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Dept of Health

Answer

Mr. Breed: To ask the Secretary of State for Health what assessment he has made of the possibility of introducing the hazard analysis and critical control point system into the meat hygiene service. [131810] Ms Stuart: [holding answer 21 July 2000]: Hazard Analysis and Critical Control Points (HACCP) is a food safety management system which places responsibility for the production of safe food on food business operators. HACCP is widely regarded as the most effective approach to preventing food safety problems but is not currently a mandatory requirement in the meat slaughtering sector. The European Commission's proposals for new food safety hygiene rules, presented by Commissioner Byrne at the Agriculture Council on 17 July, would extend HACCP-based controls to all food production, including meat slaughtering. We welcome these proposals and the opportunity they give to modernise official controls and meat inspection procedures. The new legislation is expected to take at least two years to negotiate, with a further interim phase needed for full implementation. I am advised that the Food Standards Agency will be consulting widely on the Commission's proposals in developing the United Kingdom's negotiating position. In the meantime, the meat industry is being encouraged to adopt HACCP on a voluntary basis. In a survey in 1999 about 54 per cent. of red meat (full throughput) slaughterhouses and 71 per cent. of white meat (full throughput) slaughterhouses in Great Britain claimed to have a full HACCP system in place.

Secondary information

Type

Written question

Reference

354 c621W; 131810

Session

1999-00

Subjects

Industry Hygiene Food Food Standards Agency Meat Safety Testing

Contains statistics

Yes

Link

View this Written question on www.publications.parliament.uk