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Butchers assessments for TFDA qualities and Standard - Google Docs
SOKOINE UNIVERSITY OF AGRICULTURE
DEPARTMENT OF FOOD TECHNOLOGY, NUTRITION & CONSUMER SCIENCE
COURSE PROGRAM: BSc. FOOD SCIENCE AND TECHNOLOGY
FIELD OUTREACH REPORT:
THE ASSESSMENT ON THE EXTENT OF BUTCHERIES IN
MOROGORO MUNICIPALITY TO MEET TFDA QUALITY
PREREQUISITES
PREPARED BY
PILYSON, VISITANTULY G
(UNDERGRADUATE STUDENT-SUA)
INTERESTED IN RESEARCH, ENGINEERING, SCIENCE AND TECHNOLOGY OF
FOOD
INSTRUCTOR: DR. ISSA ZACHARIA A (PhD)
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ACKNOWLEDGEMENT
Groly to God, He is the creator of all living things, and we are among those livings. Our health is upon
Him, and through that good health, we were able to conduct this field outreach. We praise you, God.
I would like to acknowledge members who fronted line in data collection: Shuma, R., Sambila, N., Sanga,
A., Paul, E., Sanga, S., Rajabu, S., Sarru, V., and Pilyson, V. (Author)
Appreciation to Dr. Issa Zacharia A for his superior knowledge concerning meat and fish technology for
supervising and marking our work.
Special thanks to Wanda, Mirian W., a responsible young woman with her little contribution on finalizing
this paper.
Lastly, The cooperation showed by butchers in their working environments was essential for conducting
this assessment, I appreciate it.
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INTRODUCTION
Meat is animal flesh that is eaten as food. Some of animals like cattle, sheep and goats used as a source of
meat after being slaughtered. Meat is important in economy and culture, even though its mass production
and consumption has been determined to pose risks for human health and the environment. (Lawrie, &
Ledward., 2006). The meat value chain start from the livestock keeper up to butchery and then to
consumer. Meat from butchers are supposed to meet specified qualities and standard for the purpose of
quality assurance and protection of consumer health.
Butchery is the work of slaughtering animals and preparing them for sale as meat. Good quality meat
depends on practices in butchery systems before meat reach consumers.
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within
any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail
or wholesale food establishments. (York Butchers’ Guild, 2012).
There are different organization that provides standards for different food products so as they can be
useful and safe consumed. In Tanzania, we have TBS that formulate standards and TFDA that mandated
to ensure standards and qualities in food, drugs and cosmetics are met and followed by processors and
producers.
Tanzania Food and Drugs Authority (TFDA) is an Executive Agency under the Ministry of Health,
Community Development, Gender, Elderly and Children (MOHCDGE ). TFDA is responsible for
regulating safety, quality and effectiveness of food, medicines, cosmetics, medical devices and
diagnostics. TFDA main responsibility is stated in the Health policy, 2007 and its mandate as stipulated in
the Tanzania food, drugs and cosmetics act (TFDCA) cap. 219. (TFDA, 2019).
TFDA is managed as an Executive Agency in accordance with the Executive Agencies Act, cap. 245 as
amended in 2009. Some functions of TFDA as prescribed in section 5 of the TFDCA include:
❏ Regulate all matters relating to quality and safety of food, medicines, herbal drugs, medical
devices, cosmetics and diagnostics,
❏ Regulate in accordance with the TFDCA, the importation, manufacture, labelling, marking or
identification, storage, promotion, sale and distribution of food, medicines, cosmetics, herbal
drugs and medical devices, diagnostics or any materials or substances used in the manufacture of
products regulated under TFDCA.
For the sake of consumer health, TFDA provides quality prerequisites that butcheries must meet. So in
order to know whether these butcheries meet these prerequisites or not, for the purpose of learning a field
practical outreach was necessary to be carried out.
Aim of the practical outreach was to assess the extent butchers meet TFDA quality prerequisites in
Morogoro municipality.
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MATERIAL AND METHODS
➔ Questionnaire for data collection from different butcheries around Morogoro Municipality.
➔ Recommendation letter for carrying out practical training in their butcheries
➔ Butcher grading form
➔ Student identity card
➔ Digital camera for taking photos during the outreach
➔ Meat technology skills and Knowledge
Data collected from different butcheries by visiting, asking questions and observing environmental
conditions around the butcheries.
