Animal Slaughtering and Abattoir Systems

Duration - 5 Days (Flexible)

Format - In person or Virtual

Language: English, French

Why This Training Matters

This training equips veterinary officers, meat inspectors, abattoir managers, and food safety professionals with the skills and knowledge to manage slaughter operations and abattoir systems in line with Codex and national standards. It emphasizes humane handling, hygiene, inspection protocols, and facility management—ensuring food safety from farm to fork.

What You’ll Learn

By the end of the training, participants will be able to:

Apply Codex-aligned principles for humane slaughter and meat hygiene
Conduct ante-mortem and post-mortem inspections
Manage abattoir operations, sanitation, and biosecurity
Interpret and implement national and international regulatory frameworks
Identify public health risks and apply risk-based controls

Training Agenda Snapshot

Theme	Focus
Introduction to Meat Safety and Slaughter Systems	Overview of abattoir systems, Zoonotic risks and Codex relevance, Public health and trade implications
Animal Handling and Welfare	Transport and pre-slaughter management, Stress reduction and humane slaughter techniques, Ethical and regulatory considerations
Slaughter Procedures and Carcass Dressing	Stunning, bleeding, flaying, and evisceration, Hygienic dressing and contamination control, Workflow optimization
Meat Inspection Protocols	Ante-mortem and post-mortem inspection, Disease detection and condemnation procedures, Documentation and reporting
Abattoir Design and Operational Management	Facility layout and workflow, Waste management and cold chain systems, Water supply, ventilation, and lighting
Sanitation and Biosecurity	Cleaning schedules and pest control, HACCP principles and hygiene monitoring, Staff training and personal hygiene
Regulatory Frameworks and Standards	National laws and Codex codes of practice, Certification and traceability systems, Export readiness and compliance
Practical Exercises and Field Visits	Observation of slaughter processes, Inspection simulations, Facility audits and feedback
Ethics, Communication, and Community Engagement	Stakeholder roles and responsibilities, Cultural sensitivities in slaughter practices, Consumer education and transparency

Who Should Attend

Veterinary officers
Abattoir managers
Food safety regulators
Environmental health officers
Trainees in animal production or public health

Certification

Participants will receive a Certificate of Completion recognizing their readiness to contribute meaningfully to Codex work.