After the slaughtering process, it is necessary to pay attention so that the qurban meat is kept clean. At least, there are three aspects that need to be considered.

"The food hygiene aspect, the staff aspect, and the equipment aspect," said UGM Faculty of Animal Science Lecturer, Prof. Nurliyani.

She explained, the hygienic aspect of food, which avoid hands that are in direct contact with meat. Avoid flies and other insects and avoid utensils that come into contact with meat such as knives, cutting boards, mats and tables. Avoid dirty water, dirty floors/soil and mats.

Aspects of officers, people in charge of cutting meat must maintain personal hygiene and wash their hands frequently. Officers must take care of the environment around the processing of qurban meat. Officers must wear different personal protective equipment depending on their duties.

Dirty area workers must wear masks, boots, goggles or face shields and disposable gloves. Clean area officers wear masks, head coverings, face shields, gloves, protective aprons or aprons and footwear.

Meanwhile, for the aspect of equipment and tools used must be clean and meet the technical requirements for hygiene and sanitation from materials that do not contaminate meat. Avoid using recycled black plastic because the elasticity is different from clear plastic which is still good.

"If the packaging used to wrap in the form of recycled plastic contains harmful chemicals, it is feared that it will change the quality of the meat. The committee is advised to wrap the meat to be distributed in clear plastic bags or besek," said Nurliyani.