DRAFT UGANDA STANDARD  
  DUS 736 
Second  Edition  
2017 -mm-dd 
 
 
 Reference number  
DUS 736: 2017 
© UNBS 2017   
  
Hygienic requirements for butcheries  
 DUS 736: 2017  
ii © UNBS 2017  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct app lication  
© UNBS 2017   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission f rom UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 736:2017  
© UNBS 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 General requirements  ................................ ................................ ................................ ...........................  2 
5 Requirements for construction  ................................ ................................ ................................ ............  2 
6 Requirements for eq uipment  ................................ ................................ ................................ ...............  3 
7 Requirements for operation  ................................ ................................ ................................ .................  3 
7.1 Display of meat  ................................ ................................ ................................ ................................ ...... 3 
7.2 Water  ................................ ................................ ................................ ................................ .......................  3 
7.3 Mincing of meat  ................................ ................................ ................................ ................................ ..... 4 
7.4 Cutting of meat  ................................ ................................ ................................ ................................ ...... 4 
7.5 Waste matter  ................................ ................................ ................................ ................................ ..........  4 
8 Requirements for personal hygiene  ................................ ................................ ................................ .... 4 
9 Storage of meat  ................................ ................................ ................................ ................................ ..... 5 
10 Inspection of meat  ................................ ................................ ................................ ................................ . 5 
11 Transport of meat  ................................ ................................ ................................ ................................ .. 5 
12 Inspection of premises  ................................ ................................ ................................ .........................  6 
Annex  A (normative)  Butch eries inspectors’ checklist  ................................ ................................ .................  7 
Assessment  ................................ ................................ ................................ ................................ ........................  7 
Annex  B (normative)  Butcher’s inspection checklist  ................................ ................................ ....................  9 
Bibliography  ................................ ................................ ................................ ................................ ......................  11 
 DUS 736: 2017  
iv © UNBS 2017  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agree ment  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
includ ing government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments  before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and Agriculture, 
Subcommittee SC 12, Meat, poult ry and processed product . 
This second edition cancels and replaces the first edition ( US 736:2007 ), which has been technically revised.  
 DRAFT UGANDA STANDARD  DUS 736: 2017  
 
