QUALITY PREREQUESITES OF BUTCHER AND MEAT BUSINESS CENTRES

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 XB < 100%; Below 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		XC ≤ 50% ; Below standard 75% ≤ XC ≤ 90%; Intermediate XC = 100% ; Standard