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Should meat inspection in the UK be adjusted for smaller abattoirs?

Should meat inspection in the UK be adjusted for smaller abattoirs? adapted, smaller abattoirs, UK meat inspection Food and Beverage Business

The abattoir sector in the UK is currently facing financial challenges, with a 10% decline in small abattoirs, according to the Food Standards Agency (FSA). Factors such as pressure from supermarkets, rising production costs, and expensive European inspection systems have led to the closure of many local and remote facilities.

Data from the Agriculture and Horticulture Development Board (AHDB) in 2022 showed a decline in the number of red meat abattoirs in England, from 165 in 2019 to 151 in 2021. This downward trend is consistent across all types of abattoirs, including cattle, sheep, pig, and poultry slaughterhouses in England and Wales, resulting in a total decrease from 248 in 2018 to 211 in 2022.

These closures have had a significant impact, as local businesses and communities that rely on these facilities struggle to find alternative options. Furthermore, the closure of small abattoirs has led to increased food miles in the UK.

To address these challenges, the Association of Independent Meat Suppliers (AIMS) consultant, Dr. Jason Aldiss, emphasizes the need for a new approach in supporting small abattoirs. He suggests that the UK can take advantage of the post-Brexit opportunity by adapting the current regulations for abattoir meat inspections.

Currently, all abattoirs, regardless of size, must adhere to the same set of regulations based on EU rules. However, Dr. Aldiss argues that smaller artisanal operations often exceed the required standards for food safety and animal welfare. He proposes the use of technology to develop a new inspection protocol that would offer cost savings and industry efficiency.

For instance, he suggests incorporating a provenance-based and blockchain-powered e-identification solution for livestock traceability. Under this scenario, smaller abattoirs would operate under a separate regime, focusing on meat production for domestic consumption only. In terms of vet inspections, Dr. Aldiss recommends using remote alternatives such as high-tech thermo-imaging cameras and spectroscopic analysis.

Dr. Aldiss believes that with the integration of machine learning and artificial intelligence, the need for a physical meat inspector can be eliminated. Automating the inspection process through AI and ML technologies would increase efficiency and reduce costs.

In response to these suggestions, the FSA’s Richard Sharp acknowledges the importance of small abattoirs in supporting local food systems. The FSA has already provided support by offering taxpayer-funded discounts, reducing paperwork for small producers, and being more flexible with inspections.

The Department for Environment, Food and Rural Affairs (DEFRA) is also committed to addressing the challenges faced by the small abattoir sector. They have established the Small Abattoirs Working Group (SAWG) and the Small Abattoirs Task and Finish Group to collaborate with industry representatives and develop solutions.

Through these initiatives, the government aims to promote innovation, enhance productivity, and improve animal health and welfare in smaller abattoirs. The FSA’s reduced administration initiative, developed in collaboration with industry and DEFRA, is an example of the ongoing support for small abattoirs.

Overall, adapting meat inspections for smaller abattoirs is crucial for sustaining the sector’s viability. By embracing technological advancements and tailoring regulations to meet the needs of smaller operations, the UK can ensure high food safety and animal welfare standards while supporting local communities and reducing food miles.

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