PHILIPPINE NATIONAL

STANDARD PNS/BAFS PABES 305:2020

ICS 65.040.20

Agricultural Structures – Slaughterhouse –

Swine

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
Trunkline: (632) 928-8741 to 64 loc. 3301-3319
E-mail: [email protected]
Website: www.bafs.da.gov.ph
Agricultural Structures – Slaughterhouse – Swine
PNS/BAFS PABES 305:2020

Copyright © 2020 by Bureau of Agriculture and Fisheries Standards

All rights reserved. The mention of specific organizations or products, does not mean
endorsement or recommendation from the Bureau of Agriculture and Fisheries Standards
(BAFS) in preference to other of similar nature that are not included. The BAFS encourages
the reproduction and dissemination of the materials upon request. Applications for permissions
to reproduce or disseminate these materials and all other queries should be addressed to the
publisher.

Published by:
Bureau of Agriculture and Fisheries Standards
BAFS Building, BPI Compound, Visayas Avenue, Diliman, Quezon City
[email protected] | [email protected]
(+632) 8928 8756 to 65 local 3301 – 3325

ISBN 978 621 455 118 7 (PDF)

www.bafs.da.gov.ph
Contents

Foreword ........................................................................................................................ iii

1 Scope ....................................................................................................................... 1
2 Normative references ............................................................................................... 1
3 Terms and definitions ............................................................................................... 1
4 Classification ............................................................................................................. 3
5 Site Requirements ..................................................................................................... 5
6 Size Requirements .................................................................................................... 6
7 Slaughterhouse Construction Requirements ............................................................. 6
8 Slaughterhouse Facilities .......................................................................................... 9
9 Outside Slaughterhouse Premises Requirements ................................................... 12
10 Sanitation Requirements ......................................................................................... 13
11 Waste Disposal ....................................................................................................... 15
12 Pest Control ............................................................................................................ 15
13 Amenities ................................................................................................................ 16
14 Noise Control .......................................................................................................... 17

Annex A......................................................................................................................... 18
Annex B......................................................................................................................... 19
Annex C ........................................................................................................................ 20
Annex D ........................................................................................................................ 23
Annex E......................................................................................................................... 24
Annex F ........................................................................................................................ 25
Annex G ....................................................................................................................... 27

Bibliography .................................................................................................................. 28
 PHILIPPINE NATIONAL STANDARD PNS/BAFS PABES 305:2020

Foreword

The Philippine National Standard (PNS) for Agricultural Structure – Slaughterhouse –

Swine (PNS/BAFS PABES 305:2020) was developed by the Bureau of Agriculture and
Fisheries Standards (BAFS). It has been prepared by the Technical Working Group
(TWG) for Slaughterhouse, Lairage, and Cattle Restrainer per approved Department of
Agriculture Special Order (SO) No. 487 Series of 2017.

This edition includes the following significant changes compared to the previous edition:

 Deletion of ruminants in the scope and formulation of a separate standard for

slaughterhouse for ruminants
 Revision on the scope of the standard
 Revision on the definitions of “carcass”, “condemned meat”, “dehairing”, “meat”,
“scalding”, “slaughterhouse”, and “stunning”
 Inclusion of the terms and definitions for “evisceration”, “red offal”, “white offal”,
“slaughter area”, and “swine”
 Deletion of the terms and definitions for “stunning pen”, “pithing”, “sticking”,
“singeing”, “dressing”, “offal”, “green offal”, “black offal”, and “gut and tripe”
 Inclusion of classifications based on system of operation and number of tiers
 Revision on the classification based on scope of distribution
 Renaming of the title for Clause 5 from “Location” to “Site Requirements” and
revision on the provisions under it
 Renaming of the title for Clause 6 from “Space Requirement” to “Size
Requirements” and revision on the provisions under it
 Renaming of the title for Clause 7 from “Structural Requirement” to
“Slaughterhouse Construction Requirements” and revision on the provisions under
it
 Renaming of the title for Clause 8 from “Functional Requirements” to
“Slaughterhouse Facilities” and revision on the provisions under it
 Inclusion of provisions for Outside Slaughterhouse Premises Requirements as
Clause 9
 Revision on the provisions for “Sanitation Requirements”, “Waste Disposal”, “Pest
Control”, and “Noise Control”
 Inclusion of provision for “Amenities” as Clause 13
 Inclusion of “Other Terms and Definitions Relevant to Slaughterhouse” as Annex
A
 Inclusion of “Recommended Distances in the Slaughter Floor Area” as Annex B
 Inclusion of figures for “Sample Slaughterhouse Layout”, “Equipment Layout”, and
“Overhead Rail Framing Layout as Annexes C, D, and E respectively
 Inclusion of OSHS Rule 1074.01-1074.03 requirements as Annex F
 Inclusion of “Slaughtering of Swine” as Annex G

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PHILIPPINE NATIONAL STANDARD PNS/BAFS PABES 305:2020

This Standard cancels and replaces the provisions recommended by PAES 411:2000 –
Agricultural Structures – Slaughterhouse for Swine, Small and Large Animals.

