Beef and Lamb Quality Assurance Scheme Producer Standard Revision 01

Transcription

1 Beef and Lamb Quality Assurance Scheme Producer Standard Revision 01 Growing the success of Irish food & horticulture

2

3 Growing the success of Irish food & horticulture Beef and Lamb Quality Assurance Scheme Producer Standard Revision 01, November 2010

4

5 Beef and Lamb Quality Assurance Scheme: Contents Page of 2 Contents 1 Introduction 1.1 Development 1.2 Objectives 1.3 Participation 1.4 Framework References for this Standard 1.5 Definitions 1.6 Cautionary Notes 2 Scheme Rules 2.1 Membership Requirements 2.2 Control and Monitoring 2.3 Requirement Categories and Application of Non-Compliances 2.4 Recommendations for Best Practice 2.5 Certification Decisions 2.6 Appeals 2.7 Complaints 2.8 Revision Updates 2.9 Notification of Change 3 Producer Requirements 3.1 Overview and Retention of Records 3.2 Identification and Traceability 3.3 Animal Remedies 3.4 Animal Feed and Water 3.5 Best Practice Guidelines 3.6 General Stockmanship 3.7 Specified Management Tasks: Cattle 3.8 Specified Management Tasks: Sheep 3.9 Animal Health 3.10 Biosecurity 3.11 Pest Control 3.12 Housing 3.13 Transport 3.14 Environmental Protection 3.15 Farm Health and Safety

6 Contents Page 2 of 2 Beef and Lamb Quality Assurance Scheme: 4 Producer Appendices 1 Producer Reference Information 2 Producer Declaration Form 3 Supply and Sale of Animal Remedies 4a Animal Remedies Purchases Record 4b Animal Remedies Usage Record 5a Feed Purchases Record 5b Own Farm Feed Record 6 Recommendations 7 Animal Health Plan: Beef and Lamb 8 Zoonoses 9 Medicine Storage 10 Space Requirements 11 Farm Safety Risk Assessment / Farm Safety Statement: Guidelines 12 Safe Handling of Chemicals 13 Food Chain Information 14 On-Farm Slaughter of Healthy Animals

7 1 Introduction

8

9 Beef and Lamb Quality Assurance Scheme: Introduction Page of 3 1 Introduction 1.1 Development The Beef and Lamb Quality Assurance Scheme (BLQAS) was developed by a Technical Advisory Committee (TAC) representing Bord Bia the Irish Food Board, Teagasc, the Food Safety Authority of Ireland (FSAI), the Department of Agriculture Fisheries and Food (DAFF), industry (Producers and Processors) and technical experts. It replaces the previous Standards: Beef Quality Assurance Standard (Producers) Rev 03 and Lamb Quality Assurance Standard (Producers) Rev objectives The primary objectives of the Beef and Lamb Quality Assurance Scheme are: To set out the requirements for best practice in beef and lamb production at farm level; To provide a uniform mechanism for recording and monitoring beef and lamb quality assurance criteria on the farm with a view to achieving continuous improvement in production standards; To provide a means of demonstrating best practice at producer level; and To underpin the successful marketing of quality assured beef and lamb. 1.3 Participation The Beef and Lamb Quality Assurance Scheme is voluntary and application for membership is open to all beef and / or lamb producers who wish to participate. Certification to the Standard, however, will only be granted to Producers who meet the relevant requirements. 1.4 Framework References For this Standard This Standard incorporates the key legislative requirements relevant to beef and lamb production and animal welfare. However, it is also recommended that Producers consult other best practice guidelines and legislation referenced in Producer Reference Information, Appendix 1. Note: Compliance with this Standard does not guarantee compliance with all relevant legislation.

10 1 Introduction Page 2 of 3 Beef and Lamb Quality Assurance Scheme: 1.5 Definitions AIM: the DAFF Animal Identification and Movement computer based system for recording cattle and sheep movements. BHR: Bovine Herd Register. Bord Bia: the Irish Food Board. BLQAS: the Bord Bia Beef and Lamb Quality Assurance Scheme. Register / Database: the Bord Bia register / database of the current certified members indicating their membership status. Certification Committee: the Committee to which the Bord Bia Quality Assurance Board has devolved responsibility and authority for all certification decisions with regard to membership of the Scheme. Certification Period: this will be 18 months from the date of certification under the Scheme or until the next audit. DAFF: the Department of Agriculture, Fisheries and Food. FSAI: the Food Safety Authority of Ireland. Farm Auditor: the independent auditor carrying out the farm audits. Herd Number: a unique number assigned to the herd / flock / holding of the keeper of animals. Member: a Producer that is certified under the BLQAS and is shown on the Bord Bia register / database. NSIS: National Sheep Identification System. Producer: a beef or lamb producer with a valid Herd / Flock Number. Producer Standard: this consists of the requirements as set out in Sections 1-4 of the Bord Bia Beef and Lamb Quality Assurance Standard: Producer. Scheme: the Beef and Lamb Quality Assurance Scheme consists of two elements: The Producer Standard; and The process for ensuring that the requirements as set out in the Standard are met (through auditing, certification, etc.). Quality Assurance Board: an independent subsidiary Board within Bord Bia which has overall responsibility for policy in relation to the operation of the Quality Assurance Scheme. Teagasc: The Agriculture and Food Development Authority of Ireland.

