environmental policy

1. PURPOSE OF THE DOCUMENT:
The purpose of this document is to give a general understanding of the policies of slaughter
houses in Pakistan. Apart from the slaughtering procedures and policies, there are some
suggestions provided later on. This information is to introduce the subject matter and provide a
general idea and information on the said matter. Although, the material included in this
document is based on information gathered from various sources.
BRIEF DESCRIPTION:
The meat industry of Pakistan is working mostly on unorganized pattern since its inception. The
street slaughters are the major source of meat for masses, which is poor in quality and hygiene.
In spite of one of the largest animal producer, meat export of Pakistan is at the lower end due to
unorganized industry pattern. However the industry trend has changed in urban cities since last
ten years and modern slaughterhouses have been installed both by the private and public sector.
Slaughter house is any facility where farm animals are slaughtered to be processed into meat
products. The animals that are commonly slaughtered for food are cattle (beef & veal), sheep
(lamb & mutton).
REQUIREMENTS:
ANIMALS:
Following are the requirements for the animals to be slaughtered:
1. It should be the one that is halal.
2. It should be healthy.
3. It should be alive at the time of slaughtering.
4. Only animals fed on halal feed should be allowed to be slaughtered.
5. Animals that came from a long distance should be first allowed to take rest before
slaughtering.
SLAUGHTERER:
The slaughterer should be an adult Muslim who fully understands the fundamental rules to
slaughter an animal.
SLAUGHTERING TOOLS:
The tools used for slaughtering shall be sharp and made of steel. They shall cut by their edge and
not by their weight. Bones nails and teeth shall not be used as slaughtering tools.
SLAUGHTERING PLACES:

2. Slaughter places shall be dedicated to halal slaughter only and shall satisfy ISO 22000 (Food
Safety Management System). They should have the weighing and washing facilities. Clean water
supply should be available.
SLAUGHTERING PROCEDURE:
1. Animals to be slaughtered shall be checked.
2. Animals sent for slaughter shall be clean of any dirt, mud or faeces. Dirty animals shall
be cleaned in areas set aside for washing purposes.
3. Animals should be led to the slaughter area by humane methods.
4. Animals waiting to be slaughtered should be prevented from seeing those being
slaughtered.
5. Poultry received should be transferred to the slaughter area in the shortest time possible.
It should also be properly inspected.
6. Animals can be hand slaughtered or mechanically slaughtered.
7. After slaughtering, packaging material should not contain materials that are non-halal or
hazardous to human health.
PRODUCTION PROCESS FLOW
The production process starts with 12 to 18 hours rest of animal before slaughtering. This
process is known as lairage. Animal should be served with water only in lairage. While in
lairage, veterinary doctors use to conduct an anti-mortem in which animal is thoroughly checked.
Once anti mortem and lairage are completed slaughtering process starts by sending animal in
cattle tunnel in front of Muslim slaughtering box. Slaughterer’s will slaughter animal one by one
through cattle slaughtering box and helper hang the animal through chains on Bleeding
Automatic Line. Once the blood is fully drained from animal, slaughterers start removing the
skin of animals. This is known as skinning process. The next step is to cut open the animal body
to dislodge the contents and produce the carcass. It is important that the carcass remains or is
placed in the hanging position on railing. This process is known as evisceration. After
evisceration, veterinary doctors and nutritionist conduct post mortem, in which meat quality and
hygiene examination are conducted as per the required standards. After post mortem the hanged
carcasses are sent to refrigeration plant for required chilling. After the required chilling process,
meat is ready for dispatch. Following is the process flow diagram for proposed slaughterhouse.

3. CRITICAL FACTORS:
1. Develop strong linkages with animal suppliers for sourcing quality live animals.
2. Time management is very important.
3. Good relations with the buyers.
4. Efficient management of stock.
5. Induction of trained human resource for the handling.
SUGGESTIONS:
1. No smoking shall be allowed in any part of the market premises covered by a roof.
2. No person afflicted with any cutaneous or other disease of contagious or infectious
character shall be employed or allowed to sell in the market premises.
3. The supervisor of the market shall employ some person or persons to sweep and clean the
market premises and remove daily therefrom all refuse and objectionable substances.
4. It shall be the duty of every occupier or holder of any stall or part of a stall in any section
of the market —
(a) To keep every stall or part of a stall thoroughly clean at all times;
(b) to sweep up all refuse matter which may have been thrown or deposited or may
have fallen on any part of the stall or on the adjoining floor and remove all
sweepings and all decayed or rotten or other refuse matter and deposit the same in
the dust bins provided for that purpose at least once in every day;
(c) To empty completely and thoroughly cleanse and scrub every cupboard, shelf,
table and bench forming part of the stall and every barrel, box or other receptacle
in which any produce or other thing may be stored, at least twice in every week
on such days as the supervisor shall fix.
5. It shall be the duty of every occupier or holder of any stall or part of a stall in the meat
market —

4. a) to keep all hooks upon which meat may be hung thoroughly clean and polished
and free from any rust or any deposit of dust;
b) To protect all meat exposed for sale on his stall or part of a stall or hung on any
hook adjoining his stall from flies by the constant use of the wire screens;
c) to thoroughly cleanse and scrub every part of his stall, including all chopping
blocks, tables, benches, forming part of the stall, all knives or other implements
used by him for cutting up meat, and the floor adjoining his stall, at least once in
every day.
6. The slaughterhouse may be opened daily at such hour as may suit the reasonable
requirements (to be decided by the supervisor)
7. It shall be the duty of the supervisor to see that at all times all parts of the slaughterhouse
and all utensils and appliances used therein are maintained in a clean and sanitary
condition
8. Every person using the slaughterhouse for the purpose of slaughtering or cutting up any
animal shall immediately upon the completion of the work of slaughtering or cutting up
such animal thoroughly wash and cleanse the floor and any wall which may have been
fouled by blood or other matter and any utensils, appliances or apparatus which may have
been used by him in the process of slaughtering or cutting up of the animals, and he shall
forthwith remove all offal and refuse matter from the slaughterhouse.
9. No cattle shall be permitted to remain in or about the slaughterhouse longer than twenty-
four hours after they have been brought therein.
10. No hide, skin, offal or intestine shall be kept on the market premises for a period longer
than six hours after the same shall have been removed from a slaughtered animal.
11. Properly constructed and covered dust bins shall be placed at convenient places near the
entrances to the market, into which all sweepings and refuse matter shall be deposited,
and it shall be the duty of the scavenger to remove, empty and immediately replace all
such dust bins daily.
12. All walls shall be thoroughly cleaned and lime-washed and all ceilings swept and dusted
13. Whoever commits a breach of any of these Rules shall be guilty of an offence and shall
be liable on summary conviction to a penalty.
14. Slaughterhouses should be situated at a distance from the residential areas. This is to
prevent possible inconvenience to the residents, either by way of pollution from slaughter
wastes or by way of nuisance from noise or stench/smell.