HC Deb 11 March 1997 vol 292 cc202-3W
Mr. Gordon Prentice

To ask the Minister of Agriculture, Fisheries and Food what guidelines he has issued on the use of goads in slaughterhouses. [19575]

Mrs. Browning

[holding answer 10 March 1997]: Guidance on the use of sticks and goads in slaughterhouses was given in the code of practice on the welfare of red meat animals at slaughter which came into operation on 1 January 1993, having been laid before Parliament. Revised codes are in preparation. Any problems in individual premises are followed up by Meat Hygiene Service staff with the operator concerned.

Mr. Prentice

To ask the Minister of Agriculture, Fisheries and Food what guidelines he has issued since 14 December 1995 relating to the necessity of sterilising slaughtering implements in slaughterhouses. [19550]

Mrs. Browning

[holding answer 10 March 1997]: None since 14 December 1995. Detailed guidelines on the necessity of sterilising slaughtering implements in slaughterhouses are contained in the Meat Hygiene Service operations manual, issued in April 1995 to all official veterinary surgeons and plant operators. Any premises in which improvements are needed are followed up on an individual basis by Meat Hygiene Service staff with the operator concerned.

Mr. Prentice

To ask the Minister of Agriculture, Fisheries and Food what guidelines he has issued since 14 December 1995 concerning ventilation in sheep lairages at slaughterhouses. [19570]

Mrs. Browning

[holding answer 10 March 1997]: None since 14 December 1995. Guidance on ventilation in lairages at slaughterhouses is given in the code of practice on the construction and layout of red meat slaughterhouses in relation to animal welfare which came into operation on 1 January 1993, having been laid before Parliament. Revised codes are in preparation. Guidance on welfare matters generally is given in the Meat Hygiene Service operations manual, issued in April 1995 to all official veterinary surgeons and plant operators. Any premises in which improvements are needed are followed up on an individual basis by Meat Hygiene Service staff with the operator concerned.