Explainer: Nine things to know about setting up an abattoir in Rwanda

The Rwanda Inspectorate, Competition, and Consumer Protection Authority (RICA) regulations prohibit the slaughtering of animals in undesignated areas, including homes and bush locations. According to official figures from RICA, there are currently over 250 meat retail shops and 48 registered slaughterhouses operating across the country. As outlined in Articles 54 to 65 of the technical regulation N˚ DGO/REG/003 dated April 25, 2022, all meat retail shops and abattoirs must adhere to stringent requirements related to sanitary practices, meat traceability, infrastructure, location, size, equipment, and accessories. ALSO READ: RICA explains risks in substandard abattoirs Before commencing operations, any meat business or abattoir must comply with various legal requirements governing meat operations in Rwanda. Here are the essential criteria for opening a slaughterhouse: Licensing Meat businesses, including those involved in slaughtering, transporting, and selling unprocessed meat, must register with RICA to obtain a licence. This registration must occur before the facilities can be utilised. RICA mandates that all slaughtering and meat handling be conducted on the slaughterhouse premises, which should include designated areas for stunning, hoisting, bleeding, skinning, offal processing, and weighing. Medical Certificates All meat handlers and employees are required to undergo medical examinations every six months and possess valid medical certificates from recognised public hospitals. These certificates must confirm that employees are free from tuberculosis, hepatitis, and gastrointestinal bacteria. Employees exhibiting symptoms such as diarrhoea, vomiting, fever, sore throat, or visible skin lesions must refrain from reporting to work. Water Supply Abattoirs must ensure an adequate, continuous supply of potable water for drinking and sanitation. This includes having hot water at a minimum temperature of 82°C for sterilising equipment during working hours. Hygienic Environment Abattoirs must be situated in sanitary locations, free from filth, and maintain a hygienic environment. A copy of an Environmental Impact Assessment (EIA) Certificate issued by a competent authority is also required. Minimum distance regulations stipulate that abattoirs should be located at least 300 metres from swamps and permanent water bodies, 200 metres from medium water bodies, and 100 metres from residential areas. Cooling Equipment Abattoirs should be equipped with calibrated weighing and cooling systems, as well as dedicated cooling and freezing rooms. Facility Size Slaughterhouses can be categorised as fixed or mobile, with fixed facilities capable of handling 100 cattle and 500 small ruminants. RICA recommends compliance with size requirements based on the capacity of cooling equipment. There are various types of slaughterhouses, including medium and small-sized, on-farm, and mobile slaughterhouses. Fire Safety Measures Abattoirs must have a permanent electrical power source, offices for veterinarians and meat inspectors, sanitation facilities, and separate restrooms from slaughtering and service areas. Waste Management Each slaughterhouse must establish a well-designed waste collection site located at least 50 metres from slaughtering areas. Human waste must be managed separately from slaughterhouse waste. Penalties for Non-Compliance Current regulations stipulate that failure to comply with these requirements can result in fines ranging from Rwf 20,000 to Rwf 5,000,000, or an administrative fine of 5% to 10% of the enterprise's annual turnover for the preceding fiscal year in which the violation occurred. In severe cases, businesses may face permanent closure. ALSO READ: Why govt is constructing pig abattoirs countrywide Gaspard Simbarikure, a Veterinary Hygiene and Quarantine Specialist at RICA, emphasises, “All meat businesses are advised to fully comply with existing laws and regulations to avoid penalties or potential closure.”

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Explainer: Nine things to know about setting up an abattoir in Rwanda