DRAFT UGANDA STANDARD  
  DUS 734  
Second Edition  
2017 -mm-dd 
 
 
 Reference number  
DUS 734: 2017  
© UNBS 2017   
  
Design and operation of abattoirs and slaughterhouses — 
Requirements  
 DUS 734: 2017  
ii © UNBS 2017  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are  
responsible for its correct application  
© UNBS 2017   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, wi thout prior written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 734: 2017  
© UNBS 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ .............................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 General principles of humane slaughter ................................ ................................ .............................  2 
5 Presentation of animals for slaughter  ................................ ................................ ................................ . 2 
5.1 Conditions for slaugh ter ................................ ................................ ................................ .......................  2 
5.2 Transportation for slaughter  ................................ ................................ ................................ ................  3 
5.3 Arrival at slaughter house  ................................ ................................ ................................ ....................  3 
5.4 Moving and handling animals  ................................ ................................ ................................ ..............  3 
5.5 Handling sick, injured and/or suspect animals  ................................ ................................ ..................  4 
5.6 Provisions relevant to restr aining and containing animals  ................................ ..............................  4 
5.7 Welfare of animals at slaughter and killing  ................................ ................................ ........................  5 
5.7.1  Principles of animal welfare  ................................ ................................ ................................ .................  5 
5.7.2  Personnel  ................................ ................................ ................................ ................................ ...............  5 
5.7.3  Animal behaviour  ................................ ................................ ................................ ................................ .. 6 
5.7.4  Stunning, hoisting and b leeding  ................................ ................................ ................................ ..........  6 
5.7.5  Management of foetuses during the slaughter of pregnant animals  ................................ ...............  7 
6 Establishment design and construction  ................................ ................................ .............................  8 
6.1 General  ................................ ................................ ................................ ................................ ...................  8 
6.2 Premises  ................................ ................................ ................................ ................................ .................  8 
6.3 Requirements for lairages  ................................ ................................ ................................ ....................  8 
6.3.1  Design of lairages  ................................ ................................ ................................ ................................ .. 8 
6.3.2  Construction of lairages and holding pens  ................................ ................................ ......................  10 
6.3.3  Provisions for feeding animals  ................................ ................................ ................................ ..........  11 
6.3.4  Lairage capacity  ................................ ................................ ................................ ................................ .. 11 
6.3.5  Crushes or races  ................................ ................................ ................................ ................................ . 11 
6.3.6  Care of animals in lairages  ................................ ................................ ................................ .................  11 
6.4 Design and construction of slaughter areas  ................................ ................................ ....................  12 
6.5 Dressing and evisceration areas  ................................ ................................ ................................ ....... 12 
6.6 Meat inspection facilities  ................................ ................................ ................................ ....................  13 
6.7 Temperature control  ................................ ................................ ................................ ............................  13 
6.8 Dispatch areas  ................................ ................................ ................................ ................................ ..... 14 
6.9 Cross flow  ................................ ................................ ................................ ................................ ............  14 
6.10  Requirements for interior of building and rooms  ................................ ................................ ............  14 
7 Handling of meat and meat products  ................................ ................................ ................................  15 
8 Requirements for equipment  ................................ ................................ ................................ .............  15 
8.1 General requirements  ................................ ................................ ................................ .........................  15 
8.2 Containers  ................................ ................................ ................................ ................................ ............  16 
8.3 Equipment sterilization  ................................ ................................ ................................ .......................  16 
9 Waste management and disposal  ................................ ................................ ................................ ...... 16 
9.1 Waste disposal means  ................................ ................................ ................................ ........................  16 
9.2 Vegetable matter and agriculture residues  ................................ ................................ ......................  16 
9.3 Animal matter and condemned meat and bones  ................................ ................................ .............  16 
9.4 Offensive odours  ................................ ................................ ................................ ................................ . 17 
9.5 Pits and wells in slaughter house  ................................ ................................ ................................ ...... 17 
9.6 Removal of manure  ................................ ................................ ................................ .............................  17 
9.7 Containers for inedible, condemned and refuse  material  ................................ ...............................  17 DUS 734: 2017  
iv © UNBS 2017  – All rights reserved  
 10 Requirements for facilities and equipment for personal hygiene  ................................ .................  17 
10.1  Toilets and change rooms  ................................ ................................ ................................ .................  17 
10.2  Hand wash -basins  ................................ ................................ ................................ ..............................  18 
10.3  Apron -on wash -cabinets  ................................ ................................ ................................ ....................  18 
11 Water supply  ................................ ................................ ................................ ................................ ....... 18 
Bibliography  ................................ ................................ ................................ ................................ .....................  19 
 DUS 734: 2017  
© UNBS 2017  – All rights reserved  v 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standa rds, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given fiel d or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public  for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS/TC 2, Food  and Agriculture, 
Subcommittee SC 12, Meat, poultry and processed product  
This second edition cancels and replaces the first edition ( US 734:2007 ), which has been technically revised.  DUS 734: 2017  
vi © UNBS 2017  – All rights reserved  
 Introduction  
All animals, wherever they have been reared, should be ma naged to ensure that their transport, lairaging, 
restraint and slaughter is carried out without causing undue stress to the animals. This standard addresses 
the need to ensure the welfare of food animals during pre -slaughter and slaughter processes, until they are 
dead.  
Abattoirs may be one of the most stressful places that an animal stays in and can cause a number of 
behavioural changes in the animals thus leading to physiological and biochemical changes in the meat quality 
intended for human consumption.   
The main issues addressed by this standard are: general principles for slaughter, as related to personnel, 
animal behaviour, and the removal of distractions which can cause animals to stop or turn back; moving and 
handling animals following their arrival  at the slaughterhouse; lairage design and construction; care of animals 
in lairages; and animal welfare issues associated with acceptable handling, restraining, stunning and 
slaughter methods applicable to various relevant species.   
