DEAS 1138 : 2023  
ICS 67.120  
 
© EAC 2023                                                                                                                        First Edition 2023  
 DRAFT EAST AFRICAN STANDARD  
Basic design and operation of abattoir/slaughterhouses —
Requirements     
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  DEAS 1138 : 2023  
© EAC 2023 – All rights reserved  
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 DEAS 1138 : 2023  
© EAC 2023  – All rights reserved     
 Foreword  
Developme nt of the East African St anda rds has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encou ntered when goods and ser vices are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representa tives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key  
stakeholders including g overnment, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are d iscussed and incorporated  before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the Ea st 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC/TC  004, Meat , poultry, game, 
eggs and related p roducts. 
Attention is drawn t o the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.DEAS 1138 : 2023  
© EAC 2023 – All rights reserved  
 Introductio n 
All animals, wherever they have been re ared, shall be managed to ensure that their transport, lairaging, 
restraint and slaughter is carried out without causing undue stress to the animals. This standard addresses 
the need to ensure the welfare of food ani mals during pre -slaughter and slaughter  processes, until they are 
dead.  
Abattoir/slaughterhouses may be one of the most stressful places that an animal stays in and can cause a 
number of behavioural changes in the animals thus leading to physiological and  biochemical changes in the 
meat qualit y intended for human consumption.  
The main issues addressed by this standard are: general principles for slaughter, as related to personnel, 
animal behaviour, and the removal of distractions which can cause animals t o stop or turn back; moving and 
handlin g animals following their arrival at the slaughterhouse;    
lairage design and construction; care of animals in lairages; and animal welfare issues associated with 
acceptable handling, restraining, stunning and slaught er methods applicable to various releva nt species.  
The standard acknowledges the significance of religious requirements as well as the cultural and ethnic 
factors associated with slaughter such as halal slaughter, jhatka slaughter, kosher slaughter and ap propriate 
proposals are considered. Imp ortant but less frequently occurring issues such as the management of foetuses 
during the slaughter of pregnant animals are also included in this standard .  
 
 
 
 
 
 
  
 DRAFT E AST AFRIC AN STANDARD  DEAS 1138: 2023  
Basic design and operation of abattoir/slaughterh ouses — Requirements      
1 Scope     
This Dr aft East African Standard covers the typical layout plan, hygienic, sanitary, basic requirements for an 
abattoir  or slaughterho use for carrying out slaughter of food animals   
2 Normative references  
The following referenced documents are indi spensable for the app lication of this document. For dated 
references, only the edition cited applies. For undated references, the latest  edition of the referenced 
document (including any amendments) applies.  
EAS 39, Hygiene in the food and drink manufacturin g industry — Code of practice   
3 Terms and definitions  
For the purpose of this standard the following definitions shall apply : 
3.1  
Food animal  
animals declared edible for human consumption under the laws o f competent authori ty of a partner state   
3.2  
Carcass  
Body of an animal after dressing   
3.3  
Cattle  
bull, cow, ox, steer, heifer, calf  
3.4  
Condemned  
whole, parts or organs s laughtered animal so marked by a c ompetent authority as unfit for human 
consu mption me ant to be des troyed or rendered unfit fo r food purposes  
3.5  
competent Authority  
official authority charged by the government for implementation of animal health, anim al movement control, 
and welfare measures to ensure meat hygiene and quality.  
3.6  
Meat  
whole or par ts of slaug htered animal carcasses that are intended for and have been judged as safe and 
suitable for human consumption  
3.7  
Meat  Inspector  
person appoi nted, authorized, or recognized by competent authority for meat inspection . 
 
