AnSc 200-B: ON-THE-JOB TRAINING (OJT) CONDUCTED IN THE BAYBAY

CITY SLAUGHTERHOUSE OFFICE, GOVERNMENT CENTER, DIVERSION

ROAD, BRGY. GAAS, BAYBAY CITY, LEYTE
PHILIPPINES

A Narrative Report

Presented to
The Faculty of the
College of Agriculture and Food Science
Visayas State University
Visca, Baybay City, Leyte

In Partial Fulfillment of the

Requirements for the Degree of
BACHELOR OF SCIENCE IN AGRICULTURE
(ANIMAL SCIENCE)

NOELLE DEBORAH MERCEDES CABAÑOG GUZMAN

JULY 2025
ACKNOWLEDGEMENT
 TABLE OF CONTENTS

Page
Title Page i
Approval Sheet ii
Certificate of Completion
Acknowledgment v
Table of Contents vii
List of Tables viii
List of Figures ix
List of Plates x
List of Appendices xii

I. INTRODUCTION
Nature and Importance of the OJT
Objectives of the OJT
Time and Place of the OJT

II. METHODOLOGY

III. DISCUSSION
Farm description
Farm History and Present Status
Chronology of Assignment, Tasks and Activities
Narrative Report on the OJT experiences

IV. GENERAL COMMENTS, PROBLEMS ENCOUNTERED

AND LESSONS LEARNED
General Comments
Problems Encountered
Lesson Learned

V. SUMMARY AND RECOMMENDATIONS

Summary
Recommendation

LITERATURE CITED

APPENDICES
 LIST OF TABLES

Table Title Page

1 Timeline of activities accomplished at the different 5

animal projects in the Department of Animal Science

2 30

3 33

4 35

5 41
 LIST OF FIGURES

Figure Title Page

1 8

2 9

3 10

4 12

5 42
 LIST OF PLATES

Plates Title Page

10

11

12

13

14

15

16

17

18
 LIST OF APPENDICES

Appendix Title Page

A Notarized Parent’s consent 52

B Daily Time Record 53

C 54

D 55

E 56
 AnSc 200-B: ON-THE-JOB TRAINING (OJT) CONDUCTED IN THE BAYBAY
CITY SLAUGHTERHOUSE OFFICE, GOVERNMENT CENTER, DIVERSION
ROAD, BRGY. GAAS, BAYBAY CITY, LEYTE
PHILIPPINES

A narrative report submitted in partial fulfillment of the requirements for graduation

for the degree of Bachelor of Science in Agriculture major in Animal Science from the
Visayas State University, Visca, Baybay City, Leyte. Contribution No. ____. Prepared in
the Department of Animal Science, Faculty of Agriculture and Food Science (DAS-FAFS).

CHAPTER I

INTRODUCTION

Nature and Importance of the OJT

On-the-Job Training (OJT) is a practical training method where students gain

hands-on experience in a real workplace setting, allowing them to apply theoretical

knowledge acquired in the classroom to actual job tasks. According to Barretto et al.

(2013), OJT is an integral part of the academic curriculum for graduating students,

particularly in fields such as Sociology and Social Sciences. It is designed to bridge the

gap between academic learning and practical application, providing students with

opportunities to engage in professional activities relevant to their field of study.

Characterized by direct engagement in workplace activities, students work under the

supervision of experienced professionals, making this experiential learning approach

essential for developing various skills, including cognitive, affective, and psychomotor

skills.
 The importance of OJT is underscored by Rothwell and Kazanas (2004), who argue

that effective OJT can significantly reduce the unproductive breaking-in period for

newcomers, making them "performance-ready" faster. This is particularly vital in today’s

competitive job market, where employers seek candidates who can quickly adapt and

contribute to their organizations. Additionally, OJT helps alleviate employee anxiety and

reduce turnover by providing structured learning experiences. As noted by Rothwell and

Kazanas (2004), planned OJT can lead to higher job satisfaction and retention rates among

employees, particularly when they feel adequately trained and supported in their roles.

Furthermore, the insights gained from OJT not only enhance students'

employability but also contribute to their personal and professional growth. Barretto et al.

