Reference number  
DRS 201:2018  
© RSB 2018  
 
 
 RWANDA 
STANDARD  DRS 
201 
 
2nd edition  
2018 -mm-dd 
(Reaffirmed 2018 ) 
Abattoir  — Basic requirements  
 
  DRS 201:2018  
©RSB 2018  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2018 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rs b.gov.rw   
ePortal: www.portal.rsb.gov.rw   DRS 201: 2018  
iii                ©RSB 2018 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  4 
4.1 Establishment and utilities abattoir  ................................ ................................ ................................ ..... 4 
4.1.1  Establishment  ................................ ................................ ................................ ................................ ........  4 
4.2 Utilities  ................................ ................................ ................................ ................................ ....................  5 
4.2.1  Road accessibility  ................................ ................................ ................................ ................................ . 5 
4.2.2  Water and electricity  ................................ ................................ ................................ .............................  5 
4.2.3  Waste disposal and drainage  ................................ ................................ ................................ ...............  5 
5 Major design requirements for an abattoir  ................................ ................................ .........................  6 
6 Service Facilities  ................................ ................................ ................................ ................................ ... 7 
6.1 Veterinarian and meat inspector office  ................................ ................................ ...............................  7 
6.2 Toilets and urinals  ................................ ................................ ................................ ................................ . 7 
6.3 Changing room and shower  ................................ ................................ ................................ .................  7 
6.4 Equipment store  ................................ ................................ ................................ ................................ .... 8 
6.5 Laboratory  ................................ ................................ ................................ ................................ ..............  8 
6.6 First aid accommodation  ................................ ................................ ................................ ......................  8 
6.7 Stock room  ................................ ................................ ................................ ................................ .............  9 
6.8 Clothes washing and ironing room  ................................ ................................ ................................ ..... 9 
6.9 Fire protection  ................................ ................................ ................................ ................................ ....... 9 
7 Major operational facilities  ................................ ................................ ................................ ...................  9 
7.1 Reception area  ................................ ................................ ................................ ................................ ....... 9 
7.2 Lairage  ................................ ................................ ................................ ................................ ..................  10 
7.3 Isolation Pen  ................................ ................................ ................................ ................................ ........  11 
7.4 Foot bath  ................................ ................................ ................................ ................................ ..............  11 
7.5 Slaughter hall & bleeding Area  ................................ ................................ ................................ ..........  11 
7.5.1  Restraining and stunning pen  ................................ ................................ ................................ ............  11 
7.5.2  Slaughter hall  ................................ ................................ ................................ ................................ ....... 11 
7.5.3  Blood collection  ................................ ................................ ................................ ................................ ... 12 
7.6 Slaughter hall accessories  ................................ ................................ ................................ .................  12 
7.6.1  Heads preparation room  ................................ ................................ ................................ .....................  12 
7.6.2  Feet preparation room  ................................ ................................ ................................ ........................  13 
7.6.3  Hides and skins room  ................................ ................................ ................................ .........................  13 
7.6.4  Casing -Cleaning room  ................................ ................................ ................................ ........................  13 
7.6.5  Offal preparation room ................................ ................................ ................................ ........................  14 
7.6.6  Detained room  ................................ ................................ ................................ ................................ ..... 14 
7.6.7  Condemned room  ................................ ................................ ................................ ................................  14 
8 Storage, treatment and dispatch facilities  ................................ ................................ ........................  14 
8.1 Cold rooms  ................................ ................................ ................................ ................................ ...........  14 
8.1.1  General requirements  ................................ ................................ ................................ .........................  14 
8.1.2  Chilling room  ................................ ................................ ................................ ................................ ....... 15 
8.1.3  Freezing room  ................................ ................................ ................................ ................................ ...... 16 
8.2 Deboning, packing and labeling area  ................................ ................................ ................................  16 
8.3 Dispatch and weighing area  ................................ ................................ ................................ ...............  16 
8.4 Incinerator  ................................ ................................ ................................ ................................ ............  16 DRS 201:2018  
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 9 Waste disposal system  ................................ ................................ ................................ ......................  17 
9.1 Waste treatment  ................................ ................................ ................................ ................................ .. 17 
9.2 Drainage  ................................ ................................ ................................ ................................ ...............  17 
10 Energy production unit  ................................ ................................ ................................ ......................  17 
10.1  Location  ................................ ................................ ................................ ................................ ...............  17 
10.2  Boiler room  ................................ ................................ ................................ ................................ ..........  17 
10.3  Sterilization room ................................ ................................ ................................ ................................  18 
11 Water supply  ................................ ................................ ................................ ................................ ....... 18 
12 Emergency slaughter house  ................................ ................................ ................................ ..............  18 
13 Other recommended facilities (Optional)  ................................ ................................ .........................  19 
Annex  A (normative)  Annex title  ................................ ................................ .........  Error! Bookmark not defined.  
Annex  B (informative)  Which styles corr  ................................ ...........................  Error! Bookmark not defined.  