3.8  
Slaughter -Hall 
actua l place where the animals  are slaughtered for food purposes  
3.9  
abattoir /slaughterhouse  
any establishment licensed by competent authority for slaughter o f animals and/or processing into meat 
products intended fo r human consumption   
© EAC 2023 – All rights reserved  
 4.0 LOCATION  
Abattoir/slaughterhouse s and esta blishments shall be located in areas not subject to regular and frequent 
flooding and free from objectionable odours, smoke, dust or other contaminants , Adequate facilities for 
handling the effluent generated , Copious supply o f potabl e water and ele ctricit y connection  and accessible . 
The slaughterhouse shall be completely separated from any other buildings used for industrial, commer cial, 
agricultural, residential or other purposes other than connected buildin g used for the pro cessing of the meat . 
The slaug hter house site shall be guided by the Part Development Plans (PDP) of the areas within the partner 
states.  
4.1 General provision  
Slaughter house shall be hygienically managed and under the supervision of a competent aut hority. A 
slaughterhou se shall have :  
a) Properly built and drained lairage erected not less than ten meters from the slaughterhouse and 
equipped with adequate faciliti es for ante -mortem inspection and Isolation pens for suspect 
animals.  
b) Fenced cattle races from the lair ages  to the slaughterh ouse, properly drained and in a suitable place 
equipped with facilities for washing the animals.  
c) Separate facility for handling h ides and skins  
d) Separate room for the cleaning and treatment of in testines and ovals.  
e) Separate roo m for  the storage, disposal  and treatment of inedible and condemned animals, carcass 
and meat.  
f) Impervious, easily cleaned and resistant to wear and corrosio n materials.  
g) Floors constructed of dense, acid -resistant,  waterproof c oncrete and have approp riate non s lip finish.  
h) Walls smoo th and flat and made of smooth -surfaced Portland cement plaster or other non -toxic, non -
absorbent material applied to a suitable b ase, and walls shall be provided with sanitary bumpers  to 
prevent d amage by movable equipm ent.  
i) Coves wi th sufficient radii to  promote good sanitation shall be installed at the juncture of floors and 
walls in all rooms.  
j) Ceilings of adequate head room be s mooth and flat and be constructed of portland ce ment plaster or 
other acceptable imp ervious material tha t allow for easy clean ing. 
k) Provisions for adequate natural lighting and ventilation.  
l) Doorways at least one hundred and fifty centimeters wide and the do ors must be made of rust -
resistant metal h aving tight s oldered or welded seams . Door jambs shall be cove red with rust -
resistan t metal.  
m) Pest proofing to prevent the entry of insects and rodents.  
n) Dressed timber used for all exposed interior wood work, and i t shall be painted with a good non -toxic 
oil or p lastic base paint, trea ted with linseed oil or with a c lean wood sealer.  
o)  All parts of floors where wet operations are conducted well drained, with at least one drainage inlet 
provided for each thirty -five square meters of floor space. The inlets shall be placed under the 
dressing rails,  if necessary,  togethe r with drainage valley s, not less than seven decimal five 
centimeters wide, with a slope of the floor towards drainage valleys or inlets of at least two  decimal 
five centimeters per mete r. 
p) Drains for paunch and stomach co ntents at least twenty centimeters in diameter.   
© EAC 2023  – All rights reserved     
 q) Waste di sposal system of adequate size and must comply with Environmental Management and 
Coordination laws and local regulations.  
5. Typical layout  plan  
5.1 The a battoir/slaughterhouse s shall have the following essential facilities  
1. Staff we lfare facilities  
2. Secu re gate control/fence  
3. Food grade carriage containers  where 
applicable  
4. Packaging  and labelling room  
5. examination/inspection  
6. carcass  splitting and washing area   
7. Proper transport of animals  
8. Facilities for proper offloading   
9. Holding pens f or animals before sla ughter 
(lairage)  
10. Ante mortem in spection facilities  
11. Facilitie s for vehicles and foot disinfection 
Stunning pen/area  
12. Facilities f or Carrying out humane 
slaug hter/Religious – Jhatka/halal method    
13. Stainless steel bins for blood, edible  and 
inedible offal  
14. Facilities for handling and Storage of 
fats/hide/pig bristle/horns/hooves, where 
applicable  
15. Separate d emarcation between clean and  
un clean area  
16. Meat inspecto r room  
17. Lockers/rest room/laundry/toilets for meat 
handlers  
18. Store room  
19. Electri cal and machine room where 
necessary  
20. Isolation pen for sick and s uspected 
animals  
