Topic 6: Slaughter Procedure

Time Allotment: 3 hours

Module Overview
The demand for meat continues to rise globally, but so does the awareness of animal welfare. This module
explores the crucial aspects of humane slaughter, recognizing that animals deserve respect and consideration
even as they are destined for consumption.

This module will cover Humane Slaughter of Animals, discovers the principles and practices that minimize
stress and pain for animals during the slaughter process. Proper Animal Handling and Animal Behavior,
explores the best practices for handling animals in a way that minimizes stress, maximizes animal health, and
creates a safe environment for both animals and handlers. Hygienic Slaughter, learn about importance of
hygiene in the slaughter process, from pre-slaughter care to post-mortem handling. These points are
highlighted for the purpose of enhancing your comprehension of this module.

Learning Objectives:
At the end of the module, you will be able to:
1. To illustrate issues surrounding the slaughter of animals.
2. To identify humane methods of slaughter which promote best practice and protect the welfare
of animals at the time of their slaughter.
3. To identify legislative protection for animals at the time of slaughter.
4. Learn the importance of slaughter procedure.
5. Understand the behavior of animals prior to slaughter and the method of proper transportation
to the slaughterhouse.

Direction: For each question, select the letter of the correct answer. Write your answers on
notebook.

1. What is the purpose of pre-slaughter fasting for animals?

a) To increase weight
b) To reduce fecal contamination risk
c) To minimize hydration
d) To increase appetite before slaughter

2. Why is it important to sanitize all equipment before beginning the slaughter process?
a) To save time
b) To increase productivity
c) To prevent cross-contamination and maintain hygiene
d) To avoid corrosion

3. What is the role of PPE in the slaughtering process?

a) Enhancing productivity
b) Protecting staff and maintaining hygiene
c) Increasing efficiency
d) Improving animal handling

4. Which of the following tools should be sanitized regularly to maintain hygiene during stunning?
a) Hooks
b) Stunning tools
c) Aprons
d) Rubber boots

5. Why are animals inspected before slaughtering?

a) To evaluate their weight
b) To ensure they are disease-free
c) To improve handling techniques
 d) To enhance growth

6. Which of these actions is prohibited in hygienic slaughtering?

a) Frequent handwashing by staff
b) Inspecting the animal’s organs
c) Contaminating knives between uses
d) Sanitizing holding pens

7. What should be done with the carcass immediately after the slaughtering process?
a) Placed in cold storage
b) Left to sit for inspection
c) Exposed to direct sunlight
d) Wrapped in plastic immediately

8. Which organization provides guidelines for humane methods of slaughtering animals?

a) FAO
b) USDA
c) WHO
d) All of the above

9. What is the purpose of post-mortem inspection of carcasses?

a) To ensure proper handling
b) To check for contamination
c) To weigh the meat
d) To classify by quality

10. The separation of which process minimizes contamination by hair or hide?

a) Skinning
b) Stunning
c) Washing
d) Fasting

11. Why are clean and dry holding pens essential before slaughter?
a) To improve animal relaxation
b) To reduce contamination risks
c) To boost weight before slaughter
d) To conserve water

12. Which part of the slaughtering process involves draining blood from the animal?
a) Stunning
b) Sticking or bleeding
c) Skinning
d) Evisceration

13. Which of the following should be done after disposing of waste?

a) Sanitize the area and tools
b) Store waste for later use
c) Place waste near the carcass area
d) Skip cleaning if it's the last slaughter

14. What temperature range is ideal for chilling a carcass?

a) 0-4°C
b) 5-10°C
c) 15-20°C
d) Below freezing

15. How should stunning tools be handled after use?

a) Stored without cleaning
b) Sanitized to reduce contamination risk
c) Placed directly near other tools
d) Used repeatedly without inspection
 Presentation of Content
Lesson 1: Humane Slaughter of Animals
What is Humane Slaughter of Animals?

Humane slaughter of animals is a method of killing animals for food prioritizes minimizing their pain and
suffering. It’s about treating animals with respect and dignity, even at the end of their lives. The use of humane
slaughter of animals is it improve their meat quality, because inhumane slaughter will the tenderness, flavor,
and appearance of the meat. Humane slaughter is a key component of sustainable and ethical food
production. It promotes a more responsible approach to animal handling and food sourcing.