11 Beef and Lamb Quality Assurance Scheme: Introduction Page 3 of cautionary Notes Although every effort has been made to ensure the accuracy of this Standard, Bord Bia cannot accept any responsibility for errors or omissions. Bord Bia is not liable for any costs, potential or estimated loss of earnings resulting from having to comply with any requirement of this Scheme or in regard to the consequences of being found to be in breach of any requirement.

12

13 2 Scheme Rules

14

15 Beef and Lamb Quality Assurance Scheme: Scheme Rules Page of 5 2 Scheme Rules This section contains important general information for Producers. It is crucial that Producers take sufficient time to read and fully understand this section of the Standard. 2. membership Requirements Membership of the Scheme is voluntary and open to all beef and lamb producers who have a valid herd / flock number Application Process Producers seeking membership must initially apply in writing, either directly to the Bord Bia or through a participating Meat Processor using the application form provided with this Standard. (Producers should also note that a separate Producer Declaration Form will also be completed at the audit: see Appendix 2). The application will then be evaluated and, where appropriate, a full independent audit of the Producer will be carried out to determine the capability of the applicant to meet all the requirements of the Standard. When the Producer is deemed to comply with the requirements of the Standard as determined by independent audit, the Producer will be considered for certification under the Scheme. If certified, the Producer will be issued with a membership certificate and will be listed on the Bord Bia register / database Database Information A Bord Bia database / register indicating the status of all certified Producers, will be maintained. Bord Bia records all relevant data from the farm audits and may also record other information relating to the farm as part of the audit Producer Eligibility Producers that have been convicted of an offence under legislation relating to animal health, animal welfare, animal remedies, animal identification, animal feeds, animal carcase disposal, environmental protection or farm safety in the previous 3 years will not be eligible for certification to this Standard. In addition, if, during the period of validity of the certificate, the Producer is convicted of such an offence the Producer is obliged to advise Bord Bia. The Certificate will be revoked and the Producer will be withdrawn from the Scheme. Failure to inform Bord Bia of a conviction will also be deemed as not having met the conditions of membership.

16 2 Scheme Rules Page 2 of 5 Beef and Lamb Quality Assurance Scheme: 2.2 control and Monitoring Control Overall control of the Scheme will be exercised by the Bord Bia Quality Assurance Board. This Board is representative of the relevant sectors of the food industry and collaborates with the Technical Advisory Committee, which is responsible for drafting the Standard and formulating required amendments. The decision of the Quality Assurance Board on any matter relating to the control or operation of the Scheme is final Monitoring After the initial successful application, monitoring of the Producer s compliance with the full requirements of the Standard will be carried out through audit by Bord Bia or its nominated agents. Each Producer will be independently audited at defined intervals and the maximum interval between successive audits will be 18 months. Auditors with appropriate sectoral experience will carry out these audits against the full requirements of the Standard and a report will be issued to the Producer. Bord Bia reserves the right to carry out supplementary audits for the purposes of verifying ongoing compliance with the requirements of the Standard and / or to determine that where relevant, agreed actions have taken place. Producers must, on request, supply any relevant information requested by the auditor including relevant regulatory reports. The full onus of responsibility for compliance with the requirements of this Producer Standard is on Producers participating in the Scheme and not on Bord Bia or its agents or any other third party.

17 Beef and Lamb Quality Assurance Scheme: Scheme Rules Page 3 of requirement Categories and Application of Non-Compliances Categories For audit purposes non-compliance with the requirements of this Standard (see Section 3, Producer Requirements) are classified as Critical, Category 1 and Category 2. Critical: A critical non-compliance is raised when, because of a breach of a requirement of the Standard, a serious food safety hazard exists or is likely to occur. These requirements are printed in bold, underlined typeface and are identified in the text as (Critical). Category 1: A category 1 non-compliance is raised when there is evidence that core best practice is not being observed. These requirements are printed in bold typeface and are identified in the text as (Category 1). Category 2: A category 2 non-compliance is raised where best practice has not been fully complied with, but where departure from best practice will not immediately compromise the operation of the Beef and Lamb Quality Assurance Scheme. These requirements are printed in normal typeface Certification Requirement Full compliance with all critical requirements is an essential preliminary requirement for certification. Category 1 and 2 requirements will be scored as follows: Compliance = 2 points; Compliance but improvement is required i.e. Area for Improvement (AFI) = 1 point; and No compliance = 0 points or score N Application of Non-Compliances Critical: Producers against whom a critical non-compliance has been raised cannot be certified to this Standard and cannot supply product under the Quality Assurance Scheme. Category 1: Producers must obtain a minimum score of 75% on category 1 requirements, and comply with all requirements. Category 2: Producers must obtain a minimum score of 70% on category 2 requirements, and comply with all requirements. This means that a 0 (zero) score against any category 1 or 2 requirement automatically excludes the Producer from certification under the Scheme.

