The buildings of the slaughterhouse are set up separately for the production area and the non-production area. The layout and facilities of each workshop in the production area should meet the production process requirements and hygiene standards. The clean areas and non-clean areas within the workshop should be separated. The main buildings in the production area are as follows. Inspection and receiving area.
Inspection area: The place where live pigs enter the factory.
Pre-slaughter room: The place for pre-slaughter fasting, drinking water, rinsing and pre-slaughter inspection.
Isolation room: The place for isolating suspected diseased pigs and observing and checking for diseases.
Emergency slaughter room: The place for slaughtering sick and injured pigs.
Slaughter workshop: The place from causing dizziness to be stabbed and bleeding, and processing into halves of carcasses (cut pork).
Cutting workshop: The place for deboning, cutting and dividing meat by parts.
By-product processing room: The place for processing and sorting the internal organs and heads, hooves, tails, etc. produced after pig slaughtering.
Cooling room: The room for cooling the products.
Freezing room: The room for processing the products through freezing technology.
Laboratory (analysis) room: The place for conducting inspection, quarantine and analysis experiments on pigs and their products.
Official veterinarian room: The workplace of the official designated on-site veterinarian.
Harmless treatment room: The place for harmless treatment such as chemical processing of pigs confirmed to be dead before slaughter, and animal products confirmed as unfoodable during quarantine or meat quality inspection during slaughter.
