Charlie McConalogue (Donegal, Fianna Fail)
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There is no definition for the term Abattoir contained in the European Union Hygiene Regulation.

The Competent Authority that inspects and approves an abattoir may not necessarily be my Department, but another Competent Authority, depending on the throughput. The European Union (Food and Feed Hygiene) Regulations 2020 (S.I. No. 22 of 2020), however set down the demarcation limits for approval and supervision in terms of volume of throughput.

A food business operator that wishes to operate a food business;

• where no more than 100 livestock units are slaughtered in any week with a maximum of 5,000 livestock units slaughtered in a calendar year;
• a food business engaged in the slaughter of poultry where no more than 3,000 birds are slaughtered in any week with a maximum of 150,000 birds slaughtered in a calendar year;
• a food business engaged in the slaughter of lagomorphs where no more than 3,000 lagomorphs are slaughtered in any week with a maximum of 150,000 lagomorphs slaughtered in a calendar year,
• a food business engaged in the preparation of minced meat or mechanically separated meat where no more than five tonnes of minced meat and mechanically separated meat in total is produced in any week,
• a food business engaged in the production of meat preparations or meat products, where no more than 20 tonnes of finished products or preparations in total are produced in any week,
• a food business operating as a cutting plant where no more than 20 tonnes of fresh meat is produced in any week, or
• a food business engaged in the handling of wild game where no more than eight livestock units are handled in any week with a maximum of 200 livestock units being handled in a calendar year will be inspected and approved by the Local Authority veterinary services.

Larger scale plants, where the volume of throughput is greater than these amounts, will be inspected, approved and will operate under the supervision of my Department.