Speaking on Thursday at the Uganda Media Centre, Bright Rwamirama, the Minister of State for Animal Industry said they want to protect meat consumers from contracting diseases mainly coronavirus that is said to be transmittable from humans to animals and vice versa.
The Ministry of Agriculture, Animal Industry and Fisheries have issued tough
guidelines to butcheries and abattoirs if they are to continue operating.
Speaking on Thursday at the Uganda Media Centre, Bright Rwamirama,
the Minister of State for Animal Industry said they want to protect meat
consumers from contracting diseases mainly coronavirus that is said to be
transmittable from humans to animals and vice versa.
Part of the guideline includes the ban on the wrapping of meat in polythene
bags. The minister said customers must carry containers in which their meat
will be put.
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Among the guidelines, the minister issued includes; Animals for slaughter
cattle, goats, sheep, pigs, chicken, duck, and turkey must be acquired directly
from the farm.
Animal owners must inform local authorities before selling their
animals that will provide letters to ascertain ownership and also a movement
permitted by the veterinary officer to avoid people who steal animals and take them
The animal for slaughter must be treated, loaded, offloaded and transported
humanly, treated with compassion and adequate spacing on the truck to safeguard
their rights because when animals are mistreated, the meat doesn’t taste well.
All persons, loading, offloading and slaughtering must wear appropriate
personal protective equipment; overall, white gumboots, because if the person
is not protected, he can spread the disease to the consumers Wash their hands
before and after handling the animals.
They are also supposed to wash hands with soap or appropriate sanitizer at
entry or exit at the farm and also adequately disinfect their protective wear
before visiting another farm.
Each farm must have a chemical car tyre wash through which vehicles will be
driven to avoid transiting infections from one farm.
The animals to be slaughtered must be properly tested and provided plenty of
The veterinary service providers must ensure that only healthy animals are
Abattoirs must be certified by the health authorities and must wear PPE and
keep the hygiene of the hands and equipment used in the slaughter process.
All animal products, beef, chicken, pork, eggs handlers must wear appropriate Personal
Protective Equipment at all times.
People must also keep social distance as guided by the ministry of health with
not more than five people per operation. The slaughter facility must also be
cordoned off, must have handwashing equipment and plenty of soap.
All butcheries must mark with white paint areas for customers to
stand while waiting to be served to ensure the four-meter distance between
Customers for animal products must come with appropriate
containers for carrying the products procured to avoid using kaveera.