Minisry of Agriculure and Rural Developmen Animal and Plan Healh Regulaory Direcorae Checklis for saus of slaugherhouses for cale, sheep and goas (General informaion) i Addis Ababa Ehiopia 1
1. Background Informaion Name of Slaugherhouse Owner s Name Address Esablished Dae Business license N Dae of issue Dae of Designaion for Expor Average N of slaugher per day (Heads/species) N of slaugher per hour (Heads/species); oal and acual capaciies Average daily slaugher capaciy (Heads/species); ); oal and acual capaciies Size (m²) and N. carcass chillers (Chillers/species) Capaciy a once (carcass/species) 2
1. General requiremens N Checking Poin Abaoir Wha is is size of he area? Does i have effecive effluen disposal area? Wha is he source of power (sandby generaor/main supply) Saus of access road Is here sufficien separaion beween he clean and diry area? Does i have boundary fence wih sufficien heigh (a leas 2 m? Hygiene and saniary saus Waer supply Wha is he source of waer (pipe, bore hole, ec) If bore hole, how is i locaed? Are he waer pipes coloured (for ho and cold)? Are pipes sufficienly away from drainage lines (minimum 300 meers)? Hygiene and saniary saus Hand lavaories, hand dips, drinking founains, saniizers Resul of checking Commens 3
N Checking Poin and hose connecions How is waer emperaure regulaed? Hygiene and saniary saus Equipmen Are hey made of sainless seel? Drains Is here sufficien drainage in he abaoir? Sewage disposal Is he sewage disposal sysem environmenal friendly? Disance from slaugher hall and accessories (minimum 50m)? Ceiling Wha is he heigh of he ceiling (minimum 5 m) in livesock o receiving o slaughering o dressing? Floors Wha is he slope owards drains? (minimum 1%) Doorways and doors Wha is he widh of doorways? (minimum 3 meer) Resul of checking Commens 4
N Checking Poin From wha are doors made? (should be made from rus resisan meal) Screens and insec conrol Roden proofing and conrol Does he abaoir have roden and pes conrol programs? Resul of checking Commens 5
3. Specific Requiremens N Checking Poin Premise Does he abaoir have lockable gaes? Does he gae have foo and yre bahs Recepion Is here a recepion area for offloading animals? Does i have offloading plaforms? Wha is he slope? (no more ha 8% or 4.5 O ) Livesock pens (lairages) Wha is he area? (@ he rae of abou 3.25 m2 and 0.55 m2 per head of cale and shoas) Does each pen have feeding and waering roughs? Is he lairage well venilaed? (here should be open space beween he wall and he roof) Wha is he slope of he lairage floors? (1% o he drainage canal) Isolaion Pen Is here an isolaion pen for sick animals? If yes, how far is he isolaion pen from he lairage and slaugher Resul of checking Commens 6
N Checking Poin hall? (a leas 50 m) Does i have feeding and waering roughs and also drainage faciliies? Pre-slaugher holding pens Wha is he capaciy of Pre-slaugher holding pens? (minimum a half shif holding capaciy) Is i compleely separaed from he sunning and bleeding areas? (o preven dus and odour) Wha is he lengh of he race which connecs i o he slaugher hall? (minimum 10 m) Wha is he widh of he pah (race) leading from pre-slaugher holding pens o sunning box or direcly o he slaugher hall? (shall no be greaer han 90 cm for cale and 35 cm for shoas o avoid direcion reversal of animals) Sunning, hoising and bleeding areas Wha ype of resringing devices are used for riual Resul of checking Commens 7
N Checking Poin slaugher? (semiroary casing pen for cale; slaughering conveyor for sheep and goas) Slaugher and dressing hall Is here a held rail for all carcasses requiring inspecion or furher rimming? Is here a swich off rail for condemned carcasses which leads direcly o he inedible room? Are he faciliies designed o provide adequae segregaion and physical separaion of caracses if dressing of more han one compaible species of animals is concurrenly conduced on he same floor? Are here separae chillers for head mea and ongues? Are here hooded chues or bins for hides and skins and do hey avoid cross flow of skin and hide wih mea producs? Is rimming, fleshing and grading of hides Resul of checking Commens 8
