agricultural structures slaughterhouse ruminants

Agricultural Structures – Slaughterhouse –

Ruminants

PNS/BAFS PABES 306:2020 ICS 65.040.20

PHILIPPINE NATIONAL

STANDARD

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Trunkline: (632) 928-8741 to 64 loc. 3301-3319 E-mail: [email protected]

Website: www.bafs.da.gov.ph

Contents

Foreword ........................................................................................................................ iii

1 Scope ....................................................................................................................... 1

2 Normative references ............................................................................................... 1

3 Terms and definitions ............................................................................................... 1

4 Classification ............................................................................................................. 3

5 Site Requirements ..................................................................................................... 5

6 Size Requirements .................................................................................................... 6

7 Slaughterhouse Construction Requirements ............................................................. 6

8 Slaughterhouse Facilities ........................................................................................ 10

9 Outside Slaughterhouse Premises Requirements ................................................... 13

10 Sanitation Requirements ......................................................................................... 14

11 Waste Disposal ....................................................................................................... 16

12 Pest Control ............................................................................................................ 16

13 Amenities ................................................................................................................ 16

14 Noise Control .......................................................................................................... 17

Annex A ......................................................................................................................... 19

Annex B ......................................................................................................................... 20

Annex C ........................................................................................................................ 21

Annex D ........................................................................................................................ 24

Annex E ......................................................................................................................... 25

Annex F ........................................................................................................................ 26

Annex G ....................................................................................................................... 28

Bibliography .................................................................................................................. 29

PHILIPPINE NATIONAL STANDARD PNS/BAFS PABES 306:2020

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Foreword The Philippine National Standard (PNS) for Agricultural Structure – Slaughterhouse – Ruminants (PNS/BAFS PABES 306:2020) was developed by the Bureau of Agriculture and Fisheries Standards (BAFS). It has been prepared by the Technical Working Group (TWG) for Slaughterhouse, Lairage, and Cattle Restrainer per approved Department of Agriculture Special Order (SO) No. 487 Series of 2017. This edition includes the following significant changes compared to the previous edition:

Deletion of swine in the scope and formulation of a separate standard for slaughterhouse for swine

Revision on the scope of the standard

Revision on the definitions of “carcass”, “condemned meat”, “dehairing”, “meat”, “scalding”, “slaughterhouse”, and “stunning”

Inclusion of the terms and definitions for “evisceration”, “flaying”, “red offal”, “white offal”, “slaughter area”, “large ruminants” and “small ruminants”

Deletion of the terms and definitions for “stunning pen”, “pithing”, “sticking”, “singeing”, “dressing”, “offal”, “green offal”, “black offal”, and “gut and tripe”

Inclusion of classifications based on system of operation and number of tiers

Revision on the classification based on scope of distribution

Renaming of the title for Clause 5 from “Location” to “Site Requirements” and revision on the provisions under it

Renaming of the title for Clause 6 from “Space Requirement” to “Size Requirements” and revision on the provisions under it

Renaming of the title for Clause 7 from “Structural Requirement” to “Slaughterhouse Construction Requirements” and revision on the provisions under it

Renaming of the title for Clause 8 from “Functional Requirements” to “Slaughterhouse Facilities” and revision on the provisions under it

Inclusion of provisions for Outside Slaughterhouse Premises Requirements as Clause 9

Revision on the provisions for “Sanitation Requirements”, “Waste Disposal”, “Pest Control”, and “Noise Control”

Inclusion of provision for “Amenities” as Clause 13

Inclusion of “Other Terms and Definitions Relevant to Slaughterhouse” as Annex A

Inclusion of “Recommended Distances in the Slaughter Floor Area” as Annex B

Inclusion of figures for “Sample Slaughterhouse Layout”, “Equipment Layout”, and “Overhead Rail Framing Layout” as Annexes C, D, and E respectively

Inclusion of OSHS Rule 1074.01-1074.03 requirements as Annex F

Inclusion of “Slaughtering of Ruminants” as Annex G


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This Standard cancels and replaces the provisions recommended by PAES 411:2000 – Agricultural Structures – Slaughterhouse for Swine, Small and Large Animals. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2.


Agricultural Structures- Slaughterhouse- Ruminants

1 Scope This standard specifies the general and structural requirements of a slaughterhouse for ruminants. This standard shall: 1.1 provide the general requirements for site selection, design, and construction;

1.2 provide essential requirements for eventual operation; 1.3 provide protection and convenience for the slaughterhouse personnel; and 1.4 provide protection and promote the welfare of the animal. 2 Normative References The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. Good Manufacturing Practice (GMP) Hazard Analysis and Critical Control Points (HACCP) National Structural Code of the Philippines National Building Code of the Philippines National Plumbing Code of the Philippines PAES 414:2002, Agricultural Structures - Waste Management Structures PAES 511:2007, Slaughterhouse Equipment- Overhead Rail System for Hogs-

Specifications 3 Terms and Definitions For the purpose of this standard, the following terms and definitions shall apply.