The standard acknowle dges the significance of religious requirements as well as the cultural and ethnic 
factors associated with slaughter, and appropriate proposals are considered. Important but less frequently 
occurring issues such as the management of foetuses during the sla ughter of pregnant animals are also 
included in this standard . 
 DRAFT UGANDA STANDARD  DUS 734: 2017  
 
© UNBS  2017  – All rights reserved  1 
 Design and operation of abattoirs and slaughterhouses — 
Requirements   
1 Scope   
This Draft Uganda S tandard specifies the requirements applying to  domestic animals commonly slaughtered 
in slaug hterhouses, that is, cattle, buffalo, sheep, goats, deer, horses, pigs, ratites, camelids and poultry . 
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requiremen ts of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US CAC/RCP 58, Code of hygienic practice for meat  
DUS 733 , Handling  and tran sportation of slaughter animals  — Requirements  
DUS 736 , Hygienic requirements for butcheries  
DUS 737 , Production  of packaged meat products (processed ) —Hygienic r equirements  
US EAS 12, Potable water — Specification  
US 1662 , Waste management — Requirements  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1  
abattoir, slaughterhouse  
any establishment where specified animals are slaughtered and dressed for human consumption and that is 
approved, registered  and/or listed by the competent authority  
3.2 
death 
cessation of th e vital functions of an animal characterized by irreversible loss of brain activity as demonstrated 
by loss of brain stem reflexes  
3.3 
halal slaughter  
slaughter of a religiously acceptab le species, by a trained Muslim slaughter -man, with or without prior 
stunning, by cutting the neck in order to sever the jugular veins and carotid arteries, oesophagus  and trachea, 
without severing the spinal cord, while the animal is alive   
2 © UNBS 2017  – All rights reserved  
 3.4 
jhatka sla ughter  
slaughter of an acceptable species by decapitation according to the Sikh religion  
3.5 
killing  
any procedure which causes the death of an animal  
3.6 
kosher slaughter  
slaughter, of a religiously acceptable species, by a trained and accredited Jewis h slaughter man , by cutting 
the neck in order to sever the jugular veins and carotid arteries, oesophagus  and trachea of a conscious 
animal, without severing the spinal cord  
3.7 
lairage  
pens, yards and other holding areas used for accommodating animals i n order to give them necessary 
attention (including water, fodder, rest) before they are moved on, used for specific purposes, or slaughtered  
3.8 
restraint  
the application to an animal of any procedure designed to restrict its movements in order to facil itate effective 
management  
3.9 
slaughter  
any procedure which causes the death of an animal by bleeding with minimum pain  
3.10 
stunning  
any approved mechanical, electrical, chemical or other procedure which causes immediate loss of 
consciousness which la sts until either the animal is killed or it recovers  
4 General principles of humane slaughter   
The general principles of humane slaughter shall ensure:  
a) freedom from hunger and thirst, by ready access to fresh water and a diet to maintain full health and 
vigour;  
b) freedom from discomfort, by providing an appropriate environment including shelter and a comfortable 
resting area;  
c) freedom from pain, injury and disease, by prevention or rapid diagnosis and treatment;  
d) freedom to express normal behaviour, by prov iding sufficient space, proper facilities and company of 
the animal’s own kind;  
e) freedom from fear and distress, by ensuring conditions and treatment which avoid mental suffering  
5 Presentation of animals for slaughter  
5.1 Conditions for slaughter  
5.1.1  Animals intended for slaughter shall not be kept for a longer period than 48 h ours in or around a 
slaughter house unless specifically needed for purposes of police cases or when there are no meat buyers.  DUS 734: 2017  
© UNBS  2017  – All rights reserved  3 
 5.1.2  Animal found by a competent person in a state u nfit to be slaughtered for the purpose of selling its meat 
for human food, or in a diseased condition shall not be slaughtered for the purpose of selling its meat for 
human food.  
5.1.3  The following categories of animals shall not be slaughtered for the p urpose of providing meat for human 
consumption:  
a) a calf less than three weeks old,  
b) a lamb less than eight weeks old,  
c) a piglet less than five weeks old, or  
d) an emaciated or wasted animal.  
5.2 Transportation for slaughter  
Animals for slaughter shall be tra nsported in accordance with US 733.  
5.3 Arrival at slaughter house  
a) Animals shall be unloaded immediately after a vehicle arrives at a slaughterhouse in order to avoid a 
build -up of heat and humidity that may compromise their wellbeing.  
b) Slaughterhouse ope rators shall implement efficient scheduling procedures so that animals do not 
have to wait to be unloaded.  
c) Animals shall be inspected by a competent person at offloading for signs of disease, injury and poor 
welfare.  
d) Following the offloading  of animals, the vehicle shall be immediately cleaned and disinfected prior to 
leaving the slaughterhouse.  
e) Mammals and ratites which are not taken directly upon arrival to the place of slaughter shall have 
drinking water available to them from appro priate facilities a t all times.   
f) Delivery of poultry for slaughter shall be scheduled such that they are not deprived of water at the 
slaughterhouse/abattoir premises for longer than 12 h.  
g) Animals that have not been slaughtered within 12 h of their arrival shall be fed, and  shall subsequently 
be given moderate amounts of food at appropriate intervals.  
5.4 Moving and handling animals  
a) The use of force on animals that have little or no room to move shall not occur  
b) Instruments that administer electric shocks (for example, goa ds and prods) to assist the movement of 
animals shall only be used when absolutely necessary. If such use is necessary, it shall be limited to 
the hindquarters of pigs and large ruminants, and never on sensitive areas such as the eyes, mouth, 
ears, anogeni tal region or belly. Such instruments shall not be used on horses, sheep and goats of 
any age, or on calves or piglets, nor on animals that have little or no room to move.  
c) Acceptable aids for moving animals shall include panels, flags, plastic paddles, fl appers (a length of 
cane with a short strap of leather or canvas attached), plastic bags and metallic rattles shall be used 
in a manner sufficient to encourage and direct movement of the animals but without physical contact 
with them.   
