Dáil Éireann Debate, Tuesday - 26 March 2019
979. Deputy Mattie McGrath asked the Minister for Agriculture, Food and the Marine the working groups currently established in his Department; the focus of their work; the membership composition of each; and if he will make a statement on the matter. [13558/19]
View answerI wish to advise the Deputy that the information requested is set out in the following table.
|
Name of Working Group |
Focus of WG |
Number of Members |
Grades of Members |
|
DAFM State bodies energy working group |
Reducing energy consumption and increasing energy efficiency in the DAFM group of Public bodies (including DAFM) |
12 |
ASG PO AP HEO EO |
|
Brexit Working Groups |
To coordinate DAFM Brexit requirements with DAFM control divisions, other Depts/ Agencies, OPW and with relevant external bodies. |
15+ |
PO and equivalent AP Inspectorate Grade 1 Inspectorate Grade 2 AI AAI VI SVI HEO AO EO |
|
Agriculture Appeals Office (AAO) Working Group on Review |
To assess the recommendations of the Report on the Review of the Agriculture Appeals Act 2001. |
2-3 |
AP and equivalents |
|
Sheep EID Working Group |
Make preparations for sheep EID. |
14 |
PO AP HEO SSVI SVI VI |
|
Internal Adaptation Stakeholder Working Group |
Development of Statutory Adaptation Plan. |
29 |
PO AP AI AAI AO SI SI (Forestry) Forest Inspector Grade III SVI VI HEO |
|
Dairy Controls Working Group |
Enhancement of food safety controls. |
4-6 |
AI AAI TAO |
|
Seafood Climate Adaptation Working Group |
Preparation of the Seafood Sectoral Adaptation Plan as required under the Climate Action and Low Carbon Development Act 2015. |
10 |
AP HEO EO AO Engineer Grade 1 |
|
Zoonoses Working Group - Poultry |
A sub group under the umbrella of the Poultry Working Group – examine specific Zoonoses issues in the poultry sector. |
10-15 |
SSVI PO/SI AP AI AAI SVI VI |
|
Biosecurity Working Group |
Development of a National Approach to Biosecurity. |
8 |
SSVI PO AP VI |
|
Food Safety and Food Authenticity Working Group |
Deliver a more harmonised and coherent system of controls in relation to food safety and food authenticity. |
Approx. 50 |
DCVI AI AAI SSVI SVI VI PO AP HEO DS EO |
