Record the following before requesting a pig line layout. Mark unknown items for the project team to resolve rather than assuming a specification.
Site, permissions and project scope
- Land use and site ownership or lease
- Animal sourcing and product market
- Local slaughterhouse, veterinary, environmental and building approvals
- Any halal certification pathway to be confirmed with the competent body
Building and flow
- Dimensioned floor plan, clear heights, levels and columns
- Animal entry and lairage route
- Carcass, personnel, by-product and waste flows
- Inspection access, isolation and reject route
- Cold-room location and rail/door interface
Utilities and services
- Water quantity, pressure and quality assessment
- Power supply and backup plan
- Heat or steam source where required
- Drainage and wastewater treatment concept
- Cleaning, sanitation and tool service points
Line-specific decisions
- Stunning and bleeding route
- Scalding heat, water recirculation and drainage
- Dehairing and downstream dressing transfer
Share the available answers with the engineering team. Ask the relevant local authority and licensed project professionals to confirm applicable requirements before construction.