ITD 2021-02 Abattoir and Slaughter Process, 15 Feb 2021

General Design and
Construction
Requirements of RPH
A. General Design and Construction Requirements of
RPH/slaughterhouse/abattoir
1. Definisi & fungsi
2. Teknis, bangunan dan sarprasnya serta peralatannya
3. Kategori Abattoir
B. Animal Slaughtering Process

1. Persyaratan ternak,
2. Penyembelih-butcher
3. Prosedur pemotongan
Proses penyembelihan, skinning, pemeriksaan, karkas dan daging
Slaughterhouse
1. Slaughterhouse (RPH) is a building or complex with certain design and

requirements used as a place for animal slaughter for public
consumption.
2. Ante-mortem inspection is health inspection for animals before being
slaughtered done by authorized inspectors.
3. Post-mortem inspection is health inspection of offal and carcass after
slaughter carried out by authorized inspectors.
4. Zoonosis is infectious disease which is naturally transmissible from
animals to human and vice versa.
5. Veterinary Public Health (Kesmavet) is all things related to animals and
animal products which directly or indirectly influence human health.
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Functions of Slaughterhouse
1. As a service unit for public in providing safe, healthy, whole, and halal
meat
2. As an place to carry out correct slaughter, which is in accordance with
veterinary public health, animal welfare, and religious rules
3. As a place to carry out animal inspection before slaughter (ante-mortem
inspection) as well as carcass and offal inspection (post-mortem
inspection) to prevent the transmission of zoonotic diseases to human;
4. As a place to monitor and have surveillance of animal diseases and
zoonosis found during ante-mortem and post-mortem inspections in
order to prevent, control, and eradicate infectious animal diseases and
zoonosis in the animals’ origin.

Technical Requirements of
Slaughterhouse
1. Location;
2. Supporting infrastructure;
3. Basic construction and design of building;
4. Equipment.

Building and Spatial Planning of
Slaughterhouse
1. Main building;
2. Cattle unloading and holding pens;
3. Holding pens for productive female ruminants;
4. Isolation shed;
5. Chilling room for aging;
6. Meat/carcass loading;
7. Administrative office and veterinarian office;
8. Cafeteria and mosque;
Building and Spatial Planning of
Slaughterhouse
9. Employees’ break room and locker (personal item
storage) / changing room;
10.Bathroom and toilet;
11.Facility for the disposal of carcass and / or products
which are no longer usable (incenerator).
12.Waste management facility,
13.Guardhouse.

Slaughterhouse Producing
Refrigerated or Frozen Meat
1. Deboning room and cutting room;
2. Wrapping and packing room;
3. Chiller facility;
4. Freezer and blast freezer facility;
5. Cold storage:
6. Simple laboratory.
Requirements of Main Building of
Slaughterhouse
1. Spatial planning should be made in a way that
animal slaughter process could run well and
hygienically
2. Separation of clean and dirty areas;
3. Having special facility for post mortem
inspection;
4. Adequate lighting;

Slaughterhouse
5. Brightly colored internal walls of at least 3 meter height,
made of materials which are water-resistant, not easily
corrosive, not toxic, collision resistant, easily cleaned and
disinfected, and not easily peeling;
6. Internal walls must be flat and there should not be any parts
of it that can be used to put something;
7. The floor is made of materials which are water-resistant, not
easily corrosive, not slippery, not toxic, easily cleaned and
disinfected, and slopes to the drain;

Slaughterhouse
8. The surface of the floor must be flat, not bumpy; there is not
hole or crack; if it is composed of floortile, the grout between
tiles should be made as close as possible, and the grout
should be covered with water-resistant material;
9. The perforation towards the drain should be equipped with
filter;
10. The meeting point of the wall and floor should be curve-
shaped with the radius of approximately 75 mm;

Slaughterhouse
11. The meeting point of the wall and wall should be curve-
shaped with the radius of approximately 25 mm;
12. The slaughter and bleeding areas must be designed in a way
that blood can be collected;
13. Internal walls must be flat and there should not be any parts of
it that can be used to put something;
14. The floor is made of materials which are water-resistant, not
easily corrosive, not slippery, not toxic, easily cleaned and
disinfected, and slopes to the drain;

