• The lairage should be connected to the slaughterhouse hall with an animal race.
• The lairage should be designed to allow a one way flow of animals from unloading to the point of slaughter.
• There must be an open space between the wall and the roof of the lairage for ample natural light.
• The holding of animals prior to slaughter should be for a minimum time.
• All floors, alleyways and chutes must be impervious, paved, properly drained and scored to prevent slipping.
• The floor are should have rough cement mortal finishing 1% slope to the drainage canal
• The lighting in all parts of the lairage should be bright enough so that animals can be inspected at any time by designated and competent personnel.
• Animals should have ready access to graze in the event they are not slaughtered within 24/48 hours of arrival to the abattoir.
• The livestock holding pen capacity at the establishment shall be sufficient to hold the number of animals slaughtered during one half slaughter shift.
• Cattle will be cleaned and watered to get rid of dust, minuscule materials from skin, and holding yards will be maintained in a clean condition.
skilled writter answered the question on May 3, 2018 at 17:19
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