The layout design of a slaughterhouse is a critical aspect that must prioritize efficiency, safety, and animal welfare. The facility should be divided into distinct zones, each with a designated purpose. The receiving area is the entry point for animals, where they are inspected for health and readiness for slaughter. It should be designed to minimize stress on the animals and ensure smooth movement. Next, the stunning and slaughtering area should be well-organized and equipped with humane methods to minimize suffering. Proper drainage and waste management systems must be in place to maintain hygiene and reduce contamination risks. Finally, the processing and packaging area should be designed to streamline the transformation of carcasses into meat products, following strict sanitary and quality standards. Regular audits and compliance checks are essential to ensure the layout design supports the well-being of both animals and workers while meeting industry regulations.
Furthermore, the slaughterhouse design must prioritize the health and safety of workers and the surrounding community. Adequate ventilation and personal protective equipment are crucial to safeguard employees from potential health hazards. Moreover, the layout should include separate areas for equipment maintenance and cleaning to prevent cross-contamination and ensure sanitation. Regular training programs on proper handling and safety protocols should be provided to all staff members. Additionally, locating the slaughterhouse away from residential areas and implementing noise reduction measures will help minimize disruptions to nearby communities. By adhering to these considerations, the layout design of a slaughterhouse can create a well-organized, efficient, and humane facility that upholds the highest standards of safety, animal welfare, and environmental consciousness.
1. LAYOUT DESIGN OF SLAUGHTER HOUSE
Dr. Trilok Mandal (BVSc & AH)
Department of Animal Breeding and
Genetics (MSc)
Agriculture and Forestry University
(AFU) Rampur, Chitwan, Nepal
Email: trilokmandal97@gmail.com
2. ABATTOIR
Slaughter house – technically referred as Abattoir.
Traditionally called- butcheries, giving negative feeling
due to foul smell, unhygienically disposal of wastes.
meant for human
SH- place where animals consumptions are sacrificed.
Public acceptance - concern
3. TYPES OF ABATTOIR
Modern abattoir
Semi-modern-Facilities for slaughter and bleeding on the floor but subsequently entire
dressing, washing, halving and quartering takes place on the rails in hoist position
Traditional abattoir
4. CONSIDERATIONS
Policy decisions-
Site, size, trade practices and range of byproducts
Engineering aspects- layout plan
Cost consideration
Infrastructure depends upon the-
• Maximum daily kill
• A regular full time operation
• Disposal & treatment of waste
• Byproducts utilization
5. SELECTION OF SITE
Outskirt of the town or city
Elevated ground for easy draining
Adequate and potable water
Concrete road facilities for transportation
Uninterrupted electric supply
Space for future expansion
Away from airport
Social and religious acceptance
Free from pollution, odour, chemical plants etc
6. CONTD--
Availability of skilled manpower
Availability of meat animals
Soil quality- to support good foundations and pillars of the buildings
Separate entity i.e. reasonable distance from other buildings
Separation of clean and dirty area
7. SIZE
Depends on the number of animals of each species to be
slaughtered everyday
Range of operation (slaughter/ dressing/ deboning/ packaging)
Availability of fund
Byproduct processing
8. Civil Infrastructure
Lairage
AM examination
Humane slaughter
Flaying, dressing and washing of the carcasses
Hanging carcasses and edible offals
Byproducts handling
Inspection of meat and disposal of condemned carcasses or part there of
Staff welfare
9. ESSENTIAL COMPONENTS
pens
2. Slaughter hall
Stunning
section
Bleeding
section
Skinning
section
Dressing
section
Evisceration
section
Postmortem
section
Isolation block/
emergency slaughter
unit
Chill rooms
Detained/condemned
meat rooms
Hide and skin store
1. Lairage / livestock holding7. Gut and tripe room
8. Offal room
9. Meat cutting room
10. Vet office & laboratory
11. Despatch room
12. Cloak room
13. Manure bay
14. Effluent plant
10. DESIGNINGSTANDARDSANDGUIDELINES
A minimum site area of 1800 square meters will be required to accommodate all modules.
The abattoir layout presented is based on a rectangular site 30 meters by 60 meters.
The required minimum height for processing is 3m.
The slaughter area for large animals, which include wench, should be 4.5m.
The windows should be high enough to prevent children from looking in and walls should be tiled
to height > 2m.