18 2 Scheme Rules Page 4 of 5 Beef and Lamb Quality Assurance Scheme: Application of Areas for Improvement (AFI) Where any AFI (score = 1) was noted in the previous audit, the Producer is required to implement improvement prior to the next audit. However, for certain requirements (identified with 4 ), evidence must be available to demonstrate the Producer s commitment to achieving compliance Minimum Compliance Requirement The minimum percentage (%) compliance required to be eligible for certification will be reviewed by Bord Bia annually in conjunction with the Technical Advisory Committee and may be amended. 2.4 recommendations for Best Practice There are a number of recommendations for best practice included in this Standard (see Appendix 6). Compliance with these recommendations is not mandatory for certification; however, during audit, these issues may be evaluated and the result recorded. This may be revised at a future date in consultation with the Technical Advisory Committee in which case amendment notices will be issued to all participants. 2.5 certification Decisions The decision regarding certification for each Producer will be made by the Certification Committee. This decision will be made primarily on the basis of the audit findings, but other factors, which may be recorded by the auditor or may come to light after the audit (including failure to meet regulatory requirements, other food safety requirements, or previous audit history) will be taken into consideration in arriving at the certification decision. The following certification decisions can be made: Grant / Extend: the Producer is issued with a first certificate, or the existing certification is extended; and Not Eligible / Suspend: the Producer s existing certification is withdrawn or the Producer s application is refused (new Applicants). In the event that certification is withdrawn, the membership certificate must be returned and the Producer will be removed from the register of certified Producers.

19 Beef and Lamb Quality Assurance Scheme: Scheme Rules Page 5 of appeals The Producer may appeal decisions regarding certification status by writing to the Quality Assurance Manager, Bord Bia within 14 days of being notified of a certification decision. The request to appeal will be acknowledged and investigated by Bord Bia. 2.7 complaints The Producer may complain with regard to the audit or any other aspect of the operation of the Scheme. All complaints must be in writing and must be addressed to the Quality Assurance Manager, Bord Bia. All such complaints will be acknowledged and followed up. 2.8 revision Updates Users should note that only this latest edition now applies. When future changes occur, updates will be issued to all participants in whole or in part and the obsolete sections will no longer apply. 2.9 notification of Change In the event that the ownership, structure or management of the Producer changes, Bord Bia must be immediately informed.

20

21 3 Producer Requirements

22

23 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page of 21 3 Producer Requirements This section (Section 3) of the Producer Standard is presented in two main panels in each sub-section. The first panel (blue text on blue background) sets background information that is relevant to the sub-section. The second panel (blue text on white background) sets out the specific production related requirements against which the Producers will be audited. 3. overview and Retention of Records Background Information This Standard reflects the current requirements of customers of Irish beef and lamb; including abattoirs, cutting halls, manufacturing plants, retailers and eventual consumers. These requirements relate to production standards, animal health, animal welfare requirements, food safety requirements and traceability. Applicants will be audited against the requirements of the Standard and, if certified, will be re-audited on a periodic basis (see Section 2: Scheme Rules). During the audit, the auditor will seek to establish through observation, questioning and the assessment of relevant records that the Producer meets all the requirements of the Standard. The retention of good records is therefore a vital prerequisite to participation in the Scheme. a) All records must be retained for a minimum of 3 years, however prescriptions and animal remedy records (both purchase and usage) must be retained for 5 years. b) Records must be readily available at all times and must be complete (i.e. without gaps) since joining the Scheme.

24 3 Producer Requirements Page 2 of 21 Beef and Lamb Quality Assurance Scheme: 3.2 identification and Traceability Background Information The BLQAS (Producer and relevant processor Standards) seek to assure the retailer and consumer regarding traceability of the meat back to the source farm. Participating Producers will be therefore aware of the importance of being able to establish full traceability for all cattle and sheep on their farm(s). The central systems for ensuring identification and traceability of livestock on farms are the Animal Identification and Movement system (AIM) and the relevant register (Bovine Herd Register (BHR) and or Sheep Register). a) Each participant must have a valid DAFF herd / flock number and a current valid herd and / or flock register (Critical). Bovine Herd Register b) Each participant must have a system for recording bovine movements that meets the regulatory requirements and includes at a minimum (all Category 1): 4 i. The current listing of all bovines on the holding; ii. iii. All animal movements onto and off the farm with AIM Compliance Certificates where relevant retained; and Records of all bovine births and deaths. c) All cattle on the farm must (all Category 1): 4 i. Be tagged with two (matching) official ear tags 1 by 20 days of age; ii. iii. Be registered with the DAFF AIM within 7 days of tagging using the Calf Registration form or other approved means; and Have a valid passport (or approved alternative) for each animal by 40 days old. 1 Farmers will be aware that where animals have lost ear tags or there are missing cards, a DAFF approved procedure must be followed to secure replacement tags / cards. Participants should, where necessary, consult their local DVO for clarification.

25 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 3 of 21 3 Residency Requirements: Beef d) Farmers must be aware of residency requirements for cattle which will be verified at Bord Bia Approved Processor outlets. Note: Cattle must be resident on a BLQAS approved farm(s) for a minimum of 70 days prior to slaughter, but this residency period may be longer where specific customer requirements apply. Sheep Register e) A register of all sheep must be maintained in accordance with the current National Sheep Identification System (NSIS) requirements and be available for inspection with up to date records of all following events (all Category 1): 4 i. Tagging of home bred sheep as required; ii. iii. iv. Purchases / sales movements onto / off the holding; Tagging of purchased sheep (as relevant); and Death of sheep. f) All sheep must be tagged according to the current NSIS requirements (Category 1). 4 Residency Requirements: Lamb g) All lambs destined for the Quality Assurance Scheme must come from a BLQAS assured farm and conform with one of the following: i. Resident on the farm from birth to dispatch for slaughter; or ii. Resident on the farm for minimum 42 days. Note: Consult Teagasc or DAFF for the most recent information on the operation of the NSIS.

