..Janet Sharpe
R00124688
S3BA
Slaughter of Cattle & Production of Meat Products
Introduction
Every year approximately 2.6 million cows are slaughtered for human consumption. There are laws governing slaughter and the production of meat products which protect both the animals and the consumers. They are enforced to ensure that the animals are slaughtered in the most humane and painless manner possible but are also implemented to reduce the risk of disease and infection passed from meat products to the consumers of these products. There are various laws and regulations governing the slaughter of cattle and production of meat products. This segment will briefly outline the legislation covering the slaughter of cattle in the EU and the production of meat products in the EU.
Slaughter Hygiene
Cattle presented for slaughter must meet acceptable levels of cleanliness. The Clean Livestock Policy sets the standards for acceptable and unacceptable levels of cleanliness for cattle. It was published in September 1997 by the Meat Hygiene Service to improve hygiene standards. The policy aims to minimise the risk of food poisoning. Livestock can carry harmful bacteria on their coats and in the digestive tracts and faeces of healthy animals. The diet of an animal prior to slaughter can contribute to faecal contamination of the hide and it is therefore advised to consider alternative feed for animals prior to slaughter. The animals bedding can help to keep cattle clean if adequate bedding is provided for on farm, during transport and whilst in the abattoir (slaughterhouse?). Wet cattle are a major hazard as they harbor more mobile bacteria. The farm, the transport, the market and holding areas should all be kept as clean as possible.
EU Laws Governing Slaughter of Cattle
‘ Humane Slaughter Act 1958 (UK)
This act came into effect on the 1st of January 2013. It states that:
‘ animals used for the production of meat, skin, fur or other products must be transported, restrained, stunned and slaughtered with the least amount of excitement, pain and suffering as possible.
‘ Hauliers, operators, stockmen, slaughtermen and equipment must work to their full capacity, and in accordance with legislation.
‘ The FSA is responsible for ensuring legislative compliance with animal health and welfare controls in fresh meat businesses within the UK.
‘ The FSA also employ Official Veterinarians and Meat Inspectors to ensure slaughterhouse compliances.
‘ Slaughter of Animals Act 1935 (Ireland)
It is the duty of every occupier of a slaughterhouse to provide a sufficient quantity of drinking water for the use of the animals. An animal that is held in a slaughterhouse for a period exceeding 24 hours is entitled? to a sufficient amount of food to satisfy the needs of the animal. It is illegal? to slaughter an animal where it can be seen by another animal.
‘ Protection of Animals at the Time of Killing Act 2009 (EU)
This act came into effect on the 1st of January 2013. It aims to minimise pain and suffering of animals through the use of approved stunning methods. It states that:
‘ Every operator must follow standard operating procedures
‘ Each slaughterhouse has to appoint an Animal Welfare Officer who is responsible form implementing these regulations?
‘ Manufacturers of stunning equipment are required to provide instructions on the use of the equipment, on how to monitor their efficiency and how to keep them in order.
‘ Staff handling animals in slaughterhouses are required to possess a certificate of competence.
EU Laws Governing Production of Meat Products
‘ Council Directive 2002/99/EC
Came into effect on the 12th of February 2003. Sets out general animal health rules for products intended for human consumption. It covers all the stages of processing, production, and distribution and processes carried out within the EU. It states:
‘ All those involved in the food chain must be monitored? to prevent spread of transmissible diseases to animals.
‘ Meat and meat products that have come from a location where there were infected animals, or animals suspected of being infected, are prohibited.
‘ A veterinary certificate must be supplied with all edible products.
‘ Spot checks and audits may be carried out by national authorities and the European Commission.
‘ A health mark for fresh meat must be applied in such a way as to make the information on it legible. This must be done under the supervision of the official veterinarian who is responsible for the implementation of the animal health requirements.
Meat Industry Guide
The Meat Industry Guide (MIG) is a guideline, not a legal requirement. It contains legislation that applies to food business operators in the meat sector and provides advice on how these requirements can be met.
Premises must ensure that:
‘ Toilets for employees do not open directly into food-handling areas
‘ There is an appropriate amount of washbasins supplied and that they supply both hot and cold running water. These are to be separate from food washing facilities.
