Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997

Statutory Rules of Northern Ireland

1997 No. 493

FOOD

Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997

Made

13th November 1997

Coming into operation

8th December 1997

Whereas it appears to the Department of Agriculture that it is necessary or expedient—

(a) for the purposes of securing that food complies with food safety requirements and in the interests of public health; and

(b) for the purposes of protecting or promoting the interests of consumers,

to make the following Regulations;

Now, therefore, that Department, being the Department concerned, in exercise of the powers conferred by Articles 15(1) to (3), 16(1), 18(1), 25, 26(3), 47(2) and 48(2) of, and paragraphs 5, 6(1)(a) and 7(1) and (2) of Schedule 1 to, the Food Safety (Northern Ireland) Order 1991(1) and of every power enabling it in that behalf, and being a Department designated(2) for the purposes of section 2(2) of the European Communities Act 1972(3) in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by the said section 2(2) and of every other power enabling it in that behalf, and after consultation, in accordance with Article 47(3) of the said Order of 1991, with such organisations that appear to it to be representative of interests likely to be substantially affected by the Regulations (in so far as the Regulations are made in exercise of the powers conferred by the said provisions of the said Order of 1991), hereby makes the following Regulations:

Part I Preliminary

Citation and commencement

1.  These Regulations may be cited as the Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997 and shall come into operation on 8th December 1997.

Interpretation

2.—(1) In these Regulations—

“animals” means the following food sources namely—

(a)

domestic animals of the following species: bovine animals (including buffalo of the species Bubalus bubalis and Bison bison), swine, sheep, goats and solipeds; and

(b)

farmed game;

“carcase” means—

(a)

in relation to bovine animals, sheep, goats, solipeds and farmed game, the whole body of a slaughtered animal after bleeding, evisceration and removal of the limbs at the carpus and tarsus, removal of the head, tail and udder and flaying; and,

(b)

in relation to swine, the whole body of a slaughtered animal after bleeding and evisceration, whether or not the limbs at the carpus and tarsus and the head have been removed;

“cold store” means any premises, not forming part of a slaughterhouse, cutting premises, a farmed game processing facility or a farmed game handling facility used for the storage under temperature controlled conditions of fresh meat intended for sale for human consumption;

“contravention”, in relation to any provision of these Regulations, includes a failure to comply with that provision;

“country of destination” means the relevant EEA State to which fresh meat is sent from another relevant EEA State;

“cutting premises” means premises used for the purpose of cutting up fresh meat intended for sale for human consumption;

“cutting up” means—

(a)

cutting fresh meat into cuts smaller than half carcases cut into three wholesale cuts; or

(b)

removing bones from fresh meat;

“the Department” means the Department of Agriculture for Northern Ireland;

“disinfect” means to apply hygienically satisfactory chemical or physical agents or processes with the intention of eliminating micro-organisms;

“EEA Agreement” means the Agreement on the European Economic Area(4) signed at Oporto on 2nd May 1992 as adjusted by the Protocol(5) signed at Brussels on 17th March 1993;

“EEA State” means a State which is a Contracting Party to the EEA Agreement;

“examine in detail” means to examine by making multiple deep incisions into lymph nodes;

“farmed game” means wild land mammals which are reared and slaughtered in captivity, excluding—

(a)

mammals of the family Leporidae, and

(b)

wild land mammals living within an enclosed territory under conditions of freedom similar to those enjoyed by wild game;

“farmed game handling facility” means any building, premises or place, other than a slaughterhouse, used for the purpose of slaughtering farmed game, the flesh of which is intended for sale for human consumption;

“farmed game meat” means meat obtained from farmed game;

“farmed game processing facility” means premises, other than a slaughterhouse, used for the purpose of dressing farmed game the flesh of which is intended for sale for human consumption;

“final consumer” means a person who buys fresh meat—

(a)

otherwise than for the purpose of resale;

(b)

for direct transport to, and consumption on, premises either in his ownership or under his personal supervision or in the ownership or under the personal supervision of a person employed by him; or

(c)

for cooking on premises either in his ownership or under his personal supervision or in the ownership or under the personal supervision of a person employed by him for sale as take-away food for consumption off those premises;

“fresh”, as applied to meat, means all meat, including chilled or frozen meat, which has not undergone any preserving process and includes meat vacuum wrapped or wrapped in a controlled atmosphere;

“health mark” means a mark of a kind set out in Schedule 12 and applied in accordance with regulation 11 and that Schedule;

“lairage” means any part of a slaughterhouse used for the confinement of animals awaiting slaughter there;

“licensed”, in relation to any slaughterhouse, cold store, cutting premises, re-packaging centre, farmed game handling facility or farmed game processing facility, means licensed under regulation 4;

“livestock unit” means 1 soliped, 1 adult bovine animal within the meaning of Council Regulation (EEC) No. 805/68(6), 2 other bovine animals, 3 deer, 5 swine of over 100 kg liveweight, 7 other swine, 10 sheep or goats, or 20 lambs, kids or piglets of under 15 kg liveweight;

“low throughput”—

(a)

in relation to a farmed game processing facility, means a throughput of animals whose meat is intended for sale for human consumption of not more than 3,000 farmed deer or 7,000 farmed wild boar carcases each year at a rate not exceeding 60 or 140 each week respectively;

(b)

subject to regulation 4(12) in relation to a slaughterhouse, means a throughput of animals whose meat is intended for sale for human consumption of not more than 1,000 livestock units each year at a rate not exceeding 20 each week;

(c)

in relation to cutting premises means a production of not more than 5 tonnes of fresh meat intended for sale for human consumption each week;

“manure pit” means a pit which is used to collect or contain dry sheep manure and which is situated beneath a self-cleaning open mesh or grating-type floor in a sheep lairage;

“meat” means all parts of animals which are suitable for human consumption;

“Meat Inspector” means a person appointed in accordance with regulation 7(2);

“mechanically recovered meat” means finely comminuted meat obtained by mechanical means from flesh-bearing bones apart from—

(a)

the bones of the head;

(b)

the extremities of the limbs below the carpal and tarsal joints and, in the case of swine, the coccygeal vertebrae,

and intended for establishments approved in accordance with Article 8 or 9 of Council Directive 77/99/EEC(7) on health problems affecting intra-Community trade in meat products, as amended, and includes mechanically separated meat;

“occupier” means a person carrying on the business of a slaughterhouse, cutting premises, a repackaging centre or cold store (either together or separately) or a farmed game processing or farmed game handling facility, or the duly authorised representative of such a person;

“offal” means fresh meat other than that of the carcase, whether or not naturally connected to the carcase;

“the Order” means the Food Safety (Northern Ireland) Order 1991;

“OVS” means official veterinary surgeon, being a veterinary surgeon designated by the Department under regulation 8;

“OVS room” means a room or rooms, suitable, sufficiently large and adequately equipped, capable of being securely locked, and under the control of an OVS, for the exclusive use of the OVS and Meat Inspector;

“OVS facilities” means suitable and sufficient facilities under the control of the OVS and Meat Inspector;

“packaging”, in relation to fresh meat, means placing wrapped fresh meat into a receptacle;

“potable water” has the same meaning as in the Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995(8);

“premises” means any slaughterhouse, cutting premises, re-packaging centre, cold store, farmed game handling facility or farmed game processing facility;

“registered medical practitioner” means a fully registered person within the meaning of the Medical Act 1983(9);

“relevant EEA State” means an EEA State other than Iceland;

“re-packaging centre” means premises where wrapped meat intended for placing on the market is re-packaged;

“slaughterhall” means that part of a slaughterhouse in which animals are slaughtered or the bodies of slaughtered animals are dressed;

“slaughterhouse” means any building, premises or place (other than a farmed game handling facility) for slaughtering animals, the flesh of which is intended for sale for human consumption, and includes any place available in connection therewith for the confinement of animals while awaiting slaughter there;

“third country” means a country which is not a relevant EEA State;

“veterinary officer” means a veterinary officer of the Department;

“viscera” means offal from the thoracic, abdominal and pelvic cavities, including the trachea and oesophagus;

“wild game”, “wild game meat”, “large wild game” and “small wild game” have the meanings given to them by regulation 2(1) of the Wild Game Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997(10);

“wrapping”, in relation to the protection of fresh meat, means placing in material which comes into direct contact with such meat as well as the material itself.