Butcher grading form was used to classify the qualification level of the butcher as seen below (showing
classification criteria)
Main
Specific attribute in question
Mark Grading criteria
attributes
s (%)
A: Building 1. The building should be permanently constructed with not less the 3 m
XA <= 50% : Below
structure and length and 2.5 m width.
10
standard
environment
2. The floor should be tough with no crakes.
10
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
10
60% <= XA <= 80%
4. The outside walls should be furnished with white colour
10
:Intermediate
5. Presence of wide glass window.
10
6.Presence of white ceiling roof
10
7.Presence of entrance door which is both dusts and insect proof
10
8.Presence of water sinks for through washing of serving tools
10
90% <= XA <= 100% :
9.presence of toilet for attendants
10
Standard
10.presence of electric fan or air condition
10
SUBTOTAL
100
B. Working 1.Attendants should be healthy checked and approved to serve
50
XB = 100% : Standard
Personnel’s
2. Each attendant should have two pairs of protecting gears include white 50
XB < 100% : Below
tetron apron which should always be clean
standard
SUBTOTAL
50
C.
1.Presence of adequate handle- cutting facilities such as knives
25
XC <= 50% : Below
WORKING
2.Presence of electrical beef cutting saws instead of free logs hooks
25
standard
UTENSILS
3.Carcass should be hanged using appropriate
25
75% <=XC <= 90% :
4.Presence of working refrigerator for storage of unsold beef
25
Intermediate
SUBTOTAL
100
XC = 100% : Standard
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RESULTS AND DISCUSSION
1. MSONJELA MEAT
VISITANTULY G
Specific attribute in question
SHOP/
BUTCHER:
COLLECTED
Main
attributes
A: Building 1. The building should be permanently constructed with not less the 3 m
structure and length and 2.5 m width.
environment
2. The floor should be tough with no crakes.
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
4. The outside walls should be furnished with white colour
5. Presence of wide glass window.
6.Presence of white ceiling roof
7.Presence of entrance door which is both dusts and insect proof
8.Presence of water sinks for through washing of serving tools
9.presence of toilet for attendants
10.presence of electric fan or air condition
SUBTOTAL
B. Working 1.Attendants should be healthy checked and approved to serve
Personnel’s
2. Each attendant should have two pairs of protecting gears include white
tetron apron which should always be clean
SUBTOTAL
C.
1.Presence of adequate handle- cutting facilities such as knives
WORKING
2.Presence of electrical beef cutting saws instead of free logs hooks
UTENSILS
3. Carcass should be hanged using appropriate
4.Presence of working refrigerator for storage of unsold beef
SUBTOTAL
BY
Marks
(%)
10
10
10
7
10
9
10
5
10
5
76
50
35
85
19
15
25
25
84
PILYSON,
Grade
Intermediate standard
Below standard
Intermediate Standard
NB: Marks was been assigned according to the intensity quality of a specified attribute in question. For
instance, presence of water sinks for washing serving tools was assigned 5% out 0f 10% because there
were no sink instead, basket was there for a specified purpose. The same applied to other attributes as I
mentioned that, we marked according to our observations towards the situation of their attribute.
Main
attributes
A: Building
structure and
environment
2. MACHAME BUTCHER: COLLECTED BY SHUMA, ROSEMARY F
Specific attribute in question
Marks
(%)
1. The building should be permanently constructed with not less the 3 m
length and 2.5 m width.
10
2. The floor should be tough with no crakes.
10
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
10
4. The outside walls should be furnished with white colour
10
5. Presence of wide glass window.
10
6.Presence of white ceiling roof
10
7.Presence of entrance door which is both dusts and insect proof
10
8.Presence of water sinks for through washing of serving tools
0
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Grade
Intermediate standard
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B. Working
Personnel’s
C.