Benefits of Humane Slaughter of Animals

1. It minimizes their stress, pain, and fear for the animals. This aligns with ethical principles of treating
animals with respect, even when they are destined for consumption.
2. Animals that are slaughtered humanely often produce meat that is more tender, flavorful, and less
prone to bruising. This leads to a better product for consumers.
3. Prevents quality deficiencies in meat and meat by-products.

Disadvantages of Inhumane Slaughter of Animals

1. Inhumane methods cause extreme pain, fear, and distress to animals.
2. It can lead to physical injuries like broken bones, bruises, and cuts.
3. Animals that are slaughtered inhumanely can produce meat that is tougher, less flavorful, and more
prone bruising and discoloration.

Republic Act 8485 – Animal Welfare Act of 1998

The Animal Welfare Act of 1998 is the first law in the Philippines that aimed to protect the welfare of animals by
prohibiting acts of cruelty towards animals, such as maltreatment, torture, killing, and neglect. The animal
welfare law also regulates the sale, transport, and handling of animals to ensure their welfare. Violators of this
law may face penalties, including fines and imprisonment.

SECTION 7. It shall be the duty of every person to protect the natural habitat of the wildlife. The destruction of
said habitat shall be considered as a form of cruelty to animals and its preservation is a way of protecting the
animals.

Stunning
Stunning is the process of making animals unconscious before slaughter. It is done to improve animal welfare,
avoid undue pain and cruelty to animals during slaughter, and improve safety standards for abattoir workers.
Animals should be in state of unconsciousness or insensibility at the time of slaughter to ensure freedom pain.
Animals must be stunned before slaughter by an appropriate and acceptable stunning method.

Figure 01: Connecting position of stunning gun for different species

Carbon Dioxide Stunning
Animals are exposed to a high concentration of carbon dioxide, which displaces oxygen and induces
unconsciousness. The carbon dioxide displaces the oxygen in the animal’s lungs, leading to a buildup of
carbon dioxide in their blood. Compared to methods like stunning, carbon dioxide stunning is generally
considered less stressful for animals.

Figure 02: Carbon Dioxide Stunning to Pigs

Captive Bolt Stunning
Captive bolt stunning is a common humane slaughter method used to render animals unconscious before
slaughter. A captive bolt gun fires a blunt projectile into the animal's brain, causing a concussion and
immediate unconsciousness. The bolt is typically aimed at the animal's forehead, between the eyes, to target
the brain.

Two main types of captive bolts:

Penetrating Bolt: The projectile penetrates the skull and enters the brain.
Non-Penetrating Bolt: The projectile doesn't penetrate the skull but delivers a strong impact to the
skull, causing a concussion.

Figure 03: Connecting position of captive bolt gun for different species

Lesson 2: Proper Handling and Animal Behavior

Understanding animal behavior and implementing proper handling techniques are crucial for ensuring the
health of animals in any setting. It's not just about being gentle; it's about understanding the animal's
perspective, recognizing signs of stress, and adapting our approach to create a positive and humane
environment. The use of proper handling prevents suffering, results in safer working conditions, and improves
quality of meat.

General Provision in the Handling of Slaughter Animals (Section 4, AO 18)

 1. The meat establishment operator is responsible in ensuring the proper handling of slaughter animals
and the reporting of such within the premises of the establishment.

2. Slaughter animals must be loaded and unloaded and moved easily with minimal risk of injury to both
animals and handler. The moving of animals must be under the supervision of a competent handler.
3. Meat establishment personnel handling livestock shall be regularly monitored by a Food Animal
Welfare Officer to ensure that the handling of livestock is done humanely.
4. Animals of different species as well as animals of same species likely to cause injury to one another
shall be physically separated.
5. The unloading and moving of slaughter animals shall be achieved with minimum stress or excitement to
the animals.
6. The natural following behavior of animals shall be utilized to advantage as much as possible.
7. The instruments allowed for moving animals are as follows:
a. canvass, soft plastic or leather flappers
b. soft polyethylene pipes or rattles
c. plastic brushes
d. pig boards which shall be used for blocking only
e. metal pipes
f. any sharp or pointed objects
8. Slaughter animals within the establishment premises shall not be subjected to the following inhumane
acts:
a. unnecessary, irritating noises
b. kicking and tail twisting
c. lifting
d. eye, genital and anal poking
e. hot water splashing
f. knife, razor or blade incision to mark skin
g. drenching or forced oral administration of water
9. Gates shall not be used as an implement for forcing the animal along the chutes or into the knocking
box.
10. Animals with extremely wide horns or those that cannot move freely shall not be introduced into the
chute.

