DRAFT KENYA STANDARD          
ICS ………………  
 
 
 
 
 
 
 
 
 
 
 
 
Basic requirements for a slaughter house  
- Specification  
 
 
   
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
 
 
 PUBLIC REVIEW  DRAFT, JANUARY  2018 
 
 
 
 
 
 
 
 © KEBS 201 7        First Edition 201 7     ©KEBS  
 
© KEBS 201 7 — All rights reserved  2 KENYA STANDARD              
 
 
 
 
 
 
 
 
 
 
 
 
 
Basic requirements for a slaughter house  
- Specification  
 
 
   
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
 
 
 PUB LIC REVIEW  DRAFT, JANUARY  2018 
 
 
 
 
 
 
 
 © KEBS 2017         First Edition 201 7 ©KEBS              
 
  © KEBS 201 7 — All rights reserved    
 
 3 TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
Ministry  of Agriculture.  Livestock  and Fisheries - Directorate  of Livestock  Production  
Ministry  of Agriculture.  Livestock  and Fisheries  - Directorate  of Veterinary  Services  
Kenya  Camel  Association  (KCA)  
University  of Nairobi  (UON)  
Kenya  Industrial  Research  and Development  Institute  (KIRDI)  
Kenya  Agricultural  and Livestock   Research  Organization  (KARLO)  
International  Livestock  Research  Institute  (ILRI)  
Farmers  Choice  (K) Ltd 
Consumer  Information  Network  
Ministry  of Health - Food  Safety  Unit 
Nation al Public  Health  Laboratory  
Government  Chemist’s  Department  
Kenchic  (K) Ltd. 
Keny a Meat  Commission  
Kenya  Nut Company  Limited  – Morendat  Farm  
Choice  Meats  Limited  
Quality  Meat  Packers  Limited  
Kenya  Bureau  of Standards  (KEBS) - Secretariat  
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya standard s shall be regularly reviewed. Suggestions 
for improvement to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
© Kenya Bureau of Standards , 2017  
 
Copyright. Users are reminded that by virtue of Section 25  of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyright 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bure au of 
Standards may be reproduced, stored in a retrieval sy stem in any form or transmitted by any means without prior permission in writing 
from the Managing Director . 
 
ISBN 9966 -19-638-2      ©KEBS  
 
© KEBS 201 7 — All rights reserved  4 KENYA STANDARD                     
 
 
 
 
 
  
 
 
 
 
 
Basic requirements for a slaughter house - 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BURE AU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100  P.O. Box 2949, Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+254 041) 229563, 230939/40                Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814  
 ©KEBS              
 
  © KEBS 201 7 — All rights reserved    
 
 5 Foreword  
 
This Kenya St andard was prepared by the Meat and Meat Products Technical Committee under the 
guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards.  
 
 
 
 During the preparation of this standard, referen ce was made to the following documents:  
 
Codex standard for processed meat and poultry products part 1  Volume 10 1994  
Kenya Meat Commission Act Cap 363  
Meat Control Act Cap 356  
Legal notice number 110 of 2010 - meat control act  
Red Meat Manual - Republic of South Africa  
Food, drugs and chemical substances Act Cap 254  
EMCA A ct Cap 387  
Public health Act Cap 242. 
Indian Standard - Basic Requirements for an Abattoir (First Revision)  
Guideline Manual for the Management of Abattoir and other wastes of animal ori gin- Department of 
Agriculture and Rural Development, Gauteng Provincial Government - South Africa  
 
The assistance derived from the above sources is highly acknowledged.  
 
 
 
 
 
 
     ©KEBS  
 
© KEBS 201 7 — All rights reserved  6  
1. SCOPE  
 
This Kenya Standard specifies basic requirements for a slaughter hou se for carrying out slaughter of 
a food animal.  
 
