As part of an ongoing programme to safeguard the public against food borne illnesses, the Environmental Health Unit has mandated that all persons intending to engage in the sale of fresh meat and meat products to the public must have their meat and slaughter houses inspected by an Environmental Health Officer. Such persons are required to contact the Unit forty-eight hours prior to slaughter to make arrangements for inspection.

These arrangements include notifying the Unit of the time, date and venue of the proposed slaughtering. Lynrod Brooks, Principal Environmental Health Officer, has stressed the importance of raising the current standards of slaughtering in order to combat the risk of zoonotic transmission. He added that the full cooperation of those persons engaged in handling fresh meat and meat products is being sought to improve the quality of the product reaching the consumer.

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