Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which poultry or lagomorphs are slaughtered meet the following requirements.

• 1. They must have a room or covered space for the reception of the animals and for their inspection before slaughter.
• 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 evisceration and further dressing, including the addition of seasonings to whole poultry carcases, unless the competent authority authorises separation in time of these operations within a specific slaughterhouse on a case-by-case basis;
• (c) ensure separat...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