1 - Administration offices.

2 - Reception, where animals are received and veterinary examined prior to slaughter, were the invalid ones are excluded, and good one are given identification numbers for their owner to enter the barns in preparation for slaughter.

3 - The hall, where the animals are slaughtered, processed and examined after slaughter and stamping the healthy ones with seals for validity and enter them in the refrigerators. The meat which is not good is excluded and supervising and cleaning the remains, such as: intestines, legs and heads. Also the transfer of meat, by the slaughterhouse's special cars, to the market is supervised.

4 - Maintenance Section, which performs preventive maintenance on the rotating machinery and equipment at the slaughterhouse, as well as operation and maintenance of water and electricity and supervision of all equipment, hardware and slaughterhouse facilities in general. 

The Environmental Protection System:

A system of environmental protection have been taken into account in the design and business plan development of the automated slaughterhouse, as follows:

1. Blood resulting from the bleeding after the slaughter: being separated from the drainage network and assembled inside the cistern, then pumped into a special tank which is located outside the slaughterhouse.

2. Meat which is unfit for consumption: is collected and disposed of by safe means and under veterinary supervision in cooperation with the Department of the Environment.

3. Potbellies, intestines and legs: are mechanically cleaned and treated with special equipment. The waste is collected in plastic bags and sent daily to the main garbage dump.

4. Animal manure in the barns: is also collected and transferred to the main garbage dump.

5. The transfer of meat from the slaughterhouse to the market is done by special cars with healthy specifications, cooled and equipped for this purpose. Health check is implemented on them on a daily basis.

 Services provided by the slaughterhouse:

1 - Meat inspection and making sure they are free of disease and suitable for human consumption to protect consumers from health hazards caused by eating infected meat.

2 - Citizen awareness through the dissemination of health and scientific articles, TV ads and flyers.

3 - Assisting university students in preparation for their research in this regard.

4 – Prohibiting slaughter outside the slaughterhouse.

5 - Training recent vets graduates and students of colleges of Veterinary Medicine

6 - Provide statistical information for scholars, planners and concerned parties.

Why slaughter in the slaughterhouse?

1. The discovery of animal diseases, if any, which can be passed to humans when dealing with diseased meat.
2. Availability of modern sterile instruments and equipment, which facilitates the slaughtering and safe processing.
3. Veterinarians who carry out precise medical checks on animals before and after slaughter.
4. Clean and sterile slaughter halls which guarantee that no transmission of any disease to the meat after slaughter.

All of the above reasons make the consumer the first beneficiary of the services provided by the Municipal slaughterhouse and invites everyone to care for himself and his family, as it cares for them, and not to buy meat unless it is stamped by the special, and official, seal of the slaughterhouse.