21. Water proof flooring and side walls  
22. Proper drainage with catch basins  23. Traps and vents for drainag e  
24. Good ventilation with adequate lighting  
25. Potable water supply and storage tank 
26. Effluent treatme nt plant  
27. Separate place for storing manure  
28. Protection against pest and vermin control 
facilities 
29.  Office room, first aid and secu rity room  
30. Facility for vehi cle washing  
31. Non-corrodible food grade equipment and 
instruments  
32. Disposal o f condemned carcass/ma terial 
as per the law of partner state   
33. Refrigerated or non -refrigerated covered 
vehicles/trucks for transport of carcass  
34. Dispatc h area for finished products  
35. Bleeding area   
36. Overhead rail system  
37. Slaught er hall to ensure maintenance of  
strict hygienic duri ng slaughter  
38. Facilities for flaying and dressing of 
carcasses  
39.  Post mortem examination facilities  
40. Hot water washing facil ities (8 2 ºC)   
41. Knife sterilizers   
42. Emergency slaughter hall  
43. Detained and condemned meat room  
44. Movable or permanen t working platform  
45. Wide doors for free passage of meat 
carcasses  
46. Knee/elbow/foot operated wash basins   
 47. Separate rooms for cle aning gut, stomach, and intestin e 
5.1.1  Typical lay out plan and flow diagram  for an abattoir/slaughterhouse  for slaughtering catt le are given 
in annex  I and Annex II  respectively. Typical layout plan and flow diagram for an abattoir/slaughterhou se for 
slaughtering pigs are giv en in Annex  III and Annex  IV, respectively. Typical layout plan and flow diagram for 
an abattoir/slaughterho use for slaughtering goats are given in Annex  V and Annex  VI respective ly. 
5.1.2 The retai l or wholesale market for meat, if required, can be included within the complex itself, the same 
shall be physically excluded from the rest of the establishment in su ch a manner that the customers have an 
access only to these sections where such business is transacted.  
5.2 A battoir/slaughterhouses shall have an adeq uate separation between cle an and unclean sections, which 
shall be arranged in such a way that from the i ntroduction of a live  animal into the abattoir/slaughterhouse up 
to the emergence of me at and offal classed as fit for human consumption, there shall b e a continuous 
process, wit hout any possibility of reversal, inter -section or over lapping between the li ve animals and meat, 
and between meat and by -products or waste. Typical flow diagrams f or offal and by -products (rendering) are 
given in annex VII  and annex VII  
5.2.1 A flow diag ram for basic oper ation of an abattoir/slaughterhouse is shown in annex I  for information and 
guida nce only. The layout of entire abattoir/slaughterhouse, as far as possible, shall have a forward flow . 
5.3 Reception area or resti ng grounds  
The abattoir/sla ughterhouse shall have reception area of adequate size or resting grounds wher e the livestock 
are s ubjected to antemortem  inspection before they are passed on to lairage for resting for 12 -24 h. Th is shall 
have the following fac ilities.  
5.3.1 Facilities f or offloading off -loading ramp  
5.3.1.1 Proper ramps for direct off -loading of  animals from trucks or railway wagons shall be provided. 
Offloading ramps shall not have sharp or protruding edges or any oth er features that may caus e injury to 
animals  
5.3.1. 2 Ramps shall be positioned to be even with the vehicle; width shall be suitabl e enough for animals.  
Ramps shall have side protection and non -slip floors and be aligned so that there are no gaps where an 
animal mi ght become trappe d and injured. Ideally, ani mals shall not have to walk up and down ramps with 
slopes greater than 30º to the horizontal. It is  better to use hydraulic loading platforms or hydraulically 
operated lifting desks on vehicles.   
5.3.1. 3 The reception area or res ting grounds shall have water facility and examining animals  before sending 
to holding pens  
5.3.1. 4 Separ ate isolation pens sh all be provided with water and feed for (a) animals suspected to be suffering 
from contagious and infectious diseases, and (b) ani mals with fractures, in ord er to segregate them from the 
remaining animals.   
5.3.1. 5 Adequate holding a rea shall be provided according to the class of animals to be slaughtered. The 
holding area shall have water and feeding facilities. The resting grounds  shall have overhead protec tive 
shelters.  
5.3. 2 Lairage  
5.3. 2 .1 Animals shall be kept in the lairage w ithout overcrowding or  injury or being exposed to climatic stress 
for 12 to 24 h. The lairage shall be adequate in size for the number of animals to be kept Space provided to 
anim als shall be such that the animals can freely move and express its normal be haviour patterns as far  as 
possible.  Lairage shall have a provision for isolating sick or animals suspected to be sick . 