This document was drafted in accordance with the editorial rules of the ISO/IEC
Directives, Part 2.

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PHILIPPINE NATIONAL STANDARD PNS/BAFS PABES 305:2020
Agricultural Structures- Slaughterhouse- Swine

1 Scope

This standard specifies the general and structural requirements of a slaughterhouse for
swine. This standard shall:

1.1 provide the general requirements for site selection, design, and construction;

1.2 provide essential requirements for eventual operation;

1.3 provide protection and convenience for the slaughterhouse personnel; and

1.4 provide protection and promote the welfare of the animal.

2 Normative References

The following documents are referred to in the text in such a way that some or all of their
content constitutes requirements of this document. For dated references, only the edition
cited applies. For undated references, the latest edition of the referenced document
(including any amendments) applies.

Good Manufacturing Practice (GMP)

Hazard Analysis and Critical Control Points (HACCP)

National Structural Code of the Philippines

National Building Code of the Philippines

National Plumbing Code of the Philippines

PAES 414:2002, Agricultural Structures - Waste Management Structures

PAES 511:2007, Slaughterhouse Equipment- Overhead Rail System for Hogs-

Specifications

3 Terms and Definitions

For the purpose of this standard, the following terms and definitions shall apply.
3.1
bleeding
process of removing as much blood as possible from the slaughtered swine before further
processing
 PNS/BAFS PABES 305:2020

3.2
carcass
body of any slaughtered animal after bleeding and dressing

3.3
condemned meat
inspected and judged by a competent person, or otherwise determined by the competent
authority, as being unsafe or unsuitable for human consumption and requiring appropriate
disposal
3.4
dehairing
process of removing the hair from the skin of a swine after scalding

3.5
evisceration
process of removing the internal organs in the abdominal and thoracic cavities

3.6
finished floor line
uppermost surface of a floor once construction has been completed

3.7
meat
edible part of the carcass including edible offal
3.8
red offal
includes heart, liver, kidney, spleen, tongue, lungs, and pancreas

3.9
retained carcass
carcass requiring further examination as declared by a veterinary

3.10
scalding
subjecting swine to hot water (58-60 oC) to prepare skin for dehairing

3.11
slaughter area
area in the slaughterhouse that covers restraining to carcass hanging area

3.12
slaughterhouse
abattoir
premises that are approved and registered by the controlling authority in which food
animals are slaughtered for human consumption

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3.13
stunning
procedure for rendering the swine unconscious and insensible to pain

3.14
swine
general term for hogs, pigs, native pigs, and shoats

3.15
white offal
includes stomach, small intestine, and large intestine

4 Classification

In all classification of slaughterhouse, equipment/facilities that will prevent the contact of

stunned animal to the floor shall be provided.
The classification of slaughterhouse should be based on the following.
4.1 Scope of distribution
4.1.1 Locally registered meat establishment

These slaughterhouses are allowed to operate by the respective Local Government Unit
(LGU) wherein the meat inspection is supervised by the Municipal or City Meat Inspection
Office. The distribution and sale of meat and meat products are limited to the
City/Municipality where the meat establishment is located.

4.1.2 Class “A”

These are slaughterhouses with minimum facilities and operational procedures that are
adequate to slaughter food animals for distribution and sale only within the city or
municipality where the slaughterhouse is located.

4.1.3 Class “AA”

This type of slaughterhouse has semi-automated/ semi-mechanized facilities and

operational procedures that are adequate to slaughter food animals or cutting and
packing of carcasses or primal parts for inter-provincial distribution and sale in any meat
market nationwide. The application of Good Manufacturing Practices (GMP) program
shall be required for this classification.

4.1.4 Class “AAA”

These are slaughterhouses with fully automated/ mechanized facilities and operational
procedures that are adequate to slaughter food animals or cut and pack carcasses or
primal parts for distribution and sale for domestic and international trade. The competent

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authority shall certify that the meat is fit for human consumption. The application of Hazard
Analysis and Critical Control Point (HACCP) program shall be required for this
classification.

4.2 System of operation

4.2.1 Manual system

This system utilizes gravity or manual pushing/pulling and lifting.

4.2.2 Semi-mechanized system

This type of slaughterhouse utilizes a mechanized system on selected slaughtering

processes.

4.2.3 Fully-mechanized system

This system utilizes fully automated equipment for elevating and lowering of swine and
carcass. The overhead railing system for this classification is continuous at a constant
speed.

4.3 Number of tiers

4.3.1 Single-tiered floor

This is a type of slaughterhouse where all slaughtering procedure is done in a single floor.
It is usually applicable for semi and fully mechanized system.

4.3.2 Two-tiered floor

Two-tiered floor slaughterhouse has two floor levels and is applicable for manual
operation. Stunning to scalding process is done in the higher elevation while vertical
dehairing, evisceration, down to the last slaughtering procedure, is done in the lower tier.

