Africa-Press – Angola. The municipality of Caála, province of Huambo, has had no slaughterhouse for three years, after the closure, in 2020, of the only existing one, due to lack of hygienic and sanitary conditions, which endangers the life of the final consumer.
The information was provided Wednesday, by the head of Veterinary Services in the southern part of Huambo province, Filomena Inácia da Silva, noting that, until 2019, slaughter was carried out in an improvised place, but with the recommendation infrastructure improvement.
According to the official, in 2020, the inspection team found that the hygiene, slaughter, conservation and sale conditions at that location were not the most appropriate, which led to the closure of the only existing slaughterhouse in the municipality, due to non-compliance with the recommendations.
In this place, he recalled, an average of five to six head of cattle were slaughtered daily, whose meat was used to supply the main markets in the province of Huambo.
Filomena da Silva informed that the authorities demand, as minimum requirements to carry out the activity of slaughtering animals, hygienic conditions, bathrooms, running water, electricity and biosafety material
For this reason, he recommended citizens to discard the purchase of meat for consumption without the due certification and inspection, to avoid possible diseases.
“Before purchasing, it is advisable to request the veterinary certification document, to avoid buying meat that is inappropriate for human consumption,” said the official, suggesting the slaughterhouse in the Chivela neighborhood, on the outskirts of the city of Huambo, as a few suitable places. .
The municipality currently has several places of clandestine slaughter, at a time when the local administration is working on identifying an area for the construction of a slaughterhouse.
Adequate infrastructure must have at least one hectare of surface area, a slaughter room with smooth walls, another room for pre- and post-mortem examination of the animals, including a selection corral, appropriate hooks for placing the prepared meat, running water, underground drainage pipes and permanent staff to clean up the site.
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