2  Normative references  
 
The following referenced documents are indispensable for the application of this document. For 
dated references, only the edition cited applies. For undated references, the latest e dition of the 
referenced document (including any amendments) applies  
 
I. KS EAS 39 - Hygiene in the food and drink manufacturing industry - Code of practice.  
II. KS ISO 22000 Food Safety Management Systems - Requirements for any organization in the food 
chain.  
III. KS EAS 151 - Hazard Analysis Critical Control Points (HACCP).  
IV. KS 2299 Code Of Practice  for Ante -mortem and post -mortem inspection of meat animals.  
V. KS CAC/RCP 58 -2005, Codex code of hygienic practice for meat . 
VI. KS EAS 12 - Specification for potable water  
 
 
3 DEFINITIONS  
 
For the purpose of this standard the following definitions shall apply:  
 
3.1      Food Animal -  
any mammal or bird declared to be an animal for slaughter . 
3.2 Carcass -  
the body of any slaughtered animal after bleeding and dressing . 
3.3 Evisc eration – 
 to disembowel and remove entrails of a carcass  
3.4 Lairage -  
means holding pens for livestock at a slaughterhouse prior to slaughtering.  
3.5 Meat -  
means any portion of an animal which is intended for human  consumption, whether fresh, chilled or  frozen or 
otherwise processed by any  means whatsoever or included in any articl e of food for human 
consumption.  
3.6 Red offal  –  
include heart, liver, kidney, spleen, tongue, lungs, pancrease.  
 
3.7 Green offal  – 
include the rumen, reticulum, omasum, aboma sum, small intestines, large intestines, colon, and gizzards.  
 
3.8 White offal -  
include the brain, spine, bone marrow, testicles and teats.  
 
 3.9 Slaughterhouse -  
means any place kept for the purpose of the slaughter  of animals for human consumption.  
 
3.10  Stunning - 
 is any mechanical, electrical, chemical or other procedure which causes immediate loss of consciousness; 
when used before slaughter, the loss of consciousness lasts until death from the slaughter process; in the 
absence of slaughter, the proc edure would allow the animal to recover consciousness . 
 
3.11 fractious animals - 
animal that would not submit to the harness. readily angered; peevish; irritable; quarrelsome  
 
3.12 clean area –  
area designated for slaughter operations after evisceration to  dispatch  
 ©KEBS              
 
  © KEBS 201 7 — All rights reserved    
 
 7 3.13 unclean/dirty  area –  
area designated for slaughter operations from stunning to evisceration   
 
 3.14 Unclean operation  –  
In animal  slaughter,  unclean(dirty)operations  entail  animal  handling  in lairages,  stunning,  
bleeding,  flaying  or scald ing (in pigs or poultry),remove  of trotters,  head,  hide or skin/hair  or feathers  (in pigs 
or poultry).  
3.14 Clean operations - 
evisceration,  carcass s plitting;  diaphragm,  fat, tail trim; carcass  washing  and dispatch  to the cold 
room.  
 
 
4. LOCATION  
 
4.1 A slaughterhouse shall be located in an area which is reasonably free from objectionable odors , 
smoke and dust. Adequate dust -proof access -ways connecting the slaughterhouse with public roads 
shall be available. The slaughterhouse must be completely separated  from any other buildings used 
for industrial, commercial, agricultural, residential or other purposes  other than  connected building 
used for the processing of the meat    
 
4.2 The plan for construction of slaughter house shall follow the relevant  provision s of EMCA  Act, 
Physical Planning Act, Meat C ontrol Act, F ood Drugs and Public Health Act, Public Health Act and 
County physical Development Plans.  
 