5.3. 2. 2 the animals shall be ke pt separately depending upo n their type and class. There shall be no mixing of 
animals of different speci es. There shall be se parate pens for males and female, horned and polled, animals 
in heat ( estrous ) and pregnant animal s. 
5.3. 2 .3 the lairage shall be  roofed and so constructed as to protect the animals from extreme climatic 
conditions like heat, cold and  rain to avoid stress .   
© EAC 2023 – All rights reserved  
 Handling facilities shall be designed to ensure ease of handling and to prevent injury to animals . There shall 
be no physical f eatures in the lairage whic h cause recurring injuries to animals.  
5.3. 2 .4 Floors shall have mild slopes to prevent accumulati on of water and prevent water logging. Slurry and 
manure shall be frequently removed from the shel ter facilities.  
5.3. 2 .5 Lairage  shall be maintained dry, c lean and free from rodents and insects. The lairage shall have 
adequate facili ties for cleaning and /or drying of animals; adequate supply of clean water for drinking and 
washing and facilities for  feeding whenever necessary; and ante-mortem inspection.  
5.3. 2.6 Where separate lairages or sections are to be provided for livestock mea nt for Jhatka, Halal or Jewish 
slaughter, complete visual separation shall be affected and entrances shall be as far ap art as possible.   
5.3.3 Slaughte r Halls  
Separate provision s, wherever required, shall be made in an abattoir /slaughterhouse for slaughter ing, 
dressing and pro cessing of:  
a) Sheep and goats (Halal),  
b) Sheep and goats (Jhatka),  
c) Sheep and goats  (Jewish),  
d) Pigs,  
e) large  animals  
5.3.3.1 Separate s pace shall be provided for  stunning (wherever applicable), bleeding and dressing  of the 
carcasses . The restrainer shall be not  less than 150 mm high and 100 mm wide with the top sloped not less 
than 45 º. 
5.3.3.2 Races  
Single -file race shall not be too wid e, crowded and shall not a ppear as a dead end. Single -file races must be  
narrow enough to prevent animal f rom turning around o r becoming wedged beside each other. Cattle race 
shall be wide (76 cm) and races for pigs, goats and sheep shall have only 3 cm of  clearance on each side of  
the largest animal. Curved race is more eff icient because animals entering the race cannot see the people or 
other activity up ahead, provided laid out correctly. Curved races must be laid out so that animal standing in 
the crowd ing-pen can see a minimum of three body lengths of the race before it turns.  
5.3.3.3 Stunning area (where applicable)  
The area  in front of the stunning pen sh all be at least 3 m in width to the opposing wall or bleeding trough and 
be fitted with upright ba rs 5 cm in diameter and 1. 2 m high, spaced in 40 cm intervals for saf ety purposes. 
Animals shall enter the  device easily. If t hey balk or back up, check for distractions. Animal’s vision shall be 
blocked so that they do not see people or suddenly moving ob jects. Metals shields shall be installed around 
the animals’ head on box type restrainers. Animals tend to  panic when they los e their footing. Non -slip flooring 
shall be provided in box type restrainers and non -slip cleated entrance ramp shall be provided on conveyor 
restrainers. P arts of restraint device that press ag ainst the animal’s body shall move with sl ow steady motion. 
Animals shall never be left in a stunning box or restraint device but shall be stunned slaughtered immediately 
after entry with ritu als or otherwise, as the c ase may be.  
5.3.3.4 Knocking sectio n may be so planned as to suit the animal and  particularly the ri tual slaughter, if any. It 
shall have facility to slaughter crippled animals brought from ante -mortem inspection yard to slaughter  
department and also the f loor and hand washing facilities. An animal shall not be slaughtered in sight of  other 
animals. The knocking section and dry landing area associated with it shall be so built that escape from this 
section can be easily carried out  by an operator without al lowing the animal to pass the esca pe barrier. This 
may normally be accomplished by an arrangement su ch as placing vertical pipes 150 mm in diameter, 1.5 m 
high on prepared vertical pipe inserts, about 120 mm high or the internal d iameter of the pipe used f or the 
vertical placed not less th an 500 mm apart.   
© EAC 2023  – All rights reserved     
  5.3.3.5 A curbed -in bleeding  area of adequate si ze shall be provided. It shall be so located that the blood 
shall not be splashed on other animals being slaughtered or on the car cass being skinned. Blood drain and 
collection shall be im mediate and proper. A floor wash points  shall be provided for interm ittent cleaning. Also, 
a hand -wash basin and knife sterilizer shall be provided for the sticker to sterilize knife and wash his ha nds 
