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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