Department of Agriculture, Fisheries and Food
Trader Notice MH 01/2008
To: All Bovine Meat Establishments
Subject: Export of Frozen Deboned Beef from the Republic of Ireland to the Republic of South Africa
Background
An agreement has been reached between the South African Authorities and the Irish Authorities on the export of beef. This agreement is based on the visit by a delegation from South Africa who reviewed the systems in the Veterinary Public Health Inspection Service of the Department of Agriculture, Fisheries and Food (DAFF), and was satisfied with their delivery on the objectives of animal health, public health and animal welfare.
Scope of the Agreement
The certificate applies to frozen beef (deboned recognisable cuts from skeletal muscle).
Role of Plant Management
If an establishment wishes to supply the South African market, it must advise the Veterinary Inspector in advance and draw up a Standard Operating Procedure (SOP) in consultation with the official veterinarian. The SOP must contain the criteria necessary for certification of the product for South Africa.
Health Attestation for Beef.
Some important points to note:
The cattle must be born, reared and slaughtered in the Republic of Ireland, be aged under 30 months, and not slaughtered under a disease eradication scheme. Cattle must be slaughtered after 13 April 2007.
All DAFF approved beefmeat establishments are approved by the South African authorities for the export of frozen deboned beef from the Republic of Ireland to the Republic of South Africa
The Food Business Operator (FBO) must provide verification documentation to the Veterinary Inspector in respect of the temperature in the meat following production and during storage thereafter.
As all meat being consigned will be frozen and deboned, the packaging must have the identification mark of the plant on it. The certificate is to be stamped by the official veterinarian with the approval number of the plant at the point of despatch.
The FBO must ensure labelling of the outer packaging with the slaughter and production date.
Sealing of containers is required and should take place within core supervision hours.
For full details of the requirements and relevant certification, FBOs should consult with their official veterinarian.
Paul Mc Kiernan
Meat Hygiene
Grattan Business Centre
Dublin Road
Portlaoise.
25th January 2008.
Paul.McKiernan@agriculture.gov.ie