3.1 bleeding process of removing as much blood as possible from the slaughtered ruminant before further processing

PNS/BAFS PABES 306:2020

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3.2 carcass body of any slaughtered animal after bleeding and dressing 3.3 condemned meat inspected and judged by a competent person, or otherwise determined by the competent authority, as being unsafe or unsuitable for human consumption and requiring appropriate disposal

3.4 dehairing process of removing the hair from the skin of small ruminants after scalding 3.5 edible offal edible viscera (internal organ, glands, and tissues), extremities, and other by-products suitable for human consumption 3.6 evisceration process of removing the internal organs in the abdominal and thoracic cavities 3.7 finished floor line uppermost surface of a floor once construction has been completed 3.8 flaying dehiding

process of removing the hide for large ruminant

3.9 large ruminants refers to cattle, carabao, etc. 3.10 meat edible part of the carcass including edible offal

3.11 red offal includes heart, liver, kidney, spleen, tongue, lungs, and pancreas 3.12 retained carcass carcass requiring further examination as declared by a veterinary


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3.13 scalding subjecting small ruminants to hot water (58-60 oC) to prepare skin for dehairing 3.14 slaughter area area in the slaughterhouse that covers restraining to carcass hanging area 3.15 slaughterhouse abattoir premises that are approved and registered by the controlling authority in which food animals are slaughtered for human consumption 3.16 small ruminants refers to sheep, goat, deer, etc. 3.17 stunning procedure for rendering the ruminant unconscious and insensible to pain 3.18 white offal includes stomach, small intestine, and large intestine 4 Classification In all classification of slaughterhouse, equipment/facilities that will prevent the contact of stunned animal to the floor shall be provided.

The classification of slaughterhouse should be based on the following.

4.1 Scope of distribution

4.1.1 Locally registered meat establishment These slaughterhouses are allowed to operate by the respective Local Government Unit

(LGU) wherein the meat inspection is supervised by the Municipal or City Meat Inspection

Office. The distribution and sale of meat and meat products are limited to the

City/Municipality where the meat establishment is located.

4.1.2 Class “A” These are slaughterhouses with minimum facilities and operational procedures that are adequate to slaughter food animals for distribution and sale only within the city or municipality where the slaughterhouse is located.


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4.1.3 Class “AA”

This type of slaughterhouse has semi-automated/ semi-mechanized facilities and operational procedures that are adequate to slaughter food animals or cutting and packing of carcasses or primal parts for inter-provincial distribution and sale in any meat market nationwide. The application of Good Manufacturing Practices (GMP) program shall be required for this classification. 4.1.4 Class “AAA” These are slaughterhouses with fully automated/ mechanized facilities and operational

procedures that are adequate to slaughter food animals or cut and pack carcasses or

primal parts for distribution and sale for domestic and international trade. The competent

authority shall certify that the meat is fit for human consumption. The application of Hazard

Analysis and Critical Control Point (HACCP) program shall be required for this

classification.

4.2 System of operation

4.2.1 Manual system

This system utilizes gravity or manual pushing/pulling and lifting.

4.2.2 Semi-mechanized system This type of slaughterhouse utilizes a mechanized system on selected slaughtering processes. 4.2.3 Fully-mechanized system This 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. 4.3 Number of tiers 4.3.1 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.

4.3.2 Two-tiered floor Two-tiered floor slaughterhouse has two floor levels and is applicable for manual operation. Stunning to scalding (for small ruminants)/flaying (for large ruminants) process


