MANDATE

 

VISION  

A service-oriented sustainable, reliable Establishment as a source of safe, quality, healthy and clean fresh meat for all consumers.

MISSION    

To ensure the production and provision of clean, healthy and quality fresh meat for all meat consumers.

THE STAFF  

 

JESSIE M. MACADANGDANG Market Supervisor II/Slaughterhouse Master  
JOENATHAN G. RAZOS  Meat Inspector I  
DARWIN C. GABATINO Revenue Collector Clerk I/JO  
ONOFRE Z. LINGAYU Driver I  
ANTONIO DE LEON Security Guard I  
JANSSEN S. RAMOS  Security Guard I  
NARIO S. SANTIAGO Security Guard I  
ALEX V. MENDIGUARIN Security Guard I  
RAFAEL B. PANIT Security Guard I/JO  
JOCEL A. COMPAY  Security Guard I/JO  
ROLLY C. UNTALAN Security Guard I/JO  
PATRICIO A. COMPAY Administrative Aide I  
LEONARDO M. PADILLA Administrative Aide I  
BONGBONG B. LINNOM Administrative Aide I/JO  
JOSEPH N.BANGLIG Administrative Aide I/JO  
REDENTOR W. NAPPOD     Administrative Aide I/JO  
MARIO GUIN-OM  Administrative Aide I/JO  
LITO D. HALIPAN Administrative Aide I/JO  

CITIZENS CHARTER

 

OUR SERVICES

A.      INSPECTION OF ANIMALS PRIOR TO SLAUGHTER (ANTE-MORTEM INSPECTION)

The Service:

Ante-Mortem Inspection is required to ensure that all animals intended for slaughter are fit for human consumption.

Please follow these steps

You will need to present

YOU WILL NEED TO PAY

It will take you

Please approach

1.    Present the animal/s to the security guard or livestock inspector for recording and inspection.

(During Outbreak

Brgy Cert & Vet or Mun Health cert.)

 

Hog:

2 minutes/hd

 

Large Animal:

3 minutes/hd

 

 

Security Guard On Duty

 2.    Weighing the hog/s

(When required)

 

 

P 5.00/head for commercial

P 10.00/head for Outsiders

 

3 minutes/hd.

 

Security Guard  On-Duty

 

 

3.  Submit documents for

Verification (for  Large

Animal)

 

 

Certificate of Large Animal (COLC)

 

 

2 minutes for COLC

 

Security Guard On Duty

 

4. Leave the animals at the corral for Quarantine and for Re-Inspection (Ante- Mortem Inspection)

NOTE: In case the animal is unfit for human consumption or affected with very contagious disease, the animal will be isolated and rejected for slaughter. This case will be reported by the Slaughterhouse Master to the Prov./Mun. Vet. for proper condemnation.

 

 

 

 

 

 

 

2 minutes/hd.

Joenathan Razos Meat Inspector

 

Or

 

Jessie M. Macadangdang

Slaughterhouse Master

Accomplish Client Feedback Form and drop at designated suggestion box.

TOTAL RESPONSE TIME: 10 Minutes for hog and 11 Minutes for Large Animal

 

B.   INSPECTION AND BRANDING OF ANIMAL’S CARCASSES, ORGANS AND PARTS (POST-MORTEM EXAMINATION)The Service:

After the slaughter of livestock, the Meat Inspector inspects the animal’s carcasses, organs and parts that are not afflicted with any disease and therefore fit for human consumption, Branding (inspected & passed markings on the carcasses) is conducted to ensure that the inspection has been made and for people to know that the meat is safe for consumption.

Please follow these steps

You will need to present

YOU WILL NEED TO PAY

It will take you

Please approach

1. Recording of animals for slaughter

Certificate of Large Cattle(COLC) for Large Animal

 

 

            1 minute/head

SG On Duty or

DARWIN C. GABATINO

RCC1

 

2. Pay Slaughter Fee and Other Charges then get the Official Receipt

A. FOR MEAT VENDORS

(Commercial Purpose)

 

 

 

 

 

 

 

 

 

 

 

B. HOME CONSUMPTIONS (Outsiders or animals slaughtered not intended for sale at the public market)

 

 

For Hogs:

   Ante-Mortem   = 4.40

   Permit Fee      = 6.60

   Slaughter Fee  = 25.30

   Post-Mortem   = 4.40

   Delivery Fee    = 10.00

   Offal Cleaning  =15.00

            TOTAL   = 65.70/head

Plus other charges like:

   Weighing Fee   = 5.00

   Corral Fee        = 6.60

Washing Fee:

   Tricycle           = 15.00

   Jeep               = 30.00

   Truck              = 40.00

For Large Animals:

   Ante-Mortem    = 7.70

   Permit Fee       = 13.20

   Slaughter Fee   = 40.70

   Post-Mortem    = 7.70

   Delivery Fee     = 25.00

   Transfer Fee     = 10.00

   Secretary’s Fee = 23.00

   Offal Cleaning   = 37.00

             TOTAL   = P164.30/head

 

For Hogs:

   Ante-Mortem   = 4.40

   Permit Fee      = 6.60

   Slaughter Fee  = 33.00

   Post-Mortem   = 4.40

   Offal Cleaning  =15.00

            TOTAL   = 63.40/head

Plus other charges like:

   Weighing Fee   = 10.00

   Corral Fee        = 6.60

For Large Animals:

    Ante-Mortem    = 7.70

   Permit Fee       = 13.20

    Slaughter Fee   = 55.00

    Post-Mortem     = 7.70

   Transfer Fee    = 10.00

    Secretary’s Fee = 23.00

    Offal Cleaning   = 37.00

            TOTAL   = P153.60/head

 

 

DARWIN C. GABATINO

RCC1

3. Inspection and branding of the carcasses, organs and parts.

 

Official Receipt

 

Hog:

3minutes/hd

 

Large Animal:

7minutes/hd

JOENATHAN G. RAZOS

Meat Inspector 1

Or

JESSIE M.MACADANGDANG

Slaughterhouse Master

C.      DELIVERY OF CARCASSES TO THE PUBLIC MARKET AND ACCREDITED MEAT SHOP.

 

A.   For Commercial Purpose:

Wait for the Delivery of carcasses, organs and parts in your designated stalls at the Solano Public Market.

 

B.   Home Consumption:

Get Inspected meat, organs and parts.

 

Official Receipt

 

 

 

 

 

Official Receipt

 

1ST Trip

3:30 am

 

2nd Trip

4:30 am

 

3rd Trip

5:30 am

 

 

 

 

 

1 hour

DRIVER 1

 

Onofre Z. Lingayu

 

UTILITY

 

Leonardo M. Padilla

Patricio A. Compay

Lito D. Halipan

Mario Guin-om

Joseph N. Banglig

Redento Nappod

 

 

 

(For Home Consumption)

Wait for the animal carcasses at the slaughterhouse delivery area.

Accomplish Client Feedback and drop at designated suggestion box.

TOTAL RESPONSE TIME: Hog: 19 Minutes/head & Large Animals 26 Minutes/head

 

D. ISSUANCE OF CERTIFICATE OF TRANSFER OF OWNERSHIP OF LARGE CATTLE (CTOLC)

The Service:

The COLC is required before the slaughter of large animals.

Please follow these steps

You will need to present

YOU WILL NEED TO PAY

It will take you

Please approach

1.    Present large animal (cow, carabao) for recording and submit documents

Certificate of Ownership for Large Cattle (COLC)

 

 

 

2 minutes

SG On-Duty

 

2.    Verification of documents and ocular inspection of the large animal.

 

·   

 

5 minutes

SG On-Duty

Or Meat Inspector Jonathan Razos

3.    Preparation, signing and issuance of Certificate of Transfer

 

Official Receipt

·   

 

8 minutes

 

Darwin C. Gabatino

RCC1

Accomplish Client Feedback and drop at designated suggestion box.

TOTAL RESPONSE TIME: 18 MINUTES

 

E. CLIENTS/CONSUMERS WELFARE

The Service:

Persons with problems of lost cattle outside and of lost hogs within the premises of the slaughter must inform the Slaughterhouse Master so that in case the animal would be presented for slaughter, the same can be abated and the real owner be notified.

This service also resolves complaints regarding meat that are sold at the public market without proper document and found not fit for human consumption.

PLEASE FOLLOW THESE STTEPS

YOU WILL NEED TO PRESENT

IT WILL TAKE YOU

PLEASE APPROACH

1.  Interview on the     nature of the complaint

Certificate of Ownership

(COLC)

15 Minutes

 

 

 

JESSIE MACADANGDANG

Market Supervisor II Slaughterhouse Master

2.   Wait for the verification and resolution of the complaint

 

1 day

3.   Formal confrontation if a prima facie evidence exists regarding the complaint.

 

1 day

4.   Wait for the resolution of the case or endorsement to higher authorities

 

1 day

Accomplish Client Feedback and drop at designated drop suggestion box.

TOTAL RESPONSE TIME: 3 Days & 18 minutes

OFFICE DIRECTORY

 

PROGRAMS AND PROJECTS  

 

ACCOMPLISHMENT REPORT  

 

GALLERY

 

DOWNLOADABLE FORMS