N Checking Poin done on he killing floor? (should be done in separae rooms designed for his purpose or in he hidecuring room) Are rails and rail suppor sysems easily cleanable ypes and consruced from maerials which resis corrosion? Wha are he minimum disances of rails from walls and pillars? (2.75 m for cale and 2.5 m for sheep and goas). From he floor, wha is he disance of he lowes par of he carcass hanged on rails (used for moving carcasses)? (a leas 30 cm). Wha is he minimum disance of rails used for moving carcasses from walls and pillars? (60 cm) Wha is he minimum disance of he carcasses hanging on he rails from any building srucure oher han he slaughering and dressing hall? (be a leas 30 cm). Resul of checking Commens 9
N Checking Poin In he bleeding area, wha is he minimum disance from op of rail o floor for adul cale and calves? (3.7 m); for sheep and goas? (2.4 m) In he dressing and coolers, wha is he minimum disance from op of rail o floor for adul cale? (3.1 m) for calves? (2.4 m); for sheep and goas? (2.0 m) Wha is he disance beween double rails in he slaugher hall? (1.5 m); and double rails leading o sorage, reamen and dispach faciliies? (a leas 1 meer apar) for boh species Are here hangers and hooks for liver, hear, lung, and spleen insalled in he slaugher hall? Are he rails of he producion room, refrigeraion and freezing rooms conneced wih loading ramps for mea ransporaion vehicles? Resul of checking Commens 10
N Checking Poin Mea inspecion poins a) Head inspecion poins Is head inspecion poin locaed immediaely afer he head preparaion and washing operaions are performed by a plan employee? How long is he unobsruced space (lengh) for his inspecion poin per inspecor? (minimum 1.52 m) Wha is he minimal cener o cener disance for beef heads? (0.6 m) b) Viscera inspecion poin Where is he viscera inspecion poin locaed? (should be immediaely afer he evisceraion of he animal) How long is he unobsruced space (lengh) for his inspecion saion? (minimum 2.44 m) c) Carcass inspecion poin Where is he carcass inspecion poin locaed? (should be Resul of checking Commens 11
N Checking Poin immediaely afer he carcass spliing operaion and prior o any rimming being performed on he carcass) How long is he unobsruced space (lengh) for his inspecion saion? (minimum 2.44 m) Is he carcass inspecion poin adjusable o accommodae inspecors of differen heighs? d) Veerinary held rail inspecion poin Where is he veerinary held rail inspecion saion locaed? (should be as close as possible afer he carcass rail inspecion saion and prior o company in-house rimming, inspecion and final carcass wash). How long is he unobsruced space (lengh) for his inspecion saion? (minimum 2.44 m) Is he veerinary held rail inspecion poin Resul of checking Commens 12
N Checking Poin equipped wih an adjusable sand ha enables he veerinarian o perform a safe and horough inspecion (visually, by palpaion and/or incision) of all carcass surfaces including exremiies)? Ask inspecors Is here a swich-off rail, which leads direcly o he inedible room or o a suiable ruck or chue, for condemned carcasses? Deained rooms Is here a rail sysem conneced direcly from he slaugher hall? Condemned and inedible rooms Are he room provided wih a self closing door? Are he rooms equipped wih clearly marked waer igh conainer(s) o ensure heir use for no oher purpose? Are he rooms furnished wih hand wash basin, equipmen Resul of checking Commens 13
N Checking Poin saniizing faciliies and pressurized ho and cold waer supply? Does each room have adequae space which allows effecive segregaion of inedible and condemned pars? Hide, skin and fee rooms Are hide and skin rooms or sorage areas properly venilaed? Are hey locaed in he inedible secion of he esablishmen wih only he very minimum connecion wih he carcass dressing room or area? Are sal faciliies for curing hides par of he plan? (hey shouldn ) Carcass Coolers Are coolers conneced o he slaugher hall hrough rails? Wha is he disance beween rails? (minimum 1.3 m) Wha is he heigh of rails? (a leas 3.1m for cale and 2.0 m for sheep and goas) Is a suiable area designaed in a cooler for chilling and soring Resul of checking Commens 14
