A. Application Details
B. Bank Details
D. Slaughtering
Source of Livestock/Poultry
E. Location and Layout of the Slaughterhouse
Water Supply
a.Source of Water
4. Workforce
b. Medical Examination and History
c. Uniforms/Attire
F. Quality Assurance
1. Food Safety Program and Slaughtering Procedure:
Daily Throughput
Meat Inspection Systemt
Sanitary Measures
G. Videos / Photographs of Slaughterhouse
(H) Declaration by Slaughterhousey