 DRS 201: 2018  
v                ©RSB 2018 - All rights reserved  
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 201 was prepared by Technical Committee RSB/TC 005, Meat and meat products.  
In the preparation of this standard, reference was made to the following standard  (s): 
1) ES 1118: 2005; Abattoir – Basic requirements  
The assistance de rived from the above source is hereby acknowledged with thanks.  
This second  edition cancels and replaces the first edition (RS  201:2013 ), which has been technically revised.  
(The first/second/third/... edition (RS  201: 2018 ) has been re affirmed  by the Board on dd-mm-yyyy. ) 
Committee membership  
The following organizations were represented on the Technical Committee on Meat and meat products 
(RSB/TC 005) in the preparation of this s tandard.  
Paragraph of p articipants  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 201: 2018  
1                ©RSB 2018 - All rights reserved  
 Abattoir  — Basic requirements  
1 Scope   
This Rwanda Standard covers the typical layout plan, major design requirements, sitting and utilities, major 
operational, service, storage, waste treatment and dispatch facilities, waste disposal system, water supply, 
hygiene and sanitary for abatto irs carrying all slaughter animals . 
2 Normative references   
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document.  For dated references, only the edition cited applies. F or undated references, 
the latest edition of the referenced document (including any amendments) applies.  
CAC/GL 24, General Guidelines for Use of the Term "Halal";  
RS EAS 1 2: 2014 , Potable water — Specification  
RS ISO 7165, Fire fighting — Portable fire extinguishers — Performance and construction  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply . 
3.1  
bar 
unit of pressure expressed as k g/cm2 
3.2  
carcass  
body  of slaughtered animal especially one ready for cutting up as meat  
3.3  
casing Cleaning Room  
room where stomach and intestine contents are cleaned   
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 3.4  
cold Room  
facility operating under low temperature to preserve meat and meat products  
3.5  
condemned Roo m 
room where carcass or other animal organ(s) officially declared dangerous or not fit for use for human or 
animal consumption is temporarily stored  
3.6  
dressed Carcass  
eviscerated body less the external offal and the diaphragm  
3.7 
deboning  
act of separat ing meat from bone  
3.8 
detained Room  
room where suspected carcass or organ(s) is a waiting for inspection judgement  
3.9 
disinfectant tub  
open container at the main gate(s) and doors to the slaughter house holding disinfecting solution to suppress 
or destro y the infectious agents of animal diseases including zoonosis  
3.10 
effluent  
liquid wastewater or sewage that pours out of an abattoir  
3.11 
emergency Slaughter  
slaughter by necessity of any animal which has recently suffered accident or injury, or which is affected by a 
disease, which does not necessarily call for total condemnation at meat inspection, which however is likely to 
deteriorate unless slaughter takes place immediately  DRS 201: 2018  
3                ©RSB 2018 - All rights reserved  
 3.12 
abattoir  
premises  used for the slaughter of animals for human consumption approved and registered by a regulatory 
institution which has animal health in its mandate  
3.13 
foot bath  
small pool holding chemical solution for disinfecting and washing animals' feet entering the slaughter hall  
3.14 
incinerator  
apparatus used for burning rubbish  
3.15 
isolation Pen  
sheltered area surrounded by fence where sick, suspected or injured animals are kept  
3.16 
lairage  
sheltered place where slaughter animals get water and rest only for abou t 24 h before slaughter  
3.17 
offal  
in relation to slaughtered animals any edible or non –edible part of the animal other than carcass  
3.18 
potable water  
water, which shall comply with RS 2  
3.19 
reception area  
place where slaughter animals get water and rest  for not less than 48 h and not more than 72 h   
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 3.20 
slaughter hall  
hall in the abattoir where slaughtering activities from stunning to dressing are carried out  
3.21 
stock room  
room in the abattoir where packing and labelling materials are kept  
3.22 
stunning pen/Box  
pen or a box where a slaughter animal is made unconscious before cutting the throat for bleeding  
3.23 
shoat  
sheep and goats  
3.24 
waste water  
liquid waste matter arising as a result of the activity of abattoir  
3.25 
working area  
slaughter ha ll and slaughter hall accessories.  
4 Requirements  
4.1 Establishment and utilities abattoir  
4.1.1  Establishment  
4.1.1.1   In establishing an abattoir, checking the availability of potable water, access road & power 
source is required.  
4.1.1.2   The plant shall be 500 m away from residential areas, social services and pungent or 
objectionable odor emanating industries.  
4.1.1.3   It shall be away from airfields according to Civil Aviation’s regulation.  DRS 201: 2018  
5                ©RSB 2018 - All rights reserved  
 4.1.1.4   An abattoir shall be 500 m radius away from surface water bodies and deep wells.  
4.1.1.5   The abattoir premises shall be free from big trees those harbour scavenging birds.  
4.1.1.6   The abattoir shall be on the leeward of residential areas and social services.  
4.1.1.7   The abattoir shall be 500 m away from any ra nch boundary, quarantine station and a 
neighbo uring abattoir.  
