Animal Slaughter

The slaughterhouse on Bonaire handles the slaughter of animals and the inspection of meat. Slaughtering takes place every day of the week, but only by appointment.

The slaughterhouse employs slaughterers, inspectors, a veterinarian, and an administrator. The slaughterers are responsible for slaughtering the animals, and the administrator handles the paperwork. The inspectors check whether the animal is healthy before slaughter. After slaughter, the meat is inspected again. The inspectors are also responsible for inspecting meat imported from other countries. Meat inspections focus on both food safety and the prevention of animal diseases. The veterinarian has ultimate responsibility for both meat imports and the slaughter of livestock. In addition, the veterinarian performs other veterinary tasks to prevent animal diseases on Bonaire.