26 3 Producer Requirements Page 4 of 21 Beef and Lamb Quality Assurance Scheme: 3.3 animal Remedies Purchase, Administration and Records Background Information All animal remedies approved for use in food producing animals in Ireland are currently authorised by the Irish Medicines Board (IMB) or by the European Medicines Evaluation Agency (EMEA) and carry a formal approval number. Note: Farmers should be aware that remedies purchased outside the state or over the internet may not be approved for use in Ireland (for further details please see Appendix 3). Care should be taken to follow veterinary instructions and / or label instructions to ensure optimum results and avoid risks to livestock, Producers and consumers. Farmers should note that under Irish and EU law, there is a requirement to keep separate records of animal remedies purchased / received AND animal remedies administered / used. The requirement to keep records applies to all animal remedies both prescription and non-prescription (including non-prescription doses, drenches, anthelmintics, etc.). These and other requirements relating to records of purchase and usage are set out below. Producers will be aware that random and targeted testing of live animals and carcases is routinely conducted by DAFF to check for the presence of residues including animal remedy residues. a) Only authorised remedies that carry a VPA, EU or other official approval number that were purchased from legally approved sources are permitted (Critical). b) To ensure that all animal remedies purchased are clearly and readily traceable, all the purchasing information, (including name and address of supplier, date of purchase / receipt, authorised name of the animal remedy, quantity) must be recorded in one of the following ways (all Category 1): 4 i. Retention of all invoices / purchase records provided they contain ALL the necessary detail (above); ii. iii. Computer based records containing ALL the above details and these are clearly accessible to inspection; or ALL details entered in the Bord Bia Farm Book, Animal Remedies Purchases Record (see Appendix 4a, Animal Remedies Purchases Record).

27 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 5 of 21 3 c) Label instructions (with respect to target species, dosage rates, and withdrawal periods) must be observed and this will be subject to verification via the Animal Remedy Records (ARR) (Category 1). 4 d) An up-to-date register of remedy usage, on an individual or collective basis, must be maintained in one of the following formats (all Category 1): 4 i. The ARR section of the Bovine Herd Register. This can also be used for sheep on farm if these animals are clearly identified (by individual tag or by group) (Note: Some of the BHR books issued do not have an ARR section, hence other acceptable methods must be used); ii. iii. iv. The Bord Bia Remedies Usage Record in the Bord Bia Farm Book (See Appendix 4b, Animal Remedies Usage Records); Computer based records, provided these are easily accessible for inspection; or Other approved means. e) For each administration, the following information must be recorded (all Category 1): 4 i. Date of administration; ii. iii. iv. Authorised name and quantity of the animal remedy administered; Identity of the animal / animals to which the remedy was administered including the ear tag number if appropriate. Where group administrations that are carried out, records that clearly identify which batch of animals were treated must be retained. Untagged sheep (lambs) can only be identified on a group basis; Date on which the withdrawal period ends; v. Name of person administering remedy; and vi. Name of prescribing veterinarian (if applicable). f) Animals must not be sold for slaughter before the date of end of remedy withdrawal period (Critical). Note: In the event of a sale of livestock through marts, or direct from farm to farm, Producers should be aware of their responsibility to advise purchasers of their livestock of any recent remedy treatments and consequent withdrawal periods (see Appendix 13 Food Chain Information).

28 3 Producer Requirements Page 6 of 21 Beef and Lamb Quality Assurance Scheme: Animal Remedies Storage and Disposal Background Information Correct storage and disposal of unused / empty / expired animal medicines and veterinary waste materials (e.g. used containers, used needles / syringes, etc.) is an essential part of good farming practice. The correct storage requirements pertaining to all animal remedies (including worm doses / treatments) are as detailed on the product label / package insert. Disposal normally involves collecting and storing all hazardous waste in a suitable and clearly labelled container that is kept away from household waste and disposed of in a safe and environmentally friendly manner such as by: Disposal at a designated hazardous waste facility provided by the local authority; Obtaining the services of a licensed private hazardous waste collection service; or The Producer s veterinary surgeon or veterinary pharmacy / licensed merchant may also provide a disposal service to clients for expired / unused medicines (as distinct from empty containers). Note: Please contact the relevant local authority for information on proper disposal. For further information, see Waste Management Act 1996 and 2002; see also Environmental Protection Agency (EPA) Waste Catalogue and Hazardous Waste List available on the EPA website. g) A medicine store must be provided which is secured in a manner so as to be accessible only to the person responsible for the herd. (See Medicine Storage in Appendix 9.) h) All expired animal remedies must be removed from the medicines store (or segregated within the store) and controlled pending safe disposal. The quantity of unused / expired medicines returned to the supplier for disposal must be recorded in the Animal Remedy Records. i) All medicines (including sheep dip, pour-on, etc.) must be retained in their original labelled container and must be stored in isolation from other products such as farm chemicals. j) Vaccines requiring refrigerated storage must be stored in a suitable fridge.

