Slaughter Areas – Additional to General Narrative 

General Facilities for Slaughter (see specie specifics) 

Pens Identify the location of the holding area in reference to the operation  
Reference odor control, dust control, waste control 
Identify construction  

• Floors, curbing, drainage  
• Partitions, comers, maintenance  
• Chutes, alleys, gates 

Maintenance items including clean¬up, solid residue removal, etc.  
Identify the method of overhead cover and note any provisions for shading, 
Cooling, etc. animals during the holding time  
Suspect/Condemn pen location and special provisions for food, water, handling  
Identify approximate capacities of pens and provisions for food and water 
Note the means of movement for animals during inspection  
Identify safety features for inspection, catwalks, etc. Identify the measures taken in transporting crippled animals 

Slaughter

Identify method of movement to the slaughter area from the holding area
Type separation to control dust, odor, pests ¬ including self-¬closing devices, air screens, etc.  Identify overall construction of slaughter area floors, walls, and ceilings as to 
Types of material used and any maintenance requirements 

Stunning 

Identify the method of restraint utilized for each species handled  
Discuss the method of stunning per specie including any special procedures 
Required by the method  
Discuss any ritualistic procedures utilized and the requirements of the procedure 
Identify the construction of the area and equipment in the area including curbing 
Safety features, dry landing provisions or procedures 
Identify any operational procedures specific to the establishment operation in this area 

Rails and Truck ways 

Discuss the method of arranging the transportation system in relation to the prevention of contamination from fixed objects, operational debris 
Identify the heights of the transportation system per specie slaughtered 
Discuss traffic flow in the areas as it relates to work stations, trash removal, inedible removal, spur lines for trim salvage, special areas due to procedures
Identify locations and flow for specialty equipment for specific areas like hooks, rollers, gambrels, shrouds, pins, etc.  
Identify airflow in respect to product flow
Discuss any special provisions required due to facility limitations

Viscera Separation 

Identify method of transportation of viscera 
Discuss removal of viscera to prevent cross¬-contamination 
Identify location of area utilized in separation  
Discuss the removal routes for edible parts in relation to inedible parts 
Identify any special room temperatures 

Carcass Washing

Identify special provisions for this area 
Identify method of performing the washing procedure 
Identify any special equipment required to perform the operation

Retention Rooms or Compartments

Identify the equipment provided to retain carcasses and parts 
Discuss the location of this area and the method of moving product to this area as it relates to cross contamination  
Discuss any other provisions for this area like refrigeration, etc. 

CATTLE

Identify the type layout for the operation, including kill rates, number of work stations, and number of inspectors 
Identify each workstation and the approximate square footage floor space available for each work station 
Discuss each station and identify any special provisions in each station; i.e. platforms, hand wash sinks and  sanitizers, railings, hoists, air equipment, water wasting equipment, cross utilization with other employees
Indicate the method of evisceration 
Discuss the location of the inspection areas in reference to the work stations and approximate the travel distance for each inspection employee 

SWINE 

Identify the type layout for the operation, including kill rates, number of work stations, number of inspectors
Identify each workstation and the approximate square footage floor space available for each work station  
Discuss each station and identify any special provisions in each station; i.e. platforms, hand wash sinks and sanitizers, railings, hoists, air equipment, water wasting equipment, cross¬ utilization with other employees 
Indicate the method of evisceration  
Discuss the location of the Inspection areas in reference to the work stations and approximate the travel distance for each inspection employee 

SHEEP / GOATS 

Identify any special equipment or procedures relating to each species differing from the facility, equipment, or procedures discussed for cattle and/or swine
Inspection areas- Identify equipment provided for each specie

POULTRY

Identify the method of inspection used and approximate speed of lines
Discuss the holding area utilized in the operation including size
Identify the method of holding and handling live poultry 
Identify the nature of the structure for holding; floors, walls, ceilings, dust  control, pest control, debris removal, etc  
Discuss the overall construction of the slaughter area in relation to the various rooms and areas; include the stunning, scalding, bleeding, picking, evisceration, cooling, packaging, and storage Identify equipment provided for each inspection station including light, hand washing, tally sheets, stop buttons, etc. 
Identify each workstation and the approximate square footage of space provided Identify the amount of light provided at each station in foot¬-candle power 
Identify types of equipment in each workstation and any special provisions for the equipment, including hand washing, etc. 
Identify the method of removal of inedibles, solid waste, rubbish generated, etc.