§ Mr. HinchliffeTo ask the Minister of Agriculture, Fisheries and Food what action is taken to ensure that blades used for dismembering potentially BSE infected material at slaughterhouse are disinfected. [23212]
§ Mrs. Browning[holding answer 1 April 1996]: The Meat Hygiene Service ensures that equipment which comes into contact with fresh meat is cleansed and disinfected frequently during the course of the working day, as required by the Fresh Meat (Hygiene and Inspection) Regulations 1995 as amended. Sterilisers are sited close to work stations to enable this to be done.