Bits and Pieces
Uploaded January 2008

New Regulations
As Viki has highlighted there are now new slaughter regulations, which everyone taking pigs to the abattoir must follow. The details of these have been uplifted from SPEX and are included here.

In addition, for those members that produce and sell pork, bacon or sausages you should have been made aware of the extension of the EU Food Hygiene regulations, which now apply (effective 1st January 2008) to all livestock farms that produce food for human consumption. The details of this are shown here.

As Viki says don't forget also the Welfare in Transport regulations; you only have until end April 2008 to get the competency certificate if you need one.

 
Subscriptions
For those members that do not already do so, please consider paying your membership by standing order. Club subscriptions are now due and it is a real help if members pay in this way. We are only a small club and it saves all of us relying on our memory.

Government Consultation Paper
The Government has issued a consultation paper on cost sharing, which has potential cost implications for all pig keepers. The SPA is proposing a response but clearly would welcome any input from the breed clubs. To help members understand the issue, the SPA letter is reproduced in this newsletter, however, the consultation documents referred to are not as they are over 100 pages long. If any member has difficulty accessing these documents and would like a copy please let me know and I will arrange for one to be sent to you.

Farmhouse Breakfast Week
Not just for producers but anyone that is keen to promote healthy eating.

Farmhouse Breakfast Week is back for its ninth successive year taking place 20th - 26th January 2008 - with a new theme! The campaign organised by the Home­Grown Cereals Authority (HGCA) will be encouraging everyone to get into the breakfast habit with the theme 'A Great Start!'

The campaign raises awareness of the nutritional value of breakfast and encourages people to start the day with a healthy breakfast as part of a balanced diet and active lifestyle.

Farmhouse Breakfast Week provides a fantastic opportunity to promote the wealth of delicious high quality regional breakfast products which are produced throughout the UK. From local bacon and sausages to speciality breads and cereals, there is a fantastic choice for a great start to your day.

It is easy to get involved with Farmhouse Breakfast Week in a variety of different ways. This guide is designed to give you some ideas to help you plan an attention­grabbing event to encourage everyone to start the day with breakfast. For further information and details on how you can get involved you can visit www.farmhousbreakfast.com or call 020 7520 3968.

Chris Coe
07836 644641
01926 650005
E-mail christine.coe@hsbc.com