4.3 The slaughter house site shall be guided by the Part Development Plan (PDP) of the area.  
 
4.4 General  Provision.  
 
Slaughter house  shall be hygienically managed and under the supervision of a competent authority .  
A slaughterhouse  shall have — 
(a) Properly  built and drained  lairage  erected  not less than ten meters  from the slaughterhouse  and 
equipped  with adequate  facilities  for ante-mortem  inspection  and Isolation  pens  for suspect  animals.  
(b) Fenced  cattle  races  from the lairages  to the slaughterhouse,  properly  drained  and in a suitable  
place  equipped  with facilities  for washing  the animals.  
(c)  Separate  facility for handling  hides  and skins   
 (d) Separate  room  for the cleaning  and treatment  of intestines  and ovals.  
(e) Separate  room  for the storage,  disposal  and treatment  of inedible  and condemned  animals,  
carcass  and meat.  
(f) Impervious,  easily  cleaned  and resistant  to wear  and corrosion  materials . 
(g) Floors  constructed  of dense,  acid-resistant,  waterproof  concrete  and have  appropriate  non slip 
finish.  
(h) Walls smooth  and flat and made  of smooth -surfaced  Portland  cement  plaster  or other  non-toxic,  
non-absorbent  material  applied  to a suitable  base,  and walls  shall be provided  with sanitary  bumpers  
to prevent  damage  by movable  equipment.  
(i) Coves  with 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 smooth  and flat and be constructed  of portland  cement  plaster  
or other  acceptable  impervious  material  that allow  for easy  cleaning  
(k) Provision s for adequate  natural  lighting  and ventilation   
(l) Doorways  at least one hundred  and fifty centimeters  wide and the doors  must  be made  of rust-
resistant  metal  having  tight soldered  or welded  seams.  Door  jambs  shall be covered  with rust-
resistant  metal.   
(m) Pest proofing  to prevent  the entry  of insects  and rodents   
(n) Dressed  timber  used  for all exposed  interior  wood  work,  and it shall be painted  with a good  non-
toxic oil or plastic  base  paint,  treated  with linseed  oil or with a clean  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     ©KEBS  
 
© KEBS 201 7 — All rights reserved  8 dressing  rails if necessary  together  with drainage  valleys,  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 meter.  
(p) Drains  for paunch  and stomach  contents  at least  twenty  centimeters  in diameter.  
(q) Waste disposal  system  of adequate  size and must  comply  with Environmen tal Management  and 
Coordination  Act (EMCA1999 ) and local regulations.  
 
 
 
5 SLAUGHTER HOUSE  LAYOUT PLAN  
5.1 The slaughter house  shall have the essential facilities  for the following activities : 
I. Receiving the animal  
II. ante-mortem inspection  
III. isolation of  sick/diseased animals  
IV. Resting pla ce for animals before slaughter  
V. Carrying out humane slaughter  – stunning box  
VI. Flaying, dressi ng and washing of the carcasses  
VII. Hanging carcasses and edible offal  
VIII. Handling by -products  
IX. Handling solid and liquid wastes  
X. Inspection of  meat  
XI. Chilling and Freezing facilities  
XII. Emergency slaughter  
XIII. Staff welfare   
XIV. provision of hot and cold  of potable water  
XV. Toilets and changing rooms  
 
5.1.1  A flow d iagram for basic operation of a  slaughter house is shown in Fig. 1 for information and 
guidan ce only. The layout of entire slaughter house, as far as possible, shall follow  forward flow 
principle.  Figures 2 and 3 show a t ypical layout plan for slaughter house and a sample planning 
outline  
 
5.1.2  The slaughter house design sh all provide for the s eparate gates for the entry of slaughter animals 
and exit of the products.  
5.1.3  Should the retail or wholesale market for finished products  be required to be included within the 
complex itself, the same should be physically excluded from the rest of the establishment in such 
a manner that the customers have an access only to these sections where such business is 
transacted.  
5.2  Slaughter houses  shall have an adequate separation between clean and dirty sections, which 
shall be arranged in such a way that from the  introduction of a live animal into the slaughter 
house  up to the emergence of meat and offal classed as fit for human consumption, there shall 
be a continuous process, without any possibility of reversal, inter -section or over lapping between 
the live animals and meat, and between meat and by -products or waste.  
 
6.  SECTIONS OF A SLAUGHTER HOUSE  
 
6.1 In view of the facilities to be provided (5.1), the slaughter house shall have the following units:  
 
6.1.1.  Reception (a) The slaughter house shall hav e reception area of adequate size and shall have 
adequate artificial lighting if animals are offloaded at night(b) Offloading ramps shall be 
movable  or stationary  and shall:– 
i. be so constructed to avoid injury of animals during offloading and provide a stabl e 
area to facilitate the free movement of animals.  
ii. not have open spaces between the offloading ramp and the vehicle.  
iii. be at the same height of the vehicle for which it is used.  
iv. have guide rails.  
v. have permanent non -slip floor at a slope of not more than 20o. 
vi. not have sharp protruding edges or any other features that may cause injury.  ©KEBS              
 
