Code
of
Slaughtering
Practices
for
Goats
BUREAU
OF
AGRICULTURE
AND
FISHERIES
STANDARDS
PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
ICSPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
1
Foreword
This
Philippine
National
Standard
(PNS)
for
the
Code
of
Slaughtering
Practices
for
Goats
,
was
developed
by
the
Technical
Working
Group
(TWG)
organized
by
the
Bureau
of
Agriculture
and
Fisheries
Standards
(BAFS)
through
a
Department
of
Agriculture
(DA)
Special
Order
No.
109
,
Series
of
201
5
.
The
TWG
is
composed
of
members
representing
the
National
Meat
Inspection
Service
(NMIS),
Bureau
of
Animal
Industry
-
Animal
Products
Development
Center
(BAI-APDC),
Isabela
State
University
-
Cagayan
Valley
Small
Ruminants
Research
Center
(ISU-
CVSRRC),
and
Federation
of
Goat
and
Sheep
Producers
Association
of
the
Philippines,
Inc.
(FGASPAPI),
with
BAFS
as
Secretariat.
The
proposed
standard
was
presented
and
reviewed
during
the
consultative
meetings
with
the
concerned
stakeholders
conducted
in
the
cities
of
Baguio
(
CAR
)
,
Cebu
(Region
7)
,
and
Davao
(Region
11).
Comments
gathered
during
the
consultations
were
carefully
evaluated
by
the
TWG
and
included
accordingly
in
the
final
version
of
this
standard.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
2
1
Scope
This
document
provides
standard
s
for
meat
establishments
conducting
goat
slaughter
processes
and
minimum
requirements
in
slaughtering
goat
intended
for
local
and
international
food
trade.
2
References
The
titles
of
the
standard
publications
and
other
references
of
this
Code
are
listed
on
the
inside
back
cover.
3
Objective
The
purpose
of
this
Code
is
to
ensure
that
the
slaughter
practices
of
the
establishment
provide
greater
confidence
in
consumer
expectations
that
the
final
goat
products
are
safe
and
fit
for
human
consumption.
4
Definition
of
terms
For
the
purpose
of
this
standard
the
following
definitions
apply:
4.1
ante-mortem
inspection
procedure
or
test
conducted
by
an
authorized/competent
person
on
live
animals
for
the
purpose
of
judgment
of
safety
and
suitability
and
disposition
4.2
carcass
the
body
of
goat
after
bleeding
and
dressing
4.3
contaminant
any
physical,
biological
or
chemical
substance
not
intentionally
added
to
food
that
may
compromise
food
safety
or
suitability
4.4
contamination
the
introduction
or
occurrence
of
a
contaminant
in
food
or
food
environment
4.5
controlling/competent
authority
the
official
authority
charged
by
the
government
with
the
control
of
meat
inspection
and
meat
hygiene
4.6
dressing
progressive
separation
of
the
body
of
an
animal
into
a
carcass
and
other
edible
and
inedible
parts
4.7
flaying
also
known
as
skinning,
it
is
the
slaughtering
procedure
wherein
the
skin
is
totally
removed
and
used
to
produce
other
products
4.8
good
animal
husbandry
practices
(GAHP)
general
principles
of
good
practice
and
minimum
requirements
in
the
commercial
and
backyard
rearing/
farming
of
animals
for
food
usePHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
3
4.9
meat
establishment
premises
such
as
slaughterhouse,
poultry
dressing
plant,
meat
processing
plant,
meat
cutting
plant,
cold
storage
warehouse
and
other
meat
outlets
that
are
approved
and
accredited/registered
by
the
controlling/competent
authority
in
which
food
animals
or
meat
products
are
slaughtered,
prepared,
processed,
handled,
packed,
or
stored
4.10
post
mortem
inspection
conduct
of
inspection
of
head,
carcass,
and
visceral
organs
of
slaughtered
animal
for
possible
disease
4.11
scalding
the
slaughtering
procedure
wherein
the
carcass
is
treated
with
hot
water
using
scalding
vat
to
loosen
hairs
4.12
singeing
the
slaughtering
procedure
wherein
the
carcass
is
subjected
to
flame
or
blow
torch
to
burn
hairs
4.13
slaughterhouse
premises
that
are
approved
and
accredited/registered
by
the
controlling/competent
authority
in
which
food
animals
are
slaughtered
and
dressed
for
human
consumption
4.14
sticking
severance
of
blood
vessels
in
the
neck
or
in
the
chest
4.15
stunning
the
process
of
causing
immediate
loss
of
consciousness
to
an
animal
through
the
use
of
stunners
(e.g.