WORKING
UTENSILS
Butchers assessments for TFDA qualities and Standard - Google Docs
9.presence of toilet for attendants
10.presence of electric fan or air condition
SUBTOTAL
1.Attendants should be healthy checked and approved to serve
2. Each attendant should have two pairs of protecting gears include white
tetron apron which should always be clean
SUBTOTAL
1.Presence of adequate handle- cutting facilities such as knives
2.Presence of electrical beef cutting saws instead of free logs hooks
3. Carcass should be hanged using appropriate
4.Presence of working refrigerator for storage of unsold beef
SUBTOTAL
3. TOWN BUTCHER:COLLECTED BY SANGA, AYUBU ESSAU
Specific attribute in question
Main
attributes
A: Building 1. The building should be permanently constructed with not less the 3 m
structure and length and 2.5 m width.
environment
2. The floor should be tough with no crakes.
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
4. The outside walls should be furnished with white colour
5. Presence of wide glass window.
6.Presence of white ceiling roof
7.Presence of entrance door which is both dusts and insect proof
8.Presence of water sinks for through washing of serving tools
9.presence of toilet for attendants
10.presence of electric fan or air condition
SUBTOTAL
B. Working 1.Attendants should be healthy checked and approved to serve
Personnel’s
2. Each attendant should have two pairs of protecting gears include white
tetron apron which should always be clean
SUBTOTAL
C.
1.Presence of adequate handle- cutting facilities such as knives
WORKING
2.Presence of electrical beef cutting saws instead of free logs hooks
UTENSILS
3. Carcass should be hanged using appropriate
4.Presence of working refrigerator for storage of unsold beef
SUBTOTAL
4. MANZESE BUTCHER: COLLECTED BY PAUL, ELISHA
Specific attribute in question
0
10
80
50
50
100
25
0
25
25
75
Marks
(%)
10
0
7
6
8
10
9
4
0
10
64
40
30
85
15
0
20
25
84
Main
Marks
attributes
(%)
A: Building 1. The building should be permanently constructed with not less the 3 m
structure and length and 2.5 m width.
10
environment
2. The floor should be tough with no crakes.
8
https://docs.google.com/document/d/1SySwTX8r5NUdDlpNGqD_eO7PYdhPG6fQoDqeqc5WltE/edit
Standard
Intermediate Standard
Grade
Intermediate standard
Below standard
Below Standard
Grade
Intermediate standard
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B. Working
Personnel’s
C.
WORKING
UTENSILS
Main
attributes
A: Building
structure and
environment
B. Working
Personnel’s
C.
WORKING
UTENSILS
Butchers assessments for TFDA qualities and Standard - Google Docs
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
4. The outside walls should be furnished with white colour
5. Presence of wide glass window.
6.Presence of white ceiling roof
7.Presence of entrance door which is both dusts and insect proof
8.Presence of water sinks for through washing of serving tools
9.presence of toilet for attendants
10.presence of electric fan or air condition
SUBTOTAL
1.Attendants should be healthy checked and approved to serve
2. Each attendant should have two pairs of protecting gears include white
tetron apron which should always be clean
SUBTOTAL
1.Presence of adequate handle- cutting facilities such as knives
2.Presence of electrical beef cutting saws instead of free logs hooks
3. Carcass should be hanged using appropriate
4.Presence of working refrigerator for storage of unsold beef
SUBTOTAL
10
10
10
10
10
0
0
10
78
0
50
50
20
00
25
25
75
5. MACHAME BUTCHER: COLLECTED BY SARRU, VIVIAN
Specific attribute in question
Marks
(%)
1. The building should be permanently constructed with not less the 3 m
length and 2.5 m width.
10
2. The floor should be tough with no crakes.
10
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
10
4. The outside walls should be furnished with white colour
0
5. Presence of wide glass window.
10
6.Presence of white ceiling roof
10
7.Presence of entrance door which is both dusts and insect proof
10
8.Presence of water sinks for through washing of serving tools
0
9.presence of toilet for attendants
10
10.presence of electric fan or air condition
10
SUBTOTAL
80
1.Attendants should be healthy checked and approved to serve
50
2. Each attendant should have two pairs of protecting gears include white 0
tetron apron which should always be clean
SUBTOTAL
50
1.Presence of adequate handle- cutting facilities such as knives
25
2.Presence of electrical beef cutting saws instead of free logs hooks
0
3. Carcass should be hanged using appropriate
25
4.Presence of working refrigerator for storage of unsold beef
25
SUBTOTAL
75
https://docs.google.com/document/d/1SySwTX8r5NUdDlpNGqD_eO7PYdhPG6fQoDqeqc5WltE/edit
Below standard
Intermediate Standard
Grade
Intermediate standard
Below standard
Intermediate Standard
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6. KIDIDIMO BUTCHER: COLLECTED BY SAMBILA, NICKY ALEX
Main
Specific attribute in question
Marks
attributes
(%)
A: Building 1. The building should be permanently constructed with not less the 3 m
structure and length and 2.5 m width.