‘ There is to be enough ventilation to avoid or minimse air-borne contamination
‘ The floors, walls, ceilings, windows, doors and surfaces in rooms are capable of being cleaned, disinfected and maintained in good condition
‘ ”here are suitable rooms for separate storage of raw materials from processed food
‘ ”here is space for separate and secure storage of containers for hazardous and/or inedible substances
‘ They provide changing facilities for staff required to wear protective clothing.
‘ Every person working in a food-handling area maintains a high degree of personal cleanliness.
‘ Food handlers are instructed and/or trained in food hygiene matters
‘ HACCP principles are implemented and maintained
‘ Meat is not refreezed after it has thawed
‘ Food handlers are supervised in terms of food hygiene
‘ They comply with the requirements of Directive 2000/13/EC
National Beef Assurance Scheme Act 2000
This Act ensures safety of cattle and beef. It does not apply to a food business. It applies to those who are involved in the production, processing, trading or handling of meat. There is a system already in place whereby all cattle are tagged at birth. When an animal is moved to a new location they must carry and identity card or passport. A computerised database Monitoring System records details of animal movements every year. The National Beef Assurance Scheme provides for the improvement of the animals identification and tracing system, including the use of the system to validate the origin, and identity of animals before they enter the human food chain.
Its purpose is to establish standards under which animals, carcases and meat intended for human consumption shall be produced, processed, traded or otherwise handled and under which feedingstuffs shall be manufactured or traded, to continue and further develop the animal tracing system operated by the Minister through the collection of data on animal movements ,to continue and further develop the measures provided under the Food Safety Authority of Ireland Act, 1998. A participant must hold a certificate of approval in order to:
‘ produce, trade or otherwise handle animals, carcases or meat for human consumption or to manufacture or trade in feedingstuffs.
‘ Buy or sell animals, carcases or meat for human consumption or to buy or sell feedingstuffs
‘ a person who owns or operates a food business to buy or receive, or to be in possession of, animals, carcases or meat for human consumption
Non-compliance with this act may result in a fine or imprisonment depending on the offence.
References
Agriculture.gov.ie. (2003). DAFM – National beef assurance scheme. [online] Available at:
https://www.agriculture.gov.ie/farmerschemespayments/otherfarmersschemes/nationalbeefassurancescheme/.
Eur-lex.europa.eu. (2002). EUR-Lex – 32002L0099 – EN – EUR-Lex. [online] Available at: http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32002L0099.
Food Safety Authority of Ireland. (2015). Microbiological criteria. [online] Available at: https://www.fsai.ie/legislation/food_legislation/meat_products/microbiological_criteria.html.
Food Safety. (2013). Slaughter & Stunning – Food Safety – European Commission. [online] Available at: http://ec.europa.eu/food/animals/welfare/practice/slaughter/index_en.htm.
Food.gov.uk. (n.d.). Cleaner animals: cattle, sheep and poultry | Food Standards Agency. [online] Available at: https://www.food.gov.uk/business-industry/farmingfood/cleaner-animals.
Food.gov.uk. (n.d.). Meat Industry Guide (MIG) | Food Standards Agency. [online] Available at: https://www.food.gov.uk/business-industry/meat/guidehygienemeat.
Hsa.org.uk. (n.d.). General – Humane Slaughter Association. [online] Available at: http://www.hsa.org.uk/faqs/general#n1.
Irishstatutebook.ie. (1935). Slaughter of Animals, Act, 1935. [online] Available at: http://www.irishstatutebook.ie/eli/1935/act/45/enacted/en/html.
Irishstatutebook.ie. (2000). National Beef Assurance Scheme Act, 2000, Section 30. [online] Available at: http://www.irishstatutebook.ie/eli/2000/act/2/section/30/enacted/en/html.
Koike, R. (2011). Belated ban on Fukushima beef looms as radiation scare widens | Majirox News. [online] Majiroxnews.com. Available at: http://www.majiroxnews.com/2011/07/18/belated-ban-on-fukushima-beef-looms-as-radiation-scare-widens/.
mid-day. (2015). Maharashtra bans cow slaughter; Rs10K fine, 5 years jail for sale or possession. [online] Available at: http://www.mid-day.com/articles/maharashtra-bans-cow-slaughter-rs10k-fine-5-years-jail-for-sale-or-possession/16032186.
Whitaker, P. (2011). Tyson takes lead with Zilmax ban, higher beef prices may follow. [online] Reuters. Available at: http://www.reuters.com/article/us-livestock-tyson-idUSBRE97805G20130809.