Alinaitwe, Lordrick

Barasa, M.

Bugeza, James

Cook, Elizabeth A.J.

Kakooza, S.

Kankya, C.

Kivali, Velma

Mugizi, Denis

Nanono, L.

Roesel, Kristina

Waiswa, J.

CGSpace

Integrated interventions towards properfood safety culture in Uganda’s meat sectorSteven Kakooza1, Joshua Waiswa1, Martin Barasa1, Lydia Nanono1, Denis Mugizi2, James Bugeza2,Velma Kivali2, Lordrick Alinaitwe2, Clovice Kankya3, Kristina Roesel2, Elizabeth A J Cook2Affiliations1Vétérinaires Sans Frontières Germany, Kampala, Uganda2International Livestock Research Institute, Nairobi Kenya3College of Veterinary medicine, Animal resources and Biosecurity, Makerere UniversityIntroductionknowledge and training in meat safety is important to improve attitudes so as toinfluence practices of workers who frequently engage in poor handling practices(Nyamakwere et al. 2017). In the past, training as a stand alone intervention hasproved non-impactful in changing risky practices by meat handlers. Under theVeterinary Public Health component of the five year BUILD programme, we arecombining training, the nudge theory and equipment support to motivate meathandlers attain competence in their meat safety journey.InterventionsTraining; In figure 1, the process of developing the meat handlers’ trainingcurriculum has been customized to 4 stages to obtain a final product. Fivemodules were crafted and are under testing; 1) Adult learning and Pro-peopleskills, 2) Meat safety, 3) Meat and Work-related hazards, 4) Good managementpractices for facilities, 5) Meat Legislations in Uganda. 70 trainers from Kampala,Mbarara, Mbale, Lira, Arua, Gulu were trained as ToTs using the content. Eachtraining lasted 4 days and was facilitated by VSF teams in partnership withMAAIF technical personnel. These will then train a projected number of over700 meat handlers at butchers and animal slaughter points in the target districtsNudge theory; This approach has been tested in 48 pork joints in Kampala andaccording to Mugizi et al. the intervention proved to reduce microbialcontamination in pork joints that adopted usage of the tools. Figure 2represents the nudge sets distributed.Equipment for meat handlersA baseline survey (2020) informed on gaps in equipment and infrastructureneeded by meat handlers to enhance good food safety culture during their dailybutchery operations. These were characterized into meat inspectors kits,occupation health materials, meat handling materials and cleaning materials.Conclusions & limitationsAdoption of integrative interventions to meat safety could enhance thejourney for top notch food safety systems in Uganda’s Livestock value chains.However this will also require some financial investments by meat handlers anidea which many may not sustain after project closure.Corresponding author: Annie Cook E.Cook@cgiar.org ILRI c/o Bioversity International P.O. Box 24384, Kampala Uganda+256 392 081 154/155 This document is licensed for use under the Creative Commons Attribution 4.0 International Licence. September 2022.22 September 2022ILRI thanks all donors and organizations which globally support its work through their contributions to the CGIAR Trust Fund.Contribution to Uganda’s livestock development agendaOur actions aim at strengthening veterinary public health at points of animalslaughter and retail which ultimately positively impacts the safety of animalsource protein consumed in Uganda.The 1st Trainers workshop (2021) held at Paradise Hotel, JinjaFigure 2: Nudge set tested in 48 pork joints in KampalaPractices in a number of informal markets are sponsoring poor food safety outcomes and zoonotic spill oversFigure 1

Integrated interventions towards proper food safety culture in Uganda’s meat sector

https://cgspace.cgiar.org/bitstream/10568/121983/1/Food%20safety%20culture.pdf

Integrated interventions towards proper food safety culture in Uganda’s meat sector

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