S. No.

Compliance Requirement

Compliance Check / Action Point

Status / Remarks

Residential use

Do not use any part of the slaughter house premises for living or sleeping, unless separated from the factory by a wall.

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Drainage and plumbing

Provide efficient drainage and plumbing systems with properly and permanently installed drains and gutters.

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Refuse disposal

Provide suitable arrangements for disposal of refuse.

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Blood drainage

Provide underground blood drainage with easy-cleaning facilities or covered portable receptacles.

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Drain traps/screens

Equip drainage systems with traps and screens to prevent entry of rats, mice, vermin and other scavengers.

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Edible/inedible segregation

Keep rooms/compartments for edible products separate and distinct from those for inedible products.

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Hides and skins

Provide suitable and separate storage space for hides and skins.

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Separate exit

Ensure the hides/skins storage room has a separate exit.

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Potable water

Maintain a constant and sufficient supply of clean potable cold water under adequate pressure.

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Hot water

Provide adequate hot water supply in the slaughter hall during working hours.

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Pressure hoses

Provide suitable pressure hose pipes for cleaning and sanitation.

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Changing/cleaning facilities

Provide adequate facilities for workers to change clothes and clean footwear and hands before entering meat preparation/storage areas.

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Sanitary facilities

Provide sufficient latrines, toilets, urinals, washbasins and bathrooms for each sex.

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Changing rooms

Provide suitable and sufficient changing rooms for workers.

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Knife sterilisation

Provide suitable facilities at convenient locations for sterilisation of knives, sharpeners (mushtala) and other slaughter house equipment.

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Stainless-steel equipment

Ensure knives and sharpeners (mushtala) used in the slaughter house are made of stainless steel.

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Smoke removal

Where cooking is carried out on open fire, provide chimneys for removal of smoke and soot.

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Chilled meat storage

Where dressed meat is stored without immediate further processing, maintain the storage room at 0°C to 2°C.

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Waste processing/disposal

Suitably process slaughter house refuse and waste into animal by-products or dispose of it in suitably covered pits preventing access by scavengers.

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Effluent Treatment Plant

Provide a suitable Effluent Treatment Plant (ETP) in large slaughter houses.

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Small slaughter house waste

Compost waste material in small slaughter houses for use as manure, where applicable.

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Large slaughter house rendering

In large slaughter houses, render/cook waste in a rendering plant to produce meat and bone meal and inedible fats.

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Isolation of meat for examination

Provide suitable facilities for isolating meat requiring further examination by the authorised Veterinary Officer.

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Laboratory facility

Provide a laboratory appropriate to the size of the factory and volume/variety of meat products manufactured.

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Laboratory approval

Obtain approval of the laboratory from the licensing authority after inspection.

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Qualified Chemist/Analyst

Ensure the Chemist/Analyst has graduation with Chemistry as one of the subjects.

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Veterinary Microbiologist

Ensure the Veterinary Microbiologist is a qualified veterinarian with 2 years' experience in meat analysis or holds a Master's degree in Veterinary Public Health with specialisation in Meat Hygiene.

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Adequate lighting

Provide adequate natural or artificial lighting throughout the abattoir/meat processing unit.

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Lighting at inspection points

Maintain lighting intensity of at least 540 Lux (50 foot candles) at inspection points.

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Lighting in work rooms

Maintain lighting intensity of at least 220 Lux (20 foot candles) in work rooms.

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Lighting in other areas

Maintain lighting intensity of at least 110 Lux (10 foot candles) in other areas.

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Colour accuracy

Ensure lighting, where appropriate, does not alter the colour of meat/products.

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Protection of light fixtures

Ensure bulbs and fixtures suspended over meat are of safety type and protected against breakage and contamination.

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Meat inspection

Carry out meat inspection in daylight as far as possible and provide well-distributed artificial lighting throughout the abattoir.

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