Table of Contents

Background of the project ......................................................................................................1

Executive summery ..................................................................................................................... 2
Overall purpose of the project :...................................................................................................3
Objectives: ..............................................................................................................................4
Outcomes of the project : ............................................................................................................ 5
Beneficiaries.................................................................................................................................. 6
Activities implemented ................................................................................................................ 6
Translation of the meat hygiene handling practices Manuel .....................................................6
The training of the meat hygiene handling practices...............................................................7
The Training Methodology …………………………………………………………………………………………………….8
Group discussions ………………………………………………………………………………………………………………….8

Recommendation ……………………………………………………………………………………………………………………8
Service provider NAFAQO Meat Association Reporting period From To
April 15 May 15
Area of Region District/s
intervention
Hargeisa All Hargeisa Districts

Background

Somaliland meat hygiene has never been considered as a major public health issue since its
establishment as country in the 18th century. In the colonial era, the urban centers were very
small and most of the country population was nomads. The colonial masters just assigned an
area for slaughtering animals, it was a mere fenced ground with no running water and thus
cleaning was very difficult.

After the independence, the consequent civilian and military government of Somalia did no
change to the matter as the urban centers grow bigger and bigger except in Moqadishu, the
capital and kismayo, which had its own, slaughter house for meat export. Little changes has
been done since then and the slaughtering area enlarged with no waste management systems
eventually it invited all sorts of predators in the night and most the population of the towns felt
the stinking air. It is clear that slaughtering places in Somaliland are the major disease spreading
areas of all.

In the last ten years of Somaliland existence, the government and different UN agencies,
especially FAO, tried to introduce international meat hygiene practices and built the first
slaughterhouse in Hargeisa and Borama in a private, public partnership (PPP) system. It is rather
difficult to introduce change at once with an old habit that existed centuries, instead of
accepting the change the people in the meat business started resisting. After many terrible
some months of riots and arrests, the government demolished the old slaughtering place and
forced the people to do business in the new slaughterhouse.

There was a mistake in the introduction of new system and the private, public partnership
system without through training for those in the meat business. Later the meat hygiene training
and Meat Hygiene and Control Act was written, although PPP system was accepted with
difficulties in Hargeisa, yet still it is a problem in regards to the relationship between Nafaqo
and Maandeeq which manages the slaughterhouse whereby the Meat Association members
believe that Mandeeq is an imposed institution by the Government to milk the meat venders
financially. The thinking of the meat business people is that other traders outside the meat
business and with the support of the government is now taking over your business. As part of
the training context, the trainees were convinced that Mandeeq is just a facilitating the animal
slaughtering and has no authority over the Meat Association, but instead the Meat Association
 have a say over the hygienic and sanitation aspects of the Maandeeq slaughterhouse and meat
transportation.

This training and if others follows might definitely change the mine set of the Meat Association
members as the only meat producers in Hargeisa now.

In close conjunction with FAO and Hargeisa Municipality, Somaliland Livestock Slaughter
Association Locally Known as (NAFAQO) implemented Hygiene and sanitation project which was
consist of three components, translation of the hygiene and sanitation handling practices
Manuel in to Somali version, train 30 members of meat servants including the sellers,
transporters, and slaughter house servants, and finally conducting awareness raising campaigns
in the major markets in Hargeisa

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Executive summery

In close conjunction with FAO and Hargeisa Municipality, Somaliland Livestock Slaughter
Association Locally Known as (NAFAQO) intended to engage and implement Hygien and sanitation
project which was in three components, a training project on Meat Hygiene in Hargeisa City the
Capital of Somaliland Hargiesa
The overall purpose of the project was to maximize the hygienic status of the meat for sale and
consumption in order to ensure sustainable public Health and prevent possible spread of
contagious diseases as the result of improper practices of the meat hygiene.
During the project NAFAQO, meat association translated the hygiene and sanitation handling
practices Manuel in to Somali version,
In addition, Trained 30 members of meat servants including the sellers, transporters, and
slaughterhouse servants, and will train lessons regarding the meat hygiene education.
Finally, NAFAQO implemented and conducting awareness raising campaigns in the major markets
in Hargeisa, the project was significant and viable to the improvement of understanding and
attitude of the local community and customers and changed their behavior towards their hygiene
status of the meat

