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3.2 Operational principles
The Indonesian Ministry of Agriculture provides two key regulatory documents relating to the design and operation of abattoir facilities within Indonesia. The first relates to
veterinary control certification for food of animal origin enterprises - Number: 381 kpts OT.140102005. The second regulation provides guidelines for ruminant slaughter
houses and meat cutting plants - Number: 13permentanOT.14012010. Both of these documents were used extensively in developing the design and functionality of the
abattoir, particularly in relation to cultural and religious matters. Another key reference used in the production of this concept design was AS 4696
– 2007: Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products
for Human Consumption. This document was used with particular reference to sections relating to the following:
Operational hygiene.
Cross contamination.
Animal welfare.
Ante mortem inspection and disposition.
Slaughter and dressing.
Post-mortem inspection and disposition.
Premises, equipment and essential services.
Schedule 1: Personal hygiene.
Schedule 2: Procedures for post mortem inspection.
Schedule 3: Ante-mortem and post-mortem dispositions.
The Stage One abattoir concept design specification was a non-refrigerated facility and as such there were several related operational and supply chain elements that will
not be addressed in this report. Additionally, the management systems specifically designed to ensure the wholesomeness of meat products under an approved
arrangement that can be externally audited and validated by approving authorities is not within the scope of this report. The design and operational aspects of the Stage
One abattoir will have the capacity to incorporate these management programs and have the flexibility to meet any international standard and market if required.
Obviously the need to move to a Stage Two abattoir design refrigerated abattoir and cold chain would be an essential part of this process.
The abattoir functionality has been based on two alternative dressing systems: a combination bed and rail dressing system and a rail dressing system. Both of these
dressing systems are able to fulfil regulatory requirements and meet the commercial and cultural expectations of users and consumers. The principal objective of the
design was to produce a process that is disciplined, repeatable, and operationally compliant.
3.2.1 Traditional bed dressing system
The bed dressing system process can be divided into two parts: 1. De-hiding the carcass; and
2. Removal of the alimentary tract and other organs. The process of de-hiding is performed with the carcass on its back horizontal plane
so that the belly is uppermost and the feet are elevated. This slaughtering position allows the operator to remove the fore and hind hocks, and open and clear the hide
with minimal hide tension and without exposing the underlying fat and muscle tissue to external contamination. If the de-hiding technique is applied correctly, hygiene and
dressing standards are equal to any other slaughter technique employed anywhere in
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the world. As the hide is released from the carcass, gravity acts to pull the hide down and away from the underlying carcass, thus reducing the risk of cross contamination. A
schematic diagram of commonly observed bed dressing process is shown in Figure 1. Note the viscera and head are dropped onto the floor. The slaughter operator flays the
hide until the flanks of the carcass are exposed and the hide can no longer be freed given that the carcass is lying on its back. Using a spreading device, the hind legs are
fixed and the carcass is hoisted into a vertical position ensuring at all times that the exposed carcass does not come in contact with the supporting cradle and or floor. It is
in this vertical position that the hide is completely removed and the animal is then eviscerated. All alimentary, reproductive, and thoracic organs are removed and placed
in an appropriate container for correlation and inspection by an approved meat inspector and or veterinarian.
The obvious advantage of the bed dressing system is that the cost of infra-structure is minimal and the combination of tasks allows for the flexible use of labour at lower
production levels.
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Figure No. 1: Traditional Indonesian bed dressing process as observed during study tour
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3.2.2 Rail dressing system
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