Over three quarters of a million Irish turkeys are processed in Ireland every year with up to 658,406 (83.5%) of these happening in December.  As consumer demand for turkeys and geese is set to increase for Christmas, the Food Safety Authority of Ireland (FSAI) today published food safety guidelines for small scale food producers who slaughter and process  small quantities of poultry on-farm for supply to farmers markets, local retail establishments and directly to consumers. The guide will assist small producers provide turkey produce in line with the best safety standards to safeguard consumer health.  These small scale poultry processors benefit from a special EU derogation which allows them to meet their (food) legislative requirements in a simpler way than a large scale processor.

The guidelines outline the scope of activities allowed in a registered on-farm poultry slaughter establishment as well as providing a summary of legislative requirements and best practice.  Small scale poultry processors are classified as those who slaughter less than 10,000 birds per year and less than 1,000 birds in any given week and whose poultry are supplied or offered for sale within a 100km radius of the farm.  Currently there are 38 small scale poultry processors registered with local authorities in Ireland whose poultry can be supplied directly to the consumer or via local retailers, i.e. butchers, local restaurant or farmers markets.   

Speaking at the launch of the publication, Prof Alan Reilly, Chief Executive, FSAI encouraged small food producers to be vigilant in adhering to best practice food safety as the busy Christmas period gets underway.  “Small scale poultry production at the on-farm level has a long history in Ireland, particularly the rearing of small flocks of turkeys and geese for seasonal markets such as the Christmas market. Our guide assists producers to be safe in the knowledge that if they follow its advice they will be providing safe produce to their local customers. 

“Producing poultry meat for sale is a serious undertaking with significant legal obligations and a food producer, whether big or small is legally responsible for producing food that is safe. They must be registered with the local authority and display an ongoing commitment to high levels of hygiene and food safety.  This includes meeting legislative requirements as regards registration, traceability; hygiene (especially during slaughter), labelling, training and also, having a food safety management plan in place.. Our hope is that the guidelines will facilitate the production of the safest poultry possible in the most practical way for small scale food producers.  If a producer is in any doubt, they should contact their Local Authority Veterinary Officer for further information”.

Prof Reilly also cautioned consumers to be vigilant when purchasing and storing turkeys:  “If you are buying a fresh turkey, buy it as close to Christmas as possible, bring it home quickly and store it in the fridge. Don’t wash your turkey. This can spread germs to your sink and kitchen surfaces. If you are buying a frozen turkey, get it into the freezer without delay and keep it there until you are ready to defrost it”.

The FSAI guidelines are freely available to download from Link to Guidance for on farm poultry slaughter  or by calling the FSAI Advice Line on 1890 33 66 77 or email info@fsai.ie