Learning Guide 15: Animal Health Care Service NTQF Level-IV

ASSOSA AGRICULTURAL TVET COLLEGE
Animal health care service

NTQF Level- IV
Learning Guide 15
Unit of Carry-out Veterinary Public
Competence: Health Activities
Module Title: Carry-out Veterinary Public
Health Activities
LG Code: AGR AHC4 M05 L02 LG15
TTLM Code: AGR AHC4 TTLM 0921v1
LO2. Prepare to conduct the ante mortem and

post-mortem examination
TVET Program: Animal Health Care Service

TTLM : AGR AHC4 version 1 Level IV Page 1 of 36
TTLM, SEP. 2021
Instruction Sheet Learning Guide 01
This learning guide is developed to provide you the necessary information regarding the
following content coverage and topics –
Obtaining and preparing Correctclothing, equipment and resources.
 Identifying OHS hazards.

 Obtaining information about the animal to be examined.
 Keep clean work area.
 Performing Ante mortem examination.
 Carrying out external assessment and signs of abnormalities.
 Identifying abnormalcharacteristics.
 Passing Judgment for slaughter.
 Moving slaughtered animal to slaughtering room.
 Carrying out Humane methods of slaughtering.
This guide will also assist you to attain the learning outcome stated in the cover page.
Specifically, upon completion of this Learning Guide, you will be able to –
 Identify OHS hazards.

 Obtain information about the animal to be examined.
 Keep clean work area.
 Perform Ante mortem examination.
 Carry out external assessment and signs of abnormalities.
 Identify abnormalcharacteristics.
 Pass Judgment for slaughter.
 Move slaughtered animal to slaughtering room.
 Carry out Humane methods of slaughtering.

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Learning Instructions:
1. Read the specific objectives of this Learning Guide.
2. Follow the instructions described in number 3 to 20.
3. Read the information written in the “Information Sheets 1”. Try to understand what are being
discussed. Ask you teacher for assistance if you have hard time understanding them.
4. Accomplish the “Self-check 1” in page 6.
5. Ask from your teacher the key to correction (key answers) or you can request your teacher to
correct your work. (You are to get the key answer only after you finished answering the Self-
check 1).
6. If you earned a satisfactory evaluation proceed to “Information Sheet 2”. However, if your
rating is unsatisfactory, see your teacher for further instructions or go back to Learning
Activity #1.
7. Submit your accomplished Self-check. This will form part of your training portfolio.
8. Read the information written in the “Information Sheet 2”. Try to understand what are being
check 2).
11. Read the information written in the “Information Sheets 3. Try to understand what are being
check 3).
14. If you earned a satisfactory evaluation proceed to “Operation Sheet 1” in page 16. However,
if your rating is unsatisfactory, see your teacher for further instructions or go back to
Learning Activity #1.
15. Read the “Operation Sheet 1” and try to understand the procedures discussed.

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21. Do the “LAP test” in page 17 (if you are ready). Request your teacher to evaluate your
performance and outputs. Your teacher will give you feedback and the evaluation will be
either satisfactory or unsatisfactory. If unsatisfactory, your teacher shall advice you on
additional work
.
Obtaining and preparing Correct clothing, equipment and
Information Sheet-2 resources.
Correct clothing, equipment and resources include: electronic medias (radio, internet a
Identifying OHS hazards.

Information Sheet-2

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OHS hazards include:
 Animal bites, kicks or scratches
 Biological hazardous waste and sharps disposal
 Handling of anaesthetic agents, chemicals and scavenging systems
 Gas leakage
 Inhalation of aerosol particles
 Intraocular contamination
 Manual handling, including carrying, lifting and shifting
 Needle pricks and cuts from other sharps
 Release of infective agents (animal and human)
 Zoonoses
nd television), print medias (brochures, pamphlets, newsletters, bill boards and leaflets)
2.1 Introduction
By the very nature of their work, veterinary technicians are frequently exposed to potential safety
hazards, including bite wounds and other animal-related injuries, laboratory accidents, x-ray radiations,
waste anesthetic gas, noise, and toxic chemicals.
While in the process of treating, restraining, castrating or examining animals, the veterinarians were
bitten, kicked, gored, pawed, knocked down, trampled, run over, and even fallen upon by these animals.
While treating resisting farm animals, veterinarians cut themselves, fell, stumbled, or slipped on wet
ground or ice in attempts to avoid injuries.
It is therefore in everyone’s interest to learn about the hazards that present in a veterinary
environment and to take all reasonable steps to protect the hospital staff, patients, and clients from
injury and illness.
2.2 Animal Related Injury

Veterinary technicians are constantly exposed to sick or fractious animals and their blood, urine, and
feces, and the potential for animal-related injury or disease is always present. The most important
animal related hazards in the veterinary environment are as follows:
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 Parasites and zoonotic diseases
 Exposure to feces, urine, blood, and tissues that contain pathogenic microorganisms, such as
salmonella and listeria
 Handling contaminated needles and other biological wastes
2.2.1 Allergies
Allergies to animal flea, fur, urine and saliva are common among persons working in veterinary
hospitals. The route of exposure to animal allergies is usually air borne, with common clinical signs
including itchy and runny nose and eyes, conjunctivitis or urticaria (raised, red, itchy lesions). More
serious symptoms include coughing, wheezing, and shortness of breath. Allergic symptoms may occur
following a lick, scratch, or bite but this is relatively rare. Allergic persons are advised to avoid contact
with the offending animal species and to consult an allergist regarding the use of anti histamines and
other drugs to prevent or treat symptoms. If contact with the animal species cannot be avoided, use of
gloves and a surgical mask is effective in reducing exposure to most allergens.
2.2.2 Sharps
Caution is needed when handling sharps (needles, scalpel blades), particularly those that have been
used for therapeutic procedures. Not only are these materials often coated with infectious materials but
also they can cause a skin wound that will inoculate the infectious material into the wound site, vastly
increasing the probability of infection.
2.3 Chemical Hazards
Veterinary technicians frequently treat animals that have been poisoned or burned by chemicals such as
pesticides, pharmaceuticals, and cleaning agents.
2.4 Use of protective equipment

To minimize exposure to hazards chemicals, it is necessary to wear protective equipment when working
with these chemicals. The employer must provide all personal protective equipment and the employee
must wear it as required by the employer. The employee must ensure that protective equipment is
properly cleaned and maintained and that sufficient equipment is available to fit each work correctly.
OHS regulations require that staff members be trained to recognize when use of equipment in
necessary, the type of equipment to use in each situation, how to wear and adjust the equipment, the
limitations of the equipment, and the proper care of the equipment.

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2.5 Disposal
 Many chemicals cannot be safely or legally discarded with regular garbage. The material safety
data sheet should be consulted to determine correct disposal options for any particular
chemical. Municipalities often have regulations that govern disposal of chemicals and should be
consulted for further information.
 waste materials, including solvents, oils, grease, paints and other flammable substances, should
be placed in covered metal containers before disposal
 broken glass must be clearly identified and placed in puncture proof container
Self-Check 2 Written Test
Name: _________________________ Date: _______________
Directions: Answer all the questions listed below
1. Describe the potential safety hazards in the work place (3 pts)

2. Discuss the most important animal-related hazards in veterinary environment (2pts.)
3. Identify protective equipments and their use (5 pts.)
Obtaining information about the animal to be examined.

Information Sheet-3
Preliminary information include:

 Physiological status of female animal
 Weight
 Body condition
 Previous health problems
 Sign of ill health if any
 Health of other animals in the same herd/institution
 Receiving animals
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 When the quarantine inspector receives animals, s/he should know the following points and make the
required arrangements.
 • It is important to check all the papers that accompany each load, but it is equally important to
establish a checklist of observations about the animals that should be noted.
 • Inspect the following information: date and time of shipment, animal health certificates (if
available), look for comments regarding vaccines or medications, etc. It is also reasonable to inspect
the trucker's log etc.
 • Weigh all animals on arrival.
 • Look at shrink and condition, handling and transportation of animals on arrival
 • Establish a check list for inspection that includes a rating scale for each item. The check list should
include a rating for temperament (tired, alert, active), outer condition (wet, dirty, clean), breed, frame
and finish description, lameness, swelling, and number and location of previous or existing tags (if
available).
 • Set a minimum standard for acceptance and be willing to refuse delivery. Feed and water should be
available to animals when they are unloaded.
 • Cattle coming from feedlots should be placed on a high energy feed.
 • For cattle coming from the range, the first feed offered should be excellent quality dry hay. Six to
eight hours after arrival, change the feed to a low medium energy totally mixed feed such as one-third
corn and two-thirds ground alfalfa hay. Within 24 hours, animals can be placed on a medium energy
feed such as a 50/50 mix of corn and alfalfa.
 • Bunk management is an important key to minimizing problems with new cattle. The inspector
should get assistance from the nutritionist to develop a cost effective ration and a proper monitoring
system for feed delivery.
 • The best location for water troughs for all animals is directly behind the bunk pad apron. Flow-
through water troughs are the best type to use for new animals.


 Processing animals
 When the quarantine inspector processes animals, s/he should know the following points and make
the required arrangements.
 • For animal coming directly from range lands, consider timely mass medication of animals to
eliminate or minimize an expected outbreak of TADs.

