Client Service Details

MUNICIPAL SLAUGHTERHOUSE

7. 2. Slaughtering And Delivery of Food Animals Like Hogs, Goats, Sheep, Cattle And Carabaos For Market Vendors, Semi-Commercial And Commercial Farms

This is the process to undergo to avail of the slaughtering and delivery services of the municipal slaughterhouse.

OFFICE OR DIVISION:

MUNICIPAL SLAUGHTERHOUSE

CLASSIFICATION:

SIMPLE

TYPE OF TRANSACTION:

G2B - Government to Business

G2C - Government to Citizen

WHO MAY AVAIL:

All

CHECKLIST OF REQUIREMENTS:

WHERE TO SECURE:

Properly named containers for blood and entrails

Client

Duly filled-out Slaughtering Form

Municipal Slaughterhouse

Additional requirements for cattle and carabaos:

Certificate of Ownership

Municipal Treasurer Office (MTO) of the animal’s origin

Additional requirements for hogs, goats and sheep originating from the backyards within Manolo Fortich:

Barangay Certification (Original Copy)

Barangay Local Government Unit

Additional requirements for hogs, goats and sheep originating from the backyards outside of Manolo Fortich:

Animal Inspection Certificate (AIC) (Original Copy)

Municipal Agriculture Office (MAO) of the animal’s origin

Additional requirements for hogs originating from semi-commercial or commercial farms within and from outside Manolo Fortich:

Veterinary Health Certificate (Original Copy) concurred by a duly licensed government veterinarian.

Farms from which the animals originated

Negative laboratory result for disease outbreak, such as African Swine Fever (ASF) and Hog Cholera (Photocopy)

Farms from which the animals originated

Additional requirements for hogs, goats, sheep, cattle and carabaos originating outside of the Province of Bukidnon:

Shipping permit for animals (Original Copy)

Bureau of Animal Industry-National Veterinary Quarantine Service Regional Office (BAI-NVQS)/Provincial Veterinary Office (PVO) where the animals originated

CLIENT STEPS

AGENCY ACTION

FEES TO BE PAID

PROCESSING TIME

PERSON RESPONSIBLE

1. 1. Submits the animals together with the required documents.

1.1 Receives documents and verifies its authenticity.

None

5 Minutes

RICHARD E. DUITES, DVM
Veterinarian II
Municipal Slaughterhouse

1.2 Receives animals and places them in proper lairage.

None

30 Minutes

RICHARD E. DUITES, DVM
Veterinarian II
Municipal Slaughterhouse

1.3 Logs the data to the logbook.

None

5 Minutes

RICHARD E. DUITES, DVM
Veterinarian II
Municipal Slaughterhouse

1.4 Conducts Ante-mortem inspection and provides resting time for animals.

None

4 Hours

ALLAN B. TAGAS/ARIEL JHON Q. LOMONGO/RICHARD E. DUITES, DVM
Meat Inspector I or Veterinarian II
Municipal Slaughterhouse

1.5 Segregates animals unqualified for slaughtering for proper disposal and/or prepares condemnation slip and notifies the owner.

None

30 Minutes

ALLAN B. TAGAS/ARIEL JHON Q. LOMONGO/RICHARD E. DUITES, DVM
Meat Inspector I or Veterinarian II
Municipal Slaughterhouse

1.6 Undertakes slaughtering process.

None

8 Hours

ALLAN B. TAGAS/ARIEL JHON Q. LOMONGO/RICHARD E. DUITES, DVM
Meat Inspector I or Veterinarian II
Municipal Slaughterhouse

1.7 Conducts post- mortem inspection, weighing of dressed carcass and records the details.

None

30 Minutes

ALLAN B. TAGAS/ARIEL JHON Q. LOMONGO/RICHARD E. DUITES, DVM
Meat Inspector I or Veterinarian II
Municipal Slaughterhouse

2. Submits Claim Slip.

2. Prepares and issues the statement of account.

Please see table of fees

15 Minutes

GLORIA S. GOAYAN
Revenue Collection Clerk II
Municipal Slaughterhouse

3. Receives the statement of account and dressed carcass.

3. Releases and loads the carcass via accredited vehicle.

None

1 Hour

ALLAN B. TAGAS/ARIEL JHON Q. LOMONGO/RICHARD E. DUITES, DVM
Meat Inspector I or Veterinarian II
Municipal Slaughterhouse

TOTAL:

Please see table of fees

14 Hours 55 Minutes