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is done in the higher elevation while dehairing, evisceration, down to the last slaughtering procedure, is done in the lower tier. 5 Site Requirements 5.1 Site and foundation requirements 5.1.1 The Comprehensive Land Use Plan (CLUP) of the Local Government Unit (LGU) shall be considered in site determination. 5.1.2 The slope, terrain, foundation, and soil conditions on the site shall be suitable for the construction of substantial and permanent buildings. The previous flood line of the site shall be checked and used as basis of the design. 5.1.3 The prevailing winds in the area shall be considered to avoid problems caused by substances from more distant sources carried by wind. 5.1.4 The seismic conditions of the area shall be given consideration such that the slaughterhouse will not lie on fault lines. 5.1.5 Slaughterhouses shall not be constructed on flood prone areas. 5.1.6 The site shall have continuous supply of potable water to meet the required amount of water for slaughtering and other related use. 5.1.7 The land acquired for the proposed slaughterhouse should be sufficient to permit future expansion as overcrowding of facilities may give sanitation problems. 5.1.8 There shall be an available electrical power supply at the site. 5.2 Distance from urban development and natural water bodies 5.2.1 The slaughterhouse shall be located at least 200 m away from any building used for human habitation, national highway, public or commercial buildings/places, and any animal production facilities. The location should be free from dust, odor, smoke, and other contaminants. Likely future commercial and residential developments should be taken into account. 5.2.2 The slaughterhouse shall be located at least 10 m away from the river bank. 5.3 Accessibility There shall be a 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.


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6 Size 6.1 The minimum size of slaughtering area for new/ extensively altered/ renovated slaughterhouse shall be as specified in Table 1.

Table 1. Minimum Size of the Slaughtering Area

Type of Animal Slaughtered Area (m2)

Small Ruminants only 21

Large Ruminants only 23

Small and Large Ruminants 28

Note: Multiple lines are warranted when the number of ruminants to be slaughtered is increased.

6.2 The minimum size of the offal cleaning area for new/ extensively altered/ renovated slaughterhouse shall be as specified in Table 2.

Table 2. Minimum Size of the Offal Cleaning Area

Type of Animal Slaughtered Area (m2)

Small Ruminants only 10

Large Ruminants only 20

Small and Large Ruminants 20

7 Slaughterhouse Construction Requirements 7.1 Foundation and floors 7.1.1 Structural design shall conform with the existing National Building Code. 7.1.2 The site shall be elevated above the flood line or to at least 800 mm above the road level. The fill material shall be compacted thoroughly by rolling or pounding. 7.1.3 The floors shall be made of waterproof, anti-slippery, load-bearing, and easy-to-clean materials. 7.1.4 The floors shall be sloping towards the drains. The floor slope shall be at least 3° towards open canal with stainless grating.

7.1.5 All angles between the floors and walls shall be concaved to a height of at least 7.62 cm from the floor. 7.2 Columns, walls, and partitions 7.2.1 The walls and partitions inside the slaughtering facility shall be constructed of impervious materials with a height of at least 2 m from the floor.


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7.2.2 As much as possible, the interior walls shall be flat with no protruding columns inside the facility. 7.2.3 Internal wall and partition surfaces shall be durable and easy to clean. It shall be smooth-finished and painted with white. 7.2.4 Wall partition shall be at least 2 m high with tops and ledges sloped at 45o. 7.2.5 Walls shall be concaved at wall-to-wall junctions with a minimum radius of 75 mm.

7.3 Windows 7.3.1 Windows at the stunning and bleeding area shall be double-screened and shall be at least 0.6 m high and 0.40 m from the bottom of the roof beam. 7.3.2 Offal cleaning rooms shall be provided with windows for ventilation purposes measuring 0.60 m high and located at 1.20 m from the finish floor line. 7.3.3 Paunch entry channel window shall be provided.

7.3.4 The offal entry channel window shall measure 0.6 m wide and 0.6 m high. It shall

be located along the lavatory of the offal room.

7.3.5 All channel windows shall be provided with plastic curtains of 50-50 overlap or with

stainless steel flap or plate. If stainless steel flap or plate is used, the perimeter edge shall

not be sharp.

7.3.6 Fixed and clear tempered glass window in all offices such as Meat Inspector’s

office and/or Administrative Office shall be provided to allow viewing of the slaughtering

processes.

7.3.7 Windows and other openings shall be provided with no.16 wire mesh screen and/

or other appropriate materials.

7.3.8 Window sills shall be sloped at 45o.

7.4 Doors and jambs 7.4.1 Dispatch doorway shall be at least 1.5 m wide. It should be equipped with roll-up door or other appropriate types of doors. 7.4.2 Doors and hinges shall be made of rust-resistant material. 7.4.3 Jambs shall be made of concrete.


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7.4.4 The juncture between the wall and the jambs shall be sealed with a flexible sealing compound. 7.4.5 Doors leading inside the slaughtering facility shall have a plastic curtain with 50-50 overlap.

7.4.6 Yellow plastic curtains shall be used for doors and windows facing exterior while white plastic curtains shall be used indoor.

7.4.7 Doors opening from areas of the slaughtering facility where meat is handled shall either be fitted with air screens or self-closing and snug fitting double action doors.

