Raising the Bar on Meat Safety and Inspection Processes in St. Ann, Jamaica

By Ken Ayers, F2F Volunteer in February 2023

About the Assignment: Ken Ayers supported the St. Ann Health Department as a Meat Safety and Inspection Specialist. Mr. Ayers trained their staff in the principles and practice of food safety for meat, inspection protocols, and HACCP. Mr. Ayers served 22 years with the U.S.D.A. where he supervised programs that administered the U.S. Standards for Grades of Slaughter Cattle and Standards for Grades of Carcass Beef, grading, and certification.

This was my first time traveling to Jamaica. When we think of Jamaica, we often think of the resorts and vacationing hotels. However, there are communities and markets that serve the local population that most tourists do not see. It was in these local communities that I was on a Farmer-to-Farmer assignment working with meat quality and safety.  

The Government of Jamaica seeks to increase the national beef and dairy production and to increase national food security. I visited several local meat packing houses where cattle, hogs and goats were slaughtered. Most of the local meat markets continue to sell meat on hooks at room temperature with no difference in the types of cuts. So, when most customers purchase beef, pork, or goat meat, they purchase by the pound and not by the cut. In the US, the United States the Department of Agriculture inspects all meat that is sold. In Jamaica, it is the Health Department that does the livestock meat inspections. 

The St. Ann Health Department requested assistance in assessing its capacity to effectively regulate meat quality and safety and training for their staff on best practices in meat safety. This assignment was the first Farmer-to-Farmer assignment to work with meat safety in slaughtering facilities and butcher/market shops in Jamaica. 

Working together with the Health Department’s staff, demonstrations and procedures were reviewed and discussed to effectively evaluate the safety of meat to processors. Topics included but were not limited to: hygiene for slaughtering, hygiene practices for meat markets (butchers), and meat marketing.

Also, in conjunction with the Health Department Inspectors, three classroom workshops were conducted for butcher shops owners, processors, meat handlers, and meat markets. Lecture topics on meat safety and good hygiene practices included: adequate water supply; temperature control; food contact surfaces; cross-contaminations; hand-washing stations; bathroom conditions; pest control management; workers health; waste disposal; cleaning and sanitation procedures; training of workers and transportation of meat.

I enjoyed the assignment and working with the staff at the St. Ann Health Department and meeting with local butchers and animal processors. I always learned something new and enjoyed seeing the beautiful country of Jamaica.