The SOP (Standard Operating Procedure) manual for "Animal (Except Poultry) Slaughtering" holds paramount significance in the meat processing industry. It establishes standardized procedures crucial for maintaining hygiene, ensuring product quality, and adhering to stringent health and safety regulations. This manual plays a pivotal role in guiding employees through various stages of the slaughtering process, including animal handling, sanitation, and meat processing.

The significance of this SOP manual lies in its ability to promote consistency in operations, reducing the risk of contamination and ensuring compliance with food safety standards. It becomes an essential resource for employee training, facilitating skill development, and emphasizing the importance of ethical and humane slaughtering practices.

Furthermore, the manual contributes to risk management by addressing potential hazards associated with animal slaughtering and processing. Its adaptability allows for updates to incorporate advancements in food safety technologies, ensuring that the facility remains at the forefront of industry best practices. In essence, the SOP manual for Animal Slaughtering is instrumental in upholding quality, safety, and ethical standards in meat processing operations.

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Top 50 Standard Operating Procedures (SOPs) for Animal Slaughtering

SOP-188-001: Standard Operating Procedure for Animal Arrival and Unloading
SOP-188-002: Standard Operating Procedure for Animal Restraint and Handling
SOP-188-003: Standard Operating Procedure for Stunning Procedures
SOP-188-004: Standard Operating Procedure for Bleeding and Carcass Inspection
SOP-188-005: Standard Operating Procedure for Hide Removal
SOP-188-006: Standard Operating Procedure for Evisceration and Gutting
SOP-188-007: Standard Operating Procedure for Head and Hoof Removal
SOP-188-008: Standard Operating Procedure for Carcass Splitting
SOP-188-009: Standard Operating Procedure for Carcass Washing
SOP-188-010: Standard Operating Procedure for Carcass Chilling

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SOP-188-011: Standard Operating Procedure for Carcass Grading and Sorting
SOP-188-012: Standard Operating Procedure for Offal Processing
SOP-188-013: Standard Operating Procedure for Edible and Inedible Product Separation
SOP-188-014: Standard Operating Procedure for Trim and Deboning
SOP-188-015: Standard Operating Procedure for Meat Packaging
SOP-188-016: Standard Operating Procedure for Product Labeling
SOP-188-017: Standard Operating Procedure for Storage and Inventory Management
SOP-188-018: Standard Operating Procedure for Equipment Cleaning and Sanitization
SOP-188-019: Standard Operating Procedure for Facility Hygiene
SOP-188-020: Standard Operating Procedure for Pest Control

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SOP-188-021: Standard Operating Procedure for Waste Disposal
SOP-188-022: Standard Operating Procedure for Worker Hygiene and Safety
SOP-188-023: Standard Operating Procedure for Personal Protective Equipment (PPE)
SOP-188-024: Standard Operating Procedure for Employee Training
SOP-188-025: Standard Operating Procedure for Emergency Response
SOP-188-026: Standard Operating Procedure for Animal Welfare Practices
SOP-188-027: Standard Operating Procedure for Regulatory Compliance
SOP-188-028: Standard Operating Procedure for Quality Assurance
SOP-188-029: Standard Operating Procedure for Product Traceability
SOP-188-030: Standard Operating Procedure for HACCP (Hazard Analysis and Critical Control Points)

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SOP-188-031: Standard Operating Procedure for Slaughterhouse Security
SOP-188-032: Standard Operating Procedure for Humane Handling Certification
SOP-188-033: Standard Operating Procedure for Halal or Kosher Processing
SOP-188-034: Standard Operating Procedure for Religious Slaughter Practices
SOP-188-035: Standard Operating Procedure for Animal By-Products Rendering
SOP-188-036: Standard Operating Procedure for Blood Collection
SOP-188-037: Standard Operating Procedure for Stunning Effectiveness Monitoring
SOP-188-038: Standard Operating Procedure for Pathogen Control
SOP-188-039: Standard Operating Procedure for Allergen Control
SOP-188-040: Standard Operating Procedure for Meat Inspection

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SOP-188-041: Standard Operating Procedure for Slaughterhouse Waste Management
SOP-188-042: Standard Operating Procedure for Equipment Calibration
SOP-188-043: Standard Operating Procedure for Water Usage and Conservation
SOP-188-044: Standard Operating Procedure for Temperature and Humidity Control
SOP-188-045: Standard Operating Procedure for Slaughterhouse Audits
SOP-188-046: Standard Operating Procedure for Employee Hygiene Facilities
SOP-188-047: Standard Operating Procedure for Foreign Object Detection and Prevention
SOP-188-048: Standard Operating Procedure for Slaughterhouse Ergonomics
SOP-188-049: Standard Operating Procedure for Employee Health Monitoring
SOP-188-050: Standard Operating Procedure for Slaughterhouse Employee Uniforms