  © KEBS 201 7 — All rights reserved    
 
 9  
 
6.1.2  Lairage  
Cattle, goats, sheep and pigs sh all be penned separately. In the case of pigs, pigs from different 
origins should be penned separately, in accordance with their origi ns. Depending on the size of 
the animals and the duration of time that the animals will be penned, the penning space sh all not 
be less than:  
a) For each adult cow – 1.74 square metres floor area . 
b) For each  bacon type pigs and sma ll porkers, sheep and goats – 0.56 square metres floor 
space . 
c) For each heavy pigs and young calves – 0.74 squared metres floor area . In the case of pigs, 
water sprays or hoses shall be used for cleaning and cooling hot, dirty or fractious pigs.  
d)  For poultry - 10 to 15 birds per square m etre  
 
Fractious  animals  shall not be penned with other animals.  Provision shall be made in pens for - 
i. Facilities such as racks, mangers or other suitable feed containers which are easy to 
clean and will  allow the feeding of the animal away from the floor.  
ii. Facilities for the safe and humane keeping and handling of animals.  
iii. A water trough with an adequate and accessible supply of clean, portable water at all 
times.  
iv. Sufficient facilities for the adequate and regular cleaning of pens.  
v. Adequate facilities for i solation of sick or suspect animals . 
vi. The pens sh all always be maintained in a good state of repair and sharp points such as 
jagged ends or  protruding nuts and bolts which could cause injury to animals shall be 
removed or suitably dealt with. Protection  from weather elements  shall be provided.  
vii. Animals shall not be penned in overcrowded conditions and the floor of the entire pen, 
including the off -loading  banks, passages, races and pens shall be so constructed as to 
provide acceptable non – slip surfaces that  can be regularly cleaned and kept suitably 
dry and in a condition fit for the holding of livestock.  
 
 
6.1.3  Slaughter hall   
The slaughter halls and ancillary accommodation thus provided shall be separated, keeping in 
view the economic and local requirements, by  solid walls depending upon the site.  The slaughter 
hall shall have the following facilities: - 
 
6.1.3.1  Stunning  area 
There shall be a separate area designated for  stunning the animal s depending on the species .  
 
6.1.3.2  Bleeding  area  
A curbed -in bleeding area of adequate  size shall be provided.  It shall be so located that the 
blood shall not be splashed on other animals being slaughtered or on the carcass being skinned.  
A floor wash point should be provided for intermittent cleaning.   
 
6.1.3.3  Hoisting  area 
A suitable means of ho isting the slaughter ed animal shall be provided. The  bleeding rail shall be 
of sufficient height for the animal carcass to hang above the floor.  The height and length of rails 
provided for bleeding  and dressing shall  be as provided as shown in Table 1.  
 
Table 1. Requirement of height and length of bleeding and dressing rail      ©KEBS  
 
© KEBS 201 7 — All rights reserved  10  
No Carcass  Height(metres)  Length per carcass (metres)  
 
1 Bleeding rail for 
sheep, goats and 
pigs 3.0-2.2  0.45 
2 Bleeding rail for 
cattle, camel, 
donkey  4.5- 5.0 0.60 
3 Dressing rail  for 
sheep, goats and 
pigs 2.0- 2.2 0.90 
4 Dressing rail for 
cattle, camel, 
donkey  3.2 1.8 for legging, dehiding and 2.4 
for evisceration.  
5 Poultry   Leg to leg 10’’  
Shackle to shackle 15’’  
Big birds shackle to shackle 30 -
45’’ 
 
  
6.1.3.4  Flaying  section  
Flayin g of carcasses shall not be done on floor. Adequate means and tools for dehiding 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 transported either in a clos ed and appropriate 
carriage or by a chute provided with self -closing door  to a room where they shall be held before 
moving to the preservation area . Means for immediate disposal of  legs, horns, hooves, etc, 
should be provided. Floor wash point and adequate  number of hand wash basins with sanitizer 
and cutting equipment sterilizer sh all be provided in this section.  
 
6.1.3.5  Evisceration  area 
For cattle either a mechanical evisceration table or individual paunch/gut holders can be used for 
the reception and inspecti on of these products. Facilities shall be provided for the eviscerator to 
do the job hygienically. In the case of a mechanical conveyor belt, boot washing, apron washing 
and other washing/sterilising facilities shall be made available.  
The evisceration pla tform used at smaller slaughter house shall be provided with a hand 
basin/steriliser. In all cases there shall be facilities for the sterilisation of the evisceration platform 
or offal containers.   
Racks  and/or facilities for handling red and green /rough  offals shall be provided . 
 
