This document provides plans and information for an animal farm and food processing complex. It includes a basic block plan showing the layout of the various facilities on the property. The main areas of the abattoir or slaughterhouse are described, including stockyards, lairage areas for holding animals, and sections for stunning, bleeding, carcass dressing, inspection, and washing. Diagrams depict the flow of clean and dirty areas as well as the standard layout of a slaughterhouse and the administration office floors. The goal is to humanely process animals into meat in a sanitary and regulated manner.

1. ANIMAL FARM / FOOD PROCESSING COMPLEX

2. ANIMAL FARM / FOOD PROCESSING COMPLEX
13.020
1
5
.0
8
9
15.270
8
.6
5
2
1
3
2
4
5
6
8
7
9
10
11
12
13
14
15
BASIC BLOCK PLAN Superimposed on Actual Site Plan
LEGEND
1 Administration
2 Security
3 Parking
4 Dog Feed
5 Warehouse
6 Feed Mill
7 Treatment Plant
8 Factory
9 Broilers 3mnths
10 Broilers
11 Layer 1 year
12 Layer 2yrs
13 Day-old Chicks
14 Abattoir
15 Drinkry

3. ANIMAL FARM / FOOD PROCESSING COMPLEX
MODERN ABATTOIR
CONSIDERATIONS
The abattoir shall have the following
facilities:
a) Resting places for animals before
slaughter.
b) Ante-mortem inspection.
c) Carrying out humane slaughter.
d) Flaying, dressing and washing of the
carcass.
e) Handling by-products.
f) Inspection of meat and disposal of
meat unfit for human consumption.
g) Laboratory.
h) Staf-welfare
i) Segregation ward for sick/diseased
animals.
j) Adequate water supply.
FUNCTIONAL DIAGRAM
CLEAN AREAS
DIRTY AREAS Accessories Sections of An
Abattoir
Besides these main components of
an abattoir, plant should have
following accessories sections:
Blood collection
Hide and skin store
Gut and tripe room:
Red offal roomRendering plant
Inedible area
Equipment wash
Manure bay
Veterinary office and laboratory
Vehicle washing
Facilities for personnel
Effluent treatment plant
MAIN AREAS
(i) Stockyard:
For collection and marketing of livestock in
a large number.
(ii)lairage:
To keep two to three days stock for
slaughter.
(iii) Slaughter House Hall: From lairage,
animals are transferred to slaughter hall.
It has several sections:
b) Stunning pen:
It is the area where animals are made unconscious before
killing.
c) Bleeding area:
Immediately after stunning, the animal are bled to death.
d) Carcass dressing area:
In this area a number of operations are carried out such as
removal of hide and skin, head removal, evisceration, splitting,
trimming and final wash etc.
e) Inspection area:
Before evisceration the carcass has to be examined carefully for
any pathological lesions. .
f) Carcass washing area:
A separately drained area or an area of sufficient size slopped to
a floor drain should be provided for washing of the approved
carcasses with a jet of water. This area should be well curbed
(iv) Cold storage:
If the meat is to be consumed immediately
after dressing .
(v) Cutting and deboning room: Once
the carcass is firmly set in chilling room,
deboning (separation of meat from bone)
becomes easier and cut into pieces.
(vi) Packaging and despatch section:
Adjacent to cutting and deboning room
there is packaging room where the meat
chunks are packaged and after freezing
they are kept under frozen condition before
despatch.
(vii) Condemned meat room:
It is directly connected with inspection
area.
(viii)Detained meat room:
Suitable and sufficient facilities should be
provided for the isolation of the meat
requiring further examinaton .
(xi) Quality control laboratory:
This is meant for detailed examination of
specimen from carcass and their
respective viscera.

4. ANIMAL FARM / FOOD PROCESSING COMPLEX
SCHEMATIC
ABATTOIR(STANDARD) 122 sqm
1
LEGEND
1 Small stock
2 Stunning Pen
3 Bleeding Area
4 Cradle
5 Small Stock Slaughter
6 Skins
7 Tripery & Edible Offals
8 Factory
9 Slaughter (large stock)
10 Dispatch
11 Records Office
12 Changing Room
13 Shower
14 WC
2
3
9
10
11
8
7
14
13
12
6
5
4

5. ANIMAL FARM / FOOD PROCESSING COMPLEX
SCHEMATIC
ADMINISTRATION/OFFICE
GROUND FLOOR
1 Entrance
2 HR
3 Foyer/Reception
4 Visitors lounge
5 Visitor's WC
6 Lobby
7 WC
8 Office
9 Working Area
10 Office
11 Kitchenette
12 Back Terrace
1
4
2 3
7
8
9
6
5
11
10
7
6
4
1
8
FIRST FLOOR
1 Open Void
2 CEO
3 Washroom
4 GM
5 Meeting Room
6 Server Room
7 FM
8 CM
12
2
3
5
3
3
3