Beef Cattle Building Design and Layout
Abattoir design is different between different animals . According to the types of animals,abattoir can be divided into pig, cattle, sheep, poultry, donkey, horse, deer abattoir. Under the same scale,animals abattoir design are different in pre-slaughter, slaughter workshops, pre-cooling and cold storage.
This article is suitable for most animals abattoir design, including large, medium and small slaughterhouses.
- What is the abattoir design?
- The most detailed modern abattoir construction design
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- pre-slaughter building
- Emergency room
- Harmless treatment room
- Changing room
- Hand-washing facilities
- Toilets
- By-product processing room
- pre-cooling room
- Deboning room
- Cold storage
- Water supply system
- Drainage system
- Power System
- inner Environment of abattoir design
What is the abattoir design?
The abattoir design is a reasonable layout of the plant, equipment, water supply, power supply, sewage treatment, roads, and environment in the slaughterhouse. It is the basic guidance for slaughterhouse construction. The slaughterhouse design and layout needs to consider various factors such as the type of slaughterhouse,slaughter volume, the degree of slaughter and the size of the slaughterhouse.
The most detailed modern abattoir construction design
Abattoir construction is divided into production areas and non-production areas. They have some basic requirements for architectural design. However, the design of some operating rooms also has special requirements.
1.General requirements for architectural design of abattoir
- Abattoir construction should be easy to maintain and clean.It uses materials that prevent the carcass and internal organs from being contaminated.
- The ground is made of impermeable, non-slip, pressure-resistant and easy to clean materials. Drainage system with proper slope. A channel (groove) of sufficient width to receive blood.
- The drainage ditch should have facilities to prevent the inflow of solid waste.
- The surfaces of walls and columns should be white or light-colored. The part within at least one meter from the ground should be laid with non-absorbent, impermeable, and easy-to-clean materials. The surface should be smooth and free of cracks and kept clean.
- The roof or ceiling should be white or light-colored, easy to clean, and prevent dust accumulation
- Entrance and exit, doors and windows and other channels should be made of strong, easy-to-clean, impervious materials.
- Good ventilation and exhaust.
2.Special requirements for some operating rooms in abattoir design
Pre-slaughter building
- There should be a roof, the building materials should be strong, well ventilated, and there should be enough space for pre-slaughter inspection.
- The ground and passage should be concrete, and there should be enough washing water taps and proper space for the truck to drive and turn.
Emergency room
- Isolated from the slaughterhouse.
- There should be carcass hanging facilities.
- Internal organ inspection facilities.
- Special hand washing and disinfection equipment.
Harmless treatment room
- Need to have harmless treatment equipment, do a good job of harmless treatment and keep files.
Changing room
- It should be located at an appropriate place near the slaughter operation area. There should be enough space, and have personal storage bins.
Hand-washing facilities
- Install hand washing and disinfection devices in each operation area.
- The slaughterhouse shall install disinfection pool and hand washing and disinfection facilities, including liquid detergent and hand drying facilities.
Toilets
- It should be completely isolated from the slaughter, cutting and packaging room.
- Use foot-operated flushing and keep it clean at all times.
- There should be good ventilation, lighting, insect-proof, rodent-proof facilities, hand dryer or hand towel.
- There should be a sign that "wash hands after going to the toilet".
By-product processing room
- It must have washing tables and shipping equipments.
pre-cooling room design
- The space should be able to sustain less than six pigs or three cows per two meters on the hanging rail.
- The pre-cooling facility should reduce the temperature of the carcass center to 0 to 5 degrees within 18 hours after slaughter.
- The walls should be laid with light-colored impervious materials. The ground should have good drainage facilities; the room temperature of the pre-cooling room should be evenly distributed and maintained at 0 to 5 degrees.
Deboning room
- It should be isolated from slaughter operations.
- Workbench and conveying device should be provided.
- The room temperature should reach 12 degrees Celsius, the humidity should be below 85 percent, and air supply equipment should be provided.
- Set cold and hot water tanks for washing at appropriate positions on the working line, and have automatic temperature.
Cold storage
- Freezing facility (exempt if there is no frozen product): its temperature should be below minus 40 degrees Celsius, recording device.
- Cold storage and frozen storage (exempt for those without refrigeration or frozen products): When the cold storage is full, the center temperature of the product should be maintained at 4 degrees to minus 2 degrees. The freezer storage should be able to maintain the center temperature of the product It is always kept below minus 18 degrees Celsius and has an automatic temperature recording device.
- Thawing room (exempt if there is no thawing operation): It should be located in the freezing room, the unpacking area and the cutting and packaging room, and must be isolated from the cutting and packaging room or located in the cold storage (room). Store items should be at least five centimeters away from the wall and the ground.
- Unpacking operation area (exempt if there is no unpacking operation): It should be located in the vicinity of the thawing room, the cutting and packaging room and the freezing room, and must be isolated from the cutting and packaging room. It is also equipped with equipment to collect the removed cartons, plastic bags, baskets, etc.
Water supply system
- All water used for carcasses, viscera, and appliances or machinery in contact with carcasses and viscera should be equipped with water purification or disinfection facilities. The water quality after treatment should meet drinking water quality standards.
- Groundwater source should be kept at least 15 meters away from pollution sources such as septic tanks and waste dumps. The reservoir of the slaughterhouse should be a closed structure. Its installation location should be more than three meters away from the dirty place and septic tank.
- The slaughterhouse should adequately supply hot water for sterilization at a temperature above 83 degrees Celsius. A thermometer should be installed at the place where the hot water is used. the hot water pipeline and water outlet should be clearly marked.
- Water storage tanks (towers, pools) should be constructed with non-toxic materials that will not pollute the water quality, and facilities should be provided to prevent pollution.
- Pipes for drinking water and non-drinking water should be installed separately and clearly marked.
Drainage system
- Production wastewater discharge refers to water polluted by chemical substances and mechanical impurities during production.
- Production wastewater discharge refers to water that has been used in the production process but is not polluted or is only slightly polluted.
- Domestic wastewater is used to discharge water discharged from toilets, rain and snow precipitation on building roofs, roads, storage yards, and greening.
Power System
- External power supply system
- Power distribution system in workshop
- Lighting system in plant and indoor
- Protection and repair department of electrical equipment.
Inner Environment of abattoir design
The environment in the field shall be kept clean at all times and a complete drainage system shall be provided. The vacant land should be paved with concrete, asphalt or greening to reduce dust generation. There should be proper fences or walls around the second field.
Conclusion: we believe that by reading the above article carefully, you should have a very detailed understanding of the entire abattoir design process and requirements . But what I want to remind you here is that the design of the abattoir requires professional knowledge to complete. You only need to understand clearly which issues need attention. The rest will be solved by professionals.
Source: https://www.modernslaughterhouse.com/abattoir-design-and-construction/