ABATTOIR DEVELOPMENT

OPTIONS AND DESIGNS
FOR HYGIENIC BASIC AND MEDIUM-SIZED ABATTOIRS

Gunter Heinz

RAP PUBLICATION 2008/01

Animal Production and Health Commission for Asia and the Pacific

Food and Agriculture Organization of the United Nations
Regional Office for Asia and the Pacific





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The designations employed and the presentation of the 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 (FAO) nor the Animal Production and Health Commission for Asia and the Pacific (APHCA) concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

© FAO 2008

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 FAO Regional Office for Asia and the Pacific (RAP), Maliwan Mansion, 39 Phra Atit Road, Bangkok 10200, Thailand




For copies, please contact:
Senior Animal Production and Health Officer and Secretary of APHCA
FAO Regional Office for Asia and the Pacific (RAP)
39 Maliwan Mansion, Phra Atit Road
Bangkok 10200, THAILAND
E-mail : aphca@fao.org
FAO Homepage : http://www.fao.org
APHCA Homepage : http://www.aphca.org

Abstract

In Asia and the Pacific region, consumers have become increasingly concerned with the improved safety of meat and are putting pressure on governments to initiate substantial hygienic improvements in the abattoir sector. To assist countries in the region, FAO initiated a technical mission to five countries to gather updated information and develop strategies to upgrade the abattoir sector, with a focus on small- to medium-sized slaughter facilities. The overwhelming majority of private and public slaughterhouses in the region cater to traditional meat markets with "hot" or unrefrigerated meat. This is the sector where profound technical and hygienic improvements are needed in order to supply clean meat to consumers. Improvements are urgently required for practically all elements within the chain of handling slaughtered animals, slaughtering and carcass dressing as well as meat cutting and deboning. This publication highlights the findings of the research mission and provides recommendations on technical improvements for simple and better quality slaughter facilities. In addition, it presents examples of practical solutions such as advanced line-slaughter systems, designs for booth slaughter, methods of abattoir effluent treatment and the like. Drawings and illustrations are included. It is hoped that this publication will pave the way for cooperation at national and regional levels – by abattoir sector managers, the engineering sector and the veterinary sector – in working out strategies to upgrade the abattoir sector in the region.