electrical,
mechanical
or
gas)
5
Minimum
Requirements
5.1
.
Goats
for
slaughter
5.1.1
Animals
intended
for
slaughter
should
be
raised
in
accordance
with
Good
Animal
Husbandry
Practices
(PNS
60:2008).
5.1.2
The
age
of
goat
for
slaughter
is
12-month
old
for
Native
and
at
least
8-month
old
for
upgrades
and
crossbre
e
ds
to
attain
high
dressing
percentage
and
good
meat
cut
conformation.
5.1.3
Animals
should
be
healthy,
without
any
indication
of
external
parasite
infestation
and
diseases;
of
good
body
appearance;
and
with
out
any
sign
of
pain.
5.1.
Humane
handling
of
goats
5.1.1.
Transport
of
live
animalsPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
4
In
accordance
with
the
Animal
Welfare
Act,
the
following
measures
should
be
observed
during
the
transport
of
animal:
a.
Minimize
soiling
and
cross-contamination
with
fecal
material;
b.
Carry
record
s
to
include
animal
identification
and
place
of
origin;
c.
Avoid
undue
stress
and/or
risk
from
injury
during
loading,
transport
and
unloading;
d.
Separate
each
animals
whenever
necessary
to
avoid
injury
during
transport;
e.
If
the
transport
vehicle
has
more
than
one
deck,
animals
should
be
protected
from
cross-contamination;
f.
Maintain
adequate
ventilation
of
the
animals;
g.
Clean
and
sanitize
t
ransport
vehicles
and
crates
as
soon
the
animals
have
been
un
loaded;
h.
To
mitigate
the
abrupt
changes
in
weather
condition,
fit
the
transport
vehicle
with
supplies
for,
but
not
limited
to
containers
with
water,
truck
blanket
or
cover,
and
other
tools
to
include
water
hose,
sprinklers,
pail,
and
shovel,
whichever
is
needed;
i.
Provide
t
ransport
vehicles
with
supplies
necessary
for
emergenc
ies
such
as
tools,
spare
tires,
etc.;
j.
Transport
vehicles
should
be
registered
with
the
Animal
Health
and
Welfare
Division
of
the
B
ureau
of
A
nimal
I
ndustry
.
5.1.2.
Requirements
for
acceptance
include
maintenance
of
the
cleanliness
of
pen/animal
5.1.2.1.
Ensure
that
the
following
documents
are
available
before
slaughtering
:
a.
Veterinary
Health
Certificate;
b.
Shipping
Permit
(if
animals
were
transported
across
provincial
boundaries)
from
Department
of
Agriculture
or
Bureau
of
Animal
Industry;
c.
Barangay
clearance
or
other
relevant
document
(i.e.
Certificate
of
Ownership/Transfer)
5.1.2.2.
Weigh
the
goat
before
slaughter
using
weighing
scale.
The
record
keeper
should
take
note
of
all
other
required
data
of
the
animal.
5.1.2.3.
The
cleanliness
of
the
animals
should
be
considered
as
it
has
effect
in
the
level
of
microbiological
cross-
contamination
of
the
carcass
and
other
edible
parts
during
slaughtering
and
dressing.
Hence,
the
slaughterhouse
operator
should
ensure
the
following
considerations
for
the
physical
condition
of
the
holding
pen
,
including
but
not
limited
to
the
following:
a.