6.1.3.6  Carcass splitting  
Appropriate carcass splitting equipment shall be provided in the slaughter house. Carcasses 
shall be split straight down the middle  as appropriate  so as not to damage  to the meat  applicable 
for beef and pork carc asses.  
       
6.1.3.7  Carcass washing  area 
Potable  water at sufficient  pressure shall be provided to remove all blood, slight blood marks, 
bone,  dust and marrow .   
 
6.1.3.8  Inspection facilities   
The following facilities, conditions and such others as may be essential to  efficient conduct of 
inspection and maintenance of sanitary conditions shall be provided by each slaughterhouse: - ©KEBS              
 
  © KEBS 201 7 — All rights reserved    
 
 11 a) Adequate space, suitable  and properly located facilities shall be provided for inspection of 
the various types of animals slaughtered. This section  shall have  adequate facilities for hand 
washing, equipment  sterilization and floor washing and for immediate separation and 
disposal of condemned material.   
b) Sufficient natural and /or abundant artificial light at all places and such times of day when  
natural light may not be adequate for proper conduct of inspection.  
c) Rooms shall be kept sufficiently free from vapours and steam for inspection  to be properly 
made.  
d) Racks, receptacles, or other suitable devices for retaining such parts as the head, tongu e, 
tail, thymus gland and viscera, and other parts and blood to be in the preparation of meat 
until after the post -mortem is completed, in order that they may be accurately identified in 
case of condemnation of the carcass.  
e) Watertight metal carriers  or rec eptacles for holding and handling diseased carcasses and 
parts, so constructed as to be easily cleaned; such trucks or receptacles shall be suitably 
marked in a conspicuous manner with the word―  CONDEMNED‖ in letters not less than five 
centimetres high, an d when required by the inspecting officer, to be equipped with facilities 
for locking or  sealing . 
 
6.1.3.9      Carcass chilling  area  
Facilities that shall ensure chilling of the meat at temp erature range  -2 to 4 oc shall be provided. 
The space required per carcas s and the distance between the rails in hanging  or chill room, shall 
be in accordance with Table 2.  
 
Table 2: Requirement of space per carcass and distance between rails in hanging or 
chilling room  
 
No Carcass  Space per 
carcass 
(metres)  Distance between 
rails(metres)  Height of rails  
Metres  
1 Sheep and Goats  0.3-0.4 0.3-0.4 2.0-2.2 minimum( single 
changing)  
2 Pigs 
a. Mass of pig 
>70kgs  
b. Mass of pig 
<70kg  0.45-0.6 
 
 
0.3-0.4 0.45-0.6 
 
 
0.3-0.4 2.0-2.2 
 
 
2.0-2.2 
3  cattle, camel and 
donkey  0.45-0.6 0.8-1.0 3.2 (for halves) 2.0 - 2.2 
for quarters  
4 Poultry  10-15 birds 1m2 
per crate    
 
 
6.1.3.10  Carcass freezing  area  
Facilities that shall ensure freezing of the meat at  a temp erature of  -12 oc and below shall be provided . 
 
7.  ANCILLIARY /AUXILIARY  FACILITIES  
                 
7.1 DISTRIBUTION  ROOM  
A separate area /room set aside for various functions i.e. sales or collection of products and or by products 
to avoid customers or outsiders from accessing prohibited areas in the slaughterhouse.      ©KEBS  
 
© KEBS 201 7 — All rights reserved  12  
7.2 HIDES/SKINS ROOM  
A separat e room outside the slaughter house shall be provided for temporarily storage of the hides/skins.  
 
7.3 OFFAL ROOM  
A separate room and hanging space shall be provided for emptying and cleaning of stomachs and intestines.  
This room shall be provided with suf ficient potable running water work tops. This room shall have a separate 
exit and sufficiently drained.  
 
