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FOOD SAFETY ACADEMY
OF FOOD SAFETY ASSOCIATES LIMITED
REPORT OF THE TRAINING
ON
MEAT STANDARDS AND HYGIENE FOR SLAUGHTER HOUSE PERSONNEL
(ABATTOIRS), FLAYING AND DRESSING STAFF, MEAT INSPECTORS,
GRADERS OF MEAT AND SUPERVISORS
HELD BETWEEN 22nd
AUGUST AND 27 AUGUST, 2016 IN MBALE, BUSIA AND
JINJA RESPECTIVELY
CONDUCTED BY
MINISTRY OF TRADE, INDUSTRY AND COOPERATIVES IN COLLABORATION
WITH FOOD SAFETY ASSOCIATES LIMITED
Compiled by
GRACE NANYOMBI- PROJECTS ASSISTANT
FOOD SAFETY ASSOCIATES LTD
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Table of Contents
ABSTRACT ............................................................................................................................... 3
1.0 INTRODUCTION ............................................................................................................... 5
1.1 Purpose of the Training .................................................................................................... 5
2.0 TARGET PARTICIPANTS................................................................................................. 5
3.0 OPENING OF THE TRAINING ......................................................................................... 6
4.0 PRESENTATIONS.............................................................................................................. 6
5.0 AWARDING OF CERTIFICATES TO PARTICIPANTS ................................................. 8
6.0 WAY FORWARD AND RECOMMENDATIONS .......................................................... 11
7.0 CLOSURE OF THE TRAININGS .................................................................................... 12
Appendices ............................................................................... Error! Bookmark not defined.
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ABSTRACT
The Ministry of Trade, Industry and Cooperatives through implementation of the Quality
Infrastructure and Standards Programme (QUISP) and in partnership with Food Safety
Associates Ltd organized and conducted a Meat Standards and Good Hygiene Practices
training for the stakeholders in the meat value chain (abattoirs operators such as flayers,
slaughterers, slaughter house owners and meat vendors, Local government staff and other
sector- players in meat value chain) in the Eastern Districts of Mbale, Busia Uganda and
Jinja.The training was aimed at improving the hygiene and safety of the meat at the abattoir
and butchery level through improved practices for handling meat and personal hygiene of
meat handlers to enhance meat hygiene; so as to improve the quality and safety and enhance
demand and competiveness of the meat sector in the domestic, regional and international
markets. The training was facilitated by experts from Food Safety Academy, an entity of
Food Safety Associates Ltd and technical officers from MTIC. The team of experts visited
the different abattoirs and butcheries in the selected and host Districts ,where the training
workshops were organized, to observe the current hygiene practices, challenges and gaps in
the respective abattoirs and butcheries.
The findings and information gathered by technical team during the field visits was shared
with participants during the training which provided good foundation for stakeholder
discussions and comments.
The training sessions were interactive in nature as the trainers gave an opportunity to the
trainees to give their views on how they understood the different hygiene concepts in their
work place, their experience and situations in the meat businesses and as well as the
challenges faced. Suggestions on how they the challenges can be addressed, in order, to
improve the meat sector in the region to meet national and international standards were
provided.
The major challenges affecting the meat sector in the Eastern region included poor
infrastructure of the operating abattoirs (including rough floors, lack of piped water which
impede hygiene management) and the butcheries. Generally, there was lack of operational
hygiene protocols and procedures followed at the abattoirs and butcheries. In addition, the
meat business associations/groups are weak and incoherent to effectively manage the meat
business along the value chain. There is inadequate support in terms of refurbishment of the
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infrastructure and technical services from the Municipalities and Town Councils towards
improving the hygiene and efficient operation at the abattoirs and butcheries.
The findings from the field visit indicated that, the poor hygiene at the abattoirs and
butcheries and small scale meat production was due to break down of the required
infrastructure, overhead meat handling rails, lack of electricity and running water to
maintain the hygiene of the abattoirs.
