§ Mr. Deakinsasked the Minister of Agriculture, Fisheries and Food what is the incidence, by type of meat, of total and partial condemnation of meat respectively; and how the figures compare with those for 10 years previously.
§ Mr. Peter MillsI have no complete statistics but the information available in my Department, which relates to England and Wales, is being collated and I shall then write to the hon. Member.
§ Mr. Deakinsasked the Minister of Agriculture, Fisheries and Food what are the qualifications necessary before appointment as a United Kingdom meat inspector; and what are comparable qualifications in European Economic Community states.
§ Mr. Peter MillsMeat inspection may be undertaken in England and Wales by the medical officer of health or by a veterinary surgeon employed by a local authority. In addition, public health inspectors or holders of a Certificate of Meat Inspection issued by the Royal Society of Health, may be employed as meat inspectors: such officers in fact carry out the bulk of the work. Similar qualifications are required in Scotland and Northern Ireland.
Our information on EEC countries is confined to slaughterhouses for intra-Community trade where meat inspection is the responsibility of veterinary surgeons, who may be assisted by trained auxiliaries.
§ Mr. Deakinsasked the Minister of Agriculture, Fisheries and Food if entry into the European Economic Community will affect the United Kingdom qualifications for service as a meat inspector.
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§ Mr. Peter MillsNo. EEC requirements for inspection of red meat apply only to trade between Members and United Kingdom entry into EEC will not therefore affect our domestic meat inspection system. The inspection and certification of meat exported by us to EEC countries will continue as at present to be the responsibility of veterinary surgeons.
§ Mr. Deakinsasked the Minister of Agriculture, Fisheries and Food if he is satisfied with the present qualifications for service as a meat inspector; and if he will make a statement.
§ Mr. Peter MillsYes. Meat inspectors receive a satisfactory practical and theoretical training.