7.4.8 There shall be a separate exit door for meat, offal and manure. 7.4.9 There shall be separate entrance and exit doors for the processing crew and visitors. 7.4.10 The individual doors of the toilet shall be self-closing and tightly fitted. 7.4.11 There shall be a separate entrance and exit doors for personnel on the processing area/slaughter area and offal room. 7.5 Ceiling 7.5.1 Ceiling should be provided on the slaughtering area. 7.5.2 There shall be ceiling on offices. Ceilings for eaves, toilets, offices, and entry of personnel should be at least 2.7 m from the floor. 7.5.3 Ceiling should be properly designed so as to prevent accumulation of dust and condensation. It should be made of rust-resistant and waterproof materials. 7.5.4 If an open joist ceiling is used, the joist shall be treated to prevent rusting and corrosion and shall have a minimum center spacing of 900 mm. 7.5.5 Roof eaves shall be provided with ceiling for insect proofing. 7.6 Roof 7.6.1 The roof structure should be made of painted steel trusses. Roof shall have a monitor equipped with steel louver and shall be double-screened. 7.6.2 Roofing materials should be made of galvanized steel and other forms of steel sheeting with corrosion resistant coatings. 7.6.3 Clip edges of roofing onto concrete walls for climate resiliency. 7.6.4 Roof vents and other open spots shall be properly screened.


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7.6.5 Over-hangs, gutters, and down spouts shall be provided to divert rainwater away from the slaughterhouse waste water. 7.7 Ventilation system 7.7.1 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. 7.7.2 Openings for ventilation shall be provided with no.16 wire mesh screen and/ or other appropriate materials. 7.7.3 Ventilation systems shall be designed and constructed to ensure that air flows from food areas to by-product areas and edible to inedible areas. 7.7.4 Airflow from warm areas to cold areas shall be minimized to avoid condensation problems. 7.7.5 Airflow pattern should not exit through the restrainer area to the chute as this would cause balking of the ruminants. 7.8 Lighting system 7.8.1 There shall be adequate light, both natural and/or artificial, for all rooms and compartments. 7.8.2 There shall be protective coverings for the lighting fixtures to ensure that broken glass/ lighting shall not scatter in case of breakage. NOTE If plastic led lamps were installed, covered fixtures are not necessary. 7.8.3 Light shall not cause alteration on the color of the meat. 7.8.4 Minimum artificial lighting requirements shall be as specified in Table 3.

Table 3 – Required Artificial Light Intensity

Area or Room Light Intensity (foot-candle)

All inspection and workrooms 50 (538 lux)

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.


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8 Slaughterhouse Facility 8.1 Stunning area 8.1.1 The stunning area should be provided to confine ruminant for stunning before bleeding. Restrainers may be used to confine ruminants for stunning. 8.1.2 The entrance chute and gate of the restrainer shall be free from any broken parts with sharp edges or any protruding parts that may injure or disturb the ruminant which may cause backing. 8.1.3 Overhead gates should be counterweighted to prevent back bruises. The bottom of the gate should be padded with cut tires or conveyor belting. 8.1.4 The flooring material from the chute to the restrainer box shall be of similar color or material to prevent balking. Non-slip flooring for box-type restrainer and a non-slip, cleated entrance ramp for conveyor restrainer shall be provided. Non-slip flooring may be made of stamped pattern of raised and expanded metal into the wet concrete, rubber mats, or flat steel mats. 8.1.5 The restrainer shall be properly lighted. There shall be an installed light above the entrance over the chute. 8.1.6 Convenient holder shall be installed for the driving tools and stunning instruments and shackles shall be provided for hoisting of large ruminants. 8.2 Dry landing area 8.2.1 The dry landing area shall be at least 3 m wide. 8.2.2 A dry landing area shall be provided in front of the stunning box which can be made of a raised sturdy frame of expanded metal. 8.2.3 The landing area should be located and drained separately from the bleeding area. 8.2.4 In cases that there is no landing platform, the landing area should be enclosed by a fence high and sturdy enough to prevent escape of in improperly stunned ruminant. 8.3 Sticking and bleeding area 8.3.1 The bleeding area should be properly located to prevent splashing of blood on stunned ruminants lying in the dry landing area or on carcasses being skinned on the cradle beds/ racks. 8.3.2 The bleeding trough shall be as specified below: 8.3.2.1The bleeding trough shall have a smooth, impervious surface such as stainless steel to allow the flow of the blood. It shall be easy to clean and sanitize.


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8.3.2.2 Troughs with sufficient width shall be constructed to hold the dripping from hanging carcasses. It shall be curbed and steeply sloped and directly leads to blood tank/ container.