NOTE  For proper and safe operation and possible future expansion of an abattoir an additional area of 
land may be available  (horizontal construction). The total area includes land allocated for recommended 
facilities and future expansion.  
4.2 Utilities  
4.2.1  Road accessibility  
4.2.1.1   Access roads to abattoirs shall be at least compacted gravel road as per the Rwanda Rural Road 
Standard.  
4.2.1.2   The building borderline , main internal access road, loading  bays and all areas serving vehicular 
traffic shall be either paved or tarred.  
4.2.2  Water and electricity  
4.2.2.1   In-case potable water supply system is inadequate or absent, an alternative source of water shall 
be installed; in case of deep wells, they shall be bore holed at least 300 m radius away from wastewater 
treatment plant.  
4.2.2.2   A stand by source of energy should be available in all times.  
4.2.3  Waste disposal and drainage  
4.2.3.1   Any waste treatment plant shall be at least 50 m away from the slaughter hall and accessories.  
4.2.3.2  Waste collection site shall be at least 50 m away from the slaughter hall and accessories.  
4.2.3.3  Septic tanks and soak pits shall be located on lowe r points relative to water wells.  
4.2.3.4   Septic tanks and soak pits shall be located separately from water wells at least at a distance of 
300 m.  
4.2.3.5   Waste disposal site shall be at least 2 km away from the slaughter hall and accessories.  
4.2.3.6  Dead animal and other solid wastes shall not be allowed in the premises of an abattoir.   
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 4.2.3.7   To keep the abattoir compound clean and hygienic, animal by -products like horns, bones, 
hooves etc. shall be avoided, if not further utilized.  
5 Major design requ irements for an abattoir  
5.1  Building design and layout shall be planned to meet the basic requirements of divisions into clean and 
unclean working operations  
5.2 The main gate (s) to the abattoir shall have appropriate disinfectant tubs 3 m by 5 m by 50 cm deep at 
the centre. The width of the disinfectant tub(s) at each door to the slaughter hall shall be as wide as the door 
by 100 cm length, 5 cm deep at the centre.  
5.3 The roof of the slaughter hall and all buildings with direct relation to the service of the slaughter hall 
shall be such that they do not transmit any undesirable substances to the slaughter product/meat.  
5.4  The roof cover of the slaughter hall and its accessories shall be at least iron sheet.  
5.5 Slaughter hall’s and accessories’ doors shall have smooth, non -absorbent surfaces and, where 
appropriate, be self-closing  and close fitting.  
5.6 The windows of the slaughter hall and accessories shall be at least 2 m high from the floor, glazed with 
glass, the ledge sloped at a 45 degree angle t o the outside.  
5.7 To avoid insects, rodents and vermin, windows and openings made for sufficient ventilation shall be 
covered with screens.  
5.8  All corners and edges of the slaughter hall and accessories shall have curved finishing.  
5.9  The abattoir bou ndary fence shall be at least 2 m high and width of not less than 30 cm to protect 
scavenging dogs, jackals etc., and unauthorized personnel. The boundary fence shall be constructed using 
bricks and cement.  
5.10  Where appropriate, the abattoir shall have guardhouse at each gate.  
5.11  Cold and hot water point, at a pressure of 0.5 - 0.8 bar shall be installed for cleaning meat transporting 
trucks and the truck washing area shall be located downward of the slaughterhouse and shall be connected to 
the main drainage canal.  
5.12 To protect the distortion of the natural colour of carcass or offals, adequate natural or artificial lighting 
shall be provided. The lights shall be protected  
5.13  Wash hand basins (Hand washing facilities) shall be provided where nec essary and shall be suitable 
means of washing hands in such way to avoid contact of hands to the washing equipment without using 
hands , shall be provided adjacent to toilet and in such a position that the employee shall pass them when 
returning to the proc essing area. Notice board shall be provided to direct personnel to wash their hands with 
hot and cold water for washing hands after using the toilet.  DRS 201: 2018  
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 5.14  For all rooms in the slaughter hall and accessories, the floors shall slope 1 -2 % to drain liquids t o 
trapped outlets.  
6 Service Facilities  
6.1 Veterinarian and meat inspector office  
6.1.1  The veterinarian (s) and meat inspector (s) office  is recommended.  
6.1.2   The room shall be furnished with shelves and lockers and other necessary office facilities.  
6.2 Toilets and urinals  
6.2.1  Toilets and urinals for male and female shall be separately constructed in an area that does not bring ill 
effect on the products of the abattoir and shall be furnished with high or low cistern flush.  
6.2.1  There shall be separate toilets  and urinals for visitors  
6.2.2  The floor of the toilets and urinals shall be non -absorbent, washable and non -slip materials, without 
crevices and shall be easy to clean and disinfect. The floors shall slope sufficiently for liquids to drain to 
trapped outlets including grates.  
