ISO/FDIS 23781

Operating procedures of pig slaughtering

Modes opératoires d'abattage des porcs

General Information

• Status: Published
• ICS: 65.020.30 - Animal husbandry and breeding
• Technical Committee: ISO/TC 34/SC 6 - Meat, poultry, fish, eggs and their products
• Drafting Committee: ISO/TC 34/SC 6/WG 20 - Operating procedures of slaughtering
• Current Stage: 5020 - FDIS ballot initiated: 2 months. Proof sent to secretariat
• Start Date: 14-Jun-2021
• Completion Date: 14-Jun-2021

Standards Content (sample)

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 23781
ISO/TC 34/SC 6
Operating procedures of pig
Secretariat: SAC
slaughtering
Voting begins on:
2021­06­14
Modes opératoires d'abattage des porcs
Voting terminates on:
2021­08­09
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
ISO/FDIS 23781:2021(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN­
DARDS TO WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS. ISO 2021
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ISO/FDIS 23781:2021(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2021

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

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ii © ISO 2021 – All rights reserved
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ISO/FDIS 23781:2021(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Pre-slaughter requirements ..................................................................................................................................................................... 1

5 Operating procedures and requirements of slaughtering ........................................................................................ 2

5.1 Restraint ....................................................................................................................................................................................................... 2

5.2 Stunning ........................................................................................................................................................................................................ 2

5.2.1 Stunning methods ........................................................................................................................................................... 2

5.2.2 Requirements for effective stunning .............................................................................................................. 2

5.3 Bleeding ........................................................................................................................................................................................................ 3

5.4 Scalding and dehairing ..................................................................................................................................................................... 3

5.5 Hanging ......................................................................................................................................................................................................... 3

5.6 Pre-drying ................................................................................................................................................................................................... 3

5.7 Singeing ......................................................................................................................................................................................................... 3

5.8 Cleaning and polishing ..................................................................................................................................................................... 4

5.9 Bunging ......... ................................................................................................................................................................................................. 4

5.10 Eviscerating ............................................................................................................................................................................................... 4

5.11 Splitting ......................................................................................................................................................................................................... 4

5.12 Head and feet removal ...................................................................................................................................................................... 5

5.12.1 Head removal ...................................................................................................................................................................... 5

5.12.2 Feet removal ........................................................................................................................................................................ 5

5.13 Trimming ..................................................................................................................................................................................................... 5

5.14 Inspection .................................................................................................................................................................................................... 5

5.15 Chilling ........................................................................................................................................................................................................... 5

5.16 Freezing ......................................................................................................................................................................................................... 5

6 Storage ............................................................................................................................................................................................................................ 5

7 Other requirements .......................................................................................................................................................................................... 5

Bibliography ................................................................................................................................................................................................................................ 7

© ISO 2021 – All rights reserved iii
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ISO/FDIS 23781:2021(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non­governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO's adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/

iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee

SC 6, Meat, poultry, fish, eggs and their products.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2021 – All rights reserved
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FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 23781:2021(E)
Operating procedures of pig slaughtering
1 Scope

This document specifies pre-slaughter requirements, operating procedures and requirements of pig

slaughtering, storage and other requirements.

This document is applicable to the slaughtering operation of pigs. For some categories of pigs (e.g.

piglets, breeding pigs), other operating procedures can be applied.
2 Normative references

The following documents are referred to in the text in such a way that some or all of their content

constitutes requirements of this document. For dated references, only the edition cited applies. For

undated references, the latest edition of the referenced document (including any amendments) applies.

CAC/RCP 58­2005, Code of Hygienic Practice for Meat
CXC 1­1969, General Principles of Food Hygiene

World Organization for Animal Health, Terrestrial Animal Health Code (OIE TAHC), 2019

3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
pig body
remaining body after the pig is stunned and bled
3.2
inspection

ante­mortem and post­mortem inspection procedures to manage

risks to animal health, animal welfare and public health
3.3
half-carcass pork

pork with or without skin produced by longitudinally sawing (splitting) the pig carcass along the

middle line of the spine into two halves
4 Pre-slaughter requirements

4.1 Whenever possible, slaughterhouses should conduct a gap analysis and develop an animal welfare

plan for all the operating procedures of pig slaughtering in accordance with ISO/TS 34700:2016, which

can facilitate the implementation of an
...