TS 12669

TS 12669 is a workplace standard dealing with the classification and general rules for slaughter premises used for cattle and sheep intended for butchery. Its subject sits at the intersection of building layout, hygiene, meat handling, inspection, and waste control in slaughterhouse operations.

How structure, process, and hygiene are linked

The scope addresses both the physical characteristics of the slaughter premises and the requirement to carry out slaughter under technical and hygienic conditions. In general technical terms, this means the premises should support a controlled flow from animal reception to slaughter, carcass handling, and subsequent storage, while reducing the risk of cross-contamination. In slaughterhouse practice, building arrangement, equipment placement, cleaning routines, and process sequence are closely connected because they all affect operational control and product protection.

Meat inspection, waste handling, and worker rules

The standard also covers inspection of the meat obtained, its preservation, the necessary measures for waste and by-products, and general rules for workers. Conceptually, this brings together product integrity, hygienic storage, handling of process residues, and the organisation of the workplace. In the broader technical context, these topics are essential to maintaining orderly operations and managing environmental and hygiene-related concerns within slaughter facilities.

This record is marked as withdrawn. Even so, TS 12669 remains useful as a technical reference for understanding how slaughterhouse construction, hygiene, inspection, preservation, and waste control are typically considered together in meat and animal-products operations.