6.2.3  The wall shall be constructed from non - absorbent, washable materials and shall be light coloured up to 
a height appropriate for the operation and they shall be smooth and without crevices and shall be easy to 
clean and disinfect. The angles between walls an d floors shall be sealed and covered, and angles between 
walls and walls, and ceilings and walls, shall be sealed to facilitate cleaning.  
6.2.4  The toilets and urinals shall be furnished with hand washing facilities equipped with soap and hand 
drying facil ities 
6.2.5  Toilets and urinals shall be connected with roofed corridor to the abattoir and the walkway shall be 
paved.  
6.2.6  Toilets and showers should be constructed at a rate of 1 toilet for  1 - 15, 2 for 16 - 35, 3 for 36 - 55, 4 for 
56 - 80, 5 for 81 - 110, 6 for 111 - 150 employees and over 150 employees one additional fixture for each 
additional 40 employee.  
6.2.7  Urinals shall be supplied under condition as above with 1 stall for 20 persons.  
6.2.8  Toilets shall be so designed as to insure hygieni c removal of waste matter. These areas should be well 
lit, ventilated and shall not open directly onto meat handling areas.  
6.3 Changing room and shower  
6.3.1  Changing room(s) and shower(s) shall be attached with slaughter hall and accessories.   
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 6.3.2  The showe r(s) shall be attached with changing room(s), shall have floor at least cement tiles and wall 2 
meters high white ceramic tiles finishing.  
6.3.3  There shall be separate changing room(s) and shower(s) for male and female workers  
6.3.4  By-product (Hide and S kin, Feet and Head, Casing Cleaning, Lairage and Reception) staff may be 
supplied with separate changing room(s) and shower(s)  
6.3.5  Changing room(s) shall be furnished with labelled  lockers.  
6.3.6  Where appropriate, the shower(s)  room (s) shall be furnished with chrome plated metal or plastic towel 
hanger and soap holder.  
6.3.7 Shower(s)  attached with changing room shall be constructed  at a rate of 1 to 15 workers for up to 100 
workers and a rate of 1 to 30 workers for more than 100workers  
6.4 Equipment  store  
6.4.1  The equipment store shall be attached with the Slaughter hall.  
6.4.2  Where appropriate, the wall of the equipment store shall be trowelled cement plaster, light plastic paint.  
6.4.3  The floor shall have non - absorbent, washable and non-slip materials without crevices and should be 
easy to clean and disinfect.  
6.4.4  The equipment store shall be furnished with metal shelves, painted with synthetic antirust paint.  
6.5 Laboratory  
Abattoir should have adequate laboratory facilities  
6.5.1  The laboratory shall have sufficient area and be divided into two rooms (office and working room).  
6.5.2  The floor shall be non -absorbent, washable and non slip materials without crevices, easy to clean and 
disinfect.  
6.5.3  The wall shall be at least whit e oil paint finishing and the ceiling can be cheap wood.  
6.5.4  Hot and cold water supply shall be available in the laboratory.  
6.6 First aid accommodation  
6.6.1  The first aid accommodation shall be available as per the requirements and authorization by the Ministry 
of Health.  DRS 201: 2018  
9                ©RSB 2018 - All rights reserved  
 6.6.2  The first aid accommodation shall be kept in appropriate and accessible places.  
6.7 Stock room  
6.7.1  Where appropriate, the stock room sh all be attached to the packing area.  
6.7.2  The wall shall be finished with washable light plastic paint.  
6.7.3  The floor shall have cement screed finishing.  
6.7.4  The room shall be equipped with metal shelf /ves/ painted with synthetic antirust paint.  
6.8 Clothes washing and ironing room  
6.8.1  The clothes washing & ironing room shall be available in the premises of the abattoir  
6.8.2  The room shall be supplied with hot & cold water and laundry facility, tray or tube for every twenty 
employees.  
6.9 Fire protection  
6.9.1 Well maintained Portable cylinders (fire extinguisher) with chemical substance shall be available as per 
Rwanda standard: Fire fighting — Portable fire extinguishers — Performance and construction (RS ISO 7165)  
6.9.2  The fire extinguisher (s) shall be  kept in appropriate and accessible places.  
6.9.3  The fire protection shall comply with national regulations  
7 Major operational facilities  
7.1 Reception area  
7.1.1  Where appropriate, the reception shall be divided into pens of maximum holding capacity.  
7.1.2  The floor of the reception area shall be paved or be rough cement screed with 1 % slope to the drainage 
canal.  
7.1.3  Each pen in the reception area shall be supplied with concrete water troughs with a height of 50 cm, 
width 50 cm, depth 25 cm.  
7.1.4  Each pen in the reception shall be constructed considering an area of about 3 m2 and 0.75 m2 per head 
of cattle and shoats respectively.   