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 • Animals entering quarantine facilities should be given an ear tag that identifies the animal as a
member of a group of animals received and processed at the same time. Without identification,
analysis of performance and proper precautions for medication withdrawals cannot be accomplished.
For animals coming from range lands or those who have lost their ID, apply ear tag containing lot and
individual information.
 • It is best to use disposable syringes and needles. Care must be taken to ensure that detergents and
disinfectants are thoroughly rinsed from syringes after cleaning, especially syringes used for modified
live vaccines. Detergents and disinfectants will kill modified live vaccines and may cause tissue
irritation. Always use the smallest needle possible. Most vaccines can be given with an 18 gauge, 1 to
1 1/2 inch needle.
 • Never use the same needle on more than 10 animals. Be alert for damage to or contamination of the
needle and change the needle immediately.
 • Most animals need 12 to 72 hours rest after receiving. It is best to schedule all processing early in
the morning and plan to finish before 11 a.m. It is a serious mistake to process highly stressed cattle
after mid-morning.
 • Handle all animals carefully and slowly.
 • If animals do not move through the facilities easily, have a qualified professional analyze the
problem. Frequently minor changes in the facilities can improve animal movement and decrease
stress to both animals and workers.
 • Each set of animal gets a lot number and pen assignment based on its species and source as feedlot
(cattle) or range lands (cattle, sheep, goat and camels).
 Feeding animals
 When the quarantine inspector starts feeding animals, s/he should know the following points and
make the required arrangements.
 • Cattle coming from feedlots should be placed on a high energy feed.
 • Adapting newly arriving animals from the range to a dry lot ration without inducing gut irritation
and acidosis is a major factor in preventing disease in quarantine facilities.
 • The quarantine facility nutritionist should typically start cattle on a moderate energy, total mixed,
dry ration offered in two to three split feedings during the first five to seven days after processing.
 • It is very important to know the dry matter intake on a daily basis. Fluctuations in intake can lead to
subclinical acidosis. Subclinical acidosis is commonly misdiagnosed as respiratory disease.
 • Keeping a daily log of feed consumption will not only help monitor feed intakes, but will also allow
to spot outbreaks of respiratory disease early.

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 • Feed consumption will typically drop approximately 25 percent 24 hours before there is a
significant rise in the body temperature of group animals.
 Finding and treating sick animals

 • The three keys to identifying typical sick animal are depression, abnormal gut fill and changes in
respiratory rate. However, these keys become difficult to assess in the afternoon.
 • Quarantine inspectors should set up a system for scoring the severity of the illness. The system
should include a rating scale for depression and gut fill. Scoring should be done before the animal's
temperature is taken.
 • Treatments must follow the manufacturer's recommendations; approved and monitored by the
quarantine inspector.
 • The quarantine inspector should set up a treatment program and establish cut off temperatures for
individual animal treatment.
 • It is very important to identify and establish an individual record for each animal treated. These
records will allow to accurately evaluate treatment programs, establish appropriate withdrawal times
and help make decisions in the future treatments, should an infection relapses.
 • Avoid giving medications in the hind leg muscles.
 • Use subcutaneous or intravenous injections if approved by the manufacturer, or use the muscles of
the neck for intramuscular injections.
 • Do not inject more than 10 cc per site and watch for injection site problems.
 • It is important to protect sick animals from adverse environmental conditions such as mud, dust and
extreme heat or cold.
 • Give sick cattle 18 to 24 inches of bunk space and avoid feeding hay in a feeder other than the bunk.
 • Avoid the use of fermented feeds for sick cattle.
 • The quarantine inspector together with the animal nutritionist should design an appropriate feeding
program for sick animals and for returning recovered ones to their home pen.

 Quarantine operating Procedures

 • Each animal must undergo quarantine procedures before export for a minimum period of 30 days.
 • The exporter or agent coordinating the exportation must nominate a person who will be accessible to
the quarantine station manager if any problems arise.
 • The quarantine facility will provide sufficient staff to undertake duties relating to the care and
maintenance of the animals, cleaning of the shed, loading, unloading and transportation of the
animals after the period of quarantine.

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 • The exporter will also provide all feed while water will be provided by the quarantine station.
 • The quarantine pens should be cleaned thoroughly on completion of quarantine.
 • The water troughs should be checked daily and cleaned once a week or more frequent if required.
 • The feeders are to be cleaned every second day and topped up with fresh hay and if animals are
being fed grain the grain troughs should be cleaned daily.
 • The quarantine station will provide staff for the supervision, oversight and assistance with all
aspects of animal health and husbandry directly related to the quarantine requirements.
 • All staff of the exporter must abide by the rules and regulations of the quarantine station.
 • Upon arrival at the station the livestock should be removed to their allotted pens and a proper
assessment of the physical and clinical condition should be made. Anything unwanted should be
recorded and the quarantine inspector consulted.
 • All animals are subject to a veterinary examination on arrival, and immediately before release.
 • Inspectors are required to ensure that there is no direct contact between sick and healthy animals at
any time throughout the quarantine period. Where any direct contact occurs (outside of normal
operational practices) this must be recorded in a specific register for reference in case of a disease
outbreak.
 • Quarantine management will provide a health record sheet for each animal. These Health Record
Sheets need only be completed for animals that are observed to have a health problem.
 • Treatments or any other relevant details must be recorded.
 • Any health problems with animals must be immediately reported to the quarantine inspector.
 • Staff attending to and caring for the export animals must note that all work clothes, shoes and other
protective clothes to remain on the station for the duration.
 • Staffs assigned to work in these facilities shower into and out of the facilities, and are required to
sign a contract prohibiting contact with other animals for 24 hours prior to and after exiting the
facility.
 • No unauthorized visitors are permitted to enter the animal quarantine facility, authorized visitors
must wear overalls and boots provided by the quarantine station.
 • Any equipment that has been in direct contact with animals must be thoroughly cleaned and
disinfected after use and before being removed from the premises.
 • Tests and treatments are conducted based on the requirements of importing countries under the
supervision of public Quarantine Inspectors.
 • Blood samples or other material derived from animals in quarantine are not to be removed without
approval by the quarantine management

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 • If any animal fails a test or shows signs of disease, that animal and any or all other animals in the
premises may be detained in quarantine for further testing and/or observation at the exporter's
expense or destroyed without recompense.
 • At the end of the specified quarantine period, if the Quarantine Inspector believes that a
consignment of animals still presents an unacceptable risk of disease spread, the consignment may be
held in quarantine for further investigation, observation, treatment, testing or for any other purpose
appropriate to the circumstances.
 • If the risk cannot be effectively managed, destruction of the consignment may be ordered.
 • Animals are handled in quarantine facilities on an ‘all-in all-out’ basis.

 Animal handling

 • Handle livestock quietly but firmly and with adequate equipment.
 • Never lose your temper and needlessly upset an anima1.
 • Harsh treatment may make an animal reluctant to return to stockyards or vehic1es.
 • Animals separated from the mob, or placed in strange surroundings, may behave differently and be
unpredictable. Consequently, extreme care must be taken when handling them.
 • Prepare yards and equipment before you begin operations. Always keep equipment, fences, yards,
gates and sheds in good repair.
 • Yards should be of adequate size and strength to match the animals being handled.
 • Be continually aware of the position of stock in a stockyard. Never turn your back on cattle, and
always be on alert for the possibility of large animals moving suddenly and crushing you against rails,
fences and other structures.
 • When drafting stock, stand to the side of the drafting gate. Animals may run you down in an attempt
to get through. Animals separated from the mob, or placed in strange surroundings, may behave
differently and be unpredictable. Consequently, extreme care must be taken when handling them.
 • If attacked by a bull beyond the reach of safety, do not panic and run. Face the animal and move
toward it. This way it is easier to out-maneuver and possibly frighten the animal.
 • Animals requiring attention should be well secured before being treated. Injuries incurred as a result
of struggling animals constitute the majority of accidents involving stock.
 • When working with stock, safety footwear with specially reinforced toe-caps and soles should be
worn to prevent crushed feet.
 • However submissive the animal may appear, constant care should be exercised in handling, so that
control is maintained over its actions at all times.

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 • An animal exhibiting signs of aggression should be immediately left alone, or the necessary safety
precautions implemented i.e. isolation.
Information Sheet-4 Keep clean work area.
2. HYGIENE
A well-planned, well-executed and controlled cleaning and sanitation programme for rooms,
machines and equipment is very important to achieve a hygienic standard. Cleaning and
sanitation alone, however, will not assure a hygienic standard in production where process
hygiene as well as personal hygiene are important factors.
Well-planned working routines may assure a better cleaning standard during processing. For
example, cleaning during processing, removal of solid waste and sufficient space in processing
rooms are factors which facilitate cleaning.
Adequate personal hygiene assures the overall cleaning process. Deterioration of the cleaning
standard may occur if microorganisms are transmitted to well-cleaned surfaces from unwashed
hands before processing starts.
Neither process hygiene, personal hygiene nor cleaning and sanitation alone can assure a
sufficient hygienic standard but together, if carried out in an optimal manner, they will guarantee
a complete hygienic standard.
2.1 Process hygiene
It is impossible to give an adequate definition of process hygiene because the critical points will
vary, depending on:
 processing
 processing buildings (site, size, buildings)
 equipment available
 permanent or non-permanent personnel (working routines, training)
 climatic conditions
 sanitary facilities
 water and energy supplies
 liquid and solid waste disposal