HANDLING OF INJURED, DISABLED OR SUSPECT ANIMALS (SECTION 5, AO 18)

When a slaughter animal is injured, disabled or is a suspect and is unable to walk from a transport vehicle, it
shall be handled as follows:
1. The animal shall be removed from the transport vehicle as humanely as possible under the supervision
of a competent handler.
2. An authorized officer of the competent meat inspection authority shall inspect an declare judgement on
the animal’s eligibility for emergency slaughter. If eligible and the injury or disability causes severe
suffering to the animal, slaughter shall be done without avoidable delay.
3. Humane means of conveyance shall be made available to transport the animal to the sticking area.
However, upon the directive of the inspector, sticking and bleeding of the animal may be done
immediately in the conveyance prior to unloading if the animal is unable to walk and in severe pain and
proper transport to sticking area is not immediately available.

Proper Animal Transport

1. By hoof/trekking
2. By road motor vehicle ( motorcycle, tricycle, jeepney, truck)

3. By rail

4. By boats

5. By air transportation

Principles for Proper Animal Handling

1. Avoid overcrowding, this can lead to injuries, stress, and even trampling.
2. Be gentle, patient, and avoid sudden movements or loud noises that can frighten animals.
3. Ensure the loading and unloading paths are free of obstacles, sharp edges, and slippery
surfaces. Guide animals with clear pathways to prevent confusion and potential injury.
4. Provide adequate lighting to help animals see their surroundings and prevent them from
feeling anxious or disoriented. Ensure good ventilation to prevent overheating or suffocation.
5. Ensure handlers are properly trained in animal handling techniques, including recognizing
signs of stress, using appropriate restraint methods, and knowing how to respond
emergencies.
 Behaviors of Animals Prior to Transport or Slaughter
1. Charging
2. Head Swings
3. Tail Pulling/Twisting
4. Retreating
5. Defecation / Urinating
6. Horn Pulling
7. Vocalization
8. Sniffing
9. Ear Erection
10. Jumping
11. Lying Down / Refusal To Move
12. Slapping
13. Foaming
14. Kicking
15. Panting
16. Stretching

Lesson 3: Slaughter Procedure

Introduction
At the time of slaughter, animals should be healthy and physiologically normal. Slaughter animals
should be adequately rested. They should be rested, preferably overnight, particularly if they have
travelled for some times over long distances. However, pigs and poultry are usually slaughtered on
arrival as time and distances travelled are relatively short and holding in pens is stressful for them.
Animals should be watered during holding and can be fed, if required. The holding period allows for
injured and victimized animals to be identified and for sick animals to be quarantined. The length of
time animals spends in the lairage awaiting slaughter varies according to the abattoir’s work practices
and throughput, but should not exceed 72 hours if in a covered part of the slaughterhouse. In
practice, the average time will usually be only a few hours.

When ready for slaughter, animals should be driven to the stunning area in a quiet and orderly
manner without undue fuss and noise. Droving can be facilitated using flat canvass straps, rolled
plastic or paper, and in the case of stubborn animals, prodders can be used occasionally. Animals
should never be beaten nor have their tails twisted. Animals should be led in single file into the
stunning area where they can be held in appropriate restraining device(s) before stunning.

