General Santos Cityspgensantos.ph/wp-content/uploads/2015/01/PO141046.pdfRepublic of the Philippines...

Republic of the Philippines

Office of the City Administrator

General Santos City

www.gensantos.gov.ph 083.553.8552

PO14-1046

WHEREAS, General Santos city is a booming city and its growing populationdemands an increase in supply of meat products.

WHEREAS, it is with utmost desire of the city government to provide its constituentsa modern, fully equipped and sanitized slaughtering facility at Brgy. Mabuhay.

WHEREAS, to ensure effective and efficient management, administration,maintenance and sanitation, garbage free and viable operation of the city abattoir,it is appropriate to set policies, rules and regulations, organization, fees and rates.

WHEREFORE on motion of Hon.

RESOLVED AS IT IS HEREBY RESOLVED, to enact the following:

ORDINANCE NO. ___Series of ____

AN ORDINANCE PRESCRIBING RULES AND REGULATIONS GOVERNING THEOPERATION OF THE GENERAL SANTOS CITY SLAUGHTERHOUSE, AND FOR OTHERPURPOSES.

Article 1Title, Scope and Application

SECTION 1. Title – This Ordinance shall be known as the SlaughterhouseOrdinance of the City of General Santos.

Section 2. Scope – This Ordinance shall govern the management,administration, supervision, regulation, control, organization, imposition of fees andcharges for services and use of facilities, assessment, collection and paymenttherefore in the City slaughterhouse.

Section 3. Application – Subject to the provisions of pertinent laws andordinances in force or which may hereafter be promulgated, this Ordinance shallapply to and cover all persons engaged in any occupation of business, exercisingprivileges within the site and premises of the City of General SantosSlaughterhouse, and to all acts or transactions performed or to be carried within theslaughterhouse site and premises, irrespective of whether they are temporary,transitory or partly being done outside the slaughterhouse and premises and uponwhich acts or transactions fees and charges are assessed and collected.

Article 2

Definition of Terms

SECTION 1. Definition – For purposes of this Ordinance, the following words,phrases, names and terms shall be construed to mean.

1. “AA”- those dressing plants and slaughterhouse that have adequate facilitiesand operational procedures that the poultry dressed and carcasses thereinare suitable for sale, local or national;

2. Abattoir or slaughterhouse – premises that are approved and registered bythe controlling authority in which food animal are slaughtered and dressed forhuman consumption;

3. Accredit- the power of the National Meat Inspection Service (NMIS) to giveauthority to (a) any meat establishment engaged in the slaughteringoperation, preparation, processing, manufacturing, storing, or canning ofmeat and meat products for commerce, (b) any importer, exporter, broker,



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trader or meat handler, (c) any person, firm, corporation as provider ofgovernment services such as independent or third party service providers, orindependent inspection or audit agencies;

4. Ante-Mortem Inspection-the services in examining the animals prior toslaughter to select for food animals those which are adequately rested andare apparently free from diseases or abnormal conditions; to isolate forfurther examination diseased, suspected diseased, suspected abnormalanimals, to prevent contamination of personnel, premises and equipment byan animal suffering from a disease which is communicable, and to gatherinformation for post-mortem inspection, diagnosis and judgment of carcassand offals;

5. Brand-shall mean the mark stamped on the surface of the meat and meatproducts or attached as a label showing distinct characteristics or informationfor the main purpose of identification and traceability;

6. Butcher – refers to a person, employed by either the government of a privateindividual, who is responsible for the slaughtering and dressing of foodanimals.

7. Capable of use as human food-shall apply to any carcass or part or product ofa carcass, or any animal unless it is denatured or otherwise identified asrequired by regulations prescribed by the Secretary to deter its use as humanfood, or it is naturally by humans;

8. Carcass-the body of any slaughtered food animal after bleeding and dressing;

9. Chiller-is equipment used to lower the temperature of the carcass so as todelay the reproduction of bacteria and to prolong its freshness;

10.Cleaning-means the removal of objectionable matters;

11.Commerce-meat trade between a province within the Philippines and anyplace outside thereof;

