PART IVCONDITIONS FOR THE MARKETING OF FRESH MEAT
General conditions
13.—(1) No person shall sell fresh meat for human consumption unless—
(a)it has been obtained from licensed premises;
(b)it comes from an animal which has been subjected to an ante-mortem health inspection in accordance with these Regulations, which, following such inspection, has been passed as fit for slaughter for human consumption and, where appropriate, is accompanied by a certificate in the form set out at Schedule 20;
(c)it has been prepared under hygienic conditions in accordance with the requirements of Schedule 7;
(d)it comes from the body of an animal which has been subjected to a post-mortem health inspection in accordance with Schedule 10 and which has shown no evidence of disease or other abnormal condition, except for traumatic lesions incurred shortly before slaughter or localised malformations or pathological changes, and it is established that these do not render unfit for human consumption those parts of the carcase or offal not affected by such lesions, malformations or changes;
(e)it has been given a health mark in accordance with the requirements of Schedule 12;
(f)it is accompanied during transportation by a commercial document or by a health certificate in accordance with regulation 14;
(g)if it has been stored in a cold store, it has been stored in accordance with Schedule 14;
(h)if it is wrapped or packaged, it has been wrapped or packaged under hygienic conditions in accordance with the requirements of Schedule 13;
(i)if it is frozen, it has been frozen in accordance with the requirements of Schedule 15;
(j)if it has been transported between licensed premises, it has been transported under hygienic conditions in accordance with the requirements of Schedule 17; and
(k)if it is mechanically recovered meat, it has been handled in accordance with Council Directive 77/99/EEC.
(2) No person shall sell for human consumption—
(a)without prejudice to paragraph 6 of Schedule 12, fresh meat which has been treated with natural or artificial colouring matters;
(b)fresh meat which has been treated with ionising or ultra-violet radiation;
(c)fresh meat from male swine used for breeding or cryptorchid or hermaphrodite swine unless such meat has undergone one of the treatments specified in Council Directive 77/99/EEC and such meat bears a special mark in accordance with the requirements of paragraph 1 of Schedule 12;
(d)fresh meat from uncastrated male swine of a carcase weight (excluding the limbs at the carpus and tarsus and the head) exceeding 80 kg unless
(i)an inspector has tested it for pronounced sexual odours and declared it not to have such odours; or
(ii)without prejudice to the requirement in paragraph 1(1) of Part IX of Schedule 10 for boar meat with pronounced sexual odours to be declared unfit where an inspector has detected such meat to have pronounced sexual odours, it has undergone one of the treatments specified in Council Directive 77/99/EEC and bears a special mark in accordance with the requirements of paragraph 1 of Schedule 12; or
(e)fresh meat from animals to which tenderisers have been administered.
(3) Subject to paragraph (4) below, no person shall consign or sell for consignment to a relevant EEA State for human consumption—
(a)fresh meat obtained form the body of an animal referred to in regulation 18(2);
(b)fresh meat produced, cut up or stored in premises to which the Minister has granted a temporary derogation, while that derogation is in force;
(c)fresh meat produced in a low throughput slaughterhouse or in a low throughput farmed game processing facility; or
(d)fresh meat cut up in any low throughput cutting premises.
(4) Paragraph (3) above shall not apply to meat—
(a)forming part of a traveller’s luggage and not intended for resale; or
(b)meat sent as smaller packages to private persons.
(5) Paragraphs (1) and (2) above shall not apply to fresh meat imported from a relevant EEA State or a third country, but fresh meat so imported shall be handled and transported in accordance with these Regulations.
(6) Paragraphs (1) and (2) above shall not apply to fresh meat which was obtained, cut up or stored prior to 1st January 1993 provided it is handled in accordance with these Regulations and, except in the case of fresh meat obtained, cut up or stored in premises which, immediately before 1st January 1993, were approved under regulation 4 of the Fresh Meat Export (Hygiene and Inspection) Regulations 1987(1), it is not consigned or sold for consignment to a relevant EEA State.
(7) Without prejudice to regulation 23 of the Food Hygiene (Markets, Stalls and Delivery Vehicles) Regulations 1966(2) (transport of meat), paragraph (l)(j) above shall not apply in relation to the transportation of any fresh meat from any licensed premises on sale direct to the final consumer to a retailer in Greater Britain.
Transport documentation
14.—(1) Subject to paragraph (2) below, the occupier of licensed premises shall ensure that fresh meat is accompanied during transportation from the premises—
(a)by an invoice or delivery note containing the following information—
(i)the name and address of the consignor and the consignee;
(ii)the approval number of the premises from which the meat is to be transported;
(iii)the date of issue of the document and a number enabling it to be identified;
(iv)a description of the product transported; and
(v)the total quality despatched; and
(b)in the case of fresh meat intended for consignment to a relevant EEA State which
(i)is obtained from a slaughterhouse situated in a region or area subject to a prohibition or restriction under the Animal Health Act 1981; or
(ii)will be transported through a third country in a sealed vehicle, by the health certificate referred to in Schedule 16.
(2) Paragraph (1) above shall not apply where the fresh meat is being transported from licensed premises direct to the final consumer or to a retailer in Great Britain.
(3) Any person other than those referred to in paragraph (2) above who receives fresh meat direct from any licensed premises shall keep the invoice or delivery note for a period of at least one year from the date of receipt.