©RSB 2018  - All rights reserved                  10 
 7.1.5  The pens shall poles at least 1.8 m high for large animal and 1 m for small animals purlins spaced from 
bottom t o top, the first three at 15 cm, the next two at 20 cm, the next two at 30 cm and the last one at 35 cm. 
The poles can be spaced at 2 m intervals.  
7.1.6  Where appropriate, there shall be concrete pavement path from the reception to the lairage. The width o f 
the path shall be 3 m.  
7.2 Lairage  
7.2.1  The lairage shall be divided into pens of maximum holding capacity.  
7.2.2  The lairage may have galvanized iron sheet roofing, metal/wooden truss, purlin, and tubular poles.  
7.2.3  If the lairage is to have wall, the wa ll shall be finished with washable, non -absorbent.  
7.2.4  There shall be an open space between the wall and the roof of the lairage.  
7.2.5  The floor of the lairage shall be paved or be rough cement screed with slope of 1.5 % towards the main 
drainage canal.  
7.2.6  The pens shall be similar with reception pen shown under in 7.1.5.  
7.2.7  Each pen in the lairage shall have water through  with height of 50 cm, width 50 cm, depth 25 cm.  
7.2.8  In each pen space requirement per head shall be considered at 3 m2 for la rge animals and 0.6 m2 for 
shoats.  
7.2.9  The lairage shall have crush, poles and purlins made of tubular iron pipe spaced with similar interval as 
indicated in 7.1.5.  
7.2.10  The floor of the crush shall be at least paved; the poles shall have width of 50 c m at the bottom & 90 
cm at the top.  
7.2.11  The lairage shall be connected to the slaughter hall with an animal race.  
7.2.12  The lairage shall be followed by a passage to the slaughter hall with a minimum width of 3 m leading to 
a final collecting pen, join ed by a forcing crush to the slaughter point of a minimum length of 10 m.  
7.2.13  The width of the narrow path from lairage to stunning box or directly to the slaughter hall shall not be 
greater than 90cm for cattle and 35 cm for shoats.  
7.2.14  Where approp riate, in addition to natural light, the Lairage shall be supplied with artificial lighting.  
7.2.15  Lairage shall not be situated on higher ground than the buildings nor shall they be closer than 6 meters 
to them  DRS 201: 2018  
11                ©RSB 2018 - All rights reserved  
 7.3 Isolation Pen  
7.3.1  Materials and facilities used to construct the isolation pen shall be similar with the materials and facilities 
used for reception and lairage as stated in 7.1.3, 7.1.5, 7.2.5 and 7.2.7.  
7.3.2  The isolation pen shall be constructed as indicated in 7.1.4 c onsidering about 2 % suspected animals 
from the expected maximum daily kill.  
7.3.3  There shall be separate isolation pens for different species of animals.  
7.3.4  The isolation pen for each species of animals shall be constructed at least 10 m away from lai rage, 
reception and slaughter hall.  
7.3.5  The pen shall be equipped with at least 3 -pole crush.  
7.3.6  Concrete feed troughs or metallic/wooden hayracks may be installed in each pen at a rate of 50 cm and 
35 cm per head of large and small animal respectively with height 30 cm, width 50 cm, and depth 25 cm for 
feed troughs and 1 m height, 60 cm top width fo r a V - shaped hayrack.  
7.4 Footbath  
7.4.1 The footbath shall be paved with concrete and be connected to the drainage system.  
7.4.2 The footbath shall have 90 cm width, 5 m length and 20 cm depth for cattle, and 50 cm width, 5 m length 
and 10 cm depth for shoa ts.  
7.4.3 The sides of the foot bath shall be tubular iron poles and purlins spacing and height shall be similar with 
the lairage pen as shown in 7.1.5  
7.5 Slaughter hall & bleeding Area  
7.5.1  Restraining and stunning pen  
7.5.1.1  Where appropriate, the restraining pen for Islamic slaughter should be semi -rotary casting pen for 
large animals, and small ruminants shall be restrained as per the Islamic ritual system of slaughtering /Halal/.  
7.5.1.2  Where appropriate, for Christian slaughtering, the stunning pen shall b e an individual stunning or 
knocking pen. The sides and floor of the device shall be metal sheet and RHS (Rectangular Hollow Section) 
frames.  
7.5.1.3  The floor of the stunning box is recommended to be 35 cm raised above the floor of the bleeding area.  
7.5.2  Slau ghter hall  
7.5.2.1  The floor of the slaughter hall shall be finished with washable, non -absorbent and easy to clean 
material.   
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 7.5.2.2  The wall of the slaughter hall shall be white ceramic tile up to the level of rail(s).  
7.5.2.3  The canal in the slaughter hall shall be open top covered with iron grill.  
7.5.2.4  The rail throughout the slaughter hall shall be made at least from rust resistant material.  
7.5.2.5  The recommended rail height for cattle and other large animals is 4.5 m with the head and 3.5 m head 
removed. Rail height for shoats shall be 2 m with/without the head.  