(2) Nothing in these Regulations shall be construed as derogating from the provisions of the Diseases of Animals (Northern Ireland) Order 1981(11) or of any Order made thereunder.

(3) The Interpretation Act (Northern Ireland) 1954(12) shall apply to these Regulations as it applies to a Measure of the Northern Ireland Assembly.

Exemptions

3.  These Regulations shall not apply—

(a) to premises where fresh meat—

(i) is used exclusively for the production for sale of meat products, meat preparations, minced meat or mechanically recovered meat;

(ii) is cut up or repackaged exclusively for sale from those premises to the final consumer; or

(iii) is used exclusively for carcase competitions;

(b) to a cold store which handles only fresh meat which is—

(i) packaged; or

(ii) destined for sale to the final consumer;

(c) to fresh meat intended for exhibition, special studies or analysis provided that such meat is not used for human consumption and, except in the case of such meat used for analysis, it is destroyed after such exhibition or special study, as the case may be;

(d) to fresh meat intended exclusively for sale to international organisations;

(e) to fresh meat intended for uses other than human consumption; or

(f) to any person engaged in any activity described in this regulation, or to any vehicle used for the purpose of any such activity.

Part II Licensing of Slaughterhouses, Cutting Premises, Cold Stores, Farmed Game Handling Facilities and Farmed Game Processing Facilities

Issue of licences

4.—(1) A person shall not use any premises as a slaughterhouse, a cutting premises, a re-packaging centre, a cold store, a farmed game handling facility or a farmed game processing facility unless those premises are licensed by the Department.

(2) Subject to paragraph (11) the Department on an application made to it under this regulation—

(a) shall license the premises to which the application relates—

(i) as a slaughterhouse if it is satisfied that the premises comply with the requirements of Schedules 1 and 2 or, as a low throughput slaughterhouse if it is satisfied that it complies with the requirements of Schedule 5 and (in either case) if it is satisfied that the method of operation in those premises complies with the requirements of Schedules 7 to 10 and that there is no significant risk either that facilities for inspection under Schedule 10 will be denied or that any fresh meat or blood rejected under that Schedule will be used for human consumption;

(ii) as cutting premises if it is satisfied that the premises comply with the requirements of Schedules 1 and 3 or as low throughput cutting premises if it is satisfied that they comply with the requirements of Part I of Schedule 5, and (in either case) if it is satisfied that the method of operation in those premises complies with the requirements of Part I of Schedule 7 and Schedule 11;

(iii) as a cold store if it is satisfied that the premises comply with the requirements of Schedules 1 and 4 and that the method of operation in those premises complies with the requirements of Part I of Schedule 7 and Schedule 14 and as a cold store storing frozen meat if it is satisfied that it complies with Schedule 15;

(iv) as a farmed game handling facility if it is satisfied that the premises and the method of operation in those premises comply with the requirements of Part I of Schedule 6 and paragraphs 3 to 5 of Schedule 8;

(v) as a farmed game processing facility if it is satisfied that the premises and the method of operation in those premises comply with the requirements of Part II of Schedule 6 or as a low throughput farmed game processing facility if it is satisfied that it complies with the requirements of Part III of Schedule 6 and (in either case) if it is satisfied that the method of operation in those premises complies with the requirements of Schedules 7, 9 and 10 and that there is no significant risk either that facilities for inspection under Schedule 10 will be denied or that any farmed game meat or blood rejected under that Schedule will be used for human consumption; or

(vi) as a re-packaging centre if it is satisfied that the premises comply with Schedule 1 and that the method of operation in those premises complies with Schedules 7, 13 and 14; and

(b) shall refuse so to license those premises if it is not so satisfied.

(3) Each application for a licence under this regulation shall be made in writing to the Department by the owner or occupier of, or a person proposing to occupy, the premises to which the application relates.

(4) The Department shall notify the applicant in writing of its decision on the application.

(5) If it refuses a licence, it shall notify the applicant in writing of its reasons for refusal.

(6) Any licence granted in respect of any premises under this regulation shall be subject to the condition that any significant alteration to the premises, or the equipment or method of operation in those premises, shall comply with the requirements of these Regulations.

(7) In granting a licence in respect of any mobile slaughterhouse the Department may make it subject to the condition that the mobile slaughterhouse shall be used only in conjunction with the static unit or units specified in the licence.

(8) In granting a licence in respect of any premises the Department may make it subject to conditions as to the type or species of animal which may be slaughtered or processed there.

(9) In granting a licence in respect of low throughput premises the Department may make it subject to conditions—

(a) as to the maximum limits of throughput; and

(b) as to the persons to whom meat from the premises may be sold or supplied.

(10) In granting a licence in respect of a cold store the Department may make it subject to the condition that fresh meat shall be stored only in one or more specified storage chambers or that the cold store shall store only fresh meat which is packaged.

(11) Where the Department has granted any premises a temporary derogation in accordance with Council Directive 91/498/EEC(13) in respect of one or more of the requirements specified in Schedules 1 to 6, those requirements shall not apply to the premises until such date as the Department may specify.

(12) In low-throughput slaughterhouses—

(a) while not exceeding the yearly limit of 1,000 livestock units, the weekly rate of 20 units per week may be exceeded to enable the slaughter of lambs and kids for religious festivals, provided that the OVS is present at the time of slaughter, the appropriate hygiene requirements are met and the meat is not frozen before being sold; and

(b) where different operators slaughter on their own account at separate times during the week, or where an operator slaughters on behalf of any butcher operating on his own account, the yearly limit and weekly rate applicable to premises may be increased to 1,500 and 30 respectively, provided that the following conditions are satisfied—

(i) the Department is satisfied that the hygienic operation of the premises is not compromised thereby;

(ii) all operators of the premises have received training in production hygiene which the Department deems, and has confirmed in writing as, satisfactory;

(iii) the animals to be slaughtered are the property of the operator carrying out the slaughter or of the butcher referred to above;

(iv) the meat is obtained in premises which meet the requirements of Schedule 5; and

(v) the meat obtained is supplied only to establishments belonging to the butcher referred to above or sold at the premises otherwise than for the purpose of resale.

(13) Any person who is aggrieved by the imposition by the Department of a licence condition, may appeal against that decision to a court of summary jurisdiction in accordance with the provisions of Article 37(2) of the Order.

(14) Where any premises licensed as a low throughput slaughterhouse or low throughput cutting premises are undergoing alterations on the basis of a restructuring plan approved by the Department with the aim of obtaining a licence as a slaughterhouse or cutting premises, the Department may determine the maximum throughput of those premises according to the progress of the alteration works.

Revocation of licences

5.—(1) The Department may revoke a licence granted by it in respect of any premises and, where appropriate, require the withdrawal of the equipment for application of the health mark if, after an inspection of, or an inquiry into, the operation or structure of the premises and a report by an OVS or veterinary officer, it is satisfied that—

(a) the conditions of hygiene at those premises are inadequate and the occupier has failed to take the necessary measures to make good the shortcomings within such period as the Department may specify;

(b) any requirement of these Regulations as to hygiene has not been complied with and inadequate or no action has been taken to ensure that a similar breach does not occur in future;

(c) any condition attached to the licence in accordance with regulation 4(6), (7), (8), (9) or (10) has not been complied with;

(d) the premises no longer fall within these Regulations—

(i) because the business carried on at the premises has ceased to be or include the slaughter of animals or the handling or storing of fresh meat; or

(ii) because they have become exempt under regulation 3; or

(e) any of the requirements specified by the Department in a temporary derogation in accordance with Council Directive 91/498/EEC has not been complied with.

(2) The Department shall give the occupier of the premises notice in writing—

(a) of its decision to revoke the licence;

(b) of the date on which the revocation is to take effect;

(c) of the reasons for revocation;

(d) of his right to appeal to a court of summary jurisdiction; and

(e) of the period within which such an appeal may be brought.

