Abattoir buildings, equipment, personnel, and operating procedures should assure the continued wholesomeness and freedom from adulteration of carcasses and meat. Floors, walls, and ceilings should be constructed of materials and in a manner that allows sanitary operation and thorough cleaning. An ample supply of hot and cold water and cleaning materials should be conveniently available for slaughtering, cleaning, and personal hygiene. Water of at least 180°F (82°C) should be available for sanitizing equipment and tools after cleaning. Equipment, knives, and utensils that have contacted diseased carcasses should be cleaned and sterilized before being used again. Waste-water drainage, with proper trapping and sewage disposal, should be adequate to maintain the abattoir in a sanitary condition. Ventilation should be sufficient to assure that edible product areas are free of noxious odors. Access of flies, rodents, and other vermin should be prevented. Lighting should be maintained at an intensity adequate for cleaning and inspection. Equipment should be of such material and so constructed as to be readily and thoroughly cleaned and should be properly maintained. Separate, clean containers for edible and inedible materials should be provided at convenient locations. Racks or tables should be provided for heads. Personnel should wear clean garments and follow all hygiene and sanitation procedures.

Last full review/revision March 2012 by Charles M. Scanlan, DVM, PhD