Rwanda Bureau of Standards (RBS) is set to introduce traceability methods on meat products in order to ensure high quality production and curb the rising food poisoning cases across the country.
Mark Cyubahiro, the Director General of RBS said, yesterday, that the tracing will be done, starting from the point of slaughter to the point of sell and then to the consumer.
He made the revelations during a two day training, which was aimed at educating meat producers and traders, on standards requirement to improve their businesses, where he said that the body will soon focus on the traceability of the animals from their farms.
“The training will help in the tracing meat chain in case clients get side effects after consuming the product. Meat dealers will come out with more knowledge with all necessary processing requirements and run their businesses based on consumer safety protection,” Cyubahiro said.
Cyubahiro also added that the training will focus on meat chain, tackling the code of practise on meat, milk products and also looking at the mandatory standards of labelling, which are the main challenging issues to the industry.
“Before introducing these programmes, we had a challenge of traceability; where buyers, supermarket owners and butcheries didn’t have any idea where the meat was coming from.”
Cyubahiro urged dealers in the industry to form an association or to make sure they trace the chain of the meat products from the slaughterhouse to protect consumer’s health.