(3) In paragraph (2) “occupier”, in relation to a proposed revocation by virtue of paragraph (1)(d)(i), where the premises are vacant, means the last person known to the Department to have carried on at the premises business for which the licence was granted or his successor in respect of that business.

(4) Without prejudice to Articles 8 to 12 of the Order, where the Department has revoked the licence of any premises, a person, who, immediately before such revocation, had been using those premises may continue to use them, subject to any reasonable conditions imposed by the Department for the protection of public health, until the time for appealing has expired and, if an appeal is lodged, until the appeal is finally disposed of or abandoned.

Animals not intended for sale for human consumption

6.—(1) A person may use any slaughterhouse or farmed game handling facility, or cause any such premises so to be used, for the slaughter of an animal, the meat derived from which is not intended for sale for human consumption if—

(a) one of the emergency slaughter conditions is satisfied; or

(b) such slaughter takes place pursuant to, and in accordance with, a slaughter scheme introduced by or under Council Regulation (EEC) No. 805/68.

(2) The emergency slaughter conditions are—

(a) that the animal has incurred an injury whilst in transit necessitating its slaughter;

(b) that the animal is slaughtered by reason of the provisions of paragraph 2(e), 4 or 5 of Schedule 3 to the Welfare of Animals (Slaughter or Killing) Regulations (Northern Ireland) 1996(14).

(3) A person shall not use any slaughterhouse or farmed game handling facility, or cause any such premises so to be used, for the slaughter of any animal whose meat is not intended for sale for human consumption unless the case falls within paragraph (1).

(4) An animal whose meat is not intended for sale for human consumption may only be slaughtered in a slaughterhouse or farmed game handling facility if it is slaughtered in a different room or at a different time from any animal whose meat is intended for sale for human consumption.

(5) The operator must take appropriate steps to prevent contamination of fresh meat in a slaughterhouse or farmed game handling facility in consequence of the slaughter there of an animal whose meat is not intended for sale for human consumption.

(6) Without prejudice to the generality of paragraph (5), the slaughterhall must be thoroughly cleaned and disinfected after such an animal has been slaughtered in it.

(7) Meat from an animal falling within paragraph (1)(b) must be stored separately from meat intended for sale for human consumption.

(8) The carcase of an animal falling within paragraph (1)(b) may only be dressed in a slaughterhouse if the animal was slaughtered there.

(9) Such a carcase may only be dressed in a different room or at a different time from carcases of animals whose meat is intended for sale for human consumption.

(10) The operator must take appropriate steps to prevent contamination of carcases of animals whose meat is intended for sale for human consumption in consequence of the dressing.

(11) Without prejudice to the generality of paragraph (10), the slaughterhall must be thoroughly cleaned and disinfected after the dressing.

Part III Supervision and Control of Premises

Supervision of premises

7.—(1) The Department may designate veterinary surgeons as OVSs and shall, in relation to any premises, appoint one or more OVSs, in each case to be an authorised officer of the Department authorised to act in relation to the examination and seizure of meat, to provide the health certification of fresh meat and to be responsible for the following functions in relation to those premises—

(a) the ante-mortem health inspection of animals in accordance with Schedule 8;

(b) the post-mortem health inspection of slaughtered animals in accordance with Schedule 10;

(c) where appropriate, the examination of the fresh meat of swine and horses for trichinellosis in accordance with paragraphs 12 and 13 of Part IX of Schedule 10;

(d) the health marking of fresh meat in accordance with Schedule 12; and

(e) securing the observance of the requirements of Schedules 1, 2, 3, 4, 5, 6, 7, 9, 11, 13, 14, 15 and 17.

(2) The Department shall, in relation to any premises, appoint such number of other persons to act as Meat Inspectors in relation to the functions specified in paragraph (1) as are necessary for the proper performance of those functions.

(3) The Department may not appoint any person to be a Meat Inspector unless that person is—

(a) a registered medical practitioner;

(b) a member of the Royal College of Veterinary Surgeons;

(c) the holder of a qualification specified in the Schedule to the Authorised Officers (Meat Inspection) Regulations (Northern Ireland) 1987(15); or

(d) the holder of a certificate or other qualification in fresh meat inspection obtained in the United Kingdom or another relevant EEA state which the Department has confirmed in writing as adequate for appointment as a Meat Inspector under these Regulations.

(4) A Meat Inspector shall act under the supervision and responsibility of an OVS and, in relation to the function specified in paragraph (1)(a), shall only make an initial check on animals and assist with purely practical tasks.

Revocation and suspension of designation of OVSs

8.—(1) Subject to paragraphs (2) and (3) the Department may, at any time, revoke or suspend the designation of any person as an OVS if it appears to the Department that the person in question is unfit to perform one or more of the functions of an OVS under these Regulations.

(2) Where the Department revokes or suspends a designation under paragraph (1) it shall, as soon as possible, give to the person whose designation has been revoked or suspended a notice in writing of the reasons for the revocation or suspension and shall afford him an opportunity of making representations in writing to the Department with regard to the revocation or suspension or of being heard by a person appointed for the purpose by the Department.

(3) A notice given under paragraph (2) shall inform the person to whom it is given—

(a) of his right to make representations in writing,

(b) of the manner in which and the time (not being less than 21 days from the giving of the notice) within which such representations may be made;

(c) of his right to be heard; and

(d) of the manner in which and the time (not being less than 21 days from the giving of the notice) within which he may apply for an opportunity to be heard.

(4) In the event of the designated person making any representations (whether orally or in writing) under paragraph (3) the Department shall reconsider whether that person is unfit to perform one or more of the functions of an OVS under these Regulations and shall reconsider, as soon as practicable, its decision to revoke or suspend the designation under paragraph (1) in the light of those representations.

Powers of OVSs and veterinary officers

9.—(1) Where it appears to an OVS that in respect of any premises—

(a) any of the requirements of these Regulations as to hygiene is being breached; or

(b) adequate health inspection in accordance with these Regulations is being hampered,

he may, by notice in writing given to the occupier of the premises—

(i) prohibit the use of any equipment or any part of the premises specified in the notice; or

(ii) require the rate of operation to be reduced to such an extent as is specified in the notice,

and the occupier shall comply with the notice.

(2) A notice given under paragraph (1) shall be given as soon as practicable and shall state why it is given.

(3) If it is given under paragraph (1)(a) it shall specify the breach and the action needed to remedy it.

(4) Such a notice shall be withdrawn by a further notice in writing given to the occupier of the premises as soon as an OVS is satisfied that such action has been taken.

(5) So long as such a notice is in effect, the licence in respect of the premises shall be treated as being altered by the addition of the requirements specified in the notice and the other provisions of the licence shall be subject to those requirements.

(6) Subject to paragraph (8) an OVS or a veterinary officer may subject any animal or any carcase or meat in any premises to such examinations (including the taking and analysis of samples) as he may reasonably consider to be necessary for the protection of public health.

(7) Subject to paragraph (8), an OVS, veterinary officer or Meat Inspector may, by notice in writing given to the occupier of any such premises, state that he requires to examine an animal, carcase or meat specified in the notice on the premises.

(8) The powers conferred by paragraphs (6) and (7) are not exercisable in relation to any animal, carcase or meat not intended for sale for human consumption.

(9) Once a notice under paragraph (7) is received, the occupier shall detain the animal, carcase or meat until such time as he is informed in writing by the OVS or veterinary officer (as the case may be) that the result of the examination has been obtained.

(10) A veterinary officer may at any time give to an OVS such reasonable directions as he may consider necessary so as to ensure that the OVS performs his functions under these Regulations, and the OVS shall comply with any such directions.

(11) A person who is aggrieved by a decision of an OVS pursuant to paragraph (1) may appeal to a court of summary jurisdiction.

(12) Article 37 (2) to (3) of the Order shall have effect in relation to an appeal under this regulation as it has effect in relation to an appeal under that Article but with the omission of paragraph (2A)(b) and the word “or” immediately preceding it.