29 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 7 of 21 3 k) All medical equipment must be stored separate to farm chemicals and other hazardous products and maintained in a safe and clean environment. l) All used needles and syringes must be controlled pending safe disposal in suitable labelled receptacles / boxes / containers. m) Where a needle breaks in the muscle and is not recovered, the tag number must be recorded and this information passed to the abattoir or next keeper at the time of sale. 3.4 animal Feed and Water Background Information Correct nutrition of the animal is vital to good health and food safety. In Ireland, beef cattle are largely fed on grass or grass silage, however it is common practice to supplement this with purchased feedstuffs particularly during the winter period. The majority of sheeps dietary requirements also come from grass and consequently good grassland management is essential. Producers will be aware of the need to feed concentrates to sheep over winter to supplement forages. Producers will also be aware of the special feed requirements for the production of early season lamb and the need for supplementary feeding of lambs pre- and post-weaning. Producers will also provide cattle and sheep with ready access, at all times, to clean water and will be aware of the need to ensure that the feed regime of all animals is maintained in the event of unexpected events / unplanned absences. Producers will also be aware that random and targeted testing of live animals, carcases and feedstuffs is routinely conducted by DAFF to check for the presence of residues. a) Cattle and sheep must derive the bulk of their feed throughout their lifetime from grass and grass based winter forages. b) Only animal proteins derived from milk, egg and non-ruminant gelatine may be used in beef or sheep feeds (Critical). c) Feedstuffs, other than farm-to-farm cereal / fodder purchases, must only be sourced from DAFF approved suppliers and in accordance with the Feed Quality Assurance Scheme (when introduced) (Critical).

30 3 Producer Requirements Page 8 of 21 Beef and Lamb Quality Assurance Scheme: d) The use of all medicinal feed additives, including antibiotic growth promoters and digestive enhancers for non-therapeutic purposes is prohibited (Category 1). e) Bovine and ovine feeds must be manufactured without the incorporation of tallow (Category 1). Note: Farmers should check feed labels, and other feed compositional parameters or seek compositional detail from their feed compounders to confirm that tallow is not present. f) Feed delivery documentation / label information must be retained for examination for all feed deliveries (Category 1). g) The feed label or accompanying documentation must contain the following information: i. The species of animal for which the feed is intended; ii. iii. iv. A list of ingredients or categories in descending order of inclusion; The name, address and licence number (DAFF or equivalent approval number) of the manufacturer; and A declaration of nutritional composition. h) For farm to farm cereal / fodder purchases, details of the purchase (including name of supplier, herd number, date of purchase, product purchased, quantity, and any other relevant information) must be recorded in the Bord Bia Farm Book Feed Purchases Record (see Appendix 5a). Other recording systems, which capture the same information will be acceptable. i) Details of all feeds grown on the home farm used for feeding to cattle or sheep must be recorded in the Bord Bia Farm Book Own Farm Feed Record (see Appendix 5b, Own Farm Feed Record). Other recording systems, which capture the same information will be acceptable. j) Producers who carry out on-farm mixing and are incorporating specific ingredients (e.g. anthelmintics or other additives permitted by DAFF) must be approved for this activity by DAFF and must be approved under the Bord Bia Feed Quality Assurance Scheme (when introduced) (Category 1). k) Producers must be able to identify the feed storage area / facility and this must be maintained in a clean, dry and uncontaminated state without evidence of damage / contamination from sources such as rodents, birds, cats, insects, moulds and dampness (Category 1).

31 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 9 of 21 3 l) Chemicals, oils and other potentially toxic substances (including paints, preservatives, detergents, disinfectants, etc.) must be kept isolated from animal feedstuffs to prevent any accidental spillage contaminating the feeds. m) Producers must ensure that all feeding equipment (including receptacles, feed troughs, bins, mixing equipment, areas where mixing occurs) and vehicles are maintained in a clean state to prevent cross-contamination (e.g. from chemicals, oils, other farm wastes and manures) (Category 1). n) All livestock must have access to a clean water supply at all times. o) Where the water supply is derived from well(s), the well-head(s) must be sealed and the area around the well-head(s) maintained to prevent water contamination. p) Watering devices including drinkers and storage facilities must be kept clean and regularly inspected to ensure they are in good working order and sited so as to prevent fouling and freezing in cold weather. q) There must be sufficient feed and water available at all times (grass, forage, roots, etc.) to maintain the animals health and welfare status (Category 1). Where non-ruminants (especially pigs, poultry, horses) are also present on the farm, the following additional requirements apply. r) Cattle and sheep must not be fed non-ruminant feeds and feed storage facilities must be managed so as to prevent cross contamination of cattle and sheep rations with feed rations intended for other species (Critical). s) Separate handling equipment must be used or else, the handling equipment must be thoroughly cleaned between each use.

