Butchery
is place (special room) where carcasses are sold. This room should
contain refrigerator for keeping remained meat, electrical fan or air
condition, facilities for cutting carcasses, sink for washing hand
and facilities and hooks. A butcher is a professional who
slaughters animals and dresses the meat for sale. Practitioners of
this traditional trade can be found all over the world, ranging from
supermarket butchers, who typically deal with already slaughtered
carcasses, to traditional rural butchers, who may travel to farms
to butcher animals individually for their owners.
Butcheries are
categorized into grade depending on the requirements and services
provided. Other butcheries are at the intermediate grade, other below
standard and other are standard. Therefore, there is the need for the
government to establish routine inspection and to insure measures are
implemented for the secure the health of consumers.
TFDA
has establish some quality prerequisites which have to be implemented
by butcher shop countrywide as stated by food act/law 2003 which have
some main attributes and under each main attributes there are
specific attribute. The butcher are assessed under the attributes and
given a grade according to the score marks obtained in each
attribute.
Appendix
1
(Butcher
grading form…. Tick to approve the marks where specific attribute
in question
| Main attribute | Specific questions | Marks (%) | Grading criteria |
| A. Building structure and environment |
1.
The building should be permanently constructed with not less the 3
m length and 2.5 m width
2.
The floor should be tough with no crakes.
3.
The inside wall should be tiled at not less than 1.2m from the
floor. The remaining part should be furnished with white colour
4.
The outside walls should be furnished with white colour
5.
Presence of wide glass window
6.
Presence of white ceiling roof
7.
Presence entrance door which is both dusts and insect proof
8.
Presence of water sink for through washing of serving tools
9.
Presence of toilet for attendants
10.
Presence of electric fan or air condition
Sub-total
|
XA
≤ 50% Below standard;
60%
≤ XA
≤ 80%
Intermediate
90%
≤ XA
≤100%
Standard
(Standard) |
|
| B. Working Personnel’s |
1.
Attendants should be healthy checked and approved to serve
2.
Each attendant should have two pair of protecting gears which
should be always clean
Sub-total |
XB
=100%; Standard
|
|
| C. Working utensils |
1.
Presence of adequate handle-cutting facilities such as knives
2.
Presence of electrical beef cutting saws instead of tree logs
3.
Carcass should be hanged using appropriate hooks
4.Presence
of working refrigerator for storage of unsold beef
Sub-total |
