Almost three years after it closed its doors, the abattoir will be inspected by the NSW Food Authority on Monday, and according to manager Andrew McLeod, if it’s approved, it will be back in operation and ready to process livestock.

Mr McLeod, who was involved with the abattoir for eight years before it closed in June 2011, said they are looking forward to serving local producers once again.

“We really want this to work,” he said.

He said they have been inundated with inquiries from producers and butchers asking when the facility will be functioning.

“We used to do a lot of work for Central West butchers,” he said.

Mr McLeod said the facility has undergone upgrades, including the installation of four-inch pipe to carry water to the abattoir and an extensive filtration system for its waste water.

Mr McLeod said the waste water is piped into a tank, then pumped to a dam at the top of the hill, which is filtered down through a series of dams.

He said by the time it reaches the final dam, the water is clean and is recycled in the abattoir.

Monday’s inspection will be carried out by the NSW Food Authority and will include a trial run, where the facility will process around 30 animals.

Once this is complete and is approved, the abattoir will be ready for business.

Mr McLeod said the abattoir will process lamb, goats, deer and cattle and will aim to process more than 300 animals a day.

Once operational, the abattoir will employ around 45 people and is currently advertising for more staff.

Mr McLeod also said a unique feature of the abattoir will be the way in which it processes goats.

“The abattoir will process some goats using a Chinese method of leaving the skin on,” he said.

Mr McLeod said the abattoir will be one of only a handful of facilities in the southern hemisphere to do this.