The Products of Animal Origin (Disease Control) (Scotland) Order 2008

Article 2

SCHEDULE 1 S Disease legislation

1.  The African Swine Fever (Scotland) Order 2003 M1 . S

Marginal Citations

M1 S.S.I. 2003/586.

2.  The Cattle Plague Order 1928 M2 . S

Marginal Citations

M2 SR&O 1928/206.

3.  The Classical Swine Fever (Scotland) Order 2003 M3 . S

Marginal Citations

M3 S.S.I. 2003/426.

4.  The Movement of Animals (Restrictions) (Scotland) Order 2003 M4 . S

Marginal Citations

M4 S.S.I. 2003/353.

5.  The Swine Vesicular Disease Order 1972 M5 . S

Marginal Citations

M5 S.I. 1972/1980.

6.  The Diseases of Poultry (Scotland) Order 2003 M6 . S

Marginal Citations

M6 S.S.I. 2003/354.

Article 2

SCHEDULE 2 S Approved meat treatments

Meat treatment	Diseases against which the treatment is effective
(a) Heat treatment in a hermetically sealed container with an F value of 3 or more (where F is the killing effect on bacterial spores: an F value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121°C in 3 minutes with instantaneous heating and chilling)	All diseases
(b) Heat treatment at a minimum temperature of 70°C which must be reached throughout the meat	All diseases except African swine fever
(c) Heat treatment at a minimum temperature of 80°C which must be reached throughout the meat	All diseases
(d) Heat treatment in a hermetically sealed container to at least 60°C for a minimum of 4 hours during which time the core temperature must be at least 70°C for 30 minutes	All diseases except Newcastle disease
(e) Natural fermentation and maturation of not less than 9 months for boneless meat resulting in the following characteristics: a Water Activity (Aw) value of not more than 0.93 or a pH value of not more than 6	All diseases except sheep and goat plague and Newcastle disease
(f) Natural fermentation as in (e) but with the bone still in the meat	Classical swine fever and swine vesicular disease
(g) Treatment of hams and loins involving natural fermentation and maturation for at least 190 days for hams and 140 days for loins	African swine fever
(h) Heat treatment ensuring a core temperature of at least 65°C is reached for the time necessary to achieve a pasteurisation value (pv) equal to or more than 40	Sheep and goat plague

Article 14

SCHEDULE 3 S Special identification mark

1.  Restricted meat from animals must be marked with an identification mark which is– S

(a) a diagonal cross, superimposed on the health mark or identification mark applied under Article 5 of Regulation (EC) No. 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin M7 or Article 4 of Commission Regulation (EC) No. 2076/2005 laying down transitional arrangements for the implementation of Regulations (EC) No. 853/2004, (EC) No. 854/2004 and (EC) No. 882/2004 of the European Parliament and of the Council and amending Regulations (EC) No. 853/2004 and (EC) No. 854/2004 M8 , consisting of two straight lines intersecting at the centre of the stamp and enabling the information on the existing mark to remain legible; or

(b) a single oval stamp, 6.5 cm wide and 4.5 cm high, upon which the following information is legible–

(i) on the upper part, the letters UK;

(ii) in the centre, the approval number of the establishment;

(iii) on the lower part, the letters EC;

(iv) two straight lines crossing at the centre of the stamp in such a way that the information is not obscured; and

(v) information which identifies the veterinarian who inspected the meat.

Marginal Citations

M7 O.J. No. L 226, 25.6.2004, p.22.

M8 O.J. No. L 338, 22.12.2005, p.83.

2.  If the single oval stamp referred to in paragraph (1)(b) is used– S

(a) the letters must be at least 0.8 cm high;

(b) the figures must be at least 1 cm high; and

(c) the application of the mark must be supervised by the official veterinarian.

3.  Restricted meat from poultry must be marked with an identification mark which is– S

(a) the national mark provided for in article 4 of Commission Regulation 2076/2005 laying down transitional arrangements for the implementation of Regulation (EC) No. 853/2004, (EC) No. 854/2004 and (EC) No. 882/2004 of the European Parliament and of the Council and amending Regulations (EC) No. 853/2004 and (EC) No. 854/2004; or

(b) the mark described in the Annex to Commission Decision 2007/118/EC laying down detailed rules in relation to an alternative identification mark pursuant to Council Directive 2002/99/EC M9 .

Marginal Citations

M9 O.J. No. L 51, 20.02.2007, p.19.

4.  The identification mark may be applied according to the methods in paragraphs 9, 10, 11 and 13 of section 1(C) of Annex II to Regulation EC No. 853/2004 laying down specific hygiene rules for food of animal origin. S