8.4 Scalding and dehairing area or flaying area There shall be a designated area for the scalding and dehairing of small ruminants and flaying of large ruminants. There shall be a separate railing system for small and large ruminants. 8.5 Evisceration area 8.5.1 Stationary or elevating type platforms shall be located away from the overhead rail. It shall be made of rust-resistant material and provided with a protective. 8.5.2 Inspection table with hanger shall be provided for red offal. 8.5.3 Labeled condemned receptacle shall be provided for condemned meat/offal. 8.5.4 Hand-dips utilizing an approved sanitizing agent with rinsing facilities shall be provided and situated in strategic location. 8.5.5 Offal tray/ receptacle shall be provided for catching of white offal during evisceration. 8.6 By-products room By-product room shall be provided for temporary storage of inedible by-products. 8.7 Offal room 8.7.1 A separate room or fixed area protected from contamination shall be provided for the emptying and cleaning of stomach and intestines and for the preparation of casings, tripe, or edible fat. 8.7.2 The offal room shall be physically separated from the other areas. 8.7.3 The offal room shall have separate channel windows for receiving and dispatching products. 8.8 Retained carcass area/rails 8.8.1 Retained carcass area/rails shall be located adjacent to the main slaughter hall inspection points. 8.8.2 From this retained carcass area/rails, an overhead rail that reconnects to the main slaughter line toward chill rooms or condemned meat receptacle shall be provided.


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8.8.3 If necessary, chilling area should be provided. 8.8.4 Enclosure and lock shall be provided. 8.8.5 There shall be provision of platforms for further inspection of retained carcass. 8.9 Cold storage 8.9.1 Cold storage facilities shall be provided with thermohygrometers and shall have adequate capacity to maintain a temperature of 5°C or less at all times. Specifically, the following are the recommended temperatures:

a. Chilling temperature: 0°C to 4 °C

b. Refrigeration temperature: 5°C to 18°C

c. Freezing temperature: below 0°C to -40 °C 8.9.2 The cold storage room shall be designed in such a way that there is adequate circulation of air around the chilled product. 8.9.3 Chill doors shall be sliding, single, or double-hinged. Internal finishing shall be durable, impervious, and with good insulation and floor drainage. 8.9.4 Areas of walls where carcasses come in contact during loading shall be protected with stainless steel or galvanized/aluminum sheeting. 8.9.5 All freezer rooms shall have security features. 8.9.6 Doors for chiller shall have safety feature that will prevent workers/operators from being locked inside. 8.10 Storage room 8.10.1 All items shall be stored above the floor. Storage may be a solid or slatted shelves, pallets, or cabinets. 8.10.2 Shelves shall be constructed approximately 3 cm from the wall and the bottom shall be approximately 38 cm above the floor. 8.11 Dispatch area 8.11.1 The dispatch area shall have adequate space and shall allow orderly and efficient loading of meat into transport vehicles. 8.11.2 Weighing scales shall be provided.


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9 Outside Slaughterhouse Premises Requirements 9.1 Gates and fences 9.1.1 The periphery of the slaughterhouse building and all other slaughtering facilities shall be enclosed with fences. These perimeter fence shall have contact with the ground at the lower edge. 9.1.2 There shall be separate gates for entrance/exit of live ruminants and entrance/exit for carcasses/ meat. Main entrance/exit gates shall be equipped with wheel spray or wheel bath for disinfection of the whole tire.

9.2 Parking and cleaning area for transport vehicles and surrounding lot 9.2.1 There shall be a designated area for parking of transport vehicles within the slaughterhouse premises. 9.2.2 An appropriate area away from the production facility shall be designated for the cleaning and disinfection of the transport vehicles. There shall be a drainage system that leads towards the waste water treatment facilities. 9.2.3 The cleaning area shall be provided with faucets and pressurized hose. 9.2.4 Wheel bath at the entrance gate shall measure 6 in H x 3m W x 3m L. Wheel sprayer should be provided in case of unavailability of wheel bath. 9.2.5 The area immediately surrounding the slaughterhouse shall be concreted or a similar material. Vacant lot shall be covered with reinforced concrete, asphalt, or greens to reduce the generation of dust. The area within slaughterhouse shall be equipped with an efficient drainage system as applicable. 9.3 Laboratory requirements The slaughterhouse should have an in-house laboratory or have access with an accredited public or private laboratory facility to support the slaughterhouse’ Good Manufacturing Practice (GMP)/ Hazard Analysis and Critical Control Points (HACCP). 9.4 Boiler room Boiler rooms shall be provided for supplying hot water with temperature of 82oC. It should be equipped with heating facilities and shall conform with applicable provisions from Rule 1163.01 of Occupational Safety and Health Standards (OSHS). 9.5 Condemnation pit