Overall purpose of the project

The overall purpose of the project was to maximize the hygienic status of the meat for sale and
consumption in order to ensure sustainable public Health and prevent possible spread of
contagious diseases as the result of improper practices of the meat hygiene

Objectives:

The objectives of the project was

 To produce Somali version of a module for training non professional staff on meat
hygiene handling practices
  To Train 30 members of the meat servants including the sellers, transporters, and
slaughter house servants in the hygienic slaughter operations
 To conduct awareness raising campaign in Hargeisa slaughterhouse as well as in four
meat markets in the areas of the meat hygiene handling practices

 To create awareness methodology of the hygiene and sanitation of the meat marketing

 To Increase level community understanding and attitude about the importance of meat
hygiene,
 To Launch Meat hygiene education through local available media awareness

Outcomes of the project

The proposed outcome of the project was successfully achieved in term of understanding the
unhygienic conditions that prevails at the work places, personal hygiene and the general good
hygiene practices required to produce safe and suitable meat for human consumption. As a
result, about 30% of the total work force of the Association had adapted the good hygiene
practices in the meat chain and their personal hygiene. The rest need to be assisted to reach
the required standards through training and materially; such stainless knives, axes, files and full
protective gear. Secondly, in the closing ceremony, the General Director has declared that both
the Somaliland Meat Act and Animal Welfare Act will soon be passed by the Parliament and the
problems raised by trainees in regards of animal transportation will be solved.

The summarized outcomes of the project was the following

 The Somali version of a module for training non professional staff on meat hygiene
handling practices was translated

 30 members of NAFAQO slaughterer, butchers and meat vendors are trained on meat
hygiene handling practices

 Awareness campaigns on Hargeisa slaughterhouse as well as in four meat markets in the

areas hygiene handling practices conducted

 CD video of the awareness campaigns and hygiene handling practices produced

Beneficiaries

The in directed beneficiaries translation Manuel in Somali version was the most of the all
members of the NAFAAQO which are 210 members, each will benefit the have translated
Manuel and also in the awareness campaign they all benefited, and in the indirect beneficiaries
was all members of the organization which are approximately 2340 ,and also all meat
stakeholders ,
the direct beneficiaries of the project and the members that received more inputs was 30
members of meat servants was trained including the sellers, transporters, and slaughter house
servants, and was trained lessons regarding the meat hygiene education because of they are
daily workers of the meat chain And they all were from the four large meat markets of
Hargeisa,
30 trainees were selected from those working in the different processes in the meat chain from
each meat markets of Hargeisa namely, the vendors, butcher, cleaners and transporters. The
people in the meat business are very busy and rarely had a chance of rest as they constantly
work day and night. Most of their activities are occurring in the night and early hours of the
morning. Any training for those people in the meat business should not be as other ordinary
groups; trainings usually start in the early hours of the day and this will contradict the timing of
their work.

In this training, the beneficiaries, who were mainly females, have learned the most as they
participated actively in the group discussions and openly discussed with those who were acting
against what they learned during the practical session and showed the correct way. They have
checked the slaughterhouse before slaughtering started and later inspected the slaughtering
process, meat containers, staff and vehicles for meat transportation. In the meat market, they
also checked the environment, which the meat is kept, sold for both retailers and customers

Activities implemented
The activities that undertaken during the project implementation was
1-Translation of the meat hygiene handling practices Manuel

