Located near the Red Castle, a stone's throw from the heart of the capital of the Doukkala, the El Jadida slaughterhouse, much better known by the name 'Gournate Derb Ghallef', extends over land bordering the sea. The site was built during the time of the French protectorate. However, nothing has changed in this place and the decor has remained the same for more than 80 years. The slaughter process, the trachea of the animals passed under the blade, has been unchanged for ages, except for the fact that the slaughter is carried out in accordance with Muslim rites.

On the premises, even before sunrise, the bulk of the work has already been done. The animals, put in stables the day before by 'the shepherds', had been passed since the first hours of the day, one by one, under the knives of the establishment's 'slaughterers'. Some carcasses, still bloody, hanging from hooks—true museum pieces—lure the last customers of the day in the shade. The first observation is clear: the slaughterhouse site is one of the most anarchic places in the city. Disorder and unsanitary conditions coexist there. Second observation, just as dramatic: the slaughterers work in shocking, even incredible, hygienic conditions. In the middle of 'these killings', the filth reaches its peak. The stench is suffocating. Everything is filthy: floors, walls, ceilings, and work tools. Worse still, dirty individuals, with little respect for hygiene rules, sweating everywhere, are in charge of loading the meat. The officials and elected representatives are not unaware that there are requirements that must be met and principles that it is imperative to respect. It is more imperative than ever to take the necessary measures to ensure optimal sanitary conditions that respect the regulations relating to slaughter and thus strengthen the food safety of citizens. Regarding the control of slaughter hygiene, according to a professional in the sector, the 'eye' of the veterinarian is decisive. 'It is often by eye that sick animals are spotted,' he indicates. In other words, nothing is systematic. Animals intended for slaughter undergo targeted visits and, the next day, early in the morning, when taking up duty, another check is carried out, following which the meat is stamped. Before slaughter, the animal is subjected to a diet. 'It must neither drink nor eat for 12 hours,' explains our friend. And he specifies: 'It is at this moment that the first check is organised to obtain the visa of the veterinary services, necessary for the marketing of the meat under legal conditions,' stressing that false stamps circulate and are used to sell goods from clandestine slaughter. The saturation of the El Jadida slaughterhouse is an obvious reality, he will note. Located in the middle of a restructuring zone, the slaughterhouse has been a 'candidate for relocation' for years. 'The municipality had planned to build a new slaughterhouse in 1984. A call for tenders for the realisation of a study was launched by the Municipal Council of that time. But nothing was done. The current mayor had promised at the beginning of his mandate to reactivate the file, but the Jdidis have seen nothing happen. It was also suggested that a new modern slaughterhouse would see the light of day in partnership with the commune of Moulay Abdellah. Until proven otherwise, it is artistic blur.' Consequently, the file for the new El Jadida slaughterhouse must be opened as soon as possible. In addition to its location, outside the urban perimeter so that it is not a source of inconvenience, the city managers must review the entire slaughter process and consider the introduction of modern methods, such as the 'tilting barrel' system, which would save time and allow for the improvement of slaughter capacities. On the other hand, emphasis must be placed on the practice of clandestine slaughter and the sale of unstamped sheep and cattle carcasses, offered by some butchers in the city in full view of everyone, and which can carry zoonoses and all kinds of diseases. There are also sheds (about ten) that house livestock in the city under the nose of the sector's officials. Everyone remembers the clandestine slaughter that was done in secret at the El Jadida slaughterhouse. One tends to forget that when animals are slaughtered clandestinely, various problems can be encountered. Thus, the animal can be sick or infested with parasites, a carrier of viruses or bacteria which, consumed by humans, can transmit diseases such as scabies, toxoplasmosis, botulism, salmonellosis… On the other hand, the slaughter and cutting of the animal, if carried out in poor hygienic conditions (dirty hands, non-disinfected tools and premises, contamination of the carcass with faecal matter, non-respect of the cold chain…) can contaminate the meat and cause food poisoning with very serious consequences for children, the elderly or sick people, and pregnant women. Ultimately, where the officials of this sector talk about ensuring the application of basic rules of hygiene and public health, citizens are still haunted by the fear of consuming meat that presents risks. They believe that there is still a lot of effort to be made in the field of slaughter, because for this sector, it is a priority on which other activities related to hygiene depend. The observation is therefore alarming. The hygienic state of this slaughterhouse is deplorable when one knows that the majority of the meat consumed in El Jadida comes from this execrable place. The task is arduous for the hygiene services. Because they do not fully play their role as a necessary safeguard for the food safety of the populations. To be continued...

Benchmarks Some healthy rules 1. Slaughterhouses must be built and arranged in such a way that clean activities are systematically separated from dirty activities, therefore in such a way as to avoid carcasses and offal being soiled. 2. They must meet the requirements set by legislation on epizootic diseases. 3. The animal inspection posts before slaughter and the meat inspection must be arranged in such a way that these checks can be carried out in accordance with the prescriptions and in a rational manner. 4. After meat inspection, carcasses and offal must be transported to a refrigeration room, unless they are intended for hot cutting. 5. The temperature must decrease along a continuous curve to reach a temperature equal to or less than 7°C for carcasses of slaughter cattle. 6. During the refrigeration process, adequate ventilation is strongly required.