4 © UNBS 2017  – All rights reserved  
 d) Shouting or yelling at animals to encourage them to move shall not occur as such actions may make 
the animals agitated, leading to crowding or falling.  
e) Implements that cause pain and suffering such as sticks, metal piping, fencing wire or heavy leather 
belts shall not be used  to move animals.  
f) Animals shall be grasped or lifted in a manner which avoids pain or suffering and physical damage 
(for example, bruising, fractures, dislocations). In the case of quadrupeds, manual lifting by a person 
shall only be used with young anima ls or small species, and in a manner appropriate to the species; 
grasping or lifting such animals only by their wool, hair, feet, neck, ears or tails causes pain and 
suffering and not be used, except in an emergency where animal welfare or human safety may  
otherwise be compromised.  
g) Conscious animals shall not be thrown or dragged.  
h) Animals shall not be forced to move at a speed greater than their normal walking pace, in order to 
minimize inju ry through falling or slipping.   
i) Animal handlers shall not force an animal to walk over the top of other animals.  
j) Under no circumstances should animal handlers resort to violent acts to move animals, such as 
crushing or breaking animals’ tails, grasping animals’ eyes or pulling them by their ears.  
k) Animal handlers shal l never apply an injurious object or irritant substance to sensitive areas such as 
eyes, mouth, ears, the anogenital region or the belly.  
5.5 Handling sick, injured and/or suspect animals  
a) Injured animals requiring immediate slaughter shall be attended to  immediately in line with procedures 
of emergency slaughter, disposal and/or treatment.  
b) Sick animals shall be attended to appropriately in line with established procedures  
c) Isolation pens, procedures for casualty animals and emergency slaughter shall be p rovided for sick, 
injured and/or suspect animals.  
d) Every slaughterhouse shall have available an appropriate number of isolation pens situated near the 
unloading point where casualty or suspect animals can be held.   
e) The slaughterhouse operator shall ensure that procedures for emergency slaughter, and the 
telephone number of an out of hours duty slaughter -person and other emergency contacts, are clearly 
displayed at the unloading point so that any animal in obvious pain or distress on arrival at the 
slaughter house can be slaughtered or killed immediately.  
5.6 Provisions relevant to restraining and  containing animals  
5.6.1  The following provisions relevant to restraining animals for stunning or slaughter without stunning, to 
help maintain animal welfare shall  be implemented:  
a) provision of a non -slip floor;  
b) ensuring that the restraining equipment does not exert excessive pressure, thus causing the animal to 
struggle or vocalize;  
c) engineering equipment to reduce the noise of hissing air and clanging metal;  
d) restraining equipment shall have no sharp edg es that would harm animals;  DUS 734: 2017  
© UNBS  2017  – All rights reserved  5 
 e) restraining devices shall be used appropriately to avoid jerking and making other sudden movements  
and.  
f) all provisions shall conform to approved standards of construction and restraint.  
5.6.2  Methods of restraint causing avoidable suffering, such as the following, shall not be used with conscious 
animals because they cause severe pain and stress:  
a) suspending or hoisting large animals (other than poultry) by the feet or legs;  
b) indiscrimin ate and inappropriate use of stunning equipment;  
c) mechanical clamping of an animal’s legs or feet (other than shackles used for poultry and ostriches) 
as the sole method of restraint;  
d) breaking legs, cutting leg tendons or blinding animals in order to immo bilise them;  
e) immobilising animals b y severing the spinal cord, for  example, by using a dagger such as a ‘puntilla’; 
and  
f) using electric currents to immobilise animals, except for proper stunning.  
5.7 Welfare of animals at slaughter and killing  
5.7.1  Principles of animal welfare  
When specifically addressing the welfare of animals at slaughter and killing, the basic principles that shall be 
observed are:  
a) pre-slaughter handling facilities which minimise stress;  
b) use of competent well trained, caring perso nnel;  
c) appropriate equipment which is fit for the purpose;  
d) an effective process which induces immediate unconsciousness and insensibility;  
e) an induction to a period of unconsciousness without distress; and  
f) guarantee of non -recovery from that process unti l death ensues.  
5.7.2  Personnel  
Personnel engaged in the unloading, moving, lairaging, care, restraining, stunning, slaughter and bleeding of 
animals play an important role in  the welfare of those animals;  
a) there shall be a sufficient number of personnel,  who shall be patient, considerate, competent and 
familiar with the guidelines in this document and their application within the national context.  
b) at every premise, there shall be a member of staff who has been trained in animal welfare and who is 
respons ible for safeguarding animal welfare.  
c) the management of the slaughterhouse and the Veterinary Services shall ensure that slaughterhouse 
staff perform their tasks in accordance with the principles of animal welfare.  
d) personnel engaged in the slaughter of a nimals shall be medically fit, with good personal hygiene, 
trained  and provided with appropriate protective gear.   
6 © UNBS 2017  – All rights reserved  
 e) only approved personnel shall be allowed access to the slaughterhouse/abattoir.  
5.7.3  Animal behaviour  
Animal handlers s hall understand the  behavioural  patterns of animals and the underlying principles of good 
animal handli ng. 
a) animals that are likely to be hostile to each other in a group situation shall not be mixed at 
slaughterhouses.  
b) the desire of some animals to control their individual space shall be taken into account in designing 
facilities.  
c) animal handlers shall avoid sudden penetration of the flight zone as this may cause a panic reaction 
which could lead to aggressive behaviour or attempted escape.  
d) animal handlers shall use the po int of balance at an animal’s shoulder to move animals, adopting a 
position behind the point of balance to move an animal forward and in front of the point of balance to 
move it backward.  
e) Constant loud noise and sudden noises shall be avoided as they may cause animals to panic.  
