Food Safety Guidelines for the Sale and Purchase of Meats during the Festive Season
As the festive season quickly approaches, the Environmental Health Division within the Ministry of Health, Wellness and Elderly Affairs wants to ensure that the both butchers and consumers are reminded of the safety guidelines of the purchase and sale of meat. In an effort to protect the health of people, butchers are encouraged to comply with national regulations and ensure proper meat handling standards. Some of the food safety guidelines for butchers and helpers are but not limited to: registering and receiving a butcher permit from the Environmental Health Division; obtaining an antemortem certification, butcher’s license and valid health certificates; ensure proper hand hygiene; portable lighting and adequate lighting; ensure slaughter and inspection areas well maintained and selling meats that have been inspected, passed and stamped by the Environmental Health Division. Meanwhile, consumers are asked to prevent food borne illnesses by following guidelines such as: purchasing meats from approved butchers with permits or certificates of wholesome; ensure the meat is inspected and stamped by the Environmental Health Division.
