Meat Hygiene (Hansard, 5 February 1980)

§ Mr. Peter Walker

I have recently held discussions with the Environmental Health Officers Association and the British Veterinary Association. I welcome the constructive approach which both associations have taken to these discussions which have led to a statement agreed between the two associations and myself on responsibilities for meat hygiene. The Government will base their future policy on the allocation of such responsibilities on this statement.

The following is the full text:

1. The Minister of Agriculture, Fisheries and Food has held discussions with representatives of the Environmental Health Officers' Association and of the British Veterinary Association about the role of the two disciplines in the control of certain aspects of food hygiene, with particular reference to meat. These discussions have led to the following agreed conslusions:

*Meat Products

2. The Minister has confirmed that his objective is to secure recognition in Brussels that EHOs, as well as veterinary surgeons, are qualified to carry out supervision and provide public health certification of meat products under the Community directive on intra-Community trade in meat products. He will also 192W aim to secure similar recognition in relation to supervision and certification in poultry cutting-up premises and cold stores separate from poultry slaughterhouses. It is understood by both Associations that the meat involved would in all cases have been produced in accordance with the relevant directives in a slaughterhouse under veterinary supervision, that the EHOs in question would be designated by the Minister who would have to be satisfied as to their qualifications and suitability and would arrange for short additional training, and that the degree of supervision and time spent on such supervision by EHOs would be no different from that required of a veterinary surgeon carrying out such duties. On this basis both Associations support the Minister's negotiating objectives.

Red Meat Export Slaughterhouses

3. The Minister confirmed that work was continuing on the preparation of regulations which would require EEC standards for intra-Community trade, including veterinary supervision, to be maintained at all times, would make local authorities responsible for the maintenance of such standards and the appointment of official veterinary surgeons, subject to designation by the Ministry, and would leave the Ministry responsible for the approval of export premises and the maintenance of the national standard. His intention would be to make the regulations following a brief further round of consultations on certain detailed points with the interests most directly concerned. Both Associations accept this position and have said that they would not oppose these regulations.

Red Meat Slaughterhouses operating solely for the home market

4. The Environmental Health Officers' Association believe that enforcement and execution of legislation on slaughterhouse hygiene and meat inspection should remain a district council function. The British Veterinary Association have confirmed their view that in the longer term there should be a centralised MAFF meat hygiene service. The Minister has confirmed and both Associations have recognised that the Government has no intention of altering the existing arrangements.

Poultry Meat

5. It is agreed that both Associations will be included in the consultations which the Ministry will carry out in the light of the results of the study which the EEC Commission is at present conducting into the way in which the EEC directive on poultry meat hygiene is being implemented in each member State.

Proposals for EEC Directives on foods other than meat

6. The Minister has confirmed the Government's policy to oppose any EEC proposal, beyond the poultry meat or red meat slaughterhouse, to extend veterinary involvement in the duties that are now the responsibility of EHOs. Further discussions will be held with the two Associations on these matters.

January 1980

*Meat products are defined in Article 2.1(a) of EEC directive 77/99 as products prepared wholly or partly from meat which has undergone treatment to ensure a certain degree of 193W preservation, subject to certain exemptions which are also listed in Article 2.1(a). Establishments are approved under Article 6 of the same directive.