Saturday, September 18, 2021
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Delay in getting NOC irks meat shop owners

Jamshedpur : Several meat shop owners, who had to close down their shutters after the state government ordered against illegal slaughterhouses in March, have started earning their livelihood by selling poultry products (chicken) due to delay in getting no objection certificate (NOC) from local urban bodies. The shopkeepers say they have to eke out a living so they are shifting towards poultry trade.

“It is really difficult to survive in such condition. We have applied for NOC from Jamshedpur Notified Area Committee (JNAC) but they are yet to give us the clearance, without which we cannot approach the district civil surgeon office for getting registration to sale and process meats in our shop. We have opted for chicken to eke out a living,” said an owner of a meat outlet at Sakchi.

Incidentally, bulk of khasis are brought from Bengal while poultry products are brought to city from neighbouring districts of Odisha and Bengal. East Singhbhum civil surgeon, Dr S. K Jha said that they can only issue registration, as per FSSA rules, after getting NOC from local urban bodies.

“ We have no option only if a seller provides us with NOC from local urban bodies we will issue an annual registration for sale and processing of meat with certain conditions to be met especially in terms of disposal of waste and hygiene during processing of meat,” said DrJha.

On the other hand, the meat stall owners are in fear as they are not sure of getting license in near future as the district administration is also not clear of the guidelines required for giving license to slaughterhouses and meat stalls.

“We had closed the shop but now we have started selling chicken. Nobody is in a position to tell us anything about license formalities. We are waiting for the things to get clear,” said a meat seller.

Mohammed Iqbal of Mutton and Chicken Shop in Golmuri, noted that they no choice shifted but shift to chicken sale for a living. They do secretly cut mutton and supply it only to known customers who demand regularly.

They cut the meats in house (not far from the shop) and supply the meat. They are managing somehow by supply mutton to eateries who give us fixed order and the supply is done early in the morning to escape attention.

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