periodically.  
5.3.3.6 Dressing area  
Dressing of car casses shall not be done on floor. Adequate means  and tools for de -hiding or belting of the 
animals shall be provided. Means for immediate disposal of hides or skins shall be provided. Hides or skins  
shall be immediately tran sported either in a closed w heel barrow or by a chute provided with self -closing  door. 
In no case th e hides or skins shall be spread on slaughter floor for inspection. Floor wash point and adequate 
number of hand wash basins with sterilizer shall be provid ed in this section. Means for immediate disposal of 
legs, horns, hooves, etc. shall be provided thro ugh spring load floor chutes or side wall doors or closed wheel 
barrows. In case wheel barrows or trucks are used, care shall be taken that at no point whee l barrow or truck 
has to  ply under the dressing rails and a clear passage is pro vided for movement o f the trucks.  
5.3.3.7 Viscera inspection facilities  
Adequate space and suitable and properly located facilities shall be provided  for inspection of the vis cera of 
the various type s of animals slaughtered. This department shall have ade quate facilities for  hand washing, 
tool sterilization and floor washing and contrivances for immediate separation and disposal of condemned 
material. Adequate arrangements may be made for identificati on, inspection and correlation of carcass, 
viscera and h ead.  
5.3.3.8 Carcas s washing facilities  
Where necessary carcasses may be washed with a jet of water, the treatment of the carcass with food grade 
carcass cleaning agent approv ed by competent authority within a partner state . 
5.3.4 Ancillary Accommodation  
5.3.4.1 A separate room and hanging space shall be provided for emptying and cleaning of stomachs and 
intestines. This room  shall have a separate exi t. Pluck and viscera clean ing and separating departments shall 
be divided into edible and inedible section s for further proces sing. Those sections shall preferably be 
separated from the slaughter floor, except for one or two con necting doorways provided wi th solid, self -closing 
doors, completely covering the opening.  
5.3.4.2 condemned carcasses shall be dispos ed-off at rendering plant. If rendering facilities are not provided, 
the condemned material shall be denatured and held in a watertight metal containe r in suitable inedible 
product room pending daily removal by contractors for disposal through prescribed w aste disposal method s. 
5.3.4.3 Suitable and sufficient accommodation shall be provided for the retention of all meat con demned as 
unfit for human cons umption and shall be locke d up separately.  
5.3.4.4 If a separate block for hide curing or skin drying is n ot provided in the abattoir/slaughterhouse, the 
hides or skins may be stored in a separate room and removed daily.  
5.3.4.5 Suitable and sufficient fac ilities shall be provided for the isolation of meat requiring further examination 
by the veterinary inspec tor in a suitable la boratory within the premises of the abattoir/slaughterhouse.  
5.3.4.6 Veterinary Laboratory  
A room  equipped for carrying out trichi noscopic test is compulsor y in abattoir/slaughterhouses handling pigs. 
In larger premises, a well -equipped  laboratory is essen tial, not only for preliminary diagnosis of animal 
diseases but also to maintain the overall hyg ienic standards . 
5.3.4.7 Meat Insp ector Office   
An adequate ly equipped lockable room for the exclusive use for meat inspector. The rooms shall be provided 
with hand -washing and shower facilities, and lockers for clothing (clean and dirty) and meat inspection 
equipment. A convenient means of cleaning footwear befor e entry into changing rooms is an advantage   
© EAC 2023 – All rights reserved  
 5.3.4.8 Labour welfare facilities   
Well located toilet  rooms (1 per 15 employees) shall be provided in the abattoir/slaughterh ouse building 
sufficiently away from slaughter walls. A se parate hall with lockers a nd shower facilities (1 per 15 employees) 
shall be provided. Adequate drinking w ater and washing fac ilities (cleaning agents, soaps and chemicals) 
shall be provided at co nvenient locations. Adequate facilities for cloak room, cant een with dining hall and f irst-
aid shall also be provided. A store room for overalls, equipment and clean manual implements, n ormally 
required for the work, must be provided. Hand basins or wash troughs with taps controlled preferably with 
knees or elbow m ust be provided at the exi t of these facilities.   
5.3.5 isolation block  
It is also called as emergency sla ughterhouse or minia ture abattoir/slaughterhouse. In large 
abattoir/slaughterhouses iso lation block is necessary for detention of suspected animals fo r its observation 
