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Slaughterhouse review spotlights safety gains

A Cambodian man selling roasted pork during Chinese New Year.
A Cambodian man selling roasted pork during Chinese New Year. Hong Menea

Slaughterhouse review spotlights safety gains

Officials from the General Directorate of Animal Health and Production recently convened to review the improvement of 10 slaughterhouses in Phnom Penh.

The meeting’s agenda homed in on four critical aspects: slaughterhouse sanitation, the site of the pig-scratching operation, meat transportation and slaughterhouse attire.

The outcomes of the September 25 meeting – presided over by Tan Phannara, deputy head of the general directorate which operates under the Ministry of Agriculture, Forestry and Fisheries – were not immediately available.

Hoeung Keo Chetra, CEO of HMC Broiler, expressed approval of the focus points, emphasising the growing attention on these issues globally and in neighbouring countries.

He noted that his company had anticipated these long-term market trends and invested accordingly, aligning with a shift in Cambodian consumer emphasis on food safety.

“If we look at countries that boarder us, they are a step ahead regarding food safety, including implementing safe food management procedures to markets,” he added.

Chetra also voiced his expectation for all slaughterhouses across the country to adapt and comply with both national and international safety standards for the well-being of the people.

Acknowledging the government’s role in fostering this development, Chetra highlighted the importance of such progress for daily meat consumers in the country. He advocated for increased commitment and participation to ensure the meat’s nutritional value and safety.

“The government deserves commendation [for this move] as the ultimate beneficiaries are our daily meat consumers. Ensuring that meat retains its nutritional value and is unspoiled is crucial,” he said.

Neither Phannara nor ministry spokesperson Im Rachna could be reached for comment.


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