Food and drink business water efficiency

Red meat abattoir water efficiency

Guide

Red meat abattoirs use large volumes of water and generate equally large volumes of wastewater with a high chemical oxygen demand and solids content. Cleaning and carcass washing operations typically account for more than 80% of total water use and liquid waste (effluent) volume.

Improving delivery and lairage

You should schedule production to minimise the number of breaks. Adopting a just-in-time turnover system enables you to reduce holding periods and allow continuous slaughtering operations. This reduces manure build-up in the lairage (animal handling) areas and the need for wash-down, and cuts cleaning due to breaks in the slaughtering line.

You may be able to collect lairage manure and wash water for use as fertiliser. However, you should check with the Department of Agriculture, Environment and Rural Affairs to see what conditions and authorisations may apply.

You should use clear water from other process areas - eg chiller water from carcass refrigeration rooms, cooling water and steam condensate - for the primary wash-down of lairage areas.

You could also install vehicle wash meters that require drivers to use coins or tokens. This can help to raise awareness of how much water they're using.

Other areas your business should focus on include:

  • slaughtering and carcass washing
  • general cleaning operations
  • effluent treatment