Sacrificial Slaughter Permit Service

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Target Audience

Individuals
Service delivery channels

Submit electronically only through Balady portal
Service release date

20/08/2025

Service Languages

عربي

Payment methods

Download the user guide

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Customer service

Phone

199040

Email

infocs@momah.gov.sa

Working hours
8:00 AM - 10:00 PM All the week
Self-services
24/7 All the time
Response time

24 ساعة

A proactive electronic service provided through the Balady platform that allows the owner, commercial registration manager, or an authorized representative to apply for an Sacrificial Slaughter Permit Service, provided that the necessary conditions are met. The application can only be submitted during the designated period, and the permit is issued free of charge for four days only. The

Procedures
Access the Balady portal, navigate to Commercial Licenses, and select Sacrificial Slaughter Permit Service.
Select the applicant’s role.
Enter the Unified License Number.
Verify the license activity, status, and application period.
Agree to the permit conditions and requirements.
The municipality reviews the application.
A municipal inspection visit is conducted to ensure compliance.
The municipality approves the request.
The applicant receives a notification via SMS.
Print the permit from the My Requests service on the Balady platform.

Submit electronically only through Balady portal

Fines and Penalties
https://balady.gov.sa/en/node/11558

Service Terms
The kitchen must have a contract with a licensed veterinarian to supervise the slaughtering process before and after slaughter during Eid Al-Adha.
All workers involved must hold valid health certificates.
A dedicated space for slaughtering, skinning, and cutting must be provided, meeting health requirements. Slaughtering inside food preparation and cooking areas is strictly prohibited.
The applicant must contract with a municipality-approved company for waste removal and provide designated containers for slaughter waste outside the kitchen.
All necessary tools and equipment for slaughtering and skinning must be available.
Sufficient containers must be provided to collect bones, slaughter waste, hair, and hides.
Adequate access to safe and clean water must be ensured.
The slaughtering must be well-organized, preventing overcrowding of slaughtered animals, and a numbering system should be implemented.
A clearly visible sign displaying the slaughtering service fees must be installed.

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