Dáil Éireann debate -
Tuesday, 13 Feb 2001

Vol. 530 No. 3

Written Answers. - Food Safety.

Donal Moynihan

Question:

173 Mr. D. Moynihan asked the Minister for Health and Children if his attention has been drawn to a recent report concerning food safety compliance in domestic abattoirs; and the action the Food Safety Authority of Ireland is taking to protect consumer health. [3859/01]

Minister for Health and Children (Mr. Martin)

I am aware of the recent publication of the Food Safety Authority of Ireland's, Update on Ongoing Audit of Compliance with the SRM (Specified Risk Material) Regulations at Irish Meat Premises (January 2001). As part of this audit, which included domestic and export approved abattoirs as well as butcher outlets, the FSAI found 29 of these abattoirs to be non-compliant.

The FSAI noted that 96% of the animals slaughtered at the domestic abattoirs were under 36 months of age. Legislative controls on feeding meat and bone meal to cattle in Ireland were stringent by 1996 and early 1997, therefore, these animals would not have had access to contaminated meat and bone meal. While these animals pose a reduced level of risk, the removal of SRM from all animals over 12 months is an EU requirement and 100% compliance is required in all abattoirs.

On foot of the findings arising from this audit, the FSAI is involved in a variety of actions aimed at protecting consumer health. These actions include the following: when non-compliant abattoirs were found during the conduct of the audit these were dealt with immediately by means of a closure order or an improvement notice, depending on the circumstances. Under the Food Safety Authority of Ireland Act, under an improvement notice, a proprietor must identify the activity giving rise to the risk and is required to take remedial action within a specified time limit. All abattoirs found to be non-compliant during the audit are now compliant or alternatively remain closed.

The findings of the audit have been brought to the attention of all abattoir owners by means of a series of mailings and a general meeting held with abattoir owners. The findings have also been widely publicised in the media. The FSAI has held a number of training meetings with local authority veterinary inspectors, charged with the inspection of these abattoirs. A specific advice sheet has been sent to all abattoirs – domestic and export – outlining precisely the requirements for dealing with SRM. The retail and wholesale meat trade has also been contacted in this regard. The FSAI is involved with University College Cork in facilitating a specific training programme for local authority abattoir operatives. The authority is currently involved with the veterinary inspectors of the Department of Agriculture, Food and Rural Development, the local authorities veterinary service as well as the meat trade, in developing a quality manual for the operation of red meat abattoirs. This manual will deal with SRM issues and broader hygiene issues. This audit is ongoing and the FSAI intends to issue updates on a quarterly basis.