Title_____

Submitted To:

Submitted by:

Schedule and Date Submitted:

 I. Location Plan

A. Title

B. Location

Photo of the location

__________ maybe the largest barangay in the municipality but it is the second of the

less populated barangay in ________, so it’s maybe good for establishing a slaughterhouse.

Its population as determined by the 2015 Census was _____. It is ____% of the total

population of ______. The DENR cadastral survey shows that the barangay has an estimated

land of _______ hectares representing _____% of the municipality’s total land area.

According to the profile of ______, it is located on the southwestern part of _____. _____

is one of the _____ barangays of the municipality of ________ and the barangay is

subdivided into __ major sitios namely __________________________________________.

The location would be a good place to build the business because the location is

specifically around in _______, which is near through the _______, ______ to the municipal

of _______ and is about ______, or 45mins by car. The location is about _____meters away

from the road and ______m away from the community.

C. Description of the Business

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 Slaughterhouse maybe a risk to environment and the community if we are careless

enough on managing it, but it can help for distribution of meats for the people in _______.

Slaughterhouse, also called abattoir, is any building, place or facility where animals are

butchered or slaughtered intended to provide meat for human consumption. These meats are

checked first if it is safe for consumption before butchering. Slaughterhouses supply meat,

which then becomes the responsibility of a packaging facility.

D. Goals and Objectives

Goals

o To look for a good place for abattoir or slaughterhouse in _______________, to

ensure that the meat provided to the public for consumption is clean and hygienic and

to be the best provider of meats in the Municipal.

Objectives

o To ensure that the location is good for slaughtering free from any kinds of pollution

that may contaminate the meat.

o To ensure that that the meat intended for human consumption shall be prepared,

stored and marketed under hygienic conditions.

o To ensure the community and environment would not be endangered.

II. FACILITY LOCATION Planning

A. Government Policy

The policy was introduced by Loren Legarda, that the local government units,

pursuant to the provisions of Republic Act 7160 otherwise known as the Local

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 Government Code and Executive Order No. 137, shall regulate the construction,

management and operation of slaughterhouses, meat inspection, meat transport and post-

abattoir control, monitor and evaluate and collect fees and charges in accordance with the

national policies, procedures, guidelines, rules and regulations and quality and safety

standards as promulgated by the Secretary.

“Public health service was one of the national functions devolved to local

government units. The Department of Health (DOH), the sole provider of health-related

services, was transformed into a technical authority providing technical support and

assistance to local health units.”

Republic Act 9296, an act strengthening the meat inspection system in the

country, ordaining for this purpose a "meat inspection code of the Philippines" and for

other purposes. Meat and meat products goes through several stages along food chain –

production/slaughter, marketing, storage, and distribution – before it reaches the final

consumers for consumption. In these stages of food chain, the safety of public against

hazards should always be considered. The Meat Inspection Code of the Philippines, as

one among country’s strict law on protecting the right to health of the people, defined

meat and meat product’s safety guidelines and procedures from production to

consumption.

B. Environment and Community

The business will first acquire the Environmental Compliance Certificate (ECC).

Every project in the Philippines that poses a potential environmental risk or impact (such

as mining, agriculture projects, and construction) is required to secure an Environmental

Compliance Certificate (ECC) from the Department of the Environment and Natural

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 Resources – Environmental Management Board (DENR-EMB). The ECC is issued by

DENR-EMB after a positive review of the project’s application.

After securing the ECC, Barangay permit/clearance must also be secured. This

permit certifies the intention to construct, demolish, and excavate a building in the

barangay.

Sanitation permit is also needed to Food and Non-food business establishments,

this business establishment are required to secure sanitary permit to make sure they

observe the standard of the Sanitary Code of the Philippines. Workers /in said

establishments are also required to secure health cards.

As for the waste management, the composting method will be the method to

manage the wastes. Slaughtering of animals generates wastes consisting of non-edible

offal (like lungs, large intestines, various glands, animal tissues, organs, various body

parts) stomach/intestinal contents, dung, sludge from waste water treatment, and bones. A

quick, cost effective and safe disposal method of waste is to transport only the solid

waste, if ever not it cannot be transported, composting is another option, this method

allows a recycling of the slaughterhouse waste nutrients back into the earth. The high fat

and protein content of slaughterhouse wastes mean however, that such wastes are an

excellent substrate for AD (anaerobic digestion) processes, resulting in both the disposal

of wastes, a recycling of nutrients (soil amendment with sludge), and in methane

production. Concerns exist as to whether AD and composting processes can inactivate

pathogens. Slaughterhouses wastes contain high amount of decomposable organic

materials that are infected without a correct hygienic management, lead to an unpleasant

smell, and propagate pathogens, especially zoonotic diseases.

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 C. Easy Availability of Cheap Land

The Location we chose is not a lot for sale but a vacant lot so we base the price at

its zonal value per square meter of the location in the _______, it is indicated that the

value per square meter is 1,150.00 pesos per square meters (refer to table 1) along

barangay roads in 2018. The slaughter house required 1000 meters, multiplying it by

1,150.00 pesos would be 1,150,000.00 pesos. The land would be around 2,000,000 pesos

if the selling price is higher than the zonal value.

D. Low Construction Cost

The sand and gravel that will be used for construction would be coming from

____________ which is near to the location of construction. The sand and gravel cost is

estimated to about P1000.00-P1500.00 per load (elf truck) for gravel. And P500.00-

P700.00 per load for sand.

The construction materials cost is estimated by the following:

o Ordinary Plywood 1/4 (for Forms) 260.00

o Ordinary Plywood 1/2 (for Forms) 500.00 selling price

o Concrete Nail #3 80.00 / kilo

o Concrete Nail #4 80.00 / kilo

o CWN Nail #4 65.00 - 70.00 / kilo

o Umbrella Nail 65.00 - 70.00 / kilo

o 16mm deformed bar selling price 288.00

o Concrete Hollow Block #5 6.00 per piece

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 o Galvanized Iron

o Cement 220.00-250.00 per sack

As for this construction material, it would be coming from the _________ Hardware.

E. Availability of Cheap Labor

As for the wages/salaries of the workers for the construction, they would receive

the average hourly pay for a Construction Laborer in _______ which is ₱______, a total

of ₱_______ for every 8 hours in a day except for Sundays or ₱________ for a year. For

the Engineers who will take part of the construction will receive the average salary for an

Engineer in ________ is ₱______ for a year or ₱_______ for every 8 hours in a day

except Sundays.

F. Good Transportation Facilities

Through the ______Road, ____ to the municipal of ______ is about 9.2km, or

45mins by car. Meat must be

refrigerated or frozen after

processing and before shipment to

avoid contamination and to maintain

the hygienic condition of the meat.

During transportation and storage,

the challenge is to maintain proper

refrigeration temperatures, so it must be transported about by these trucks because of the

road.

The business will be using close vans for transporting butchered meats to

maintain its temperature and because the road is narrow.

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 G. Availability of power, Water, and other resources

The water that will be used for washing and maintaining the hygienic condition of

the meat would be coming from the water reservoir or can be from the water supply. If

incase not available it will be coming from ____ (_______ Water District) Deep Well #4.

As for the Electricity supply, it will be installed by the ______ employees, but still

prepare battery powered light in all corners, rooms and spaces for unexpected blackouts.

III. Conclusion

IV. Reference

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