Inspection and health marking

10.—(1) The Department shall arrange for—

(a) ante-mortem health inspections and post-mortem health inspection to be carried out at every slaughterhouse in accordance with Schedules 8 and 10 respectively; and

(b) post-mortem health inspections to be carried out at every farmed game processing facility in accordance with Schedule 10.

(2) Where fresh meat intended for sale for human consumption—

(a) has been passed fit for human consumption following ante- and post-mortem health inspections; and

(b) complies with the requirements of these Regulations,

it shall be marked in accordance with the requirements of Schedule 12.

(3) No other meat shall be so marked.

(4) A person shall not remove, or cause or permit to be removed, from a slaughterhouse or a farmed game processing facility any blood or any carcase or part of a carcase or any offal intended for sale for human consumption or any offal from a slaughtered animal intended for sale for human consumption until it has been inspected in accordance with these Regulations.

(5) The health mark shall be applied by persons acting under the responsibility of an OVS, and no other person shall apply the health mark or possess or use the equipment for applying the health mark.

(6) The equipment for applying the health mark and any labels on which the health mark is printed shall be kept under the responsibility of the OVS.

(7) A person shall not use any mark so resembling a health mark, or in such a way, as to be likely to suggest that the product has been produced in accordance with these Regulations.

Notice of operation of licensed premises

11.—(1) Subject to the provisions of these Regulations, a person shall not operate any licensed premises to produce fresh meat for sale for human consumption unless he has notified the Department, in accordance with paragraph (2), of the day on which and the time and place at which they are to be operated.

(2) The notification referred to in paragraph (1) shall be given to the Department—

(a) if the operation is to be the slaughter of farmed game, not less than 72 hours before the time of slaughter;

(b) if the operation is to be any other description of slaughter, not less than 24 hours before that time; or

(c) for any other kind of operation, not less than 24 hours before its commencement,

unless the Department has agreed with the person required to give the notice that it will accept notice of a shorter duration, in which case the notice shall be of the agreed duration.

(3) Where it is the regular practice in any licensed premises to operate at fixed times on fixed days and written notice of this practice has been given to and accepted by the Department, this shall, as respects any operation in accordance with such practice, be regarded as adequate compliance with paragraph (1).

(4) Paragraph (1) does not apply to the slaughter of an animal where by reason of injury or by reason of the provisions of paragraph 2(e), 4 or 5 of Schedule 3 to the Welfare of Animals (Slaughter or Killing) Regulations (Northern Ireland) 1996 it is necessary that it should be slaughtered without delay.

(5) In that case the person who but for paragraph (4) would have been required to give a notice under paragraph (1) must inform the Department of the circumstances.

(6) The information must be given as soon as reasonably possible.

(7) It may be given after the animal has been slaughtered if it is not reasonably possible to give it before.

Part IV Conditions for the Marketing of Fresh Meat

General conditions

12.—(1) A person shall not 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 13;

(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) A person shall not 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 kgs unless—

(i) a Meat 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 a Meat 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) a person shall not consign or sell for consignment to a relevant EEA State for human consumption—

(a) fresh meat obtained from the body of an animal referred to in regulation 17(2);

(b) fresh meat produced, cut up or stored in premises to which the Department 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) shall not apply to meat—

(a) forming part of a traveller’s luggage and not intended for resale; or

(b) meat sent as small packages to private persons.

(5) Paragraphs (1) and (2) 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) shall not apply to fresh meat which was obtained, cut up or stored prior to 8th December 1997provided 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 8th December 1997, were approved under Council Directive 64/433/EEC(16), it is not consigned or sold for consignment to a relevant EEA State.

(7) Without prejudice to Chapter IV of Schedule 1 to the Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995 (transport of foodstuffs) paragraph 1(j) shall not apply in relation to the transportation of any fresh meat from any licensed premises on sale direct to the final consumer or to a retailer in Northern Ireland.

Transport documentation

13.—(1) Subject to paragraph (2), 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;

(v) the total quantity despatched;

(vi) in the case of frozen meat, the month and year of freezing, clearly indicated; and

(vii) in the case of meat destined for Finland or Sweden, an indication that—

(aa) the meat is intended for processing;

(bb) the meat comes from an establishment which is subject to a recognised programme as referred to in paragraph 15 of Part IX of Schedule 10; or

(cc) the test referred to in paragraph 15 of Part IX of Schedule 10 has been carried out;

(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 Diseases of Animals (Northern Ireland) Order 1981(17); or

(ii) will be transported through a third country in a sealed vehicle,

by the health certificate referred to in Schedule 16; and

(c) in the case of meat intended for consignment to a member State which is then intended for export to a third country after processing, when requested by the competent authority in that member State, by an appropriate form of health attestation, the costs of which are to be borne by the operator of the consigning premises.

(2) Paragraph (1) shall not apply where the fresh meat is being transported from licensed premises direct to the final consumer or to a retailer in Northern Ireland.

(3) Any person other than those referred to in paragraph (2) who receives fresh meat direct from any licensed premises shall keep the invoice or delivery note so that it can be produced at the request of the Department or a district council.

Part V Admission and Detention in Slaughterhouses and Farmed Game Processing Facilities of Animals and Carcases

Alternative accommodation for certain animals

14.—(1) An OVS or a Meat Inspector acting under the supervision of an OVS may require the accommodation or alternative methods of operation and facilities referred to in paragraph 1(d) of Schedule 2 and paragraph 1(n) of Part II of Schedule 5 to be used for—

(a) the slaughtering and dressing of any animal which is brought into a slaughterhouse and which is known to be, or suspected of being, diseased or injured; or

(b) the dressing of any slaughtered and bled animal which is brought into a slaughterhouse in accordance with regulation 17.

(2) So long as any requirement to use alternative accommodation in such circumstances, or to prohibit the entry of a dirty animal in the circumstances set out in paragraph (3), is in effect, the licence in respect of the premises shall be treated as being altered by the addition of that requirement and the other provisions of the licence shall be subject to that requirement.

(3) A Meat Inspector or OVS—

(a) may require the detention in a lairage, or prohibit the slaughter, of any animal which in his opinion is so dirty as to be likely to prevent hygienic dressing operations if it is taken into the slaughterhall at that slaughterhouse; and

(b) may require the occupier of the slaughterhouse to clean the animal before presenting it to an OVS for an ante-mortem inspection.

(4) In the case of a slaughtered and bled animal which is brought into a slaughterhouse or farmed game processing facility in accordance with regulation 17 or paragraph (l)(g) of Part I of Schedule 6, a Meat Inspector or OVS may give notice that in his opinion any such animal is so dirty as to be likely to prevent hygienic dressing operations if it is taken into the slaughterhall at that slaughterhouse or the dressing room at that farmed game processing facility, and if such notice is given the occupier of the premises shall not take the animal in.

Period of time for keeping an animal in a lairage and removal of an animal from a slaughterhouse

15.—(1) A person shall not keep or permit to be kept in any lairage for a period exceeding 72 hours any animal intended for slaughter unless—

(a) the OVS gives his consent to it being kept in a lairage for a period exceeding 72 hours, which consent shall only be given in exceptional circumstances; and

(b) it is isolated from animals in respect of which no such consent has been given.

(2) In this regulation “lairage” means any covered part of a slaughterhouse used for the confinement of animals awaiting slaughter there, but does not include any field, pasture or other open lairage forming part of any slaughterhouse or otherwise.

(3) A person shall not, unless directed by an OVS or a veterinary officer, remove from a slaughterhouse an animal intended for slaughter if it is intended that meat from it shall be sold for human consumption.

Conditions on the admission of diseased or injured animals

16.—(1) A person shall not send an animal which he knows or suspects to be diseased or injured to a slaughterhouse unless he has given the occupier of the slaughterhouse reasonable notice of his intention to send it.

(2) A person shall not bring into, or permit to be brought into, a slaughterhouse any animal which he knows or suspects to be diseased or injured unless—

(a) he has already ensured that it is accompanied by a written declaration signed by the owner or person in charge of it containing the information specified in Schedule 18; and

(b) that declaration is handed to a Meat Inspector or an OVS as soon as is practical after the animal’s arrival at the slaughterhouse.