12.Condemnation-means the examination and judgment of meat productsaccording to approved protocols by a competent person, or otherwisedetermined by the controlling/competent authority, as being unsafe orunsuitable for human consumption and requiring appropriate disposal;

13.Contamination-means the direct or indirect transmission of diseases to foodanimals, personnel, premises and equipment and of any other objectionablematters to the meat;

14.Deputation-the authority of the NMIS to allow inspectors and meat controlofficers employed by the local government units to perform the duties of aninspector or meat control officer of NMIS;

15.Disease or defect-a pathological change or other abnormality;

16.Disinfection-means the application of hygienically satisfactory chemicals orphysical agents and processes to clean surfaces with the intention toeliminate micro-organisms;

17.Downer-refers to a crippled or weakened animal unable to stand or showingabnormal locomotion that shall be considered “suspect’ animal; excludesanimals weakened by forced water intake or ‘Tingal”.

18.Emergency Slaughter-means the immediate slaughter of an animalnecessitated by a previous accident ( e.g. bone fracture, danger ofsuffocation, heat stroke) to prevent continued suffering of the animal



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provided that the animal is found fit for slaughter after thorough ante-mortemexamination.

19.Fee-an imposition for the regulation or inspection of an article or commodity,or a change for proprietary services rendered or for the use of facility;

20. Fit for human consumption-meat that has passed and appropriately brandedby an inspector as safe and wholesome and in which no changes due todisease, decomposition or contamination have subsequently been found;

21.“ Forced Drinking” known locally as “Tingal” – refers to the act of forciblyadministering or introducing water orally to cattle, carabao or horse for thepurpose of increasing gross weight to defraud consumers regarding realweight and meat quality.

22. Fresh meat – meat that has not yet been treated in any way other than bymodified atmosphere packaging or vacuum packaging to ensure itspreservation except that if it has been subjected only to refrigeration, itcontinues to be considered as fresh;

23.Food animal – all domestic animals slaughtered for human consumption suchas but not limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs,deer, rabbits, ostrich and poultry;

24. General Santos City Slaughterhouse – refers to the facility, including itspremises, approved and registered by the controlling authority, owned andoperated by the City of General Santos, and used in the slaughter of animalsfor human consumption;

25.Health Certificate-a certification in writing, using the prescribed form, andissued by the Municipal or City Health Officer to a person after passing therequired physical and medical examinations and immunizations.

26.Hot Meat – refers to the meat from animal and poultry clandestinelyslaughtered and sold to the public;

27. Holding Pen – is a corral used for the lairage of food animals prior toslaughter;

28.Humane Slaughter – the slaughter of food animals that shall be done rapidlyand away from public view and must occur with the least fear, anxiety, painand distress to the animal.

29. Inspected and Passed – a condition wherein the carcasses or parts ofcarcasses so marked have been inspected and found to be safe, wholesomeand fit for human consumption;

30.Inspected and Condemned – a condition wherein the carcasses or parts ofcarcasses so marked have been inspected and found to be unsafe,unwholesome and unfit for human consumption;

31.Inspection – an act by an official inspector to ensure compliance with rulesand regulations including but not limited to humane handling of slaughteranimals, ante and post mortem inspection, quality assurance program,hygiene and sanitation program, good manufacturing program, sanitationstandard operating procedures, hazard analysis critical control point program,residue control program on any meat and meat product, meat establishmentfacilities, transport vehicles and conveyance;

32.Meat – refers to the fresh, chilled or frozen edible carcass including offalderived from food animals;



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33.Meat broker - any person, firm or corporation engaged in the business ofbuying or selling carcasses, parts of carcasses, meat or meat food products offood animas on commission, or otherwise negotiating purchases or sales ofsuch articles other than for his own account or as an employee of anotherperson, firm or corporation;

34.Meat Delivery Vehicle – an enclosed conveyance facility used for the transferof meat and meat products from one place to another in a hygienic manner.

35.Meat establishment – premises such as slaughterhouse, poultry dressingplant, meat processing plant, cold storage, warehouse and other meat outletsthat are approved and registered by the National Meat Inspection Service inwhich food animals or meat products are slaughtered, prepared, processed,handled, packed or stored;

36.Meat Inspection Certificate (MIC) – refers to an official document issued bythe Meat Inspector certifying the wholesomeness and fitness of meat andmeat products for human consumption and containing all relevantinformation to identify its ownership and origin.