Animal Restraint Facilities

Animals have to be transferred from the lairage pens either directly or through a race into an area
where stunning and slaughter are carried out. Animals are often transferred from the lairage through
a race to the stunning area. In order to facilitate stunning and to protect the operators, some kind of
restraint is necessary. Restraint should allow correct application of stunning equipment and protect
animal welfare, as well as protecting operators from potential injury, especially from large animals.
This may be achieved in a number of ways:

a. Manual restraint in an open pen

This is usually done by manually handling the free standing animal in an open area or a pen.
The animal may enter the pen either directly from holding areas or through raceways.

b. Restraint in a squeeze/crush pen

This method involves holding the animal by pressure from the sides. Usually one side moves.
It is not commonly used.

c. Cattle stunning pens

The objective is to confine the animal in a pen so that stunning and slaughter can be carried
out effectively and safely. Pens must have gates to close after entry. For captive bolt
stunning, facilities to present the head for correct stunning at the front are useful.

d. V-type restrainers
V-type restrainers use the principle of suspending the animals in a funnel-shaped apparatus,
which often has a conveyor system and is commonly used for pigs and sheep. It seems to
 work better for sheep than pigs. Sheep can be electrically stunned, either head only or head-
to-back at the end of the conveyor, either manually or automatically.

e. Monorail restrainers
This system holds the animal in a straddle position over a rail. When combined with a
conveyor system, animals are moved to the point of stunning with possibly less stress than
with V-restraint. This system is successfully used for pigs,

f. Shackling in poultry chickens

Chickens are shackled by their legs onto a conveyor line. This must be done gently to avoid
injury and stress. In a small slaughterhouse, birds can be placed headfirst in cones.

STEPS IN SLAUGHTERING
Steps in slaughtering swine:
1) Stunning
It is done to make the animal unconscious without killing it and to make restraining easy and
sticking humane.

Methods of stunning:
a. electric shock stunning
- consists in applying electricity through the animal’s brain, using two electrodes to
induce an epileptic shock, or through the heart.
b. captive-bolt or pneumatic pistol
- applied to the forehead; captive-bolt pistols eject a metallic cylinder through the
animal’s skull and return to their original position for the next shot. Alternatively,
pneumatic pistols impact the animal’s head without penetration.
c. carbon dioxide
- stunning action of carbon dioxide is accomplished by blockade of the animal’s neural
terminals, therefore reducing the nervous impulses. Carbon dioxide concentrations of
65% to 70% during 45 seconds work most efficiently.

2) Sticking
It is a term for bleeding. The knife is held at a 35 to 40 degree angle and thrust under the
breastbone. A thrust and a withdrawal are made to cut the jugular veins and carotid arteries.

3) Scalding and scraping

The temperature of the scalding water is very important for successful scraping procedure. The
water must be maintained at 54 to 82ºC (130 to 180ºC) but temperature between 60 to 71ºC is
optimal. The temperature of the water maybe approximated by quickly immersing the
fingers three consecutive times, if the fourth immersion is not possible, then the water
temperature is within the range. In scraping, the extremities of the animal such as the head, tail
and shanks are scalded and scraped first.

4) Removal of the head

The head is cut off about two to three fingers from the base of the ears. The bone connection
is severed at the atlas joint by applying a sudden jerking twist at the head.

5) Evisceration
It refers to the removal of the visceral organs from the opening of the carcass up to the
complete removal of the internal organs from the body cavity.

6) Splitting
It is done at the center of the chine bone to be able to produce uniform pork chops from the
carcass

7) Chilling
The carcass is chilled at 0 to 4ºC for 24 hours. Temperature of 2ºC is very ideal so that
firmness and condition of the carcass is ideal for fabrication.

Slaughtering Cattle and Carabao

Slaughtering cattle and carabao is similar to slaughtering hogs in some aspects.

Steps in slaughtering cattle and carabao

1) Stunning
Some of the stunning equipment that can be used includes matador, stunning gun, carbon
dioxide chamber, sledgehammer etc. The animal is hit immediately after the head bones or
right at the center of the atlas joint. With one blow at this site, the carabao or cattle loses
consciousness and falls down.

2) Sticking
The animal must not be down for more than two minutes because increased blood pressure
may break the capillaries and cause an unattractive condition in the meat.
A portion of the hide at the upper neck when the animal is laying flat on one side is skinned out
to act as receptacle for blood. The knife is inserted at 45º angle in front of the brisket and the
carotid arteries and jugular vein are severed in a similar manner as in the hogs. The blood is
scooped out with a cup from the flapped hide receptacle. To induce thorough bleeding, an
operator may step at the flank of the animal rhythmically.

