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Raising the Bar: UNBS Initiates Stringent Measures to Enhance Meat Quality and Safety in Uganda.

In a significant move to transform the landscape of meat quality in Uganda, the Uganda National Bureau of Standards (UNBS) has stepped up to the plate. With a comprehensive nationwide inspection of butcher shops revealing unsettling hygienic conditions, UNBS has taken decisive action to safeguard public health and safety.

A Hygienic Revolution

The revelations from these inspections were a wake-up call for the authorities. In response, UNBS has introduced a series of stringent measures that all butchers in Uganda are now mandated to follow. The primary goal is clear: enhance meat quality and ensure the well-being of Ugandan consumers.

During a hygiene standards sensitization meeting with Kampala’s butcher shop owners, UNBS officially launched this initiative. All butchers must now comply with the guidelines outlined in “US 736: 2019 Hygienic Requirements for Butcheries,” a document that leaves no room for compromise when it comes to hygiene standards.

A Commitment to Public Health

Rehema Meeme, a Standards Officer at UNBS, emphasized that this initiative aligns perfectly with UNBS’s mission to protect public health, safety, and the environment against dangerous and substandard products. It’s a commitment to ensuring that the meat and related products reaching consumers meet the highest standards.

Addressing Violations

The inspections conducted by UNBS revealed a host of violations, ranging from the proximity of butcher shops to other establishments to concerns about the use of pesticides and chemicals. Inadequate sanitary facilities also came under scrutiny.

Training for Transformation

To ensure the effective implementation of these stringent measures, UNBS is gearing up to conduct comprehensive training programs for butchers and individuals involved in the meat industry across the nation. Awath Aburu, another Standards Officer at UNBS, shed light on the specific requirements outlined in the standards.

A New Standard for Butcher Shops

The standards lay down strict guidelines for butchers and shop owners. These include possessing occupation permits, valid trading licenses, and maintaining on-site first-aid kits. Selling only hygienic meat and meat products is now a non-negotiable requirement. Butcher shops must employ appropriate insect traps and screens to maintain cleanliness.

Elevating Hygiene Standards

The standards also emphasize the construction of butcher shops, advocating the use of smooth and easily cleaned food-grade surfaces. Separate areas for offal and other meats are mandated, along with the use of shatterproof or hardened translucent plastic barriers.

Personal Hygiene Matters

In terms of personal hygiene, the standards leave no room for compromise. Personnel must maintain cleanliness, undergo regular bathing before handling meat, wear complete and clean personal protective gear, and be medically fit for their duties.

Operations and Transportation

The standards further regulate operations within butcher shops, mandating the display of meat for sale on hooks inside the shops, with meat from different animal species displayed separately. The transportation of meat is also addressed, requiring clean, fly-proof, cold, and closed vessels with non-absorbent surfaces. Vehicles used for meat transportation must undergo inspection and approval by a competent authority.

A Safer Future for Ugandan Consumers

UNBS’s proactive approach to enhancing meat quality in Uganda is set to make a profound impact on the lives of Ugandan consumers. By ensuring safer, more hygienic meat products in the market, UNBS is not just implementing standards; it’s creating a healthier and safer future for all.

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