and trea tment and if necessary to do emergency slaughter in case of fractured, injured a nimals. The isolatio n 
block will have a small lairage to keep 4 cattle with a slaughter  hall, cooling hall, bacteriological laboratory, 
incinerator an d sterilization room. This  block must be located a distance from the main building and workers 
shall not m ove from here to the  main buildings. It shall be situated near to the suspect meat de tention room 
and shall be direct communication with the by -produc ts department.  
5.3.6 chiller and freezer room  
Chiller room shall have temperature of 0 ºC to 4 ºC and a f reezer room shall ha ve a temperature below  -18ºC . 
Hanging halls if air -conditioned shall have temperature not higher than 10°C. Two retaining compartm ents 
constructed of rust -resistant wire gauge or expanded metal portion extending from about 75 mm above 
ground to ceiling shall be provided, one for holding retained carcasses and the oth er for holding the carcasses 
affected with Cyst cercus bovis.  
5.3.7  Rails for Carcasses  
Rails with stainless steel hooks shall be provided for hanging the carcasses and simil ar provisions for pl ucks 
shall be made, permitting free circulation of air. The hooks shall be suitably cleaned and sterilized regularly . 
6. CIVIL CO NSTRUCTIONS  
6.1  A abattoi r/slaughterhouse Premises  
abattoir premise shall be fenced with security in orde r to control the en trance of unauthorized persons, 
vehicles, and animals. Surfaces on the site must be paved or grassed. Small abattoir or slaughterh ouses must 
have a surface t hat is a dust and mud free, readily cleanable and well drained. Lager houses shall be planted 
with trees in order to make the premise environment friendly. Provision of sufficient storm water drainage shall 
be there.  
6.2 Ante -mortem and Pen Area  
The area shall be paved with impervious material such as concrete non -slippery herring -bone type suit - able 
to stand wear and te ar by hooves, or brick, and pitched to suitable drainage facilities. Curbs of impervious 
material shall be prov ided around the borders of livestock pen area, except at the entrances. The pen shall 
preferably be covered . 
6.3 Plant Buildin g 
In addition  to the requirements given in EAS 39, an abattoir or slaughterhouse building shall comply with the 
following:  
6.3.1 Floors  
The floors shall be n on-absorbent and non -slippery with rough finish, and shall have suitable gradien t for 
drainage.  
6.3.2 Coves   
© EAC 2023  – All rights reserved     
 Coves with radii sufficient to promote sanitation shall be installed at the juncture of floors and walls in all 
rooms and  not less than 100 mm.  
6.3.3 Interior Walls  
Interior walls shall be smooth and flat and constructed of impe rvious materials su ch as glazed brick, glazed 
tile, smooth surfaced Portland cement plaster, or other non -toxic, non -absorbent material appl ied to a suitable 
base. Walls shall be provided with suitable sanitary type bumpers to prevent damage by hand trucks , carcass 
shanks, a nd the like. It is recommended that the interior walls shall have washable surface up to the height of 
2 m from the flo or so that the splashes may be washed and disinfected. The smooth walls will be painted in 
light colours to a height o f 3 m.  
6.3.4 Ceilin gs 
Ceilings shall be of good height. So far as structural conditions permit, ceilings shall be smooth and fl at. 
Ceilings shall be constructed of acceptable i mpervious material and finished so as to minimise  condensation, 
mould developmen t, flaking and accu mulation of dirt. The walls and ceiling may be painted with water -
resistant paint to maintain them clean.  
6.3.5 Doors and windows   
All doors shall be suffic iently wide and those opening from departments where edible material is handled,  
unless provided wi th an effective and operating air screen shall be solid and as far as practicable, two frame 
self-closing or snug -fitting double a ction door. Windows shall be fitted with whole panes and those which open 
shall be screened. The screens shall be made so as t o be easily movable for cleaning. Internal window sills: if 
present shall be sloped to prevent use as shelves.   
6.3.6 Screens and  Insect Control  
All windows , doorways, and other openings that may admit flies shall be equipped with effec tive insect and 
rodent screens. ‘Fly chaser’ fans and ducts or air curtains shall be provided over doorways in outside wall of 
food handling areas th at are used for  dispatch or  receiving.  
6.3.7 Rodent Proofing  
Except in the case of solid masonry walls con structed of glazed tile, glazed brick, and the like, expanded 
metal or wire mesh, not exceeding 12.5 mm mesh, shall be embedded in walls and floors a t their junctio n. 
This mesh  shall extend vertically and horizon - tally to a sufficient distance to exclude the entrance of rat s and 