32 3 Producer Requirements Page 10 of 21 Beef and Lamb Quality Assurance Scheme: 3.5 best Practice Guidelines Background Information Producers will be aware of their responsibility to ensure the cleanliness of animals going to slaughter. Farmers will be familiar with the requirement to complete a Food Chain Information Document with each dispatch of animals for slaughter. The details of this are outlined in Appendix 13. The Teagasc leaflet entitled Best Practice to Produce Clean Cattle contains useful information. The Farm Animal Welfare Advisory Council (FAWAC) publications on animal welfare also provide a comprehensive guide to good welfare practices on farm and while transporting animals. Producers will be aware of the need to implement best animal husbandry practices. Animal welfare is concerned with the well-being of the animal and complements the objectives of the Beef and Lamb Quality Assurance Scheme that demonstrate the production of quality beef and lamb to consumers and food chain stakeholders. Producers will also be aware that best farm animal husbandry practices and welfare standards take account of the Five Freedoms as detailed in the various FAWAC publications. a) Producers must adopt practices appropriate to the enterprise so as to ensure that livestock are clean for slaughter (Category 1). b) Producers must also be conversant with their obligations in relation to the clean livestock declaration in the Food Chain Information document as set out in Appendix 13 (Category 1). c) To demonstrate their understanding of animal welfare issues, Producers must be conversant with the content of the FAWAC publications: i. Animal Welfare Guidelines for Beef / Sheep Farmers (as relevant); ii. iii. Animal Welfare Guidelines for Managing Acutely Injured Livestock on Farm; and Best Practice for the Welfare of Animals During Transport.

33 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 11 of 21 3 General Stockmanship and Specified Management Tasks Background Information Producers will be aware of the need to produce a quality product that meets or exceeds consumers requirements in terms of product safety and quality while adhering to good animal welfare standards and the protection of the environment. Consumers are increasingly conscious of animal health and welfare issues and require assurance that best practices are used in the production of quality beef and lamb. Producers know that good housing and good handling facilities, careful husbandry and herd health planning lead to contented healthy animals and are vital ingredients in the production of quality beef and lamb. Producers also realise the value of having suitable training and experience in animal husbandry, health and welfare. This includes having a knowledge of what is required for the following: To maintain healthy, stress-free, and properly nourished animals; Appropriate animal feeding and grassland management; Good animal housing; Good animal husbandry and handling; Maintaining normal animal behaviour; Implementing a planned herd / flock health programme; The proper treatment of sick animals and use of animal remedies; and Knowledge of when veterinary treatment is required. Stockmanship is a key factor in animal welfare. Producers will therefore be experienced in cattle and sheep husbandry and be capable of detecting the early signs of discomfort and illness including loss of appetite, cessation of cudding, listlessness, weakness, coughing, panting, discharge from eyes / nostrils / mouth, scratching, lameness, swollen joints, aimless wandering, abnormal posture, frequent lying down, loss of wool or abnormal skin conditions, loss of weight and separation from the herd / flock.

34 3 Producer Requirements Page 12 of 21 Beef and Lamb Quality Assurance Scheme: 3.6 general Stockmanship a) Producers must be able to demonstrate their experience of specific stockmanship skills through on-farm working with an experienced person; having a minimum of 5 years relevant on-farm experience in beef and / or lamb production; or being able to demonstrate that training was received in at least one of the following: i. Teagasc courses / seminars / public events (both national and local); ii. iii. iv. Agricultural College certificate / diploma / degree; Work experience on master farms; or Farm apprenticeship courses. b) Producers must have a regular inspection routine for all animals, to ensure their welfare. c) The frequency of inspection must be increased during vulnerable periods including calving, lambing, adverse weather conditions and other relevant times. d) Producers must have animal handling facilities appropriate to the management of their livestock (e.g. a pen for sheep and cattle, a crush for cattle, a skulling gate where relevant for cattle). These facilities must permit the animal to be restrained so as to minimise the risk of injury and stress and the facilities must be maintained in a manner that ensures the safety of both the livestock and the stockperson. e) Fencing and hedges must be maintained to avoid injury to animals and prevent entanglement. f) Animals must be treated and handled in a manner that avoids injury and minimises stress and must not be lifted or dragged by the head, horns, ears, legs, tail or fleece. g) Lambs in particular must be handled in a manner that avoids damage to the carcase. h) Where dogs are used to assist handling of cattle or sheep, there must be no evidence of injury or undue stress to the sheep or cattle. i) Animals must be handled without excessive physical force and without the use of electronic goads. j) Where the destruction of an animal is deemed necessary on humane grounds, it must be carried out under direct veterinary supervision or by a licensed slaughter service (who may be a knackery employee). The death must be recorded on the AIM database or in the relevant bovine herd register or flock register.

