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14.Custom Killing Premises and Rural Slaughter Houses

• Scope
• 14.1Outcome
• 14.2General Principles
  • 14.2.1
  • 14.2.2
• 14.3Custom Killing Premises
  • 14.3.1Stockyards
    • 14.3.1.1
    • 14.3.1.2
    • 14.3.1.3
    • 14.3.1.4
    • 14.3.1.5
  • 14.3.2Restraining and stunning
  • 14.3.3Slaughter and dressing
  • 14.3.4Ventilation
  • 14.3.5Lighting
  • 14.3.6Potable water
  • 14.3.7Hot water
  • 14.3.8Drainage and sewerage system
  • 14.3.9Equipment
    • 14.3.9.1
    • 14.3.9.2
    • 14.3.9.3
  • 14.3.10Suspension and transfer of carcasses
  • 14.3.11Refrigeration
  • 14.3.12Amenities
    • 14.3.12.1
    • 14.3.12.2
    • 14.3.12.3
• 14.4Rural Slaughter Houses

14.Custom Killing Premises and Rural Slaughter Houses

Scope

This section applies to the following categories of premises:

CKP, RSH.

14.1Outcome

Custom Killing Premises and Rural Slaughter Houses shall be designed, constructed and located to ensure the hygienic holding, slaughter and dressing of animals and the hygienic processing, packing, storing and transporting of food and inedible materials derived from the premises.

14.2General Principles

14.2.1	CKPs and RSHs shall meet the specific requirements outlined in this section in addition to those other requirements of Manual 2 for CKPs and RSHs.
14.2.2	Byproduct facilities adjoining slaughter and dressing facilities shall be physically separated, designed and constructed on the basis of good sanitary design in accordance with the requirements for byproducts facilities, and be fit for the purpose of use.
	Refer also to IS 2: Section 16.

14.3Custom Killing Premises

14.3.1Stockyards

14.3.1.1	The design and construction of animal holding facilities shall be adequate to contain the species processed and shall facilitate effective cleaning.
14.3.1.2	Sufficient roofed pens shall be provided to accommodate the maximum number of pigs, goats, bobby calves and sheep to be held in the yards at any one time and intended for that day’s and/or shift’s kill.
14.3.1.3	Sheep pens shall be provided with floor grating.
14.3.1.4	The floors of animal holding facilities shall be adequately drained.
14.3.1.5	Animal holding facilities shall be provided with animal drinking facilities supplied with clean water.

14.3.2Restraining and stunning

Restraining and stunning equipment should be designed and constructed to ensure compliance with the Animal Welfare Advisory Committee (AWAC) Code of Recommendations and Minimum Standards for the Welfare of Animals at the Time of Slaughter at Licensed and Approved Premises.

14.3.3Slaughter and dressing

Slaughter and dressing facilities shall be suitable for the intended operations of the premises and shall ensure compliance with the operational requirements of slaughter and dressing procedures.

Refer also to the applicable parts of Meat Industry Hygiene Council, Industry Standard 5: Slaughter and Dressing; and Venison Industry Standards Council, Industry Agreed Standard 5: Slaughter and Dressing.

14.3.4Ventilation

Ventilation systems shall be effective in the removal of excess heat and vapour and shall minimise the entry of contaminating odours, dust, ash, vapour and smoke.

14.3.5Lighting

Sufficient lighting shall be provided to enable accuracy of operations and hygienic processing. Artificial lights shall be either shatter-proof or enclosed in shatter-proof enclosures to prevent contamination in the event of breakage.

14.3.6Potable water

A supply of potable water, with appropriate facilities for its storage, distribution and temperature control, shall be provided in sufficient volume and pressure for the hygienic operation of the premises. Refer also to Manual 3.

14.3.7Hot water

Hot water shall be provided at a minimum temperature of 82 ⁰C at the point of use when utilised for the sterilisation of product processing equipment, floors, walls, gut buggies, etc., that are subject to contamination.

14.3.8Drainage and sewerage system

There shall be a drainage and sewerage system that effectively removes solid and liquid waste and which does not jeopardise the hygienic processing of products.

14.3.9Equipment

14.3.9.1	All equipment used for product processing shall be easily cleaned, be corrosion-resistant, smooth-surfaced and impervious.
14.3.9.2	Suitable means shall be provided for the cleaning and sanitising of the premises and equipment.
14.3.9.3	Monitoring equipment shall accurately reflect the process being controlled and be suitable for the conditions of use. The accuracy of every monitoring device shall be calibrated against a reference standard. Refer also to Manual 8.

14.3.10Suspension and transfer of carcasses

Unprotected carcasses, sides and quarters shall be suspended and transferred by a means that will avoid contact with walls, floors, ceilings, stands or other structures, fittings and equipment.

14.3.11Refrigeration

Adequate refrigeration facilities shall be provided for holding carcasses, sides and quarters, if deemed necessary for the approved process. Refrigerated facilities shall incorporate suitable temperature monitoring devices.

14.3.12Amenities

Amenities shall be located so as not to jeopardise the hygienic slaughter and dressing of animals and the processing, packing, storage and transport of food. Amenities shall be designed, constructed and maintained so as to:

14.3.12.1	provide sufficient space and facilities for employees to consume food, change clothes, store personal belongings, and attend to personal hygiene;
14.3.12.2	facilitate cleanliness and tidiness of the premises;
14.3.12.3	preclude direct opening on to any food area.

14.4Rural Slaughter Houses

The relevant provisions of all appropriate parts in IS 2 are applicable, with theexception of the requirements for ante- and post-mortem inspection.