7.5.2.6  The hook of the hoist shall be rust resistant material.  
7.5.2.7  The slaughter hall shall be furnished with wash hand basin(s), pressurized water hoses of 0.8 - 1.2 bar 
& knife sterilizing boxes.  
7.5.2.8  Carcass spacing on the rail shall be 2 cattle or 5 small animals per two meters and the distance 
between double rails shall be 1.8m in the slaughter hall, but double rails leading to storage, treatment an d 
dispatch facilities shall be spaced at least at 1 meter. The rails shall be 1.8 m away from the wall for cattle and 
2.4 m for small animals for safety operation.  
7.5.2.9 Water temperature for washing carcass of different species shall be 60 0C for 20 sec s and 82 oc for 
sterilizing instruments.  
7.5.2.10  Hangers and hooks for liver, heart, lung, and spleen shall be installed in the slaughter hall.  
7.5.2.11  Platforms, ladders, tables, chutes and similar equipment shall be resistant to fracture, rust resistan t 
and non - absorbent.  
7.5.2.12  If double rails are used in the slaughter hall, slaughter hall accessories shall be on both sides to avoid 
cross contamination of carcasses.  
7.5.3  Blood collection  
7.5.3.1  The bleeding trough shall be installed and have smooth impervious surface and be made of either 
smooth concrete or rust resistant material.  
7.5.3.2  If blood is to be collected for further use, there shall be blood tank.  
7.5.3.3  If blood is not to be colle cted for further use, it has to be led to an iron grilled canal that ends up in a 
Cesspool.  
7.6 Slaughter hall accessories  
7.6.1  Heads preparation room  
7.6.1.1 Heads room shall be adjacent to the bleeding and flaying area and possibly connected with a conveyor 
or wi th sliding chute made of rust resistant material.  DRS 201: 2018  
13                ©RSB 2018 - All rights reserved  
 7.6.1.2  The wall of the room shall be white ceramic tile 3 m high from the floor.  
7.6.1.3  The room shall be provided with hanging hooks made in rust resistant material  
7.6.1.4  The floor of the room shall be  grooved glazed tile with the slope of 2 %.  
7.6.1.5  The room shall have an open drainage canal top covered with iron grill.  
7.6.1.6  The size of the room shall be sufficient to accommodate the daily kill heads.  
7.6.1.7  The heads room shall be supplied with wash hand basin(s) connected to hot and cold water supply, 
head hanger with resistant material hook and pressurized water hose of 0.5 - 0.8 bar.  
7.6.2  Feet preparation room  
7.6.3  Hides and skins room  
7.6.2.1  The hides and skins room shall be adjacent to the flaying area.  
7.6.2.2  The floor of the room shall be finished with cement screed with a slope of 2 % to the drainage canal.  
7.6.2.3  The wall of the room shall be easy to clean, non -absorbent, free from cre vices and painted with oil 
paint.  
7.6.2.4  The drainage canal in the room shall be open top covered with iron grill.  
7.6.2.5  The room shall be furnished with wash hand basin(s) with hot and cold water supply, and pressurized 
water hose of 0.8 - 1.2 bar.  
7.6.2.6 Where appropriate, the room shall be provided with sliding chute.  
7.6.4  Casing -Cleaning room  
7.6.4.1  The casing cleaning room shall be adjacent to the dressing area.  
7.6.4.2  The floor of the room shall be non -absorbent, easy to clean and with 2 % slope to t he drainage canal.  
7.6.4.3  The wall of the room shall be non - absorbent, easy to clean, washable and free from crevices.  
7.6.4.4  The drainage canal of the room shall be open top covered with iron grill.  
7.6.4.5  Where appropriate, the room shall have sliding chute.  
7.6.4.6  The room shall be furnished with wash hand basin(s), hot and cold water supply, and pressurized 
water hose 0.8 - 1.2 bar, knife sterilizing box(s) and rust resistant casing inspection table.   
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 7.6.5  Offal preparation room  
7.6.5.1  The room shall be adjacent to the casing cleaning room.  
7.6.5.2  The floor of the room shall be non -absorbent, easy to clean and with 2 % slope to the drainage canal.  
7.6.5.3  The wall of the room shall be non - absorbent, easy to  clean, washable and free from crevices.  
7.6.5.4  The drainage canal of the room shall be open top covered with iron grill.  
7.6.5.5  Where appropriate, the room shall have rust resistant chute at the wall between casing cleaning and 
offal preparation room.  
7.6.5.6  The room shall be furnished with wash hand basin(s), hot and cold water supply, and pressurized 
water hose 0.8 - 1.2 bar, knife sterilizing box(s) and rust resistant offal preparation table.  
7.6.6  Detained room  
7.6.6.1  The wall of the detained room shall be non - absorbent, easy to clean, washable and free from 
crevices.  
7.6.6.2  The floor of the room shall be non -absorbent, easy to clean and with 2 % slope to the drainage canal.  
7.6.6.3  The room shall be furnished with wash hand basin(s), rust resistant ins pection table and 0.8 -1.2 bar 
water hose with cold and hot water supply.  
