Public Abattoir

Abattoir Square,
Albert Town,
Marsa MRS 1123

 Telephone (General)
(+356)2292 5900

 Telephone (Administration)
(+356) 2292 5910

 Booking & Cash Office
(+356)2292 5907

 Email

Hygiene Standards

The Public Abattoir is committed to ensuring the highest hygiene standards at all stages of slaughtering and processing of carcasses in line with EU legislation and national legislation in order to guarantee the safety of the meat products it releases on the market.


This is achieved through the application of our Hazard Analysis and Critical Control Points (HACCP) plan and therefore the different slaughtering and cleaning procedures as well as rigorous controls at all stages of production.


Entry stage


The Public Abattoir ensures hygiene standards from the moment that animals are received at the Abattoir. All livestock transport trucks’ wheels are disinfected upon entering and exiting the Public Abattoir to minimise the risk of disease entering onto the Abattoir grounds or such grounds being used to spread disease. Besides, the Abattoir offers the facilities to livestock breeders to disinfect their trucks, facilities which such breeders are required to use upon each visit to the abattoir.


The lairages where the animals are kept prior to slaughter are cleaned on a daily basis using apposite cleaning materials. Furthermore, all animals are inspected upon entry into the animal lairages for cleanliness and abidance with animal welfare standards. Unclean animals are quarantined until cleaned. Animals are not kept in the lairages for more than twelve (12) hours to ensure their welfare whilst minimising the risk of cross-contamination after slaughter.


Slaughter and carcass processing stage


Maximum attention is given to the cleanliness of the slaughtering and carcass dressing areas within the abattoir, as well as the procedures adopted by the Public Abattoir’s staff whilst carrying out their job. The ongoing renovation programme is being carried so as to ensure further improvement of the levels of hygiene within the Public Abattoir in general and the slaughterlines  in particular.


All facilities are cleaned on a daily basis using apposite cleaning materials. All equipment within the slaughterline is certified for use with food. It is designed in such a way, and made out of materials (such as stainless steel), to facilitate cleaning, whilst minimising the risk of dirt/contaminant retention.


Standard Operating Procedures (SOP), in line with our HACCP plan, minimise the risk of cross contamination (for example by ensuring that a knife is sterilised after each use, thereby minimising the risk of cross-contamination).   
The Slaughterline is managed by a qualified veterinarian/HACCP officer, who ensures abidance with the stringent hygiene procedures. Prior to entry into the Slaughter-line’s clean area, all staff has to wear the apposite clothing, including headwear, as well as sterilise their hands and boots to avoid the entry of contaminants into the clean area. Animals are individually tested and dispatched only once cleared following laboratory testing.


Cold Storage and Dispatch


Once again, all chillers are cleaned on a daily basis using apposite cleaning materials. All chillers’ equipment is certified for use with food and designed and made out of materials (such as stainless steel) which allow for easy cleaning, whilst minimise the risk of dirt/contaminant retention. Immediately following the carcass dressing, each carcass moves into the Abattoir’s chillers, where it is chilled to 4°C in order to minimise the risk of micro-organism growth. Carcasses are dispatched to middlemen, butchers or other meat processers in chilled conditions to refrigerated trucks again in line with existing standard operating procedures and in appropriately cleaned environment.