FAO ANIMAL PRODUCTION AND HEALTH PAPER 53

Slaughterhouse cleaning and sanitation

by
Tove Skaarup
Danish Meat Products Laboratory
Ministry of Agriculture
Copenhagen, Denmark

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-20
ISBN 92-5-102296-8

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme di Caracalla, 00100 Rome, Italy.

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1985
© FAO

PREFACE

Any manual or guidelines on this topic will cover a number of subjects which have to be adjusted to the actual conditions of the country which may differ from the most simple countryside slaughter facilities to the most modern slaughterhouses. Machines and equipment may or may not exist in small slaughterhouses while modern slaughterhouses may have automatic equipment and machines.

Sanitation is the act or process of providing adequately hygienic conditions to ensure a safe, sound, wholesome product fit for human consumption and covers hygienic precautions regarding personal hygiene, process hygiene and cleaning and disinfection. Sanitation may also signify disinfection, but in this publication sanitation will be used according to the definition given above and disinfection as a reduction of the number of microorganisms.

Guidelines concerning cleaning and sanitation can be either theoretical or practical but here they will comprise a theoretical model for cleaning and disinfection and some practical examples for cleaning and disinfection of different kinds of slaughterhouses.

Furthermore the manual will contain a few guidelines concerning personal hygiene and process hygiene and give examples of the connection between personal hygiene, process hygiene and cleaning and disinfection.

ACKNOWLEDGEMENTS

The author acknowledges the contributions made by:

S. Gade Christensen, the Royal Veterinary and Agricultural University, Copenhagen, Denmark

T. Gaede, the Danish Veterinary Services, Copenhagen, Denmark

Mogens Jul, former Director of the Danish Meat Products Laboratory.

Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.

PREFACE

ACKNOWLEDGEMENTS

TABLE OF CONTENTS