© UNBS 2017  – All rights reserved  1 
 Hygienic requirements for butcheries  
1 Scope   
This Draft Uganda Standard specifies  hygienic requirements that apply t o butcheries as minimum standards 
required of them to satisfy the consumers need for safe, healthy and hygienic meat and meat products  
2 Normative references  
The following referenced documents referred to in the text in such a way that some or all of thei r content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
DUS 779 , Requirements for the transportatio n of meat and meat products   
US EAS 12, Potable water — Specification  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
approved abattoir  
any place where animals are slaughtered for the supply of me at for human consumption and which has been 
given a certificate of approval by the competent authorities  
3.2  
butcher  
any person who cuts up and sells meat for human consumption.   
3.3 
butchery  
any place where meat is prepared and displayed for sale   
3.4  
chilled meat  
meat kept from the time of slaughter to the time of sale at a temperature at or above 0  °C. 
3.5 
cold store  
any place where meat is held at a temperature below 4 °C 
3.6 
deep freezer  
equipment in which meat is kept from the time of slaughter  to the time of sale at a temperature of below 0 °C  
-18 °C and below   
2 © UNBS  2017  – All rights reserved  
 3.7  
frozen meat  
meat kept from the time of slaughter to the time of sal e at a temperature of below 0 C   
3.8 
Meat  
edible parts of an animal including poultry, rabbits, hares, camel, catt le, sheep, goats, pigs, horses, farmed 
and wild game that are intended for, or have been judged as safe and suitable for human consumption  
3.9  
processing establishment  
any establishment in which any part of the carcass of any animal is used for the prepa ration or manufacture 
for sale of products including canned meat, , sausage skins, tallow, bones, bone meat, meat meal, blood 
meal, hides, animal glands or any other product principally derived from any animal  
3.10 
Food grade  contact material  
material whi ch does not contaminate food with harmful substances on coming in contact with it  
4 General requirements  
Before opening up a butchery, the butcher shall ensure that the following conditions are met:  
a) an occupation permit by the competent authority is obtai ned  
b) Suitability  of premises  permit for the area of location issued by competent authority   
c) Medical examination  permit issued by competent authorit y  
d) a business license issued by local authorities has been obtained;  
e) a First aid kit is available;  
f) an appro priate number of adhesive or electric shock insect traps or insect screens are installed. 
However, the use of insecticides is forbidden;  
g) approved food grade disinfectants for cleaning equipment , tools, walls and floors of the butchery are 
available  
h) good u nderstanding of operational meat  hygiene and safety requirements;  
i) butcheries shall sell only meat and meat products;  
j) ensure that no live animals are permitted in a butchery; and  
k) clean toilet facilities are available  and hygienic practices followed  
5 Requirements for construction  
5.1 Every butchery or any other premise where foodstuffs of animal origin intended for human consumption 
are prepared or placed on sale shall be properly constructed according to the approved butchery designs and 
be inspected an d approved by competent authorities.  
5.2 The construction of every butchery shall conform to the following:  DUS 736: 2017  
© UNBS 2017  – All rights reserved  3 
 a) there shall be  smooth and easy to clean food grade surface  of at least 1 m high shall be constr ucted 
for butchery operations,  
b)  a separate area w ithin the butchery shall be provi ded for the handling of offals,  
c) glass partitions of 1 m high shall be provided to separate customers from the area where meat is cut 
or displayed ,  
d) The nature of glass shall be shutter proof or use of harden translucent pla stic 
e) the main walls of the premises shall be constructed of wa terproof and washable material,  
f) the floor shall be made of impermeable material, sloped with curved corners to allow wash water into 
a soakage pit outside the premises,  
g) every such drain and soak age pit shall be closed to the open air and protected against access by any 
animal or human and so arr anged as not to cause nuisance,  
h) the premises shall be well ventilated to allow good air circulation and may be fitted with ai r extraction 
fans if necessar y, 
i) there shall be no space between walls and roof, and the roof shall be of permanent impermeable 
material,  
j) any spaces giving access from outside whether for light or ventilation shall be protected by fly proof 
screens and where appropriate,  
k) ground level,  shall also be protected by metal grills to prevent the entry of vermin, and  
l) the premises shall not be within  an appropriate distance from  any refuse dump, stable, poultry house, 
road or any other premises of a nature likely to cause contamination of mea t according to the 
competent  authority.  
6 Requirements for equipment  
Knives, mincers, hooks and other tools for use in the butcheries shall be made of stainless steel and shall 
always be kept clean and in proper places.  
7 Requirements for operation  
7.1 Display of meat  
7.1.1  All meat displayed for sale shall be suspended inside butcheries on hooks made of non -degenerating 
and washable metal and shall be protected from flies .  
7.1.2  Meat shall be separated and identified according to species to avoid mixi ng of meat from different 
species .  
7.2 Water  
7.2.1  Water used running water inside the premises and facilities for staff to wash their hands  shall be potable 
in accordance with US EAS 12 . Only non-perfumed  detergents shall be used  
7.2.2  Every butchery s hall have a source of hot water for purposes of cleaning equipment and surfaces.   