8
environment
2. The floor should be tough with no crakes.
10
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
10
4. The outside walls should be furnished with white colour
10
5. Presence of wide glass window.
1
6.Presence of white ceiling roof
9
7.Presence of entrance door which is both dusts and insect proof
9
8.Presence of water sinks for through washing of serving tools
9
9.presence of toilet for attendants
10
10.presence of electric fan or air condition
0
SUBTOTAL
76
B. Working 1.Attendants should be healthy checked and approved to serve
40
Personnel’s
2. Each attendant should have two pairs of protecting gears include white 45
tetron apron which should always be clean
SUBTOTAL
95
C.
1.Presence of adequate handle- cutting facilities such as knives
20
WORKING
2.Presence of electrical beef cutting saws instead of free logs hooks
0
UTENSILS
3. Carcass should be hanged using appropriate
25
4.Presence of working refrigerator for storage of unsold beef
20
SUBTOTAL
65
Grade
Intermediate standard
Below standard
Below standard
6. JOHN BUTCHER KIDIDIMO: COLLECTED BY RAJABU, SAUMU HAMIS
Main
Specific attribute in question
Marks Grade
attributes
(%)
A: Building 1. The building should be permanently constructed with not less the 3 m
Intermediate standard
structure and length and 2.5 m width.
7
environment
2. The floor should be tough with no crakes.
10
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
10
4. The outside walls should be furnished with white colour
4
5. Presence of wide glass window.
5
6.Presence of white ceiling roof
4
7.Presence of entrance door which is both dusts and insect proof
5
8.Presence of water sinks for through washing of serving tools
00
9.presence of toilet for attendants
10
10.presence of electric fan or air condition
0
SUBTOTAL
55
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B. Working
Personnel’s
C.
WORKING
UTENSILS
Butchers assessments for TFDA qualities and Standard - Google Docs
1.Attendants should be healthy checked and approved to serve
2. Each attendant should have two pairs of protecting gears include white
tetron apron which should always be clean
SUBTOTAL
1.Presence of adequate handle- cutting facilities such as knives
2.Presence of electrical beef cutting saws instead of free logs hooks
3. Carcass should be hanged using appropriate
4.Presence of working refrigerator for storage of unsold beef
SUBTOTAL
50
30
80
20
0
25
25
70
Below standard
Intermediate Standard
7. MKALIMOTO BUTCHER: COLLECTED BY SANGA SARAPHINA L
Main
attributes
A: Building
structure and
environment
B. Working
Personnel’s
C.
WORKING
UTENSILS
Specific attributes
Marks
(%)
1. The building should be permanently constructed with not less the 3 m 10
length and 2.5 m width.
2. The floor should be tough with no crakes.
10
3. The inside walls should be tiled at not less than 1.2m from the floor. The 10
remaining part should be furnished with white colour
4. The outside walls should be furnished with white colour
5. Presence of wide glass window.
10
10
6.Presence of white ceiling roof
7.Presence of entrance door which is both dusts and insect proof
8.Presence of water sinks for through washing of serving tools
9.presence of toilet for attendants
10.presence of electric fan or air condition
SUBTOTAL
1.Attendants should be healthy checked and approved to serve
2. Each attendant should have two pairs of protecting gears include white
tetron apron which should always be clean
10
10
SUBTOTAL
100
1.Presence of adequate handle- cutting facilities such as knives
2.Presence of electrical beef cutting saws instead of free logs hooks
3.Carcass should be hanged using appropriate
4.Presence of working refrigerator for storage of unsold beef
SUBTOTAL
25
25
25
25
8. X: COLLECTED BY RITTE, ROSEMARY
Specific attribute in question
10
10
100
50
50
Main
Marks
attributes
(%)
A: Building 1. The building should be permanently constructed with not less the 3 m
structure and length and 2.5 m width.
