PNS-PAES-411-2000-Agricultural-Structures-Slaughterhouse-for-Swine-Small-and-Large-Animals_0_

Foreword

  • Initiation: Formulated by Agricultural Machinery Testing and Evaluation Center (AMTEC).

  • Funding: Sponsored by Bureau of Agricultural Research (BAR) of the Department of Agriculture (DA).

  • Review Process:

    • Reviewed by Technical Committee for Study 3 on Agricultural Structures Standards.

    • Circulated for comments to various stakeholders.

  • Public Hearing: Presented to the Philippine Society of Agricultural Engineers (PSAE) and discussed during a public hearing by the National Agriculture and Fisheries Council (NAFC).

  • Finalization: Comments from hearings were included in final standard formulation.

  • Technical Guidelines: Formulated in line with PNS 01: Part 4:1998, offering general requirements for slaughterhouses for swine and other animals.

  • References Considered:

    • Various acts and guidelines on abattoirs and meat hygiene from different countries.

Scope of PAES 411:2000

  • General Requirements of Slaughterhouses: Applies to slaughterhouses for swine, small, and large animals.

    • Physical Separation: Clean and unclean operations must be physically distinct.

    • Operational Requirements: Detailed structural and functional requirements for the slaughtering process.

    • Procedure: Outline of proper slaughtering procedures.

    • Protection for Personnel: Ensures safety and convenience for workers.

    • Design Criteria: General design criteria for slaughterhouses.

Reference Document

  • Normative Reference: PAES 414:2002 on Waste Management Structures.

Definitions

  • Slaughterhouse: Structure for animal killing for human consumption.

  • Stunning Pen: Area to contain one animal during stunning.

  • Stunning: Process of rendering an animal insensible prior to death.

  • Pithing: Rod insertion to immobilize animal's brain and spinal cord.

  • Sticking: Cutting major blood vessels for bleeding.

  • Bleeding: Blood removal from carcass.

  • Scalding, Dehairing, Gambrelling: Various processing stages of carcass treatment.

  • Evisceration, Dressing, and Splitting: Removal of internal organs and preparing carcass.

  • Meat and Offal: Definitions of edible and non-edible body parts.

Classification of Slaughterhouses

  • Class A: Facilities for local market needs.

    • Typical Layout: Designed for efficiency and cleanliness.

  • Class AA: Facilities for national market needs.

    • Includes additional equipment and operational capabilities.

  • Class AAA: Facilities capable of servicing any market.

    • Advanced structure and wide-ranging operational procedures.

Location Requirements for Slaughterhouses

  • Site Elevation: Should be situated on a higher level than surroundings.

  • Distance from Population: Minimum distance of 200 meters from residences and public places.

  • Water Supply: Continuous access to adequate water supply.

  • Soil and Drainage: Site conditions must support permanent construction and effective drainage.

Space and Structural Requirements

  • Minimum Area Standards: Defined dimensions based on throughput capacities for various animals.

    • E.g. For swine: 8x5 meters for 30 animals/day.

  • Foundation: Must be elevated and compacted to national building code standards.

  • Floor and Wall Specifications: Criteria on material, strength, resistance, and cleanliness.

Roof and Ceilings

  • Materials: Guidelines for appropriate roofing materials and structures, including natural light provisions.

  • Windows and Doors: Specific requirements for height, materials, and sealing to ensure uhygiene and pest control.

Drainage Systems

  • Design and Maintenance: Drainage must comply with plumbing codes; includes special requirements for waste management.

  • Grease Catch Basins: Location and maintenance details stipulated to prevent contamination.

Functional Requirements of a Slaughterhouse

  • Stunning and Bleeding Area: Specific design elements and capacities for animal handling and bleeding processes.

  • Dressing Area and Equipment: Required features for processing animals efficiently and hygienically.

  • Storage Areas: Specifications for cold storage, condemned meat areas, and general storage requirements.

Management Practices

  • Sanitation: Essential measures for maintaining cleanliness and hygiene of equipment and facilities.

  • Noise Control and Pest Control: Specifications aimed at minimizing noise pollution and protecting facilities from pests.

  • Waste Disposal: Emphasis on proper waste management as per PAES 414:2002.

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Inclusion of pictures in documentation is highly beneficial for enhancing understanding and engagement. They provide visual evidence, illustrate processes, and clarify complex ideas. When incorporating images, ensure they are relevant, high-quality, and complement the text. For technical documents, diagrams, charts, and photographs are particularly effective. Always remember to properly caption and reference pictures for clarity and attribution.