Designing of all types of slaughterhouses
A slaughterhouse or abattoir /ˈæbətwɑːr/ is a facility where animals are slaughtered for consumption as food. Slaughterhouses supply meat which then becomes the responsibility of the packaging department.
Slaughterhouses that process meat not intended for human consumption are sometimes referred to as knackers’ yards or knackeries, used for animals that are not fit for consumption or can no longer work on a farm such as work horses that can no longer work.
Slaughtering animals on a large scale poses significant logistical problems, animal welfare problems, public health requirements, and environmental problems. Due to public aversion in many cultures, determining where to build slaughterhouses is also troubling.
Animal welfare and animal rights groups frequently raise concerns about the methods of transport, preparation, herding, and killing within some slaughterhouses.
The standards and regulations governing slaughterhouses vary considerably around the world. In many countries the slaughter of animals is regulated by custom and tradition rather than by law. In the non-Western world, including the Arab world, the Indian sub-continent, etc., both forms of meat are available: one which is produced in modern mechanized slaughterhouses, and the other from local butcher shops.