3) Flaying and skinning

This refers to the removal of the hide.

4) Removal of the shank and head

To remove the head, a cut is made around the neck at the atlas region and the head is twisted
off. The shanks maybe removed at the flat joint between the tarsal and metatarsal bones at the
hind shank and between the carpal and the metacarpal bones of the front legs.

5) Evisceration

6) Splitting/Quartering
This is the process of dividing the carcass into two along the vertebral column. As much as
possible, the left and the right sides must have the same weight. After splitting, the carcass is
quartered by cutting each side between the 12th and 13th ribs.

7) Shrouding
This is the process of wrapping the carcass with cheesecloth. The cloth is soaked in lukewarm
water (about 45ºC) and wrapped around the carcass while it is warm. The shrouding cloth
absorbs remaining blood at the surface of the carcass, smoothens the external fat covering,
causes the fat to appear white and dense and prevents excessive shrinkage and oxidation.

8) Chilling
The required chilling period is 48 hours but maybe extended from 7 to 14 days for aging
purposes. Chilling is done to check the growth of microorganisms, make the carcass
firm prior to fabrication and allow the rigor mortis to pass (stiffening of the muscle).

Careful control of the slaughter operation is essential for the production of good quality meat
products. Carcass should be thoroughly washed to remove all blood and dirt on the surface of
the meat. Only clean and undamaged carcasses should be used for processing.

Slaughtering Sheep and Goat

There are two methods of slaughtering goat and sheep in the Philippines. One is the singed method
and the other is the flayed method. Like any slaughter animals, goat and sheep must be allowed to
relax prior to slaughter. Most slaughterhouses in the country do not have holding facilities for
goat and sheep, so the animals are just tied to a post.

Steps for slaughtering goat and sheep

1) Stunning
This procedure can easily be accomplished with the use of ordinary carpenter’s hammer. A
properly stunned goat lay flat on its side almost motionless.

2) Sticking
The animal is held in position with the knee on or behind the shoulder. Then the lower jaw is
grasped with the hand and the head is pulled back. With the back positioned towards the
cervical bones, the knife is inserted at the back of the jaw as close as possible to the
 backbones. At this position, the outward portion of the neck is cut clear and through severing
the blood vessels, the windpipe, gullet and fleece.

3) Singeing or Flaying
In this method a blowtorch or an open fire can be used. While singeing, the hairs are
continuously scraped with a dull knife or with a piece of stick.

With flaying, the hind legs are tied with a rope and the carcass is suspended in a convenient
hanger or branch. Knife is used to start the flaying process. It starts with the hindlegs followed
by the forelegs. The head of the animal is removed at the atlas joint and the pelt is stripped by
forcing it downwards.

4) Evisceration and chilling

The carcass is not split and the breastbone is not opened. Chilling is done for 24 hours at 0 to
4ºC before fabrication.

Average dressing percentages of slaughtered livestock animals

1) cattle/carabao – 60%
2) calves – 62%
3) hogs – 73%
4) sheep/goat – 50%
5) chicken – 75%
6) turkey – 83%
7) duck – 70%
8) geese – 75%

Unconventional local/traditional slaughter methods

In some countries unconventional, local slaughter techniques exist. Some of these need
consideration:
• immersion of pigs in a basket in water to drown and kill;
• unilateral sticking of pigs in standing position or slaughter on the floor without stunning;
• punctilla of cattle, which nvolves severance of the spinal cord in the neck without
stunning.
The above practices severely compromise animal welfare and must be avoided.