4.3.3 Three-tiered floor

Three-tiered floor slaughterhouse has three floor levels and is applicable for manual
operations. Stunning to scalding operation is done in the highest floor, horizontal
dehairing is done in the second floor, and the remaining slaughtering procedures are done
in the lowest floor.

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5 Site Requirements

5.1 Site and foundation requirements

5.1.1 The Comprehensive Land Use Plan (CLUP) of the Local Government Unit (LGU)
shall be considered in site determination.

5.1.2 The slope, terrain, foundation, and soil conditions on the site shall be suitable for
the construction of substantial and permanent buildings. The previous flood line of the
site shall be checked and used as basis of the design.

5.1.3 The prevailing winds in the area shall be considered to avoid problems caused by
substances from more distant sources carried by wind.

5.1.4 The seismic conditions of the area shall be given consideration such that the
slaughterhouse will not lie on fault lines.

5.1.5 Slaughterhouses shall not be constructed on flood prone areas.

5.1.6 The site shall have continuous supply of potable water to meet the required amount
of water for slaughtering and other related use.

5.1.7 The land acquired for the proposed slaughterhouse should be sufficient to permit
future expansion as overcrowding of facilities may give sanitation problems.

5.1.8 There shall be an available electrical power supply at the site.

5.2 Distance from urban development and natural water bodies

5.2.1 The slaughterhouse shall be located at least 200 m away from any building used
for human habitation, national highway, public or commercial buildings/places, and any
animal production facilities. The location should be free from dust, odor, smoke, and other
contaminants. Likely future commercial and residential developments should be taken
into account.

5.2.2 The slaughterhouse shall be located at least 10 m away from the river bank.

5.3 Accessibility

There shall be a provision for accessible road networks for the transport of swine and
meat/carcass to and from the slaughterhouse. These roads should be paved/compacted
with gravel or similar hard material.

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6 Size

6.1 The minimum size of slaughtering area for new/ extensively altered/ renovated
slaughterhouse shall be 21 m2. Multiple lines are warranted when the number of swine to
be slaughtered is increased.

6.2 The minimum size of the offal cleaning area shall be 10 m2.

7 Slaughterhouse Construction Requirements

7.1 Foundation and floors

7.1.1 Structural design shall conform with the existing National Building Code.

7.1.2 The site shall be elevated above the flood line or to at least 800 mm above the
road level. The fill material shall be compacted thoroughly by rolling or pounding.

7.1.3 The floors shall be made of waterproof, anti-slippery, load-bearing, and easy-to-
clean materials.

7.1.4 The floors shall be sloping towards the drains. The floor slope shall be at least 3°
towards open canal with stainless grating.
7.1.5 All angles between the floors and walls shall be concaved to a height of at least
7.62 cm from the floor.

7.2 Columns, walls, and partitions

7.2.1 The walls and partitions inside the slaughtering facility shall be constructed of
impervious materials with a height of at least 2 m from the floor.

7.2.2 As much as possible, the interior walls shall be flat with no protruding columns
inside the facility.

7.2.3 Internal wall and partition surfaces shall be durable and easy to clean. It shall be
smooth-finished and painted with white.

7.2.4 Wall partition shall be at least 2 m high with tops and ledges sloped at 45o.

7.2.5 Walls shall be concaved at wall-to-wall junctions with a minimum radius of 75 mm.

7.3 Windows

7.3.1 Windows at the stunning and bleeding area shall be double-screened and shall be
at least 0.6 m high and 0.40 m from the bottom of the roof beam.

7.3.2 Offal cleaning rooms shall be provided with windows for ventilation purposes
measuring 0.60 m high and located at 1.20 m from the finish floor line.

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7.3.3 Offal channel windows shall measure 0.6 m wide and 0.6 m high. It shall be located
at 0.7 m from finished floor line.

7.3.4 All channel windows shall be provided with plastic curtains of 50-50 overlap or with
stainless steel flap or plate. If stainless steel flap or plate is used, the perimeter edge shall
not be sharp.

7.3.5 Fixed and clear tempered glass window in all offices such as Meat Inspector’s
office and/or Administrative Office shall be provided to allow viewing of the slaughtering
processes.

7.3.6 Windows and other openings shall be provided with no.16 wire mesh screen and/
or other appropriate materials.

7.3.7 Window sills shall be sloped at 45o.

7.4 Doors and jambs

7.4.1 Dispatch doorway shall be at least 1.5 m wide. It should be equipped with roll-up
door or other appropriate types of doors.

7.4.2 Doors and hinges shall be made of rust-resistant material.

7.4.3 Jambs shall be made of concrete.

7.4.4 The juncture between the wall and the jambs shall be sealed with a flexible sealing
compound.

7.4.5 Doors leading inside the slaughtering facility shall have a plastic curtain with 50-
50 overlap.
7.4.6 Yellow plastic curtains shall be used for doors and windows facing exterior while
white plastic curtains shall be used indoor.
7.4.7 Doors opening from areas of the slaughtering facility where meat is handled shall
either be fitted with air screens or self-closing and snug fitting double action doors.
7.4.8 There shall be a separate exit door for meat, offal and manure.

