HC Deb 01 February 1989 vol 146 cc239-41W
Sir Richard Body

To ask the Minister of Agriculture, Fisheries and Food what are the major differences between current United Kingdom and EEC standards for slaughterhouses; and what are the major differences between current United Kingdom and United States Department of Agriculture standards for slaughterhouses.

Mr. Donald Thompson

EC legislation on red meat slaughterhouse standards applies to plants in member states which engage in intra-Community trade. At present, the United Kingdom and other member states set rigorous standards for plants which supply only their national markets. Hygiene requirements and meat inspection procedures in the United States do not differ significantly from our own domestic legislation; however EC and United States Department of Agriculture (USDA) rules on construction and layout are more closely specified and detailed. Flexibility in these respects is possible for domestic production where current monitoring of operations and enforcement are in the hands of local enforcement authorities. In fact one significant difference is that we depend largely on environmental health officers in domestic plants but EC and USDA rules require veterinary supervision in export plants.

EC legislation on poultry meat slaughterhouse standards applies to all licensed poultry slaughterhouses in the UK. There are no major differences between that legislation and USDA requirements.

Mr. Cousins

To ask the Minister of Agriculture, Fisheries and Food what guidance he has given to local environmental health officers in their supervision of slaughterhouses; what standards he expects them to ensure in those slaughterhouses; what letters, circulars, or other representations he has made to local authorities about slaughterhouses in the last two years; and what requests he has made to local authorities for monitoring reports on slaughterhouse standards and for returns of human and financial resources applied to slaughterhouse supervision.

Mr. Donald Thompson

Environmental health officers (EHOs) are employed by local authorities which have responsibility for enforcing slaughterhouse hygiene and inspection standards required byThe Slaughterhouses (Hygiene) Regulations 1977 as amended; The Meat Inspection Regulations 1987; and The Fresh Meat Export (Hygiene and Inspection) Regulations 1987.

Ministry veterinary officers visit all slaughterhouses to monitor standards and to give advice and guidance tailored to the circumstances of individual premises. This advice and guidance is confirmed by letter to the local authority concerned.

The resources employed are a matter for local authorities. Returns are not collected. We have the highest regard for EHOs and their professionalism.

Mr. Cousins

To ask the Minister of Agriculture, Fisheries and Food what standards of hygiene, equipment, maintenance, personnel training, waste disposal and the comfort and handling of animals are applied to slaughterhouses; and what additional standards are required by the European Community Commission for meat exported to the European Economic Community.

Mr. Donald Thompson

The standards relating to hygiene, inspection, equipment, maintenance, waste disposal and animal welfare which must be observed in slaughterhouses are laid down in:

  • The Slaughterhouses Act 1974;
  • The Slaughterhouses (Hygiene) Regulations 1977 (as amended);
  • The Meat Inspection Regulations 1987;
  • The Authorised Officers (Meat Inspection) Regulations 1987;
  • The Meat (Sterilisation and Staining) Regulations 1982 (as amended);
  • The Slaughter of Animals (Prevention of Cruelty) Regulations 1958; and
  • The Slaughter of Pigs (Anaesthesia) Regulations 1958.

Training of slaughterhouse personnel is a matter for the industry and the nationwide scheme run by the Institute of Meat is recognised by the National Council for Vocational Qualifications.

In addition, meat for intra-Community trade must comply with the conditions of the Fresh Meat Export (Hygiene and Inspection) Regulations 1987. These implement EC directive 64/433 on intra-Community trade in fresh meat and require that meat is produced in premises approved by my Department as meeting the detailed requirements as to structure and layout which those regulations require. Supervision and certification by an official veterinary surgeon is also required. This is not an additional requirement but a different one; domestic slaughterhouses rely largely on environmental health officers whose professional status is of the highest order.

Mrs. Margaret Ewing

To ask the Minister of Agriculture, Fisheries and Food what estimate his Department has made of the number of qualified veterinary surgeons required to operate a system of meat hygiene in abattoirs at a level comparable to standards currently in existence in Norway and Germany.

Mr. Donald Thompson

I do not accept that the presence of veterinary surgeons is essential to guarantee satisfactory standards of hygiene in abattoirs. Our arrangements for non-exporting plants, operating under the supervision of environmental health officers, are capble of ensuring satisfactory standards.