Facilities
are
operated
in
a
way
that
soiling
and
cross-contamination
are
minimized;
b.
Animals
should
be
adequately
rested
,
not
overcrowded
,
and
protected
from
unfavorable
weather
condition;
c.
Separation
of
different
classes
and
types
of
slaughter
animals;PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
5
d.
Systems
to
ensure
that
only
animals
that
are
sufficiently
clean
are
slaughtered;
e.
Systems
to
ensure
that
feed
has
been
appropriately
withdrawn
before
slaughter;
and
f.
Maintenance
and
identification
of
animals
either
individually
or
as
lots
(eg
poultry)
until
the
time
of
slaughtering
and
dressing.
5.1.3.
Slaughter
animals
shall
not
be
subjected
to
the
following
inhumane
acts,
including
but
not
limited
to:
a.
Making
unnecessary
noises;
b.
Kicking
the
animals
in
any
of
its
body
parts;
c.
Lifting
and/or
twisting
ears
and/or
tails;
d.
Poking
the
animal
’
s
eye,
genital
and
anal
orifice;
e.
Splashing
hot
water;
f.
Marking/incising
the
skin
of
the
animal
using
knife,
blade
or
razor;
g.
Drenching
or
forced
oral
administration
of
water
and
feed;
and
h.
Engaging
in
other
acts
inflicting
undue
pain.
6.
Ante-Mortem
Inspection
6.1.
Before
the
slaughtering
procedure,
evaluation
o
f
the
physical
attributes
of
the
animal
sh
ould
be
carried
out.
This
activity
is
also
known
as
Ante-Mortem
Inspection.
This
is
conducted
prior
to
slaughtering
to
protect
slaughterhouse
personnel
and
consumers
from
zoonotic
and/or
meat-borne
diseases,
to
promote
animal
health
by
monitoring
animal
diseases
and
promote
animal
welfare
practices.
6.2.
The
following
sh
ould
be
observed
during
the
Ante-mortem
evaluation:
6.2.1.
The
animal
sh
ould
be
adequately
fasted
and
rested
before
slaughtering;
6.2.2.
The
following
abnormalities
sh
ould
be
noted:
a.
Abnormal
breathing
b.
Abnormal
behavior
c.
Abnormal
gait
d.
Abnormal
posture
e.
Abnormal
discharge
or
protrusion
from
body
openings
f.
Abnormal
color
g.
Abnormal
appearance
h.
Abnormal
odor
6.2.3.
As
a
rule,
only
healthy
and
clean
animals
shall
be
allowed
for
slaughter.
7.
Hygienic
Slaughter
Procedures
7.1.
Stunning
7.1.1.
Before
entering
the
stunning
area,
the
goat
should
be
clean.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
6
7.1.2.
Stunning
is
done
to
bring
the
goat
unconscious
before
sticking
and
bleeding
is
done.
Animals
should
be
stunned
before
slaughter
by
an
appropriate
and
acceptable
stunning
method.
When
using
an
electric
stunner,
1.0A
is
recommended
current
level
for
both
head
only
and
head-to-body
stunning
(AO
18,
series
of
2008).
Once
stunned,
the
goat
is
positioned
vertically
or
hang
ed
to
facilitate
sticking
and
later
on
bleeding.
7.2.
Sticking
7.2.1.
Sticking
should
be
done
immediately
after
stunning.
7.2.2.
Sticking
is
done
by
making
an
incision
or
stab
into
the
large
vessels
located
at
the
base
of
the
neck.
The
knife
to
be
used
must
be
clean,
sharp
and
of
sufficient
length
for
the
species
and
size
of
the
animal.
Using
chest
stick,
incision
is
made
at
this
area
to
drain
as
much
blood
from
the
tissues
as
possible.
It
should
be
small
to
avoid
contamination
in
the
area
during
scalding
and
dehairing.
7.3.
Bleeding
7.3.1.
Bleeding
is
done
to
remove
blood
from
the
tissues
of
the
animal,
and
it
should
be
done
immediately
after
stunning
to
prevent
blood
splash.
