Slaughtering of Livestock and Issuance of Meat Inspection Certificate

Slaughtering of Livestock and Issuance of Meat Inspection Certificate

ABOUT THE SERVICE

Livestock to be sold in the Local Market are to be slaughtered in the Naga City abattoir. Livestock raisers are to bring the animals for observation before they are slaughtered.

REQUIREMENT(S)

  • Personal Identification
  • Barangay Clearance
  • Certificate of Ownership/Transfer
  • Veterinary Health Certificate

TAXES AND FEES

TYPE OF FEE HOGS LARGE CATTLE
-> Slaughter Fee P 1.00/kilo P 1.00/kilo
-> Post-Mortem Fee P 0.75/kilo P 0.75/kilo
-> Ante-Mortem Fee P 8.00/head P 12.00/head
-> Coral Fee P 5.00/head a day P 20.00/head a day
-> Permit Fee P 10.00/head P 10.00/head
-> Liming Fee P 15.00/head
-> Service Fee
50 kilos and above P 55.00
51-60 kilos P 75.80
61-90 kilos P 90.60
91-120 kilos P 120.40
121-150 kilos P 135.00
151-180 kilos P 160.00
181-210 kilos P 175.00
211-240 kilos P 195.00
Above 240 kilos P 220.00

HOW TO AVAIL OF THE SERVICE

FOLLOW THESE STEPS IT WILL TAKE YOU PLEASE APPROACH
1. Registration of Livestock

Register at the guard on duty.

2 minutes

GERARDO I. MONTES

WILFREDO VILLARANDA
NCA Guard Team Leader

2. Ante-Mortem Inspection and Presentation of Documents

Present documents and livestock for ante-mortem inspection.

2 minutes

Assigned Meat Inspectors

3. Animal Observation & Animal Surveillance

Abattoir personnel place the livestock in a holding pen for further observation.

10 minutes

JONATHAN M. CEO

Casual Admin Aide I (UWI)

ELMER CULAWAY

Permanent Admin. Aide I (UWI) &

Penholder

RENATO BAGADION

NEIL SG. ELCAMEL

4. Butchering of livestock
-> Hogs
-> Cow, carabao & horse (large section)

36 minutes
50 minutes

Assigned Butchers

NESTOR A. FLORA (Team Leader)

CRISOLOGO B. VALENCIA ( Team Leader)

5. Post mortem Inspection & Branding

Meat is inspected for possible diseases (post-mortem inspection)

Afterward, meat is branded to show that the livestock was slaughtered at the abattoir.

3 minutes

Assigned Meat Inspector

6. Weighing and Assessment of Fees

Meat is weighed, meat weigher issues a Gate Pass showing the amount to be paid by the client.

3 minutes

CELSO ABRAHAM

RENATO P. BAGADIONG

7. Issuance of Fees Meat Inspection Certificate

Meat Inspector issue certificate of inspection.

2 minutes

Meat Inspector Designate

8. Payment of Fees and Egress from Abattoir
Show the Gate Pass with appropriate weighed carcass and pay the required fees. The collector issues an Official Receipt.

2 minutes

Assigned Collectors

FIORELL M. ZAPATA

(Team Leader)

Revenue Collection Clerk I

JOVENAL C. BEQUILLO, JR.

WILFREDO R. VILLARANDA

10. The guard on duty will get your Gate Pass and inspect the required fees, you will be issued an official receipt.

2 minutes

GERARDO I. MONTES

(Team Leader)

Assigned Guard on duty

11. The guard on duty will get your Gate Pass and inspect the official receipt before you will be allowed to bring slaughtered livestock out of the abattoir.

SATURNINO G. PAMOR

RAUL C. ROSERO

ROGELIO D. FELICIDARIO


NAGA CITY ABATTOIR

Maharlika Highway, Del Rosario, Naga City
(Before TRANSCO-NAPOCOR)
For more information, please contact:
Robert G. Acabado, Abattoir Administrator
E-mail: info@naga.gov.ph