The group evaluated an animal slaughterhouse called APDC in Valenzuela City, Philippines. They assessed the facility based on criteria like hygiene, equipment, personnel, processing, and animal welfare. Most areas scored between 4-5 out of 5. The slaughterhouse was found to meet standards for facilities, cleanliness, humane treatment of animals, and production of safe meat. The group suggested the slaughterhouse could further improve staff attitudes and outreach to help educate others.

1. Animal Ecology Animal Welfare evaluation on selected animal venues

2. Our group was assigned at slaughterhouse. So thus, we must evaluate one of the slaughterhouses here in Valenzuela. We chose APDC (Animal Product Development Center) at A. Fernando St., Marulas, Valenzuela City. We evaluate last February 24, 2009. SLAUGHTERHOUSE EVALUATION

3. The group is still the same as in the EIC program. Don Velasquez Leader Patrick Chua Asst. leader Richard Oclarino Charles Chang Jason Rogero members SLAUGHTERHOUSE EVALUATION

4. We would like also to thank the APDC staffs who made the evaluation possible: Ms. Emy Lopez Dr. Davino Catbagan Ms. Josefina Contreras Dr. Angelo Guno Mrs. Francisca Lita And other personnel whom we appreciate their time and effort in helping us for the evaluation SLAUGHTERHOUSE EVALUATION

5. Here are the criteria for evaluation and the average scores of each criteria SLAUGHTERHOUSE EVALUATION

6. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION I. Process hygiene a. Site of buildings for slaughtering and processing 4.4 >is the slaughterhouse suited away from the residential area? 4.4 >is the access for animals (either by road, rail and/or stock route) assured? 4.6 >is there an abundant supply of potable water 4.4 >are there adequate facilities for treatment and disposal?

7. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION b. Size 4.4 >is there a reasonable relationship between the size of the slaughter facilities and the number of animals to be killed 4.2 >is there sufficient space for lairage and tripe and hide treatment 4.6 >is there sufficient space to dig pits for condemned animals, compost stacks, lavatories, etc. 4.8 >is there sufficient space for disposal of liquid and solid waste

8. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION c. buildings/facilities 4.6 >is the buildings/facilities constructed that clean and unclean processes and products do not mix 4.8 >floor (it must be hard, smooth, and impervious, sloping towards a drain thus cleaning with water) 4.4 >walls (smooth and cleaned) 4.0 >roof (properly sealed with no holes at it)

9. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION II. Equipment 4.2 >is the equipment easily to dismantle or remove to facilitate cleaning 4.4 >is the equipment made of non-corrosive materials 4.2 >are there procedures assuring a periodical or continuous cleaning of hoists 5.0 >is the equipments properly washed, cleaned, and stored

10. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION III. Personnel 4.8 >are they performing all the work needed in a slaughterhouse 5.0 >are they equipped with the process of hygiene, personal hygiene, cleaning and disinfection 4.4 >are they responsible for the maintenance of the slaughterhouse 4.6 >are they active in cleaning before and after the slaughtering process

11. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION IV. Climatic conditions 3.2 >is the slaughterhouse start slaughtering during the night hours before sunrise 3.4 >is the slaughterhouse distribute the meat for sale in morning hours 4.4 >is the facilities weather-dependent (outdoor temperature, rainy/dry periods, water supplies, etc.) 4.8 >is the water supplies sufficient enough

12. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION VI. Water and energy supplies 4.4 > is there sufficient water of drinking quality available 4.0 >are the facilities has other alternatives sources of energy to conserve energy

13. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION V. Sanitary facilities 4.8 >are the water points, hoses, sterilizers for hand tools etc. and cleaning equipment provided in sufficient numbers 4.8 >are there sufficient number of toilets/latrines and arrangements for hand-washing or even bathing 4.8 >are these facilities kept clean and well maintained 4.4 >are there areas for resting/eating for the assurance that personnel’s food and the carcass can't be mixed

14. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION VII. Processing 4.8 > is the clean and unclean operations are efficiently separated 4.6 > is the slaughterhouse are divided into dirty and clean operations 4.6 > is the dirty sub-processes followed (lairage- stunning- slaughtering – bleeding- skinning and dehairing) 5.0 > is the clean sub-processes followed (evisceration -chilling/hanging- cutting/deboning - freezing/delivering) 4.6 > is the regulations concerning feeding and watering of the animals before slaughter considered 4.8 > is there a separate lockable room for keeping condemned material until the end of the working day 4.4 >is there available deep pit for disposal of condemned material

15. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION VIII. Environmental hygiene 4.4 > proper fencing of the slaughterhouse (public, dogs, etc.) 4.0 >pest controls (pests, rodents, insects, bird) 4.6 >liquid and solid waste disposal

16. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION IX. Personal hygiene 5.0 >hand-washing 5.0 >working clothes 5.0 >hair covering 3.6 >gloves 5.0 >health of the workers

17. INSTRUCTIONS: using the scale, with 1 meaning poor up to 5 meaning excellent , write the number that best correspond to your rating for each question SLAUGHTERHOUSE EVALUATION X. Animals 4.6 >are the animals properly separated with different cages 4.4 >are the animals stress-free before slaughtering 4.4 >are the animals in good condition and is healthy 4.4 >are the animals properly slaughtered without violating any animal rights 4.4 >are the animals properly examined before slaughtering 4.4 >are the animals are the animals properly handled during the process

18. Comments: The slaughterhouse of APDC is an ideal slaughterhouse that must be followed by all the slaughterhouses in the Philippines. They have enough facilities and buildings. The animals were properly treated before undergoing the process. They feed them and give sufficient amount of water before slaughtering. They actually observing the animals and if they were healthy and they insure that they have no illnesses or diseases before doing the process. Condemned animals were killed properly and placed on an open space that is far away to the slaughterhouse to be buried to avoid spreading of the diseases. The slaughterhouse is maintained and cleaned well so that the end product of the slaughtered meat would be clean and safe. The slaughterhouse undergoes quality control and they assure that they pass the criteria given to them by NMI. They have enough veterinarians and well-trained butchers to ensure the quality of slaughtering they offer. SLAUGHTERHOUSE EVALUATION

19. Suggestion: We as a group suggest to improved the attitude and the mentality of each person on the slaughterhouse industry so that they can give us a really excellent services and give us fresh, clean, and safe products. Also we suggest that they must do many activities outside the center so that they could help many people who wants to know more about slaughtering and wants to have a slaughtering business. SLAUGHTERHOUSE EVALUATION