Animals In Print
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April 17, 2012

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Techniques and Hygiene Practices in Slaughtering and Meat Handling

From Food and Agriculture Organization of the United Nations

This document explains in precise details the exact techniques and tools used to kill animals to be food.

Find the entire article (text and photos) here:
http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm

First topic covered (as an example of the extent of information provided in this article):

EQUIPMENT

Slaughtering equipment, particularly for smaller-scale operations, need not be elaborate and expensive. The amount of equipment will depend on the slaughtering procedures employed. If possible, all equipment should be made of stainless steel or plastic, be rust resistant and easily cleaned and sanitized. Equipment which does not get in contact with the meat (e.g. overhead rails, working platforms, knocking pen) is usually made of galvanized steel.

Basic equipment needed for the slaughtering operation:

The last seven items indicate additional equipment required when hogs are scalded and scraped rather than skinned.

Useful additional equipment:

Other topics include:


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