AS THE processing of almost 700,000 turkeys for Christmas dinner tables gets under way, the Food Safety Authority of Ireland has issued health guidelines to small-scale producers.
The authority says more than 80 per cent of the 750,000 turkeys produced in Ireland each year are processed in December. There are 38 registered small-scale processors who can sell turkeys directly to the public or to butchers, restaurants or farmers’ markets.
They are classified as those who slaughter fewer than 10,000 birds a year and fewer than 1,000 birds a week and whose poultry are supplied or offered for sale within a 100km radius of the farm.
Chief executive of the authority Prof Alan Reilly has encouraged these producers to adhere to best-practice food safety as the busy Christmas period gets under way.
“Small-scale poultry production at the on-farm level has a long history in Ireland, particularly the rearing of small flocks of turkeys and geese for seasonal markets such as the Christmas market,” Prof Reilly said. “Our guide assists producers to be safe in the knowledge that if they follow its advice they will be providing safe produce to their local customers.
“Producing poultry meat for sale is a serious undertaking with significant legal obligations, and a food producer, whether big or small, is legally responsible for producing food that is safe.”
Prof Reilly said it was hoped that the authority’s guidelines would facilitate the production of the safest poultry possible in the most practical way.
If a producer was in any doubt, he added, they should contact their local authority veterinary officer for more information.
The authority’s guidelines are available to download from fsai.ie or by calling the advice line on 1890 336677 or e-mailing info@fsai.ie