N Checking Poin "held carcasses" and pars? Is his secion segregaed from he remainder of he cooler and sealed or locked? In he bleeding area, wha is he minimum heigh from op of rail o floor? (should be 3.1 m for cale; 2.4 m for calves; and 2.0 m for sheep and goas) In he dressing area, wha is he minimum disance from op of rail o shackle conac poin on carcass? (30 cm for cale, calves, sheep and goas) In he coolers, wha is he minimum disance from op of rail o shackle conac poin on carcass? (60 cm for cale, calves, sheep and goas) Head preparaion rooms Are hey adjacen o he bleeding and flaying area and possibly conneced wih a conveyor or wih sliding chue? Wha is he inerval beween hooks for cale and Resul of checking Commens 15
N Checking Poin sheep/goas? (30-35 cm cale; 25-30 cm for sheep and goas) Offal preparaion rooms Is he floor of he rooms grooved glazed ile wih 2% slope o he drainage canal? Loading ramp Is he loading ramp refrigeraed? Are he loading corridor and dock able o mainain he cold chain of he mea (when mea is loaded)? (should be beween 7-10 oc) Resul of checking Commens 16
4. Oher Faciliies N Checking Poin Employees' welfare rooms Does i have washrooms and dressing rooms for boh sexes? Is here a direc access o mea handling area? (here shouldn ) Inspecors' office Does i have an adjoining oile and wash and dressing room faciliies? Is one shower faciliy available for every en inspecors? Is he room furnished wih shelves and lockers? Washrooms oiles and urinals Wha is he number of oiles? (minimum 1 for every 10 employees) Wha is he number of urinals? (minimum 1 sall for every 40 employees) Are here hand lavaories, of he knee, remoe-conrolled or imed ype, sufficien in number o mee he needs of he maximum number of employees? Resul of checking Commens 17
N Checking Poin Dressing rooms Are hey fied wih individual lockers? Are here separae changing room s for male and female workers? Equipmen sore Is he equipmen sore aached o he slaugher hall? Is he equipmen sore furnished wih meal shelves, pained wih synheic ani-rus pain? Dry sorage rooms Wha is he space clearance from he floor? (minimum of 30 cm) Laboraory The laboraory equipped wih he necessary microbiological insrumens, devices and reagens? Is ho and cold waer supply available in he laboraory? Fire proecion equipmen Is here porable cylinder (fire exinguisher) wih chemical subsance available? Resul of checking Commens 18
N Checking Poin Incineraor Is here an incineraor? How far is from he slaugherhouse and service faciliies (a leas 50 m away) Wase disposal sysem Is human wase from oiles, showers and lavaories deal separaely from wasewaer from slaugher hall, lairage and oher processing wases? Energy producion uni Does he abaoir has sandby generaor? Boiler room Is he boiler room adjacen o he serilizaion room? Serilizaion room Is he room equipped a leas wih auoclave? Emergency slaugher house Is here an emergency slaugher room? Are he faciliies, fiings and finishes mach hose of he main slaugher hall? (here should be floor pulling ring, hois and rail sysem, cradles and equipmen Resul of checking Commens 19
N Checking Poin serilizer and hand washing faciliies) Pos-morem inspecion area Is here a pos-morem inspecion area for animals arriving dead or die in he lairage? Mainenance workshop Are here elecrical and mechanical mainenance workshops? Feed sore There a feed sore? Resul of checking Commens i Noe Checklis I is for supervising holding grounds owned by live animal exporers; Checklis II is for supervising feedlos owned by live animal exporers; Checklis III is for saus of slaugherhouses for cale, sheep and goas (General informaion); Checklis IV is for saus of slaugherhouses for cale, sheep and goas (Specific informaion-regular supervision) 20