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2.1.1. Site of buildings for slaughtering and processing
The slaughterhouse should be situated away from residential areas. Access for animals - either
by road, rail and/or stock route - must be assured. The slaughterhouse should be located in
areas where flooding is impossible.
An abundant supply of potable water as well as adequate facilities for treatment and disposal is
important.
The land acquired for the proposed slaughterhouse should be sufficient to permit future
expansion as overcrowding of facilities may give sanitation problems.
Where the “slaughterhouse” is more or less an open slaughterplace, trees may provide some
shade or even be used as a part of the structure. If the slaughterhouse consists of regular
buildings the ground should be free of shubbery or vegetation in close proximity to the structure.
2.1.2 Size
There should be a reasonable relationship between the size of slaughter facilities and the
number of animals to be killed.
Sufficient space for lairage and tripe and hide treatment is required. The space required for
lairage will often depend on local and even climatic conditions. In specific areas it will only be
possible to transport the animals in the dry season while slaughtering may only be carried out in
the rainy season because of water requirements.
Sufficient space is required to dig pits for condemned animals, compost stacks, lavatories etc.,
and for disposal of liquid and solid waste.
2.1.3 Buildings / facilities
Buildings / facilities should be so constructed that clean and unclean processes and products do
not mix.
The floor must be hard, smooth and impervious, sloping sufficiently towards a drain thus
allowing cleaning with water.
Walls, if any, may be made of local construction materials. In certain dry areas walls are not
necessary. Materials, which can be cleaned by water, are recommended, e.g. stone, lava
blocks, bricks or concrete.
Roofs, if any, may be constructed of materials available (tiles, corrugated iron, asbestos or
aluminium).
Roofing is recommended:
 to protect and allow the slaughter process to be independent of the weather

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 to provide shade and keep down the internal temperature
 to enable the collection of rainwater in water tanks.
For detailed planning and construction of slaughterhouses/ slaughter facilities reference is made
to “Slaughterhouse and slaughterslab design and construction”, FAO Animal Production and
Health Paper no. 9, by P.J. Eriksen, FAO, Rome, 1978 and “Guidelines on small
slaughterhouses and meat hygiene for developing countries”, VPH/85.56 by I. Mann, WHO,
Geneva, 1984.
2.2 Equipment
The main principle for equipment such as tables, hooks and machines, etc. should be that it is
easy to dismantle or remove to facilitate cleaning and that it should be made of non-corrosive
materials.
Essential for the hygienic handling of carcasses and meat is equipment for hoisting the
carcasses, when slaughtered. Hoists, when possible, should be preferred to working tables.
Procedures assuring a periodical or continuous cleaning of hoists are recommended.
Cleaning and disinfection will often be complicated or impossible because of the complex
construction of machines and when choosing and buying machines, hygienic production and
possibilities for cleaning and disinfection must be considered.
2.3 Permanent or non-permanent personnel
Many large slaughterhouses have permanent personnel performing all work in the
slaughterhouses. Organization will depend on the type of production. Where personnel is
permanent, a few lessons regarding process hygiene, personal hygiene, and cleaning and
disinfection may be given.
Ideally, personnel should be organized in a way that part of the staff is occupied with cleaning
and disinfection. This group of personnel must be educated and trained especially in cleaning
and disinfection procedures as well as general hygiene.
Where the slaughterhouse/slaughter facilities cover the need for slaughtering in big areas in
developing countries, the slaughterhouse is often owned by municipalities and organized with a
manager and no permanent staff. Slaughtering is done by local butchers and a team employed
by these butchers and thus it will be difficult to give them sufficient education and training in
hygiene.
It is therefore recommended that the manager of the slaughterhouse/slaughter facilities employ

a team which is responsible for maintenance of a hygienic standard. This team should do some
clearing and cleaning during slaughtering hours or instruct the butchers and workers to do this
during and after slaughtering. This team will be responsible for cleaning and disinfection at the
end of the working day and in maintaining the hygienic standard.

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2.4 Climatic conditions
Climatic conditions will influence hygiene and processing. Different precautions should be taken
depending on the climate in the area as they are not the same in a temperate as in a tropical
climate.
Requirements regarding buildings, (see 2.1) processing (see 2.7) and working vary according to
climatic conditions.
In a tropical climate it will often be necessary to start slaughtering during the night hours before
sunrise and distribute the meat for sale in the morning hours. Slaughterhouses/slaughter
facilities in these areas may be very weather-dependent (outdoor temperature, rainy/ dry
periods, water supplies etc.). The floor and wall surfaces etc. in this kind of slaughterhouses will
in dry periods be allowed to dry completely thus assuring that no microorganisms will multiply. If
water supplies are insufficient, e.g. in dry periods, surfaces should be scraped clean and then
sun-dried if possible. This procedure will presumably give the same or even better hygienic
results than a cleaning process with insufficient amounts of water.
In large, commercial slaughterhouses in tropical climates the working routines will be the same
as those in large slaughterhouses in temperate climates. For this type of slaughterhouses, work
will be almost independent of weather conditions.
2.5 Sanitary facilities
Water points, hoses, sterilizers for hand tools etc. and cleaning equipment must be provided in
sufficient numbers. Where possible sterilizers should be supplied with hot water instead of
chemical disinfectants.
Sanitary facilities must also include a sufficient number of toilets/latrines and arrangements for
hand-washing or even possibilities for bathing (showering). These facilities must be kept clean
and well maintained.
To avoid back-flow from toilets in case of flooding the toilet outlets must be separated from
common waste water outlets.
Areas/rooms for resting and eating may be required assuring that food for the personnel and the
carcasses/meat cannot be mixed.
2.6 Water and energy supplies
If sufficient water of drinking quality is available, it will be possible to plan processing and
cleaning procedures in a way which assures hygienic products. The water supply may be from
the premises own well or from the community supply. Working routines should be planned to
economize the consumption of water because of waste water disposal.
Energy supplies will be necessary if the slaughterhouse is more or less automatic. Energy
supplies will also be necessary for automatic cleaning and could be provided through windmills,
biogas production, fuel and electricity and water could also be heated by solar energy.

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If water and energy supplies are sufficient it will be the responsibility of the management of the
slaughterhouse to see that these supplies are used efficiently and that sufficient water and
energy are used for hygienic purposes.
2.7 Processing
The elements of hygiene will differ depending on the type of processing. There will be significant
differences between the hygiene standard required in a plant manufacturing meat products,
which are sold as sliced, prepackaged meat products, and the hygienic standard required in a
place where the animals are slaughtered.
The main hygiene principle in processing is that clean and unclean operations are efficiently
separated. This requires a wellplanned plant layout, where the purpose of any structure should
be to protect the products against unintended contamination.
Processing principles are shown in the following flow-diagram (Fig. 3).

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Fig. 3. Flow-diagram showing the principles in a slaughtering process. The subprocesses are
divided in “dirty” and “clean” operations.
Hanging/chilling, cutting/deboning, and/or freezing depend on local conditions.
Lairage: there should be sufficient space and a sufficient supply of potable water for drinking
purposes. A spraying system where the animals can be cleaned before entering the
slaughterhouse is recommended, if sufficient water is available. The floor should be constructed
of concrete and sloping towards drains in order to facilitate cleaning.
Regulations concerning feeding and watering of the animals before slaughter should be
considered.
2.7.1. Stunning, slaughtering and bleeding
These processes must, if possible, be separated from the operations which follow. If the blood is
not intended for use it should be drained away into a separate pit and should not be allowed to
drain into the waste water. The animals should be hoisted to facilitate bleeding and decrease
the risk of contamination of the carcasses.
This area should be constructed with a slope towards drains (ref. FAO 1978).
2.7.2 Scalding, skinning, dehairing or plucking
The process varies according to animal (poultry, pigs and cattle).
Skinning or dehairing may be carried out in a separate room/area or in the slaughtering place.
However, it should be carried out separately from the evisceration process. The same principle
applies to plucking of poultry.
The unskinned/undehaired carcass must never enter the clean area, but as soon as possible
after skinning, dehairing, or plucking, it must be hygienically transferred to the clean area
(evisceration room/or area). It is important to handle the carcass carefully to minimize
contamination.
To secure and improve cleanliness and efficiency hoists and overhead rails are required for the
skinning/dehairing process. If hoists and overhead rails are not available, the carcasses should
be kept above floor level by means of cradles. Procedures assuring cleaning of hoists, overhead
rails and cradles should be established.
Special rooms/areas should be available for treatment of hides.
2.7.3 Evisceration
During the evisceration process care should be taken to minimize contamination. Special care
must be taken to avoid damaging the intestines. Edible organs must be handled in a hygienic
way (stored/ removed in separate containers etc.). Waste must be removed rapidly from the
floor in the evisceration room/area.

