0 17.0

6.0 5.0 6.0

Overflow

LEGEND :
A - Slaughterhouse
B - Live animals in
C - Pens
47.5

H G D - Water tower
E - Grease trap & trap for solids
F - Distribution box
G - Evaporation pan
H - Evaporation pan extension
I - Fuel tank
J - Septic tank
K - Manhole with sewage pump
M - Blood tank
N - Detention pen
O - Pit for rejected meat

F
3.80
20.0

E
2.6

K
D
L
7.0

N A
20.7

C
17.0

Live
animals in
B
N M

38.0 10.0 25.40

O O

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PAES 411:2000

ANNEX B
(Informative)

Typical Floor Plan of a Slaughterhouse

B.1 Sample floor plan for 2 large animals/day or 10 small animals/day

C

Y S
A C 1
S
8
U U 2
J
W B
T 9
N
D
Z
U
S E
3

600
S 10
P
S

6 T
F 4
6600
3000

W K H
M J
U U
A S 5 A
S V R S
Front Elevation
S
T V J
1800

7 Q S

1500
2000 3600
5800

C B

Floor Plan

EQUIPMENT & DESCRIPTION OPERATING PROCEDURE

Cattle/Buffaloes
A Bleeding area and blood drain 1 Bring cattle in – secure and cast, or
B Casting post restrain in box and stun
C Restraining and stunning box 2 Stick and bleed, shackle hind legs to hoist
D Securing pin for dressing bed and drag onto dressing bed
E Dressing bed of gal. or stainless steel pipe 3 Remove head and feet and hang on rail.
F Carcass spreader and hoist Skin, trim and dress head and feet. Remove
G Hoist support beam skin from legs, belly and flanks.
H Hoist winch 4 Hook hind legs to spreader and half hoist.
J Rails – for hanging and moving carcass Remove skin from back and take outside.
K Carcass washing area Open and remove viscera to washing room.
M Gut washing and offal preparation room Split carcass into sides and hoist.
N Hide, inedible and condemn removal area Hang forequarters on rail and cut from hind.
P Inedible outlet and self-closing door 5 Wash and trim carcass, head and feet.
Q Dispatch room 6 Wash and trim offal, empty paunch & wash.
R Head and leg wash support hook 7 Hold and dispatch edible products
S Hygienically surfaced walls Sheep, Goats and Calves
T Handwash basin 8 Bring in, cast, stick and bleed.
U Hose cocks 9 Lift onto small bed, remove legs, head and
V Floor drains open belly.
W Open concrete drain 10 Hang on rail. Remove skin from back
Y Blood receiving bucket eviscorate.
Z Water heating tank 5,6,7 As for cattle.

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 PAES 411:2000

B.2 Sectional view

G
F

150 minimum
T
M B H
Z K
P W V E

Section AA

F
J
3500

2100

B
1800

A E K Q
D New Ground Line
Min. 600

Natural Ground
Line

Section BB

x x
U U
V
W W
Y

Section CC

27
PAES 411:2000

ANNEX C
(Informative)

List of Facilities and Requirements for Slaughterhouse

Slaughterhouse Facilities Equipment Requirements

A a. Lighting and Water a. Scalding Vat a. Water Supply
b. Holding Pens, corral b. Dehairing Tables b. Meat Delivery Vans
c. Stunning Area c. Inspection Tables c. Waste Water Treatment
d. Pithing Area d. Fixed Carcass Hanger/Hoist d. Incinerator
e. Head Handling Facilities e. Weighing Scale e. Perimeter Fence
f. Loading and Unloading Area f. Splitting Axe f. Meat Inspector
g. Comfort Rooms g. Hose g. DENR Approval (E.C.C.)
h. Condemned Box
AA facilitiess in “A” and Equipment in “A” and Same requirement in “A”
a. Chute a. Stunner
b. Bleeding area b. Electrical Hoist
c. Condemned Room c. Overhead Rails with Rollers, Gambrels
d. Canteen d. Blood Trough
e. Head Handling Facilities e. Sterilizers
f. Inspection Staff Office h. Paunch Truck
i. Viscera Truck
AAA facilitiess in “AA” and Equipment in “AA” and Requirement in “AA” and
a. Tripery and Guttery Section a. Restrainer a. Veterinarian
b. Meat Hanging, Cutting/Deboning and b. Stunning Platform b. Office for NMIC personnel
Packing Rooms c. Bleeding Platform c. Pest Control Program
c. Chiller d. Dehairing Machine/dehiding system
d. Cold Storage e. Gambrelling Platform
e. Condemned Receptacles f. Singeing
f. Retain Rails, Hide and Skin Room g. Shaving/Evisceration
g. Boiler h. Viscera Inspection Table
h. Laboratory i. Splitting Platform

PAES 411:2000
j. Meat Rail
k Pressurized Water Hose with Rack
l. Brisket Opening Platform
m. Brisket Saw
43

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