7.6.7  Condemned room  
7.6.6.1  The condemned room shall be built separately from the slaughter hall and accessories and edible 
product storage room.  
7.6.7.2  The room shall be provided with a door and be locked at all times.  
7.6.7.3  The wall and floor of the room shall be oil paint and cement screed finish respectively.  
7.6.7.4  The room shall be equipped with clearly marked watertight container (s) to ensure their use for no 
other purpose and be furnished with wash hand basin.  
8 Storage, treatment and dispatch facilities  
8.1 Cold rooms  
8.1.1  General requirements  
8.1.1.1  The floor of the cold room shall be resistant to blood, fat, acid, and non -slippery.  DRS 201: 2018  
15                ©RSB 2018 - All rights reserved  
 8.1.1.2  The rail layout and carcass spacing in the cold room shall be 0.5 m for cattle, and 0.2 m for shoats. 
The distance between rails shall be 1 m.  
8.1.1.3  If the cold  room is to be built locally, the room shall have height of at least 3.5 m for large and 2.75 m 
for small animals.  
8.1.1.4  Automatic temperature recording devices Thermometer and Thermograph shall be installed for all cold 
rooms.  
8.1.1.5  Cold room should b e provided with alarm for temperature deviation  
8.1.1.6  Maximum refrigeration temperature and load capacity shall be clearly marked on the door of each cold 
room.  
8.1.1.7  Polystyrene of 20 cm thickness shall be built in the wall and floor area of the cold room, if the room is 
to be built locally.  
8.1.1.8  The polystyrene of corrugated iron sheet roof shall be at least 10 cm thicker than polystyrene used for 
wall and floor.  
8.1.1.9  The floor shall be finished with at least cement screed if locally made.  
8.1.1 .10 the wall shall be finished with white ceramics if locally made.  
8.1.1.11  The hangers in the cold room shall be stainless steel.  
8.1.1.12  The doors of the cold room shall be resistant to temperature variation and air tight with rubber but not 
opposite t o one another.  
8.1.1.13  The entrance of the cold storage shall be along anteroom or dispatch hall.  
8.1.1.14  The design of the cold shall allow the equitable distribution of the temperature in the cold room.  
8.1.2  Chilling room  
8.1.2.1  The abattoir shall be provi ded with a chilling room.  
8.1.2.2  The chilling room shall be able to be set between 0 and -1.5. 
8.1.2.3  The air speed and relative humidity shall be between 0.75 m/s and 1.5 m/s and 90 % and 95 % 
respectively.  
8.1.2.4  Where necessary the abattoir should be  provided with a sufficient cold room able to be set to 0 0C for 
chilled meat storage.  
  
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 8.1.3  Freezing room  
8.1.3.1  The freezing room shall be able to be set above -18 0C.  
8.1.3.2.  The air speed and relative humidity should be between 2 m/s and 4 m/s and 90 % re spectively.  
8.1.3.3 Where necessary the abattoir should be provided with a sufficient cold room able to be set to -18 0C 
for frozen meat storage.  
8.2 Deboning, packing and labelling  area 
8.2.1  The wall of the deboning, packing & labelling area shall be finishe d with white ceramic tiles at least 3 m 
high from the floor.  
8.2.2 The floor shall be non -absorbent, easy to clean with a slope of 1 % to the drainage canal.  
8.2.3  The area shall be furnished with wash hand basins, pressurized water hose 0.5 - 0.8 bar, rust resistant 
tables suitable for deboning, sterilizing boxes and hot & cold water supply.  
8.2.4  The deboning, packing and labelling area can be connected to the chi lling/cold room with a rail system 
and shall be kept between 7 oC -10 oC at all times.  
8.3 Dispatch and weighing area  
8.3.1  The dispatch area shall be finished with white ceramic tiles up to 3 m from the floor.  
8.3.2  The floor shall be non -absorbent, easy to clean with a slope of 0.5 % to the drainage canal.  
8.3.3  The dispatch area can be connected with a rail system to the final product storage & carcass -weighing 
machine.  
8.3.4  Carcass hangers in the dispatch area sh all be rust resistant.  
8.3.5  The doors shall be furnished with strip curtains to protect insects.  
8.3.6  The dispatch area should be kept at 7 oC - 10 oC. 
8.4 Incinerator  
8.4.1  The incinerator shall be built on the leeward of the abattoir and height of the chim ney shall be higher 
than the abattoir's height.  
8.4.2  The incinerator could be built either from metal or bricks.  DRS 201: 2018  
17                ©RSB 2018 - All rights reserved  
 8.4.3  The size of the incinerator shall be enough to incinerate whole carcass of a large animal at a time and 
shall be at least 50 m away from  service facilities and the slaughterhouse.  
