Variable | Compliance requirement | Impact of Non-compliance to the beef quality |
v1 | Appropriate painted | Meat deterioration due to the increase of internal temperature resulted by the decrease of albedo. |
v3 | Heat proofing | |
v4 | Mechanical refrigeration/refrigerated sufficiently to maintain the chilling state | |
v2 | Either “MEAT” or “NYAMA” is appropriately labelled | Beef quality contamination and bacteriological infection |
v5 | Separate carcasses’ carrying container/carrier | |
v6 | Carcasses holding facilities | |
v7 | Edible offal’s holding containers | |
v8 | Water tightness | |
v9 | Cleanable and disinfectable | |
v10 | Hand washing facilities | |
v11 | Disinfecting facilities in the carcass dispatching area | |
v12 | Staff in dispatching area in protective clothing | |
v13 | Vehicles’ staff are in protective clothing | |
v14 | Attendants carried in carcasses carrying in compartment | |
v15 | Engine is running during loading | |
v16 | Corrosion resistant carcasses contacting surfaces | |
v17 | Water tightness in edible keeping facilities | |
v18 | Dustproof |