(3) The occupier of the slaughterhouse shall ensure that on arrival at the slaughterhouse the animal—

(a) is slaughtered without delay following ante-mortem inspection; or

(b) is taken without delay under the direction of a Meat Inspector or the OVS to that part of the lairage provided for the isolation of diseased or injured animals.

Conditions on the admission of dead or slaughtered animals

17.—(1) A person shall not bring into, or permit to be brought into, or to remain in, a slaughterhouse the body of an animal which has died unless—

(a) it died in transit to the slaughterhouse; and

(b) it is removed from the slaughterhouse immediately following the carrying out of any necessary examination performed under the Diseases of Animals (Northern Ireland) Order 1981.

(2) A person shall not bring into, or permit to be brought into, a slaughterhouse the slaughtered body of an animal, unless—

(a) it has been bled;

(b) the animal has undergone an ante-mortem inspection by a veterinary surgeon;

(c) the animal has been slaughtered as a result of an accident or because it was suffering from a serious physiological or functional disorder;

(d) the body of the animal has not been dressed;

(e) the body of the animal is accompanied to the slaughterhouse by a certificate in the form set out in Schedule 19; and

(f) the body of the animal is transported to the slaughterhouse in a container or vehicle under hygienic conditions and, if it cannot be delivered to the slaughterhouse within one hour of slaughter, it is transported there in a container or vehicle under hygienic conditions in which the ambient temperature is between 0°C and 4°C.

(3) Paragraph (2) does not apply to the slaughtered and bled body of farmed game if it comes from a farmed game handling facility and the occupier of the facility has performed in relation to the body the duty imposed on him by Part I of Schedule 6.

(4) Paragraphs 3 to 5 of Schedule 8 apply to an ante-mortem inspection under paragraph (2)(b).

(5) On arrival at the slaughterhouse the veterinary certificate which paragraph (2)(e) requires to accompany the body of the animal to the slaughterhouse must be given to a Meat Inspector or OVS.

Part VI Administration, Penalties and Enforcement

Records of inspections

18.—(1) The Department shall keep in respect of individual licensed premises, where appropriate, a record, for the purpose of compliance with the provisions of Council Directive 91/497/EEC(18), of the results of—

(a) ante-mortem health inspections; and

(b) post-mortem health inspections.

(2) The Department shall retain the record of such an inspection until the end of the period of one year commencing with the date of the inspection to which it relates.

Duties of occupier

19.—(1) The occupier of any licensed premises—

(a) shall keep a record adequate to show the number of animals received into, and the amounts of fresh meat despatched from, the premises during each week;

(b) shall take all practicable steps to secure compliance by any person employed by him or by any person invited on to the premises, with the provisions of these Regulations;

(c) shall ensure that an OVS, Meat Inspector or a veterinary officer is provided with adequate facilities so as to enable him to carry out his duties under these Regulations and that he is given such reasonable assistance and access to records as he may from time to time require for that purpose;

(d) shall take all necessary measures to ensure that, at all stages of production, the requirements of these Regulations are complied with and shall carry out checks (including any microbiological checks the Department may require) on the general hygiene of conditions of production in his establishment to ensure that equipment and, if necessary, fresh meat, comply with the requirements of these Regulations;

(e) shall keep in permanent form a record of the results of those checks and make it available to the OVS or Meat Inspector upon request;

(f) shall keep in permanent form a record of the results of water testing on the premises and make it available to the OVS for inspection upon request;

(g) shall ensure that the health mark is properly applied as provided for in regulation 10, and that any labels on which the health mark is printed are used properly;

(h) shall ensure that the OVS or Meat Inspector is notified immediately when any information at the occupier’s disposal reveals a serious health risk; and

(i) shall, in the event of a serious health risk, ensure that fresh meat is withdrawn if it has been obtained under or stored in conditions similar to those which produced the risk and is itself likely to present the same risk.

(2) The occupier shall retain records required to be kept under this regulation until the end of the period of one year from the date of the check.

(3) The occupier of licensed premises shall arrange or establish in consultation with the OVS a staff training programme to train staff to comply with hygiene requirements appropriate to the operations that they perform on those premises.

Offences and penalties

20.—(1) If any person contravenes—

(a) regulation 9(1); or

(b) regulation 11(1),

he shall be guilty of an offence and shall be liable on summary conviction to a fine not exceeding level 3 on the standard scale.

(2) If any person contravenes—

(a) any other provision of these Regulations; or

(b) a condition imposed by the Department under regulation 5(4),

he shall be guilty of an offence and shall be liable—

(i) on summary conviction, to a fine not exceeding the statutory maximum; or

(ii) on conviction on indictment, to a fine or imprisonment for a term not exceeding two years or both.

(3) Neither paragraph (1) nor paragraph (2) applies to anything done or omitted by the Department.

(4) A prosecution for an offence under any of the provisions mentioned in paragraph (2) shall not be begun after the expiry of—

(a) three years from the commission of the offence; or

(b) one year from its discovery by the prosecutor,

whichever is the earlier.

Application of various Articles of the Order

21.  The following provisions of the Order shall apply for the purposes of these Regulations as they apply for the purposes of Articles 7, 13 and 14 of the Order and, unless the context otherwise requires, any reference in them to the Order shall be construed as a reference to the Regulations—

• Article 2(4) (extended meaning of “sale”);

• Article 3 (application to food offered as prizes, etc.);

• Article 4 (presumption that food intended for human consumption);

• Article 19 (offences due to fault of another person);

• Article 20 (defence of due diligence);

• Article 34 (obstruction, etc. of officers).

Supervision and enforcement

22.  These Regulations shall be enforced and executed by the Department.

Part VII Miscellaneous and Supplementary

Fresh meat from Great Britain, the Isle of Man and the Channel Islands

23.—(1) A person shall not consign or sell for consignment to a relevant EEA State for human consumption fresh meat produced in a place to which this regulation applies, unless it was produced at premises in accordance with legislative provisions having effect in that place and corresponding to regulation 4 and paragraph 1 of Schedule 12.

(2) A person shall not sell for human consumption in Northern Ireland fresh meat produced in a place to which this regulation applies unless it carries a health mark applied in accordance with legislation having effect in that place and corresponding to the provisions of Schedule 12.

(3) The places to which this regulation applies are Great Britain, the Isle of Man and the Channel Islands.

Amendments

24.—(1) In regulation 3(2) of the Food Premises (Registration) Regulations (Northern Ireland) 1992(19)—

(a) sub-paragraph (c) shall be revoked;

(b) for sub-paragraph (e) there shall be substituted the following sub-paragraph—

“(e) as premises in respect of which a licence is required under regulation 4(1) of the Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997;”.

(2) In regulation 3(2) of the Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995, there shall be added at the end—

“(i) the Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997.”

(3) In regulation 3(2) of the Food Safety (Temperature Control) Regulations (Northern Ireland) 1995(20) there shall be added at the end—

“(i) the Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland)1997.”.

(4) In the Meat (Hygiene, Inspection and Examinations for Residues) (Charges) Regulations (Northern Ireland) 1995(21)—

(a) in regulation 2(2)—

(i) for the definitions of “farmed game”, “farmed game birds”, “game” and “health inspection and control exercise” there shall be substituted the following definitions—

““the Fresh Meat Regulations” means the Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997;

“health inspection and control exercise” means an inspection or supervisory function carried out by the Department under any provision of the Hygiene Regulations except paragraph 3 of Schedule 7 to the Poultry Meat Regulations (on-farm inspections);

“the Hygiene Regulations” means—

(a)

the Fresh Meat Regulations;

(b)

the Poultry Meat Regulations;”;

(ii) the definition of “rabbit” shall be omitted;

(iii) for the definition of “slaughterhouse” there shall be substituted the following definition—

““slaughterhouse” means a slaughterhouse licensed by the Department under the Fresh Meat Regulations or the Poultry Meat Regulations;”;

(b) in regulation 4 for paragraph (1) there shall be substituted the following paragraph—

“(1) The Department shall make a general charge for the performance of its functions in relation to health inspection and control exercises in respect of domestic animals or domestic birds.”;

(c) in regulations 5(4) and 6 for the words “the body carrying out the health inspection and control exercise” wherever they occur there shall be substituted the words “the Department”;

(d) in regulations 9, 10(6), 11 and 13(1) the words “or, as the case may be, a district council” wherever they occur shall be omitted;

(e) regulations 10(1), (3), (4) and (7), 12 and 13(2) shall be revoked;

(f) in regulation 10(2) the words “Subject to paragraph (3)” shall be omitted; and

(g) in regulations 11 and 13(1) the words “or as the case may be, the district council” wherever they occur shall be omitted.