Slaughtering Chicken
1) Stunning
This is done by electric shock or destroying the brain (decerebration). In the
latter procedure, the bird is hung by its feet, the mouth opened and the knife inserted to
destroy the brain.
2) Bleeding
According to Ziegler, there are several ways of bleeding the bird, namely:
 Severing the neck or chopping the head (barrel method)
 Cutting the throat outside (kosher method)
 Cutting the throat inside the mouth
 Dislocating the neck
3) Scalding
There are three methods of scalding poultry depending upon the species or age of the bird.
 Hard or hot scalding - this is the most common of scalding birds. It consists of dipping
up and down the bird in hot water for a few seconds to loosen the feathers.
The scalding temperature depends upon the age and species of the bird.
- Young bird --------------150oF
- Mature bird -------------180 – 190oF
- Turkeys, geese --------180 – 190oF
After soaking the birds in hot water, they are next soaked in cold water to prevent over
scalding.
Advantages:
- Useful for old birds
- Use for dressing turkeys, ducks, geese
- Works well with birds having large no. of pin feathers
Disadvantages:
- Skin tears very easily, especially young birds
 - Flesh becomes discolored, giving it “cooked appearance”
- Takes off the bloom from the bird

 Semi – scalding: This is adapted for young birds and for automation. The scalding
temperature varies from 125 – 132oF depending upon the age of the bird.

Young birds ---------125oF

Roasters -------------127 – 128oF
Aged birds -----------130 – 132oF
The bird is immersed in the hot water for 20 to 40 seconds, or 30 – 35 seconds on the
average.

Advantages:
- Improves appearance of the carcass
- Keeps the bloom intact
- Carcass does not turn red or brown
- Carcass does not spoil easily

Disadvantage:
- Doesn’t loosen the pin feathers

 Sub-scalding: This consists of dipping up and down the bird in the scalding water
heated to a temperature of 138-140oF for several seconds.

Advantages:
- Loosen the pin feathers easily
- Doesn’t remove the bloom

Disadvantage:
- Produces a more perishable product

4) Plucking the feathers

This refers to the removal of the feathers following scalding. This can be done by any of the
following method:
a. Scalding and picking by hand
b. Dry picking after debraining
c. Wax picking
d. Automation
5) Singeing
This is the process of subjecting the carcass over the flame to remove the filoplume
(very tiny feathers). This is done by holding the bird over a direct, smokeless flame,
grasping the neck in one hand, the in the other and turning the bird quickly. Spread its wing to
move the hairs that are present underneath. Avoid scorching the carcass.

6) Washing
The bird is washed to remove the surface oil and also soil or foreign matter.

7) Evisceration
This refers to the removal of the viscera, done by adopting the following steps:
a. Cut the head and carefully loosen the crop, gullet and wine-pipe (trachea) from the
binding membranes that surround them and gently pull them away from the skin and out
of the body cavity. Cut off at the point where they enter the body.
b. Wash the eviscerated carcass and allow dripping for few minutes, 10-20 min.
c.
8) Chilling
Chill the carcass at a temperature of 34 – 36oF before subjecting to freezing.

9) Freezing
Freeze the carcass after chilling if made to be stored long, package the carcass in a special
plastic bag.

Note: Method of Determining Dressing Percentage

1. Blood and feather dressed - this is also referred to as New York dressed chicken. Sometimes
they call this the lazy man’s method of dressing because only the blood and feathers are
removed.
Dressing Percentage = Wt. of New York dressed carcass x 100
Live Weight

2. Eviscerated or full dressed – the head, feathers, entrails feet are removed before computing the
dressing percentage.

Dressing percentage = Dressed weight of carcass x 100

Live weight

RELIGIOUS SLAUGHTER
1. Jewish method of slaughter (shechita)
Jews consume beef, lamb and poultry, but not pork. These meats must be slaughtered
and prepared in accordance with the rabbinical laws. Slaughter is carried out by an approved
slaughterman of the Jewish faith, called a shocet. The slaughter process, which precludes any
type of stunning, is preceded by positioning the animal, though this is not subject to regulation
by the religious authorities.

A single, transverse cut severing all tissues and blood vessels is made across the neck using a
very sharp, special knife (chalaf). If any abnormality is found, the entire carcass is rejected
for Jewish consumption on the grounds that the animal was not healthy at the time of
slaughter. In some practices the meat is <porged= to remove veins and other forbidden
tissues. Special consideration must be given to minimizing welfare problems during shechita.

Preslaughter handling must have the same criteria used before application of stunning
methods. It would be advisable to use a restraint apparatus, preferably an upright
stunning pen or one that incorporates a monorail conveyor for Jewish slaughter. If necessary,
a V-type restraint pen or a Facomia pen that slightly tilts the animal (around 45º) can also be
used.

