18 October 2010 - 20:30

Abu Dhabi: The municipality of Abu Dhabi City is set to increase abattoir operating hours up to 16 hours a day during the Holy Month of Ramadan in an effort to meet the growing demand of the public for the slaughtered animals during this month.

Ahlul Bayt News Agency (ABNA.ir), Abu Dhabi: The municipality of Abu Dhabi City is set to increase abattoir operating hours up to 16 hours a day during the Holy Month of Ramadan in an effort to meet the growing demand of the public for the slaughtered animals during this month.

To this effect, the municipality has finished preparing abattoirs, raising the degree of their readiness and ensuring the best health standards to provide better services to the public, besides creating a flexible timing mechanism suitable for all customers.

During the month of Ramadan abattoirs the operating timings will be: 6am to 5.30pm and from 10pm to 2am, sixteen hours a day, on all days except Fridays. On Fridays, the shift would start from 6am to 11am and from 2pm to 5.30pm. This is being done so as to reduce the burden on those fasting, and also to avoid congestion and reduce waiting time.

The municipality confirmed that it has fully-equipped abattoirs and related facilities and made them highly operational to receive any number of animals to be slaughtered. The second slaughtering hall at Al Mina, Abu Dhabi has been prepared to accommodate any increase in the number of the slaughtered animals. Also, a place has been prepared to slaughter camels, and cows equipped with lifting tools and saws as well as a waiting area.

The municipality had conducted a thorough examination and an initial test on all apparatus and equipment of abattoirs, particularly air-conditioning, ventilation and sanitation in order to avoid any problem that may adversely affect or could lead to interruption of work and cause any inconvenience to abattoirs customers.

The abattoirs conduct an overall cleaning and sterilisation process on a daily basis and throughout the year as per international hygienic standards, particularly after the daily slaughtering is done. The resulting waste is disposed of as per hygienic practices to prevent contamination of the environment.

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