37.Meat Inspection System – a system to ensure the safety and quality of meatand meat products for human food including but not limited to humanhandling of slaughter animals, ante-mortem and post-mortem inspection,Quality Assurance Program, Hygiene and Sanitation Program, GoodManufacturing Practices, Sanitation Standard Operating Procedures, HazardAnalysis Critical Control Point Program, and Residue Control Program, of acountry. It covers regulatory activities such as registration, licensing,accreditation, and enforcement of regulations and supported by laboratoryexamination;

38.Meat Inspector – a professionally qualified and properly trained officer, dulyappointed by NMIS or the local government unit for meat inspection andcontrol of hygiene under the supervision of a veterinary inspector;

39.Meat product – any product capable of use as human food which is madewholly or in part from any meat or other portion of the carcass of any foodanimals, excepting products which contain meat or other portions of suchcarcasses only in a relatively small proportion or historically have not beenconsidered by consumers as products of the meat industry, and which areexempted from definition as a meat product by the Secretary under suchconditions as he may prescribed to assure that the meat or other portions ofsuch carcasses contained in such product are not adulterated and that suchproducts are not represented as meat products;

40.Meat Handling - includes slaughter, preparations, inspection, cutting, chilling,transporting of meat;

41.“Naric” or “Check boards” – refers to a piece of meat sliced from the carcassby butchers for the purpose of defrauding the owner, vendor or dealer.

42.NMIS – National Meat Inspection Service;

43.Offal – means the by-products, organs, glands and tissue other than the meatof the food animal. Such offals, in relation to slaughtered animals, may ormay not be edible;

44.Post Abattoir Inspection – refers to the inspection of the meat and offals asthey are prepared and transported from the City Slaughterhouse to the meatmarkets;

45.Post Mortem Inspection – means the services in examining the animals afterslaughter to ensure the detection off lesions and abnormalities and to passonly meat and edible offals fit for food;



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46.Sanitation Inspector-an officer employed by the national, provincial, city ormunicipal government, who enforces sanitary rules, laws and regulations andimplements environmental sanitation activities.

47.Residue – any foreign substance including metabolites, therapeutic orprophylactic agents which are objectionable or hazardous to human healthremaining in the meat or meat products as a result of treatment or accidentalexposure;

48.Safe and wholesome – refers to meat and meat products that has beenpassed as fit for human consumption using the criteria that it a) will notcause food borne infection or intoxication when properly handled andprepared with respect to the intended use, b) does not contain residue inexcess of set limits, c) is free of obvious contamination, d) is free of defectsthat are generally recognized as objectionable to consumers, e) has beenproduced under adequate hygiene control, and f) has not been treated withillegal substances as specified in this ordinance and other related nationallegislation;

49.Stockyard/Corral – a required feature of a slaughterhouse where animals aredeposited rested, taken care of and inspected prior to slaughter.

50.Suspect – an animal suspected of being affected with a disease or conditionwhich may require its condemnation, in whole or in part when slaughtered,and is subject to further examination to determine its disposal.

51.Veterinary Inspector or Meat Control Officer – an inspector who isprofessionally qualified as a veterinarian duly appointed by the NMIS or thelocal government unit responsible for the supervision and control of meathygiene including meat inspection.

Article 3

Declaration of Policies

SECTION 1. Policies – The following are the policies in the management,administration, supervision, regulation, control, operation, maintenance andsanitation of the General Santos City Slaughterhouse, to wit;

a. The General Santos City Slaughterhouse shall serve the need of a fast,efficient and sanitary slaughtering facility of GS City Slaughterhouse, theneighboring municipalities, and some parts of the country as well.

b. The General Santos City Slaughterhouse shall operate daily.

c. Management shall ensure that only good animals are slaughtered in theGS City Slaughterhouse and only sound, healthy and wholesome meat andoffals are withdrawn and released there from.

d. Management shall see to it that appropriate fees and charges areassessed and collected for the use of the government facilities andservices rendered.

e. Only appointed Meat Inspectors of City Veterinarian’s Office or DeputizedMeat Inspectors of NMIS are authorized to perform meat inspection work.