Repeals and revocations

25.—(1) The statutory provisions specified in Schedule 21 are hereby repealed or revoked to the extent specified in column 3 of that Schedule.

(2) The Slaughterhouses (Hygiene) Regulations (Northern Ireland) 1963(22), the Meat Inspection Regulations (Northern Ireland) 1984(23), the Meat Inspection (Amendment) Regulations (Northern Ireland) 1988(24), the Meat Inspection (Amendment) Regulations (Northern Ireland) 1991(25) and the Slaughterhouses (Hygiene) (Amendment) Regulations (Northern Ireland) 1991(26), in so far as they are still in operation, are hereby revoked.

Sealed with the Official Seal of the Department of Agriculture on

L.S.

Liam McKibben

Assistant Secretary

13th November 1997.

Regulations 4(2)(a)(i), (ii), (iii), (iv) and (vi) and (11) and 7(1)(e)

SCHEDULE 1 Construction, Layout and Equipment of Slaughterhouses (except low throughput Slaughterhouses), Cutting Premises (except low throughput Cutting Premises) and Cold Stores — General Requirements

1.  All slaughterhouses, cutting premises, re-packaging centres and cold stores shall have—

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply (provided otherwise than by taps operable by hand) of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on fresh meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (which may not be wood except in rooms where only packaged fresh meat is stored) not liable to taint fresh meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting fresh meat to be so constructed that fresh meat and the base of any receptacles containing such meat do not come into contact with the floor; and

(iii) with such surfaces as are likely to come into contact with unpackaged fresh meat to be kept smooth and clean;

(f) facilities for the hygienic handling and protection of fresh meat during loading and unloading;

(g) suitable and sufficient receptacles with closely fitting covers for collecting and removing all waste and fresh meat not intended for human consumption;

(h) suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat. Such equipment to have a drainage system which avoids risk of contamination of fresh meat;

(i) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold potable water, or potable water premixed to a suitable temperature, available at an adequate pressure;

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall be clearly distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to fresh meat; and

(iii) if water is stored, fully covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;

(j) satisfactory drainage fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(k) an arrangement of rooms so that—

(i) there are suitable, sufficient and adequately equipped changing rooms for persons working in the premises to change their clothes and wash their hands and sanitary conveniences, separate from any part of the premises which at any time contain fresh meat;

(ii) there are wash basins in the changing rooms with an adequate supply (provided otherwise than by taps operated by hand or arm) of hot and cold running water, or pre-mixed water at a suitable temperature;

(iii) clean protective clothing is stored separately from other clothing;

(iv) the surfaces of the walls and floors of such rooms are smooth, washable and impermeable; and

(v) any room in which a sanitary convenience is situated shall not communicate directly with any room or area in which any fresh meat is being produced, cut up, handled, worked on or stored or any room referred to in paragraph 1(h) of Schedule 2 or paragraph 1(d) of Schedule 3;

(l) sufficient and adequately equipped showers which are for the use of persons working in the premises and are situated near the rooms where such persons may change their clothes; save that such facilities shall not be required in any cold store in which only packaged fresh meat is handled and stored;

(m) satisfactory and hygienic facilities for the disposal of solid and liquid waste;

(n) suitable facilities for the storage of detergents, disinfectants and similar substances; and

(o) adequate protection against the entry of insects, vermin and birds.

2.  Every room in any slaughterhouse, cutting premises, re-packaging centre or cold store in which fresh meat is produced, worked on, handled or stored and any area in such premises through which fresh meat is transported shall have—

(a) floors and floor surfaces of impermeable, rot proof and non-slip material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected and, subject to paragraph 3, shall be laid in such a way as to facilitate the drainage of waste water by directing the water towards the drains;

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraphs 1(c), (d), (g), (h), (j), (k) and (l) of Schedule 2, up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in any rooms used for the cooling or storage of packaged fresh meat, up to a height of not less than the usable storage height; or

(iii) in any other room in which unpackaged fresh meat is handled, up to a height of not less than 2 metres,

save that in cold stores erected before 1st January 1983, the interior walls of rooms where only frozen fresh meat is stored may be made of wood;

(c) rounded angles between floor and wall surfaces; save that in rooms of any cold stores in which only frozen meat is stored it shall not be compulsory for such angles to be rounded;

(d) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(e) a ceiling, or where there is no ceiling the interior surface of the roof, which is so constructed and finished as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(f) insulation materials which are rot proof and odourless;

(g) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction, (all ventilation systems to be kept at all times in good working order); and

(h) adequate artificial lighting throughout the slaughterhall and workrooms; which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of fresh meat is normally carried out the overall intensity shall be not less than 540 lux.

3.  In rooms used for the storage of chilled or frozen fresh meat the directing of water towards drains in accordance with paragraph 2(a) is not required.

4.  In rooms used for chilling or refrigerating fresh meat a device with which water may easily be removed is sufficient.

5.  In rooms used for freezing fresh meat, waterproof and rot proof flooring is sufficient.

Regulations 4(2)(a)(i), and (11) 7(1)(e), and 14(1)

SCHEDULE 2 Construction, Layout and Equipment of Slaughterhouses (except low throughput Slaughterhouses) — Additional Requirements

1.  In addition to the general requirements contained in Schedule 1 each slaughterhouse shall have—

(a) a means of controlling access to, and exit from, the premises;

(b) a suitable and sufficient lairage which—

(i) shall be adequately lit so as to enable the inspection of animals; and shall be so constructed that its walls and floors are of impermeable, durable and, in the case of floors, non-slip material and shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected; and

(ii) shall include facilities for watering the animals and a lockable pen or pens with separate drainage in which animals which are diseased or injured, or suspected of being diseased or injured, may be isolated from other animals;

(c) a suitable, sufficient and suitably equipped slaughterhall for the slaughter of animals and dressing of slaughtered animals;

(d) a suitable, sufficient and separate slaughterhall for the slaughter and dressing of any animal which is diseased or injured or suspected of being diseased or injured, where such animals are received at the slaughterhouse, which shall be capable of being securely locked; save that such a room shall not be required if—

(i) the diseased or injured animal is slaughtered after completion of the slaughter of animals which are not diseased or injured or suspected of being diseased or injured and steps are taken to prevent contamination of fresh meat;

(ii) the premises are thoroughly cleaned and disinfected under supervision of a Meat Inspector or OVS before being used again for the slaughtering of animals which are not diseased or injured or suspected of being diseased or injured; and

(iii) suitable and sufficient facilities are provided for the introduction of the body of an animal which is diseased or injured or suspected of being diseased or injured into the slaughterhall in a manner which will not prejudice the hygienic operation of the slaughterhouse;

(e) a suitable system of overhead rails for the hygienic dressing and further handling of carcases; save that such a system shall not be required for the dressing of carcases where such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(f) a clear separation between the soiled and clean working areas of the building so as to protect the clean areas from contamination;

(g) suitable and sufficient facilities, capable of being securely locked, for the isolation of fresh meat requiring further examination by a Meat Inspector or OVS, such facilities to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of fresh meat;

(h) a separate room or rooms capable of being securely locked for the retention of fresh meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary and in any case at least once daily and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable, sufficient and lockable receptacles with closely fitting covers are provided which are capable of being securely locked and which shall be used only for holding fresh meat rejected as being unfit for human consumption and are clearly marked to that effect; and

