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21 November 2020 Saturday

Animal (Except Poultry) Slaughtering, SOP Manual SOP-188

By Venkadesh Narayanan
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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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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,
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Fhyzics supports organisations in developing the following documentations:
Standard Operating Procedures (SOPs), Work Instructions, Policies and Procedures, Process Flow Diagrams, Job Descriptions, Training Manuals, Employee Handbooks, Compliance Guidelines, Quality Assurance Manuals, Health and Safety Procedures, Risk Management Plans, Business Continuity Plans, Internal Audit Procedures, Incident Reporting Forms, Performance Management Guidelines, Change Management Procedures, Vendor Management Guidelines, Customer Service Protocols, IT Security Policies, IT Support Documentation, Disaster Recovery Plans, Operational Checklists, Data Management Policies, Confidentiality Agreements, Non-Disclosure Agreements, Employee Onboarding Procedures, Employee Exit Procedures, Performance Appraisal Forms, Employee Code of Conduct, Conflict Resolution Procedures, Product Development SOPs, Supply Chain Management Guidelines, Procurement Guidelines, Inventory Management SOPs, Shipping and Receiving Procedures, Production Scheduling SOPs, Maintenance Procedures, Equipment Calibration Documents, Environmental Compliance Documentation, Sustainability Policies, Customer Feedback Forms, Marketing Strategies, Advertising Guidelines, Brand Management Guidelines, Product Packaging SOPs, Laboratory Testing Procedures, Regulatory Compliance Documentation, Tax and Accounting Procedures, Contract Management Procedures, Legal Compliance Guidelines, Financial Reporting Procedures, Budgeting Procedures, Internal Control Procedures, Fraud Prevention Policies, Asset Management Guidelines, Purchase Order Procedures, Sales and Distribution Guidelines, Client Contracts, Customer Return Policies, Internal Communication Protocols, Vendor Evaluation Forms, Product Safety Standards, Workplace Health and Safety Standards, Public Relations Procedures, Social Media Management Guidelines, Crisis Management Plans, Employee Grievance Procedures, Privacy and Data Protection Policies, Digital Transformation Guidelines, Innovation Management Procedures, Continuous Improvement Guidelines, Strategic Planning Documents, Corporate Social Responsibility (CSR) Guidelines, Audit Trails and Records, Employee Training and Development Records, Succession Planning Documents, Talent Acquisition Procedures, Team Collaboration Protocols, Employee Benefit Plans, Workplace Diversity Guidelines, Time and Attendance Tracking, Payroll Procedures, Employee Leave Policies, Conflict of Interest Policy, Emergency Response Procedures, Environmental Impact Assessment Procedures, Transportation and Logistics Procedures, Inventory Control Forms, Warehouse Management Guidelines, Product Lifecycle Management SOPs, Customer Satisfaction Surveys, Third-Party Risk Assessment Guidelines, Technology Adoption Policies, Software Licensing Guidelines, Security Incident Response Procedures, Supply Chain Risk Management Policies, Product Recall Procedures, Food Safety Guidelines, Employee Wellness Programs, Workplace Ergonomics Guidelines.

Written by Venkadesh Narayanan

Venkadesh is a Mechanical Engineer and an MBA with 30 years of experience in the domains of supply chain management, business analysis, new product development, business plan and standard operating procedures. He is currently working as Principal Consultant at Fhyzics Business Consultants. He is also serving as President, PDMA-India (an Indian affiliate of PDMA, USA) and Recognised Instructor of APICS, USA and CIPS, UK. He is a former member of Indian Civil Services (IRAS). Fhyzics offers consulting, certification, and executive development programs in the domains of supply chain management, business analysis and new product development.

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