COVID-19 :; FOOD SAFETY IN ABATTOIRS AND MEAT PACKAGING PLANTS.

The prevention of the spread of the corona virus has been ably captured as 1) washing hands with soap under running water for 20 sec or use a hand sanitizer. 2) practice physical distancing, give 2metres space between you and the next person and finally use a face mask.

The strict adherence to the aforementioned protocols cannot be over emphasized especially in the food industry. It is no longer news that meat processing plants are hot spots for the spread of covid-19 in developed nations,with this as a back drop and in line with the Lagos meat reforms the butchers are to carry out slaughtering process with compliance to food safety protocols. To reduce overcrowding on slabs, butchering is done  on alternate days.


 There is a provision of hand washing points at the entrance of the slabs, enforcing the hand hygiene protocols for butchers and customers. The use of facemasks is also compulsory on all processing areas and markets.

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