Agriculture Reference
In-Depth Information
shown. The
floor
plan (scale 1:50 or 1:100) relates to lay-
out of walls, doorways, windows, partitions, rail systems,
equipment, work stands or platforms, toilets, chutes,
conveyors, staircases, hot and cold water connections,
ventilation fans, work positions of operatives, etc. The
position of drainage gutters and floor gradients must
also be included.
The
plumbing
plan gives details of the drainage sys-
tem, which must ensure that toilet and floor soil lines are
separated until outside the building and that the former
do not connect with grease traps.
Since specialised knowledge is required in the
design and construction of a meat plant, it is vital that
competent architects, veterinarians and engineers with
years of experience are employed along with reputable
contractors.
nuisance, for example, operational noise and odour;
and the risk of accidents which could affect the envi-
ronment
•
The location of the development, for example, the
existing land use, the abundance of natural resources
in the area and whether it is intended for a sensitive
location, for example, an area designated as being of
Special Scientific Interest, Area of Outstanding
Natural Beauty, etc.
•
Effect of increased traffic movements in the locality
•
Wastewater disposal
The ES will normally include the following elements:
•
Justification of the need for the development
•
Description of development comprising information
on the site, design and size of the development
•
Identification of outputs to the environment
•
Report of established baseline data (ambient air
quality levels, traffic flows, etc.)
•
Anticipated environmental impacts at both construc-
tion and operational stages
•
A description of the measures envisaged in order to
avoid, reduce and, if possible, remedy significant
adverse effects
Flow lines
It is essential that the plans indicate the flow lines for
product, waste, equipment, personnel and packaging in
order to ensure the adequate separation of dirty from
clean areas. A gradient of cleanliness exists in a slaugh-
terhouse from the lairage and waste product areas
through to the removal of the main sources of faecal
contamination, the outer integument and the gastroin-
testinal tract. After final inspection, the carcase should
be considered as clean. It is imperative that the layout of
the establishment makes further contamination of the
meat as difficult as possible so all movements of product
or people against the hygiene gradient should be elimi-
nated or minimised by design.
The ES is likely to be a substantial document and will
normally be accompanied by a non-technical summary
for use by laypersons. These documents will be available
to all interested parties and will be used by the planning
authority in determining the outcome of
planning appli-
cation
and possibly by review bodies in the event of any
appeal or public enquiry.
Area size
Careful consideration must be given to the size of the
site, with allowance for the various buildings and traffic
circulation. The maximum permitted dimensions of an
articulated vehicle, with its container, are 2.55 m wide
and 18.75 m long resulting in very large turning circles
being necessary. Particular consideration should be
given to the positioning of loading bays where the turn-
ing space required is increased when several vehicles are
parked parallel to each other.
Completely separate routes for stock and meat vehicles
should be provided. Approach roads should be at least
6.5 m for two-way traffic and 3.5 for one-way systems.
When all the various buildings are considered, it will be
realised that a large area is necessary.
Generally, a small abattoir (up to 30 000 units/year)
will occupy 1-2 acres, a medium plant (50 000+ units/
year) 2-4 acres, and a large meat plant handling over
100 000 units annually about 4-6 acres. (One adult
bovine is equivalent to two pigs, three calves or five
sheep.)
Submission of plans
While there is no legal requirement to do so, it is wise to
submit copies of any proposed site plans for a new estab-
lishment or, if any significant changes are to be made to
the layout of an existing establishment, to the authority
responsible for the eventual approval of the establish-
ment and to any other body responsible for recommen-
dation of approval. In addition, most authorities require
a formal application procedure and the completion of a
pro forma that details the proposed throughput of the
facility, the class of livestock to be processed, the number
of employees and the likely operating hours. The com-
pletion of such a pro forma frequently assists the appli-
cant in clarifying, in his own mind, the proposed business
model.
The
site plan
(scale 1:500) must show the complete
premises, the outline of the curtilage of the site and the
location in relation to roads, railways, waterways and
adjoining properties and their function. Catch basins,
water and sewer lines, storage tanks, etc. must also be
