Innovative technologies and environmental practices could help meat establishments improve their operations and meet requirements including eco-efficiency. Technologies and practices have been applied in many aspects including hygiene and food safety, human health, resource and waste management. |
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Wastewater Management
( 1 Article )
Water Resource Management and Effluent Discharge
 Water is one of the most important resources in the operation of slaughterhouse and other types of meat establishments. Large quantities of water are used in cleaning process areas, cleaning and sanitizing the production equipment and in washing the meat to meet the acceptable levels of cleanliness.
Water is also used as part of the process such as scalding to facilitate removal of hair or in chilling the animal. So the potential for the meat establishments to reduce water consumption is a primary consideration. Aside from the water consumption, another issue of concern is the large amount of wastewater generated from the meat establishments.
The wastewater produced from the meat establishments poses pollution problems due to high content of fat, blood, solids and other chemicals. This type of effluent usually requires proper treatment in order to prevent more environmental implications if not properly handled.
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Solid Waste Management
( 1 Article )
Solid waste is also a primary concern of meat establishments aside from the wastewater. Large amounts of solid waste from animal waste and processes are generated. Meat establishments would benefit from reducing the amount of solid waste due to higher treatment and disposal cost and stricter enforcement of the law.
Another environmental issue associated with the operation of meat establishments is the improper disposal of solid waste. The proper handling and treatment of solid waste requires the appropriate techniques and technologies.
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Good Manufacturing Practices
( 7 Articles )
 Good manufacturing practice is the ethical business practice in the food processing industry through the application of food safety and fair trade practices. Food safety is very important in the meat establishments since it ensures the quality and safety of the meat products.
It starts from the handling and storage of animals in the slaughterhouse to the processing of meat, distribution of the finished products and consumption. In ensuring the quality and safety of foods, practices in the manufacturing should also be check to eliminate dishonest practices like inadequate production methods and use of non-permitted additives which will greatly affect the quality and safety standard.
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