(2013) found that students who participated in OJT developed a greater awareness of

community issues and improved their sense of responsibility and maturity. In summary,

OJT is a vital educational component that equips students with the necessary skills and

experiences to thrive in their future careers, fostering a connection between academic

knowledge and practical application, ultimately enhancing the overall quality of the

workforce.

Objectives of the OJT

After the OJT, the BSA major in Animal Science graduating students shall be able to:

1. Experience on-the-job training in work-related practices at a slaughterhouse for 240

hours, focusing on the processes involved in meat production.

 2. Acquire skills in animal handling, humane slaughter techniques, and meat

processing, including an understanding of hygiene and safety standards in the

slaughtering industry.

3. Relate the importance of on-the-job training in animal science to real-world

applications in meat production, quality control, and the ethical considerations of

animal welfare in the slaughterhouse environment.

Time and Place of the OJT

The On-The-Job Training was conducted at the Baybay City Slaughterhouse Office,

Government Center, Diversion Road, Brgy. Gaas, Baybay City, Leyte, Philippines. This

training took place from May 1, 2025, to June 2, 2025, covering the required 240 hours.

The working hours were from 8:00 AM to 5:00 PM, with regular workdays from Monday

to Friday. Additionally, there were instances of half-day shifts on Saturdays and Sundays,

with working hours from 8:00 AM to 12:00 PM and 8:00 AM to 2:00 PM, respectively.
 CHAPTER II

Methodology

Preparations Prior to Deployment

Prior to the deployment for On-the-Job Training (OJT), several preparatory steps

were undertaken to ensure that students were adequately prepared for their experiences at

the Baybay City Slaughterhouse. A comprehensive seminar was conducted to orient

students about the OJT process, providing essential information regarding the objectives,

expectations, and overall significance of the training. This seminar served as a platform for

students to ask questions and clarify any uncertainties they had about the upcoming

experience. During the seminar, the dos and don’ts related to the Memorandum of

Agreement (MOA) were thoroughly explained, detailing the responsibilities and

obligations of both the students and the slaughterhouse. Understanding the MOA was

crucial, as it outlined the terms of the training, including the rights of the students and the

expectations of the hosting organization.

Following the seminar, students were given the opportunity to choose their

preferred deployment sites, allowing them to align their interests and career goals with the

specific experiences they hoped to gain during their OJT. To ensure a smooth deployment

process, students were required to prepare several important documents, including a signed

MOA, a legal opinion to confirm compliance with relevant laws, parental consent for

minors, a medical certificate to verify fitness for the physical demands of the
slaughterhouse environment, and a checklist of their courses along with their grades to

demonstrate academic preparedness.

Additionally, both the MOA and parental consent forms needed to be notarized to

ensure their legal validity. However, the university's legal office was experiencing a high

volume of requests, resulting in delays in processing these documents. Consequently, the

notarization of the MOA and parental consent was put on standby for some time, requiring

students to remain proactive in following up with the legal office to expedite the

notarization process. These preparatory steps were essential in equipping students with the

knowledge, documentation, and confidence needed to successfully engage in their OJT at

the Baybay City Slaughterhouse, ultimately positioning them to maximize their learning

experiences and contribute effectively to the workplace.

Farm Work Immersion

Baybay City Slaughterhouse, the intern was warmly welcomed by the

slaughterhouse personnel, who provided guidance and support throughout the initial

process. The intern was then shown to their accommodation, ensuring a comfortable and

safe living environment during the training period. Following this, an orientation session

was conducted by the slaughterhouse manager, which included a comprehensive tour of

the facility. This tour allowed the intern to familiarize themselves with the various

operational areas, safety protocols, and the overall workflow of the slaughterhouse.

The next day, the intern was formally assigned to their first area of work, where

they began their immersion experience. This hands-on training involved engaging in
various tasks related to animal handling, humane slaughter techniques, and meat

processing. The intern was encouraged to actively participate in daily operations, gaining

practical knowledge and skills essential for their future career in animal science.

Throughout the immersion, the intern received continuous guidance from experienced

staff, fostering a supportive learning environment that emphasized both professional

development and adherence to industry standards.

Data Collected

Interviews and practical involvement in actual slaughterhouse work were used to

gather information about the history, present operations, production methods, and general

management of the Baybay City Slaughterhouse. The intern was able to obtain important

knowledge about the day-to-day activities, such as animal handling, humane slaughter

methods, and meat processing procedures, by interacting closely with the slaughterhouse

staff. Through these exchanges, the slaughterhouse's contribution to the regional

agriculture sector and its dedication to upholding strict guidelines for food safety and

animal welfare were practically understood.

