This guidance document for the Australian Red Meat Industry reviews current developments in clean ability and hygienic design with the aim of supporting the red meat industry in reducing water used for cleaning and reducing labour costs associated with cleaning.

The report examines simplified and improved practices for improving abattoir hygiene through water saving and water use efficiencies focusing on slaughter and boning rooms. It also reviews hygienic design and the opportunities and issues in implementing hygienic design into Australian red meat facilities.