Food Safety

Cork County Council's Veterinary Department is responsible for carrying out functions in relation to food protection and disease control. It implements the terms and conditions of a Service Contract between the Food Safety Authority of Ireland (FSAI) and Cork County Council in relation to the slaughter of food animals, and imposes statutory controls on the production of meat, meat products and poultry. Its principal functions in relation to food safety relate to small slaughtering premises, slaughter house approvals and abattoir licensing; approval and supervision of small meat manufacturing premises; and supervision and inspection of dairy production holdings.

The Department places a huge emphasis on safety and quality, with around 30 of its 50 staff dedicated to maintaining and improving food safety and quality control measures. Over many years, it has driven standards up and has contributed to the international recognition of Cork as a centre of excellence for food production. The Department operates under contract to the FSAI in seven key areas:

• Meat hygiene (74 plants, including all the domestic abattoirs, meat manufacturing and meat processing plants)
• Milk and milk products (420 premises)   
• Port inspection posts
• National Residue Monitoring Programme
• Zoonoses