Local time: Monday, 20 November 2017 04:08:30hrs
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ABATTOIR

ABATTOIR

DESCRIPTION OF THE SERVICE

The abattoir is responsible to ensure that wholesome meat reaches the community of the town Jwaneng and to a certain extent some of the neighbouring villages and towns especially Gaborone. Food animals are slaughtered and inspected to ensure that no meat is unfit for human consumption reaches the community. This is in accordance with the livestock and Meat Industrial Act.

  • Inspection

This is divided into two:

  1. Ante-mortem
  2. Post-mortem

Ante-mortem is done first thing in the morning to detect any signs of diseases or unstableness immediately before slaughter so that appropriate action can be taken to avoid slaughtering of unfit animals.

Post-mortem inspection is carried out on carcasses for disease conditions that cannot be easily detected with naked eyes on living animals.

  • Delivery of meat

After post-mortem inspection, meat is cleaned with cold water and sound meat will be ready for delivery.

Condemned meat: All condemned meat is incinerated. Detained carcasses found with measles are kept at the cold room at a very cold temperature of minus 10 degrees Celsius for 14 days, after which they are declared fit for consumption and are handed back to owners.

HOW DO I OBTAIN THE SERVICE?

The service involves other stakeholders such as Veterinary Department of the Ministry of Agriculture that ensures that animals are disease free prior to slaughter at the abattoir. Also involved is the Tribal Administration (Dikgotla) that provides certified permits to farmers for entry at the abattoir, which ensure that the animals are cleared of any criminal activities.

It is important to note that the veterinary department also provides “Animal movement permit” with equal number of animals included in the Kgotla permit. The Kgotla permit is valid for one week (7days) after registration and veterinary permit not more than three days before entry at the abattoir. These are thoroughly checked at the abattoir gate.

These animals are then kraaled after identification to their respective destination for a night so as to rest and bring blood circulation to at least normal for proper bleeding during slaughter.

NB:  It is very important to note that a booking with the abattoir needs to be made by the butchery after an agreement of sale between the farmer and the butchery.

COST INVOLVED IN OBTAINING THE SERVICE?

Charges involved in the whole process are detailed as follows:

Cattle

Small Stock

Transportation fees

P80.00

P15.00

P30 per trip (within Jwaneng)

WHERE CAN I GET THE INFORMATION?

Contact: Abattoir - 5881313

Or

Environmental Health Division - 5880303

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