Secondary data was also acquired from a number of sources, such as the Baybay

City government website, which offered thorough details regarding the slaughterhouse's

history of operation, most recent achievements, and licensing status. The intern's

knowledge of the slaughterhouse's contributions to the community and compliance with

regulations was enhanced by the review of pertinent documents, including the 2024

accomplishment report and updates on the facility's operating license. A comprehensive

understanding of the functions and importance of the Baybay City Slaughterhouse was

guaranteed by the combination of primary and secondary data collection techniques.

The mission of the slaughterhouse is to ensure the highest standards of food safety

and quality in meat processing while supporting local farmers and contributing to the

regional economy. Its vision is to be a leader in the meat processing industry, prioritizing

sustainable practices and striving for excellence in customer satisfaction and community

engagement.

The organizational chart outlines the structure of a team led by Junadel Era O. Tan,

the Senior Agriculuturist. Under his supervision, there is a Meat Inspector role assigned to

Joy Barquez and Felix Isidro Dela Cruz, both of whom serve as Administrative Aides I.

The team branches into several categories, including Butchers and Cleaners. Crescente

Pancito, functioning as Administrative Aide I, supervises the Butcher team, which includes

job order workers Mamerto D. Rosales, Mario G. Managbanag, Roland T. Jumadao, and

others. The Cleaner team, overseen by Jayvee P. Suralta, comprises numerous job order

workers like Raymund P. Atas and Cleffir Marques. Additionally, there is a Driver role

filled by Darwin Sapula, completing the structure of this organizational framework.

Table 1. Baybay City Slaughterhouse Organizational Chart

(City of Baybay, Leyte, 2025)

Figure 1. Baybay city slaughterhouse 2024 accomplishment report

These statistics highlight the

facility's operational capacity and its

critical role in supporting the local

economy while adhering to safety and

quality standards. The ongoing

development and success of the

Baybay City Slaughterhouse

promisingly pave the way for a

sustainable future in meat processing

within the region. (Romen, 2025)

 CHAPTER III

DISCUSSION

Farm Description
Located in Barangay Gaas, Baybay City, Leyte, the Baybay City Slaughterhouse is

poised to play a pivotal role in the local meat production industry. Although still under

development, the facility is set to enhance the operational efficiencies of meat processing

in the area. The local government unit (LGU) remains actively involved, monitoring

progress and allocating additional land to ensure that the slaughterhouse can expand its

capabilities. This collaborative effort aims to create a state-of-the-art facility that meets

modern standards for hygiene and safety, ultimately benefiting both consumers and local

producers.

As the slaughterhouse continues to evolve, its operational capacity is expected to

improve significantly, allowing for more streamlined processes in meat handling and

distribution. The ongoing development reflects a commitment to ensuring that Baybay City

not only meets current demands but also anticipates future growth in the meat industry.

Farm History and Current Status

The Baybay City Slaughterhouse has recently marked an important milestone by

receiving its license to operate, which was officially granted on July 8, 2024, by the

National Meat Inspection Service (NMIS). This license allows for the slaughtering of

various livestock, including hogs, cattle, and goats, establishing the facility as a regulated

and compliant center for meat processing in the region. Junadel Tan, who oversees
operations at the slaughterhouse, personally collected the certificate on August 5, 2024,

emphasizing the importance of this achievement for the city's economy.

The licensing is more than a procedural milestone; it signifies the commitment of

both the city government and the slaughterhouse team to uphold high standards for food

safety. This initiative not only supports local farmers and meat producers but also ensures

that the meat supplied to markets adheres to rigorous hygiene standards. With this license,

the Baybay City Slaughterhouse is now fully equipped to handle the increasing demands

of the community, reinforcing the significance of responsible meat production and

consumer safety.

Furthermore, this achievement enhances the city’s reputation as a hub for

maintaining stringent food safety protocols, directly impacting the well-being of its

residents. The development of the slaughterhouse is expected to stimulate economic

growth by providing stable employment opportunities and contributing to local trade. As

the facility continues to develop, the LGU is focused on improving infrastructure and

operations, ensuring that the slaughterhouse can fulfill its role effectively in the local

agricultural ecosystem.

