EVALUATION OF BROILER MEAT SAFETY PRACTICES AT BUTCHERIES IN GBOKO TOWN, BENUE ST ATE

This study evaluated broiler meat safety practices at butcheries in Gboko Lown, Bem,e State, with a focus on assessing sanita,y conditions, slaughter procedures, and the personal hygiene and /raining capacWes of meat handlers. Eight broilers were purchased jiom the open market, and data were collected at identified Critical Control Points (CCPs) using standardized indicators. Results revealed deftciencies in key areas, including lairage availability, waler sources, waste disposal, and meat transportation, all of which scored severe to highly severe. Notably, lairage and weighing scale usage had mean values of 2.9, while water source and flaying scored 2.4. Similarly, slaughtering and staff training scored 2.3 and 2.6, respeclively, indicating persistent challenges in meat safety practices. The findings highlighted the lack of adequate water sources, lairage systems, and proper training for meat handlers, contributing to substandard meat safety practices. Ir is recommended that awareness campaigns be conducted to educate butchers on proper handling practices, 1-vhile government interventions, includ;ng the employment of meat inspec/ors, are essential to ensure the safety of meat for public consumption. Further studies are necessa,y lo comprehensively address these challenges.