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A sufficient number of sterilizers for hand tools, knives, etc. must also be available in the
evisceration area.
2.7.4 Chilling/hanging
Carcasses may be chilled or divided in halves or quarters and then distributed for sale as soon
as possible. When chilling is carried out, there must be sufficient chilling capacity and space to
assure sufficient chilling.
Carcasses can even be chilled when they are just hanging up and are air-dried, chilling being
caused by evaporation.
2.7.5 Cutting /deboning
If cutting and/or deboning is carried out care must be taken to minimize contamination of the
meat. The carcasses must be cut, preferably hanging or on surfaces (tables, cutting planks,
chopping blocks), which are regularly cleaned. A sufficient amount of sterilizers must be
available for cleaning of hand tools, knives, etc. The meat must be removed and/or stored in
clean containers, which solely are used for meat. Disposable containers will assure hygienic
transport and storage, but will be costly.
2.7.6 Packaging
The meat may be packaged ready for the retail trade. If this is done, the packaging must be
done in a way to prevent contamination of the meat. The packaging material must be clean and
approved for food.
2.7.7 Freezing/delivery
If the meat is frozen the freezing capacity must be sufficient to assure correct freezing.
2.7.8 Condemned products
A separate lockable room or area for keeping condemned material until the end of the working
day should be provided. An incinerator or a deep pit should be available for disposal of
condemned material.
2.7.9 Liquid and solid waste disposal
The easiest disposal method is to divert effluents into existing pools, rivers or lakes. However,
this method cannot be recommended in view of the consequent contamination of water sources
for humans, and domestic and wild animals.
For the safe disposal of liquid and solid waste, the following action should be taken:
1. Separation of blood

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2. Screening of solids
3. Trapping of grease
1. The blood from slaughtered animals will coagulate into a solid mass, which may block up
both open and closed drains. It is therefore recommended that the blood is collected and
used for human consumption, stockfeed production or fertilizers, if the religious and
cultural traditions allow the use of blood.
2. Solids (meat or skin trimmings, hair, pieces of bones, hooves, etc.) must be screened.
This may be done by providing the drains with vertical sieves.
3. Effluents from slaughterhouses always contain small amounts of fat (melted fat or small
pieces of fatty tissues). Grease traps should be installed in the drains. The fat solidifies,
rises to the surface and can be removed regularly.
The final effluent disposal will depend on local conditions and legislation. Disposal of the
effluents into a lake or permanent river should not be allowed because it will contaminate the
stream.
For further details see FAO (1978), Mann (1984), and the Danish Academy of Technical
Sciences (1985).
2.8 Environmental hygiene
Environmental hygiene and its implementation will depend on the area where the
slaughterhouse/meat plant is situated. The precautions to be taken will be different if the site is
in a town or in the country.
The main principles of environmental hygiene will consist of:
 proper fencing (public, dogs, etc.)
 pest control (rodents, insects)
 liquid and solid waste disposal
2.8.1 Proper fencing
To prevent access of unauthorized persons, the public, dogs and other animals fencing must be
erected around the slaughterhouse area. The fencing should have contact with the ground at
the lower edge and should be high enough to prevent access to the grounds.
2.8.2 Pest control
Pests (insect, rodents and birds) should be controlled to prevent their access to
slaughterhouses, production areas and storage departments. This is best achieved by the
construction of buildings and working places where access of insects, rodents and birds is
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hindered, but it will be almost impossible to secure buildings totally against pests. However
good design and construction may delay the entry of pests which is a worthwhile objective of an
overall rodent control programme. Even if the buildings are well-constructed and as pest-proof
as possible it will be necessary to have a regular pest control.
2.8.3 Insect control
Principles in insect control may be:
1. Biological control through emphasis on the natural enemies of pests.
2. Cultural control through alteration of the environment to make it unfavourable to pests.

Sanitation programmes and water management are examples.
3. Physical and mechanical control. Burning and sticky adhesives are examples.
4. Autocidal control, disrupting the breeding cycle of a pest (release of sterilized male
insects or genetically altered insects).
5. Behavioural control, which involves the identification, production, and application of

chemical attractants which draw the insects to a trap or interrupt and confuse breeding
patterns.
6. Chemical control, which is the most obvious control method, but also the most
controversial of all control methods. This method includes chemical insecticides but non-
chemical methods should be employed if possible.
These principles can also be used for the control of rodents and birds but the slower generation
time of these animals reduces some of the above-mentioned alternatives.
2.8.4 Rodent control
The most effective way to control rats is to separate them from food supplies forcing the rats to
migrate in search of food thus depressing the reproduction rate. This can only be done through
careful management of hygiene standards in food production.
Other principles in rodent control are:
 bulical control
 bulical control
 bulogical control
Chemical control
The most used method for chemical control of rodents is to prebait which overcomes most
problems of shyness and avoidance when baiting. In prebaiting a non-poisoned bait is
introduced for a rat population over a period and then the non-poisoned bait is replaced with the
identical poisonous variety of bait.

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The rodenticides used as baits can be divided into two main types, multiple dose of chronic
chemicals, and single-dose (acute) rodenticides. According to the situation, each type can be
recommended.
The type of bait station used will depend on its location. It is important to prevent spread of
rodenticides in the production areas and the bait stations must be inspected regularly.
Chemical control may include the use of rodenticides as tracking powder. These materials kill
rats when the animal grooms itself after having been in touch with the powder. Tracking
powders (like other baits) should not be used in production areas.
Physical control
The best known method of physical control is traps. Trapping is of special importance in an
environment where food is produced, handled or stored because poisonous baits cannot be
used for safety reasons.
Biological control
Rodents (rats) have natural enemies such as cats and dogs, but these animals should not be
permitted to control (kill) rodents in food production areas.
2.8.5 Bird control
The best control is to prevent the birds from having access to buildings. It is important to
understand the relationship between birds and their environment. Bird attractants may be food
supplies, water, special vegetation around buildings, etc. and these attractants must be
removed or modified.
Toxicants, shooting and trapping may be used to control birds.
2.9 Liquid and solid waste disposal
Handling of liquid and solid waste influences both hygiene in processing and of the environment
(see 2.7.9), the latter depending on the precautions taken to avoid contamination with liquid and
solid waste.
2.10 Personal hygiene
Personal hygiene will usually be the main element in the term “hygiene”; the reason being
obvious. Bacteria causing diseases or spoilage may be carried and transmitted to surfaces and
food by workers handling the food products.
2.10.1 Hand-washing
Careful and frequent hand-washing will do much to reduce contamination. Therefore hand-
washing facilities must be sufficient if the water supply is adequate.

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Basically there should be two sites where the staff can wash their hands - the rest room and the
working area where sufficient handwashing facilities must be placed close to the working
places. If the hand-washing facilities are situated in particular areas away from working places,
there is a great risk that they will not be used.
It must be impressed on the staff that hand-washing must be done:
 before work starts
 after using the toilets
 after touching dirty objects and materials
 after smoking and eating
It must be impressed on the staff that hands will be contaminated if used for scratching the skin
or the hair, correcting clothes and picking the nose. Bacteria may be transmitted to the hands by
these acts and thereafter transmitted to meat (food) which is handled by hand.
Special guidelines concerning hand-washing must be followed. The management of

slaughterhouse/slaughter facilities or the authorities may require the use of a special
bacteriostatic soap or dipping of the hands after washing in a germicidal rinse etc. Use of a nail
brush is recommended because bacteria often hide along and under the nails.
2.10.2 Working clothes
The clothing of slaughterhouse workers must be clean. The purpose is not to protect the worker
against contamination but to protect the meat/food against contamination. Working clothes must
be used exclusively in the working area and nowhere else. If possible, it is advisable to avoid
admittance from the unclean area to the clean area without changing clothes. Working routines
should be planned in a way that the staff works either in the clean area or in the unclean area.
The staff may eventually be allowed to go from clean to unclean work but never in the opposite
direction, except when they have changed working clothes and washed hands.
Working clothes should be comfortable and easy to wash. Their design should encourage good
hygiene habits. Light coloured working clothes show the need for cleaning earlier than dark
coloured working clothes.
In tropical climates a loincloth is recommended dispensing with working clothes.
In areas where more clothes than loincloths are necessary, aprons made of washable or even
waterproof materials, such as rubber, are recommended.
Working clothes should be free of loose adornments (buttons, sequins etc.). During work
jewellery, wrist-watches etc. are prohibited as these objects may be sources for contamination
and make hand-washing difficult.
Working clothes should ideally be supplied by the slaughterhouse and a laundry service is
recommended to assure a certain level of hygiene.
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Arrangements for storage of aprons and tools should be available outside toilets and rest
rooms.
2.10.3 Hair covering
Human hair and beards are normally heavily contaminated with bacteria and to prevent
contamination of food a hair or beard covering in the process area is a necessary part of the
working clothes.
Many different types of hair coverings are seen in the food industry. It is important that the hair
is completely covered and that the covering is clean. Disposable or washable hair and beard
coverings are recommended.
2.10.4 Gloves
If the use of gloves is indicated they must be kept in the same good hygienic conditions as
hands, otherwise it is better to avoid their use. Gloves may be of rubber or plastic and they are
used to protect the meat against contamination. They may also be used to protect the hands
against knife cuts and will then be made of steel. Great care should be taken to keep a certain
hygienic standard of these gloves.
2.10.5 Health
Good health is important for workers in the meat industry. Ill persons will often be carriers of
more microorganisms (pathogenic microorganisms) than is usually the case. These
microorganisms may then be transmitted to the meat/food with the risk of causing disease to the
consumers. Illness must always be reported to the manager and/or the meat inspector of the
slaughterhouse who will decide if the worker can stay or has to leave.
2.11 Cleaning/disinfection standard
The cleaning programme (see 7) must be performed regularly, dependent on the demand for
cleaning in the specific areas. The requirements for cleaning have to be defined before
establishing cleaning programmes (see 7.4).
The disinfection programme should follow the cleaning programme and must be planned in
relation to the previous cleaning programme and specific requirements.
Sanitation includes more than disinfection, and procedures concerning sanitation (pest control,
waste disposal, maintenance of buildings, proper fencing, etc.) should be planned and carried
out accordingly.
2.12 Hygiene standard
It must be impressed on everybody employed in the meat/food industry, that hygiene concerns
both:

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 process hygiene
 environmental hygiene
 personal hygiene
 cleaning, disinfection/sanitation
and that regulations in this regard must be observed.
Information Sheet-5 Performing Ante mortem examination.
Animal include: Beef, sheep, goat, pig, poultry, camel