(iii) any receptacles or chutes used to transport such meat are so constructed, installed and maintained as to avoid risk of contamination of fresh meat intended for human consumption;

(i) a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of fresh meat, which room or rooms shall be equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floors and walls; and, if used to store fresh meat already cooled, shall also have a recording thermometer or recording telethermometer;

(j) subject to paragraph 3, a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines; save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the slaughterhall immediately after the post-mortem inspection and taken to the room or facilities referred to in sub-paragraph (h); or

(ii) the closed circuit mechanical equipment referred to in paragraph 3 is provided;

(k) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the slaughterhouse; save that where a room is provided in accordance with sub-paragraph (j) for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(l) a suitable and sufficient room for the preparation and cleaning of offal (other than the emptying and cleaning of stomachs and intestines and the dressing of guts and tripe) and which includes a separate area for handling heads at a sufficient distance from other offal, if these operations are carried out in the slaughterhouse other than on the slaughterline;

(m) a suitable and sufficient room or place for the wrapping and packaging of offal if this is done in the slaughterhouse; save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(n) a suitable room for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the slaughterhouse;

(o) a suitable and sufficient room for the storage of hides and skins unless they are to be collected and taken away daily;

(p) a suitable and sufficient room or rooms for the storage of horns, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where a room is provided in accordance with sub-paragraph (o) for the storage of hides and skins, that room shall also be regarded as suitable and sufficient for the storage of horns, hooves, fat and other waste material;

(q) a room suitably equipped for carrying out an examination for trichinellosis where such examination is carried out in the slaughterhouse;

(r) an OVS room;

(s) a manure bay save that, where sheep are slaughtered, a manure pit may be used if manure is stored within the boundary of the slaughterhouse and the receptacles referred to in sub-paragraph 1(g) of Schedule 1 are insufficient for holding such material; (such a bay or pit to have impervious walls and floors and to be drained into suitable outlets);

(t) a suitable and separate place (which may be situated outside the boundary of the slaughterhouse) and adequate equipment, for cleaning and disinfecting vehicles used for the transport of animals; and

(u) a suitable and separate place (which may be situated outside the boundary of the slaughterhouse) and adequate equipment, for cleaning and disinfecting vehicles used for the transport of fresh meat.

2.  In the case of a slaughterhouse where swine and other animals are slaughtered, and a separate room for the slaughter and dressing of swine does not exist,

(a) the slaughterhouse shall, where this takes place, contain suitable and sufficient accommodation for the scalding, depilation, scraping and singeing of swine;

(b) such operations shall be performed at a different time from the slaughter and dressing of other animals or in a place which is separated from the slaughterline for other species either by an open space of at least 5 metres or by a partition at least 3 metres high; and

(c) similar separation shall be required between the sections of any slaughterline for swine in the event of any bends in that line bringing subsequent operations into the vicinity of the section used for scalding, depilation, scraping and singeing.

3.  The room and facilities referred to in sub-paragraph 1(i) shall not be required in any slaughterhouse in which the emptying and cleaning of stomachs and intestines is carried out in the slaughterhouse by means of closed circuit mechanical equipment which has a suitable system of ventilation and which satisfies the following requirements, that is to say—

(a) the equipment is installed and arranged in such a manner that operations for separating intestines from the stomach and for the emptying and cleaning of stomachs can be carried out hygienically and the equipment is located in a special place which is clearly separated from any exposed fresh meat by a partition stretching from the floor to a height of at least three metres and surrounding the area where these operations are carried out;

(b) the design and operation of the equipment effectively prevents any contamination of fresh meat;

(c) an air extractor is installed in the equipment which eliminates odours and any risk of aerosol contamination;

(d) the equipment contains a device for ensuring the closed-circuit evacuation of the residual water and the content of stomachs to the slaughterhouse drainage system;

(e) the routes followed by stomachs to and from the equipment are clearly separated and at a suitable distance from the routes followed by other fresh meat;

(f) stomachs are removed from such equipment in a hygienic manner immediately they have been emptied and cleaned; and

(g) staff handling stomachs do not handle, or have access to, any other fresh meat.

Regulations 4(2)(a)(ii), and (11) and 7(1)(e)

SCHEDULE 3 Construction, Layout and Equipment of Cutting Premises (except low throughput Cutting Premises) — Additional Requirements

1.  In addition to the general requirements contained in Schedule 1 all cutting premises shall have—

(a) suitable and sufficient refrigerated rooms, provided with a recording thermometer or recording telethermometer for each room for—

(i) the storage of fresh meat; and

(ii) the separate storage of packaged fresh meat;

(b) a room for cutting up fresh meat and for wrapping fresh meat in accordance with the requirements of Part I of Schedule 13, such room to have a recording thermometer or recording telethermometer;

(c) a separate room or rooms capable of being securely locked for the retention of fresh meat rejected as being unfit for human consumption unless such meat is removed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms: in such circumstances suitable, sufficient and lockable receptacles with closely fitting covers to be provided which shall be used only for holding fresh meat rejected as being unfit for human consumption and to be clearly marked to that effect: any chutes used to transport such meat to be so constructed and installed as to avoid any risk of contamination of fresh meat which has been declared fit;

(d) a suitable and separate room for the packaging of cut fresh meat: except that cutting, boning, wrapping and packaging of fresh meat may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(e) a suitable room for the storage under hygienic conditions of wrapping and packaging material where such operations are carried out in the cutting plant;

(f) an OVS room; and

(g) a suitable place (which may be situated outside the boundary of the cutting premises), and adequate equipment, for the cleaning and disinfection of vehicles used for the transport of fresh meat.

Regulations 4(2)(a)(iii), and (11) and 7(1)(e)

SCHEDULE 4 Construction, Layout and Equipment of Cold Stores — Additional Requirements

1.  In addition to the general requirements contained in Schedule 1 every cold store shall have—

(a) a suitable system for the handling of carcases and wholesale cuts, except in any cold store in which only packaged fresh meat is handled and stored;

(b) sufficiently large chilling and refrigeration rooms, which are easy to clean, with adequate means and procedures to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat;

(c) a recording thermometer or recording telethermometer in or for each storage area;

(d) OVS facilities; and

(e) except in any cold store in which only packaged fresh meat is handled and stored, a suitable place (which may be situated outside the boundary of the cold store) and adequate equipment for the cleaning and disinfection of vehicles used for the transport of fresh meat.

Regulations 4(2)(a)(i) and (ii), (11)and (12)(b)(iv), 7(1)(e) and 14(1)

SCHEDULE 5 Construction, Layout and Equipment of low throughput Slaughterhouses and low throughput Cutting Premises

Part I General Requirements

1.  All low throughput slaughterhouses and low throughput cutting premises shall have—

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on fresh meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate protection against the entry of insects, vermin and birds;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting fresh meat to be so constructed that fresh meat and the base of any receptacles containing such meat do not come into contact with the floor;

(f) suitable, sufficient and separate receptacles with closely fitting covers for collecting and removing all waste and fresh meat not intended for human consumption;

(g) a suitable and sufficient room or rooms capable of being securely locked for the retention of fresh meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary and in any case at least once daily and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable and sufficient receptacles to be provided which are capable of being securely locked and which shall be used only for holding fresh meat rejected as being unfit for human consumption and are clearly marked to that effect; and

(iii) any receptacles or chutes used to transport such meat are so constructed and installed and maintained as to avoid any risk of contamination of fresh meat intended for human consumption;

(h) subject to paragraph 2, suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat; such equipment to have a drainage system which avoids risk of contamination of fresh meat;

(i) subject to paragraph 2, a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of fresh meat, equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floors and walls;

(j) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold potable water or potable water premixed to a suitable temperature, available at an adequate pressure;

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall be clearly distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to fresh meat; and

(iii) if water is stored, covered tanks to contain it of such construction as to enable them to be emptied and kept clean;

(k) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(l) a sanitary convenience; the room in which the convenience is situated shall not communicate directly with any room or area in which fresh meat is being produced, cut up, handled, worked on or stored or any such room as is referred to in paragraph 1(g) of Part I of this Schedule;

(m) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(n) access to suitable, sufficient and adequately equipped facilities where persons working in the premises may change their clothes, not being any part of the premises which at any time contain fresh meat; and

(o) OVS facilities.