Chronology of Assignment, Tasks, and Activities

Table 2. Timeline of activities accomplished at the slaughterhouse office in the
Baybay City slaughterhouse
Date Area of Activity/Task Responsible Party
Assignment
May 1, 2025 (Labor Office • Appointed to Ms. Noelle Guzman
day) record the the
carcass weight
of daily
 slaughtered
hogs, cow and
goat
Continuous Office • Encodes all the Ms. Noelle Guzman
document and and Team
information
and ensure
information is
accurately
pocess
• Document
Tracking
System In-
Charge
• Administrative
works,
processing of
vouchers,
purchase
requests,
purchase
orders, and
other fiscal
and
documentary
requirements
May 5 – 7 Slaughterhouse • Inspection of Ms. Noelle Guzman
the and Team
slaughtering
tools and
equipment,
help clean and
sanitize before
the
slaughterhouse
operation

May 8 - 17 Ramsey’s • Assist the hog Ms. Noelle Guzman

Lechon delivery to
Ramsey’s
Lechon
Continuous Office • Monitoring Ms. Noelle Guzman
and assessing
facility
operations
May 21 Slaughterhouse • Infrastructure Local Government
Area upgrades as Unit
 per LGU
assessment
June 02 Office • Signing of Ms. Junadel Era O.
Certificate of Tan
Completion

Narrative Report on the OJT experiences

Appointed to record the carcass weight of daily slaughtered hogs, cows, and goats

The individual held a crucial role in the daily operations of the slaughterhouse,

specifically in the accurate recording of carcass weights. This wasn't just about jotting

down numbers; it involved a methodical approach to ensure precision. As each hog, cow,

or goat was slaughtered and processed, their weight was meticulously measured, and these

figures were then documented. This information was vital for various reasons, including

inventory management, calculating payments to suppliers, and maintaining records for

regulatory compliance. It required keen attention to detail and a consistent presence during

the busiest hours of the slaughtering process.

This responsibility also entailed a level of reliability, as the recorded weights

formed the basis for subsequent financial and operational decisions. The individual had to

be adept at handling the measurement equipment, understanding the different types of

carcasses, and ensuring that no discrepancies arose. Their diligence in this area directly

contributed to the smooth flow of operations and the financial integrity of the facility.
Without accurate weight recording, it would be difficult to manage stock, reconcile

deliveries, or ensure fair transactions.

Encodes all documents and information and ensures information is accurately

processed

In this role, the individual was responsible for the digitalization and accurate

processing of all incoming and outgoing documents and information. This involved taking

physical records, reports, and other data, and translating them into a digital format. It wasn't

simply about typing; it required a thorough understanding of the information's context and

importance to ensure that everything was entered correctly and logically. Any errors during

this encoding process could have ripple effects, leading to misinformation in reports or

operational bottlenecks.

This task demanded a high degree of precision and an organized approach. They

had to navigate various software systems, ensuring that data was categorized and filed

appropriately for easy retrieval and analysis. The individual essentially served as a

gatekeeper of information accuracy, ensuring that all digital records reflected the true state

of affairs. Their work was fundamental to maintaining an efficient and reliable data

management system within the organization.

Document Tracking System In-Charge

As the Document Tracking System In-Charge, the individual oversaw the entire

lifecycle of documents within the organization. This meant establishing and maintaining a
systematic method for logging, filing, and retrieving all official paperwork. It went beyond

simple storage; it involved implementing a robust system that allowed for real-time

tracking of documents as they moved through different departments or required various

approvals. This role was critical in ensuring that no document was lost and that all

processes moved forward without unnecessary delays due to misplaced paperwork.

This position required a strong grasp of organizational procedures and an ability to

anticipate the flow of information. The individual was responsible for training others on

the tracking system, troubleshooting any issues that arose, and continuously looking for

ways to improve efficiency. Their efforts directly contributed to enhanced organizational

transparency and accountability, as the status of any document could be quickly

ascertained, leading to smoother operations and faster decision-making.