A
vertical
or
hanging
position
is
achieved
by
shackling
below
the
hock
of
one
hind
leg
and
hoisting
the
animal
(head
down)
to
a
convenient
height
.
7.3.2.
In
the
presence
of
bleeding
trough,
allow
the
animal
to
lay
down
to
facilitate
blood
discharge.
The
incision
or
stab
is
place
directly
within
the
trough
to
ensure
that
the
blood
is
properly
collected,
thus
ensuring
appropriate
disposal.
7.3.3.
Bleeding
should
be
as
complete
as
possible
.
For
purebred
stocks,
blood
volume
is
about
12%
of
the
body
weight
.
7.3.4.
If
necessary,
washing
should
be
done
immediately
after
bleeding.
7.4.
Removal
of
the
hair
7.4.1.
Removal
of
the
hair
by
scalding
7.4.1.1.
Scalding
is
done
when
the
carcass
is
immerse
d
into
the
scalding
vat
with
a
temperature
of
60
°
C
to
70
°
C,
until
the
hair
is
loose
enough
for
easy
dehairing.
7.4.1.2.
Dehairing
is
done
manually
on
scraping
table.
7.4.2.
Removal
of
the
hair
by
singeing
7.4.2.1.
Follow
the
procedures
from
pre-slaughter
until
bleeding
(7.1
to
7.3).PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
7
7.4.2.2.
Hang
the
slaughtered
goat
upside
down.
A
blow
torch
is
used
to
apply
flame
and
heat
to
the
skin
of
the
animal
so
that
the
hair
is
burned.
7.4.2.3.
After
singeing,
scrape
off
the
black
deposits
and
ash
to
clean
the
carcass
thoroughly.
Use
clean
scraping
equipment
such
as
scrapers
or
brushes
to
avoid
a
source
of
carcass
recontamination.
7.5.
Removal
of
the
feet,
skin
and
the
head
Follow
the
procedures
from
pre-slaughter
until
bleeding
(7.1
to
7.4).
7.5.1.
Removal
of
the
feet
7.5.1.1.
Cut
the
hind
feet
at
the
hock
joint.
7.5.1.2.
Remov
e
the
front
feet
after
removing
the
head.
7.5.2.
Removal
of
the
skin
7.5.2.1.
In
removing
the
skin,
initial
ly
cut
along
the
middle
line
from
the
tail
to
the
stick
wound.
Using
long
firm
strokes
while
keeping
the
knife
up
to
prevent
cuts
on
the
carcass,
skin
the
abdomen
and
remove
the
testicle
s
(male)
or
udder
(female).
7.5.2.2.
Clear
the
skin
carefully
from
around
the
vent
(anus)
without
puncturing
it
and
cut
the
abdominal
wall
carefully
around
the
rectum.
7.5.2.3.
Remove
the
skin
towards
the
base
of
the
head.
7.5.3.
Removal
of
the
head
7.5.3.1.
Remove
the
head
by
cutting
at
the
junction
of
the
base
of
the
head
and
the
first
neck
bone.
7.5.3.2.
Prior
to
evisceration,
the
esophagus
and
the
rectum
sh
ould
be
separated
from
the
surrounding
tissues
and
properly
tied.
7.5.3.3.
Once
the
head
and
the
entire
skin
is
removed,
evisceration
follows.
7.6.
Evisceration
7.6.1.
The
breastbone
is
split
down
the
middle.
7.6.2.
An
incision
is
made
in
the
abdominal
cavity
wall
just
above
the
cud
fat
or
udder,
and
the
fingers
of
the
other
hand
are
inserted
to
guard
the
viscera
as
the
cut
is
continued
to
the
brisket.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
8
7.6.3.
Care
should
be
taken
in
doing
evisceration
to
avoid
puncturing
certain
parts
,
such
as
viscera,
urinary
bladder,
gall
bladder
or
uterus
.
If
this
happens,
the
contaminated
portion
should
be
removed
.
7.6.4.