Ante mortem inspection procedures include:
 Inspection at rest (static position)
 Inspection in moving (motion) condition
 General physical examination
Ante-mortem inspection Ante-mortem inspection systems required by the competent authority should
include the following:
• all relevant information from the level of primary production should be taken into account on an
ongoing basis, e.g. declarations from the primary producers relating to the use of veterinary drugs,
information from official hazard control programmes;
• animals suspected as being unsafe or unsuitable for human consumption should be identified as such
and handled separately from normal animals;
• results of ante-mortem inspection should be made available to the competent person undertaking
post-mortem inspection before animals are examined at the post-mortem stations so as to augment
final judgement. This is particularly important when a competent person undertaking ante-mortem
inspection judges that a suspect animal can proceed to slaughter under special hygiene conditions; • in
more equivocal situations, the competent person undertaking ante-mortem inspection may hold the
animal (or lot) in special facilities for more detailed inspection, diagnostic tests and/or treatment; •
animals condemned as unsafe or unsuitable for human consumption should be immediately identified
as such and handled in a manner that does not result in cross-contamination of other animals with food-
borne hazards; and
• the reason for condemnation should be recorded, with confirmatory laboratory tests being carried out
if deemed necessary. Feedback of this information to the primary producer should take place. SECTION
6 ➙ MEATCOPHOTOS Ante-mortem judgement categories include:
• passed for slaughter;
• passed for slaughter subject to a second ante-mortem inspection after an additional holding period,
e.g. when animals are insufficiently rested, or are temporarily affected by a physiological or metabolic
condition;
• passed for slaughter under special conditions, i.e. deferred slaughter as “suspects”, where the
competent person undertaking antemortem inspection suspects that post-mortem inspection findings
could result in partial or total condemnation;

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• condemned for public health reasons, i.e. due to meat-borne hazards, occupational health hazards or
likelihood of unacceptable contamination of the slaughter and dressing environment following
slaughter;
• condemned for meat suitability reasons;
• emergency slaughter, when an animal eligible for being passed under special conditions could
deteriorate if there were a delay in slaughter; and
• condemned for animal health reasons, as specified in relevant national legislation, and disposed of
accordingly
Carrying out external assessment and signs of

Information Sheet-6
abnormalities.
. SELECTING ANIMALS FOR SLAUGHTER

4.1 Influence of Traditional Preferences
Old animals of all species are normally slaughtered for food in most parts of the developing
tropics. This choice is dictated by the fact that animals take a long time to mature. Tradition also
plays a role in selection, as younger animals are often tabooed or barred from diets.
In addition, meat from older animals such as cattle fits in well with food preparation practices
and eating habits because of its tough muscle fibres, a property which makes for prolonged
cooking and produces chewable rather than tenderized meat, which is greatly desired in these
cultures.
4.2 Criteria for Selection
A few guidelines are however worth observing in selecting livestock for slaughter. These deal
with the health condition and the physical quality characteristics of the animal, two important
factors in the production of wholesome, good quality meat.
a. The Health Aspect
The obvious mark of a healthy animal is a quick, smart appearance underlying which are
keen, well-disposed body reflexes. When such animals move, they do so steadily with
ease, not jerkily or with difficulty. Animals that are not fat or bulky, yet unable to move or
walk with ease, must be suspect of unsound condition.
When resting, the animals must not be entirely motionless. Some movement or reaction
must take place when disturbed. Extremely weak, old and highly emaciated animals
often have poor reflexes due to a weak muscle condition which does not produce
desirable meat upon slaughter. Also, animals in an advanced state of pregnancy must
be spared from slaughtering, the reason being that their blood has large accumulations
of harmful waste materials associated with the developing foetus which should not form
part of food intended for human consumption.

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Ordinary signs of ill-health should not escape the attention of the individuals making
selection. Abnormal conditions like a high breathing rate, high temperature and fever, a
foamy or frothy mouth, diarrhoea and discharges of various sorts from the body are all
evidence of a state of ill-health. Such animals must be separated from the rest of the
stock and treated before being brought for slaughter.
A usual practice in the villages of poorer countries is the slaughter of sick, diseased and
dying animals in an attempt to salvage their meat value. This is contrary to accepted
conventions and must be prohibited as such meat can be a source of infection or food
poisoning.
It must be emphasized, however, that these are mere guidelines for the layman and
should not substitute for the services of a professional veterinarian or a trained animal
health inspector. Where possible such people should be brought in to assist.
b. The Quality Aspect
Maturity as a criterion for selection of livestock for slaughter in developing countries does
not necessarily mean very old animals. A mature animal simply means a fully developed
animal. Thus in sheep the following forms of maturity exist: Lambs (sheep under 1 year);
yearlings (sheep about one year old), and mutton (sheep over 1 to 2 years old).
According to this scale, the prime choice in developed countries such as the USA or UK
might be a lamb, whereas in developing countries, it may be a 2-year old or over,
although this is not always the case. Of importance is that some other selection criteria
should engage the butcher's attention such as the weight of the animal (if this can be
determined at the market) and its build and shape or what is referred to as conformation.
These two criteria help in assessing the amount of meat on the animal and the quality of
the carcass.
Meatiness:
The heavier an animal is, the more likely it is that it may dress higher, i.e. produce a carcass of
heavier weight. This is true of well-fattened animals. Nevertheless other factors sometimes have
an effect on carcass yield. For instance, an animal that has a thick skin, pelt or a heavy cover of
hair over the body will most likely yield a lower dressing weight. Similarly, if the amount of “fill” of
the gut of ruminants is high, carcass yields tend to be lower. In other words, as the offal or non-
carcass components of the animal body increase in weight there is a corresponding drop in the
yield of the dressed meat. The butcher should thus acquaint himself with the key criteria of
animal selection to make a better choice in the stock he purchases.
Conformation:
Another yardstick of a meaty, good quality animal is the conformation or build of the animal
which is seen in its stocky, rounded full-bodied nature. Such animals must also be short-necked,
short-legged, and so on. The converse is true of the thin and leggy animals. Often thin animals
are also poor-fleshed with bones jutting out. Bulk and wide-framed configurations as occur in
some Zebu cattle, though not so much in sheep and goats, often reflect both poor conformation
and low meatiness. Well-conformed animals are usually also well-fattened younger stock with
fine-textured, palatable meat.

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Unless an animal has reached an advanced age or is weak and diseased, an effort should be
made to condition it prior to slaughter. This can be achieved by feeding concentrates (grain
byproducts) and cut herbage for about 2 months. Again, no rule will be established here as
some animals have a limited genetic capability to put on the desired weight or to improve their
conformation by feeding. Individual norms must therefore be established for the different breeds
of stock.
Information Sheet-7 Identifying abnormalcharacteristics.
Abnormal characteristics include:

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 Abnormal characteristics might be anything that cannot be diagnosed or explained
from previous experience
 Where abnormal characteristics appear to be present, they should be referred
immediately to a veterinary laboratory
Ante mortem inspection should be carried out in adequate lighting where the animals can be
observed both collectively and individually at rest and motion. The general behavior of
animals should be observed, as well as their nutritional status, cleanliness, signs of diseases
and abnormalities. Some of the abnormalities which are checked on ante mortem
examination include: 1. Abnormalities in respiration 2. Abnormalities in behavior 3.
Abnormalities in gait 4. Abnormalities in posture 5. Abnormalities in structure and
conformation 6. Abnormal discharges or protrusions from body openings 7. Abnormal color
8. Abnormal odour Abnormalities in respiration commonly refer to frequency of respiration.
If the breathing pattern is different from normal the animal should be segregated as a suspect.
Abnormalities in behavior are manifested by one or more of the following signs: a. walking
in circles or show an abnormal gait or posture b. pushing its head against a wall c. charging at
various objects and acting aggressively d. showing a dull and anxious expression in the eyes
An abnormal gait in an animal is associated with pain in the legs, chest or abdomen or is an
indication of nervous disease. Abnormal posture in an animal is observed as tucked up
abdomen or the animal may stand with an extended head and stretched out feet. The animal
may also be laying and have its head turned along its side. When it is unable to rise, it is
often called a “downer”. Downer animals should be handled with caution in order to prevent
further suffering. Abnormalities in structure (conformation) are manifested by: a. swellings
(abscesses) seen commonly in swine b. enlarged joints Meat Hygiene | Antemortem
inspection | Dr. Raad A. Alsanjary Page |6 c. umbilical swelling (hernia or omphalophlebitis)
d. enlarged sensitive udder indicative of mastitis e. enlarged jaw (“lumpy jaw”) f. bloated
abdomen Some examples of abnormal discharges or protrusions from the body are: a.
discharges from the nose, excessive saliva from the mouth, afterbirth b. protruding from the
vulva, intestine c. protruding from the rectum (prolapsed rectum) or uterus d. protruding from
the vagina (prolapsed uterus) e. growths on the eye and bloody diarrhoea Abnormal color
such as black areas on horses and swine, red areas on light colored skin (inflammation), dark
blue areas on the skin or udder (gangrene). An abnormal odour is difficult to detect on
routine A/M examination. The odour of an abscess, a medicinal odour, stinkweed odour or an
acetone odour of ketosis may be observed. Since many abattoirs in developing countries have
not accommodation station or yards for animals, Inspector's ante mortem judgment must be
performed at the admission of slaughter animals
Information Sheet-8 Passing Judgment for slaughter.
Judgment for slaughter include:

 Approved for slaughter
 Condemned for slaughter
 Slaughter authorised under special precautions
 Authorisation for slaughter delayed
 Emergency slaughter ordered
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Judgment (decision) categories at ante-mortem inspection:
 Approved for slaughter without any restriction: This judgment is passed, if
 No evidence of disease is noted.
 Condemned for slaughter: This decision is made
 If specific contagious diseases or zoonotic diseases have been detected
 If the certificate accompanying the animal reveals the information that the animal has
been treated with antibiotics.
 Emaciated animals, & those animals carrying toxic residues. Immature and weak
 Slaughter authorized under special precautions: This judgment is passed

 If the animal is suspected to have been infected with noticeable disease. Such animal is
slaughtered in a separate section of the slaughterhouse or at the end of the
slaughtering of healthy animals.
 Authorization for slaughter delayed: This judgment is passed
 If the period of rest has not been maintained and
 Animal affected by a condition, which temporarily limits the fitness of meat for human
consumption.
 Emergency slaughter ordered: This judgment is passed
 If the animal is affected by a condition, which does not affect the quality of meat and
the public health. Such condition includes fracture of limbs, pelvis or ribs, extensive
bruising, dystocia, transport tetany, pregnancy toxaemia in ewes, tympanitis,
generalized mastitis, asphyxia and obstruction of the esophagus
 This judgment is passed for 2 reasons:

>To relieve the animal from suffering and
> To save economic loss from death of the animal
NOTICE: Emergency slaughter should not be confused with causality slaughter refers to the slaughter of
animal suffering from chronic illness e.g. milk fever, obturator paralysis.
 judgment on emergency slaughtered carcass:

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The carcass needs to be totally condemned, if
 The animal has died before slaughtering
 The carcass is not accompanied with visceral organs and presented for inspection
 The carcass reveals abnormal odor.
 Repetition of ante-mortem inspection:

Ante-mortem inspection shall be repeated, if
 the slaughter has not been effected within 24hrs
 Additional information or diagnostic test are required
 The animal reveals obscure dubious clinical signs during the initial ante-mortem inspection.
 Postponing the slaughter:
 The slaughter of the animal may be postponed, if curable disease is diagnosed
 The animal is found in stage of late pregnancy
 The animal has been found treated with drugs, which may affect the consumer.
Information Sheet-9 Moving animal to slaughtering room.
3.1. Inspecting food animal products
Inspection refers to examination of meat and other products for abnormalities and diseases.
Definition: - It is a supervision of meat and animal products with the objective of providing sound and
wholesome animal product for human consumption. A proper inspection service consists of a veterinary
examination of the live animal (ante-mortem inspection), and examination of the carcass and offal (post-
mortem inspection) and animal products, where necessary, laboratory tests of body tissues and fluids.
3.1.1. Procedures of antemortem inspecting

Guidelines and principles
 No animal shall be slaughtered without undergoing ante-mortem inspection

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 All animals should be inspected within 24 hrs of delivery
 If 24 hrs have elapsed after ante-mortem inspection, the ante-mortem inspection should be
repeated.
 Ante-mortem inspection should be made in well-lighted lairage pen and a crush for
examination of individual animals.
 Every animal should be properly identified and accompanied by certificate, which indicates
the origin of the animal
 Presence of assistants to hold animals during inspection
Animals should be inspected
 At rest (static position): to asses posture, detect lameness, to study their behaviour (excited or not)
 In moving (motion) condition
Antemortem inspection should be carried out in adequate lighting where the animals can be
observed both collectively and individually at rest and motion. The general behavior of
animals should be observed, as well as their nutritional status, cleanliness, signs of diseases
and abnormalities. Some of the abnormalities which are checked on antemortem
examination include:
 Abnormalities in respiration
 Abnormalities in behavior
 Abnormalities in gait
 Abnormalities in posture
 Abnormalities in structure and conformation
 Abnormal discharges or protrusions from body openings
 Abnormal color
 Abnormal odor
Abnormalities in behavior are manifested by one or more of the following signs:

The animal may be:
 walking in circles or show an abnormal gait or posture

 pushing its head against a wall
 charging at various objects and acting aggressively

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 showing a dull and anxious expression in the eyes
An abnormal gait in an animal is associated with pain in the legs, chest or abdomen or is an
indication of nervous disease.
Abnormal posture in an animal is observed as tucked up abdomen or the animal may stand
with an extended head and stretched out feet. The animal may also be laying and have its
head turned along its side. When it is unable to rise, it is often called a “downer”. Downer
animals should be handled with caution in order to prevent further suffering.
Abnormalities in structure (conformation) are manifested by:
 swellings (abscesses) seen commonly in swine

 enlarged joints
 umbilical swelling (hernia or omphalophlebitis)
 enlarged sensitive udder indicative of mastitis
 enlarged jaw (“lumpy jaw”)
 bloated abdomen
Some examples of abnormal discharges or protrusions from the body are:
 discharges from the nose, excessive saliva from the mouth, afterbirth
 protruding from the vulva, intestine
 protruding from the rectum (prolapsed rectum) or uterus
 protruding from the vagina (prolapsed uterus)
 growths on the eye and bloody diarrhea
TRANSPORT OF LIVESTOCK The need to transport food animals occurs essentially in commercial
agriculture and to a lesser extent in the rural or subsistence sector. These animals need to be moved for
a number of reasons including marketing, slaughter, re-stocking, from drought areas to better grazing
and change of ownership. Typically, methods used to move animals are on hoof, by road motor vehicle,
by rail, on ship and by air. Generally the majority of livestock in developing countries are moved by
trekking on the hoof, by road and rail. Historically, livestock has been moved on foot, but with increasing

TTLM, SEP. 2021
urbanisation of the population and commercialisation of animal production, livestock transport by road
and rail vehicles has surpassed this. Transport of livestock is undoubtedly the most stressful and
injurious stage in the chain of operations between farm and slaughterhouse and contributes significantly
to poor animal welfare and loss of production. Effects of transport Poor transportation can have serious
deleterious effects on the welfare of livestock and can lead to significant loss of quality and production.
Effects of transport and movement include: 34 Guidelines for humane handling, transport and slaughter
of livestock a. Stress –leading to DFD beef and PSE pork (Fig. 1); b. Bruising –perhaps the most insidious
and significant production waste in the meat industry (Fig. 2, 3); c. Trampling –this occurs when animals
go down due to slippery floors or overcrowding (Fig. 37-39); d. Suffocation -this usually follows on
trampling; e. Heart failure -occurs mostly in pigs when overfed prior to loading and transportation; f.
Heat stroke -pigs are susceptible to high environment temperatures and humidity; g. Sun burn
-exposure to sun affects pigs seriously; h. Bloat -restraining ruminants or tying their feet without turning
them will cause this; i. Poisoning -animals can die from plant poisoning during trekking on hoof; j.
Predation -unguarded animals moving on the hoof may be attacked; k. Dehydration -animals subject to
long distance travel without proper watering will suffer weight loss and may die; l. Exhaustion -may
occur for many reasons including heavily pregnant animals or weaklings; m. Injuries -broken legs, horns
(Fig. 4); n. Fighting -this occurs mostly when a vehicle loaded with pig stops, or amongst horned and
polled cattle. Guidelines for humane handling, transport and slaughter of livestock 35 Methods of
transport Cattle The most appropriate methods of moving cattle are on hoof, by road motor vehicle or
by rail wagon. Moving cattle on the hoof (trekking) (Fig. 28) is suitable only where road and rail
infrastructure does not exist, or when distances from farm to destination are short. This method is slow
and fraught with risks to the welfare and value of the animals. Rail transport is useful for short-haul
journeys where loading ramps are available at railheads and communication is direct to destination.
Road motor transport is by far the most versatile, the method of first choice and the most user friendly.
The most satisfactory method of transporting cattle is by road motor vehicle (Fig. 29, 30). Moving by rail
truck (Fig. 31) requires more careful management and trekking is satisfactory for well-planned distances.
Fig. 28: Moving cattle on the hoof 36 Guidelines for humane handling, transport and slaughter of
livestock

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Carrying out Humane methods of slaughtering.
Information Sheet-10
SLAUGHTERING PRACTICES AND TECHNIQUES

6.1 Forms of Slaughter
Slaughter methods prevailing throughout the world are governed either by tradition, ritual or
legislation depending upon the people and the country. In essence, the methods relate to the
manner in which the animal is killed and bled and to some extent dressing and handling prior to
use as food.
Ritualistic or religious slaughter often requires the animal to be in a state of consciousness at

the time it is bled. This is characteristic of Jewish (Kosher), Sikh (Jhatka) and orthodox Islamic
(or Halal) slaughters. Some cultures in Africa and Asia also slaughter animals in the conscious
state although these do not necessarily carry ritualistic connotations.
Where a complete state of unconsciousness is rendered prior to bleeding the process is known
as humane slaughtering. Under such practice, the state of unconsciousness and accompanying
painlessness is effected either by mechanical, electrical or chemical means in a process called
stunning. Stunning also renders the animals motionless thus eliminating excitement and
possible cruelty.
6.2 The Humane Method and Conventional Techniques of Slaughter
Unless disallowed by rituals and established traditions, the humane method and associated
techniques of slaughter are recommended for use as they allow for safer, more economic and
hygienic operations and a desirable quality product. The following steps are crucial in the
application of the method;
(a) Stunning
The modern mechanical method of stunning is by shooting, consisting of two forms:

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i. use of a captive bolt pistol which delivers a force (concussion) into the head of the
animal to make it unconscious;
ii. use of a penetrating free-bullet gun or firearm. Compression stunners with or without
penetrating heads, using air (not cartridges) are also employed in immobilizing livestock.
An older method in which a knocking or striking hammer is wielded on the head of the animal is
now disallowed in humane practices in some countries, but in extreme and needy cases the
hammer can be used to stun small ruminants by a quick blow at the back of the neck.
Stunning by electricity is used widely on small animals especially pigs. The simplest mechanism
consists of electrodes or probes built in the form of tongs with insulated handles and applied
between the ear and eye of the animal for 1–4 secs. About 5–7 secs must elapse before the
animal is bled. The level of voltage used for sheep and goats is between 60 and 70 volts/AC
50–60 cycles.
Chemical stunning is a term applied to the use of carbon dioxide in making animals immobile
before bleeding. Like the electrical form, Co2 stunning, though a costly method, is nevertheless
used quite commonly on small livestock including sheep and goats. The animals are led
individually or in pairs into a pit, tunnel or a compartment where CO2 of 65–75 percent (optimum
70 percent) concentration is released for 60 secs. The animals quickly pass into an unconscious
state, but are not suffocated. They are then removed and bled immediately.
It is re-emphasized that stunning only deadens consciousness. So life is still manifest including
the pumping action of the heart by which blood is forced out of the body facilitating bleeding.
(b) Bleeding
Stunned animals must be positioned first for bleeding. A vertical or hanging position is achieved
by shackling below the hock of one hind leg and hoisting the animal (head down) to a
convenient height. Alternatively, the animal can be placed horizontally on a concrete slab or a
sturdy plastic pallet for bleeding.
The actual bleeding operation is made by sticking or inserting the sticking knife through the neck
behind the jaw bone and below the first neck bone. The object is to sever the blood vessels of
the neck and let out blood. If the sticking is made at a lower position than indicated the
oesophagus might be cut and the viscera contaminated.
The bleeding should be as complete as possible, the usual time for sheep and goats being
about 2 minutes. Insufficient bleeding and slow death could mean that the severance of the
neck vessels is incomplete, or specifically that the arteries leading to the head have been
missed, having only cut the veins during sticking. Practice and experience, however, perfect the
technique.
Hoist bleeding is more hygienic and is recommended. It also facilitates collection of blood for
further use.
(c) Skinning

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In removing the skin of sheep and goats initial cutting of the skin is done around the leg to
expose and loosen the tendon of the hock for use as a means of hanging the carcass. This
process is called legging. A second step called pelting (after the term pelt normally applied to
the skins of lambs and other wool or fur-bearing animals) involves the removal of the entire skin
and preparation of the animal body for evisceration. Tropical sheep and goats have hair not
wool on their bodies, thus the term skinning is more appropriate for them. Skinning, like
stunning, can be done either in the horizontal or hanging position, the former being more suited
to small slaughterhouses and the latter for larger premises with bigger orders and with facilities
or equipment for railing the individual carcasses one after another.
i. Hoist Skinning
With the animal body in the hoist position, and the skinning knife in hand, legging is
commenced at the back of the free (unsuspended) leg by removing the skin around the
hock and working toward the toes (Fig. 3). This exposes the tendon on the back leg and
the smooth joint just above the toe. The foot is cut off at this joint and the tendon
loosened and hung on a hook to suspend the leg. The process is repeated for the other
leg while the cuts are continued on the inside of both legs towards the naval region. The
body skin is next removed. First an opening is made in the front legs, cutting toward the
jaw and continuing over the brisket to the naval. Using the knife, the brisket is skinned,
but from this stage on, the knife is normally not used further. This is to protect the “fell”, a
fine membrane occurring between the skin and the carcass which helps to improve the
appearance of the carcass and reduce surface shrinkage. In place of the knife,
therefore, skinning is accomplished by fisting or by use of the human fist, forced
between the skin and the fell to remove the skin. Fisting also protects the skin from cuts
and bruises which otherwise lower its value as a byproduct. The process of fisting
begins from the brisket to the navel, then over the sides of the carcass, the rear legs and
around the shoulders ending at the forelegs. The latter is skinned in the same manner as
the hindleg with the foot being cut off at the breakjoint. To drop the skin off, a cut is
made around the tail and bung and below the jaw with a knife. After this the tongue is
removed, washed and placed on a hook and the head sectioned at the neck joint.
ii. Horizontal Skinning
The animal is placed on its back on a flat raised surface, such as a sturdy plastic pallet
or a concrete slab. Cutting and fisting then begin at the forelegs, working toward the
belly and sides of the animal, ending at the hindlegs. The tendon between the hock and
the toes is exposed and loosened and the feet, bung and head cut at the designated
points.
(d) Eviscerating
With the external structures, skin, feet and head, removed the next step is to cut open the
animal body to dislodge the contents and produce the carcass. To avoid contamination of the
carcass through accidental cuts or punctures of the stomach and intestines, simple but well-
directed steps are followed. For this, it is important that the carcass remains or is placed in the
hanging position.
The first step in evisceration is to cut around the tied bung or rectum and free it completely from
all attachments and drop it in the pelvic cavity.

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Using the saw or cleaver (Fig 2), the breastbone is cut or chopped along the midline up to its tip.
Another cut is made from the cod or udder using the skinning knife down the midline into the
breast cut. By practice, the pelvis (or lower part of the abdomen) is left uncut.
The body cavity is entered into to sever the ureter connections to the kidneys while the
intestines are loosened up further, then the stomach and intestinal mass (also known as the
paunch) are pushed slightly out of the midline opening. (In industrialized countries, the kidneys
and spleen are often left in the sheep carcass.) At this stage, the liver is held out and severed of
its connecting tissues then pulled out together with the freed contents of the abdominal cavity
and dropped into a paunch truck. The gall-bladder is cut from the liver, taking care not to spill its
bitter contents onto the carcass and spoil the taste of the meat.
The final stage in evisceration is the removal of the contents of the chest cavity. By cutting the
thin muscle sheet or diaphragm separating this cavity from the belly, the pluck (i.e. heart, lungs,
trachea and oesophagus) can be pulled out as a unit. The foreshanks (i.e. the upper and lower
arms) are fastened together using a tendon or a thick rubber band to plump the shoulders. The
carcass is then washed and railed to the inspection bay.
(e) Postmortem Inspection
Aside from the carcass, parts of the animal body which are assembled for inspection are the
tongue, head, pluck, liver and paunch (Fig 3). The carcass is held still in the suspended
position. However, the visceral organs including the head and tongue are placed on hooks in a
separate bay while the stomach and intestines remain in the truck. Each carcass is identified
with its set of organs for inspection.
Inspection is normally carried out by professional veterinarians but in some parts of the world
trained public health inspectors are employed. Their duty is to examine the slaughter products
for evidence of disease and abnormality and eliminate them from the public meat supply.
FIG.3 DRESSING THE ANIMAL BODY

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There is no substitute for a trained individual, but if it becomes necessary a plant manager with
public health training should be acquainted with critical cases of abnormality and deal with them
expeditiously. Conditions of abnormality that should be viewed seriously to quote one U.S.
Department of Agriculture Bulletin on the subject (Farmers Bulletin No. 2264 of 1977) are: “…
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congestion or inflammation of the lungs, intestines, kidneys, inner surface of the chest or
abdominal cavity and numerous yellow or pearl-like growths scattered throughout the organs.”
Congestion is indicated by accumulation of blood in a part of the organ while inflammation may
be signified by heavily swollen areas.
The bulletin however notes that “…bruises, minor injuries, parasites in the organs and enclosed
abscesses and single tumors are frequently local conditions that can be easily removed”, in
which case the remaining material can be used as food. Nevertheless, expert advice must
always be sought in doubtful cases.
(f) Special Measures
Carcasses and edible offal that are considered fit for human use are stamped as “INSPECTED”
and/or “PASSED” prior to consignment to markets. Unfit materials or those found unwholesome
are marked as “CONDEMNED” and destroyed.
In some countries, partially unfit materials are held as “RETAINED” for further examination
when they are condemned if the condition is generalized, but when localized they are trimmed
off and passed.
Similarly during ante-mortem inspection animals whose health condition is doubtful are removed
from the regular lot as “SUSPECT”, re-examined and either passed for slaughter or condemned
as the case may be. Less serious cases are however slaughtered separately to enable useful
parts of the animal to be salvaged.
It is a recommended practice to have separate facilities for holding condemned and retained
meat as well as suspect animals. “EMERGENCY” slaughter facilities should be made available
for handling suspect stock.
In large industrial plants, condemned meat is destroyed by incineration, although in the smaller
slaughterhouses of some developing countries, the burial method serves as a cheaper
alternative. Burial pits must be deep, and all material placed in them must be defaced or
rendered inedible by use of charcoal dust or lime to prevent possible human (and incidentally
dog or hyena) salvaging.
6.3 Traditional and Ritualistic Slaughter
These methods of slaughter differ from the humane practice and its associated techniques in
the sense that by interpretation of the basic tenets governing them, the animals must be in a
state of consciousness at the time they are bled. The bleeding must also be complete. This is
mandatory in the best-known of ritualistic slaughters, the Halal (Islamic), the Kosher (Jewish)
and the Jhakta (Sikh) methods.
In most traditional slaughters, however, there are no fast rules, at least in Africa, hence some of
the practices can be modified in the light of accepted conventions. It is quite probable that
traditional slaughters represent the fundamental or orthodox practices which have prevailed in
human societies throughout the ages and from which all others including the ritualistic and the
humane of the present day have been derived.