10
environment
2. The floor should be tough with no crakes.
8
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Grading criteria
Since the score is
100%, Then the
building
structure
and environment of
the
butcher
is
Standard.
According to TFDA
since the score is
100% then working
personnel’s is at
standard
The Grade is equal
to 100% hence the
working utensils for
the butcher meet the
standard of TFDA.
Grade
Intermediate standard
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B. Working
Personnel’s
C.
WORKING
UTENSILS
Butchers assessments for TFDA qualities and Standard - Google Docs
3. The inside walls should be tiled at not less than 1.2m from the floor. The
remaining part should be furnished with white colour
4. The outside walls should be furnished with white colour
5. Presence of wide glass window.
6.Presence of white ceiling roof
7.Presence of entrance door which is both dusts and insect proof
8.Presence of water sinks for through washing of serving tools
9.presence of toilet for attendants
10.presence of electric fan or air condition
SUBTOTAL
1.Attendants should be healthy checked and approved to serve
2. Each attendant should have two pairs of protecting gears include white
tetron apron which should always be clean
SUBTOTAL
1.Presence of adequate handle- cutting facilities such as knives
2.Presence of electrical beef cutting saws instead of free logs hooks
3. Carcass should be hanged using appropriate
4.Presence of working refrigerator for storage of unsold beef
SUBTOTAL
https://docs.google.com/document/d/1SySwTX8r5NUdDlpNGqD_eO7PYdhPG6fQoDqeqc5WltE/edit
10
10
0
5
5
5
3
5
61
40
40
80
20
0
15
25
60
Below standard
Intermediate Standard
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Butchers assessments for TFDA qualities and Standard - Google Docs
DISCUSSION
The guideline for our outreach to butcheries was the TFDA quality prerequisites as stipulated above on
results sections. During the visit we only focused on three important aspects namely: Building structure
and environment, working personnels and working utensils. In order to generalize and conclude the level
of standard run by butcheries in Morogoro town by referencing the TFDA recommendation quality aspect
to be met by these butcheries, it is necessary to discuss one by one (from three important focused aspect
during the visit). The totality of the scores from different specified attributes and average will be
discussed on each main attribute below so as to conclude on results of our assessments.
BUILDING STRUCTURE AND ENVIRONMENT
In this section, 10 subsections were assessed from each butchery. In the subsection of “The building
should be permanently constructed with not less the 3 m length and 2.5 m width” most of the visited
butcheries were shown to meet the standard as most scored 10 out of 10% score. Many of them were very
having a huge space 2 to 3 times the recommended standard. The average of score from this section was
about 8.8% score, to which it reflects that 88% of butchery buildings in Morogoro municipality have
enough space as they meet the specified standard by TFDA regarding the attribute.
For the case of “The floor should be tough with no crakes” subsection: Most visited buildings of butchery
were having a flow with not only the tough flow but also it was covered with tiles which facilitate easier
cleaning. The average score for this attribute was around 9% which reflect that out of every 10 butcheries
in Morogoro municipality only one butcher does not have a tough flow with crakes. It at least reflects the
reality. So in this case, the average shows standard was met.
The third attribute in building structure and environment states that “The inside walls should be tiled at
not less than 1.2m from the floor. The remaining part should be furnished with white colour”. Although in
an economic point of view 1.2m wall with tiles from the flow is quite long, but most of the visited
butcheries met this standard, as the calculated average scores were about 9% which means 90% of
butcheries found in Morogoro municipality meet this standard.
The forth attribute recommend appearance of walls of butcheries, as stated “The outside walls should be
furnished with white colour”. After the observation from different butcheries that we visited, this was one
of attribute that most of butcheries failed to meet the standard. Statistical data we collected from ten
butcheries, its average score was about 6% scores out of ten. This average indicate that most of Morogoro
municipality butcheries does not meet the specified attribute criteria. 6% score grades these butcheries to
be in the intermediate standard in sense that they are neither below standard nor met standard. Most
observed reason for failure to meet such condition was the devaluation of buildings, hence the color of
wall diminishes as time goes.