7.4.9 There shall be separate entrance and exit doors for the processing crew and
visitors.

7.4.10 The individual doors of the toilet shall be self-closing and tightly fitted.

7.4.11 There shall be a separate entrance and exit doors for personnel on the processing
area/slaughter area and offal room.

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7.5 Ceiling

7.5.1 Ceiling should be provided on the slaughtering area.

7.5.2 Ceilings for offices, eaves, toilets, and entry of personnel should be at least 2.7 m
from the floor.

7.5.3 Ceiling should be properly designed so as to prevent accumulation of dust and

condensation. It should be made of rust-resistant and waterproof materials.

7.5.4 If an open joist ceiling is used, the joist shall be treated to prevent rusting and
corrosion and shall have a minimum center spacing of 900 mm.
7.5.5 Roof eaves shall be provided with ceiling for insect proofing.

7.6 Roof

7.6.1 The roof structure should be made of painted steel trusses. Roof shall have
a monitor equipped with steel louver and shall be double-screened.

7.6.2 Roofing materials should be made of galvanized steel and other forms of steel
sheeting with corrosion resistant coatings.

7.6.3 Clip edges of roofing onto concrete walls for climate resiliency.

7.6.4 Roof vents and other open spots shall be properly screened.

7.6.5 Over-hangs, gutters, and down spouts shall be provided to divert rainwater away
from the slaughterhouse waste water.

7.7 Ventilation system

7.7.1 There shall be good ventilation system built/installed in the facility to facilitate entry
of fresh air in all working areas and to allow removal of obnoxious odor, heat, and
moisture.

7.7.2 Openings for ventilation shall be provided with no.16 wire mesh screen and/ or
other appropriate materials.

7.7.3 Ventilation systems shall be designed and constructed to ensure that air flows from
food areas to by-product areas and edible to inedible areas.

7.7.4 Airflow from warm areas to cold areas shall be minimized to avoid condensation
problems.

7.7.5 Airflow pattern should not exit through the restrainer area to the chute as this would
cause balking of the swine.

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7.8 Lighting system

7.8.1 There shall be adequate light, both natural and/or artificial, for all rooms and
compartments.

7.8.2 There shall be protective coverings for the lighting fixtures to ensure that broken
glass/ lighting shall not scatter in case of breakage.

NOTE If plastic led lamps were installed, covered fixtures are not necessary.

7.8.3 Light shall not cause alteration on the color of the meat.

7.8.4 Minimum artificial lighting requirements shall be as specified in Table 1.

Table 1 – Required Artificial Light Intensity

Area or Room Light Intensity (foot-candle)

All inspection and workrooms 50 (538 lux)
Chilling room 10 (107.6 lux)
Other areas of the establishment 20 (215.2 lux)
NOTE The intensity of the required illumination inside the establishment shall be measured at a point
76.2 cm (30 in) above the floor.

8 Slaughterhouse Facility

8.1 Stunning area

8.1.1 The stunning area should be provided to confine swine for stunning before
bleeding.

8.1.2 If a restrainer is used, it shall comply with the requirements of PAES 502: 2007
Slaughterhouse Equipment – Hog Restrainer –Specifications.

8.1.3 The entrance chute and gate of the restrainer shall be free from any broken parts
with sharp edges or any protruding parts that may injure or disturb the swine which may
cause backing.

8.1.4 Overhead gates should be counterweighted to prevent back bruises. The bottom
of the gate should be padded with cut tires or conveyor belting.

8.1.5 The flooring material from the chute to the restrainer box shall be of similar color
or material to prevent balking. Non-slip flooring for box-type restrainer and a non-slip,
cleated entrance ramp for conveyor restrainer shall be provided. Non-slip flooring may
be made of stamped pattern of raised and expanded metal into the wet concrete, rubber
mats, or flat steel mats.

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8.1.6 The restrainer shall be properly lighted. There shall be an installed light above the
entrance over the chute. Lighting coming under a conveyor restrainer should be blocked
to prevent balking of swine due to visual cliff effect.

8.1.7 Convenient holder shall be installed for the driving tools and stunning instruments
and shackles shall be provided for hoisting of swine.

8.2 Sticking and bleeding area

8.2.1 The bleeding area shall be at least 3 m wide.

8.2.2 A bleeding area shall be provided in front of the stunning box which can be made
of a raised sturdy frame of expanded metal.

8.2.3 The bleeding area should be enclosed by a fence. It should be high and sturdy
enough to prevent escape of improperly stunned swine.
8.2.4 The bleeding trough shall be as specified below:

8.2.4.1The bleeding trough shall have a smooth, impervious surface such as stainless
steel to allow the flow of the blood. It shall be easy to clean and sanitize.

8.2.4.2 Troughs with sufficient width shall be constructed to hold the dripping from
hanging carcasses. It shall be curbed and steeply sloped and directly leads to blood tank/
container.

