Tuesday, 26 March 2019

Questions (979)

Mattie McGrath

Question:

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 answer

Written answers (Question to Agriculture)

I 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