A REQUEST for a temporary relaxation of drivers' hours limits has been granted in the wake of the Brechin abattoir fire.

The Scottish Government put in an application for a temporary change to the rules following the recent fire, which saw damage caused to the staff canteen, offices and a storage shed at the only large pig abattoir in Scotland. The only feasible slaughter options for the volume of pigs that are affected is now the north of England, as the nearest abattoir with spare capacity is the Tulip UK plant at Ashton-Under-Lyne near Manchester.

Under the relaxation, the fortnightly driving limit has gone from 90 hours to 103 hours, although the weekly limit will remain at 56 hours. This measure will apply only to livestock transporters holding a long journey transporter authorisation (Type 2) and drivers holding a certificate of professional competence specifically for pigs.

The only deliveries included are those carrying live pigs from Scotland to England, beginning on August 21, 2017, until September 17, 2017.

Speaking of the changes, cabinet secretary for the rural economy Fergus Ewing said: “We are very pleased the Department for Transport has granted our request for a temporary relaxation of the drivers’ hours limit, in the wake of the fire at the Brechin abattoir facility.

“This measure is essential for the welfare of animals and the effective operation of the supply chain. We want to support the affected businesses and industry as best we can whilst repairs to the facility are carried out.

“The impact of this incident means the number of pigs being moved weekly from Scotland to England will increase from 7000 to around 12,000," he noted. "With no other large abattoirs in Scotland, the only option left is to transport the livestock to facilities in the north of England.

“This will still be a challenge for the industry, given the limited pool of authorised drivers and trucks, but we stand ready to offer further assistance where we can. In the longer term, the Scottish Government will continue to work with the industry to explore opportunities to boost resilience in the Scottish pig processing sector.”