Assessment of Red Meat Markets Based on theFood Safety Management System and HACCP Approach PrinciplesNyala-South Darfur State -Sudan

Abstract

Assessment of meat market hygiene conditions is a subject of wide scope. It focuses on multi-dimensions relevant to hygienic conditions of meat market that, could contribute to the quality of meat. The objective of this study is to assess red meat market hygiene conditions, meat handlers' hygiene practices, and identify gaps related to food safety knowledge, skills, and attitudes of meat handlers as well as to determine potential barriers that may inhibit the roles of food safety authorized bodies in the study area. Secondary quantitative data about all individuals related to the subject of the study was obtained through interviews(desk study) with managers of veterinary services, public health services administrationsand, five chairmens of the butchers’ committees,one for each market. A total of 195 respondents selected by using stratified random sampling method and interviewed using structuredfive rating Likert's scale questionnaire. Also, observationalassessment data for 25 butcheries obtained by using checklist sheet. Questionnaire data from survey was process by SPSS version 24. Where, frequency distributions, percentages and Chi-square testat significance level(5%) were used to analyze the data. Study results revealed that, unsatisfactory level of meat handlers' formal education level, 39.6% of respondents felt under category of basic level and 48.1% respondents at secondary level. Moreover, they were totally not trained before on Good Hygiene Practices (GHPs). 56% of butcheries observed that built near to public toilets and 79.2% found close to fruits and vegetable displaying areas. Nearly, all butcheries lack of hygiene facilities such as potable water, drainage system and hygiene equipment. Almost, all butcheries not issued with valid licenses. Lack of commitment to wear personal protective gear, washing hands and negative habits such as smocking inside the butchery were observed. Approximately, 88% of meat handlers were observed that working without having valid personal health cards. Pets such as flies were observed on the surfaces of meats and on the meat contact surfaces too. The study concluded that, lack of training programs to personnel, poor cleaning status of butcheries, malpractice of meat handlers' hygiene practices, and considerable barriers related to the efficiency and effectiveness of governmental authorized bodies' roles were the contributing factors of poor hygiene conditions of meat markets.