Study tour to Austria on flexibility provisions in food safety for traditional products and small producers Imp Improving food quality and safety in Montenegro’s meat sector
Participants to the study tour – including representatives from the Montenegrin Veterinary Directorate, the Ministry of Agriculture and Rural Development, and producers from the municipalities of Pljevlja, Bijelo Polje and Cetinje – learned about Austria’s experience with the implementation of flexibility measures as well as meat inspection, lab testing and hygiene controls in small slaughterhouses in the Provincial Governments of Styria and Burgenland.
Deputy Head of Veterinary Administration in the Provisional government of Styria, Dr Fötschl introduced the participants to the flexibility measures in the framework of EU-legislation and the flexibility measures implemented in Austria. Dr Fötschl provided an overview of the situation of small slaughterhouses in Styria, the electronic system for recording the results of meat inspections and the accounting systems for meat inspections for small-scale slaughterhouses .
The visit to the farm Konrad Catering GMBH, in Styria Provincial Government, had a focus on the implementation of meat inspection and hygiene controls in small slaughterhouses, the farm-to-fork approach in marketing.
On-farm marketing and catering over the last two generations from the Konrad Catering GMBH farm
The visit to the Glawogger’s in Eisenstadt, had a focus on official controls in small meat establishments, organic farming and on direct on-farm marketing of beef produced in a small slaughterhouse
February 23: Visit to Andreas Hammer, a small pig slaughterhouse run as a family business for more than 60 years
Andreas Hammer
24 February: Meeting with Andreas Wunsch, Regional Coordinator for Food Safety in Food of Animal Origin, Provincial Government of Burgenland, Department of Health and visit to Leidl Anton – a small on-farm ostrich slaughterhouse for farmed game, with a focus on on- farm slaughter of ostriches and processing of meat products derived from ostriches
Leidl Anton
February 25: Visit to Braugasthof Schmidt
February 25: The visit to Bernhard Kroboth, a small on-farm slaughterhouse, was the occasion to discuss the slaughter and processing of meat products from cattle, pigs, and wild game. This visit was particularly interesting for small producers as the owner presented his business idea, the investment made and the process to become an approved establishment. A number of issues with regards to the compliance of the slaughter room building (floor, walls) were raised and addressed by Andreas Wunsch, the regional coordinator for food safety in food animals origin of the Department of Health in the provincial government of Burgenland.
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