One hundred and ninety-five Veterinary practitioners have undergone refresher training to enhance food safety across slaughter facilities nationwide.

They are the first batch of trainees selected from veterinary practitioners for an exercise intended to ensure full compliance with the Meat Inspection Regulations 2020 (L.I. 2405).

At the end of the course, which is a crucial initiative being spearheaded by the Veterinary Services Department (VSD) of the Ministry of Food and Agriculture (MOFA), the participants were issued with certificates as certified Veterinary Meat Inspectors (VMIs) and they would be issued with official identity cards (ID), to enable them safely and securely play their role as stipulated in Section 3 of L.I. 2405.

The training programme, which was led by the Chief Veterinary Officer, Dr Emmanuel Allegye-Cudjoe, and supported by the Food and Agriculture Organisation (FAO), aims to improve inspectors' skills and knowledge in line with the updated regulations.

It will also ensure that inspectors will be able to effectively detect zoonotic diseases through antemortem and post-mortem inspection, guarantee meat products meet health and safety requirements, and align with both national and international standards.

The training for the next batch of practitioners will take place from February 2 to 9, 2025, during which 150 will benefit.

Compliance

Addressing the 195 participants at the end of their training, Dr Allegye-Cudjoe said the re-training was very important as it would facilitate a smooth transition to full implementation, which would help safeguard public health, maintain meat quality, and support the competitiveness of the country's meat industry in the global market.

The Chief Veterinary Officer reaffirmed his commitment to ensuring the full implementation of the Meat Inspection Regulations 2020, which had been long overdue.

The regulation, he said, aimed to safeguard public health by addressing meat hygiene and disease risks associated with meat and slaughter facilities.

“The path to a safer and higher quality food system in Africa lies in our collective commitment. Together, we can achieve a future where food will be safe, nutritious and accessible to all,” he stressed.

The Head of General Services at the VSD, Emmanuel Eshun, urged the VMIs to uphold high standards of professionalism in their duties to ensure public health and food safety.

He encouraged them to collaborate with the other stakeholders to ensure that they worked in tandem with each other to safeguard public health.

Mr Eshun also advised owners of the slaughter facilities to verify the identity cards of VMIs and provide them with the necessary logistical support to carry out inspection activities in compliance with L.I. 2405 to ensure the safety, quality and compliance of meat and meat products.

“Facility owners are by law required to cooperate and provide the needed support to enable you to carry out your role as meat inspectors. I will, therefore, urge you to be professional as you go about your duties to ensure safety and quality,” Mr Eshun stressed.

The Regional Food Safety Officer from FAO Regional Office for Africa (FAO-RAF), Blaise Ouattara, emphasised the importance of collaboration among stakeholders within the meat inspection and hygiene value chain, including support for operations in slaughter facilities, butcher shops and markets.

The FAO Lead for the Emergency Centre for Transboundary Animal Diseases (ECTAD), Dr Garba Ahmed, encouraged VMIs to diligently protect public health through their expertise and professionalism.