The
omentum
is
withdrawn,
the
tied-off
rectum
is
loosened,
and
the
viscera
are
taken
out.
The
tied-off
esophagus
is
pulled
down
with
the
diaphragm
including
the
heart,
lungs
and
the
liver.
7.7.
Final
Trimming
and
Washing
of
Carcass
7.7.1.
Trimming
sh
ould
be
done
to
remove
damaged,
soiled
or
unwanted
tissues.
7.7.2.
Abnormal
and/or
diseased
parts
should
not
be
trimmed
off
until
they
have
been
seen
by
an
inspector.
7.7.3.
Washing
of
carcass
sh
ould
be
done
to
remove
the
remaining
blood
on
cut
surfaces,
as
well
as
any
adhering
hairs
and
unwanted
tissues.
7.7.4.
Carcass
s
hould
not
be
smeared
with
blood
or
coloring
agent.
8.
Post-
mortem
Inspection
8.1.
Post
mortem
inspection
is
carried
out
by
a
competent
authority
or
personnel
as
prescribed
by
the
NMIS.
Their
duty
is
to
examine
the
slaughter
products
for
evidence
of
disease
and
abnormality,
thus
preventing
their
entry
to
the
public
meat
supply.
Aside
from
the
carcass,
other
parts
of
the
animal
body
to
be
inspected
include
tongue,
head,
pluck,
and
liver.
8.2.
The
carcass
and
its
parts
shall
be
passed
for
human
consumption
when
post-
mortem
examinations
have
revealed
no
significant
abnormal
condition
or
disease
,
and
if
the
slaughter
operation
has
been
implemented
in
accordance
with
hygienic
requirements.
8.3.
The
carcass
and
its
parts
shall
be
condemned
for
human
consumption
when
post-mortem
examinations
have
revealed
that
they
are
hazardous
to
meat
handlers,
consumers
and
other
animals;
when
there
are
severe
organoleptic
deviations
from
normal
meat;
and
when
laboratory
tests
indicate
that
they
contain
contaminants
or
residues.
9.
Chilling
(optional)
9.1.
Carcasses
should
go
into
the
cooler
as
soon
as
possible
to
delay
bacterial
growth
and
extend
its
shelf-life.
The
carcass
is
chilled
from
40
°
C
down
to
0
°
C
.
K
eeping
it
cold
will
give
a
shelf-life
of
up
to
three
weeks,
provided
high
standards
of
hygiene
were
observed
during
slaughter
and
dressing.
9.2.
Carcasses
should
be
placed
in
the
cooler,
hanged
on
rails
and
never
touch
the
floor.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
9
9.3.
After
several
hours
the
temperature
outside
of
a
carcass
might
be
sufficiently
lowered,
however,
the
goal
is
to
attain
a
lower
temperature
deep
inside
the
carcass
or
muscle
s
.
A
probe
thermometer
(not
glass),
is
use
d
as
a
guide
to
efficiently
monitor
the
rate
of
cooling.
The
rate
of
cooling
at
the
deepest
point
will
vary
according
to
many
factors,
which
includes
the
efficiency
of
the
cooler,
the
load,
and
carcass
size
and
fatness.
As
a
general
guide,
a
deep
muscle
temperature
is
achieved
after
24
–
30
hours
for
sheep
and
goat
carcasses.
Failure
to
bring
down
the
internal
temperature
quickly
will
result
in
rapid
multiplication
of
bacteria
deep
in
the
meat
,
resulting
in
off-odors
and
bone-taint.
9.4.
The
cooler
should
not
be
overloaded
beyond
the
maximum
load
specified
by
the
manufacturer
and
spaces
should
be
left
between
carcasses
for
the
cold
air
to
circulate.
Otherwise,
cooling
will
be
inefficient
and
the
carcass
surface
will
remain
wet,
favoring
rapid
bacterial
growth.
Once
filled,
a
cooler
should
be
closed
and
not
be
frequently
opened
to
avoid
sudden
rises
in
temperature
10.