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(a) African Traditional Slaughter
The salient feature of African traditional slaughter is that the sheep or goat is first securely held
on its back on the ground by two or three men while the mouth is grabbed tight and drawn
backwards to stretch the neck. The slaughterer then cuts the throat transversely with a series of
strokes half-way deep into the neck. Blood is allowed to drain off until the animal (still tightly
held) is motionless or dies. The head is then severed off completely.
The next processes are skinning and evisceration which are not dissimilar to conventional
methods, except that they are conducted on the ground with some randomness, especially
where the workmen have no experience.
Skinning begins with severance of the feet, and together with the head, they are saved for
further cleaning and use as food. In evisceration, the organs of the belly, intestines, stomach
etc. are removed first, followed by the contents of the chest cavity.
Some societies do not skin their animals. Instead the animal body (together with the head and
feet) is singed and scraped of the hair, then scrubbed with a sponge and water to remove
residual char and hair. After this they are close-shaved, rewashed and eviscerated.
Singeing and scraping the skin in tropical sheep, for instance, is made easier by the fact that
these animals have hair not wool. The process naturally increases carcass yield, and evokes
flavours highly acceptable to the cultures that use this practice.
Traditional slaughtering is fairly common in the rural areas and villages of the developing world.
Considering that large numbers of sheep and goats are slaughtered in these places, and that
the practice is basically non-ritualistic, one would expect that traditional slaughters would, in
time, provide a convenient basis for the modernization of slaughtering procedures in these
countries.
(b) Islamic Slaughter (Halal)
Of all the ritualistic slaughters the Islamic or Halal method is the most widespread. Derived from
the Koran, the law governing Halal slaughter stipulates that the name of Allah (or God) should
be mentioned at the initiation of the operation, and that in the exercise of it, blood must flow out
completely from the animal.
Islamic practices thus permit animals that are alive only and fully conscious to be slaughtered,
as through this complete bleeding can be assured. Among some sects, orientation of the
operation toward Mecca, the Holy City of Islam, is demanded in symbolic reinforcement of the
reference to Allah.
In strict Halal practice, stunning is ruled out since technically it puts the animal in a state of
unconsciousness before bleeding. nevertheless some Islamic communities accept electrical
stunning as cattle, for instance, are known to recover from this application and lead normal lives
- an indication that they still remain alive after stunning. Other Islamic groups in parts of Africa
and Asia employ the hammer method of stunning.
Slaughters are quickly done - the animal being cast down by a shackling maneouvre, laid on its
back while the neck vessels and passages (oesphagus and trachea) are severed by a single
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slash of a sharp knife. Bleeding proceeds to completion, as blood is abhorred in diets. (Among
domestic stock only cattle, sheep and goats are utilized by Islam as food. Pigs are completely
banned and operations involving them are not permitted near those of the accepted species.)
These then constitute the main requirements of Halal slaughter. Generally, Islamic slaughters
are acceptable to the adherents of other faiths including Christians and some Hindus. However,
the reverse is not true for Islamic adherents: that is to say, they do not accept slaughters from
members of other religions. Therefore, in some countries in Asia and Africa, a convenient
arrangement is to delegate public slaughters to Islamic butchers. For this reason, the range of
commercial ruminant operations from procurement of stock (at farm gate) to butchering and
marketing is by convention done by members of the Islamic faith.
(c) Jewish Slaughter (Kosher)
“Kosher” is the term applied to the procedures and techniques of slaughter as well as the
products derived therefrom under the Jewish faith, if done according to the laws of the religion.
In the Hebrew language, Kosher means fit to be used as food.
The laws of Kosher date back to Moses and affect the species of animals used as food. Like the
Islamic religion, these include cattle, sheep and goats among domestic livestock with the
exclusion of pigs. The basis of the selection of these species is enunciated in the Talmud, as
well as relevant passages of the Bible (Deuteronomy 14: 4–5 and Leviticus 11: 1–8).
Other regulations governing Kosher slaughter are derived from Hebrew traditions referred to
as Shehitah. Under these the animals are to be fully conscious, killed and bled thoroughly by
one clean stroke of the knife. Animals are however hoisted and shackled first. A 16-inch (40.6
cm) razor-sharp steel knife called the chalaf is stuck into the throat by a trained slaughterer,
the shohet, in an operation in which the animal is killed and bled at the same time. Skinning is
made from the chest down to the level of the belly, and the chest is cut open first for inspection
and later evisceration.
Specified organs of the viscera, lungs, stomach and blood vessels, are examined by an
inspector called the bodeck for abnormalities, ruptures and foreign matter. Carcasses that are fit
(ritualistically speaking) are passed by the bodeck with a mark on the chest. Condemned ones
receive the symbol (+). In some industrialized countries Kosher carcasses meant for public use
are re-inspected in the conventional manner by the government authority and passed or
rejected depending upon their condition.
By Jewish tradition, only the forequarters or foresaddles of ruminants are utilized as food as
these have relatively larger blood vessels which can be seen with ease and removed. The meat
is ready for food thereafter. If however storage is desired, the period allowed is 72 hours.
Beyond this the carcass becomes trefah or unfit for use as food. The ritual of begissing or
washing after the stipulated 72 hours eliminates trefah, and extension of washing after further
72 hour periods is allowed. For carcasses being held under prolonged storage such as export
consignments from say South America to Israel, the trefah rule is modified to allow washing
before storage and re-washing thereafter regardless of the holding or consignment time.
Kosher slaughters are predominant in Israel and in cities with large Jewish populations such as
New York, London and Paris. Although there may be pockets of Kosher practices elsewhere,

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these slaughters do not occur to a significant extent in developing countries because of the
relative absence of Judaism in these places.
(d) Sikh Slaughter (Jhakta)
Although it is the least applied globally of the major religious slaughters, Jhakta is of interest as
it represents an extreme departure from known practices.
The method is practised mainly under Sikhism, a religious creed which is an offshoot of
Hinduism centred in the Punjab, India. Some other Hindu communities also practise it. In all,
Jhakta adherents throughout the world do not exceed 10 million.
The main feature of the method is that it is an instant decapitation process limited only to sheep
and goats. (Cattle are regarded as sacred by Sikhs and Hindus and are therefore not eaten.)
In the exercise of Jhakta, the head of the animal is held securely or fastened to a rigid pole or
object, and with the hindlegs stretched by hand on the other side, the head is chopped off with a
heavy sharp cutlass in a single stroke. After this, the animal body is dressed for use.
Self-Check 2 Written Test
Name _____________________________ date _______________

Directions: answer the following questions correctly
REFERENCE

TTLM, SEP. 2021

Learning Guide 15: Animal Health Care Service NTQF Level-IV

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ASSOSA AGRICULTURAL TVET COLLEGE

Animal health care service

TTLM Code: AGR AHC4 TTLM 0921v1

LO2. Prepare to conduct the ante mortem and

TVET Program: Animal Health Care Service

 Identifying OHS hazards.

 Identify OHS hazards.

TVET Program: Animal Health Care Service

TVET Program: Animal Health Care Service

Identifying OHS hazards.

TVET Program: Animal Health Care Service

2.2 Animal Related Injury

2.3 Chemical Hazards

2.4 Use of protective equipment

TVET Program: Animal Health Care Service

Self-Check 2 Written Test

Name: _________________________ Date: _______________

Directions: Answer all the questions listed below

1. Describe the potential safety hazards in the work place (3 pts)

Obtaining information about the animal to be examined.

Preliminary information include:

TVET Program: Animal Health Care Service

TVET Program: Animal Health Care Service

 Finding and treating sick animals

 Quarantine operating Procedures

TVET Program: Animal Health Care Service

TVET Program: Animal Health Care Service

TVET Program: Animal Health Care Service

Information Sheet-4 Keep clean work area.

 processing buildings (site, size, buildings)

 permanent or non-permanent personnel (working routines, training)

 water and energy supplies

 liquid and solid waste disposal

TVET Program: Animal Health Care Service

 to protect and allow the slaughter process to be independent of the weather

TVET Program: Animal Health Care Service

 to enable the collection of rainwater in water tanks.

2.3 Permanent or non-permanent personnel

It is therefore recommended that the manager of the slaughterhouse/slaughter facilities employ

TVET Program: Animal Health Care Service

2.6 Water and energy supplies

TVET Program: Animal Health Care Service

Processing principles are shown in the following flow-diagram (Fig. 3).

TVET Program: Animal Health Care Service

Hanging/chilling, cutting/deboning, and/or freezing depend on local conditions.

2.7.1. Stunning, slaughtering and bleeding

2.7.2 Scalding, skinning, dehairing or plucking

The process varies according to animal (poultry, pigs and cattle).

Special rooms/areas should be available for treatment of hides.

TVET Program: Animal Health Care Service

2.7.9 Liquid and solid waste disposal

TVET Program: Animal Health Care Service

The main principles of environmental hygiene will consist of:

 proper fencing (public, dogs, etc.)

 pest control (rodents, insects)

 liquid and solid waste disposal

Principles in insect control may be:

1. Biological control through emphasis on the natural enemies of pests.

2. Cultural control through alteration of the environment to make it unfavourable to pests.

5. Behavioural control, which involves the identification, production, and application of

Other principles in rodent control are:

TVET Program: Animal Health Care Service

Toxicants, shooting and trapping may be used to control birds.

Name: ___________ Date: _

Name _______________ date _