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1.0 INTRODUCTION
Meat has always been an important source of animal protein for a large proportion of the
population in Uganda. It is very perishable and could be a source of health hazard if not
handled with care. In order to ensure proper handling practices and increase knowledge and
skills among the various stakeholders along the meat value chain and especially the abattoirs
and butcheries operators, outreach trainings were organized in Mbale, Busia and Jinja
The areas of focus included; meat hygiene and safety, hygiene practices and implementation
of cleaning and disinfecting in the meat value chain facilities.
1.1 Purpose of the Training
The training was designed to enable the improvement of meat quality and safety thus
safeguarding the population against possible hazards associated with poor meat handling
along the value chain. This would in turn improve the livelihoods of the value chain dealers,
restore public confidence in the safety and quality of meat on the Ugandan market and enable
the country meet national and international meat standards; which is key to expanding local
market and penetrating the lucrative export market.
Specifically, the training was intended to ensure;
(i). Sensitization and creation of awareness among all stakeholders (value chain actors, on
animal welfare, improved hygiene practices, standards and requirements for meat
quality and safety).
(ii). Ensure improved hygiene practices in the slaughter of livestock, meat processing and
marketing stages.
(iii). Building capacity to improve technical and managerial skills needed for hygiene
maintainace along the meat value chain.
2.0 TARGET PARTICIPANTS
The main target audience was the operators involved in meat handling process and these
included;
Flaying and dressing staff;
Meat Vendors;
Meat inspectors;
Transporters;
Slaughterers;
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Graders of meat and
And supervisors of meat hygiene.
3.0 OPENING OF THE TRAINING
The trainings in Mbale and Busia were officially opened by the Assistant Commissioner
External Trade Mr. Batala Cyprian who represented the Permanent Secretary Ministry of
Trade, Industry and Cooperatives. In his remarks he highlighted the following key issues;
encouraged the participants to utilise knowledge acquired on the meat standards since their
proper implementation eases marketing by bringing confidence to the buyers about good
practices in the supply chain and providing assurance to the customer that the necessary
measures have been taken to ensure safety of the meat product.
He called upon the meat sector players to get organised into strong associations to ensure
management and administration of the meat sector business is streamlined
He pledged the Ministry’s continued support in creating a conducive environment to promote
businesses and ensure fair trade practices. He encouraged the participants to conduct their
operations professionally and with integrity as the products they sell could endanger human
life if malpractices are not checked.
4.0 PRESENTATIONS
In all the training workshops in Mbale, Busia and Jinja, the training team made presentations
that included the following key aspects;
4.1 Overview of meat trade
During the training in Mbale, Busia and Jinja, a brief over view of the meat trade was given
by Veterinary/ Commercial Officers (as appropriate) of the respective districts covering the
following key aspects;
Overview of the Meat Qualitiy Infrastructure in the district
The Policy and Regulatory framework for meat standards implementation and they
are implemented within in the district
Status of the meat trade in the District
Benefits of the meat trade in the district
How meat trade is monitored and controlled in the district
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Slaughter places & safety of meat -
Challenges in the meat trade
Future plans for the meat trade
The substantive training on hygiene for meat business operations was facilitated by the
technical experts from Food Safety Associates Limited. The training materials themed in
accordance to the four fields (Introduction to Food Safety relevant Laws; Personal Hygiene
for meat handlers; Cleaning and Sanitizing; and Meat Hygiene) as follows;
Module 1: Introduction to Food Safety and Laws that affect Meat Safety
1. Definition of Food Safety and its Importance to meat Industry
2. Different Laws and rules that affect Meat Safety.
Module 2: Personal Hygiene in abattoirs and butcheries
The module covered three critical areas of personal hygiene of the meat handlers and these
were;
1. Body care and safeguarding while in meat premises
2. Dressing for work in a meat premise
3. Personal health consciousness in meat premises
Module 3: Cleaning and disinfection in meat abattoirs and butcheries
This comprised of the different aspects of cleaning and disinfection and these were;
1. The importance of cleaning
2. Common cleaning mistakes
3. The cleaning cycle
4. General procedures for cleaning a meat handling facility
5. Cleaning procedure for items and specific sections of meat handling facility
6. Floor (procedure applicable to abattoirs and butcheries)
7. Footbath tub (procedure mainly applicable to abattoirs)
8. Cleaning of Meat Contact Work Surfaces
9. Knives, machete/pangas, hanging hooks and other cutting items (procedure applicable
to abattoirs and butcheries)
10. Chopping Wood/board (procedure mainly applicable to butcheries)
Module 4 : Meat hygiene
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Module 4 (i): Delivery of animals
1. What should be done or checked during receiving
Module 4 (ii): Slaughtering of animals and washing of carcasses
1. Key points to note to avoid cross contamination during slaughtering
2. Key points to note about washing of carcasses
Module 4 (ii): Cold Storage of carcasses
Module 4 (v) : Dispatch, transit and delivery of carcasses
1. What should be taken into consideration during dispatch of meat products at the
abattoir?