other rodents  
6.3.8 Stairs  
Stairs in edible product handling departments shall be of impervious construction with solid tre ads and closed  
risers and s hall have side curbs   at the front edge of the treads. Floor openings for chute s, etc., and for 
stairways except at entrances shall have curbs of impervious materials, such as concrete or metal, to prevent 
floor drainage from en tering such c hutes . 
6.4 Vehicular Areas for Trucks  
Concrete paved areas, properly drained and extending at least 6 metres from  building, loading docks or 
livestock platforms shall be provided at places where vehicles are loaded or unloaded. Pressure washin g jets 
and disinfection fac ilities for trucks carrying animals shall be provided. Vehicles which offload li ve animals, 
loads i ntestines, heads and feet as well as vehicles removing paunch contents, condemned materials and 
refuse are restricted to the dirty  area and  may not enter are as where meat vehicles and staff who handle meat 
are to be found. Separate route s for stock and mea t vehicles shall be provided. Approach roads shall be at 
least 6 m wide. Drainage and cleaning facilities shall be available in ve hicles  parking areas where animals are 
offloaded or meat is loaded.  
6.5 Drainage  
6.5.1 All parts of floors  where wet operatio ns are conducted shall be well drained. As a general rule, drainage 
channels shall be smooth, impervious, washable and provided wi th gr ates or covers. the fl oors shall have  
© EAC 2023 – All rights reserved  
 uniform slope to drains with no low spots which collect liquid. Drainage shall allo w the flow of waste water 
from clean to dirty areas. the drainage system shall be covered. Drainage lines from toilet pans and uri nals 
shall not be connected  with other drainage lines within the plant. All floor drains shall be so constr ucted and 
the floor  so made that these can be easily cleaned and then shall be a minimum area to be drained per outlet. 
It is recommended that ‘U’ dr ains set with satisfactory covers shall be used and made totally fly -proof and 
rodent -proof . 
7 LIGHTING AND  VENTILATION  
7.1 Un-refrigerated work rooms shall be provided with adequate direct natural light and ventilation or ample 
artificial light and ve ntilation by mechanical means . Uncoloured glass having a high transmissibility of light 
may be used in skyligh ts and windows. The  glass area shall be approximately one -fourth the floor area of a 
workroom. This ratio shall be increased where there are obs tructions, such as adjacent bui ldings, overhead 
catwalks, and hoists, which interfere with the admittance of dir ect natural light. Well distributed artificial lighting 
of good quality shall be provided at all places where adequate natural light is not ava ilable  or is insufficient . 
7.2 Every abattoir or slaughterhouse shall be provided with well -distributed artificia l light throughout the 
slaughter hall and workrooms and at places where meat inspection is carried out. Where bulbs are used, 
these shall be covered by materials which ar e rem ovable and washable  
7.3 Every abattoir/slaughterhouse shall be provided with suit able and sufficient  means of ventilation to the 
outside air. The construction of the slaughter hall should be so arranged that the dressed carcasses are not 
exposed to d irect sunlight.  
8 SUPPLIES  OF WATER  
8.1 A sufficient, and constant supply of potable wa ter shall be avail able at adequate pressure throughout the 
premises . 
8.2 Hot water at 82 ºC for  frequent sterilizing of equipment shall be provided  
8.3 Every sanitary conven ience in an abattoir /slaughterhouse shall be supplied with water by means of 
suita ble flushing appli ance.  
8.4 Suitable facilities for washing of hands (including adequate supplies of hot and cold running water, nail 
brushes and so ap or other detergent) sha ll be provided for persons working in an abattoir /slaughterhouse. 
Where non -potabl e water is used for fire control, etc., it shall be carried in completely separate lines preferably 
identified  by colour and with no cross -connectio n or back siphonage with l ines carrying potable water.  
9 BASIC EQUIPMENT REQUIRED FOR SLAUGHTER AND DRESS ING 
9.1 The basic eq uipment that are needed for the slaughtering operation shall be available in an abattoir 
depending on the slaughtering procedure e mployed . 
9.2 Non-accepta ble Materials  
The following materials shall not be used in an abattoir/slaughterh ouse : 
a) Copper and i ts alloy in equipment used for edible products;  
b) Cadmium in any form in equipment handling edible products;  
c) Equipment with p ainted surface in produc t zone;  
d) Enamel containers or equipment is not desirable, and  
e) Lead and oth er related material.   
 Annex  I 
(Informative)  
Annex I  – Typical  layout plant for cattle  abattoir/slaughterhouse  
 
