The seven abattoirs designated by Widam Food Company to slaughter sacrificial sheep for Eid al-Adha have seen a large turnout of residents to have their sheep slaughtered and prepared.
Local Arabic daily Arrayah reported on Saturday that due to such a huge turnout, the operational capacity of these slaughterhouses was raised by 100% to be able to respond to the public demand and to deliver the slaughtered carcasses of sheep as quickly as possible while maintaining the safety and comfort of customers.
As the activity is done from 5am until 5pm, there is a lengthy window that allows customers to go at a time of their convenience.
Meanwhile, Widam has made sure that all the preventive and precautionary measures are in place to prevent the spread of Covid-19. These include providing designated bays for selling sheep and delivering the slaughtered carcasses to the vehicles of customers, without the need to step out. In addition, the body temperature of every customer is checked before being admitted into the slaughterhouse or the yard for selling sheep, along with displaying the 'green' healthy code on Ehteraz and wearing a face mask at all times.
Dr Mohamed Fareed al-Jawhari, veterinarian at the Al Wakra Central Market automated slaughterhouse, stressed that there is tight control on all procedures and the sheep are inspected before and after the slaughtering process. This is in addition to closely following up on the implementation of all the necessary health conditions to maintain the well-being, health and safety of all.
Accordingly, a production line was designated for the initiative of buying subsidised sheep under the joint national initiative to encourage local production and to subsidise the prices of sheep on the occasion of Eid al-Adha, A separate section was there for general customers and a third line for cows and camels.
Dr al-Jawhari said as part of the currently enforced measures to achieve the desired physical distancing among customers and to limit gatherings, customers are not allowed into the production area, but are delivered the final product (slaughtered sheep carcasses) in the waiting area or directly to their vehicles.
He stressed that the slaughterhouse always follows the necessary health measures, including constant disinfection and sterilisation with sanitisers and running water. He added that cleanliness is of great importance, with the personal hygiene of butchers and their assistants being strictly maintained. They are also made aware of continuing the good practice for the health and safety of all.
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