DEFINITIONS
For the purpose of this guidebook, the following definitions shall apply:
1- Slaughterhouse
Any building or place used for killing of animals where the flesh is intended for human consumption, typical situation and floor plan of a slaughterhouse is illustrated in Annex A
2- Stunning pen
Compartment which is suitable for confining only one animal at a time while it is being stunned and which is so constructed as to confine, without discomfort, to prevent any substantial movement of the animal forward, backward or sideway
3- Stunning
Renders an animal insensible before it is killed
4- Sticking
Severance of the major blood vessels in the neck or immediately anterior to the heart by means of a knife and “stuck” shall be construed accordingly.
2.5 Bleeding
Remove as much blood from the carcass as possible before further handling
2.6 Scalding
Lowering of animal into steam to prepare skin for dehairing
2.7 Dehairing
Removal of the hair of the carcass
2.8 Gambrelling
Suspending the carcass for particular operation
2.9 Singeing
Cleaning the carcass by burning the hair
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DESIGN AND CONSTRUCTION OF SLAUGHTERHOUSE (20-50 Heads Hogs and 5-10 Heads large Animals Capacity)
2.10 Evisceration
Process of removing the internal organs in the abdominal and thoracic cavities
2.11 Dressing
Preparation of carcass after evisceration, ready for storage or sale
2.12 Splitting
Dividing carcass into parts
2.13 Carcass
All parts including viscera of slaughtered cattle, sheep, goats or swine that may be used for human consumption.
2.14 Meat
Edible part of the muscle of cattle, sheep, goats or swine
2.15 Offal
Part of internal organs of a slaughtered animal
2.15.1 Green offal
Digestive tract of ruminants such as the stomach, or the intestines which still contain fecal matter.
2.15.2 Black offal
Digestive tract of swine such as the stomach, or the intestine which still contain fecal matter.
2.16 Retained meat
Meat requiring further examination as declared by a veterinary inspector after veterinary examination
2.17 Condemned meat
Meat which is unfit for human consumption as declared by a veterinary inspector after veterinary examination
2.18 Gut or tripe
Black or green offal