HC Deb 06 July 1999 vol 334 cc500-2W
Mr. Paterson

To ask the Minister of Agriculture, Fisheries and Food what research he has(a) commissioned and (b) evaluated on (i) the microbiological results of the Meat Hygiene Service's policy of requiring the trimming of contamination from freshly-dressed carcases, and (ii) if the Meat Hygiene Service procedure had resulted in an overall reduction in the incidence of E. coli 0157 in carcase meat. [88297]

Mr. Rooker

No such research has been commissioned or evaluated by my Department. The trimming of meat contaminated with faecal material from carcases will inevitably reduce the incidence of E. coli 0157 on carcase meat.

Mr. Paterson

To ask the Minister of Agriculture, Fisheries and Food how many representations he has received on conversion qualifications to allow meat hygiene inspectors and environmental health officers to qualify as official veterinary surgeons. [88282]

Mr. Rooker

I have received a number of such representations, including an outline proposal from the Chartered Institute of Environmental Health for a conversion course for environmental health graduates to enable them to take on the role of Suitably Qualified Officers for Veterinary Purposes at ports and in licensed fresh meat premises.

However, current EU meat hygiene rules and the EU Directives on veterinary qualifications and training require that an official veterinary surgeon for meat hygiene purposes must be a veterinarian whose veterinary qualifications meet the requirements of the relevant Directives.

Mr. Paterson

To ask the Minister of Agriculture, Fisheries and Food what assessment he has made of the level of official supervision in(a) meat processing plants supervised by local authorities and (b) cutting plants supervised by the Meat Hygiene Service. [88298]

Mr. Rooker

None. The specific requirements for official supervision in meat processing plants supervised by local authorities are laid down in the EU Minced Meat Preparations Directive (94/65/EC) and the Meat Products Directive (77/99/EEC, as amended). The frequency of official inspection in such premises is based on a risk assessment using the Inspection Rating in Annexe 1 to Code of Practice No. 9 under the Food Safety Act 1990.

The level and frequency of official supervision of licensed fresh meat cutting plants is specified in the EU meat hygiene Directives (64/433/EEC, as amended; and 71/118/EEC, as amended).

Mr. Paterson

To ask the Minister of Agriculture, Fisheries and Food what steps are taken to ascertain whether, in respect of allegations being made as to contraventions by owners, managers or staff of slaughterhouses of the meat hygiene or specified risk material regulations, there are mitigating circumstances or other factors which would indicate that to continue or initiate proceedings would not be in the public interest. [88296]

Mr. Rooker

Any allegations which might result in criminal proceedings are thoroughly investigated by members of the Ministry's investigation section in accordance with the Police and Criminal Evidence Act 1984 and other relevant legislation. Such investigations inevitably include questions of whether there are mitigating circumstances. Their report is then sent to the Ministry's prosecution section who, when considering initiating proceedings, comply with the Code for Crown prosecutors and consider not only evidence that may substantiate the contravention but also potential defences and whether, in all the circumstances it is in the public interest for proceedings to be instituted.

Mr. Paterson

To ask the Minister of Agriculture, Fisheries and Food if he will establish an independent inquiry, chaired by a senior lawyer, into the performance and activities of his Department's legal department, in respect of their proceedings against the owners, managers and staff of slaughterhouses for alleged contraventions of the meat hygiene and specified risk material regulations. [88293]

Mr. Rooker

I am not aware of any need for such an inquiry.