Slaughterhouses must have:

1. a room or enclosed space that is large enough and easily cleaned and disinfected for checking animals before slaughter;

2. a special room, which is easily cleaned and disinfected, exclusively for sick animals or suspicious animals;

3. the slaughter hall is large enough for stunning and bleeding which must be taken out to a separate place.

4. slaughterhouses must have a preparation room that is large enough

5. one or more sufficiently large refrigerators or freezers;

6. a special blockable building reserved for the separate storage of meat that has been held for the duration of its existence and unhealthy meat declared unfit for human consumption, as well as waste, if such meat and waste is not removed daily from the slaughterhouse;

7. a special room exclusively for the technical processing or destruction of meat declared unfit for human consumption is excluded from use for human consumption, as well as waste and by-products after slaughter intended for industrial purposes, if such technical processing or destruction is taken outside the premises; locker rooms, bathrooms, showers and flush latrines; The latter should not go directly to the working premises; bathrooms should have hot and cold running water, materials for cleaning and disinfecting workers, and disposable hand towels; bathrooms should be located near the latrines;

8. a specially prepared place for excrement if the excrement is not disposed of immediately and hygienically; place and appropriate equipment for cleaning and disinfection of cages and means of transportation;

9. a suitably equipped lockable room exclusively for the use of the veterinary service;

10. in working premises, appropriate equipment for cleaning and disinfection of workers and tools; such equipment should be located as close as possible to workplaces; cranes should not be manually operated; facilities should have hot and cold running water, cleaning and disinfecting products, and disposable hand towels; for cleaning tools, the water temperature should not be less than + 82 ° C;

11. slaughterhouses place suitably enclosed by a wall or otherwise;

12. a water-resistant floor that is easy to clean and disinfect, does not rot and is built so that water can be used easily;

13. smooth walls with a washable finish or light-coloured painting up to a height of at least 2 meters, with rounded external and internal corners;

14. appropriate ventilation and, if necessary, steam extraction; appropriate natural or artificial lighting that does not distort the colors in the rooms;

15. sufficient supply under pressure only of drinking water; although non-potable water may be used in exceptional cases for the production of steam, provided that pipes installed for this purpose do not allow this water to be used for other purposes; in addition, the use of non-potable water may be allowed in exceptional cases for the cooling of refrigeration equipment. Pipes for non-potable water must be painted red and must not pass through premises containing meat; sufficient supply of hot drinking water under pressure;

16. a wastewater disposal system that meets hygienic requirements; appropriate equipment to protect against pests such as insects, rodents, etc.; tools and operating equipment, as well as equipment that comes into contact with poultry during storage, which are made of anti-corrosion material and are easy to clean and disinfect;

17. special air- and water-tight anti-corrosion containers, which are difficult to open, for collecting meat that has been declared unfit for human consumption.