 
 Annex  II 
(Infor mative)  
Flow diagram for cattle abattoir/slaugh terhouse  
 
 
 
 
 
 
 
 
 
© EAC 2023 – All rights reserved  
 Annex  III 
(Informative)  
 
Typical  layout p lant for pig abattoir/slaughterhouse  
 
 
 
© EAC 2023  – All rights reserved     
 Annex  IV 
(Informative)  
Flow diagram for pigs’ abattoir/sl aughterhouse  
 
 Annex  V 
(Informative)  
Typical la yout plant for goat and sheep abattoir/slaughterhouse  
 
 
 
 
   
 Annex  VI 
(Informativ e) 
Flow diagram for goat and sheep abattoir/slaughterhouse  
 
 
 Annex  VII 
(Informative ) 
 
Cattle, Pig and Goat Offal Flow Diagram  
 
 
 - 
 
© EAC 2023 – All rights reserved  
 Annex  VII 
(Informative)  
 
BY-PRODUCTS (RENDERIN G) FLOW DIAGRAM  
 
 
    
  
 
 Annex  IX 
(Informative)  
 
GENERAL P ROC ESS FLOW DIAGRAM  
 
 
 
 
  
© EAC 2023 – All rights reserved  
 Bibliography  
IS 4393: Basic requirements for an abattoir