Al Ain City Municipality, represented by the Animal Welfare and Veterinary Services Department, announced the completion of its operational and technical preparations for Eid Al Adha as part of an integrated plan aimed at providing distinguished services that ensure food safety, maintain public health, and offer a seamless experience for customers.
Hassan Al Kaabi, Acting Director of the Animal Welfare and Veterinary Services Department, confirmed that Al Ain City Municipality has enhanced the level of readiness across all slaughterhouses operating in the city, including Al Ahali, Commercial, Al Amerah, Al Salamat, Masaken, Al Hayer, Al Faqa, Sweihan, Mefqer, Al Wagan, and Al Qua’a slaughterhouses. Operational capacity has been strengthened through increasing the number of butchers and workers in coordination with operating companies to accommodate the expected rise in sacrificial livestock during the Eid holidays.
Al Kaabi added that the slaughterhouse administration approved working hours extending through morning and evening shifts, from 6:00 a.m. until 8:00 p.m. at Al Ahali, Commercial, Al Amerah, Al Salamat, Sweihan, Al Hayer, Al Wagan, and Al Qua’a slaughterhouses, starting from the Day of Tarwiyah (8th of Dhu Al Hijjah) until the fourth day of Eid. As for Masaken, Mefqer-1, and Al Faqa slaughterhouses, working hours will be from 6:00 a.m. until 8:00 p.m. from the Day of Tarwiyah until the first day of Eid, after which the normal operating hours will resume from 7:00 a.m. until 3:00 p.m. starting from the second day until the fourth day of Eid.
The preparations also included implementing intensive preventive maintenance programs for equipment, machinery, and production lines, in addition to raising workforce readiness and intensifying sterilization and cleaning operations inside and outside the slaughterhouses to ensure the highest standards of biosecurity and health requirements are applied.
Al Kaabi pointed out that, within the framework of preserving public health, the municipality emphasized adherence to the use of personal protective equipment and the implementation of all health and technical requirements, while continuing veterinary supervision over slaughtering operations to ensure meat safety.
Hassan Al Kaabi, Acting Director of the Animal Welfare and Veterinary Services Department, confirmed that Al Ain City Municipality has enhanced the level of readiness across all slaughterhouses operating in the city, including Al Ahali, Commercial, Al Amerah, Al Salamat, Masaken, Al Hayer, Al Faqa, Sweihan, Mefqer, Al Wagan, and Al Qua’a slaughterhouses. Operational capacity has been strengthened through increasing the number of butchers and workers in coordination with operating companies to accommodate the expected rise in sacrificial livestock during the Eid holidays.
Al Kaabi added that the slaughterhouse administration approved working hours extending through morning and evening shifts, from 6:00 a.m. until 8:00 p.m. at Al Ahali, Commercial, Al Amerah, Al Salamat, Sweihan, Al Hayer, Al Wagan, and Al Qua’a slaughterhouses, starting from the Day of Tarwiyah (8th of Dhu Al Hijjah) until the fourth day of Eid. As for Masaken, Mefqer-1, and Al Faqa slaughterhouses, working hours will be from 6:00 a.m. until 8:00 p.m. from the Day of Tarwiyah until the first day of Eid, after which the normal operating hours will resume from 7:00 a.m. until 3:00 p.m. starting from the second day until the fourth day of Eid.
The preparations also included implementing intensive preventive maintenance programs for equipment, machinery, and production lines, in addition to raising workforce readiness and intensifying sterilization and cleaning operations inside and outside the slaughterhouses to ensure the highest standards of biosecurity and health requirements are applied.
Al Kaabi pointed out that, within the framework of preserving public health, the municipality emphasized adherence to the use of personal protective equipment and the implementation of all health and technical requirements, while continuing veterinary supervision over slaughtering operations to ensure meat safety.