Workers at Galway abattoirs are honoured for their high standards

HIGH welfare and quality standards have been recognised in 11 Co. Galway abattoirs at a special presentation that took place week in the Maldron Hotel in Oranmore last week.

People working at the abattoirs – that meet the requirements of stringent EC food safety regulations – took part in a training programme facilitated and ran by Galway Co. Council, the local Enterprise Office and Teagasc.

The abattoirs are regulated by Galway County Council and the Food Safety Authority of Ireland. According to the Council, the short supply chain, high quality and known provenance of product – as well as excellent welfare standards – ensures that top quality meat and meat products ‘are enjoyed by locals and visitors alike’.

This sector adds greatly to Galway’s reputation for gastronomy, excellent cuisine and hospitality, as evidenced by the recent awarding of “European Region of Gastronomy 2018” to the region, said County Veterinary Officer, Rita Gately.

“The EC certificates awarded  are an indication of the high welfare standards being achieved in local abattoirs in County Galway. The training programme for the abattoir operatives was in line with national and EC legislation and standards,” said Rita Gateley.

Certificates were awarded to operatives working in the following abattoirs: Athenry Quality Meats Ltd., Tubberconnolly, Athenry; Brady Manufacturing Ltd., Church Street, Athenry; Enda Hayes. Brendan Street, Portumna; Eugene McEntee, Abbey Street, Portumna; Hugh O’Donnell, Beagh, Gort; John Burke, Burke Meats, Killina, Gort. Justin Flannery, Blackrock, Peterswell; Pat Fitzgerald, Ballintleva, Belclare; Tom Lydon, Cluggan, Maam; Ronan Byrne, T/A The Friendly Farmer, Knockbrack, Athenry and Barlow’s Organic Farm, Cloonfaughna, Glinsk.