Slaughterhouse
15. The surface of the floor must be flat, not bumpy; there is not
hole or crack; if it is composed of floortile, the grout between
tiles should be made as close as possible, and the grout
should be covered with water-resistant material;
16. The ceiling is designed in a way that waste accumulation and
condensation do not occur inside the building; it has to have
bright color, made of materials which are water resistant, not
easily peeling, durable, and easily cleaned; there should not
be any holes or open crack in the ceiling;

Slaughterhouse
17. Door and window ventilation should come with wire gauze to
prevent any bugs from coming inside, or there should be other
bug prevention method;
18. The building construction should be made in a way that it can
prevent rats or rodent, bugs, or birds from coming inside and
living inside the building;
19. The ventilation inside the building must be good;

Slaughterhouse
20. The door and window frames, as well as the doors and
windows are not made from wood, made of materials which
are not easily corrosive, water-resistant, collision resistant,
easily cleaned and disinfected, and the lowest part should be
able to prevent rats / rodents from coming inside;
21. The internal door and window frames must be flat without any
parts which can be used to put something.

Requirements of Equipment of
Slaughterhouse
 All equipment at RPH must be made of
materials which are not corrosive, not toxic,
easily cleaned, disinfected, and taken care
of.
 All equipment coming into direct contact
with meat and offal must have food grade
lubricant.
RPH for fresh, chilled and frozen
carcass and meat
1. Deboning room and cutting room
2. Wrapping and packaging room
3. Chilling room
4. Freezer and blast freezer room
5. Cold storage room.

Main Equipment of Slaughterhouse
1. Equipment to fix or restraint animals (Restraining box);
2. Equipment to put the carcass after slaughter (Cradle);
3. A device used to lift carcass (Hoist);
4. Rail and a device used to hang carcass which are designed in
a way that carcass does not touch floor and wall;
5. Facilities and equipment for post-mortem inspection,
6. Equipment for cleaning and disinfecting activities;
7. Animal, carcass, and meat scales.

RPH/UPD fresh, chilled and frozen
caracass
 Categori I : RPH/UPD without facility of
carcass aging and freezing, for production
of of hot carcass only.
 Categori II : RPH/UPD with facility of
carcass chilling, aging, and freezing, and
for production of chilled, frozen carcass and
meat.
Animal Slaughtering
Process
20
Requirements of animals to be slaughtered
1. Animals must be healthy which is stated by

veterinarian,
2. Animals must not be exhausted or after working,
3. Animals are no longer productive or not used for
breeding,
4. Animals to be slaughtered are in emergency.

Animals slaughtered with conditions
1. Foot and mouth disease; after slaughter, offal, head,

mouth, tongue, and foot must be cooked before
marketed,
2. Surra disease, cattle must be slaughtered at night
because this disease is transmitted by flies,
3. Anthrax, after slaughter, carcass must be destroyed by
burning it to ashes or buried deep.

Standard of animal slaughtered
1. The slaughtered animals are edible ones.

2. The animals must be alive before slaughter.
3. The animals’ condition must meet the standard of animal
health according to rules issued by authorized agency.

Standard of butcher
1. Upholding Islam faith and mature (akil baligh)
2. Understanding the procedure of slaughter in
Islamic way
3. Having expertise in slaughter.

Standard of slaughter process
1. Slaughter is done by reciting a prayer in the name of Allah.
2. Slaughter is carried out by flowing blood by
cutting mari’/esophagus, hulqum/trachea, and two blood
vessels (wadajain/jugular vein and carotid artery).
3. Slaughter is done one time and quickly.
4. Making sure of blood flow and / or animal movement as a
sign of animal life (hayah mustaqirrah).
5. Making sure of animal death caused by the slaughter.

