Pat Upton
Ceist:118 Dr. Upton asked the Minister for Agriculture, Food and Forestry the difference in the standards which exist for abattoirs producing meat for the home market and abattoirs producing meat for export markets. [8304/95]
Written Answers. - Abattoir Standards.
A single standard of fitness of meat for human consumption is applied to all meat produced within the State. Equivalent standards of operational hygiene and protection of animal welfare are demanded of all abattoirs. However different structural requirements are prescribed to take account of the throughout of the abattoirs.
The structural requirements for export plants are prescribed by the European Communities (Fresh Meat) Regulations 1987 (S.I. No. 284 of 1987), and those for domestic abattoirs by the Abattoirs Act, 1988 (Abattoirs) Regulations, 1989 (S.I. No. 152 of 1989). From 1 January 1996 all abattoirs slaughtering in excess of 1,000 livestock units (1 livestock unit = 1 bovine or 3 pigs or 7 sheep) per annum must meet the export standard requirements in order to comply with Council Directive 91/487/EEC concerning the production and placing on the market of fresh meat within the European Union.