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Hygiene reforms for local Irish poultry proposed
Ireland's smaller poultry operations will be included
in the hygiene laws regulating the countries poultry processors, once
consultation on a proposed amendment is complete.
European food safety regulations govern larger processors and suppliers of
poultry, however, smaller operations escape and may be overseen by national
regulators.
The Food Safety Authority of Ireland (FSAI) has initiated a consultation
period to give smaller poultry producers an opportunity to their voice opinions
on the pending legislation, following the adoption of European hygiene
regulations in 2006, establishing a "farm to fork" approach to food
safety.
The legislation will cover smaller poultry operations and the local supply
radius, as well as the slaughter of birds on farms.
European hygiene requirements would impose additional costs on smaller
producers, but research done by the FSAI shows that smaller producers understand
and implement these HACCP principles already.
The proposed national regulations incorporate all aspects of poultry
preparation including slaughter, plucking, carcass dressing, evisceration and
delayed evisceration. Regulations will also cover cutting and boning, wrapping
and packaging and the transportation of poultry meat.
Related links:
Editor WorldPoultry
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