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f. All food animals brought to the GS City Slaughterhouse and deposited inthe holding pen shall be presumed to be slaughtered immediately in thesucceeding slaughtering schedule.

g. No animals shall be slaughtered without having been subjected to andpassed ante-mortem inspection, and no carcass and offals withdrawn andreleased from the GS City Slaughterhouse without having been subjectedto post-mortem inspection and marked PASSED and issued with MeatInspection Certificate.

h. The animals are inspected on the day of slaughter and should beinspected again if they have to stay longer.

i. If the food animals slaughtered are for home consumption, the carcassand edible offals shall be claimed by the owners and released to them atthe GS City Slaughterhouse after payment of all appropriate fees.

j. Infected or diseased meat shall immediately be condemned, withdrawnfrom the abattoir, disinfected and properly disposed (buried) to makecertain that it will not be sold at the market and to prevent the spread ofdiseases.

k. All personnel in the GS City Slaughterhouse are required yearly to takeseminars on first aid and training on Good Manufacturing Practice andStandard Sanitation Operating Procedures.

l. Color coding of Butchers’ uniforms shall be adopted to identify them withtheir designated area of work to prevent cross contamination.

m. All personnel and butchers are required yearly to secure Health Certificateissued by the City Health Officer and must undergo Food HandlingOrientation conducted by GSC Field Health Services Sanitary Inspectors.

n. Buying of edible offals is not allowed in the slaughterhouse building andcompound.

o. No meat or edible offals shall be allowed entry into the GSC Central PublicMarket, except those slaughtered at the City Slaughterhouse and privateNMIS accredited slaughterhouse and transported through an NMISaccredited delivery van.

p. The slaughter of any kind of animals for sale or consumption of the publicshall be done only in the GS City Slaughterhouse and private NMISaccredited. The slaughter of animals intended for home consumption shallbe done elsewhere except large cattle; provided, that the animalsslaughtered shall not be sold or offered for sale.

q. All endangered species of animals brought into the slaughterhouse shallbe denied for slaughter and apprehended immediately and turned over tothe appropriate authority for proper disposal and protection accorded toall endangered animals.

r. Security, safety and order at the GS City Slaughterhouse shall be a basicconcern. Management shall find and adopt ways and means to ensuremaximum security, safety and order thereat.



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s. The City Mayor shall be empowered to enter into a Memorandum ofAgreement with private agency to hire and manage butchers to work inthe General Santos City Slaughterhouse. The said agency shall see to itthat their butchers follow the NMIS rules all the time.

t. The City Government may lease out the GS City Slaughterhouse to anyinterested, qualified and competent party provided that the assessmentand collection of fees and charges by the lessee shall be in accordancewith the provisions of Article VIII of this Ordinance.

Article 4Rules and Regulations

Section 1. – Rules and Regulations. The following regulations shall beobserved at the slaughterhouse, to wit:

a. Only GS City Slaughterhouse personnel and authorized butchers are allowedin the slaughtering area.

b. No butcher shall enter the premises of the abattoir if there is no scheduledslaughter of food animals.

c. Wearing of earrings and similar objects dangling from any part of the body isabsolutely prohibited while inside the abattoir premises.

d. During operations, authorized personnel in the slaughterhouse are requiredto wear their proper attire and safety devices.

e. All equipment must be cleaned thoroughly before and after using.

f. All electrical tools, instruments, and machines shall be detached ordisconnected from the main supply or outlet after all the work isaccomplished.

g. No tethering of animals anywhere in the abattoir premises except instockyard or corral or holding pens

h. No selling of carcasses, meat cuts, viscera and offal inside theslaughterhouse

i. No deboning inside the abattoir

j. No use of pointed objects, broken glass, bladed piece of metal and similarobjects in marking animals

k. No dropping, throwing or hurling of animals from the delivery truck causingbruises, injury to the limbs and other damages

l. No washing of delivery trucks inside the abattoir premises

m. Suspected stolen animals brought into GS City Slaughterhouse shall be heldand reported to the proper authority immediately.

n. No firearm is allowed in the GS City Slaughterhouse building and compound.



