Dáil Éireann Debate, Tuesday - 3 October 2017
487. Deputy Bernard J. Durkan asked the Minister for Agriculture, Food and the Marine the extent to which traceability, husbandry, management and hygiene tests continue to be strictly applied throughout the food sector, indigenous and imports; and if he will make a statement on the matter. [41956/17]
Amharc ar fhreagraPrimary responsibility under EU law for food safety, hygiene and traceability of food placed on the market lies with food business operators.
Regulation (EC) No. 178 of 2002 sets out the general principles and requirements of EU food law and stipulates that food business operators must, at all stages of production, processing and distribution within their business, ensure food law requirements are satisfied. In regard to traceability, the regulations require that food business operators have what is referred to as the, "one step forward, one step backward", traceability system.
A general obligation is placed on food business operators to ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in Regulation (EC) No. 852/2004.
Regulation (EC) No 852/2004 defines food hygiene as meaning, "the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use".
Regulation (EC) No 853/2004 lays down specific rules on the hygiene of food of animal origin for food business operators. These rules supplement those laid down by Regulation (EC) No 852/2004.
The role of National Competent Authorities is to verify compliance with these requirements. This is done by inspecting establishments and auditing the food safety management systems which food business operators have in place. Verification can also include the taking of official controls samples for verification of food business operators compliance with food law.
Since 1999, responsibility for the enforcement of food legislation is vested in the Food Safety Authority of Ireland. The Authority co-ordinates the work of its official agencies through service contracts which specify the food sectors to be supervised, the types of controls to be provided including inspections and laboratory analysis. The main official agencies under contract to the FSAI are the Department of Agriculture, Food and the Marine, the Health Service Executive, the Local Authorities and the Sea Fisheries Protection Authority. The contracts are published on the Authority’s website and their performance is subject to regular checks and audits.
The collective work of the FSAI and the official agencies is set down within a comprehensive, "Multi Annual National Control Plan for Ireland 2012-2017", which is submitted to the European Commission and against which the FSAI and the official agencies agencies are audited by the Commission on its implementation. More than 1000 persons (whole-time equivalent) are involved in food controls across all of the organisations involved.
The system of official controls covers all foods produced or marketed in the State, including imports.
My Department has a permanent veterinary presence at all its approved slaughter plants. Controls at plants only engaged in secondary processing are carried out at a frequency based on an annual risk assessment. An annual audit of imported products is carried out in each Department-approved plant, including checks on physical identity, labelling and documentary checks for product originating in EU Member States and third countries. Labelling and documentary checks are routinely conducted by the Department in accordance with the relevant EU regulations.
The import of products of animal origin from third countries is governed by a comprehensive and robust legislative framework laid down at EU level, controlled by Member States in the first instance, and audited by the European Commission’s Directorate General for Health and Food Safety (formerly the FVO), to ensure compliance with all of the relevant food safety standards. The legislation imposes health and supervisory requirements designed to ensure that imported products meet standards equivalent to those required for production and trade between Member States. Border Inspection Posts are operated by my Department. Import control procedures on products of animal and fish origin are highly prescriptive and strictly audited by the Directorate to ensure compliance. Inspection finding reports are published on the Directorate General for Health and Food Safety’s website.
Imports of food of animal origin are the subject of specific authorisations before they can be placed on the market in Ireland or the EU. Imports of foods non-animal origin are subject to compliance with all relevant EU rules. These are subject to market checks during the course of routine inspections and/or are tested as part of the annual extensive microbiological and chemical monitoring programmes. The FSAI also receives regular information on foods which may pose a danger to health from the European Commission through the Rapid Alert System for Food and Feed.
Certain of these foods are subject to prescribed conditions of entry and a small number are the subject of emergency prohibitions.
Controls are carried out on a risk basis and actions are taken routinely to close or suspend businesses or remove foods from the market which pose a danger to consumer health.
The standards for animal husbandry required by primary producers are laid out in the Animal Health and Welfare Act 2013 as well as a range of EU regulations are enforced by my Department through its veterinary, technical and agricultural inspectorate.
The continued high standard of animal husbandry in Ireland plays a key role in maintaining Ireland's position as a major exporter of agrifood with a global reach.
