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Dáil Éireann debate -
Wednesday, 16 May 2001

Vol. 536 No. 3

Written Answers - Abattoir Controls.

Paul Connaughton

Question:

86 Mr. Connaughton asked the Minister for Agriculture, Food and Rural Development if he will set up a task force to review all aspects of the operation of abattoirs supplying the domestic meat market; his views on whether, in small-scale operations, operational hygiene is more important than structural hygiene; and if he will make a statement on the matter. [13889/01]

I have received a submission from the Associated Craft Butchers of Ireland entitled Food for the Future. One proposal in that submission is the establishment of a task force to examine the small abattoir sector. That proposal, along with the other issues raised in the submission, is currently being examined within my Department.

The situation with regard to abattoirs generally is that, under EU regulations, those slaughtering more than 1,000 livestock units per annum must comply with the requirements of the European Communities (Fresh Meat) Regulations, 1997. Smaller abattoirs with a throughput of less than 1,000 livestock units per annum are licensed by my Department under the Abattoirs Act, 1988. They are derogated from certain structural provisions of the EU directives. They are, however, required to achieve a range of standards regard ing hygiene, animal welfare and the environment. These are minimum standards required by EU legislation.
I fully acknowledge the important role played by domestic abattoirs within the wider food sector. However, given the absolute priority of food safety and the protection of the consumer, my Department must ensure that the regulations designed to achieve these objectives are fully complied with, irrespective of the size of the establishment. Once licensed by my Department, the operation of day-to-day controls in domestic abattoirs is a matter for the relevant local authority under the overall control of the Food Safety Authority of Ireland.
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