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o. No gambling in whatever form shall be allowed in the slaughterhouse buildingand compound.

p. No persons are allowed inside the GS City Slaughterhouse except when theyare on educational or observation tour or otherwise authorized by properauthority.

q. The slaughterhouse building or any portion thereof shall not be used in as asleeping or living quarter.

r. Smoking and loitering are strictly prohibited in the slaughterhouse buildingand compound.

s. Drunk or intoxicated personnel and butcher are prohibited from making entryinto the slaughterhouse compound.

t. No immoral acts inside the abattoir

Section 2. – Permit to Slaughter – Before any food animal is slaughtered forpublic consumption, a permit to slaughter shall be secured from the CityVeterinarian or his duly representative.

Section 3 – Requirement for the Issuance of a Permit for the Slaughter of LargeCattle - Before the issuance of a permit to slaughter for large cattle, the Citytreasurer shall require the production of the Certificate of ownership of the owner ifsaid owner is the applicant, or the original Certificate of Ownership and theCertificate of Transfer showing title in the name of the person applying for thepermit if he is not the original owner.

Section 4-Meat inspection 1. All livestock and poultry slaughtered for food and their meat products shall be

subjected to Meat inspection and examination before distribution for sale. 2. Only the Meat inspectors and Meat control Officers are authorized to perform

Meat Inspection work.3. An ante-mortem examination and inspection of cattle, carabao, hogs, goat

and other food animals shall be made before slaughtering shall be allowed inpublic and private abattoirs

4. No animal shall be slaughtered for food without ante-mortem examinationrequired by this ordinance. Carcasses or parts of carcasses of animalsslaughtered without such ante-mortem examination shall be condemned.

5. It shall be unlawful for any person, association or partnership to slaughterany food animal for public consumption without subjecting the animal toante-mortem inspection prior to slaughter.

6. A careful post-mortem examination and inspection shall be made of thecarcasses and parts thereof of cattle, carabaos, hogs, goats and other foodanimals slaughtered at GSC Slaughterhouse and licensed private abattoir. Nocarcass shall be passed for human consumption without undergoing post-mortem inspection.

7. Downers as a result of accident shall undergo emergency slaughter and shallbe slaughtered in the presence of the animal owners and shall be inspectedimmediately by the Meat Inspector to determine the fitness for human food.

8. An animal that becomes incapacitated and in dying condition as a result of“Tingal” or forced administration of water shall not be considered as downerand shall be condemned immediately.

9. Any animal marked as “suspect” on ante-mortem inspection, which in theopinion of the Meat Inspector will cause the spread of an infectious animaldisease, shall be reported to the City Veterinarian for final judgment. The



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slaughter of the “suspect” animal shall be deferred and shall be confined andisolated where it may treated to prelude contamination of the premises,equipment and personnel.

10.Carcasses and parts thereof found to be sound, healthful, wholesome and fitfor human consumption shall be branded and marked “Inspected and Passed”while carcasses or parts thereof found on final inspection to be unsound,unhealthful, unwholesome or otherwise unfit for human consumption shall beconspicuously marked “Condemned” on the surface tissue thereof at the timeof inspection.

11.Condemned carcasses and viscera shall be the responsibility of the UtilityWorker of City Administrator’s Office to dispose them properly and promptlywith the supervision of the Meat Inspector.

12.The Meat Inspector or Meat Control Officer shall issue Meat InspectionCertificate for carcasses or parts thereof that have been “inspected andPassed” certifying to the wholesomeness and fitness of meat for humanconsumption and containing itemized information as to the owner, transport,species of the food animal carcass, number of heads, weight, destination andother relevant destination to identify its ownership and origin.

Section 5-Transfer of Meat from Slaughterhouse to Public Market1. No meat for sale to the public shall transferred from GS City Slaughterhouse

to GS Central Public Market and other public markets in General Santos Cityexcept by means of NMIS accredited Meat Delivery vans.

2. The Meat control Officer or Meat Inspector shall conduct post-abattoirinspection as a follow-through at the different meat outlets in public satellitemarkets, hotels, resorts, restaurants, cold storage plants, processing plantsand similar establishments.

