Vol. 572 No. 1
114 Mr. Timmins asked the Minister for Agriculture and Food the process with respect to the import of Brazilian beef; the locations and way in which this is checked; the way in which it is distributed; and if he will make a statement on the matter. [22612/03]
All meat imports must come from third countries or areas of third countries approved for export to the EU. In addition, they may only be sourced from establishments in those countries that are approved and must bear an EU approved health mark. The Food and Veterinary Office, FVO, of the EU carries out inspections to ensure that only establishments that meet hygiene and health standards equivalent to those operating within the EU are approved. Where the FVO is satisfied that public health requirements are not being met by an approved establishment in a third country, the establishment may be removed from the EU approved list. If outbreaks of animal diseases occur in a third country approval to export to the EU is suspended for the infected regions of the country, or the whole country, as appropriate, until the disease risk has been eliminated.
Meat being imported into the European Community may only enter through a border inspection post, BIP, that has been approved by the FVO. That office also carries out monitoring and inspection of each member state's BIPs to ensure that the conditions for import of animal products into Europe, provided under harmonised EU legislation, are being correctly applied. In Ireland the border inspection posts approved for administering checks on direct imports of meat from third countries are Dublin Port – frozen, chilled and ambient temperature animal products – and Shannon Airport – chilled and ambient only – which are staffed by officials from my Department.
Importers of meat must be registered with my Department. Importers must give advance notice of the arrival of meat. Imported meat must be accompanied by the appropriate commercial documentation showing country and approval number of the establishment of production as well as a health certificate conforming to the models set down in EU legislation. The meat must also be labelled. All consignments undergo a documentary and identity check and physical checks are carried out at frequencies laid down in EU law. Where required, sampling for laboratory analysis for the purposes of safeguarding human and animal health is carried out. Once imported meat has met all the required conditions it is released for free circulation within the community. Copies of the BIP clearance document and the health certificate must accompany the consignment to its destination.