8.3 Scalding and dehairing area

There shall be a designated area for the scalding and dehairing of swine.

8.4 Evisceration area

8.4.1 Stationary or elevating type platforms shall be located away from the overhead rail.
It shall be made of rust-resistant material and provided with a protective.

8.4.2 Inspection table with hanger shall be provided for red offal.

8.4.3 Labeled condemned receptacle shall be provided for condemned meat/offal.

8.4.4 Hand-dips utilizing an approved sanitizing agent with rinsing facilities shall be
provided and situated in strategic location.

8.4.5 Offal tray/ receptacle shall be provided for catching of white offal during
evisceration.

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8.5 Offal room

8.5.1 A separate room or fixed area protected from contamination shall be provided for
the emptying and cleaning of stomach and intestines and for the preparation of casings
or edible fat.

8.5.2 The offal room shall be physically separated from the other areas.

8.5.3 The offal room shall have separate channel windows for receiving and dispatching
products.

8.6 Retained carcass area/rails

8.6.1 Retained carcass area/rails shall be located adjacent to the main slaughter hall
inspection points.

8.6.2 From this retained carcass area/rails, an overhead rail that reconnects to the main
slaughter line toward chill rooms or condemned meat receptacle shall be provided.

8.6.3 If necessary, chilling area should be provided.

8.6.4 Enclosure and lock shall be provided.

8.6.5 There shall be provision of platforms for further inspection of retained carcass.

8.7 Cold storage

8.7.1 Cold storage facilities shall be provided with thermohygrometers and shall have
adequate capacity to maintain a temperature of 5°C or less at all times. Specifically, the
following are the recommended temperatures:

a. Chilling temperature: 0°C to 4 °C

b. Refrigeration temperature: 5°C to 18°C

c. Freezing temperature: below 0°C to -40 °C

8.7.2 The cold storage room shall be designed in such a way that there is adequate
circulation of air around the chilled product.

8.7.3 Chill doors shall be sliding, single, or double-hinged. Internal finishing shall be
durable, impervious, and with good insulation and floor drainage.

8.7.4 Areas of walls where carcasses come in contact during loading shall be protected
with stainless steel or galvanized/aluminum sheeting.

8.7.5 All freezer rooms shall have security features.

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8.7.6 Doors for chiller shall have safety feature that will prevent workers/operators from
being locked inside.

8.8 Storage room

8.8.1 All items shall be stored above the floor. Storage may be a solid or slatted shelves,
pallets, or cabinets.

8.8.2 Shelves shall be constructed approximately 3 cm from the wall and the bottom
shall be approximately 38 cm above the floor.

8.9 Dispatch area

8.9.1 The dispatch area shall have adequate space and shall allow orderly and efficient
loading of meat into transport vehicles.

8.9.2 Weighing scales shall be provided.

9 Outside Slaughterhouse Premises Requirements

9.1 Gates and fences

9.1.1 The periphery of the slaughterhouse building and all other slaughtering facilities
shall be enclosed with fences. These perimeter fence shall have contact with the ground
at the lower edge.

9.1.2 There shall be separate gates for entrance/exit of live swine and entrance/exit for
carcasses/ meat. Main entrance/exit gates shall be equipped with wheel spray or wheel
bath for disinfection of the whole tire.

9.2 Parking and cleaning area for transport vehicles and surrounding lot

9.2.1 There shall be a designated area for parking of transport vehicles within the
slaughterhouse premises.

9.2.2 An appropriate area away from the production facility shall be designated for the
cleaning and disinfection of the transport vehicles. There shall be a drainage system that
leads towards the waste water treatment facilities.

9.2.3 The cleaning area shall be provided with faucets and pressurized hose.

9.2.4 Wheel bath at the entrance gate shall measure 6 in H x 3m W x 3m L. Wheel

sprayer should be provided in case of unavailability of wheel bath.

9.2.5 The area immediately surrounding the slaughterhouse shall be concreted or a

similar material. Vacant lot shall be covered with reinforced concrete, asphalt, or greens
to reduce the generation of dust. The area within slaughterhouse shall be equipped with
an efficient drainage system as applicable.

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9.3 Laboratory requirements

The slaughterhouse should have an in-house laboratory or have access with an

accredited public or private laboratory facility to support the slaughterhouse’ Good
Manufacturing Practice (GMP)/ Hazard Analysis and Critical Control Points (HACCP).

9.4 Boiler room

Boiler rooms shall be provided for supplying hot water with temperature of 82oC. It should
be equipped with heating facilities and shall conform with applicable provisions from Rule
1163.01 of Occupational Safety and Health Standards (OSHS).

9.5 Condemnation pit

The condemnation pit shall be appropriately designed and shall be located 60 m away
from the production facility. Other approved means of disposal may also be considered.

10 Sanitation Requirements

10.1 Water supply system

10.1.1 All water lines inside the slaughterhouse shall be made of non-corrosion material.

10.1.2 All water lines in the slaughter area shall be installed overhead. It shall be
equipped with hose and nozzle and is extended 1 m above the finished floor line.