Administrative works, processing of vouchers, purchase requests, purchase orders,

and other fiscal and documentary requirements

This was a multifaceted role that involved a significant amount of administrative

and financial processing. The individual was tasked with handling a range of crucial

documents, including vouchers, purchase requests, and purchase orders. This meant

meticulously reviewing each document for accuracy, ensuring all necessary approvals were

obtained, and processing them according to established financial protocols. It wasn't

merely about pushing paper; it required a deep understanding of the organization's fiscal

policies and an eye for detail to prevent any financial discrepancies or errors.
 Beyond these specific documents, the role also encompassed various other fiscal

and documentary requirements. This could involve preparing reports, managing invoices,

or assisting with budget reconciliation. The individual served as a key support to the

financial operations, ensuring that all transactions were properly documented and aligned

with regulatory standards. Their work was instrumental in maintaining the financial

integrity and smooth administrative functioning of the facility.

Inspection of slaughtering tools and equipment, help clean and sanitize before the

slaughterhouse operation

This individual played a vital role in ensuring the operational readiness and hygiene

of the slaughterhouse. Their responsibilities began before operations even commenced,

with the thorough inspection of all slaughtering tools and equipment. This involved

checking for any wear and tear, ensuring everything was in proper working order, and

identifying any items that needed repair or replacement. This proactive approach was

crucial for maintaining efficiency and, more importantly, for ensuring the safety of the staff

and the quality of the processed meat.

Following the inspection, the individual actively participated in the cleaning and

sanitization of the tools and the entire slaughterhouse facility. This was a critical step in

preventing contamination and adhering to strict hygiene standards. They understood the

importance of a sterile environment in a food processing facility and diligently worked to

ensure that all surfaces and equipment met the required sanitary levels before the day's
slaughtering operations began. This task underscored their commitment to both operational

excellence and public health.

Assist the hog delivery to Ramsey's Lechon

In this capacity, the individual was directly involved in the logistics of hog delivery

to Ramsey's Lechon. This wasn't just about loading animals; it encompassed ensuring the

humane handling of the hogs during transport and coordinating with the receiving end.

They would oversee the preparation of the hogs for delivery, ensuring all necessary

documentation was in order and that the animals were transported safely and efficiently.

This required attention to detail and a practical understanding of animal handling best

practices.

Their role also involved communicating with the delivery team and with Ramsey's

Lechon to confirm delivery schedules and address any unforeseen issues. This coordination

was key to maintaining a smooth supply chain and fulfilling commitments to clients. The

individual's involvement in this process highlighted their contribution to the overall

efficiency of the distribution network and their commitment to client satisfaction.

Monitoring and assessing facility operations

This individual held a significant responsibility in overseeing and evaluating the

day-to-day workings of the entire facility. This wasn't a passive observation; it involved

actively monitoring various operational aspects, from the efficiency of the production lines

to the adherence to safety protocols. They would constantly assess whether processes were
running smoothly, identify any bottlenecks or inefficiencies, and evaluate the overall

productivity of the staff and equipment. This required a keen eye for detail and an ability

to analyze complex operational flows.

Furthermore, this role extended to assessing compliance with various regulations

and internal standards. The individual would review reports, conduct spot checks, and

gather feedback to determine areas for improvement. Their insights were crucial in making

informed decisions about resource allocation, process optimization, and ensuring that the

facility operated at its peak performance while meeting all necessary requirements. This

proactive monitoring and assessment were fundamental to continuous improvement within

the organization.

Infrastructure upgrades as per LGU assessment

The individual played a key role in the process of implementing infrastructure

upgrades within the facility, specifically those mandated by Local Government Unit (LGU)

assessments. This meant working closely with LGU officials and understanding their

recommendations for improvements. They would be involved in identifying the specific

areas of the infrastructure that required upgrading, whether it was related to building

structures, utilities, or specialized equipment, all based on the LGU's findings and

standards.

Their responsibilities often included facilitating the planning and execution of these

upgrades. This could involve coordinating with contractors, procuring necessary materials,

and overseeing the actual construction or installation work to ensure it met LGU
specifications. This role was crucial in ensuring that the facility remained compliant with

local regulations and continued to operate safely and efficiently within the community's

standards.

Signing of Certificate of Completion

In this capacity, the individual held the authority to formally acknowledge the

successful conclusion of projects, tasks, or even official processes by signing Certificates

of Completion. This wasn't merely a clerical task; it represented a significant level of

responsibility and trust. Their signature on such a certificate indicated that they had

thoroughly reviewed the relevant work or process and had verified that all requirements

and standards had been met. It served as an official endorsement that a specific undertaking

had been successfully executed and finalized.