3. The government inspectors shall have unrestricted access at all times tostorage or display areas of meat and meat products.

4. Meat dealers, meat vendors and other meat handlers shall present the MeatInspection Certificate on the demand by the Meat control Officer or MeatInspector.

5. The carcasses or parts thereof of food animals not covered by a MeatInspection Certificate shall be considered to have been slaughteredclandestinely or have not undergone meat inspection and shall be consideredas “Hot Meat” and be subjected for condemnation.

6. “Hot Meat” from food animals found to be fit for human consumption shall begiven to the orphanage, Home for the Aged and City jail.

7. Confiscated “Hot Meat” found to be unfit for human consumption shall becondemned and disposed properly and promptly.

Section 6 – Authority to formulate, adopt and implement rules and regulations.With the approval of the City Mayor, the City Administrator’s Office which is incharge of the management, administration, supervision, operation, maintenanceand sanitation of the GS City Slaughterhouse shall formulate, adopt and implementspecific rules and regulations to ensure efficiency, effectiveness, order and viableoperations of the GS City Slaughterhouse.

Article 5

HUMANE HANDLING AND TRANSPORT OF FOOD ANIMALS/TRANSPORT OFCARCASSES AND OTHER PARTS

Section 1. There will be no inhumane handling and no cruel confinement orrestraint shall be made on the food animals while being transported to the GSCSlaughterhouse. Section 2. Inhumane handling and cruelty in the transport of food animalsincludes overcrowding, loading hogtied inside or at the back of a tricycle, wounds



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intentionally inflicted for the purpose of identification, and other acts causingtrauma, overheating, behavioral stress, physical harm or discomfort to the animal.

Section 3. It shall be unlawful for any person to forcibly introduce water orany liquid through the mouth or any substances excessively into its body forpurpose s of increasing its weight or to make it appear heavier prior to sale orslaughter and for any unlawful or fraudulent practices.

Section 4. “Tingal” is a form of cruelty which causes the animal to bloat andsuffocate as contemplated in the Animal Welfare act of 1998. Under this Ordinance,the following are punishable acts under such law:

a. Display of overhead plastic or metal water containers in delivery trucksdesignated to force water into the mouth of the animal.

b. Actual forcing of water into the mouth by the use of any means such as butnot limited to bamboo, tube, bottle, G.I. pipe and PVC pipe in order toincrease body weight.

c. Assisting someone to force water into an animal’s mouth by whatever means.Section 5. Carabao, cattle and horse found to be No delivery vehicle carryinglive animals are used to deliver clean carcasses for distribution to the market.Section 4. No vehicles shall be allowed access to sanitary areas. Vehicles are

allowed only in designated parking areas.Section 5. Privately-owned meat delivery vans shall follow the following

conditions:

a. Those used to transport live animals shall not be used alternately fortransporting carcasses in order to avoid possible contamination.

b. Only closed meat delivery vans shall be used to carry carcassesintended for market outlets and must not carry people other than thedelivery assistants not exceeding two (2) persons.

c. Only registered and NMIS accredited meat delivery vehicles shall beallowed to transport carcasses, offals and viscera from theslaughterhouse to the meat outlets.

Article 6

REGISTRATION, LICENSING AND ACCREDITATION

Section 1. The City of General Santos shall, by ordinance, authorize theestablishment and operations of private slaughterhouses, whether for public use orexclusively as part of meat processing complex. However, it shall be unlawful forany person, association, partnership or corporation to operate and maintain privateslaughterhouse for the purpose of slaughtering food animals and selling meat andmeat products for public consumption without accreditation from the City of GeneralSantos.

Section 2. The City Mayor shall accredit any private abattoir, dressing plant andmeat processing plant within the territorial jurisdiction of the city after compliancewith the following requirements, to wit;

a. A resolution favorably endorsing the applicant from the City Council ofGeneral Santos City.

b. Recommendation from the National Meat Inspection Service and the CityVeterinarian.

c. Zoning requirements and minimum sanitary and structural standards.d. Acquisition of building, business and other permits and clearances.