4 © UNBS  2017  – All rights reserved  
 7.3 Mincing of meat  
Mincing of meat shall be done in a hygienic manner and where possible shall take place only in the presence 
of the customer except for those butcheries t hat are approved for processing of meat.  
7.4 Cutting of meat  
Meat cutting shall be done on a clean and food grade surface, which shall be cleaned regularly to prevent 
contamination of meat.  However use  of food grade  cutting saw  is the best alternative  
7.5 Waste matter  
All waste matter shall be placed in a container provided with a covered lid and every such container wil l be 
emptied and washed daily  
A foot operated waste bin shall be used  
Waste matter shall be disposed off in appropriate place  
8 Require ments for personal hygiene  
8.1 Non authorized personnel shall not be allowed in the butchery.  
8.2 Butcheries’ personnel shall have some basic training in food hygiene, personal hygiene and practices.  
8.3 For hygienic purposes, there shall be separate pe rsonnel to handle money who shall not handle meat.   
8.4 Butchers and their assistants shall undergo  scheduled medical examinations by an authorized person and 
obtain a medical certificate to the effect that they are not suffering from any contagious disea ses.  
8.5 Butchers shall wear clean protective clothing ( suitable  overcoats, boots, caps , food grade gloves ) when 
working. The protective clothes shall be cleaned and kept at the place of work.  
8.6 No jewellery shall be worn such as rings, watches, neckla ces and bangles.  
8.7 Hair shall be covered with head gear.  
8.8 Fingernails shall be kept short, clean and free of nail varnish.  
8.9 Eating, drinking, smoking and chewing of any substance, shall not be allowed in any area where meat is 
handled.  
8.10 Drugs, liquor or any intoxicating substances shall not be brought into any part of the premises (a simple 
sign can be displayed at the front of the butchery).  
8.11 Hands shall be washed regularly. A wash basin with clean water and non-perfumed  liquid soap an d clean 
and disposable towels shall be accessible at all times.  
8.12 No storage of personal effects or items shall be allowed within the butchery, like clothes, shoes, bags etc.  
8.13 All cuts and minor injuries shall be covered with first aid materials p rovided for in the first aid box.  DUS 736: 2017  
© UNBS 2017  – All rights reserved  5 
 9 Storage of meat  
9.1 Meat for sale in butcheries shall be displayed such that the carcass is kept slung up with adequate 
circulation of air around each piece.  
9.2 Frozen meat shall be stored and sold frozen and chilled  meat shall be stored and sold chilled .  
9.3 Any leftover fresh meat shall be stored in a chiller and sold as such thereafter.  
9.4 In case these services are not available, meat shall be stored in slung up with adequate circulation of air 
around each piec e for not more than 36 h.  
9.5 All butcheries and premises where foodstuffs of animal origin are prepared or placed on sale shall always 
be kept clean and hygienic.  
10 Inspection of meat  
10.1 All meat shall be inspected by authorised personnel and passed as fit for human consumption. No 
butcher will have on his premises any carcass which has not been inspected and passed as fit for human 
consumption by an authorized meat inspector.  
10.2 Any meat found in any butchery, cold store or cannery found to be unf it for human consumption shall be 
seized and destroyed. Written notice of such seizure and the reason for it shall be given by the meat inspector 
at the time of seizure to the owner of the premises in which the meat was seized.  
10.3 No person being the ho lder of a butcher's license or being in charge of a cold store or cannery shall 
permit the entry to his premises of any meat unless it comes from an approved abattoir by means of transport 
which complies with the provisions of Clause 11 of this standard.  
11 Transport of meat  
11.1 Meat shall be transported to or from a butchery, cold store, or other place used for the preparation or sale 
of meat in a closed vehicle/container/vessel which is in a clean condition and which is adapted for the 
transport of mea t.  
11.2 In addition to the requirements described in DUS 779, the vehicle for transportation of meat shall be ;  
a) made of surfaces which are of smooth and non -absorbent materials to facilitate cleaning; and  
b) fly-proof and dust -proof.  
11.3 The transport of cut or prepared meat to or from a butchery, cold store, or other place used for the 
preparation or sale of meat may also be carried out in a clean and hygienic container provided that the interior 
surfaces of such containers are made of smooth, non -absorbe nt, non -corrodible materials to facilitate 
cleaning.  
11.4 The containers for transportation of chilled or frozen meat shall be provided with adequate refrigeration 
so as to maintain the meat as chilled meat or frozen meat as defined.  
11.5 All containers and vessels for transportation of meat shall meet minimum standard requirements, 
registered, licensed and approved by the competent authority.   
6 © UNBS  2017  – All rights reserved  
 12 Inspection of premises  
12.1 All butcheries falling within the provisions of these requirements and all opera tions connected with the 
sale of meat or any other product of animal origin intended for human consumption shall be inspected at any 
time by an authorised inspector.  
12.2 The inspector shall issue instructions to ensure that the provisions of these requir ements and the 
ordinary requirements of hygiene are complied with by the owners or occupiers of such premises and by the 
person in charge of such operations . 
12.3 The inspectors shall use Butcheries inspectors’ checklist  and Butcher’s inspection checklist  in Annex A 
and B respectively.  DUS 736: 2017  
© UNBS 2017  – All rights reserved  7 
 Annex  A 
(normative)  
 
