13 Aug 2018

Some Maun butchery operators say they smell a rat in the issuing of trading licences.

They accused some council officials of flouting regulations by issuing licences to operators who do not meet the set requirements, and thus called on the relevant authorities to investigate the matter.

They aired their views when responding to a presentation by an official from Department of Veterinary Services.

They alleged that some butcheries, which do not have cold rooms had been issued with licences, while some use deep freezers and questioned how they passed inspection.

The aggrieved butchery operators called for regular inspection of all butcheries and restaurants, noting that in most cases, restaurants were not inspected, yet they had meat products.

One of the operators, Mr Sepahi Abel said poor inspection by officials would frustrate government efforts to control and contain Foot and Mouth Disease as operators were not questioned on how they acquire meat.

He called on officials to apply all policies fully and fairly, threatening to out those who favour and are favoured, saying they know all who are violating the regulations.

Mr Abel said public safety was compromised due to consumption of uninspected meat, adding that some operators claim to slaughter for social events only for the meat to go on sale. 

He challenged the officials to show how they differentiate meat for social use and that intended for sale.

Department of Veterinary Services’ Ms Winani Malumbela implored all to join hands to curb the problem of uninspected meat in butcheries and called all stakeholders to be vigilant on the subject to curb the problem within the district.

Ms Malumbela said it was illegal to sell uninspected meat to the public, to keep meat for social events, slice/cut it in a butcher and warned that any operator, who is caught doing so would be punished accordingly.

“You should avoid mixing uninspected meat with inspected one at all cost.

This also helps to fight measles, which is a challenge in our district,” she added.

Ms Malumbela stressed the need to ensure traceability of the meat, noting that an operator should have a health certificate, delivery note and health mark when buying meat from the abattoir.

Operators were also advised to keep proper records, to track their businesses’ performance as well as for market purposes.

They were also advised to use refrigerated trucks to transport meat to their outlets and proper transport for cattle, as animal welfare is important. 

Ms Malumbela advised farmers to use trucks with wire mash floor to transport cattle to ensure they produce quality meat, adding that no sick animals are allowed at abattoirs.  On a different note, she acknowledged the shortage of small stock abattoirs in the distric. ENDS