Section 3. An Accreditation Fee shall be paid directly to the City Treasurer in theamount of Php2,500.00, valid for one (1) year. Upon renewal, the amount ofPhp1,000.00 shall be paid annually thereafter.



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Section 4. Periodic evaluation shall be conducted on the facilities and sanitarystatus. Failure to maintain sanitary and structural standards shall cause thecancellation of the accreditation granted after due notice and sufficient period toeffect the required changes.

Article 7

Responsible Offices and Personnel

Section 1 – Offices. The City Administrator’s Office shall be responsible for themanagement, administration, operation, maintenance and sanitation of the GeneralSantos City Slaughterhouse; The City Veterinarian’s Office for technical andregulatory function; The City Treasurer’s Office for revenue collection; The CityMayor’s Office-Civil Security Unit for security and peace and order of the area.

Section 2. Personnel. The General Santos City Slaughterhouse shall bemanned by the following personnel and those who shall be appointed by the CityMayor upon recommendation of the City Administrator:

A. From the City Administrator’s Office

1. Slaughterhouse Mastera. Takes responsibility on the over-all administration, operation,

maintenance and sanitation of the slaughterhouse;b. Exercises direct administrative supervision over all personnel assigned

at the slaughterhouse, including those personnel from the CityVeterinarian’s office, the City treasurer’s Office and the Civil Securityunit and the butchers as well;

c. Executes and implements the general policy of management andoperations at the General Santos City Slaughterhouse;

d. Implements pertinent laws and ordinances. Implements policies, rulesand regulations adopted and/or promulgated by the City Governmentthrough the City Administrator, approved by the City Mayor;

e. Ensures the safety of all government property and all personnel,including butchers, within the premises;

f. Continuously works towards the viability of the facility;g. Maintains the slaughterhouse in good operating condition at all times,

and to comply with meat hygiene and inspection regulations set by thecontrolling/competent authority;

h. Formulates, proposes and adopts measures to ensure effective andefficient administration and viable operation of the General Santos CitySlaughterhouse;

i. Ensures proper maintenance and upkeep of all physical resources,consisting of the slaughterhouse itself, facilities and premises;

j. Prepares and submits periodic reports to the City Administrator’sOffice, and

k. Performs such functions as may be assigned by the City administrator.

2. Administrative Clerk

a. Serves as Day-Shift Supervisorb. Maintains record of number of heads of animals slaughtered and

number of kilos of carcass and edible offals delivered to the publicmarket, submits report to the Slaughterhouse master; and

c. Maintains personnel Recordsd. Performs such other functions as may assigned by Slaughterhouse

Administrator

3. Utility Worker II



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a. Takes charge of the cleanliness, hygiene and sanitation requirement ofthe slaughterhouse by keeping the office, rest rooms, slaughterhousebuilding, holding pen, and premises clean.

b. Takes care of the environmental sanitation, garbage collection,landscaping and orderliness around slaughterhouse premises.

c. Monitors the animals on the holding pen.d. Responsible for the disposal of condemned materials following

prescribed methods under the supervision of the Meat Inspector.

B. From the city Veterinarian’s Office

1. Meat Inspectora. Conducts ante-mortem inspection on food animals brought to the

slaughterhouse and pass for those found to be good for slaughter.b. Rejects animals which have failed to satisfy the standards set by NMIS;c. Submits report on the number of animals inspected and condemned;d. Conducts Post-Mortem Inspection of carcasses and offals to determine

whatever they are fit for human consumption;e. Issues Meat Inspection Certificate/Meat and Meat Products Certificatef. Condemns unwholesome meat and offals;g. Conducts Post-abattoir inspection to prevent the sale of hot meat;h. Performs such other functions as may be assigned by supervisor;i. Submits monthly slaughtering report to the slaughterhouse master.