7.4 RETENTION ROOM  
Suitable and sufficient room shall be provided for the retention of all meat condemned as unfit for human 
consumption and shall be l ocked up separately.  
Suitable and sufficient facilities shall be provided for the isolation of meat requiring further examination by the 
veterinary inspector within the premises of the slaughter house  
7.5 LABORATORY  
 A laboratory  within the premises of th e slaughter house  may be provided  
 
7.6 DISPOSAL OF CONDEMNED MEAT  
Suitable and sufficient facilities shall be provided for the disposal of condemned meat. This shall be through 
an appropriately designed condemnation pit or appropriately designed incinerati on facilities or other 
approved means of disposal . 
 
7.7 SANITATION FACILITIES  
Appropriately located toilet and changing rooms should be provided in the slaughter house building 
sufficiently away from slaughter walls  for the dirty and clean areas . A separat e hall with lockers and shower 
facilities should be provided. Solid and liquid wastes from the sanitation facility shall be handled separately 
from slaughter house waste. Adequate  drinking water and washing facilities sh all be provided at convenient  
locati ons.  
 
7.8 SUPPLY OF WATER  
Adequate supply of potable water shall be available at appropriate pressure throughout the premises. 
sufficient supply  of potable  hot water above 820 C for sterilizing of equipment shall be available in the 
slaughter  hall and wor krooms during working hours. Suitable facilities for washing of hands (including  
adequate supplies of hot and cold running water, and soap or other detergent)  shall be provided for persons 
working in an Slaughter house.  Where non -potable water is used for fire control, it shall be carried in 
completely separate lines preferably identified by colour and with no cross -connection or back  siphonage 
with lines carrying potable water.  
 
7.9 SLAUGHTER HOUSE WASTE WATER DISPOSAL  
An efficient method of disposing of s laughter house wastes shall be provided  in accordance with EMCA Act . 
 7.10 GREASE TRAP  
Catch basin for the recovery of grease shall be suitably located and not placed in or near edible products 
department or area where edible products are unloaded from or loaded on to vehicles, to facilitate ready 
cleaning, such basins shall have inclined bottoms and shall be without covers. They shall be so constructed 
that they may be completely emptied of their contents for cleaning. The  area surrounding an  outside catch  
basin should be paved with impervious material, such as  concrete, and shall be provided with suitable 
drainage facilities. Suitable facilities  shall be provided for the transfer of grease to the point of disposal after  it 
is skimmed from the basins by mec hanical or other means.  
 
7.11 MANURE DISPOSAL  
A suitably designed facility for disposal of manure shall be provided. A separate drain line for water 
containing manure sh all be provided. This waste water may be pumped by wet pit or dry pit non -clog pumps ©KEBS              
 
  © KEBS 201 7 — All rights reserved    
 
 13 and manure screened out and disposed of f by mechanical or the other suitable means. Some consideration 
as in catch basin sh all be given for location of th is plant. An access path for easy and convenient removal of 
the manure shall be provided.  
 
7.12 EMERGENC Y SLAUGHTER HOUSE  
 Appropriate facility  shall be provided for the emergency slaughter of animals. The facility shall have all the 
necessary equipments for hygienic meat preparation.  
 
7.13 POST MORTEM ROOM  
 Appropriate facilities shall be provided for condu cting post mortem of animal arriving dead at the slaught er 
house or dies at the lairage . 
 
7.14 VETERINARY OFFICES  
There shall be suitable and sufficient offices facilities for the veterinary/inspecting officer equipped with 
adequate sanitary and hygiene fa cilities. The offices shall be located in the slaughter house to enable  the 
officers have  effective control  of all activities within the slaughter house.  
 
7.15 SAFETY REQUIREMENT  
Adequate firefighting equipment  and appliances shall be fixed in accordance with Occupation Sa fety and 
Health Act (OSHA) . Adequate facilities for first -aid shall also be provided.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
     ©KEBS  
 
© KEBS 201 7 — All rights reserved  14 Figure 1 — flow diagram for basic operation of a slaughter house  
 
 
 
 
 
 
 
 
 
 ©KEBS              
 
  © KEBS 201 7 — All rights reserved    
 
 15  
 
Figure 2 — A typical planning outline for a s laughter house  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
     ©KEBS  
 
© KEBS 201 7 — All rights reserved  16  
 
Figure 3 — A typical layout plan for a slaughter house