Water supply, drainage and wastewater treatment influence the pig processing layout from the first drawing. Scalding, dehairing, cleaning and offal handling need coordinated service routes.
Water and heat review
- Confirm source quality, pressure, storage and availability with the local engineer.
- Map process water, wash-down, hand-wash and tool-sanitation points.
- Confirm the scalding heat source and equipment-specific water-management arrangement.
- Reserve access to valves, meters and cleaning connections.
Give solids and by-products a defined route
Draw collection points for blood, bristles, offal, rejected material and cleaning solids. Ask the wastewater designer how collection and separation affect effluent characteristics and treatment sizing.
Information before treatment sizing
- Operating schedule and process stages
- Supplier-confirmed equipment water use
- Cleaning programme and chemicals reviewed by the hygiene team
- Local discharge route, permit conditions and environmental limits
- Land, access and maintenance arrangements for treatment equipment
The FAO meat-industry guide discusses hygiene zoning, utilities and waste. Use it as a general technical reference and confirm site-specific discharge limits locally.