2. What actions should be taken to prevent meat contamination during the transportation
of meat to the butchers?
Module 4 (vi): Handling meat at the butcher
1. What are the key points to note during delivery of the meat at the butcher?
2. Storage of meat at the butcher
3. Display and hanging (Sanitation of chopping items, hanging hooks, display platform)
at the butcher.
Copies of the implementations annexed
5.0 AWARDING OF CERTIFICATES TO PARTICIPANTS
In all the three training workshops, participants were received certificate of attendance. The
ceremonies to hand over the certificates were presided over by invited guests who included
the Chief Administrative Officers, Resident District Commissioner, and Local Council V
Chairpersons of the host districts.
6.0 FIELD VISITS AND KEY OBSERVATIONS
The field tours were intended to accord the experts the chance to understand the current state
of affairs and practices regarding the hygiene status of the abattoirs and the butcheries, and
to determine the existing gaps in abattoirs in complying with the national standards.
A number of observations were made by the field team;
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6.1 MBALE DISTRICT
The team with the guidance of the district authorities and the Meat association members
visited the Mbale abattoir and butcheries with the main focus on the practices in these places.
The following observations were made in Mbale;
The abattoir was built with a good plan.
Currently, the abattoir has damaged floors with no free flow of effluent,
inadequate overhead rails, lack of electricity and poor infrastructure to handle
solid waste and effluent
It was also observed that much most of the butcheries in the newly constructed
Mbale market have glass windows to shield the meat from dust and other foreign
matter, operators of the butcheries still hang meat outside the cover and also
hang their dresses inside the butchery which can cause cross-contamination,
From the discussions with the authorities in Mbale, quality of meat is also compromised
by meat that enters the market without inspection and certification by the veterinary
services
6.2 BUSIA DISTRICT
In Busia the team visited the abattoir and found out the following:
That the kraal at the slaughter area/abattoir is not partitioned to separate the incoming
animals from those already in or to isolate the sick animals from the rest.
The overhead rails for skinning the animals are broken down and skinning is done on
the floor. Lack of adequate running water, damaged floor is and lacks of electricity
are also a challenge.
The drainage from the slaughter area passes through the kraal yet it contains waste
water from the slaughter area and other contaminated material.
The animals are taken out of the kraal to graze, and this increases the risks of diseases
spread
There is general lack of coordination and engagement by the Town Council and
Tenderers of the butchers to ensure effective operation of the meat business.
The kraal is an open area with no shelter to prevent the animals from the harsh climate
(too much sunshine) that causes dehydration and results into poor quality meat.
No procedures exist and entry control of people entering and coming out of the
slaugher area as this can end up contaminating the meat leading to food poisoning,
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6.3 JINJA DISTRICT
The team visited two abattoirs in Jinja; the Jinja Main Abattoir (JMA) and the one in
Bugembe
The following were observed;
Compared to all other areas visited the there was some level of hygiene management in JMA,
although this can be judged as largely unsatisfactory. The main issues of concern are as
follows:
The abattoir had not been renovated since colonial time according to the District
Veterinary Officer (DVO).
The already established procedure and protocol of handling the animals was not
followed since most of the building infrastructure had broken down i.e. the
weighing area before entry of the animals in the kraal was no longer in use, most
of the different separations/sections of the kraal were not in use.