The recommendation that state “Presence of wide glass window.” was one of the failure to most of
butcheries as about 70% of visited butcheries did not meet. Most of butcheries have only wide door
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without presence of any kind of window. The average score for this section was below 1% which dictates
the failure of meeting standard. Therefore about 99% of butcheries found in Morogoro municipality do
not have either wide windows or no windows at all. So the average conclusion for this subsection was
below standard.
For the case of “Presence of white ceiling roof” subsection, Most visited buildings of butchery were
having a white ceiling roof. The average score for this attribute was around 9% which reflect that out of
every 10 butcheries in Morogoro municipality only one butcher does not have a white ceiling roof. It at
least reflects the reality. So in this case, the average shows standard was met.
The 7th attribute state that, “Presence of entrance door which is both dusts and insect proof”. This criteria
was one of the best performed with highest average score as it was 10% out of ten, this reflect that, almost
all butcheries in Morogoro municipality have dust and insect proof entrance door. Most of door were
coated with a color that act as dust and insect proof. This criteria met by most visited butcheries by 100%
“Presence of water sinks for through washing of serving tools” This is one of specific attribute in
Building structure and environments. We graded most of visited butcheries by average of 5% out of ten as
most of them were having baskets similar function to what sinks supposed to do. SO cleaning and
washing of serving tools were done locally but under hygienic condition. Though they were having
baskets but still they failed meet standard.
“presence of toilet for attendants” In many cases we visited, we found a clean toilets with high level of
sanitation. Average score for this subsection was 10% out of 10. Standard met
The last attribute in question for building structure and environment was the “presence of electric fan or
air condition”. Most of butcheries failed to meet the specified standard as we found that the are available
but not working. Average score for this subsection was 5% out of 10 which defines that, for every 10
butcheries in Morogoro municipality 5 of them possess air condition or electric fan, hence standard does
not met as required.
WORKING PERSONENNEL’S
In this section, TFDA basically focused on the general health's and hygienic condition of personnels
(Butcher man). There were only two subsections specific attributes question that were used to assess the
recommended TFDA prerequisites to meat shops/ Butcheries.
The first specific attribute question was as stated, “Attendants should be healthy checked and approved to
serve”. This attribute is based on healthier and general hygienic condition of the individual. Assessment
of this attribute was quite challengeable, it was not easy to get information of these butcher man regarding
their health. Most of them were not ready to talk about their personal health. Although some of them
showed corporations by even showing their certified certificates indicating their progressive health
checking. Some of them just replied by ensuring their health without showing evidence. Since data
collections always have a lot of challenges, we just have to includes them as they are healthier. So we
have an average of 49.99% out of 50% score, and hence we concluded that, above 90% of butcher man
frequently checks their health although it’s not practical.
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Butchers assessments for TFDA qualities and Standard - Google Docs
The last specific attribute for this section stated that, “Each attendant should have two pairs of protecting
gears include white tetron apron which should always be clean”. Most of attendants were having only
one white tetron apron… very few were having two. Although sanitation of their protective gears were
not effective. So the average of our data collected scores for this attribute was around 30% out of 50%,
hence this means that only 60% of bucher man in morogoro, have clean and two pair of white apron
which is absolutely below standard for this specific attribute in working personnel section.
WORKING UTENSILS
TFDA also provide prerequisites recommendation of what working utensil in butcheries should look like.
TFDA pronounced four categories in this section as going to be discussed shortly below.
The first category is “Presence of adequate handle- cutting facilities such as knives”. In our own
assessment and observations that we have conducted, butcheries are so tentative in case of cutting
facilities, they have enough but not in all places that we have visited. For instance 20% out of 25% for
this category was observed hence at least to some extent they are in standard. Second category was the
“Presence of electrical beef cutting saws instead of tree logs hooks”. Almost all visited butcheries meat
was hang in cut by using tree logs instead of electrical beef cutting sawa. They complaining about the
high cost for acquiring these cutting saws. Source of contamination of meat by cutting it with tree logs is
quite high hence need to be minimized. 15% out of 25% in average were having electric saws for meat
cut. The third category was basically recommend the use of hook to hang meat as stated “Carcass should
be hanged using appropriate”. 99.9% of butcheries that we visited, meat was hanged in hooks, so we
have no doubt in this category. Average 0f 25% out of 25% were hanged the carcass with hooks.