35 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 13 of 21 3 k) Producers must be aware of the requirements for on-farm slaughter of healthy animals that have suffered an acute accidental injury (see On-Farm Slaughter of Healthy Animals, Appendix 14). l) A contingency plan, whereby the health and welfare of the animals is provided for, in the event of unplanned absences / events, must be in place. 3.7 specified Management Tasks: Cattle a) Where stock bulls are housed, they must have sight of other farm animals / other farm activity. b) Calving facilities appropriate to the farming system must be available, ideally including a calving gate or other suitable restraining facilities. Where outdoor calving is practiced adequate dry lying areas and shelter must be available. c) Calves under 8 weeks may only be housed in individual pens where they have direct and visual contact with other calves. Calves over 8 weeks must only be individually penned where under veterinary supervision / treatment. d) Calving pens must be maintained in a hygienic and safe condition so as to minimise infection and injury during calving. e) Producers must ensure that newborn calves receive colostrum during the first 6 hours of life (ideally within one hour of birth). f) Where castration using a clamp (e.g. Burdizzo) is carried out, it must be carried out before 6 months of age and ideally between 2 and 3 months of age to minimise stress. g) Where castration using a clamp (e.g. Burdizzo) is carried out after six months of age, it can only be carried out under veterinary supervision using appropriate anaesthesia and pain relief drugs. h) Where castration is carried out using rubber rings, it must only be carried out in the first week of life. i) Disbudding (where required) must be carried out before 2 weeks of age using a heated disbudding iron and ideally using a handling crate. j) Where disbudding takes place after 2 weeks of age, a local anaesthetic must be used in accordance with the current animal welfare and animal remedy legislation relating to anaesthetics. k) Dehorning must only be carried out by a registered veterinary practitioner using appropriate anaesthesia and pain relief drugs.

36 3 Producer Requirements Page 14 of 21 Beef and Lamb Quality Assurance Scheme: 3.8 specified Management Tasks: Sheep a) Producers must maintain all lambing facilities (where present), including pens, in a clean condition. b) Where sheep housing facilities are not available and sheep are out-wintered, a sheltered dry lying area, ideally located in close proximity to the stockman, must be provided to protect against inclement weather and predators. c) Rams must be confined in groups with limited space to prevent fighting particularly when mixing unfamiliar rams. d) All adult sheep must be shorn at a minimum once per year. e) Shearing of ewes in the 6 week period prior to lambing must be avoided. f) Producers must have a routine for drafting lambs on the basis of body weight and fat cover. g) Where castration is carried out using rubber rings, it must only be carried out in the first week of life. h) Where castration is carried out using a clamp (e.g. Burdizzo) it must only be done up to 3 months of age. i) Tail docking (where practised) must be carried out using rubber rings only and in the first week of life. j) Where tail docking is practiced, sufficient tail must be left to cover the vulva in the female. k) Flystrike must be treated in good time either by dipping or through the use of other remedies (which cause less stress). l) Producers must be able to demonstrate knowledge of nutrition requirements especially in the pre- and post-lambing periods. m) Producers must be able to demonstrate that they are sufficiently experienced / trained in lambing procedures and post-lambing care and have access to a veterinarian as required. n) Producers must have a sheep culling programme that takes into account factors including general health and well-being (e.g. feet and teeth). o) Additional monitoring of sheep must be conducted as follows: i. Feet must be monitored and treated / pared / dipped as required; ii. Where foot baths are used there must be a programme to ensuring that the dip remains effective when in use; iii. Teeth must be monitored and if necessary appropriate action taken (e.g. making available suitable feed); and iv. Sheep must be monitored regularly to minimise faecal matting.

37 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 15 of animal Health Background Information Producers will be aware that the health of the animals is crucial to food safety and productivity on the farm. Producers have a close relationship with their veterinary surgeon and will be conscious of the need to try to prevent animal health and welfare problems. Producers will also be aware that certain diseases are notifiable and that incidences of such diseases must be reported to the local DVO. A list of notifiable diseases (for cattle and sheep) is provided in Appendix 8, Zoonoses. a) The herd / flock must be under the routine care of a veterinary surgeon. b) All bovine animals must be presented for testing in accordance with the DAFF disease eradication and control requirements (Category 1). c) Each Producer must follow a documented Animal Health Plan drawn up by the Producer (ideally in conjunction with his / her veterinary surgeon or agricultural advisor) in the Bord Bia Farm Book (or equivalent) which outlines the proposed preventative and / or prophylactic treatments during the year which must be reviewed annually (see Animal Health Plan: Beef and Lamb, Appendix 7). d) The producer must have a procedure for the control of internal parasites through grassland management and dosing. e) Farm perimeter boundaries must be maintained so as to minimise contact with neighbouring animals. f) Acutely sick animals must be segregated from others and treated promptly. g) The disposal of dead cattle and sheep must be done in compliance with the current DAFF requirements and the required disposal evidence must be available (e.g. receipt for collection / AIM record) (Category 1). Note: The relevant register entry must be made as per requirement Section 3.2. h) Farm dogs and cats must be managed to reduce the risk of the spread of parasites or disease to livestock and / or humans.

38 3 Producer Requirements Page 16 of 21 Beef and Lamb Quality Assurance Scheme: 3.10 biosecurity Background Information Producers will be conscious of the need to minimise the risk of diseases which can be brought onto the farm. Providing suitable disinfecting facilities at the farm gate, controlling access to the farm and advising visitors of their responsibilities are good practices in this regard. Particular attention should be paid to higher risk vehicles transporting slurry and other animal wastes or vehicles that are likely to have been in contact with livestock. Further information is available in the DAFF Publication entitled Code of Practice for Farmers and those Working with Farm Animals. a) Personnel entry and traffic movement must be kept to a minimum and visitors to the farm must be advised of their responsibilities regarding biosecurity through a prominently displayed notice or by other means (see also 3.15.c Farm Safety Risk Assessment availability). b) The Producer must provide facilities for visitors to disinfect footwear on arrival at the farm using suitable disinfectants Pest Control Background Information It is important to control vermin and rodents and other pests in the farmyard to prevent disease spread particularly by contamination of feedstuffs (including forage). a) Each Producer must operate and maintain an effective rodent control programme in the farmyard. b) Where baiting is used, the following requirements apply: i. A farmyard sketch identifying the locations of the bait points must be available; ii. iii. Baits must be placed in a manner that prevents access of nontarget species and minimises the risk of cross-contamination of feed or water; and There must be a programme for the inspection and replenishment of the bait points.

