As the Christmas season approaches, the demand for locally slaughtered meats and meat product increases. Consequently, the Environmental Health Division within the Ministry of Health, Wellness and Elderly Affairs reminds butchers and persons with intention of slaughtering or assisting in slaughtering of animals for sale to operate within the legal framework and to engage in proper meat handling practices. These measures will ensure that meat and meat products offered for sale are wholesome and safe for human consumption. Butchers who are slaughtering for the Christmas Season must register at the office of the Environmental Health Division by Thursday December 12th, 2024.
Some guidelines for butchers slaughtering meats are as follows:
Butchers or persons with intention to slaughter are reminded to register early with the Environmental Health Division, at least 48 hours in advance of the slaughter date to facilitate antemortem inspection and postmortem inspection.
Butchers are to obtain prior to slaughter, a permit from the Environmental Health Division, a butcher’s licence from the police and an antemortem certificate from the Veterinary Division.
Butchers and helpers must be in possession of valid health certificates.
During operations, butchers and their helpers must wear clean clothes and protective gears and wash hands frequently while handling meat.
- Butchers are reminded to offer only meats that have been inspected and passed for sale.
- Ensure slaughter and inspection areas are clean and well-maintained throughout the operation.
- Butchers must provide an adequate supply of potable water at their slaughter houses.
- Ensure meats are stored in such a manner that that it is not exposed to the elements.
- Ensure that slaughter areas are provided with adequate lighting throughout the operations
- Ensure cold holding facilities are provided to mitigate temperature abuse of meats where necessary.
- Ensure adequate provisions are made for proper solid waste management.
The public is being reminded to:
- Purchase meat from approved butchers, request permits or certificate of wholesomeness where necessary.
- Always cook meat thoroughly to the recommended internal temperatures to kill harmful bacteria.
- When purchasing local meat from butchers look for the INSPECTED and PASSED stamp which indicates that the meat has been inspected for wholesomeness by officers of the Environmental Health Division.
- The Ministry of Health encourages butchers to adopt the best practices to ensure the safety of the meat supply and urge the public to make informed choices when purchasing meats and food products during the festive season.
For more information, contact the Environmental Health Office in your region, Bois d’Orange – 468-3712, Vieux-Fort – 454-6329 and Soufriere – 459-7329.