Provide hygienic slaughtering for the public in compliance with the Meat Industry Act 1970. In doing so all livestock slaughtered has been carried out in the presence of the Government Meat Inspectors and Quality Assurance Officers of the company.
Beef slaughtered at FMIB are from various farms around the eastern, western and sometimes northern division. Butchers operating in Suva and Nausori have their own suppliers who transport their livestock to the Suva Abattoir. The owner and origin of this stock will be recorded on the receiving book which is later transferred to the days slaughter document the following day.
After the Receiving of livestock book the Stockman will now enter the supplier of stock including origin, slaughter number and Butcher it is intended for in his Slaughter Documentation (killing order). A first come first slaughter basis has been exercised unless FMIB Magiti requires to slaughter first due to customer in demand.
On the day of Slaughter the stockman uses a stunner (captive bolt) Stunning the cattle unconscious. Dropping the animal to the floor, the HALAL slaughter-man performs the Islamic ritual. The animal is left on the rail for least 5 minutes for proper Bleeding. Skinning of the head and dehorning process follows after the head is completely removed from the carcass. The carcass is than lowered to the skinning cradle for Skinning process. In this process the brisket is also cut open using a brisket saw. After removing the legs, the carcass is than raised on to the rail with the use of a hoist for Evisceration (gutting) process. Following evisceration is Halving (siding) with the use of a halving saw. Meat Inspection is strictly the responsibility of Qualified Meat Inspectors, they trim carcass on the Trim rails and see that carcass are passed for human consumption. Carcass wash follows with all carcasses sprayed with water only on the bones that has contacted by the saw blade. Weighing of carcass is the last process undertaken in the slaughter floor before carcasses are than stored into the chillers – Chiller Storage.
Pork slaughtered at FMIB for Magiti purpose is from various farms around the Naitasiri, Rewa, Tailevu and Ra Provinces. Two main pork suppliers in Fiji for supermarkets are Waiyanitu and Leylands piggery which also provides for their won butchers.
After the Receiving of livestock book the stockman will now enter the supplier of stock including origin, slaughter number and butcher. It is intended for in his Slaughter Documentation (killing order). A first come first slaughter basis has been exercised unless FMIB Magiti requires to slaughter first due to customer in demand.
On the day of slaughter the stockman uses a stunner (electric 110vits) Stunning the pigs unconscious. Dropping the animal to the floor before it is raised to rail. The animal is left on the rail for at least 5 minutes for proper Bleeding. The pork carcass is than lowered on the dressing bed for shaving. After removing the hairs, the pork carcass is than raised on to the rail with the use of a hoist for Evisceration (gutting) process. Following evisceration is Meat Inspection which is strictly the responsibility of a Qualified Meat Inspector, they trim pork carcass on the rail identifying abscess and other skin diseases and see that carcass are passed for human consumption. Carcass final wash follows with all pork carcass thoroughly washed with water to remove all visible elements, blood and hairs. Weighing of carcass is the last process undertaken in the slaughter floor before carcasses are than stored into the chillers – Chiller Storage at a controlled temperature.
Goats slaughtered at FMIB are from various farms around the eastern, western and sometimes northern division. Butchers operating in Suva and Nausori have their own suppliers who transport their livestock to the Suva Abattoir. The owner and origin of this stock will be recorded on the receiving book which is later transferred to the days slaughter document the following day.
After the Receiving of goat book the Stockman will now enter the supplier of stock including origin, slaughter number and Butcher or Supermarket it is intended for in his Slaughter Documentation (killing order).
On the day of Slaughter the stockman ties the goat with rope then the Halal slaughterman performs the Islamic ritual. The animal is left on the rail for least 5 minutes for proper bleeding. The carcass is then lowered to the skinning cradle for Skinning process. After skinning is Evisceration (gutting) process. Carcass wash follows then Meat Inspection is strictly the responsibility of Qualified Meat Inspectors. Weighing of carcass is the last process undertaken in the slaughter floor before carcasses are than stored into the chillers – Chiller Storage
Sheep slaughtered at FMIB are from various farms around the eastern, western and sometimes northern division. Butchers operating in Suva and Nausori have their own suppliers who transport their livestock to the Suva Abattoir. The owner and origin of this stock will be recorded on the receiving book which is later transferred to the days slaughter document the following day.
After the Receiving of sheep book the Stockman will now enter the supplier of stock including origin, slaughter number and Butcher or Supermarket it is intended for in his Slaughter Documentation (killing order).
On the day of Slaughter the stockman ties the goat with rope then the Halal slaughterman performs the Islamic ritual. The animal is left on the rail for least 5 minutes for proper bleeding. The carcass is then lowered to the skinning cradle for Skinning process. After skinning is Evisceration (gutting) process. Carcass wash follows then Meat Inspection is strictly the responsibility of Qualified Meat Inspectors. Weighing of carcass is the last process undertaken in the slaughter floor before carcasses are than stored into the chillers – Chiller Storage