Pork processing in Ireland
Pigmeat plants in the EU are governed by detailed hygiene & sanitary regulations. Meat production plants are inspected & approved. Anti- mortem & post-mortem veterinary inspections are carried out on all animals.
In accordance with EU regulations carcasses that pass post-mortem inspection have the health mark applied carcasses are graded to indicate the fat cover and confirmation. And are chilled to less than seven degrees centigrade in a controlled and monitored environment.
Meat must be cut & packed under natural environmental conditions where the cold chain is uninterrupted thus ensuring the preservation of the meat product.
Under EU law both the food business operator and the competent authority must conduct microbiological and residue testing of the carcasses and of the water. During processing production areas are segregated and equipment is sterilized to ensure there is no cross-contamination.
Meat processing staff must be suitably trained and cleaning and disinfection procedures are carried out under strict documented rules.
Pork carcasses are selected pre-chilled and graded by a combination of weight and lean meat content. Selected carcasses are chilled together and split post chilling in the same batches to ensure consistency in meeting customer requirements.
All Irish pork products destined for export outside the EU are subject to inspection by veterinarians working for Ireland’s Department of Agriculture, Food and the Marine.
This ensures the specific requirements of the importing country are met, along with the high standards expected by EU law. Pork exports destined for outside the EU are transported in containers sealed before they leave the processing facility.