Each processing area in the workshop should be clearly demarcated, with the flow of people and materials not interfering with each other, and meeting the requirements of production processes, hygiene, and inspection and quarantine.
The slaughtering area includes the pig-moving path within the workshop, the killing and bleeding area (zone), the scalding, hair removal, skin removal and skin peeling area (zone), the carcass processing area (zone), the by-product processing area, and the official veterinarian's workroom, etc.
Non-clean areas: (pre-slaughter) dizziness-inducing, scalding, hair removal, skin removal and skin peeling, processing of gastrointestinal contents in by-products, head, hoof and tail processing procedures.
Clean areas: carcass processing and trimming procedures, processing procedures of heart, liver and lungs in by-products, storage and shipping areas, weighing, grading, cutting and processing, and packaging and other places.