10.1.3 There shall be an elevated stainless steel/food grade material water tank with a
capacity depending on the requirement of the slaughterhouse facility. The minimum water
supply should be 0.12 cu. M. (30 gal) per swine.

10.1.4 The slaughter floor shall have strategically placed nozzles in the bleeding area,
dehairing area, evisceration area, and final washing area.

10.2 Drainage

10.2.1 Open drainage

10.2.1.1 The spoon-type open drainage located inside the slaughter area should have
provisions for ease of cleaning.

10.2.1.2 Drainage canal outside the slaughterhouse building to the waste water facility
shall be covered with detachable concrete cover.

10.2.1.3 Drainage canal inside the slaughterhouse working area shall have 2% slope
towards the waste water treatment facility and should be concaved.

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10.2.1.4 There shall be means of collecting all solid and fat wastes from the end of the
slaughter floor drain.

10.2.1.5 Floor drainage shall flow from the clean area to the dirty area.

10.2.2 Close drainage

10.2.2.1 Close drainage shall be utilized in comfort rooms. Comfort rooms’ sewer line
shall be separated from the slaughtering drainage line.

10.2.2.2 The drainage piping system installations for toilets inside the buildings and
premises shall conform to the applicable provisions of the National Plumbing Code of the
Philippines.

10.2.2.3 One drain inlet shall be provided for each floor space with an area of 372 m2.
Slope shall be 0.64 centimeter per meter to the drainage inlet.

10.2.2.4 Drain inlets shall be at least 21 cm in diameter. It shall be provided with drain
covers with apertures having a minimum size of 400 mm2.

10.2.2.5 Floor drains shall be provided with a deep seal trap (P, U, S-shape) and rodent
screens.

10.2.2.6 Screw plugs shall be provided where water seal may evaporate in the traps.

10.2.3 Catch basins

Catch basins should be constructed to facilitate ease of maintenance and sanitization. It

shall conform with the applicable provisions of the National Plumbing Code of the
Philippines.

10.3 Washrooms (toilets and shower room)

10.3.1 Washrooms shall be located just outside the slaughter area.

10.3.2 The minimum number of toilets and shower for personnel shall be conform to Table
2.

Table 2 – Minimum Requirements for Washrooms Facilities

Number of Water Closet Urinal Wash-hand Basin Shower
Personnel Female Male Female Male Head
1-29 1 1 - 1 1 1
30-49 2 1 1 2 2 2
50-99 2 2 2 3 3 3
NOTE Additional one (1) fixture for each additional 50 personnel or a fraction thereof.

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10.3.3 Toilet or shower floors shall be constructed of non-slip, hard impervious materials
with properly drained floor.

10.4 Hand washing facilities

10.4.1 Hand-washing facilities shall be conveniently located in all rooms used for
slaughtering, evisceration, boning, preparation, packing, and other meat handling
practices. Notices shall be posted in prominent places instructing employees to wash their
hands immediately after using toilet facilities.

10.4.2 All faucets for hand washing of workers and guests shall be foot or knee-controlled
or sensor-operated.

10.5 Foot bath and boots washing facility

10.5.1 Foot bath shall be provided before entering the working area. Foot bath shall be
1 m x 1 m with 6 in depth with plug and drain.

10.5.2 Boots washing facility area shall be provided with faucets at the worker’s entrance.

11 Waste Disposal

11.1 For waste disposal requirement, refer to PAES 414:2000.

11.2 The wastewater treatment facilities and the disposal of the wastewater and solid
waste of the slaughterhouse shall comply with the effluent standards and environmental
standards set by the competent authorities.

11.3 The capacity of the dewatering tank shall be based on the maximum number of
swine to be slaughtered daily at 0.014 m3 per head.

11.4 All solid waste shall be collected daily, treated, and disposed to identified dumpsite.

12 Pest Control

12.1 There shall be provision that will prevent entry of pests in all areas of the
slaughterhouse.

12.2 Expanded metal or wire with a mesh not exceeding 127 mm shall be embedded in
the walls and floor at their junctions.

12.3 All windows and other exterior openings that could permit entry of insects, birds,
bats, etc., shall be equipped with screens. Fly chaser fans or other acceptable equivalent
devices shall be provided outside doorways where screening is not practicable.

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 PNS/BAFS PABES 305:2020

13 Amenities

13.1 Changing or locker room

13.1.1 The changing/locker room should be located where it will not be a potential source
of cross contamination of products. These rooms shall be separated from the toilet area.

13.1.2 Changing/locker rooms should be separated from rooms or compartments where

product is prepared, stored, or handled.

13.1.3 Changing/locker room shall be separated but directly accessible from wash rooms.
All lockers shall be made of metal or wood.

13.1.4 Individual lockers shall be provided for employees. It shall have a floor clearance
of not less than 350 mm.

13.1.5 Elevated, concrete lockers with a height of 150 mm properly anchored and sealed
at the base-locker junction can also be used.