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The condemnation pit shall be appropriately designed and shall be located 60 m away from the production facility. Other approved means of disposal may also be considered. 10 Sanitation Requirements 10.1 Water supply system 10.1.1 All water lines inside the slaughterhouse shall be made of non-corrosion material. 10.1.2 All water lines in the slaughter area shall be installed overhead. It shall be equipped with hose and nozzle and is extended 1 m above the finished floor line. 10.1.3 There shall be an elevated stainless steel/food grade material water tank with a capacity depending on the requirement of the slaughterhouse facility. The minimum water supply should be 0.60 m3 per small ruminant and 0.23 m3 per large ruminant. 10.1.4 The slaughter floor shall have strategically placed nozzles in the bleeding area, dehairing area, evisceration area, and final washing area.

10.2 Drainage 10.2.1 Open drainage 10.2.1.1 The spoon-type open drainage located inside the slaughter area should have provisions for ease of cleaning. 10.2.1.2 Drainage canal outside the slaughterhouse building to the waste water facility shall be covered with detachable concrete cover. 10.2.1.3 Drainage canal inside the slaughterhouse working area shall have 2% slope towards the waste water treatment facility and should be concaved. 10.2.1.4 There shall be means of collecting all solid and fat wastes from the end of the slaughter floor drain. 10.2.1.5 Floor drainage shall flow from the clean area to the dirty area. 10.2.2 Close drainage 10.2.2.1 Close drainage shall be utilized in comfort rooms. Comfort rooms’ sewer line shall be separated from the slaughtering drainage line. 10.2.2.2 The drainage piping system installations for toilets inside the buildings and premises shall conform to the applicable provisions of the National Plumbing Code of the Philippines.

10.2.2.3 One drain inlet shall be provided for each floor space with an area of 372 m2. Slope shall be 0.64 centimeter per meter to the drainage inlet.


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10.2.2.4 Drain inlets shall be at least 21 cm in diameter. It shall be provided with drain covers with apertures having a minimum size of 400 mm2. 10.2.2.5 Floor drains shall be provided with a deep seal trap (P, U, S-shape) and rodent screens. 10.2.2.6 Screw plugs shall be provided where water seal may evaporate in the traps. 10.2.3 Catch basins Catch basins 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. 10.3 Washrooms (toilets and shower room) 10.3.1 Washrooms shall be located just outside the slaughter area. 10.3.2 The minimum number of toilets and shower for personnel shall be conform to Table 4.

Table 4 – Minimum Requirements for Washrooms Facilities

Number of Personnel

Water Closet Urinal Wash-hand Basin Shower Head Female Male Female Male

1-29 1 1 - 1 1 1

30-49 2 1 1 2 2 2

50-99 2 2 2 3 3 3 NOTE Additional one (1) fixture for each additional 50 personnel or a fraction thereof.

10.3.3 Toilet or shower floors shall be constructed of non-slip, hard impervious materials with properly drained floor. 10.4 Hand washing facilities 10.4.1 Hand-washing facilities shall be conveniently located in all rooms used for slaughtering, evisceration, boning, preparation, packing, and other meat handling practices. Notices shall be posted in prominent places instructing employees to wash their hands immediately after using toilet facilities. 10.4.2 All faucets for hand washing of workers and guests shall be foot or knee-controlled or sensor-operated. 10.5 Foot bath and boots washing facility


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10.5.1 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. 10.5.2 Boots washing facility area shall be provided with faucets at the worker’s entrance. 11 Waste Disposal 11.1 For waste disposal requirement, refer to PAES 414:2000. 11.2 The wastewater treatment facilities and the disposal of the wastewater and solid waste of the slaughterhouse shall comply with the effluent standards and environmental standards set by the competent authorities. 11.3 The capacity of the dewatering tank shall be based on the maximum number of ruminants to be slaughtered daily at 0.014 m3 per head. 11.4 All solid waste shall be collected daily, treated, and disposed to identified dumpsite. 12 Pest Control 12.1 There shall be provision that will prevent entry of pests in all areas of the slaughterhouse. 12.2 Expanded metal or wire with a mesh not exceeding 127 mm shall be embedded in the walls and floor at their junctions. 12.3 All windows and other exterior openings that could permit entry of insects, birds, bats, etc., shall be equipped with screens. Fly chaser fans or other acceptable equivalent devices shall be provided outside doorways where screening is not practicable. 13 Amenities 13.1 Changing or locker room 13.1.1 The changing/locker room should be located where it will not be a potential source of cross contamination of products. These rooms shall be separated from the toilet area. 13.1.2 Changing/locker rooms should be separated from rooms or compartments where product is prepared, stored, or handled. 13.1.3 Changing/locker room shall be separated but directly accessible from wash rooms. All lockers shall be made of metal or wood. 13.1.4 Individual lockers shall be provided for employees. It shall have a floor clearance of not less than 350 mm. 13.1.5 Elevated, concrete lockers with a height of 150 mm properly anchored and sealed at the base-locker junction can also be used.


