AnSci 3 - Slaughter of Animals and Animal Products Processing Learning Guide

Name: Stephen James H Abobo Date submitted:

Section: Anscie 3 QRST1 Rating:

Activity 5
Processing Plant

Introduction:

The nature of the physical environment in which the slaughter and processing of meat animals took place and its
contribution to the risk of contamination of meat must take into crucial consideration. Recommendation covers all stages of the
process, from intake of live animals, through slaughter, to meat cutting and packaging. Most establishments for
slaughtering/processing meat animals will be permanent, and careful planning is necessary to ensure that the design and fabric
of the buildings, facilities and equipment are conducive to minimizing contamination risk. This planning includes the choice
of location (in an area free from airborne contaminants, prevalence of pests and likelihood of flooding), the layout and materials
used and the equipment installed. It also concerns the provision of suitable services, e.g. water supply, service roads and the physical
means of transporting meat hygienically.
An abattoir is a food factory and the essential elements in general food hygiene apply. This relates to product flow,
materials used in construction, facilities for separation and storage of edible and inedible products and cleaning. The slaughter animal is
a reservoir of micro-organisms present on the coat and in the gut, whereas meat from a healthy animal is generally considered to be
intrinsically sterile. This gives rise to the concept of dirty and clean areas of the plant and the objective is to separate them as best
possible. However, there will always be a grey area where edible meat is exposed in the presence of dirty components, and here
minimal risk is achieved through best practice; these risks cannot be designed out.
Slaughterhouse are a key element in the meat production and distribution chain, but it is essential to provide
adequately trained staff to improve slaughter hygiene and meat quality, reduce raw material losses, increase utilization of by-products,
and thereby increase profitability and financial returns to livestock producers.

Objectives:
At the end of the activity, the students will be able to:

o Explain the principles in designing and establishing slaughterhouse;

o Identify the key elements of its physical features; and
o Recognize the importance of processing plant standard.

Procedures:

Visit a nearby abattoir or slaughterhouse or dressing plants. Take note of the dimension, layout of every section, flow
from lairage down to dispatch area of the carcass, equipment and facilities used and other observations.
Make a rough layout of the visited abattoir or slaughterhouse. Make suggestion for the improvement and modification
considering the hygiene principle and efficiency in the workplace.
Visit a library or any website to acquire additional information on the processing plants;
Submit news or article or research abstract from journal (photocopy or printout) including their sources or references that
exhibits the animal product processing plants. Give at least ten sentences (hand written) each for highlights and critic at
the back page of the news or article or research abstract;
Fifteen minute presentation on the actual observation or assessment of the visited processing plants as well as on the
submitted articles or journals.
Write your report/answer in printed version on along-size bond paper.

CSU-CAA, Department of Animal Science, Ampayon, Butuan City 2023

AnSci 3 - Slaughter of Animals and Animal Products Processing Learning Guide

Questions:

1. Discuss the general principles in designing and construction of lairage, slaughterhouse/slaughter areas, and areas where bodies
of animals are dresses and meat may otherwise be present?

Designing and constructing facilities for lairage, slaughterhouses, and areas where animal bodies are dressed require adherence to
several principles Hygiene and Sanitation design for Cleanliness ensure that the layout of the facility allows for easy cleaning and
disinfection proper Drainage install effective drainage systems to prevent the buildup of water, blood, and other fluids, which can
harbor bacteria and attract pests.Animal Welfare design lairage areas to provide comfort and minimal stress for animals awaiting
slaughter. Safety install equipment and facilities with safety in mind, including non-slip surfaces, proper lighting, and emergency
exits. By prioritizing hygiene and sanitation in the design and construction of these facilities, it ensures the production of safe and
high-quality meat products while reducing the risk of foodborne illnesses and contamination.

2. Make a narrative report of the visited processing (i.e., slaughter) plants and take note if its met with the standard?
During the visit of slaughtered house in langihan the owner told that the focus was on observing the layout, cleanliness, equipment, and
practices inside. My observation in facility layout all were designed to separate clean and dirty areas. Clear signage was present to
indicate different sections of slaughtered house. In hygiene and Sanitation the workers or staff especially in the portion of cleaning
carcass you must wear apron, boots even the underwear. Slaughter and processing equipment appeared to be well-maintained and in
good working condition. Overall, the facilities demonstrated a commitment to producing safe and high-quality meat products while
prioritizing animal welfare and worker safety.

3. Discuss the abattoir/slaughterhouse/dressing plants and facilities situation and development in the Philippines
including the hygiene problems.
Abattoirs, slaughterhouses, and dressing plants in the Philippines have seen some development in recent years, but there are still
significant challenges, particularly regarding hygiene.
Development:
 Some modernization efforts have been made in larger cities, with more efficient equipment and better facilities.
 There has been an increase in the number of private abattoirs and slaughterhouses, aiming to meet the demand for meat products.
 Government initiatives have been launched to improve infrastructure and technology in these facilities.
 Hygiene: One of the major issues is hygiene. Many facilities lack proper sanitation measures, leading to contamination of meat
products and the spread of diseases.
 Investment in Infrastructure: Upgrading facilities and equipment to meet modern standards.
 Public Awareness: Educating consumers about the importance of hygiene and safe meat consumption practices.

CSU-CAA, Department of Animal Science, Ampayon, Butuan City 2023

AnSci 3 - Slaughter of Animals and Animal Products Processing Learning Guide

Lairage and Slaughter Layout Based on Standard

CSU-CAA, Department of Animal Science, Ampayon, Butuan City 2023