13.1.6 Clothes racks with overhead hat racks and suspended boot racks shall be made
of rust resisting metal with 350 – 400 mm floor clearance.

13.1.7 There shall be separate rooms for each gender.

13.1.8 Changing/ locker room may have a separate entrance and exit doors.

13.2 Canteen or mess hall

13.2.1 The canteen or mess hall shall be separated from the slaughterhouse building.

13.2.2 There shall be a source of drinking water.

13.3 Meat inspector’s office

13.3.1 A meat inspector office shall be provided. It shall be properly located and has
enough office facilities.

13.3.2 The minimum office space requirement shall be 5 m2 for one inspector and 1.4 m2
for each additional inspector.

13.3.3 There shall be a provision for locker cabinet and adjoining toilet.

13.3.4 There shall be a provision for fixed glass window for viewing.

13.4 Administration office

13.4.1 The minimum office space requirement shall be 5 m2 for one office personnel and
1.4 m2 for each additional personnel.

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 PNS/BAFS PABES 305:2020

13.4.2 There shall be provision for locker cabinet and adjoining toilet.

13.5 Waiting area

Waiting area for visitors and personnel may be provided. It should be properly located
where it will not be a potential source of contamination.

14 Noise Control

14.1 Noise barriers such as screens around noisy equipment and operations shall be
provided.

14.2 All ventilation and extractor fans shall be fitted with silencers and all ducts shall be
lined with sound-absorbent materials.

14.3 Diesel forklift engines, other noisy vehicles, and air-powered tools shall be fitted
with exhaust mufflers.

14.4 If slaughterhouse is located near the dwelling or noise sensitive place, perimeter
noise barrier walls of 2 m to 4 m high and off-site noise barrier wall of 3 m high should be
provided.

14.5 The noise level should conform with the provisions given in Annex J.

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 PNS/BAFS PABES 305:2020

Annex A
(Informative)

Other Terms and Definitions Relevant to Slaughterhouse

Edible offal
edible viscera (internal organ, glands, and tissues), extremities, and other by-products
suitable for human consumption

Flaying
skinning
process of removing the skin for swine

Gambrelling
suspending the slaughter animal after dehairing

Restraining box/chute
compartment which is suitable for confining swine to facilitate stunning and which is so
constructed as to confine, without discomfort, to prevent any substantial movement of the
swine forward, backward or sideway

Shackling
attaching the shackles to the stunned swine for lifting to the overhead rails

Splitting
dividing carcass into two equal parts along the backbone

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 PNS/BAFS PABES 305:2020

Annex B
(Informative)

Recommended Distance in the Slaughter Floor Area

Table B.1 Recommended Vertical and Horizontal Distances in the Slaughter Area

Item Vertical Horizontal

Distance Distance
Bleeding rail (distance from rail to point 16 feet
of application of shackle to shackle (4.9 m)
foot—4 feet (1.2 m)).
Dressing rails (trolley length—1 foot 3 12 feet 3
inches. inches
(.4 m)) (3.7 m)
Beef cooler rails (trolley length—1 foot 11 feet
3 inches. (.4 m)) (3.4 m)
Moving equipment—heights of
conveyor rails, platforms, top of viscera
inspection table
Dry landing area in front of stunning 7 by 8 feet
pen. (2.1 by 2.5
m)
Curb of bleeding area to pitch plates 5 feet
(no header rails). (1.5 m)
Between header rail and carcass 6 feet
washing rail, if parallel. (1.8 m)
Between header or washing rails and 3 feet
wall of slaughter- ing room. (.9 m)
Between center lines of dressing beds. 8 feet
(2.5 m)
Between moving top table and 5 feet 6
dressing rail at inspector’s platform. inches
(1.7 m)
Area for sterilizing viscera inspection 7 by 8 feet
truck (2.1 by 2.5
m)
NOTE When rails are involved in horizontal distance measurements, the
distance is measured from the center of the rail. When rails are involved in
vertical distance measurements, the distance is measured from the top of the
rail to the highest part of the floor.

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 PNS/BAFS PABES 305:2020

Annex C
(informative)

Sample Slaughterhouse Layout

Figure C.1 – Slaughterhouse Floorplan

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 PNS/BAFS PABES 305:2020

Figure C.2 – Slaughterhouse Front Elevation

Figure C.3 – Slaughterhouse Rear Elevation

Figure C.4 – Right Side Elevation

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 PNS/BAFS PABES 305:2020

Figure C.5 – Left Side Elevation

Figure C.6 – Section Thru “A”

Figure C.7 – Section Thru “B”

Figure C.8 – Section Thru “C”

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 PNS/BAFS PABES 305:2020

Annex D
(informative)

Equipment Layout

Figure D.1 – Sample Equipment Layout for Slaughterhouse

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 PNS/BAFS PABES 305:2020

Annex E
(informative)

Overhead Rail Framing Layout

Figure E.1 – Sample Layout of Overhead Rail Framing

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 PNS/BAFS PABES 305:2020

Annex F
(normative)

Occupational Safety and Health Standard (Rule 1074.01 – 1074.03)

F.1 Threshold Limit Values for Noise

The threshold limit values refer to sound pressure that represents conditions under which
it is believed that nearly all workers may be repeatedly exposed without adverse effect on
their ability to hear and understand normal speech.

