Food and drink business water efficiency

Abattoirs that process red meat use large volumes of water and produce a substantial amount of wastewater with high levels of chemical oxygen demand and solids. The majority of water usage and liquid waste (effluent) volume in these facilities can be attributed to cleaning and carcass washing operations.

To improve water efficiency, abattoirs should focus on several key areas to minimise water usage and wastage.

Production scheduling

Implementing a production schedule that minimises the number of breaks can significantly reduce water usage. Adopting a just-in-time turnover system can help reduce holding periods and enable continuous slaughtering operations. This, in turn, reduces manure build-up in the animal handling areas (lairage), and the need for frequent wash-down and cleaning due to breaks in the slaughtering line.

Waste utilisation

Consider collecting lairage manure and wash water for use as fertiliser, after ensuring compliance with the Department of Agriculture, Environment, and Rural Affairs regulations. This approach can help in reducing waste and utilising resources effectively.

Water reuse

Use clear water from other process areas, such as chiller water from carcass refrigeration rooms, cooling water and steam condensate, for the primary wash-down of lairage areas. This practice can help conserve water and minimise wastage.

Awareness of water usage

Install vehicle wash meters that require drivers to use coins or tokens. This can help raise awareness about water usage and encourage responsible water use among employees.

In addition to the above, abattoirs should also focus on other processes, including slaughtering and carcass washing, general cleaning operations, and effluent treatment to ensure overall water efficiency.