Process of cattle slaughter
1. The cattle which are stated to be healthy by veterinarian and are
well-rested is brought to a slaughter room.
2. The cattle are showered with cold water,
3. The cattle are lied down on the floor (head in the north, tail in the
south, and facing kiblat).
4. The cattle are slaughtered by Kaum or Modin who also faces kiblat,
and has previously recited a prayer according to Islamic teaching.
5. The process of slaughter must cut: (1) respiratory tract (trachea), (2)
digestive tract (esophagus), and (3) blood vessels (carotid artery
and jugular vein)

Guiding the slaughtering of animals
1. Any Moslem having reached puberty is allowed to slaughter after
saying the name of Allah and facing Makkah (Mecca).
2. The animal should not be thirsty at slaughter time.
3. The knife must be sharp, to minimize the time and hence save the
animal pain associated with the slaughtering process.
4. The knife must not be sharpened in front of the animal because it
may cause undue stress to that animal.

Guiding the slaughtering of animals
5. The slaughter is to be done by cutting the throat of the animal or
by piercing the hollow of the throat, causing the quickest death
with the least amount of pain.
6. The name of Allah has to be mentioned before or during
slaughtering, since the Creator is the granter and taker of life; the
name must be said by a member of the Moslem faith.
7. Meat slaughtered by people of the Jewish or Christian faith
(People of the Book) may also be eaten.
8. The blood must be completely drawn from the body.

Preparing for slaughter
1. Slaughter should be done in a dry, clean, dust-free area. A
well-drained grassy area is recommended.
2. Takeprecautionsduringslaughter,chilling,andprocessing to
keep the carcass and cuts clean and free from contamination.
Use clean equipment, keep hands clean, wear clean clothing,
and keep work and storage areas clean.
3. The carcass can be chilled without refrigeration by hanging it
in a dry, clean building. Freedom from odors or contamination
is essential.

Equipment needed for slaughter
1. Stunning device such as 22 caliber rifle.
2. Block and tackle, chain hoist, or tractor equipped with
hydraulic lift.
3. Beef spreader (singletree equipped with hooks on both ends
and a ring in the center will do).
4. 24- or 28-inch meat saw. 6-inch sharp skinning knife, 6-inch
boning knife, and 8-inch butcher knife.
5. 10- or 12-inch steel bucket to hold water for washing hands.
6. Ample clean water and clean hand towels.
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How to bleed animal
1. As soon as the animal is down, bleed it without delay. Stand
behind the animal and with the sharp skinning knife make an
incision through the hide in the middle of the dewlap immediately
in front of the breastbone.
2. Hold the knife so the point is directed toward the rear of the
animal, insert the knife under the breastbone toward the rump of
the animal and cut toward the backbone. This will cut the arteries
that cross just beneath the point of the breastbone.
3. Be careful not to stick too deep into the chest cavity. Cut straight
with the backbone. Pump the foreleg back and forth a few times
to help bleeding.

How to skin animal
1. Turn the animal on its back and place as hort prop (square post) on
either side to hold it there. Remove the fore feet and shanks at the
knee by locating and cutting through the flat joint with a knife. Skin out
the hind legs and remove the hind feet and shanks by sawing.
2. Next, split the hide from the opening in front of the brisket down the
midline of the belly to the bung. Hold the skinning knife at a slight
angle.
3. Then split the hide at the rear of each hind leg beginning where the
shank was removed, moving to the udder or scrotum. Do not skin the
outside of the hind legs nor front legs until the carcass is being
hoisted. The intact hide will keep the shanks clean during hoisting.

How to skin animal
3. The next part of skinning is known as “siding.” Begin the
siding by sliding the knife under the skin that has been cut
over the belly. Grasp the loosened hide with hand (hair side is
easiest to hold) and pull it up and outward. Place the knife
firmly against the hide with the cutting edge turned slightly
toward the hide.
4. Use long, smooth strokes of the knife, to remove the hide
down over the sides. This is one of the most difficult tasks in
skinning.