Butcheries inspectors’ checklist  
Name of Butchery/ Butcher   
Location  Date  
 Assessment  
 
 Highest 
possible 
marks (%)  
 Marks scored (%)  
1.General   
- Licenses  
- Siting  
- Construction  
- Ventilation  
- Lighting  
- Evidence of regular inspection  
- Adequate internal space  25 ……………………  
2. Meat. 
Protection against  
- Dust 
- Flies  
- Contamination  
- Intensive heat  
- Rain 
- Un authorized people  
 20 …………………..  
3. The Butchers    
- Personal hygiene  
- Protective wear  
- Valid Medical examination certi ficates  
 20 …………………..   
8 © UNBS  2017  – All rights reserved  
 4. General hygiene  
The butcheries:  
 Presence of meat only  
 Not be used as sleeping quarters for people, animal or birds  
 Cold and hot water and the quantities  
 Presence of detergents  
 Presence of toilets and bathrooms  
 Good drainages  
 Presence of portable  
 Refuse receptacles with  lids 
 Cleanliness of the surroundings  
 Refrigeration equipment  35 …………………..  
Total  100 …………………..  
Remarks  
Inspectors’ name  
Title 
Institution  
Signature  
Date  
 
 DUS 736: 2017  
© UNBS 2017  – All rights reserved  9 
 Annex  B 
(normative)  
 
Butcher’s inspection checklist  
 Area  When to check  
1 General requirements   
1.1 Is the source of clean (potable) water available?  Daily  
1.2 Do I have the means for heating water?  Daily  
1.3 Do I have soap/sanitizers?  Daily  
1.4 Do you use warm water and sanitizers for cleaning  Daily  
1.5 Does an appropriately equipped first aid box exist?   
1.6 Does a cold storage facilities exist (shall be washed at regular intervals)?   
   
2 Requirements for premises butchery   
2.1 Is the butcher y more than 50m from garbage skip or dump?   
2.2 Is the butchery kept clean at all times   
2.3 Is there adequate lighting to enable proper operations   
2.4 Kept under good state of repair   
2.5 The walls are cleanable (tiled, or with washable surfaces in c ase of wooden kiosks)   
2.6 Meat is protected from flies (wire mesh or shutter proof glass)   
2.7 Meat is always kept hanged   
2.8 Are the hooks rust resistant  Every 4 months  
2.10 Does a dust bin with a lid exist   
2.11 Are the offal’s kept separate from meet and in a hygienic manner   
2.12 Do buckets for the trapping dripping blood exist   
2.13 Does a platform for display of meat exist and kept in hygienic conditions at all times   
   
3 Personal hygiene   
3.1 Are the nails kept short?  Daily  
3.2 Is the h air and beards trimmed or protected?  Daily  
3.3 Are the wounds covered with waterproof material?  Daily   
10 © UNBS  2017  – All rights reserved  
 3.4 Is the protective clothing clean (overall and apron)  Daily  
3.5 Personal clothing and belongings properly kept away  Daily  
3.6 No tea and food take n inside the butchery  Daily  
   
4 Equipment   
4.1 Are the equipment kept clean at all times  Daily  
4.2 Are the equipment easy to clean and not rusty  Daily  
4.3 Are the equipment in a good state of repair  weekly  
4.4 Is the wooden stamp kept clean at all times  Daily  
   
 DUS 736: 2017  
© UNBS 2017  – All rights reserved  11 
 Bibliography  
[1] US 736:2 007, Hygienic requirements for b utcheries  
 DUS 736: 2017  
© UNBS 2017  – All rights reserved  13 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure belo w.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in co njunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance wi th the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Direct or, Uganda 
National Bureau of Standards.  
 
 DUS 736: 2017    
 
ICS 67.120.10 
Price based on nn pages  
© UNBS 2017 – All rights reserved