Although most of hooks used were non stainless steel hooks. Lastly “Presence of working refrigerator for
storage of unsold beef”. This was the last category in working utensils were most of butcheries have these
refrigerator for storing unsold meat.
https://docs.google.com/document/d/1SySwTX8r5NUdDlpNGqD_eO7PYdhPG6fQoDqeqc5WltE/edit
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SUMMARY
A
B
C
A1
10
10
10
10
10
8
7
10
10
9.4
A2
10
10
0
8
10
10
10
10
8
8.4
A3
10
10
7
10
10
10
10
10
10
9.6
A4
7
10
6
10
0
10
4
10
10
7.4
A5
10
10
8
10
10
10
5
10
0
8.1
A6
9
10
10
10
10
10
4
10
5
8.6
A7
10
10
9
10
10
10
5
10
5
8.7
A8
5
10
4
0
0
10
0
10
5
4.8
A9
10
0
0
0
10
10
10
10
3
5.8
A10
5
0
10
10
10
10
0
10
5
6.6
B1
50
40
0
50
40
50
50
50
40
41.1
B2
50
30
50
0
45
50
30
50
40
33.1
C1
19
25
15
20
25
20
20
25
20
21
C2
15
0
0
0
0
0
0
25
0
4.4
https://docs.google.com/document/d/1SySwTX8r5NUdDlpNGqD_eO7PYdhPG6fQoDqeqc5WltE/edit
77.4
74.2
73.1
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C3
25
25
20
25
25
25
25
25
15
23.3
C4
25
25
25
25
25
20
25
25
25
24..4
Key: A: Building structure and environment; B: Working personnel’s; C: Working utensils; Their
corresponding letter (A1, A2,.....& A10, B1, & B2,....and C1, C2, C3 & C4…...) indicates the specific
attributes for each main attributes.
The table above summaries all the data collected, their totality and average, this analysis comes up with
the conclusion that:
❏ For building structure and environment the total average of 77.4 scores was obtained which
means in Morogoro municipality, butcheries are in the intermediate standard as far as building
structure and environment is concerned
❏ For the case of working personel the total average of 74.2 scores was observe. This result define
Morogoro municipality butcheries failed to meet prerequisite for TFDA quality concerning
working personnel attribute.
❏ Lastly, working personnel performed quite well but not that much. 73.1 average scores was
calculated and obtained. This comes in conclusion that bucharies found in Morogoro municipality
fall in between below standard and intermediate standard as far as working utensil attribute is
concerned.
CONCLUSION
Generally, the performance of butcheries in Morogoro municipality is not satisfy for the case of meeting
TFDA recommended standard and quality, and this reference is according to our simple assessment that
we have done.
Working personnel attribute should be a priority for assurance of standard and by any regulatory
authority. Limitations sets and penalty should be introduce as without this health of consumer will be in
danger, as we observed that most of butchery man wear dirty closes, without even protective gears.
But also much care on working utensil attribute as the performance in Morogoro still not good. So i'm
emphasising regulatory authorities to take their responsibility. Not only the mentioned attribute, but in
reality things are worse.
https://docs.google.com/document/d/1SySwTX8r5NUdDlpNGqD_eO7PYdhPG6fQoDqeqc5WltE/edit
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REFERENCES
Lawrie, R.A.; Ledward, D A. (2006). Lawrie's meat science (7th ed.). Cambridge: Woodhead Publishing
Limited. ISBN 978-1-84569-159-2. Retrieved from https://www.merriam-webster.com/dictionary/meat on
20th may 2019.
York Butchers' Guild". Yorkbutchersgild.com. Archived from the original on 2012-03-08. Retrieved
2019-05-20
from
https://web.archive.org/web/20120308184834/http://www.yorkbutchersgild.com/pages/history.html
TFDA,
(2019).
About
Tanzania
food
and
drug
authority.
http://imis.tfda.go.tz/index/?q=director_general_message on 20 May 2019.
https://docs.google.com/document/d/1SySwTX8r5NUdDlpNGqD_eO7PYdhPG6fQoDqeqc5WltE/edit
Retrieved
from
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