SCOPE OF APPLICATION 

1.  SMALL SCALE     =  501 to 5000 heads (Poultry)

2.  MEDIUM SCALE (piggery)=  2 sows and 11-20 heads

3.  LARGE SCALE (piggery)  =  more than 2 sows and more than 20 heads (poultry) = 10,000 heads and above

• Proposed medium and large scale poultry/piggery projects shall not be allowed in urban areas.

• Existing backyard poultry/piggery projects shall be obliged to use chemical control of flies, its larvae to minimize source of pollutants.

• Proposed backyard poultry and piggery projects must secure a locational clearance and shall not be allowed in urban areas.

• Only 30% of the lot area in rural areas shall be allowed for backyard poultry/ piggery.

DESIGN STANDARDS FOR POULTRY/PIGGERY:

1.  SITE CRITERIA

• Piggery/poultry farm shall be situated preferably in a rolling terrain to have good drainage.  Environmentally critical areas shall be avoided.

2.  LOCATION

• Piggery and poultry farms shall be located outside urban areas. A piggery/poultry farm shall be located 25 meters radius from sources of ground and surface drinking water.

• Medium and large scale piggery and poultry farms shall be at least 1,000 meters away from built-up areas (residential, commercial, institutional and industrial) while small scale poultry farms shall be at least 500 meters away from built-up areas.

• The piggery shall be 500 meters away from major roads and/or highways. For poultry farms, it shall be 200 meters away from major roads and/or highways.

• The site of medium scale and large scale piggery/poultry farms shall be at least 1 km from one another.

3.  ZONING

• Piggery and poultry farms shall be located in agricultural zone and outside urban areas.

SLAUGHTERHOUSE CLASSIFICATION

1.  CLASS "AAA"

• Those with facilities and operational procedures appropriate to slaughter food animals, or premises to cut and pack carcasses or primal parts, or establishments to process and manufacture meat and meat products for distribution and sale for domestic and international meat trade.

2.  CLASS "AA"

• Those with facilities and operational procedures sufficiently adequate to slaughter food animals, or premises to cut and pack carcasses or primal parts, or establishments to process and manufacture meat and meat products for interprovincial distribution and sale in any meat market nationwide.

3.  CLASS "A"

• Those with facilities and operational procedures of minimum adequacy to slaughter food animals, or premises to cut and pack carcasses or primal parts, or establishments to process and manufacture meat and meat products for intraprovincial distribution and sale in any meat market within the province.

DESIGN STANDARDS FOR SLAUGHTERHOUSE

1.  ZONING

• Slaughterhouse shall be allowed in the following zones: 

  • Heavy Industrial Zone (Industrial-3 Zone (I3-Z)

  • Medium Industrial Zone (Industrial-2 Zone (I2-Z)

  • Agri-Industrial Zone (AgIndz)

  • Agricultural Zone (Production Agricultural Sub-Zone (PDA-SZ)

2.  LOCATIONAL STANDARDS

• The Site and Location of slaughterhouse/abattoir shall be at least 200 meters from residential areas, school, churches and other places of assembly courts or public office. It should be accessible to transportation.

• Abattoirs/Slaughterhouse should be at least 25 meters from markets and other food establishments.

CLASSIFICATION OF FUNERAL ESTABLISHMENT

1.  CATERGORY I

• Funeral establishment with chapels and embalming facilities and offering funeral services.

2.  CATERGORY II

• Funeral establishments with chapels and offering funeral services without embalming facilities; and

3.  CATEGORY III

• Funeral establishments offering only funeral services from the house of the deceased to the burial place.

A. REQUIREMENTS FOR LC/OTHER PERMITS:

1.  VICINITY MAP

• drawn to the scale of 1:10,000 showing clearly and specifically the exact location of the proposed site and all existing adjacent land uses/establishment within 500-meter radius.

2.  SITE DEVELOPMENT PLAN 

• drawn to  the scale of 1:200 indicating lot property boundaries, building layout and future expansion area (if any), entrance or exit to the main service road and parking.

3.  TRANSFER CERTIFICATE OF TITLE

4.  INITIAL CLEARANCE FROM THE MUNICIPAL HEALTH OFFICE

5.  FLOOR PLAN

• showing the different areas or rooms within the building.

6.  ENVIRONMENTAL COMPLIANCE CERTIFICATE (ECC)

• from DENR for Category I project, prior to application for building permit.

DESIGN STANDARDS FOR SLAUGHTERHOUSE

1.  ZONING

• Funeral Establishment shall be allowed in the following zones: (GLUP Guidebook) 

  • CATEGOY I - GCZ, C2 (6) (Medium Density CZ)

  • CATEGORY II - GCZ, C1 (3/10), C2 (6)

  • CATEGORY III - GCZ, C1 (3/10), C2 (6)

• Funeral Establishment shall be allowed in the following zones: (HLURB Res. No. R-638, s. 1999) 

  • CATEGOY I - C2 (Medium Density CZ)

  • CATEGORY II - GRZ, GCZ, C1, C2, GIZ, SIZ

  • CATEGORY III - GRZ, GCZ, C1, C2, GIZ, SIZ

2.  LOCATIONAL STANDARDS

• At least 25 meters for Restaurants, Food Center and Other Food Establishments.

• At least 50 meters for Markets.

• At least 200 meters for Abattoirs/Slaughterhouse, Schools and Hospitals.