Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which domestic ungulates are slaughtered meet the following requirements.
1.

• (a) Slaughterhouses must have adequate and hygienic lairage facilities or, climate permitting, waiting pens that are easy to clean and disinfect. These facilities must be equipped for watering the animals and, if necessary, feeding them. The drainage of the wastewater must not compromise food safety.
• (b) They must also have separate lockable facilities or, climate permitting, pens for sick or suspect animals with separate draining and sited in such a way as to avoid contamination of other animals, unless the competent authority considers that such facilities are unnecessary.
• (c) The size of the lairage facilities must ensure that the welfare of the animals is respected. Their layout must facilitate ante-mortem inspections, including the identification of the animals or groups of animals.

2. To avoid contaminating meat, they must:

• (a) have a sufficient number of rooms, appropriate to the operations being carried out;
• (b) have a separate room for th...Log in to see the rest ...

This obligation does not apply in relation to: (a) primary production for private domestic use; (b) the domestic preparation, handling or storage of food for private domestic consumption; (c) the direct supply, by the producer, of sma...Log in to see the rest ...

Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)

Regional Directorate for Food, Agriculture and Forestry

Prefecture

Exploitant du secteur alimentaire