Today begins the Senate committee’s discussion of allowing small Vermont farmers to slaughter on site instead of utilizing inspected slaughterhouses. Currently, the state laws do allow the on-site slaughtering for strict numbers of animals, but the bill will need to be renewed in order for that to continue.
The passing of the bill would give small farms the ability to continue slaughtering until 2019. This bill has a lot of support on both sides, from those wanting to regulate the slaughters as well as those wanting to give farmers more control.
For those that do not want to allow farmers to slaughter on site, they believe that food safety is compromised because there are no regulations for individual farms. Unlike inspected slaughter facilities, individual farms do not have to adhere to strict regulations regarding the monitoring of temperature or other parameters during and after the slaughtering. This gives bacteria opportunity to grow and infect meat, putting end consumers at a greater risk.
Because slaughterhouses’ main focus is on customer safety during the slaughtering of animals, they have a variety of tools to ensure that meat remains safe through the entire process. This includes incorporating processes such as monitoring temperature using tools likeContinue reading →