C. From the City treasurer’s Office

1. Revenue Collector

a. Collects all the fees due to the government and makes sure these feesare collected accurately and promptly;

b. Issues Official Receipts for all payments received;c. Prepares certificate of Ownership and transfer Certificate of Ownership

for large cattle;d. Turns over collection daily to the City Treasurer’s Office, prepares and

submits Daily Collection Report to the City Treasurer and Cityadministrator thru the Slaughterhouse master

e. Performs such other functions as may be assigned by supervisor

D. Civil Security Unit

1. Watchman/Security Agenta. Provides security to government personnel, property and any other

valuables within the slaughterhouse premises on a 24-hour;b. Records in the logbook at the gate all incoming and outgoing vehicles

and other information;c. Implements policies, rules and regulations on security and safety

promulgated or issued by competent authority and to renderreport/logbook.

Article 8

Fees and Rates of Fees

Section 1. Fees. There shall be imposed and collected at the General Santos CitySlaughterhouse fees for the following:

a. Ante-mortem inspection fee. For the services in examining the animals priorto slaughter to select for food animals which are adequately rested and areapparently free from diseases or abnormal conditions; isolate for furtherexamination diseased. Suspected diseased, suspected abnormal animals,



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prevent contamination of personnel, premises and equipment by an animalsuffering from a disease which is communicable, and gather information forpost-mortem inspection, diagnosis and judgment of carcass and offals;

b. Corral Fee. For the use of the facility in the lairage of animals before theactual slaughter;

c. Post Mortem Inspection Fee. For services in inspecting all animals to ensuredetection of lesions and abnormalities and to pass only meat and edible offalsfit for food; all such meat offals as are inspected shall be properly stampedand accompanied with Meat Inspection Certificate/Meat and Meat ProductInspection Certificate before transport to the Central public Market; the basisshall be per carcass;

d. Certificate of Ownership fee. For the issuance of credential of ownership oflarge animals;

e. Transfer of Certificate of Ownership Fee. For the issuance of credential oftransfer of ownership of large animals;

f. Permit Fee to Slaughter. Before any animal is slaughtered for publicconsumption, a permit fee to slaughter therefore shall be paid to CityTreasurer’s Office or his duly authorized representative.

Section 2. Rates of Fees. The rates of fees shall be as follows: Fee Cattle Hog Goat/Sheep

1. Corral Fee P20.00 P5.00 P5.002. Permit to Slaughter30.00 15.00 15.003. Ante-Mortem 5.00 3.00 3.004. Post-Mortem 50.00 15.00 15.005. Certificate of Ownership 25.006. Transfer of Cert. of Ownership 27.00

PROPOSED INCREASE FEES1. CORRAL FEE P100.00 50.00 30.002. Permit to SLAUGHTER 150.00 100.00 75.003. ANTE-MORTEM 100.00 80.00 80.004. POST-MORTEM 200.00 150.00 150.00

Section 3. Other Fees and charges-All other fees and charges imposed andcollected under existing laws and orders of the National Meat Inspection servicesshall continue to be imposed and collected pursuant thereto.

Article 9

Laws, Administrative Orders and Sanctions

SECTION 1. – Laws and Administrative Orders. All laws as well as theadministratve orders, rules and regulations and other issuances of the NationalMeat Inspection Service governing or covering the management, administration,regulation, operation and maintenance of slaughterhouse shall apply to the GeneralSantos City Slaughterhouse.

SECTION 2. Sanctions. Any person found to have violated any of the rules andregulations provided herein and those that may be formulated, adopted andimplemented by the City Administrator’s Office with the required approval of theCity Mayor shall be denied the privilege to avail himself of the facilities and servicesof the General Santos city slaughterhouse. Notwithstanding the herein provision, theCity Government may pursue an action in court which shall impose upon theaccused, in case of conviction, a penalty of imprisonment of not more than six(6)months, or fine of not less than P1,000.00 or more than P2,000.00 or both at thediscretion of the court.



General Santos City


Article 10

Final Provisions

Section 1. Separability Clause-If, for any reasons or reasons, any part ofprovision of this Ordinance shall be held unconstitutional or invalid, other parts orprovisions hereof which are not affected thereby shall continue to be in full forceand effect.

Section 2. Repealing Clause-Except as otherwise provided herein, allordinances, rules and regulations and other similar issuances, or parts thereof,which are inconsistent herewith, are hereby repealed or modified accordingly.

SECTION 3. Effectivity-This Ordinance shall take effect upon its approval.



General Santos City


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