The safety of meat is one of the most important elements of food safety, as meat is a primary source of animal proteins. Slaughterhouses serve as the first line of defense against the contamination of meat by pathogenic microorganisms and the transmission of animal diseases and veterinary drug residues through that meat.

In light of the Ministry of Environment, Water, and Agriculture and the National Center for the Prevention and Control of Plants Pests and Animal Diseases (Waqi) commitment to the safety of local animal products and their suitability for human consumption, especially meat, which is considered one of the means of transmitting zoonotic diseases between humans and animals, this guide has been prepared as a technical reference for the establishment and operation of slaughterhouses and meat inspection based on the Implementing Regulation of the Agriculture System. This guide includes the latest global updates on slaughterhouse requirements and health regulations related to meat, linking them with the standard specifications followed in the Kingdom for meat safety, in addition to establishing foundations for continuous development in slaughterhouse requirements and operations, principles for applying Hazard Analysis and Critical Control Points (HACCP) systems, and some procedures for dealing with epidemic outbreaks.

And may God grant success.

1- The slaughterhouse for livestock shall be established within the urban boundaries of the city or on its outskirts.

2- In selecting the site, consideration shall be given to urban expansion and potential future growth according to the planning regulations for the area where the slaughterhouse is established.

3- The location of the slaughterhouse must not cause potential harm to areas that could be affected by the slaughterhouse, such as residential areas, vital centers, factories, oil refineries, agricultural areas, heritage sites, religious sites, cemeteries, and flood channels, in accordance with the planning regulations in the areas where they are established.

4- The location of the slaughterhouse must not be adjacent to areas that could pose a risk to the slaughterhouse, such as sewage treatment sites, waste dumps, and others.

5- The site must be easily accessible, connected to a well-paved transportation route leading to the city or village.

6- Availability of water and electricity sources, as well as appropriate sewage disposal facilities.

7- Distance from sources of air and water pollution.

8- The Ministry shall determine the number of slaughterhouses, their types, and their daily capacity according to need.

9- The livestock slaughterhouse must be surrounded by an independent wall not less than 1.5 meters high made of concrete and must contain two main gates, with the requirement of having security guards or electronic gates.

10- Regarding poultry slaughterhouses, the poultry slaughterhouse attached to a fattening project must be surrounded by an independent wall and must contain two main gates (an internal gate for receiving birds from the project and an external gate for loading the final product).

11- The poultry slaughterhouse attached to a fattening project must be located at least 300 meters away from the nearest barn.

1- The necessary approvals must be obtained from the Ministry of Environment, Water, and Agriculture, the Waqaa Center, and all relevant authorities specified by the Ministry regarding the location and type of the slaughterhouse project before commencing construction.

2- The investor must submit a comprehensive consulting study along with a detailed sketch plan of the project for approval by the Ministry.

3- All requirements necessary for the license must be provided, and a commitment to provide sufficient labor and obtain health certificates before commencing operations is required.

4- An operating license and a certificate from the Civil Defense confirming the safety of the building must be obtained before starting the operation of the slaughterhouse.

5- The slaughterhouse must be operated in an automated or semi-automated manner.

6- With the approval of the authorized person, only licensed slaughterhouse owners who meet the conditions outlined in this guide are entitled to obtain a temporary license to provide mobile slaughterhouse services to villages and hamlets that do not have a licensed slaughterhouse, as well as to seasonal gathering sites such as holidays, festivals, and recreational parks, among others.

7- It is essential to separate the veterinary inspection sites for livestock before slaughter from the pens designated for holding livestock.

1- Submit a request for license renewal 90 days before the expiration date.

2- Provide valid health certificates for all employees.

3- Provide valid practice certificates for all veterinarians.

4- Submit a report from an accredited entity detailing the results of a comprehensive survey of microbial and chemical contaminants present in the slaughterhouse during the operational period and thereafter, conducted over three visits with a one-month interval between each visit.

5- Obtain a valid license from the Civil Defense indicating the safety of the building.

6- Convert the manual slaughterhouse to an automated or semi-automated system.

7- Settle any previous violations related to the project.

1- The slaughter must be in accordance with Sharia Provisions.

2- Adhere to the provisions contained in this Regulation and any systems and instructions issued by the Ministry and the Waqi Center.

3- Apply the highest biosecurity standards and infection prevention measures outlined in this Regulation and other regulations and guidelines.

4- Provide accurate statistics on the numbers and types of slaughtered animals, meat products, partial and total slaughters and their causes, quantities of water used, and laboratory test results for meat samples and slaughterhouse facilities.

5- Use the electronic veterinary inspection form or the attached document and the serial number for each slaughtered animal and each shipment of poultry.

6- All data and statistics related to slaughterhouses and meat are considered the property of the Ministry, and the investor or any other party is not permitted to use them without obtaining written permission from the Ministry or the Waqi Center.

7- Provide a valid contract with a specialized company for the safe disposal of slaughter waste.

8- Provide a valid contract with a specialized company for the purification and reuse of water used in washing and processing slaughtered animals or establish a treatment plant for the wastewater resulting from these slaughterhouses.

9- Provide a certificate of compliance with international performance quality standards (ISO) related to food safety and slaughterhouse operation within five years from the start of operation, to be renewed annually.

10- Display a copy of the operating license, health certificates for workers, and professional practice certificates for veterinarians in a prominent location.

11- Only authorized veterinarians shall conduct daily inspections of slaughterhouses and slaughtered animals.

12- The operator of the production slaughterhouse must not market its products until obtaining laboratory results confirming the absence of pathogenic microbes and residues of antimicrobial agents and heavy metals, or that they are within permissible limits.

13- The operator of the production slaughterhouse is obligated to place the nutritional label on the product in accordance with the regulations of the Saudi Food and Drug Authority.

14- The operator of the supply slaughterhouse must not allow the reception of animals without obtaining a recent health laboratory certificate confirming the absence of residues of antimicrobial agents and heavy metals in the animal.

15- The operator of the supply slaughterhouse is obligated to provide seals that meet the specifications required by the Ministry for use by the specialized veterinarian, ensuring the following characteristics:

• - The seal must indicate the name of the slaughterhouse, the date of slaughter, the type of slaughtered animal, and its source.

• - The seal used must include a secret mark that is replaced daily and is visible to the relevant regulatory authorities.

• - The ink components of the seals must be of natural origin and approved as food additives, and must not have any harmful effects on consumer health and safety.

• - The ink must have high stability on the slaughtered animals to prevent easy removal.

• - The seals must not affect the natural properties of the meat when cooked and must not be affected by refrigeration or freezing.

• - Blue ink must be used for local slaughtered animals and red for imported animals slaughtered locally.

• - The use of the longitudinal seal (roll) is restricted to slaughtered animals from butcheries.

16- In the case of using electronic seals (Barcode or QR-code), the following must be ensured:

• - The type of animal, its gender, source, and age category at the time of slaughter must be indicated.

• - The medical history, treatments, and veterinary products used must be specified.

• - The name of the slaughterhouse, its location, and the date and time of slaughter must be indicated.

• - The procedure performed on the slaughtered animal in the case of conditional release must be specified.

• - It must be placed on all parts of the slaughtered animal, its entrails, and its products.

• - It must be easy to remove from the slaughtered animal or replace.

• - It must be user-friendly for regulatory authorities and consumers.

17- Maintain all parts of the slaughtered animal and do not remove any mark indicating a pathological condition until the veterinary inspection procedures are completed.