Note: The behaviour of individual animals or groups of animals will vary, depending on their breed, sex, 
temperament and age and the way in which they have been reared and handled. Despite these differences, 
the following behaviour  patterns, which are always present to some degree in domestic animals, shall be 
taken into consideration in handling and moving animals  
5.7.4  Stunning, hoisting and bleeding  
5.7.4.1  General requirements  
Persons carrying out stunning shall be properly tr ained and competent, and shall ensure that:  
a) the animal is adequately restrained;  
b) animals in restraints are stunned as soon as possible;  
c) the equipment used for stunning shall be  maintained and operated properly in accordance with the 
manufacturer’s recom mendations, in particular with regard to the species and size of the animal;  
d) the instrument shall be  applied correctly;  
e) stunned animals shall be  bled out (slaughtered) immediately;  
f) animals  shall not be stunned when slaughter is likely to be delayed;  
g) when an animal is not properly stunned, a back -up procedure shall be used immediately; and  
h) animals that are not yet stunned shall not be able to see the ones being stunned.  
5.7.4.2  Other requirements  
a) the operational parameters for stunning shall be displa yed on the stunning apparatus or in the 
stunning area.  
b) equipment shall be provided to shackle and hoist stunned animals into position, for bleeding.  DUS 734: 2017  
© UNBS  2017  – All rights reserved  7 
 c) facilities for collecting and storing of blood in closed containers prior to removal and disposal shall b e 
provided  
For restraining all species imme diately prior to stunning shall be provided with;   
1. a stunning box, approved by the national executive officer, to restrain cattle and horses, and  
2. a restraining pen of 2 m x 2 m or if larger, provided with separat ion gates, for sheep, goats and pigs.  
For stunning of animals , there shall be provided  
1. a captive bolt stunner,  
2. an electrical stunning apparatus, or  
3. any other stunning apparatus approved by the competent authority.  
5.7.4.3  Stunning methods  
Stunning of  animals shall be done using any one of the methods below.  
a) mechanical device shall be applied, usually to the front of the head and perp endicular to the bone 
surface.  
b) B) electrical stunning shall  be by direct contact where an electrical device is be appli ed to the animal 
or using  a water bath .  
c) gas stunning  for pigs and poultry through exposure to an appropriate concentration of carbon dioxide  
shall be done following these below; .  
 the chamber in which animals are exposed to carbon dioxide or inert gas and  the equipment 
used for conveying them through it shall be designed, constructed and maintained in such a 
way as to avoid injury or unnecessary stress to the animals.  
 the animal density within the chamber shall be such that it is unnecessary to stack anim als on 
top of each other.  
5.7.4.4  Bleeding  
a) all animals shall be bled by incising both carotid arteries, or the vessels from which they arise. When 
the stunning method used causes cardiac arrest, the incision of all of these vessels is not necessary.  
b) abattoir staff shall observe, inspect and access the animals throughout the bleeding period. Any 
animal showing signs of recovering consciousness shall be re -stunned.  
c) after incision of the blood vessels, no scalding carcass treatment or dressing procedures s hall be 
performed on the animals for at least 30 s, and definitely not before all brain -stem reflexes have 
ceased.  
5.7.5  Management of foetuses during the  slaughter of pregnant animals  
5.7.5.1  Foetal welfare   
The welfare of foetuses during the slaughter of pregnan t animals shall be safeguarded.by the following 
actions;  
a) The foetus shall be unconscious before being removed from the uterus; not more  than 5 min after the 
maternal neck or chest cut   
8 © UNBS 2017  – All rights reserved  
 b) If a live mature foetus is removed from the uterus, it shall be prevented from inflating its lungs and 
breathing air (for example, by clamping the trachea)  
c) When uterine, placental or foetal tissues, including foetal blood, are not to be collected as part of the 
post slaughter  processing of pregnant animals, all foe tuses shall be left inside the unopen ed uterus 
until they are dead.  
d) When uterine, placental or foetal tissues are to be collected, where practical, foetuses shall not be 
removed from the uterus  until at least 15 min to 20 min after the maternal neck or che st cut  
e) If there is any doubt about consciousness, the foetus shall be killed with a captive bolt or a blow to the 
head wi th a suitable blunt instrument.  
Note 1 : A foetal heartbeat will usually still be present and foetal movements may occur at this stage,  but these 
are only a cause for concern if the exposed foetus successfully breathes air.  
Note 2 : The above guidelines do not refer to foetal rescue . The  practice of attempting to revive foetuses found 
alive at evisceration of the dam may not be attempted during normal commercial slaughter as it may lead to 
serious welfare complications in the new-born animal.   
6 Establishment design and construction  
6.1 General  
Premises shall be of such design, construction and finish and shall be so equipped, in such c ondition and so 
located that they can be used at all times for the purpose for which they were designed, equipped and 
appointed:   
a) without creating a health hazard; and  
b) in such a manner that meat;   
 can be handled hygienically on these premises or with equ ipment on the premises; and  
 can be protected by the best available method against contamination or spoilage by poisons, 
offensive gasses, vapours, odours, smoke, soot deposits, dust, moisture, insects or other vectors or 
by other physical, chemical or bio logical contamination or pollution.  
6.2 Premises  
a) all areas on the premises shall be rendered dust and mud free.  
b) provision shall be made for storm water drainage.  
c) the abattoir shall be equipped with an enclosed drainage system for the disposal of efflue nt and 
sewerage.  
d) truck loading and off loading areas for dispatching and receiving of meat shall be curbed, paved, 
drained and roofed.  
