What are some management practices done prior to the time of slaughtering of animals?

Before slaughter, animals should be allowed access to water but held off feed for 12 to 24 hours to assure complete bleeding and ease of evisceration (the removal of internal organs).

What happens to blood from a slaughterhouse?

But what happens to the vast quantities of blood, the other by-product of an abattoir? After the blood flows down the drains of the killing floor, it’s collected in giant tanks. Food producers can use it to make blood sausage, or black pudding, which they sell to markets for human consumption.

Why can’t you take pictures in slaughterhouses?

While some allow tours, photography and video are generally prohibited. The companies behind the meat industry and big food know that the general public wants nothing to do with slaughterhouses, only to buy the products (slaughtered animals) that come out of them.

What are the rules for operators in slaughterhouses?

Find more information in CCTV in slaughterhouses: rules for operators. You must restrain an animal before you stun or kill it. Your equipment for restraining animals must: You must only put animals into restraining equipment, including head restraints, when you’re ready to stun or kill the animal.

How does meat get contaminated in slaughterhouses?

… At a slaughterhouse, you have big animals entering at one end, and small cuts of meat leaving at the other end. In between are hundreds of workers, mainly using handheld knives, processing the meat. So during that whole production system, there are many opportunities for the meat to be contaminated.

How do you monitor animal slaughterhouses?

Your slaughterhouse’s standard operating procedure should also list what monitoring procedures will be used for each type of animal. Someone, usually an animal welfare officer ( AWO ), should monitor each slaughter line to check animals are being stunned effectively. You must check that stunning is effective.