The region of Asia and the Pacific has a long history in farming livestock at the household level: this practice is linked with cultural identities and economic development in rural and low-mid socioeconomic communities. Household and village level animal production is well-aligned with the United Nations’ Sustainable Development Goals, and is therefore important to maintain, especially in the most populous region in the world. These practices, however, carry a risk of foodborne pathogens contaminating animal-derived foods as well as the risk of disease transmission from the animal or food to humans. Such risks can be addressed by promoting the adoption and implementation of safe and sustainable practices for home slaughtering among communities. These practices include good animal management practices that promote animal health (e.g. vaccination), practices to be adopted immediately prior to slaughter, the implementation of hygienic measures after slaughtering (including access to appropriate facilities), inspections and waste management. All of these factors have an influence on food safety and will need to be taken into consideration from food safety competent authorities.