Card 08.03 Avicultural and rabbit slaughtering



  1. Bio hazard (due to contamination: livestock arrival and slaughter phases)
  2. Cut injuries in slaughter and sectioning phase (due to sharp knives and other objects)
  3. Muscles and articulations injuries (due to uncomfortable and prolonged positions)
  4. Tendons, muscles and upper limbs bones traumas (due to knife and chopper use, uncomfortable positions and unsuitable handles)
  5. Lower limbs vascular disease during working phase (due to continuous standing)
  6. Muscular tiredness, strains and lumbar aches (due to manual load transport)
  7. Falls (due to slipping on wet surfaces or with organic remains on them)
  8. Respiratory system disease (unfavourable working conditions at low temperatures)
  9. Running down people or bumping materials (due to vehicles use)


It is necessary to remind that:
Industrial slaughtering is performed in proper areas suitably equipped. Home slaughtering shall follow the same safety and hygiene principles of slaughterhouses, even if risks are lower.




Slaughterhouses shall be provided with enough rooms to guarantee a division among various production phases, from the arrival of the living animal to the sending of the meat packagings.


Rooms shall be provided with:

  • waterproof floors, easy to clean and disinfect to help water evacuation;
  • drain fitted with traps and gratings;
  • smooth walls covered with washable light coloured material up to 2 m of height and all along the storing path, in refrigerating rooms and in depots;
  • walls angles and corners shall be round off to guarantee adequate hygiene practices;
  • doors and windows frames made of indestructible, impermeable and smooth materials;
  • an adequate ventilation and vapour/odour extraction systems;
  • a natural/artificial illumination systems;
  • cleaned and easy to clean ceiling.


Operator shall always use P.P.E.:

  • gloves;
  • anti-skid shoes/boots;
  • apron

with special characteristics (according to the task to perform):

  • cut and sting resistant;
  • impermeable;
  • heat-insulating.


During slaughtering and packing, operator shall not allow his/her hands to be cold for long time (meat manipulation is performed at 7° C). Impermeable and heat-insulating gloves shall be worn.


Working places usually have a temperature of 12°C, so the operator shall wear appropriate clothes made of insulating fibres (natural or synthetic).


It is necessary to reduce manual load within sensible limits: 25 kg for men and 15 kg for women.


Operator shall be extremely careful while using manual cutting tools.



  • Operator shall periodically go and see the Company Physician.
  • Statistics on occupational disease of this sector shall be checked and their possible internal dimensions shall be estimated.
  • Operator shall always keep clean clothes and use automatic washing systems to clean boots, waterproof clothes, hands and working tools.
  • Operator shall not touch his/her eyes/face with filthy gloves.
  • Rooms shall always be cleaned and free from any remain, avoiding stagnations and staunching.
  • Disinfectants and detergents shall be put in suitable rooms or devices as well as all the tools used for cleaning.
  • Sinks and sterilizers shall be enough (1 out of 4-5 employers) and easy to reach.


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