The FSAI states that to ensure traceability and protect consumer health, all producers who slaughter and sell small quantities of poultry on-farm at Christmas, or any time of the year, are legally obliged to register before placing these products on the market.
Over three quarters of a million Irish turkeys are processed in Ireland every year, with almost 700,000 required in December alone.
Whilst there may be six months to go until Christmas, many poultry processors are busy now and over the summer months ordering turkey and goose chicks for the Christmas period ahead.
According to Dr Pamela Byrne, Chief Executive of the FSAI, rearing a few turkeys or geese for Christmas has been a traditional on-farm enterprise for generations in Ireland and this practice will continue. Small producers registering with their local authority will aid traceability, if required, in the interest of consumer health.
Small scale poultry processors
Small scale poultry processors are classified as those who slaughter their own birds (less than 1,000 in any given week or less than 10,000 per year) and whose poultry is supplied or offered for sale within a 100km radius of the farm.
Coming up to the Christmas period it can be very busy period for food producers, so we would encourage producers to register now
Registered poultry slaughterhouses can only slaughter birds which they have reared themselves on their holding. As an alternative to slaughtering birds themselves, the birds can be slaughtered by an approved slaughterhouse. Only approved slaughterhouses are allowed to slaughter someone else’s poultry. There are 11 small-scale approved poultry slaughterhouses located around the country.
“Coming up to the Christmas period it can be very busy period for food producers, so we would encourage producers to register now,” Dr Byrne said.
"It is important for poultry producers to also have a duty of care and adhere to the highest food safety standards. We have freely available specific guidelines to assist small producers ensure they provide their customers with safe poultry."
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My farming week: Eoin Sharkey, Kells, Co Meath
The FSAI states that to ensure traceability and protect consumer health, all producers who slaughter and sell small quantities of poultry on-farm at Christmas, or any time of the year, are legally obliged to register before placing these products on the market.
Over three quarters of a million Irish turkeys are processed in Ireland every year, with almost 700,000 required in December alone.
Whilst there may be six months to go until Christmas, many poultry processors are busy now and over the summer months ordering turkey and goose chicks for the Christmas period ahead.
According to Dr Pamela Byrne, Chief Executive of the FSAI, rearing a few turkeys or geese for Christmas has been a traditional on-farm enterprise for generations in Ireland and this practice will continue. Small producers registering with their local authority will aid traceability, if required, in the interest of consumer health.
Small scale poultry processors
Small scale poultry processors are classified as those who slaughter their own birds (less than 1,000 in any given week or less than 10,000 per year) and whose poultry is supplied or offered for sale within a 100km radius of the farm.
Coming up to the Christmas period it can be very busy period for food producers, so we would encourage producers to register now
Registered poultry slaughterhouses can only slaughter birds which they have reared themselves on their holding. As an alternative to slaughtering birds themselves, the birds can be slaughtered by an approved slaughterhouse. Only approved slaughterhouses are allowed to slaughter someone else’s poultry. There are 11 small-scale approved poultry slaughterhouses located around the country.
“Coming up to the Christmas period it can be very busy period for food producers, so we would encourage producers to register now,” Dr Byrne said.
"It is important for poultry producers to also have a duty of care and adhere to the highest food safety standards. We have freely available specific guidelines to assist small producers ensure they provide their customers with safe poultry."
Read more
My farming week: Eoin Sharkey, Kells, Co Meath
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