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13.1.6 Clothes racks with overhead hat racks and suspended boot racks shall be made of rust resisting metal with 350 – 400 mm floor clearance. 13.1.7 There shall be separate rooms for each gender. 13.1.8 Changing/ locker room may have a separate entrance and exit doors. 13.2 Canteen or mess hall 13.2.1 The canteen or mess hall shall be separated from the slaughterhouse building. 13.2.2 There shall be a source of drinking water. 13.3 Meat inspector’s office 13.3.1 A meat inspector office shall be provided. It shall be properly located and has enough office facilities. 13.3.2 The minimum office space requirement shall be 5 m2 for one inspector and 1.4 m2 for each additional inspector. 13.3.3 There shall be a provision for locker cabinet and adjoining toilet. 13.3.4 There shall be a provision for fixed glass window for viewing. 13.4 Administration office 13.4.1 The minimum office space requirement shall be 5 m2 for one office personnel and 1.4 m2 for each additional personnel. 13.4.2 There shall be provision for locker cabinet and adjoining toilet. 13.5 Waiting area Waiting area for visitors and personnel may be provided. It should be properly located where it will not be a potential source of contamination. 14 Noise Control 14.1 Noise barriers such as screens around noisy equipment and operations shall be provided. 14.2 All ventilation and extractor fans shall be fitted with silencers and all ducts shall be lined with sound-absorbent materials. 14.3 Diesel forklift engines, other noisy vehicles, and air-powered tools shall be fitted with exhaust mufflers.


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14.4 If slaughterhouse is located near the dwelling or noise sensitive place, perimeter noise barrier walls of 2 m to 4 m high and off-site noise barrier wall of 3 m high should be provided. 14.5 The noise level should conform with the provisions given in Annex J.


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Annex A

(Informative)

Other Terms and Definitions Relevant to Slaughterhouse

Edible offal edible viscera (internal organ, glands, and tissues), extremities, and other by-products suitable for human consumption Flaying skinning process of removing the skin for large ruminants Gambrelling

suspending the slaughter animal after dehairing

Restraining box/chute compartment which is suitable for confining only one ruminant at a time to facilitate stunning and which is so constructed as to confine, without discomfort, to prevent any substantial movement of the ruminant forward, backward or sideway Shackling attaching the shackles to the stunned ruminant for lifting to the overhead rails Splitting dividing carcass into two equal parts along the backbone


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Annex B

(Informative)

Recommended Distance in the Slaughter Floor Area

Table B.1 Recommended Vertical and Horizontal Distances in the Slaughter Area

Item Vertical Distance

Horizontal Distance

Bleeding rail (distance from rail to point of application of shackle to shackle foot—4 feet (1.2 m)).

16 feet (4.9 m)

Dressing rails (trolley length—1 foot 3 inches. (.4 m))

12 feet 3 inches (3.7 m)

Beef cooler rails (trolley length—1 foot 3 inches. (.4 m))

11 feet (3.4 m)

Moving equipment—heights of conveyor rails, platforms, top of viscera inspection table

Dry landing area in front of stunning pen.

7 by 8 feet (2.1 by 2.5

m)

Curb of bleeding area to pitch plates (no header rails).

5 feet (1.5 m)

Between header rail and carcass washing rail, if parallel.

6 feet (1.8 m)

Between header or washing rails and wall of slaughtering room.

3 feet (.9 m)

Between center lines of dressing beds. 8 feet (2.5 m)

Between moving top table and dressing rail at inspector’s platform.

5 feet 6 inches (1.7 m)

Area for sterilizing viscera inspection truck

7 by 8 feet (2.1 by 2.5

m) NOTE When rails are involved in horizontal distance measurements, the distance is measured from the center of the rail. When rails are involved in vertical distance measurements, the distance is measured from the top of the rail to the highest part of the floor.


