City veterinary office to conduct hygienic meat butchering and meat vendors training

By Irma A. Guhit

SORSOGON CITY, January 11 (PIA)… The Sorsogon City Veterinary Office will conduct this Friday, January 13 the regular hygienic meat butchering and meat vendors’ training to ensure that meat sold in the city public market here undergoes the proper sanitary process and that measures on safekeeping the meat be properly handled.

Dr. Alex Destura, Sorsogon City Health Veterinarian officer said that to assure the public that clean and safe meat will be sold to the public in the  city market here, it is a must that butchers and vendors undergo the hygienic training which their office will be conducting.

Destura explained that as part of the safety measure their office is implementing especially in the butchering and selling of meat, the one day training will provide the meat vendors and butchers the needed know how on how meat should be properly handled,cut, prepared, transported and sold.

The city veterinary office will soon see an upgraded class double A slaughter house here where meat for consumption within the city is reliably safe for consumption, handled properly and transported from the slaughter house to the market and to other outlets here within the city.

The training is also a must to all butchers and meat vendors as the activity is a prerequisite for the renewal of their license and business permit.

According to Dr. Destura, one of the objectives of the city is that no double dead meat or “botcha”will be sold here and that meat vendors and butchers alike will adhere to the safety inspection procedure of meat sold in the public markets.

He also explained that the city veterinary office has been strict in the implementation of all the precautionary measures and certain rules that have to be imposed as regards to cattle and hog butchering and meat handling.

He also have coordinated with all piggeries here selling hogs to follow also the set of standard set by their office so that the procedure and processes observed in slaughtering be followed as no home backyard slaughtering will be allowed for selling.

The meat shop operators here especially the big supermarkets get their supply of meat from trusted big company suppliers which are branded and have undergone the safe process of meat processing or packaging.

He also said that those who will engage in meat processing should also be guided properly and should be required to register so that the city veterinary office will be informed of the type of business they are into especially if this has something to do with hog or cattle butchering and so that their office can provide assistance and proper management of processed meat production as a source of backyard or home livelihood project. (PIA-SORSOGON)