The translation of the Somali version of a module for training non professional staff on meat
hygiene implemented and Conducted it’s translation and preparation of an existing training
module (provided by FAO in English version )in to Somali language ,the translated model
highlighted general hygiene standards at slaughter houses ,meat transport containers and
vehicles and meat retail markets ,and topics that manual deeply highlighted was the pre-
slaughterer livestock handling ,Halal slaughter ,basic slaughterhouse equipments utilization and
maintenance ,personal hygiene ,common sources of the meat contamination ,slaughter house
waste (SOLID and LIQUID )management ,hygiene meat transportation ,and all necessary topics
of the meat hygiene handling practices ,and Somali Version of the Manuel was submitted to the
FAO ,and distributed to the all trained members

2-The training of the meat hygiene handling practices

30 members of meat servants was trained including the sellers, transporters, and slaughter
house servants,

The training was designed to cover all the processes in the meat chain from clean healthy
animals to slaughter until its meat reaches the consumer. Applying the above mentioned
methodology, the training covered all the topics in the manual and other extra lessons

The training contents were as follows:

 - Pre-slaughter animal handling
- Halal slaughtering
- Sources of contamination
- Personal hygiene
- Slaughtering, bleeding, skinning and flaying
- Slaughterhouse environmental management and hygiene
- Meat transportation
- Meat market environmental management and hygiene
- Waste management (solid and liquid)

The Training Methodology

FAO has developed a training manual in English and the NAFAQO meat association translated to
Somali, which contained the pictures in every part of meat chain, thus the manual, was the
bases of the training. To train mature trainees who mainly have never been in classrooms is a
different matter. Secondly, those people work in the night and it is easy for them to fall asleep if
kept in classrooms with less attention to the topics. A special training, the participatory learning
approach (PLA) was adopted to keep them awake and participating, fewer lectures, role-plays,
group discussion and video slides and documentary films. Those training method was a
comparative of their present situation meat production and the hygienic method, which they
should adapt.

It was also interesting that many of them found themselves in film or in the slides. To make
them awake, role-plays were presented in line with the topic. Finally, group discussions were
conducted to let themselves present the problems

The training continued for six days to instruct the trainees to improve their performance
according to the meat hygiene practices throughout the meat chain, starting from slaughtering,
dressing, evisceration, cleaning and transportation and to correct many mistakes that made
during the process
Group discussions

The group discussions were intended for the trainees to fully participate in the training process.
The main topics were presented and asked to discuss. For example, the way meat can be
contaminated when it prepared in unhygienic environment, when unhealthy person prepares
it, when it was transported on a donkey cart or lorry in unhygienic way, when used containers
that are not clean, when the market places is so dirty and unhygienic and when the customers
come and touch your meat with their hands were well taken

In the group presentation, new problems that was not mentioned before were raised that
weakens their business in general. This is the way that animals are brought to the livestock
market where the animals pass through unnecessary stress and injuries. The divers of the
vehicles that transport animals from the rural areas to market are absolutely ignorant about the
animal welfare and the ways which animals need to be transport. Also the herders for those
animals coming to market on foot are equally treating them in an inhuman ways. As a result,
the trainees mentioned that 40% of the carcass weight of the animals was lost on the way due
to the stress, injuries and lack of rest, feeding and water which generally affects their meat
value in the markets.

3-Public awareness campaign

The trainees of the meat hygiene handling practices training conducted public awareness
Campaign on good meat hygiene practices using interpersonal as well as radio and TV
programmes and also posters and broachers ,this was conducted disseminations of the CD
video of the all meat chain activities recorded ,and displayed it in to the TV and radio

Recommendation

 To establish better meat hygiene and safety, the people in the meat business
need more training specially in using the new slaughterhouses and the Private
Public Partnership system that was designed to run the new slaughterhouses.
 There should be a lot of on-job training in the slaughterhouses and in the meat
markets
 Meat markets need a reform to meet the standards of meat hygiene and safety
and new markets to be built for those who sell meat in the streets.
 More protective gear and equipment should be distributed
 Administration training for the members of the Association Committee