 are sharpened, cleaned and disinfected before use, and they should be kept in a clean place throughout the process, preferably in a clean toolbox around the butcher's belt.The location of the killing needs to be a clean concrete surface with a sewer canal, meaning that the space can be easily cleaned.The trough used should have a zinced surface which is easy to clean and disinfect; the wooden troughs absorb water and microorganisms which makes them unsuitable.