Opening carcass
 After siding is done, cut through the center
of the brisket with a knife and saw through
the breastbone. Insert the handle of the
knife in the abdominal cavity with the blade
leaning backward to open the belly cavity
as in Figure 8. In case of a male, remove
the penis before opening the carcass.
Opening carcass
 The inside of each round muscle over the
pelvis is covered with a thick white
membrane. Follow this membrane and
avoid cutting into the muscle. The knife can
be forced between the soft cartilage that
joins the pelvic bone. In older animals, the
pelvis must be sawed.
Opening carcass
 The carcass is now ready for hoisting.
Insert the hooks of a beef spreader or
singletree in the tendons of the hind legs.
After the carcass is partially hoisted,
complete skinning the rounds and the back
of the carcass.

Opening carcass
 Remove the bung by cutting around it on
the two sides and back and pulling through
the opening of the pelvic cavity. Continue
pulling the bung and intestines and cutting
the ligaments that attach the intestines to
the back.

Opening carcass
 Pull down on the paunch to tearitloose from
the carcass, cut the esophagus where it
goes through the diaphragm, and allow the
intestines and paunch to drop into a
container or on the ground. The liver should
still be attached to the carcass and can
next be removed. Remove the gall bladder
from the liver.
Opening carcass
 Continue hoisting the carcass until the head
clears the ground. Remove the heart and lungs
by first cutting out the diaphragm, the white
connective tissue that separates the abdominal
and thoracic cavities. Grasp the heart and lungs,
pull forward and downward, and cut the large
blood vessel attached to the backbone. Remove
the heart, lungs, and esophagus as one unit.

Opening carcass
 Complete skinning the carcass and remove the
head. The head is removed by cutting across the
neck above the poll and through the atlas joint.
 Carefully examine allthe internal organs and the
dressed carcass for any abnormalities or
conditions (such as abscessesor inflammation)
that might affect the whole someness of the
meat.
Requirements of slaughter process
 Cattle is not ill-treated,
 Cattle is not stressed,
 Slaughter and bleeding are done as quickly
and flawless as possible,
 Minimal damage on carcass,
 Cattle slaughter is carried out hygienically,
economically, and safely for employees.
Determining if cattle is dead
 Eye reflex: by touching the eyelid and
seeing if it still moves or not,
 Foot reflex: by hitting the joint of the foot or
massaging the sideline of the nails,
 Tail reflex: by bending the tail.

Carcass preparation
 Separating the head from the body,
 Separating front feet starting from carpus and hind
feet starting from tarsus,
 Skinning the cattle,
 Removing the digestive tract, by making a cut
along with the central abdomen,
 Removing offal by opening chest cavity right
through the central abdomen of sternum,
Carcass preparation
 Halving the carcass into right and left part,
right along with the midline of the back.
 Trimming the carcass, by removing or
cutting the parts which are considered
unimportant.
 Weighing the carcass in order to know the
weight of fresh carcass.
Cattle skinning
 Cut the skin along with the middle line of
chest and abdomen,
 Continuing the cut along with the medial
line of the limb,
 The skin is removed starting from the
ventral to the back.

Slaughter of small ruminants
 The principles of the slaughter of small ruminants
are the same as those of large ruminants.
 Allowing animals to rest is optional (long distance
trip requires resting).
 Fasting is the same as that of large ruminants.
 Skinning method: by hanging the carcass with
hind feet above and head bottom

Slaughter of swine
 Pig slaughter is carried out indirectly or
through the stunning process.
 Stunning is carried out with electrical
stunning in the back of the ears with tongs
containing low electricity voltage, i.e. 70
volt or lower.

Slaughter of swine
 Slaughter is large blood vessels and heart.
 Skinning is not carried out, but scrapping
the air off is; prior to it, pig is soaked in
warm water 60-70oC for 5-6 minutes.

以上

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General Design and

B. Animal Slaughtering Process

1. Slaughterhouse (RPH) is a building or complex with certain design and

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1. Animals must be healthy which is stated by

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1. Foot and mouth disease; after slaughter, offal, head,

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1. The slaughtered animals are edible ones.

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