6.3 Requirements for lairages  
6.3.1  Design of lairages  
6.3.1.1  The lairage shall be designed and constructed to hold a n appropriate number of animals in relation to 
the throughput rate of the slaughterhouse without compromising the welfare of the animals.   DUS 734: 2017  
© UNBS  2017  – All rights reserved  9 
 6.3.1.2  The lairage areas shall be designed and constructed so as to allow the animals to move freely in the 
require d direction.   
6.3.1.3  The lairage shall be designed to allow a one -way flow of animals from unloading to the point of 
slaughter, with a minimum of sharp corners to negotiate.  
6.3.1.4  In red meat slaughterhouses, pens, passageways and races shall be arrang ed in such a way as to 
permit inspection of animals at any time, and to permit the removal of sick or injured animals when considered 
appropriate.  
6.3.1.5  Separate appropriate accommodation shall be provided for sick or injured animals.  
6.3.1.6  Each anim al shall have room to stand up and lie down and, when confined in a pen, to turn around.  
6.3.1.7  The lairage shall have sufficient accommodation for the number of animals intended to be held.  
6.3.1.8  Drinking water shall always be available to the animal s, and the method of delivery shall be 
appropriate to the type of animal held.   
6.3.1.9  Troughs shall be designed and installed in such a way as to minimise the risk of them becoming soiled 
by faeces, but without introducing the risk of bruising and injur y plus hindering their movement  of the animals .  
6.3.1.10  Holding pens shall be rectangular rather than square, to allow as many animals as possible to stand 
or lie down against a wall.   
6.3.1.11  Where feed troughs are provided, they shall be sufficient i n number and feeding space to allow all 
animals adequate access to feed. The feed trough shall not hinder the movement of animals.  
6.3.1.12  Where tethers, ties or individual stalls are used, these shall be designed so as not to cause injury or 
distress, e specially when the animals are lying down, standing up, drinking and feeding.  
6.3.1.13  Passageways and races shall be either straight or slightly curved, as appropriate to the animal 
species.   
6.3.1.14  Passageways and races shall have solid sides, but wh en there is a double race the shared partition 
shall allow adjacent animals to see each other.   
6.3.1.15  For pigs and sheep, passageways shall be wide enough to enable two or more animals to walk side 
by side for as long as possible. At the point where pa ssageways are reduced i n width, this shall be done by  
means that prevents excessive bunching of the animals.  
6.3.1.16  Animal handlers shall be positioned alongside races and passageways on the inside radius of any 
curve, to take advantage of the natural t endency of animals to circle an intruder.   
6.3.1.17  Where one -way gates are used, they shall be of a design that avoids bruising.   
6.3.1.18  Races shall be horizontal, but where there is a slope, they shall be constructed to allow the free 
movement of ani mals without injury.  
6.3.1.19  There shall be a waiting pen, with a level floor and solid sides, between the holding pens and the 
race leading to the point of stunning or slaughter, to ensure a steady supply of animals for stunning or 
slaughter and to avoi d having animal handlers trying to rush animals from the holding pens.   
6.3.1.20  The waiting pen shall be designed so that animals cannot be trapped or trampled (ideally waiting 
pens should be circular).   
10 © UNBS 2017  – All rights reserved  
 6.3.2  Construction of lairages and holding pens   
6.3.2.1  Lairages shall be constructed and maintained so as to provide protection from unfavourable climatic 
conditions, using strong and resistant materials, such as concrete and metal that  have been treated to prevent 
corrosion.   
6.3.2.2  Surfaces shall be  made of permanent materials and easy to clean  
6.3.2.3  There shall be no sharp edges or protuberances that may injure the animals.   
6.3.2.4  Floors shall be well drained and not slippery; they shall not cause injury to the feet of the animals. 
Where necess ary floors shall be insulated or covered with appropriate bedding.   
6.3.2.5  Drainage grids shall be placed at the sides of pens and passageways and not where animals would 
have to cross them.   
6.3.2.6  Discontinuities or changes in floor patterns or textu re that could cause baulking in the movement of 
animals shall be avoided.  
6.3.2.7  Lairages shall be provided with adequate lighting, lighting shall be preferably positioned above the 
animals to prevent blinding and shadows which frighten the animals or af fect their movement.  
Note: Harsh lights should  be avoided  
6.3.2.8  Lairages shall be well ventilated, and the air flow shall be arranged so that odours and draughts do not 
adversely affect the health and welfare of the animals.   
6.3.2.9  Care shall be tak en to protect the animals from potentially disturbing noises, for example by avoiding 
the use of noisy hydraulic or pneumatic equipment, and muffling noisy metal equipment by the use of suitable 
padding, or by minimising the transmission of such noise to t he areas where animals are held and 
slaughtered.  
6.3.2.10  Lairages shall conform to the following requirements:  
a) not be closer than six meters from, and not be situated higher than, the abattoir;  
b) be constructed of cleanable, non -absorbent and durable mat erial;  
c) have sides not less than 1.8 m in height for cattle and horses and 1.0m for sheep, goats and pigs;  
d) have permanent floors that are curbed and drained;  
e) be so constructed to render it non -slippery;  
f) be fitted with gates which are a minimum of 0.8m  wide for sheep, goats and pigs and 1.8m  mm for 
cattle and horses;  
g) be roofed where pigs and sheep or goats are kept;  
h) be equipped with cold water sprayers for pigs;  
i) be fitted with water troughs at a height of 0.9m  for cattle and horses and 0.3m  for sheep , goats or pigs 
or water nipples for pigs;  
j) have well drained manure slabs for kraal manure prior to removal except if manure is removed directly 
into a vehicle; and  
k) be provided with wash points, hoses and reels.  DUS 734: 2017  
© UNBS  2017  – All rights reserved  11 
 6.3.3  Provisions for feeding animals  
Where animals are fed in a lairage or pen   
a) a hay rack or food trough which may be removable shall be provided,  
b) hay racks shall be free from the floor, and  
c) feed shall be kept in a storeroom that is vermin proof, specifically provided for this purpose if food  is to 
be stored on the premises.  
