Overall objectives of
action
Meat is viewed
as a vehicle for many human food-borne diseases .A contemporary
risk-based approach to meat hygiene requires that hygiene measures
should be applied at those points in the food chain where they will
be of greatest value in reducing food-borne risks to consumers.
Abattoir workers represent potential source of meat contamination.
They should be trained in food hygiene matters commensurate with
their work. The provision of adequate hygiene training of abattoir
workers is the responsibility of the operator. Unfortunately workers
in slaughterhouses of Khartoum state did not receive any kind of
vocational training in meat hygiene, improperly dressed and have
poor perception of their role in securing meat safety. The objective
of this action is to provide workers in slaughterhouses of Khartoum
state with knowledge that improves their perception of meat,
environment and personal safety; and to encourage and facilitate the
development of skills that increase their professional and technical
standing.
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