Markings
and
Issuance
of
Meat
and
Meat
Product
Inspection
Certificate
10.1.
Carcasses
found
to
be
fit
for
human
consumption
sh
ould
be
properly
marked
“
Inspected
and
Passed
”
and
issued
with
Meat
Inspection
Certificates
by
the
meat
inspector.
The
brands
and
stamps
used
to
apply
the
marks
of
inspection
must
be
kept
clean,
and
sh
ould
be
under
the
control
and
supervision
of
the
meat
inspector.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
10
REFERENCES
Ababa,
A.
2010.
Hygiene,
dressing
and
carcass
handling
guideline
(for
municipal
abattoirs).
Ethiopa.
Administrative
Order
No.18,
S
eries
of
2008.
Rules
and
regulations
on
humane
handling
in
the
slaughter
of
animals
for
food.
Administrative
Order
No.
19
series
of
2010.
Guidelines
on
Good
Hygienic
Slaughtering
Practices
for
Locally
Registered
Meat
Establishments
(HGSP-
LRMEs).
Adminitrative
Circular
No.,
Series
of
2014.
Guidelines
on
good
hygienic
practices
for
“
kambingan
”
(GHKP)
Haenlein,
A.
and
Ace
R.
2010.
All
About
Goats.
Extension
Goat
Handbook.
South
African
Boer
Goats.
DOCN
000000002.
Pennsylvania
State
University
Nayga,
JN,
EA
Lopez,
AM
Guno,
MR
Andres,
BB
Estrada,
EB
Valdez
and
RB
Tamayo.
Value-adding
of
goat
meat
products
thru
processing
and
packaging.
2011.
Termi
nal
project,
PCAARRD-DOST
funded
Nayga,
JN,
AM
Guno,
MR
Andres,
BB
Estrada.
2013.
Evaluation
of
carcass
recovery
using
different
slaughtering
procedures
for
goat.
On-going
project,
PCAARRD-
DOST
funded
Republic
Act
No.
9296:
the
Meat
Inspection
Code
of
the
PhilippinesPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Slaughtering
Practices
for
Goats
Department
of
Agriculture
Bureau
of
Agriculture
and
Fisheries
Standards
Technical
Working
Group
(TWG)
on
the
Development
of
Philippine
National
Standard
(PNS)
for
Goat
Slaughtering
Practice
Chair
Marvin
B.
Vicente,
DVM
Officer-in-Charge
National
Meat
Inspection
Service
-
National
Capital
Region
Vice-Chair
Ponciano
Noel
M.
Soliman
III,
DVM
President
Federation
of
Goat
and
Sheep
Producers
Association
of
the
Philippines,
Inc.
Members
Angel
M.
Guno,
DVM
Jonathan
N.
Nayga,
PhD
Senior
Agriculturist
Director
Animal
Product
Development
Center
-
Bureau
of
Animal
Industry
Cagayan
Valley
Small
Ruminant
Research
Center
-
Isabela
State
University
Rolando
M.
Marquez,
DVM
Aubrey
Joy
M.
Balbin
Meat
Control
Officer
Biologist
National
Meat
Inspection
Service
Cagayan
Valley
Small
Ruminant
Research
Center
-
Isabela
State
University
Alex
R.
Bait-it
Meat
Inspector
National
Meat
Inspection
Service
Secretariat
Alpha
P.
Mateo-Lanuza,
DVM
Senior
Science
Research
Specialist
Gari
Pellinor
U.
Hernandez,
DVM
Science
Research
Specialist
Abbie
Stephanie
S.
Uy,
DVM
Research
Assistant
Bureau
of
Agriculture
and
Fisheries
Standards-Department
of
AgricultureBPI
Compound
Visayas
Avenue,
Diliman,
Quezon
City
1101
Philippines
T
elephone
(632)
920.6131
/
455.2856
/
467.9039
T
elefax
(632)
455.2858
/
456.6552
E-mail:
bafpsda@yahoo.com.ph
Website:
www.bafps.da.gov.ph