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Item No . <br /> PC : 10-8-87 <br /> SA-88-7 <br /> Page 3 <br /> STAFF ANALYSIS <br /> POLICY CONSIDERATIONS : <br /> Custom slaughterhouse applications are accepted under Section <br /> 9-4102 . 1 (d) of the Planning Title, which permits agricultural <br /> services essential to the use of the land for farming purposes in <br /> the agricultural zones with a Site Approval . Site Approvals are <br /> discretionary actions subject to staff review with notification <br /> of surrounding property owners . Staff has referred SA-88-7 to <br /> the Planning Commission due to neighborhood opposition to the <br /> project and for clarification of the appropriateness of the use <br /> in the agricultural zones. <br /> AREA/NEIGHBORHOOD COMPATIBILITY: <br /> The proposed custom slaughterhouse is located in an agricultural <br /> area of the County and is zoned GA-40 (General Agriculture , <br /> 40-acre minimum) . Surrounding parcels are generally large <br /> acreages, with the nearest residence being approximately one-half <br /> mile from the project site. <br /> Traffic : <br /> Access to the project site is Hollenbeck Road off of State <br /> Highway 4 . Hollenbeck Road is 40 feet wide and dead-ends 1200 <br /> feet north of the project site. The planned right-of-way is 50 <br /> feet ; therefore, the Department of Public Works is requiring a <br /> five-foot-wide road dedication on Hollenbeck Road along the <br /> frontage of the project site . Due to the limited number of <br /> slaughterings to be permitted, traffic generation is not <br /> expected to have an impact . <br /> Operational Characteristics : <br /> A "custom slaughterhouse" is defined as a facility where <br /> livestock are slaughtered and prepared for the owners of the <br /> livestock. Customers may purchase livestock from the applicant <br /> or bring an animal that they own to the site. The applicant is <br /> proposing to keep 30 to 40 animals on the site. <br /> The operator of the facility kills the animals and may also <br /> perform the evisceration; however , the owners may complete the <br /> evisceration. The meat must be removed from the premises by <br /> the owner(s) of the livestock or chilled and processed at <br /> another facility, such as a locker plant . <br /> Custom slaughterhouses must receive a license from the State <br /> Department of Food and Agriculture. A licensed livestock meat <br />