It was observed that despite the need for renovation of the building infrastructure, the abattoir
has most of the necessary facilities and equipment required for operations of the abattoir
such as;
there is a dressing/slaughter area and a washing area which are separated
Mechanical dressing of the animals was still installed
There is a dressing room with hangers used by abattoir operators,
There is an inspector’s / veterinary staff room.
There is a cold room, where meat is stored before dispatch, though it is not in use due
to lack of cooling infrastructure and costly electricity
6.3.1 Bugembe abattoir
The following were observed by the team:
It is an open sheltered structure that lacked the separations/sections that are required
in abattoirs such as separate sections serving as slaughter area, dressing area,
inspection room, hanging area, isolation area etc.
It had no fence and had no restrictions from unauthorized persons.
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The abattoir had drainage system that was hygienically in poor conditions i.e. it was
exposed, had stagnant waste water. The drainage system was being constructed in the
middle of the abattoir structures, yet draining the waste water into a septic tank that
was also exposed and located just a few meters from where the animals were being
slaughtered.
There are homesteads just next to the abattoir (and close to open abattoir drainage
system which increases their risks of exposure to zoonotic, water borne and food
borne illnesses. The smell from the drainage system also contributes to the pollution
of the surrounding environment.
The animals awaiting slaughtering are taken out to feed in the neighborhood
surroundings. This exposes them to risks of acquiring diseases thereby affecting the
safety of the meat produced.
There is no hygienic protocol and procedures followed by the meat handlers of this
abattoir
7.0 WAY FORWARD AND RECOMMENDATIONS
For continuity and improvement of hygiene and quality the following were suggested:
Awareness creation to all stakeholders needs to be widened to include consumers who
should demand for hygiene practices and improved quality
Strengthen the collaboration between local government administration at the Districts
and traders in the meat value chain through available PPP models.
The Ministry of Agriculture, Animal Husbandry and Fisheries and other Agencies
concerned should strengthen inspection activities to ensure compliance with the set
standards
Consolidate meat traders into very strong organisations/ associations to ensure self-
regulation
Government and meat traders should enhance collaborations to avoid friction and
counter accusations and build a consensus on the appropriate modalities for operating
meat business and ensure that all compliance requirements are known and met.
Investment on the improvement of slaughter places should be done in collaboration
with the local actors along the meat value chain.
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There should be separation of slaughter houses and markets where they have been
fused
Business culture should also change in the country and traders and consumers should
be more concerned about peoples’ health in the normal course of trading
8.0 CLOSURE OF THE TRAININGS
in the guests of honour who were invited to close the training workshops in Mbale, Busia and
Jinja were the Chief Administrative Officer, Resident District Commissioner and District
Chairperson respectively. In their closing remarks they called upon participants to use the
knowledge acquired during the training to improve on the hygiene standards in the meat
value chain to compete nationally, regionally and internationally.
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9.0 PICTORIAL
Group Photo of the participants of the Training at Mbale on 23/09/2016
Mr. Cyprian Batala the Ag. Commissioner External trade delivering his speech during the
Mbale training
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Dr. Ananias Bugumire, the FSA lead expert explaining to the trainees some of the meat
laws
The FSA expert conducting the Personal and meat hygiene training during the training in
Mbale district
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Mr. Batala and District Accounting Officer(Mbale) awarding certificate
Meat handling at the Butcher outside the glass house and hanging of clothes inside the bucher
at Mbale.
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Technical team touring Mbale floor; insight is the damaged floor and containers
Group Photo of participants at the training in Busia on 24/08/2016
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Abattoir operator carrying meat at the back as the overhead rail is broken.
Blood all over the floor and walls of the slaughtering area, due to lack of running water in
the Busia Municipal council
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Manual skinning of cattle on the floor, in Busia Municipal Council
Chopping wood that was used the previous day and was going to be used to chop the
carcass on the day of visit (Jinja)
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Jinja main abattoir animal handling infrastructure to the slaughter room.
Overhead meat handling rails at Jinja abattoir,
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Group photo of participants at Jinja .
DVO, Jinja district and the training team at Bugembe Abattoir Jinja District
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The open septic tank with bloody dirty and stinking water on the floor and in the jerrycans,
at Bugembe abattoir
Stagnant stinking bloody water from the abattoir and an open drainage system near the
homestead