This duty often involved cross-referencing documentation, consulting with relevant

departments, and ensuring that all necessary conditions for completion were satisfied

before affixing their signature. The act of signing these certificates underscored their role

as a key decision-maker and validator within the organization, ensuring accountability and

recognizing the successful delivery of various initiatives.

 CHAPTER IV

GENERAL COMMENTS, PROBLEMS ENCOUNTERED AND LESSONS

LEARNED

General Comments

(comments should be related to the operation of the farm).

Problems Encountered

Operating a slaughterhouse, while essential for meat supply, comes with a

unique set of challenges and problems. These issues can range from immediate operational

hurdles to long-term concerns about hygiene, waste, and regulatory compliance.

1. Maintaining Strict Hygiene and Sanitation Standards

One of the most critical challenges in a slaughterhouse is consistently upholding

high levels of hygiene and sanitation. The nature of the work, involving animal carcasses,

blood, and visceral contents, creates a fertile ground for bacterial growth and cross-

contamination. This necessitates continuous and rigorous cleaning protocols for all

surfaces, tools, and equipment throughout the day, not just at the end of shifts. Failure to

maintain these standards can lead to contaminated meat products, posing significant public

health risks and potentially leading to outbreaks of foodborne illnesses.

This problem is exacerbated by factors such as insufficient water supply, especially

potable water, or inadequate drainage systems that allow stagnant water to accumulate.
Moreover, the human element plays a significant role; if workers are not adequately trained

in hygienic practices, or if they fail to consistently follow handwashing and personal

protective equipment (PPE) protocols, the risk of contamination skyrockets. Ensuring that

every individual understands and adheres to these stringent requirements is an ongoing

battle in any slaughterhouse operation.

2. Waste Management and Environmental Impact

Slaughterhouses generate a substantial amount of diverse waste products, both solid

and liquid, which pose significant environmental and health challenges if not managed

properly. Solid waste includes animal by-products like bones, offal (internal organs), hair,

and condemned materials, while liquid waste comprises blood, urine, and vast quantities

of wastewater from cleaning and processing. Improper disposal of these wastes can lead to

severe water pollution, soil contamination, and air pollution through foul odors and

greenhouse gas emissions.

The sheer volume and organic nature of this waste require sophisticated and often

costly treatment systems. Without effective wastewater treatment plants, for instance,

abattoir effluents, rich in organic matter and pathogens, can deplete oxygen in water bodies,

harming aquatic life and contaminating drinking water sources. Similarly, managing solid

waste involves processes like rendering, composting, or even incineration, all of which

require proper infrastructure and compliance with environmental regulations. This area

often presents a major financial and logistical burden for slaughterhouse operators.
3. Occupational Health and Safety Hazards

Slaughterhouse environments are inherently hazardous, presenting numerous

occupational risks for workers. Employees are exposed to sharp tools, heavy machinery,

slippery floors due to blood and water, and the physical demands of handling large,

sometimes agitated, animals. This leads to high rates of musculoskeletal injuries from

repetitive motions, lifting heavy carcasses, and working in awkward postures. Cuts,

lacerations, and even amputations from knives and machinery are also common.

Beyond physical injuries, workers face biological hazards from exposure to animal

bodily fluids, pathogens, and zoonotic diseases (diseases transmissible from animals to

humans) like Salmonella, E. coli, Brucellosis, or Q Fever. There's also the risk of exposure

to hazardous chemicals used for cleaning and sanitization, as well as potential issues with

noise pollution and extreme temperatures in chilling rooms. Ensuring worker safety

requires continuous training, provision and enforcement of proper PPE, ergonomic

improvements, and stringent health monitoring, which can be challenging to implement

consistently.

4. Regulatory Compliance and Inspections

Slaughterhouses operate under a complex web of local, national, and sometimes

international regulations concerning food safety, hygiene, animal welfare, and

environmental protection. Ensuring continuous compliance with these ever-evolving

standards is a constant challenge. This includes adherence to specific building codes,

operational procedures, waste disposal guidelines, and animal handling protocols. Regular

inspections by government bodies, such as the National Meat Inspection Service (NMIS)

in the Philippines or local government units (LGUs), mean facilities must always be audit-

ready.

