Impprovement Of Small Butcheries Competence : Sanitary And Hygiene Controls
Since Meat And Meat Products Are Traditionally Considered As Principal Elements Of The Lebanese Nutritional Diet , The Meat Sector Is Partly Supplied By Locally - Grown Animals , The Majority Of The Lebanese Demand Is Ensured By The Important Of Live Stock ( Cattle , Sheep , Goat And Pigs ) From The Neighboring Countries , As Well As From Europe And Brazil , On Average , Consumption per person is around 23 kg of red and poutly meat annually.
Due To The Lack Of A Workable Quality Control System , Many Food Sectors , Including The MEat Retail Sector Like Butchery , Are Seriously Neglected , Particularly In Terms Of Hygiene And Sanitation Controls . Moreover , A Lot Of Meat Producing And Handling Centers Suffer From Poor Implementation Of Good Hygiene Partices (GHP) Due To The Lack Of Expertise , Training , Extension , Sanitary And Health Inspection.
Recent Studies Conducted By The Scientific Committee Of UNIDOs Food Safety Panel (FSP) And Consumers Lebanon , HAve Shown That Poultry And Red Meat Were Sold To To The Consumers Even In Cases Of Unconformity To National And International Norms And Standards . These Cases Were Correlated With Improper Application Of GMP (good Manufacture Parctice ) When Buying , Handling Or Selling Meat.
In This View , A Comprehensive Survery On Selected Butcheries Is Highly Need To Induce The Status-quo Of Meats Products In Lebanon . Therefore , This Study Would Be First Hand Information Focusing On Different Items Related To The Subject Matter.