39 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 17 of housing Background Information The quality of the housing provided has a significant impact on animal health and performance and so particular attention is required with regard to the space allowances in lying areas, feeding and watering areas and to the overall ventilation requirement. Producers will be aware that poor ventilation can lead to serious health problems. Ventilation is required to prevent the build up of toxic gases. Properly designed ventilation permits free circulation of air above animal height while avoiding draughts at livestock level. Producers will also be aware that artificial lighting is required to facilitate monitoring and inspection of housed animals after dark. Specific expert advice on the layout of buildings suitable for cattle and sheep is available at DAFF and Teagasc offices. a) Housing must be designed so as to facilitate effective cleaning and disinfection. b) Sheds and other facilities need to be maintained so as to facilitate clean cattle production (see also Section 3.5) and in addition, cleaned as soon as practical after the end of the housing season. c) Where bedding is provided, the bedding must be maintained in a manner that provides for a comfortable clean environment for the animals. d) All floor surfaces must be constructed to be anti-slip and the building must be designed, constructed and maintained to avoid injury through sharp projections, holes, and other defects. e) Electrical fittings and wiring must be maintained in a manner that is safe and inaccessible to livestock. f) Animals must be housed so that natural daylight is available. g) Appropriate lighting must be provided to permit full inspection of the animals after dark particularly in calving or lambing areas. h) Ventilation must be sufficient and must avoid draughts and condensation. i) Housing and facilities must be designed to facilitate emergency exit in the case of fire, flooding, etc.

40 3 Producer Requirements Page 18 of 21 Beef and Lamb Quality Assurance Scheme: j) Adequate floor space must be available to allow all animals to lie at the same time without discomfort or injury and must conform to the requirements as detailed in Space Requirements (Appendix 10). k) Feeding space must be such that all animals can feed comfortably to appetite and the space provided must conform to the requirements specified in Space Requirements (Appendix 10). l) Feed barriers must be designed and positioned so as not to restrict animal feeding behaviour or to cause any injury to the animal. m) The farm must have suitable facilities to isolate sick or injured stock transport Background Information Animal transport needs to be managed in a manner that ensures that the animals arrive at their destination safely and without undue stress. Commercial livestock hauliers (as the persons in charge of the animals during transit) are obliged to ensure that the welfare of the animals is safeguarded during transport, loading and unloading. Producers (when transporting their own stock) have similar responsibilities while the animals are in transit. Producers will be aware that the design and operation of the transport vehicles used to transport livestock is important in ensuring that the animals arrive clean and uninjured at their destination. a) Producers must ensure that the animals are fit to travel and that the transportation is fit for purpose. b) Hauliers used for the transportation of animals must be registered with DAFF. c) The key requirements for the Producer s own transport are: i. All vehicles must be designed for ease of cleaning and cleaned before each load; ii. iii. Loading ramps must be designed to prevent animals slipping or falling from the ramp, and must be equipped with battens, bridges, gangways and side protection gates that are fully operational; Vehicle design and maintenance must be such as to avoid risk of injuries from sharp projections;

41 Beef and Lamb Quality Assurance Scheme: Producer Requirements Page 19 of 21 3 iv. Lighting must be available for loading / unloading in the dark; v. Ventilation must be available in transit at all times; vi. vii. A visual assessment of the animals must be possible at any time during a journey; and Where vehicles are decked, they must be designed to minimise seepage onto lower deck animals. d) Ensure that loading densities for cattle and sheep meet the minimum transport density requirements as per Space Requirements Appendix 10. (Note: The DAFF leaflet entitled Guidelines for Animal Welfare During Transport Within Ireland has been previously circulated to all Producers by DAFF. In addition producers should note the availability of the FAWAC document: Best Practice for the Welfare of Animals During Transport.) 3.14 environmental Protection Background Information In Ireland, beef and lamb is typically produced from grass under extensive grazing conditions. This contributes significantly to the reputation and market position enjoyed by Irish beef and lamb. Producers will be aware of the need to manage their enterprises in an environmentally friendly manner and also to improve biodiversity. Producers who already participate in schemes such as the Rural Environmental Protection Scheme (REPS), Agri-Environment Options Scheme (AEOS) demonstrate their commitment to good environmental management practices. In addition, the DAFF Cross-Compliance requirements are available on the DAFF website for consultation. a) Raw or treated sewage sludges are prohibited from being used on Bord Bia certified farms (Category 1). Note: This includes all forms of sewage sludges that arise from sewage treatment plants either in slurry, cake or dried forms. b) Adequate facilities for collecting and storing of all manures and effluents (including farmyard manure, slurries and effluents arising from silage storage and dirty water / yard run-off) must be in place in order to prevent pollution and disease (Category 1). 4