Meat safety and hygiene practices in Digoretti slaughterhouse complex, Kiambu County, Kenya
Edinah Cherotich, Kikuyu Subcounty, Kiambu county, Kenya
The project main objective was to enhance meat safety and hygiene practices in Dogoretti slaughter house facilities through stakeholders training, with a view to improving the safety of meat that is released into the market for human consumption. The main focus was in to improving the knowledge and practices of the stakeholders on the importance of meat safety and hygiene and develop the Standard Operating Procedures (SOP’s) for the slaughterhouses adopted from the Meat Control Act of Kenya.
A total of 88 workers (80 % male, 2019/20 % female) were trained. Better understanding and improvement of meat safety and hygiene practices and safer meat handling techniques among meat handlers was noted.
Improving safety of roasted chicken at Namawojjolo roadside market, Mukono district, Uganda
Keeya, Ibrahim, Mukono District Local Government, Uganda
Namawojjolo roadside market is one of the oldest markets in Mukono district and slaughter on a daily basis about 600-700 chickens. The chickens are roasted and sold without package. Increased number of vendors and consumers makes it difficult to guarantee safe food. The objective with the project was therefore to formalize and streamline chicken roasting and vending of the meat, to promote hygiene and meat inspection and the consumption of safe meat. Individual interviews and consulting meetings were held with leaders at district and sub-county level. The project also included visits to the market with a SWOT-analysis. Activities were also carried out to create awareness among stakeholders as well as practical demonstrations on inspection, hygiene, hazard identification and biosecurity. A One Health team was set up to oversee the implementation of agreed interventions, they also developed Sanitary Standard Operating Procedures. The project has resulted in eg. better hygiene among the different stakeholders and improved ante mortem and post mortem inspections.
Improving the slaughter slab of small livestock to a legalised abattoir meeting the demands of stakeholders
Allan Mwiinde, Lusaka City Council, Zambia
This project aimed to improve the current slaughter slab of small livestock at the livestock market in Lusaka. After an initial meeting between the Small Livestock Association of Zambia (SLAZ) and Lusaka City Council, health inspectors from the council performed an inspection of the slaughter slab to set a baseline. Several issues were raised and an action plan was made to address them. After a second inspection, it was concluded that substantial improvement had been made. For example, previously pig slaughter was carried out directly on a dirty floor. At the end of this change project, the floor surface had been improved to a smooth tiled surface, making it possible to clean the floor. The slaughter slabs were subsequently upgraded to abattoirs.
Improving food safety and hygiene practices at Kabesha abattoir in Lusaka, Zambia
Angela Lungu, Lusaka City Council, Zambia
This project of the second cohort was a direct continuation of a previous ITP-project. The aims of the project were to educate the management and abattoir workers on food safety and hygiene practices, to recommend post mortem inspections, and to formulate an Abattoir Health Committee that was gender inclusive. A focus group discussion was held with the abattoir supervisors, and it was concluded that the health committee once developed should ensure that food safety and hygiene practices are maintained at all times. A training of abattoir workers in basic food safety and hygiene practices was also conducted. A similar training will also be organized for the management, health committee and abattoir supervisors. The project is working on a model for post mortem inspections that will be accepted by the traders and buyers at the abattoir.