6.3.4  Lairage capacity  
The number of animals per lairage or pen shall be limited so as to allow a minimum floor space of ; 
a) 1.75 m² per head of cattle or horse ;  
b) 0.75 m² per  big sized pig or calf; and  
c) 0.50 m² per small  sized pig, sheep or goat.  
Lairages shall be provided with permanent notices indicating the capacity per species of each pen.  
6.3.5 Crushes or races   
Crushes for herding animals between lairages and the stunning area shall have an inner width of not more 
than 0.9 m. Crushes shall be designed so that the stunning pen is not visible from the crush or lairages.  
Note: The  handling and restraint methods used shall take into consideration the type, densities and numbers 
of animals to be restrained in order to avo id causing undue stress, suffering, animal slipping, size mismatch 
between the restrainer and the animal, injury, change in animal temperament.  
6.3.6  Care of animals in lairages  
As far as possible, established groups of animals shall be kept together.   
Animals in lairages shall be cared for in accordance with the following:  
a) each animal shall have enough space to stand up, lie down and turn around;  
b) animals hostile to each other shall be separated;  
c) where tethers, ties or individual stalls are used they shall allow animals to stand up and lie down 
without causing injury or distress;   
d) where bedding is provided, it shall be maintained in a condition that minimises risks to the health and 
safety of the animals, and sufficient quantity shall be used so that animals do not become soiled;  
e) animals shall be kept securely in the lairage and care shall be taken to prevent them  from escaping 
and from predators  
f) potable drinking water  in accordance with US EAS 12  shall be available to the animals on their arrival 
and throughout the time they remain in lairages, unless they are to be slaughtered without delay;  
g) if animals are not to be slaughtered as soon as possible, suitable feed shall be available to the 
animals on arrival and at intervals appropriate to the species;   
h) unweaned animals shall be slaughtered as soon as possible;   
12 © UNBS 2017  – All rights reserved  
 i) to prevent heat stress, when animals are exposed to high temperatures, particularly pigs and poultry, 
shall be cooled by the use of water sprays, fans or other suitable means;  
j) lairage area shal l be well lit in order to enable the animals to see clearly without being dazzled. During 
the night, the lights shall be dimmed;  
k) the condition and health status of the animals in a lairage shall be inspected at least every morning 
and evening by a veterin arian or, under the latter’s responsibility, by another competent person;  
l) animals that are sick, weak, injured or showing visible signs of distress shall be treated or slaughtered 
immediately;  
m) lactating animals shall be slaughtered as soon as possible;  
n) dairy animals with obvious udder distension (other than due to disease) shall be milked to minimise 
udder discomfort;  
o) pregnant animals giving birth during the journey or in the lairage shall be slaughtered as soon as 
possible or provided with conditions t hat are appropriate for suckling and the welfare of the newborn.  
p) Calves born on transit shall be saved but calves born in lairage shall be destroyed; and  
q) animals with horns or tusks capable of injuring other animals, if aggressive, shall be penned 
separa tely.  
6.4 Design and construction of slaughter areas  
6.4.1 Stunning and bleeding areas shall be separated from dressing areas (either physically or by distance), 
so that cross -contamination of animals is minimised.  
6.4.2 Areas for scalding, dehairing, d efeathering, scraping and singeing (or similar operations) shall also be 
appropriately separated from dressing areas.  
6.4.3 Where slaughter is carried out the processing line shall be designed so that there is constant progress of 
animals in a manner that  does not cause cross -contamination.  
6.4.4 Special facilities may be required to slaughter and dress “suspect” or injured animals.  
6.4.5 Where these facilities  exist they shall be;  
a) easily accessed from pens containing “suspect” or injured animals;  
b) const ructed with suitable facilities for hygienic storage of parts derived from “suspect” or injured 
animals; and   
c) constructed and equipped so as to facilitate effective cleaning and sanitising  
 
6.5 Dressing and evisceration areas  
6.5.1 Separate bleeding and dressing areas shall be provided in an abattoir if more than one species of 
animal is slaughtered at the same time.  
6.5.2 Dehairing of pigs, including finishing and pre -evisceration wash shall only be done in the pig dehairing 
area.  
6.5.3 Separate rooms shall be used for;   DUS 734: 2017  
© UNBS  2017  – All rights reserved  13 
 a) emptying and cleansing of alimentary tracts, and further preparation of clean alimentary tracts,  
b) unless such separation is deemed unnecessary;  
c) handling of meat and inedible parts of animals after they have been so designated, unless t hese 
products are otherwise separated by time or distance;  
d) storage of inedible animal parts such as hides, horns, hooves, feathers and inedible fats;  
6.5.4 The clearance between equipment and dressing rails shall in all cases be such that carcasses do no t 
touch equipmen t and at least 1000 mm from walls.  
6.5.5 Rails with hooks fixed to a wall shall be 400 mm from the wall, and meat hanging from such hooks shall 
not touch the floor or wall.  
6.5.6 Rails shall be at least 700 mm from columns, pillars or the  side of a doorway through which carcasses 
shall pass.  
6.5.7 The minimum clearance for rails and equipment in dressing areas   
a) for cattle dressing, from rail to floor is 3.4 m; and  
b) for sheep dressing, from rail to floor is 2.2 m.  
