S. No.

Compliance Requirement

Compliance Check / Action Point

Status / Remarks

General Requirements

1.

No Objection Certificate

Obtain NOC from the local authority before grant of the food licence.

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Location of Premises

Appropriate location

Ensure the slaughter house is linked to a meat market and located away from vegetable, fish and other food markets.

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Sanitary surroundings

Ensure the premises are free from undesirable odour, smoke, dust and other contaminants.

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Elevated location

Ensure the premises are situated at an elevated level in a sanitary location.

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Premises Requirements

Required areas/facilities

Provide reception area/animal holding yard/resting yard, lairage, slaughter hall, side halls for hides, paunch and offals, suspected/condemned carcass holding room, by-product harvesting area and refrigeration/cold room, as applicable.

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Species-wise segregation

Provide separate arrangements in the slaughter hall for different species proposed to be slaughtered, such as cattle/buffalo, pigs, sheep/goats, etc.

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Method-wise segregation

Provide separate arrangements for different slaughtering methods, such as Halal, Jewish and Jhatka, where applicable.

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Cleaning after operations

Thoroughly clean, wash, wipe/dry and sanitise the slaughter house after each type of slaughter operation.

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Clean and dirty sections

Maintain physical/functional separation between clean and dirty sections.

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Forward flow of operations

Ensure continuous forward movement from live animal reception to finished meat/offal, without reversal, intersection or overlapping of live animals, meat, by-products or waste.

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Animal holding facilities

Provide facilities for watering and examination of animals before movement to holding pens/lairage.

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Isolation of diseased animals

Segregate animals suspected of contagious/infectious diseases in separate isolation pens with arrangements for watering and feeding.

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Disease notification

Where a notifiable disease is confirmed, ensure the designated Veterinary Authority is notified in accordance with applicable procedures.

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Resting yard shelter

Provide overhead protective shelter in the resting yard. Not mandatory for registration category.

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Adequate lairage

Ensure lairage is adequate in size for the number of animals to be accommodated.

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Separate stunning area

Provide a separate space for stunning, wherever applicable.

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Blood collection

Provide a separate designated area/facility for collection of blood.

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Carcass dressing

Provide a separate space for dressing of carcasses.

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Slaughter visibility

Ensure slaughtering of an animal is not carried out within the sight of other animals.

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Dressing off the floor

Do not carry out carcass dressing directly on the floor.

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Carcass hoists

Provide suitable hoists for hanging carcasses before evisceration.

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Impervious floors

Ensure floors in lairage, slaughter halls, work rooms and hanging rooms are impervious and non-slippery.

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Wall finishes

Provide impervious glazed tiles up to 1 metre for poultry/small ruminant areas and 5 metres for large ruminant areas.

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Epoxy coating

Ensure walls and floors are suitably epoxy-coated to prevent accumulation/absorption of dust, blood/meat particles and microbial/fungal growth.

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Ceiling/roof

Construct and maintain ceilings/roofs to minimise condensation, mould, flaking and accumulation of dirt.

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Condemned meat storage

Provide adequate accommodation for segregation, storage and disposal of condemned meat.

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Hygienic construction

Construct and maintain the slaughter house to facilitate hygienic production.

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Fly-proof openings

Ensure windows, doors and other openings are fly-proof/screened.

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Self-closing doors

Equip doors with strong springs or equivalent arrangements for automatic closing.

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Hygienic operations

Conduct all preparation and packing of meat/meat products under hygienic conditions.

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