(PAES 411:2000) SLAUGHTERHOUSE

Question 1

any building or place used for killing of animals where the flesh is intended for human
consumption,

Answer 1

slaughterhouse

Question 2

compartment which is suitable for confining only one animal at a time while it is being
stunned and which is so constructed as to confine, without discomfort, to prevent any
substantial movement of the animal forward, backward or sideway

Answer 2

stunning pen

Question 3

insertion of a rod or coiled wire through the hole in the skull of cattle made by the captive
blot to destroy the brain and spinal cord to prevent reflex muscular action and possible injury
to operatives

Answer 3

pithing

Question 4

severance of the major blood vessels in the neck or immediately anterior to the heart by
means of a knife and “stuck” shall be construed accordingly

Answer 4

sticking

Question 5

lowering of animal into steam to prepare skin for dehairing

Answer 5

scalding

Question 6

removal of the hair of the carcass

Answer 6

dehairing

Question 7

suspending the carcass for particular operation

Answer 7

gambrelling

Question 8

cleaning the carcass by burning the hair

Answer 8

singeing

Question 9

process of removing the internal organs in the abdominal and thoracic cavities

Answer 9

evisceration

Question 10

preparation of carcass after evisceration, ready for storage or sale

Answer 10

dressing

Question 11

all parts including viscera of slaughtered cattle, sheep, goats or swine that may be used for
human consumption

Answer 11

carcass

Question 12

part of internal organs of a slaughtered animal

Answer 12

offal

Question 13

digestive tract of ruminants such as the stomach, or the intestines which still contain fecal
matter

Answer 13

green offal

Question 14

digestive tract of swine such as the stomach, or the intestines which still contain fecal matter

Answer 14

black offal

Question 15

meat requiring further examination as declared by a veterinary inspector after veterinary
examination

Answer 15

detained meat

Question 16

meat which is unfit for human consumption as declared by a veterinary inspector after
veterinary examination

Answer 16

condemned meat

Question 17

black or green offal

Answer 17

gut and tripe

Question 18

slaughterhouse with required facilities and operational procedures to serve local markets in
the community

Answer 18

A slaughterhouse

Question 19

slaughterhouse with required facilities and operational procedures to serve local markets
within the country

Answer 19

AA slaughterhouse

Question 20

slaughterhouse with required facilities and operational procedures to serve any market

Answer 20

AAA slaughterhouse