6.5.8 The minimum clearance for rails and equipment in bleeding areas shall be;  
a) for cattle bleeding, from rail to floor in the case of a crawl beam is 4.8 m and a fixed rail is 4.4 m; and  
b) for sheep bleeding, from rail to floor is 2.3 m.  
6.6 Meat inspection facilitie s  
a) Containers, racks and platforms or any other equipment required for meat inspection shall be 
provided in an abattoir.  
b) Marked, leak proof and lockable containers or other means to handle and hol d condemned inedible 
material prior to removal shall be pro vided.  
6.7 Temperature control  
6.7.1 Facilities and equipment shall be adequate for:  
a) Cooling, chilling and/or freezing of meat according to written specifications;  
b) Storage of meat at temperatures that achieve the safety and suitability requirements; an d  
c) Monitoring of temperature, humidity, air flow and other environmental factors so as to declare  that 
process control regimes are achieved.  
6.7.2 Chillers shall be provided to hold at least the daily slaughter throughput.  
6.7.3 The minimum clearance for  rails in chillers and freezers shall be;   
a) for cattle and horses or sheep or goats on cradles with extension rods, 1000 mm from the wall and 900 
mm between overhead carcass rails; and  
b) for sheep, goats and pigs, if hung  separately,  330 mm from the wall and b etween overhead carcass 
rails.   
14 © UNBS 2017  – All rights reserved  
 6.7.4 Spacing of units on the line shall be such as to ensure airflow between carcasses or sides.  
6.8 Dispatch areas  
Dispat ch areas shall be equipped for  
a) quartering, marshalling and loading of carcasses,  
b) collection and t ransport of used roller -hooks to the sanitation facility, and  
c) sterilization of saws and other cutting utensils.  
6.9 Cross flow  
The premises and buildings sh all be designed to ensure that;  
a) clean and dirty areas and functions are separated;  
b) no cross flow  between clean and dirty areas and functions occurs;  
c) inedible or condemned material can easily be removed on a continuous basis from areas where 
edible material is handled; and  
d) detained meat shall be examined without contaminating non -detained meat.  
6.10 Requirements for interior of building and rooms  
In the abattoir where meat and animal products are handled, chan ge rooms and dining facilities and in toilets  
a) all rooms shall be of such sizes as not to compromise hygiene;  
b) floors and stairways shal l be; 
− smooth, impervious, resistant to wear and corrosion and not slippery, and  
− free of cracks and open joints;  
c) floor drainag e design and construction shall;  
− ensure that floors are sloped at a gradient of not less than 1:60 towards drainage points or channels,  
− ensure that channels drain from clean to dirty areas,  
− be such that drainage channels are smooth, impervious, washable and provided with grates or covers, 
and  
− provide all drain inlets with solid traps as well as mechanisms to prevent acce ss of vermin and 
obnoxious odors into the abattoir;  
d) interior wall surfaces, partitions and pillars shall be ;   
− smooth, impervious, washable and light coloured,  
− rounded at floor to wall, as well as wall to wall, junctions with a minimum radius of 0.05m , and  
− rounded on top in case of walls and partitions which are not ceiling height;  
e) interior roof structures or ceilings, shall be smooth, impervious, light coloured and washable;  DUS 734: 2017  
© UNBS  2017  – All rights reserved  15 
 f) doors and doorframes shall be smooth, impervious, vermin proof,  light coloured and corrosion resistant;  
g) personnel entrances shall have self -closing doors and be provided with hand washbasins, boot wash and 
apron wash facilities and apron hooks;  
h) hatches, where provided, shall have an inclined bottom edge slopin g towards the dirtier side, and self-
closing  flaps shall be provided when applicable   
i) chutes shall   
− be smooth, light coloured and corrosion resistant,  
− have an entrance at least 0.3m above the floor,  
− be sanitizable along its entire length, and  
− be separate for meat, inedible material and condemned material, respectively;  
j) windows  
− shall hav e light coloured, corrosion resistant frames and shall be glazed;  
− shall be fitted with fly screens when used for ventilation;  
− shall have window sills that slope at 45°; and  
− may not be opened if it interconnects clean and dirty areas;  
k) all worki ng areas shall   
− be well ventilated; and  
− have artificial or natural lighti ng at an intensity of at least  
• 540 lux where meat is inspected; and  
• 220 lux in work areas;  
l) all light fittings shall be equipped with covers or splinter protectors;  
m) all electrical fittings shall be waterproof; and  
n) all wall mounted equipment, structures and fittings shall have a clearance of at least 0.05m from the wall.  
7 Handling of meat and meat products  
All the meat and meat products generated within the aba ttoir and/or slaughterhouse shall be handled in 
accordance with US 736 and US 737.  
8 Requirements for equipment  
8.1 General requirements  
Equipment for use in the abattoir shall:  
a) be corrosion resistant and non -toxic and shall not taint or stain meat;   
16 © UNBS 2017  – All rights reserved  
 b) have surfaces which are smooth, impervious and free of holes, cracks and sharp corners, and shall 
be sterilisable ; and  
c) not contaminate meat with lubricants.  
8.2 Containers  
Containers used to hold meat shall comply with provision 9.1 and if the sides an d bottoms are constructed 
with openings they shall be designed so that meat cannot protrude through the openings or make contact with 
the floor.  
8.3 Equipment sterilization  
Sterilizers shall be readily accessible and shall be placed on dressing platforms  and within 3 m of 
workstations, adjacent to hand wash -basins in rooms and areas where   
a) animals are slaughtered,  
b) carcasses, meat and offal are detained,  
c) condemned material is handled, or  
d) meat is otherwise handled.  
Sterilizers shall ;  
a) be corrosion resi stant and capable of sterilizing hand utensils and equipment, such as cutters and 
saws, at a minimum water temperature of 82 °C during slaughter; and  
b) have an inlet, overflow and outlet and shall drain through a down pipe directly into a closed drainage 
system or into an open channel, but such drainage water shall not flow over the floor across areas 
where traffic occurs.  