Restraint of animals must be quick, of short duration, and slaughter carried out immediately
without delay. Exsanguination must be carried out rapidly and all blood vessels in the
neck cut. The neck needs to be in an extended position during the cut. Ballooning on the cut
surfaces of the carotid arteries must be avoided.

Exsanguinated blood must flow rapidly and copiously so that brain death is quick. At least 20
seconds must be allowed for exsanguination before any other procedures.

2. Muslim method of slaughter (halal slaughter)

This method is now commonly referred to as halal slaughter. As for Jews, pig meat is
forbidden. The act of slaughter (Al-Dhabh) is allowed in the name of God; therefore
pronouncing the name of Allah is the usual practice. Animals are restrained but there are no
specific religious regulations as to how this should be done.

Following restraint, slaughter is achieved by severing both carotid arteries and jugular
veins using a sharp knife. The usual type of incision is severance of the vessels in the
retrograde fashion following an initial stab incision in the neck.

The most significant variation in halal slaughter is that preslaughter stunning may be an
acceptable practice. It is now more common to see stunning being used for halal slaughter in
western countries.

Lesson 4: Hygienic Slaughter of Animals

Pre-Slaughter Preparation
a. Preparation of the Slaughter Facility
- Ensure all surfaces and floors are cleaned and sanitized with approved cleaning agents.
- Prepare appropriate disposal methods for waste and offal.
- Arrange all necessary equipment (knives, hooks, etc.) in a sanitized state.
 b. Staff Hygiene and Personal Protective Equipment (PPE)
- Require staff to wash hands and arms with soap and water.
- Provide PPE: clean aprons, gloves, masks, and head coverings.
- Restrict access to the slaughter area for non-essential personnel.

Hygienic Animal Handling Pre-Slaughter

a. Transportation and Holding
- Ensure clean and disinfected transport vehicles to prevent cross-contamination.
- Maintain clean and dry holding pens to avoid contamination.

b. Animal Inspection and Fasting

- Conduct ante-mortem inspections to ensure animals are free of disease.
- Fast animals for at least 12 hours prior to slaughter to reduce fecal matter, decreasing the
risk of contamination.

Hygiene in the Slaughtering Process

a. Stunning and Bleeding
- Ensure stunning tools are sanitized regularly.
- Make a precise incision to allow thorough bleeding and reduce bacterial growth.

b. Skinning and Evisceration

- Clean and sanitize knives and tools frequently, especially when switching between animals.
- Separate the skinning process to avoid contamination from hair or hide.
- Take special care during evisceration to avoid puncturing the intestines, as this prevents
fecal contamination.

Post-Slaughter Hygiene and Carcass Handling

a. Washing and Inspection
- Rinse carcasses with potable water to remove blood and other residues.
- Conduct post-mortem inspections to ensure the carcass is free of contamination.

b. Carcass Cooling and Storage

- Move carcasses promptly to a cooling facility to limit bacterial growth.
- Maintain appropriate cold storage temperatures to preserve meat quality.

Waste Disposal and Sanitation

- Dispose of waste (offal, blood, etc.) in accordance with environmental safety regulations.
- Clean and disinfect the slaughter area and all tools after each use to avoid contamination
for the next slaughter cycle.

