Understanding the basics of chicken abattoirs and related legislation

South Africa has strict laws that regulate the slaughtering of animals in commercial abattoirs. In this article, Farmer's Weekly looks at how a chicken abattoir works, what facilities are needed and what the laws are that govern the establishment and operation of such abattoirs.

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Chicken abattoirs, also known as poultry slaughterhouses, are facilities where chickens are slaughtered and processed for meat production. They are designed to handle large numbers of birds, ensuring that the process is carried out efficiently, hygienically and in compliance with animal welfare standards.

In South Africa, there are various laws and regulations in place to regulate abattoirs to ensure food health and safety.

THE SLAUGHTERING PROCESS

Once a bird has been selected for slaughter, it is sent to an abattoir. Upon receiving slaughter birds, the abattoir keeps them in the reception and holding area, which includes a live bird receiving area. This area is designated for receiving and unloading chickens from transport vehicles. It also includes ventilated holding pens where chickens are held before processing. These pens must have adequate space, water, and sometimes food to ensure animal welfare according to regulations.

The slaughtering and processing area is where the process of slaughtering begins, and includes a stunning and slaughter area, a bleeding area, a scalding tank, and plucking machines.

The stunning and slaughter area has facilities for the humane stunning and slaughtering of chickens. Some of the equipment used here includes electrical stunners or controlled atmosphere stunning systems. The bleeding area is where birds are bled out after slaughter. The scalding tanks are filled with boiling water to loosen feathers for easier plucking. Following the scalding tanks, the birds are sent to the plucking machines, which remove feathers efficiently.