9 Waste management and disposal  
9.1 Waste disposal means  
Abattoirs and slaughter houses shall have efficient and effective means of di sposal of all the liquid and solid 
waste generated therein in order to keep the environment within and outside clean and hygienic. This shall be 
done in accordance with FDUS 1662 . 
9.2 Vegetable matter and agriculture residues   
Vegetable matter such as rume n, stomach and intestinal contents, dung and agriculture residues shall be 
disposed of f using biomethanation or compositing depending on the size of the abattoir or slaughter house. In 
large units, biomethanation shall be used.  
9.3 Animal matte r and condem ned meat and bones  
a) Animal matter such as inedible offals, tissues, meat trimmings, waste and condemned meat and 
bones shall be disposed by way of rendering or compositing with the waste in 9.2 above.  
b) In small slaughterhouses and abattoirs, burying of this  type of waste shall be used provisionally to 
dispose o f waste.  DUS 734: 2017  
© UNBS  2017  – All rights reserved  17 
 c) Such waste shall be disposed of in line with the Veterinary Regulations on disposal of waste as spelt 
out under the Animal Disease Act as well as NEMA Regulations o n Waste Management and Disp osal 
and National Environment Act 1995   
9.4 Offensive odours  
a) Blood from slaughtered animals shall, while still fresh, be treated so as not to become offensive.  
b) All offensive odours arising from the handling of meat and the treating and caring for offal, blood or 
any other material stored or manufactured shall be immediately extinguished and not allowed to 
escape into the outside air.  
9.5 Pits and wells in slaughter house  
No blood pit, dung pit or privy well shall remain or be constructed within any slau ghterhouse, and no 
accumulation of any refuse whatever, when tainted or emitting a noxious odour, shall be permitted to remain 
in or around a slaughterhouse.  
9.6 Removal of manure  
The contents of any manure pit or manure pile on the premises shall be rem oved as often as necessary to 
prevent a health hazard arising. The manure pit shall be covered with a material that shall deter birds and or 
any other vermin from accessing it  
9.7 Containers for inedible, condemned and refuse material  
a) sufficient theft and  leak proof containers with tight fitting lids, shall be provided to keep and transport 
condemned material and they shall be clearly marked “CONDEMNED”.  
b) containers shall be provided to collect and hold inedible material until disposal.  
c) facilities to coll ect and hold blood prior to disposal shall be provided.  
d) refuse containers shall be provided for the collection of general refuse at various points on the 
premises.  
e) areas where waste or refuse containers are kept prior to removal shall be impervious, curb ed and 
drained and the containers shall be enclosed or fitted with tight fitting lids.  
10 Requirements for facilities and equipment for personal hygiene  
10.1 Toilets and change rooms  
a) all slaughter  houses/abattoirs shall provide an adequate number of toi lets (for both sexes)  and 
changing rooms for use by the employees.  
b) toilets and urinals shall be situated in a separate room with separate entrances from the change 
rooms.  
c) all toilets shall be provided with toilet paper holders and toilet paper, hand wash -basins, soap 
dispensers with non-perfumed germicidal liquid soap  or  liquid soap with a disinfectant  and 
disposable towels or air hand dryers.  
d) change rooms and toilets shall not have direct access into an area or room where meat is handled.   
18 © UNBS 2017  – All rights reserved  
 e) workers shal l be provided with clothing lockers in which to store private clothes separately from 
protective clothing, ensuring that private clothes and clean protective work clothes do not make 
contact with each other   
10.2 Hand wash -basins  
Hand wash -basins shall be  readily accessible and be ;:  
a) placed on dressing platforms and within 3 m of workstations in rooms and areas where:  
− animals are slaughtered;  
− carcasses, meat and offals are detained;  
− condemned material is handled; or  
− meat is otherwise handled.  
a) corrosion resistant;  
b) provided with taps that are not hand or elbow operated; foot operated taps are acceptable;  
c) supplied with warm running water at not less than 40 °C;  
d) provided with an inlet, overflow and outlet and shall drain through a down pipe directly into a closed 
drainage system or into an open channel, but such drainage water shall not flow over the floor acr oss 
areas where traffic occurs; and  
e) fitted with a dispenser for non-perfumed  liquid germicidal soap , liquid  soap with a  disinfectant  as well 
as disposable paper towels and waste bin or air dryer, unless the drying of hands is not necessary in 
the area whe re the basin is situated.  
10.3 Apron -on wash -cabinets  
Apron -on wash -cabinets, required in low and high throughput abattoirs, shall be installed near work stations 
and be constructed so as to contain splashing from personnel washing their aprons while wea ring it and shall 
drain directly into a drainage system.  
11 Water supply  
Water shall be under pressu re, and shall conform to US EAS 12  
Water points shall be provided with:  
a) cold water;  
b) water at 40 °C and equipped with hose pipes for sanitizing all  areas of the abattoir; and  
c) hose reels to store hoses away from the floor unless vertical (drop) hoses are provided . 
 
 DUS 734: 2017  
© UNBS  2017  – All rights reserved  19 
 Bibliography  
[1] Animal Disease Act  
[2] The National Environment (Waste Management) Regulations, S.I.No 52/1999  
[3] National Environ ment Act 1995  
[4] US 734:2007, Requirements and operations for abattoirs and slaughterhouses  
 DUS  734: 2017  
© UNBS  2017  – All rights reserved  21 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the fig ure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards a nd in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accor dance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from th e Director, Uganda 
National Bureau of Standards.  
 
 DUS 734: 2017    
 
ICS 67.120.10  
Price based on nn pages  
© UNBS 2017 – All rights reserved