Panaji: The Goa Chamber of Commerce and Industry (GCCI) has stepped in to mediate a roadmap to help small-scale meat retailers comply with Food and Drugs Administration (FDA) directives on cold-chain norms, while addressing concerns over the financial burden on local vendors.“The need for improved slaughterhouse infrastructure is also reflected in broader assessments of Goa’s meat sector, which have identified the absence of modern slaughtering and processing facilities for mutton, pork and poultry as a constraint and highlighted the importance of scientific slaughterhouses integrated with cold-chain facilities,” said a GCCI note.The FDA directives on the retail sale of beef and mutton, and the threat of penalties for non-compliance, have raised concerns among traditional meat shops. GCCI has sought a middle path that balances food safety standards with the financial limitations of small vendors.The FDA has raised concerns over the display and prolonged hanging of meat in the open, advising that beef sold at shops be maintained under the cold chain and not exposed for extended periods.GCCI vice-president Sangam Kurade and managing committee member Joseph D’Souza met representatives of the Qureshi Meat Traders Association to discuss the directives and understand the challenges faced by small shop owners.While food safety officials have warned that prolonged exposure to ambient temperatures can accelerate bacterial growth, small vendors face space constraints, high electricity tariffs and the capital cost of commercial refrigeration units.GCCI believes decentralised, hygienic mini-slaughterhouses at the taluka level could help address these challenges. The absence of modern and accessible abattoirs across Goa currently forces traders to rely on unorganised transport and handling practices, making it difficult to maintain hygiene from slaughter to retail.“The need for mini slaughterhouses or hygienic slaughtering facilities at the taluka level was therefore discussed as a possible long-term solution to improve food safety while reducing logistical difficulties for small traders,” said the GCCI note.The chamber also proposed establishing localised abattoirs with basic chilling facilities within existing municipal and panchayat meat markets to reduce contamination risks before meat reaches retail shops.Under existing regulations, beef, mutton, chicken and pork must comply with prescribed sanitation, waste-disposal and temperature standards.
