In connection with Ukraine's accession to the World trade organization following the entry of domestic products on the world market faces the problem of convergence of the domestic and international standards of safety indicators. From 1 January 2016 in Ukraine there may be a ban on the slaughter and further implementation of the meat of cattle and raw milk cheese and home production. Such requirements due to Ukraine's accession to the WTO and the entry into force of the law of Ukraine
"On safety and quality of food".

In this regard, there is urgent need for the creation and development of the network of slaughterhouses in the entire territory of Ukraine. As seen in the countries of the EU practices in the use of slaughterhouses is widespread. Slaughter production or primary processing of livestock, is a key and important technological area of meat processing.

In Ukraine the largest part of the process a small slaughterhouse with the capacity of up to 100 head of hogs, 20 head of cattle. These abattoirs long time is not reconstructed, accordingly they put on the meat market that does not meet modern safety standards conditionally usable meat. The second group is the massacre that have been constructed or reconstructed to take account of new requirements and standards. These enterprises need to optimize the cost of processed meat.

A survey of abattoirs has identified a number of significant challenges, among which we should highlight the lack of special technological equipment, which ensures proper conditions for acceptance and slaughter of livestock and poultry, primary processing and storage, incomplete utilization of available capacity, unstable duty cycle, insufficient provision of items of engineering networks, etc.

Taking into account international experience and domestic practice, the introduction of slaughterhouses is explained by several factors. First, door-slaughter does not give well to carry out veterinary-sanitary control, and often non-existent. In accordance slaughter points need specialists of the state veterinary service had the opportunity to carry out in the rural or urban locality post-mortem inspection of animals, and possibly veterinary-sanitary examination. Secondly, recycling waste products of slaughter. When homestead slaughter inedible offal most cases buried, which leads to the sources of the spread of infection. In addition, the slaughter of animals in rural households is carried out in unsuitable accommodation, which leads to increased levels of bacteriological contamination of food products slaughtering. Meat obtained from slaughter of farm animals in Africa, from the point of view of sanitary norms and rules is already a source of danger to the consumer.

The author proposed at the legislative level to regulate the development of a network of abattoirs; to create a system of harvesting livestock from the farms; to develop and approve the state program of construction of abattoirs; to allocate annually from the state budget funds for financing the activities of the state program of construction of abattoirs; to ensure compliance of existing abattoirs veterinary-sanitary requirements by additional development at the expense of public funds and at the expense of the enterprises, which belong to the power of the mine; attracting private investment to bring slaughterhouses in line with current veterinary and sanitary requirements.

For the future, the massacre should be the first supply chain of livestock products from the manufacturer (personal farm) to the end user. They can be owned service cooperative, rural consumer cooperatives or meat processing enterprise.

A promising direction is the development of a network of slaughterhouses based on the existing capacities of rural consumer cooperatives that will provide an opportunity to transform them into modern meat-processing complexes.

Keywords: slaughterhouses, private farm, security, agricultural animal.