SLAUGHTER HOUSE DESIGNS
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Date
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
The location, design, layout and construction of slaughterhouse premises
and the choice of fixtures, fittings and equipment are crucial to ensure that
slaughterhouses can operate under hygienic conditions and produce meat
safely. Poorly designed and constructed buildings and equipment are potential
source of physical, chemical and microbiological hazards. Such hazards could
cause illness or injury to consumers and so must be prevented or minimised.
Thus the design of a slaughterhouse is extremely significant in its achieving its
most important objective of catering safe meat to consumers.
Description
TNV_AICRP_BC_E_11-16
Keywords
Veterinary Science