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Standard Operating Procedure - SOP ToolBox (1)

SOP ToolBox: If you are reading these lines, I am sure you are looking for Standard Operating Procedure guidelines or SOPs itself. In both the cases, searching in internet will not be yielding any great help. Because no company shares their SOP Development Process and certainly don’t share their SOP Documents. The best way to develop an SOP is creating one for yourself. At Fhyzics, we write SOPs day-in and day-out for companies across the globe including some of the Fortune 500 organisations. Our charge ranges from USD 5000 to USD 50000 depending upon the number of processes to be covered. Certainly, this is not affordable to small and mid-size organisations. Hence, we decided to create this SOP ToolBox to disseminate our 8-Step SOP Development Life-Cycle and best practices at an unbelievably low price.

I always say, writing an SOP is somewhere between art and science. So far you may be clueless on where to start and how to progress on an SOP? This will not be the case after you diligently go through this SOP ToolBox. We have summarised all our secrets here to get you started and to deliver a stunning SOP to your management.

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The North American Industry Classification System (NAICS) has grouped services and activities associated with Animal (except poultry) Slaughtering under the NAICS industry code 311611. The following list shows some activities that are associated with industry 311611,

Animals fats (except poultry and small game) produced in slaughtering plants.
Bacon, slab and sliced, produced in slaughtering plants.
Beef carcasses, primal and sub-primal cuts, produced in slaughtering plants.
Beef produced in slaughtering plants.
Boxed beef produced in slaughtering plants.
Boxed meats produced in slaughtering plants.
Canned meats (except poultry) produced in slaughtering plants.
Cured hides and skins produced in slaughtering plants.
Custom Slaughtering.
Fats, animal (except poultry, small game), produced in slaughtering plants.
Hams (except poultry) produced in slaughtering plants.
Hides and skins produced in slaughtering plants.
Horse meat produced in slaughtering plants.
Hots dogs (except poultry) produced in slaughtering plants.
Inedible products (e.g., hides, skins, pulled wood, wool grease) produced in slaughtering plants.
Lamb carecasses half carecasses, primal and sub-primal cuts, produced in slaughtering plants.
Lard produced in slaughtering plants.
Luncheon meat (except poultry) produced in slaughtering plants.
Meat canning (except poultry) produced in slaughtering plants.
Meats fresh, chilled or frozen (except poultry and small game), produced in slaughtering plants.
Meat, cured or smoked produced in slaughtering plants.
Pork carecasses, half carecasses, and primal and subprimal cuts produced in slaughtering plants.
Sausage castings, natural, produced in slaughtering plants.
Slaughtering, custom.
Tallow produced in slaughtering plants.
Variety meats, edible organs, made in slaughtering plants.
Veal carecasses, half carecasses, primal and sub-primal cuts, produced in slaughtering plants.

Some of the international association of Animal (except poultry) Slaughtering:

Soil Association Standards for Abattoirs & Slaughtering (SASAS).
Consumer Brands Association (CBA).
Association of Food and Drug (AFD).
Wildlife Disease Association (WDA).
Association of Campylobacter Levels (ACL).

International standard for this industry:

ISO/DIS 23781
ISO 22000: 2005
ISO 6579: 2002
ISO 9001: 2008
ISO 17604: 2003

Few of the World’s best companies in this industry are,

Tyson Fresh Meats Inc | Dakota Dunes | United State of America | www.tysonfoods.com |
Seaboard Corporation | Merriam | United State of America | www.seaboardcorp.com |
Rosens Diversified Inc | Fairmont | United State of America | www.rosensdiversifiedinc.com |
National Beef Packing Co LLC | Kansas City | United State of America | www.nationalbeef.com |
American Foods Groups LLC | Green Bay | United State of America | www.americanfoodsgroup.com |
Indiana Packers Corporation | Delphi | United State of America | www.indianapackerscorp.com |
Agri Beef Co | Boise | United State | United State of America | www.agribeef.com |
Clougherty Packing LLC | Vernon | United State of America | www.farmerjohn.com |
Dietz &Watson Inc | Philadelphia | United State of America | www.dietzandwatson.com |
Packerland Holding Inc | Greeley | United State of America | www.jbssa.com |
Clemens Family Corp | Clemens Road Hatfield | United State of America | www.clemensfamilycorp.com |

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