9 Waste disposal system  
9.1 Waste treatment  
9.1.1  There shall be waste treatment system subject to environmental protection principles.  
9.1.2  Human waste from toilets, showers and lavatories shall be dealt separately b y collecting in a septic tank 
extended to soak pits.  
9.1.3  Wastewater from slaughter hall, lairage and other processing wastes shall be led to waste water 
treatment system.  
9.2 Drainage  
9.2.1  Piped waste disposal system shall include manhole and other sewer ap purtenance.  
9.2.2  Manhole covers shall fit the manhole and be sealed with cement mortar when closed.  
9.2.3  The slope of floors shall be at least 0.5 %, but for wet operation areas 1 %.  
9.2.4  The drainage canal in the slaughter hall shall be open top covered with iron grills.  
9.2.5  Where drainage pipes are required at least one inlet shall be provided for every 40 m2 of floor area.  
9.2.6  The external drainage shall be closed pipe system.  
10 Energ y production unit  
10.1 Location  
10.1.1  Where appropriate, packaged boiler, refrigeration units and an electric generator or connections to the 
public supply shall be housed in separate room(s).  
10.1.2  Hot water heaters or heat exchangers for the abattoir supply shall be located in a central boiler room.  
10.1.3  The diesel engine room shall be built separately on the leeward of the abattoir.  
10.2 Boiler room  
10.2.1  Where appropriate, the boiler room shall be adjacent to the sterilization room.  
10.2.2  The wall and the floor shall be finished with oil paint and cement screed respectively.   
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 10.3 Sterilization room  
10.3.1  The sterilization room shall be adjacent to the slaughter hall or any of the accessories.  
10.3.2  The room shall be equipped at least with autoclaves.  
10.3.3  The wall and floor shall be finished with oil paint and cement screed.  
11 Water supply  
11.1 Average potable (drinking) water requirements per day per head of cattle and shoats are 45 l and 5 l 
respecti vely kept in reception or lairage areas.  
11.2 Average potable water required per slaughtered cattle, shoats, is 1 000, 100, l respectively for processing 
purpose (from bleeding to dressing).  
11.3 The distribution of water throughout the works should be in a range of 0.5 - 1.2 bars.  
11.4 Where necessary, in slaughter and edible product handling accommodation hot, cold and steam shall be 
provided.  
11.5 Water from deep wells shall meet the requirements of RS 2.  
11.6 Water from deep wells shall be pumped up to elevated reservoirs whose capacity shall be adequate for 
at least 12 h supply of the abattoir.  
11.7 Water reservoir is elevated to meet necessary pressure of water points. Reservoirs shall be kept clean, 
and painted with anti -rust once a year if it is meta l. 
11.8 Standby pumps are required to use in case of pump failure.  
11.9 In-case deep well is less feasible, and surface water is available, a conventional water treatment plant 
shall be constructed to produce potable water meeting the requirements of RS EAS 1 2. 
11.10  Water supply pipes shall preferably be laid parallel to and away from waste disposal pipes.  
12 Emergency slaughter house  
12.1 Where appropriate, for emergency slaughter of exhausted, injured or crippled animals emergency 
slaughter hall is necess ary. 
12.2 The facilities, fittings and finishes would match those of the main slaughter hall.  
12.3 Where appropriate, the cattle unit would be equipped with floor pulling ring, hoist and rail system, cradles 
and equipment sterilizer and hand washing facili ties. DRS 201: 2018  
19                ©RSB 2018 - All rights reserved  
 12.4 The shoats unit would be the same except that it would not have a pulling hoist or rail system.  
12.5 The units shall be equipped with stainless steel table, drain hole, cold water and a wash down point.  
13 Other recommended facilities (Optional)  
13.1 Manager's, administration and finance offices, cafeteria, conference hall and warehouse are facilities 
believed to enhance work and create conducive working environment. The facilities can be established either 
in or outside the premises of the abattoir . 
13.2 If the facilities are constructed in the premises of the abattoir, the construction materials shall 
commensurate with the standard of the abattoir and do not bring ill effect to hygiene and sanitary condition of 
the abattoir.  
13.3 The facilities sha ll be equipped with necessary accessories and communication means.  
13.4 The topography of the abattoir's site shall be preferably gentle slope.  
13.5 The site has to ideally allow for sensible orientation of buildings, expansion as a future possibility and the 
construction of dependent secondary industries.  
13.6 A bay with concrete standing and a curb, draining to effluent main shall be planned if the vehicle 
maintenance area is constructed within the premises of the abattoir.  
13.7 Availability of laundry ma chine in the premises of the abattoir supplied with hot water, rinsing and drying 
machine is an advantage to the abattoir.  
13.8 Hides and skins shed facilities are recommended for better handling of the by -products  
13.9 Separate offal preparation and stora ge room is recommended for efficient use of products.  
13.10  Stand by compressor in case of compressor failure is recommended.  
13.11  Hay/feed or formulated ration store is recommended.  
  DRS 201:2018  
ICS 65.040.20  
 
 
©RSB 2018  - All right s reserved