APPLICATION

Activity 1: Identification
Directions: Identify the correct term or phrase that best completes each statement. Write
your answers on the space provided.
1. The process of ensuring that surfaces and tools in the slaughter area are free from
contaminants is called ________.
2. A trained professional who performs kosher slaughter is known as a ________.
3. The law in the Philippines that protects the welfare of animals, including humane
treatment during slaughter, is ________.
4. Before slaughter, animals are ________ for 12 hours to reduce the risk of
contamination.
5. The facility where animals are held before slaughter is referred to as the ________.
6. A device used to render animals unconscious before slaughter, especially in cattle, is
called a ________.
7. The removal of an animal's internal organs during the slaughter process is known as
________.
8. ________ refers to the process of thoroughly washing carcasses with potable water
 post-slaughter.
9. The condition where blood is thoroughly drained from an animal to prevent bacterial
growth is called ________.
10. ________ is the act of discarding offal, blood, and other waste products from the
slaughter area.
11. The sharp knife used in the kosher slaughter process to make a single cut across
the throat is called a ________.
12. The humane method used to render animals unconscious by applying a strong
impact to the skull without penetration is known as ________.
13. The method of slaughter prescribed by Islamic dietary laws is called ________.
14. A pen used to restrict an animal’s movement during slaughter is known as a
________.
15. Tools and surfaces should be sanitized every time they are ________ between
animals.
16. The type of personal protective equipment worn by staff in the slaughter area is
abbreviated as ________.
17. Post-slaughter, carcasses should be moved to a ________ facility to limit
bacterial growth.
18. The term for the removal of animal hair, often done after scalding, is ________.
19. The approved method of handling waste to prevent contamination is called
________.
20. The individual who oversees animal handling within a slaughter facility to ensure
humane practices is the ________.

Activity 2: True or False

Directions: Read each statement carefully. Write True if the statement is correct, and False
if it is incorrect.
1. Animals should be allowed access to food up until the point of slaughter.
2. A shochet is required for both kosher and halal slaughter methods.
3. Staff in the slaughter area must wear PPE to prevent contamination.
4. The purpose of stunning is to ensure animals are fully unconscious before slaughter.
5. Plucking is the process of removing internal organs from an animal.
6. Exsanguination is essential to reduce bacterial growth on the carcass.
7. After slaughter, carcasses must be immediately moved to cold storage.
8. Evisceration involves the removal of hair from animals.
9. Ante-mortem inspection is performed to ensure animals are free of disease before slaughter.
10. Proper hygiene only applies during the slaughter process itself.
11. A holding pen should be clean and dry to avoid contamination.
12. Stunning tools do not need to be sanitized regularly.
13. Waste disposal should be handled according to environmental safety regulations.
14. PPE includes items such as gloves, aprons, and head coverings.
15. Only large slaughter facilities are required to follow sanitation guidelines.
16. The chalaf is the special knife used in halal slaughter.
17. Cooling facilities should maintain appropriate temperatures to preserve meat quality.
18. Non-penetrating captive bolts do not enter the skull but cause a concussion.
19. Proper sanitation can reduce the risk of contamination in the slaughter process.
20. Plucking is required in poultry processing but is not always necessary for livestock.

SELF REFLECT
Directions: Reflect on each question based on what you learned in the module. Keep your answers
concise, aiming for 3-4 sentences. Focus on key insights and specific examples to show your
understanding of hygienic practices in the slaughtering process.

1. What is the importance of hygiene during the pre-slaughter preparation? How can poor hygiene
impact meat quality and safety?

2. How does proper animal handling before slaughter contribute to hygienic practices?
3. Why is it crucial to use Personal Protective Equipment (PPE) in the slaughtering process?
Describe a situation where PPE can make a significant difference.

4. Reflect on the importance of equipment sanitization during stunning, bleeding, and evisceration.
How does sanitization at each stage improve meat hygiene?

5. Explain how proper carcass cooling and storage influence the hygiene and quality of meat
products.

References Weblinks
Captive-Bolt Stunning of Livestock (2013) Humane Slaughter Association, United Kingdom:
http://www.hsa.org.uk/introduction/introduction

RSPCA. (n.d.). Slaughter: Fact file. Retrieved October 11, 2024, from
https://www.rspca.org.uk/adviceandwelfare/farm/slaughter/factfile

Animal Handling Safety Conciderations (2024) https://extension.missouri.edu/publications/g1931?

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U.S. Department of Agriculture. (2011). Humane methods of slaughtering (9 CFR Part 313).
Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/humane-
slaughter

Food and Agriculture Organization. (2005). Animal welfare and meat quality. Retrieved from
https://www.fao.org/3/a0675e/a0675e00.htm

FAO (2001). Guidelines for slaughtering, meat cutting and further processing.

Codex Alimentarius. (2005). Code of Hygienic Practice for Meat.

USDA. (2022). Guidelines on Sanitation and Meat Handling in Slaughterhouses.

World Health Organization. (2019).Hygiene and Sanitation in Slaughterhouses.