Introduction

Abattoir/Slaughterhouse: It refers to building or place used for killing of animals where the flesh is intended for human consumption.

Classification of Slaughterhouse:

• Single “A” Slaughterhouse

Those facilities and procedures of minimum adequacy that the livestock and fowls slaughtered therein are suitable for distribution and sale only within the city or municipality where the slaughterhouse is located.

• Double “A” slaughterhouse

Those with facilities and operational procedures sufficiently adequate that the livestock and fowls slaughtered therein are suitable for sale in any market domestic.

• Triple “A” Slaughterhouse

Those with facilities and operational procedures appropriate to slaughter livestock and fowls for sale in any market domestic or international