Non-compliance can lead to severe penalties, including fines, operational

suspensions, or even closure, significantly impacting business viability. Staying updated

with new regulations, investing in necessary infrastructure upgrades, and training staff to

meet compliance requirements often demand substantial financial investment and

managerial oversight. For many facilities, particularly smaller or older ones, meeting

modern regulatory standards can be a significant hurdle, often constrained by budget

limitations and a lack of skilled personnel.

5. Animal Welfare and Handling

The ethical treatment of animals before and during slaughter is a growing concern,

and slaughterhouses face increasing scrutiny regarding their animal welfare practices. This

includes ensuring proper lairage (holding areas) that minimize stress, providing adequate

stunning methods to render animals unconscious quickly and humanely, and avoiding cruel

handling practices during transport and processing. Issues such as overcrowding, rough

handling, inadequate stunning equipment, or poorly trained personnel can lead to undue

stress, pain, and suffering for the animals, which is not only an ethical concern but can also

negatively impact meat quality.

 Maintaining high animal welfare standards requires continuous training for all

personnel involved in animal handling, regular equipment maintenance, and strict

adherence to established protocols. Balancing the speed and efficiency of slaughtering

operations with the commitment to humane treatment can be a delicate and ongoing

challenge, often requiring investment in specialized facilities and technologies. Public

perception and consumer demand for ethically sourced meat also add pressure to address

these issues effectively.

Lessons Learned

(discuss important professional and personal learnings)

 CHAPTER V

SUMMARY AND RECOMMENDATIONS

Summary

Recommendations

1. Recommendations for Maintaining Strict Hygiene and Sanitation Standards

Maintaining rigorous hygiene and sanitation within a slaughterhouse is paramount,

given the inherent risks of bacterial proliferation and cross-contamination. It is

recommended that the facility implements a comprehensive and continuous cleaning and

sanitation program, emphasizing proactive measures rather than reactive responses. This

involves establishing clear, documented Standard Operating Procedures (SOPs) for

cleaning all surfaces, tools, and equipment, ensuring these protocols are strictly followed

throughout daily operations, not just at the end of shifts. Regular auditing of these

procedures by supervisors can help identify and rectify deviations promptly.

Furthermore, a critical component of this recommendation is the implementation

of mandatory and recurrent training programs for all personnel involved in handling
carcasses and equipment. These training sessions should not only cover the technical

aspects of cleaning and disinfection but also instill a deep understanding of the scientific

rationale behind hygienic practices, including the dangers of cross-contamination and the

importance of personal hygiene. Ensuring adequate provision of appropriate cleaning

agents, potable water, and effective drainage systems is also essential, as these

infrastructural elements directly support the ability to maintain a consistently clean

environment.

2. Recommendations for Waste Management and Environmental Impact

Effective management of the diverse waste streams generated by a slaughterhouse

is crucial for environmental protection and regulatory compliance. It is recommended that

a robust waste segregation system be implemented at the point of generation. This involves

clearly demarcating collection points for different types of waste, such as animal by-

products (bones, offal, condemned materials) and wastewater, to facilitate their appropriate

treatment and disposal. Exploring potential valorization pathways for certain by-products,

such as rendering for protein meals or fats, or composting for agricultural use, could

transform liabilities into potential revenue streams.

For liquid waste, particularly the high-organic-load wastewater, investment in a

suitable wastewater treatment plant is highly recommended. This infrastructure should be

capable of effectively reducing biochemical oxygen demand (BOD), suspended solids, and

pathogen counts before discharge, thereby preventing pollution of local water bodies and

mitigating odors. Regular maintenance and monitoring of the treatment facility are
essential to ensure its continuous efficacy and compliance with environmental discharge

limits set by regulatory bodies. Prioritizing sustainable waste management practices not

only ensures adherence to environmental regulations but also contributes to the facility's

overall social responsibility.

3. Recommendations for Occupational Health and Safety Hazards

Addressing occupational health and safety hazards is fundamental to safeguarding

the well-being of slaughterhouse personnel. It is recommended that a stringent safety

program be established, with the provision and mandatory use of appropriate Personal

Protective Equipment (PPE) for all employees. This includes cut-resistant gloves,

protective eyewear, non-slip footwear, and specialized aprons, tailored to the specific risks

associated with each task. Regular inspections of PPE to ensure its integrity and proper fit

are also advisable.