Feasible administrative or engineering controls shall be utilized when workers are

exposed to sound levels exceeding those specified in Table D.1 hereof when measured
on a scale of a standard sound level meter at slow response. If such controls fail to reduce
sound within the specified levels, ear protective devices capable of bringing the sound
level to permissible noise exposure shall be provided by the employer and used by the
worker.

F.2 Permissible Noise Exposure

F.2.1 The values specified in Table D.1 apply to total time of exposure per working day
regardless of whether this is one continuous exposure or a number of short-term
exposures but does not apply to impact or impulsive type of noise.

Table F.1 - Permissible Noise Exposure

Duration per day, hours Sound Levels [dB(A)], slow response

8 90
6 92
4 95
3 97
2 100
1½ 102
1 105
½ 110
¼ 115

F.2.2 If the variation in noise level involves maximum intervals of one (1) second or less,
it shall be considered as continuous. If the interval is over one (1) second, it becomes
impulse or impact noise.

F.2.3 When the daily noise exposure is composed of two or more periods noise exposure
of different levels, their combined effect should be considered rather than the effect of
each.

If the sum of Equation A exceeds one (1), then the mixed exposure should be considered
to exceed the threshold limit value. However, the permissible levels found in the table

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 PNS/BAFS PABES 305:2020

shall not be exceeded for the corresponding number of hours per day allowed. Noise
exposures of less than 90 dBA are not covered by the equation below.

𝐶1 𝐶2 𝐶3
𝑋= + +
𝑇1 𝑇2 𝑇3

where: X is the sum of the ratios of C and T

C is the total time of exposure at a specified noise level
T is the total time of exposure permitted at the level

F.2.4 Exposures to impulsive or impact noise shall not exceed 140 decibels peak sound
pressures level (ceiling value).

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 PNS/BAFS PABES 305:2020

Annex G
(informative)

Slaughtering of Swine

Figure G.1 – Typical Process Flow Diagram of Hog Slaughtering

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 PNS/BAFS PABES 305:2020

Bibliography

Abattoirs Act, 1988 (Abattoirs) Regulations. Northern Ireland, 1989.

Abattoirs. Environment Protection Authority, Australia, 1995.

Abattoirs Designs and Design Concepts for ASEAN. ASEAN Food Handling Bureau.
Malaysia, 1981.

CAC/RCP 58-2005. Code of Hygienic Practice for Meat. Codex Alimentarius

Commission. Food and Agriculture Organization/World Health Organization

Design and Constructrion of Slaughterhouse (20-50 Heads Hogs and 5-10 Heads Large
Animals Capacity) Guidebook. Department of Agriculture- National Meat Inspection
Service

Grandin, T. Improving Animal Movement, updated July, 2010.

Grandin, T. Livestock Behaviour, Design of Facilities and Humane Slaughter. Retrieved

from www.grandin.com

Implementing Rules and Regulations of Chapter IV of the Code on Sanitation of the

Philippines. Markets and Abattoirs.

Meat Hygiene, 9th ed. London, 1992

Meat Hygiene, Inspection and Preservation. NMIC. January, 1977.

Meat Manual of Procedure. Canadian Food Inspection Agency.

Operational Guidelines for the Welfare of Animals at Abattoirs and Slaughterhouses, 2 nd

ed. Canberra, 1995.

The Meat Inspection Code of the Philippines

USDA/NCDA&CS, Facility Guidelines for Meat Processing Plants

28
 Department of Agriculture
Bureau of Agriculture and Fisheries Standards
Technical Working Group (TWG) for the Revision of Philippine Agricultural
Engineering Standard (PAES) for Slaughterhouse- Swine

Members

1 Juana Tapel 8 Annalyn Carreos

2 Mary Ann Evasco Total Machinery and Trading
3 Robin Labra
DA- Bureau of Agricultural and 9 Marivic Crusada
Fisheries Engineering National Meat Inspection Service

4 Aurelio A. Delos Reyes Jr. 10 Eduardo Jose Manuel Jr.

5 Ronaldo Saludes DA- Bureau of Animal Industry
6 Vicente Ballaran Jr.
University of the Philippines Los
Baños- College of Engineering and
Agro- Industrial Technology

7 Jovita Gonzales
DA- Philippine Council for Agriculture
and Fisheries

Project Manager Advisers

John Gregory V. Aquino Vivencio R. Mamaril
Abbygail M. Jaylo
Charmine Diann Mecija
Melanie Lorenzo

Bureau of Agriculture and Fisheries Standards

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines

T/ (632) 928-8741 to 64 loc. 3301-3319
E-mail: [email protected]
Website: www.bafs.da.gov.ph