How To Start A Chicken Abattoir In South Africa
What is Chicken Abattoir?
Non-red meat abattoirs are premises used for or in connection with the slaughtering of poultry, rabbit, ratite (eg emu) or crocodile meat for human consumption. It includes buildings and holding yards.
How To Start A Chicken Abattoir In South Africa
- Plan your building layout for your Abattoir.
- Plan how you are going to get rid of carcasses and spills.
- Visit the Department of Agriculture on provincial level.
- Contact the Department of Agriculture Forestry and Fisheries
- Changing Room, Health and Safety
Plan your Layout of your new Abattoir
Planning Your building layout is Crucial to your abattoir plan. You need to take your layout plan with when you go an visit the Provincial Executive Officer (PEO)
Including in your Abattoir layout you need to have a processing area, refrigerated store, dressing table, cleaning basin and bleeding cones.
You need to make sure that you will have clean water and depending if you are starting a livestock or poultry slaughterhouse you will need electricity.
Visiting the Department of Agriculture on Provincial level
- You need to go and see your Department of Agriculture on provincial level. If you are not sure how to contact them you can get information from your local State Veterinary Service Office.
- They are there to help, so don’t be afraid to explain to them what your plans are and how you are going to dispose of carcasses and blood. If you are not sure, they will advise you and show you the correct methods of disposing of carcasses, feathers and other spills.
- The Provincial Executive Officer will have to evaluate and approve your building plan. It is highly recommended to visit the PEO first and discuss your plans so that he or she can assist you in the planning of your abattoir
Contact the Department of Agriculture Forestry and Fisheries
Abattoirs are governed by the Department of Agriculture Forestry and Fisheries and they will have to come and visit your farm or smallholding to discuss water and disposable of carcasses.
Make sure that you have studied your water rights, have approval from neighbours and that you have your protocol in order when they start asking about your planning around fires and natural disasters. Once again, they are there to advise you if you are not 100% sure.
Changing Rooms and Health and Safety
Depending on the size of your abattoir, you might need to employ staff. Staff need changing rooms, toilets and possibly a shower if you are going for a 2000 plus per week slaughter house.
Your staff will need face masks, gloves, safety boots and overalls. Make sure that you include that on your business plan when visiting an PEO
Meat Safety Act
Safe meat refers to inspected meat by a health inspector and approved for human consumption.
Only qualified meat inspectors are allowed to approve safe meat.
Approved meat will have a purple stamp on each quarter of the carcass.
Chickens do not get stamped but need an inspector to approve the meat. In most cases, by South African law you are allowed to train your own inspector that has a minimum qualification of Grade 12. After 6 months, the trainee can do a trade test and become an qualified poultry meat inspector. An owner or manager of a chicken abattoir are never allowed to be an meat inspector.
Frequently Asked Questions (FAQs)
How much does it cost to start an abattoir in South Africa?
An abattoir establishment cost is approximately R15,000 per head throughput (i.e. R300,000 for a 20 head abattoir). The building is not that expensive, however, the chiller rooms are expensive. A good water supply is important (90L/carcass).
How do I apply for abattoir Licence in South Africa?
How to apply for an Abattoir Licence
- Ensure your facility is fit for purpose, in a good state of repair, can be cleaned and sanitised effectively, and complies with the relevant standards.
- Develop a written food safety program.
- Sign an agreement with a PrimeSafe approved auditor.
- Submit a licence application.
How many hours maximum should an animal spend in a Lairage?
The optimal lairage time is 2–4 h. It is consequently necessary to provide a lairage capacity of at least six times the number of pigs killed per hour. It is advisable to shower the pigs during lairage if the ambient temperature is higher than 15 °C.
How many slaughterhouses are in South Africa?
South Africa has approximately 431 abattoirs slaughtering cattle, pigs and sheep on an annual basis.
How can we prevent meat contamination at abattoir?
Ensuring that the abattoir is properly cleaned/sanitised. Use hygienic methods of dressing that control contamination.Clean utensils at appropriate intervals during the process.Apply a high standard of personal hygiene.
What is the meat safety Act 2000?
The Meat Safety Act, 2000 (Act 40 of 2000) addresses measures to promote the safety of meat and animal products and to establish and maintain essential national standards in respect of abattoirs.
Which Act governs the identification of animals in South Africa?
The Animal Identification Act 6 of 2002 intends: to consolidate the law relating to the identification of animals and to provide for incidental matters.
How much does it cost to raise a cow for slaughter in South Africa?
Based on the 2019 budget, slaughter cows (1,200 pounds) are expected to average $50 per hundredweight, while 550 pounds steers and 520 heifers are expected to average $145 and $130 per hundredweight respectively.
How much does it cost to build a small slaughterhouse?
Depending on the needs of the plant, it would need to be between 3,000 to 4,000 square feet. According to Maddock, the cost to build a 3,000 square foot plant at $400 a square foot, would cost $1.2 million. To repurpose an existing commercial building, Maddock estimates it will cost $150 per square foot.
Which livestock is the most profitable in South Africa?
Beef cattle are generally the most profitable and easiest livestock to raise for profit. Beef cattle simply require good pasture, supplemental hay during the winter, fresh water, vaccinations and plenty of room to roam. You can buy calves from dairy farms inexpensively to start raising beef cattle.
Why do we need to hang the poultry carcass after dressing?
After chilling, carcasses are hung on a drip line generally for 2.5 to 4.0 minutes to control the amount of moisture pick-up. Although most of the moisture from chilling is retained in the skin, the amount of cutting during evisceration will have a significant effect on carcass water retention