Complementing the provision of PPE, comprehensive and ongoing safety training

is essential. This training should cover safe handling of tools and machinery, ergonomic

practices to minimize musculoskeletal injuries, and emergency response procedures.

Furthermore, maintaining a safe physical environment is crucial, which includes ensuring

adequate lighting, clear pathways, and effective anti-slip measures on floors. A culture that

encourages the reporting of near misses and actively investigates all incidents, no matter

how minor, can provide valuable insights for continuous improvement in workplace safety.
 4. Recommendations for Regulatory Compliance and Inspections

Navigating the complex landscape of regulatory requirements is a continuous

challenge for slaughterhouses, making proactive compliance critical. It is recommended

that the facility establishes a dedicated system for monitoring and updating itself on all

relevant local and national regulations pertaining to food safety, hygiene, animal welfare,

and environmental protection. This involves subscribing to official advisories, participating

in industry forums, and maintaining open lines of communication with regulatory bodies

such as the National Meat Inspection Service (NMIS) and Local Government Units

(LGUs).

To ensure preparedness for inspections, it is advisable to conduct regular internal

audits that simulate official inspections. This process allows for the identification and

rectification of potential non-compliance issues before external audits occur. All necessary

documentation, including permits, operational licenses, hygiene logs, waste management

records, and staff training certificates, should be meticulously organized and readily

accessible. Fostering a transparent and cooperative relationship with regulatory inspectors,

demonstrating a genuine commitment to adherence, can also contribute to smoother

inspection processes and positive outcomes.

5. Recommendations for Animal Welfare and Handling

The humane treatment of animals is not only an ethical imperative but also

contributes to better meat quality and public perception. It is recommended that strict
animal welfare protocols be implemented throughout the entire process, from arrival to

stunning. This includes ensuring that lairage facilities are adequately designed to minimize

stress, providing sufficient space, access to water, and a calm environment. Protocols for

unloading animals should prioritize gentle handling, avoiding the use of excessive force or

prods.

Furthermore, the stunning process is a critical point for animal welfare, and it is

recommended that the facility employs effective and well-maintained stunning equipment

appropriate for the species, ensuring instantaneous insensibility. All personnel involved in

animal handling and stunning must receive thorough and regular training on humane

techniques, understanding animal behavior, and the correct operation of stunning devices.

Regular monitoring of stunning effectiveness and prompt corrective actions are crucial to

uphold welfare standards. Prioritizing humane treatment contributes positively to the

facility's reputation and compliance with evolving animal welfare legislation.

 CHAPTER V

LITERATURE CITED

Barretto, R. G., Cabrera, E. L., Manlagaylay, M. P., & Mangubat, J. A. (2013). Students’
Insights and Experiences of On-the-Job-Training in the Workplace (Vols. 10–10).
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EjLa4HmA6Hq79K4K7QYY4D0WKG0CxQ0IzY6hwdWs2viloCZwfx2k~A0xM
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City of Baybay, Leyte. (2025, February 24). Baybay City Slaughterhouse Office — City
of Baybay, Leyte. [Link]
office/
Hebron, D. E. & New Era University, PHILIPPINES. (2020). ON-THE-JOB TRAINING
(OJT) PRACTICES OF SELECT COLLEGES AND UNIVERSITIES IN QUEZON
CITY, PHILIPPINES: AN ASSESSMENT. In Proceedings of ADVED 2020- 6th
International Conference on Advances in Education (pp. 81–82).
Kirkpatrick, D. L., & Kirkpatrick, J. D. (2006). Evaluating training programs: The Four
Levels. Berrett-Koehler Publishers.
Romen, T. (2025, March 24). Baybay City Slaughterhouse 2024 Accomplishment Report.
City of Baybay, Leyte. [Link]
slaughterhouse-2024-accomplishment-report/
Rothwell, W. J., & Kazanas, H. C. (n.d.). IMPROVING ON-THE-JOB TRAINING
(SECOND EDITION). [Link]
CHAPTER VI

APPENDICES
Appendix A. Daily Time Record