21

Annex C (informative)

Sample Slaughterhouse Layout

Figure C.1 – Slaughterhouse Floorplan


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Figure C.2 – Slaughterhouse Front Elevation

Figure C.3 – Slaughterhouse Rear Elevation

Figure C.4 – Right Side Elevation


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Figure C.5 – Left Side Elevation

Figure C.6 – Section Thru “A”

Figure C.7 – Section Thru “B”

Figure C.8 – Section Thru “C”


24

Annex D (informative)

Equipment Layout

Figure D.1 – Sample Equipment Layout for Slaughterhouse


25

Annex E (informative)

Overhead Rail Framing Layout

Figure E.1 – Sample Layout of Overhead Rail Framing


26

Annex F (normative)

Occupational Safety and Health Standard (Rule 1074.01 – 1074.03)

F.1 Threshold Limit Values for Noise The threshold limit values refer to sound pressure that represents conditions under which it is believed that nearly all workers may be repeatedly exposed without adverse effect on their ability to hear and understand normal speech. Feasible administrative or engineering controls shall be utilized when workers are exposed to sound levels exceeding those specified in Table D.1 hereof when measured on a scale of a standard sound level meter at slow response. If such controls fail to reduce sound within the specified levels, ear protective devices capable of bringing the sound level to permissible noise exposure shall be provided by the employer and used by the worker. F.2 Permissible Noise Exposure

F.2.1 The values specified in Table D.1 apply to total time of exposure per working day regardless of whether this is one continuous exposure or a number of short-term exposures but does not apply to impact or impulsive type of noise.

Table F.1 - Permissible Noise Exposure

Duration per day, hours Sound Levels [dB(A)], slow response

8 90

6 92

4 95

3 97

2 100

1½ 102

1 105

½ 110

¼ 115

F.2.2 If the variation in noise level involves maximum intervals of one (1) second or less, it shall be considered as continuous. If the interval is over one (1) second, it becomes impulse or impact noise. F.2.3 When the daily noise exposure is composed of two or more periods noise exposure of different levels, their combined effect should be considered rather than the effect of each. If the sum of Equation A exceeds one (1), then the mixed exposure should be considered to exceed the threshold limit value. However, the permissible levels found in the table


27

shall not be exceeded for the corresponding number of hours per day allowed. Noise exposures of less than 90 dBA are not covered by the equation below.

𝑋 =𝐶1

𝑇1+

𝐶2

𝑇2+

𝐶3

𝑇3

where: X is the sum of the ratios of C and T C is the total time of exposure at a specified noise level T is the total time of exposure permitted at the level F.2.4 Exposures to impulsive or impact noise shall not exceed 140 decibels peak sound pressures level (ceiling value).


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Annex G (informative)

Slaughtering of Ruminants

Figure G.1 – Typical Process Flow Diagram of Large Ruminant Slaughtering


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Bibliography 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. CAC/RCP 58-2005. Code of Hygienic Practice for Meat. Codex Alimentarius Commission. Food and Agriculture Organization/World Health Organization Design and Constructrion of Slaughterhouse (20-50 Heads Hogs and 5-10 Heads Large Animals Capacity) Guidebook. Department of Agriculture- National Meat Inspection Service Grandin, T. Improving Animal Movement, updated July, 2010. Grandin, T. Livestock Behaviour, Design of Facilities and Humane Slaughter. Retrieved from www.grandin.com Implementing Rules and Regulations of Chapter IV of the Code on Sanitation of the Philippines. Markets and Abattoirs. 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. The Meat Inspection Code of the Philippines USDA/NCDA&CS, Facility Guidelines for Meat Processing Plants

Department of Agriculture

Bureau of Agriculture and Fisheries Standards

Technical Working Group (TWG) for the Revision of Philippine Agricultural

Engineering Standard (PAES) for Slaughterhouse- Ruminants

Members

1 Juana Tapel 8 Annalyn Carreos 2 Mary Ann Evasco Total Machinery and Trading 3 Robin Labra DA- Bureau of Agricultural and 9 Marivic Crusada Fisheries Engineering National Meat Inspection Service 4 Aurelio A. Delos Reyes Jr. 10 Eduardo Jose Manuel Jr. 5 Ronaldo Saludes DA- Bureau of Animal Industry 6 Vicente Ballaran Jr. University of the Philippines Los

Baños- College of Engineering and Agro- Industrial Technology

7 Jovita Gonzales DA- Philippine Council for Agriculture

and Fisheries

Project Manager Advisers John Gregory V. Aquino Vivencio R. Mamaril Abbygail M. Jaylo Charmine Diann Mecija Melanie Lorenzo

Bureau of Agriculture and Fisheries Standards

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines T/ (632) 928-8741 to 64 loc. 3301-3319

E-mail: [email protected] Website: www.bafs.da.gov.ph

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS

mailto:[email protected]

agricultural structures slaughterhouse ruminants

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