Meat handling and butchery

Butchery may be available in communities. The food handler (butcher) must satisfy the hygienic practice of personal hygiene. The meat must be from approved sources, be fresh and be sold within one to two days. The handling of meat needs to be in a well-ventilated area and the presence of flies around the meat must be controlled. Knives, chopping boards and wrapping materials must be clean; the use of newspapers and similar items for wrapping must be discouraged. The walls, floor and ceiling must be free from any dirt.

Last modified: Wednesday, 2 July 2014, 11:50 AM