TS 11076

TS 11076. OFFICIAL SCOPE IS UNAVAILABLE. This title concerns general rules for slaughter houses used for poultry processing. Such facilities combine live bird reception, holding, pre-slaughter preparation, slaughter-line layout, hygiene control, equipment arrangement, and product-flow management. The purpose of a standard in this area is to provide a common technical framework for planning and operating poultry slaughter activities.

Core technical issues in poultry slaughter facilities

AS GENERAL TECHNICAL CONTEXT, poultry slaughterhouse design and operation are shaped by principles such as biosecurity, prevention of cross-contamination, separation of dirty and clean zones, and a continuous process flow. Separating live-animal receiving areas from clean product areas, organizing internal traffic, and using suitable surfaces are widely recognized as important for food safety and operational efficiency. Poultry processing lines may include mechanical equipment, hanging systems, chilling arrangements, and waste-handling subsystems, depending on species and capacity.

In this subject area, the phrase “general rules” points to the overall facility concept rather than a single machine or isolated process step. Layout, ancillary rooms, staff circulation, ease of cleaning, maintenance access, and the separation of products from by-products are among the main technical elements that define how a slaughter facility functions. Slaughter houses for poultry can share common principles across chickens, turkeys, ducks, and other species, while the exact capacity, automation level, and process sequence vary from plant to plant.

• Separation of live reception and processing flow
• Layout and surfaces suited to hygiene control
• Controlled movement of personnel, equipment, and product
• Facility design that supports cleaning, maintenance, and waste handling
• General principles adaptable to poultry species and plant capacity