Dr. Faculty Member Rüştü Uçan made recommendations regarding the Feast of Sacrifice, which will pass in the shadow of the Covid-19 pandemic.

Noting that the “Epidemic Management and Working Guide” published by the Ministry of Health, the precautions to be taken for the animal sales places are stated before and during the Eid al-Adha, Dr. Faculty Member Rüştü Uçan noted that it is important to comply with these precautions.

Rüştü Uçan said, “Accordingly, training should be given to those who will work in animal slaughtering areas, butchers, cleaning staff and managers about the Covid-19 outbreak, slaughtering should be done by appointment to prevent crowding, safety distance should be observed and masks should be worn.” said.

Mask, distance and hygiene rules must be followed!

Rüştü Uçan stated that in the aforementioned guide, signboards with necessary warnings about the fight against coronavirus were requested to be hung at the entrance of animal sales and slaughter areas and said, “In these signs, information such as complying with the safety distance, wearing masks and paying attention to cleaning hygiene were requested.” said.

There must be 1 person in 8 square meters

Dr. Faculty Member Rüştü Uçan noted that the Ministry of Health lists the measures regarding victim sales areas as follows:

– Controlled human entry should be provided in the animal sales area, with one person (customer and seller together) per 8 square meters;
– Signs with informative rules regarding the prevention measures from Covid-19 should be hung at the entrance doors and appropriate places of the animal sales area;
– Customers with fever, cough, runny nose and respiratory distress should not be admitted to animal sales areas;
– The temperature of those who enter the animal sales places should be taken; those whose body temperature is above 38 degrees should not be taken inside;
– The HEPP Code should be checked and the appropriate ones should be taken to the cutting area.
– Customers should be warned not to stay in the animal sales areas for a long time;
– In animal markets with closed areas or facilities, it should be ensured that customers enter the facility areas with masks and are masked within the facility. Hand sanitizer should be available at the entrance and every guest entering the facility should use alcohol-based hand sanitizer. In all usage areas (waiting, resting) arrangements should be made to comply with a distance of at least 1.5 meters, and where necessary, markings on the floor and seating areas should be prepared;
– The food and beverage areas in these facilities should be followed by the precautions to be taken in restaurants, restaurants and cafes within the scope of Covid-19;
– Appropriate animal sales units should be established in order to prevent crowds of people and density in certain places in the animal sales area. The distance between these units should be at least 1.5 meters;
– Alcohol-based hand sanitizer or cologne containing at least 70 percent alcohol should be available at the appropriate place of each animal sales unit. Washbasins should be created in accessible places within the animal sales area to wash hands. There should be a sufficient number of sinks and toilets. The peddler should not walk around the animal sales area. Buffets, grocery stores and coffee shops serving near the animal sales area should comply with the measures to be taken within the scope of COVID-19;
In the arrangement of animal sales areas and environmental cleaning, the ‘Legislation on the Precautions to be Taken on Eid-al-Adha’ should be followed.

Slaughter should be done by expert butchers.

Rüştü Uçan drew attention to the novice butchers who come to the fore every Eid al-Adha, and emphasized that the slaughter of the sacrifice must be done by expert butchers with appropriate tools. Rüştü Uçan said, “One of the most important elements of occupational safety is to have someone who is an expert in the job do the job. In particular, having cattle slaughtered by butchers will significantly reduce the number of accidents. Tools must be sharp and clean! The cutting tools you will use during cutting should be exact. You should know these every year. In addition, butcher gloves with steel braid and wrist belt should be used against possible cuts.” warned.

Pay attention to the rules to be followed at the cutting places

Lecturer Occupational Hygienist Mustafa Cüneyt Gezen, on the other hand, said that the precautions to be taken in animal slaughterhouses/slaughterhouses are listed as follows in the guide titled “Epidemic Management and Working Guide” published by the Ministry of Health:

– Slaughter sites should be planned and determined in advance, their standards checked and authorized;
– Information posters about Covid-19 should be hung in front of slaughterhouses/slaughterhouses. It should be ensured that the existing animal slaughtering places/slaughterhouses in provinces, districts and other settlements in accordance with slaughter standards are open and serve during the feast;
– In districts or settlements that do not have slaughterhouses/slaughterhouses, authorities should establish mobile animal slaughterhouses/slaughterhouses in accordance with the standards, and measures should be taken to clean the slaughtering areas and their surroundings;
– Slaughter operations should be done by appointment in order to avoid crowding in front of slaughterhouses/slaughterhouses;
– It should be ensured that those waiting in front of the slaughterhouses/slaughterhouses follow social distance and wear masks;
– Paying attention to cleanliness and health hygiene in washbasins, toilets and showers, if any, cleaning according to the determined criteria;
– Ensuring that personnel use medical masks and gloves; After slaughtering and cleaning, personnel must remove their masks and gloves and throw them in a special trash can, and wash their hands with soap and water for at least 20 seconds.

The slaughtered qurban meat should not be put into the bag immediately.

Mustafa Cüneyt Gezen emphasized that the cut sacrificial meat should not be put in bags so that it does not burn and bacteria do not grow on it, and for this, the cut pieces should be wrapped in large greaseproof paper or oven baking paper and kept in the refrigerator at +4 oC for at least 1 day and rested. Gezen noted that if possible, cutting the meat into pieces by professional butchers will prevent the meat from being wasted.

The victim’s skin should not be damaged.

Occupational Hygienist Mustafa Cüneyt Gezen also stated that in order to preserve the skin of the victim in a healthy way, the overalls should be removed without injuring it during slaughter, and it should be delivered to the donation sites by rubbing it properly with rock salt on the reverse and tied with a rope.




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