2.  The equipment and rooms referred to in paragraph 1(h) and (i) are not required where fresh meat is removed from any low throughput slaughterhouse within 24 hours of slaughter for delivery to cutting premises or butchers' shops and can be taken there within two hours.

3.  Every room in any low throughput slaughterhouse or cutting premises in which any fresh meat is produced, worked on, handled or stored shall have—

(a) floors and floor surfaces of impermeable, rot proof, non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected; (such floors shall be laid in such a way as to facilitate the drainage of water);

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraph 1(g) of Part I of this Schedule, and in sub-paragraphs 1(b), (e), (f), (g) and (i) of Part II of this Schedule, up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in rooms used for the cooling or storage of fresh meat, up to a height of not less than the usable storage height; or

(iii) in any other room in which unpackaged fresh meat is handled, up to a height of not less than 2 metres;

save that in premises erected before 1st July 1991 such interior walls of rooms where only frozen fresh meat is stored may be made of wood;

(c) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(d) a ceiling, or where there is no ceiling the interior surface of the roof, which is constructed and finished so as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(e) insulation materials which are rot proof and odourless;

(f) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction (all ventilation systems to be kept at all times in good working order); and

(g) adequate artificial lighting throughout the slaughterhall and workrooms; which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of fresh meat is normally carried out the overall intensity shall be not less than 540 lux.

Part II Additional Requirements

1.  In addition to the general requirements contained in Part I of this Schedule each low throughput slaughterhouse shall have—

(a) a suitable and sufficient lairage which—

(i) shall be adequately lit so as to enable the inspection of animals; and shall be so constructed that its walls and floors are of impermeable, durable and, in the case of floors, non-slip material and shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected; and

(ii) shall include a lockable pen or pens, or other suitable means and facilities, to enable animals which are diseased or injured or suspected of being diseased or injured to be isolated from other animals;

(b) a suitable, sufficient and suitably equipped slaughterhall for the slaughter of animals and dressing of slaughtered animals;

(c) a suitable system of overhead rails for the hygienic dressing and further handling of carcases; save that such a system shall not be required for the dressing of carcases provided such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(d) a clearly separated area in the slaughterhall intended for the stunning and bleeding of animals;

(e) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines; save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the slaughterhall immediately after the post-mortem inspection and taken to the room or put in the receptacles referred to in sub-paragraph 1(g) of Part I (save that where there is a significant delay between slaughter and post-mortem inspection stomachs and intestines shall be placed in suitable and sufficient facilities, and protected from the risk of contamination, whilst awaiting post-mortem inspection);

(ii) the closed circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided; or

(iii) stomachs and intestines are opened and cleaned in the slaughterhall at times when no slaughtering is taking place;

(f) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the slaughterhouse; save that where a room is provided in accordance with sub-paragraph (e) for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(g) a room of sufficient capacity in relation to the size and type of animals slaughtered with a separate area for the storage of detained carcases, except in cases where such carcases are dispatched immediately under the responsibility of the OVS to a specialist establishment for additional examinations; such room to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of fresh meat;

(h) a suitable and sufficient room or place for the wrapping or packaging of offal if this is done in the slaughterhouse during slaughtering operations, save that preparation, clearing, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(i) a suitable and sufficient room or place for the preparation and clearing of offal if this is done in the slaughterhouse during slaughtering operations;

(j) suitable facilities for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the slaughterhouse;

(k) a suitable and sufficient leakproof facility for the storage of hides and skins unless they are to be collected and taken away daily;

(l) a suitable and sufficient room or rooms for the storage of horns, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where facilities are provided in accordance with sub-paragraph (k) for the storage of hides and skins, those facilities shall also be regarded as suitable and sufficient for the storage of horns, hooves, fat and other waste material;

(m) a manure bay, save that, where sheep are slaughtered, a manure pit may be used if manure is stored within the boundary of the premises and the receptacles referred to in paragraph 1(f) of Part I of this Schedule are insufficient for holding such material; (such a bay or pit to have impervious walls and floors and be drained into suitable outlets); and

(n) a means of introduction of the body of an animal which is diseased or injured or suspected of being diseased or injured into the slaughterhall in a manner which will not prejudice the hygienic operation of the slaughterhouse, save that such a means of introduction shall not be required if—

(i) the diseased or injured animal is slaughtered after completion of the slaughter of animals which are not diseased or injured or suspected of being diseased or injured and steps are taken to prevent contamination of fresh meat; and

(ii) the premises are thoroughly cleaned and disinfected under the supervision of a Meat Inspector or an OVS before being used again for the slaughtering of animals which are not diseased or injured or suspected of being diseased or injured.

Regulations 4(2)(a)(iv) and (v) and (11), 7(1)(e), 14(4), and 17(3)

SCHEDULE 6 Operation and Construction of Farmed Game Handling Facilities and Farmed Game Processing Facilities

Part I General Requirements Applicable to Farmed Game Handling Facilities

1.  The occupier of every farmed game handling facility shall ensure that—

(a) farmed game intended for slaughter there undergoes adequate veterinary inspection;

(b) the Department is informed at least 72 hours in advance of the date and time on which farmed game is to be slaughtered in such premises;

(c) the premises have a suitable place for gathering farmed game where ante-mortem health inspections can be carried out;

(d) the premises have suitable and sufficient accommodation, facilities and equipment for the slaughter of farmed game and for the bleeding and handling of the bodies of such animals;

(e) farmed game animals are subjected to ante-mortem health inspection in accordance with regulation 14(1)(b) not more than 72 hours prior to slaughter;

(f) after shooting or stunning, the bodies of farmed game animals are bled in an approved manner;

(g) the bodies of slaughtered farmed game are hung as quickly as possible after bleeding and are transported as soon as practicable under satisfactory hygiene conditions to a slaughterhouse or farmed game processing facility for the purpose of dressing and post-mortem inspection; and are accompanied during transport to the slaughterhouse by the certificate referred to in Schedule 20; and if the bodies of slaughtered farmed game cannot be transported so as to reach the slaughterhouse or farmed game processing facility within one hour of slaughter, they are transported there in a container or vehicle in which the ambient temperature is maintained at between 0°C and +4°C;

(h) the equipment used for the slaughter and bleeding of farmed game is of a durable, impermeable and corrosion-resistant material not liable to taint the meat;

(i) the equipment referred to in sub-paragraph (h) is cleaned and disinfected in accordance with paragraph 3(d) of Part I of Schedule 7; and

(j) ensure that all equipment and implements which come into contact with farmed game are kept in a good state of repair and all fixtures, fittings and equipment are kept clean.

Part II General Requirements applicable to Farmed Game Processing Facilities

1.  The farmed game processing facility shall have—

(a) a clearly defined boundary with means of controlling access to and from the premises;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply (provided otherwise than by taps operable by hand or arm) of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the clearing and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on farmed game meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected; and

(ii) if to be used for handling, storing or transporting farmed game meat to be so constructed that farmed game meat and the base of any receptacles containing such meat do not come into contact with the floor; the surfaces of any equipment and fittings which are likely to come into contact with unpackaged farmed game meat to be kept smooth;

(f) facilities for the hygienic handling and protection of farmed game meat during loading and unloading;

(g) suitable and sufficient receptacles with closely fitting covers for collecting and removing all waste and farmed game meat not intended for human consumption;

(h) suitable refrigeration equipment to enable the internal temperature of farmed game meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen farmed game meat, such equipment to have a drainage system which avoids risk of contamination of farmed game meat;

(i) a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of farmed game meat, equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floors and walls; where a refrigerated room is used to store farmed game meat already cooled, it shall also have a recording thermometer or recording telethermometer;

(j) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold potable water, or potable water premixed to a suitable temperature available at an adequate pressure;

(ii) the separation of any water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall clearly be distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to farmed game meat; and

(iii) if water is stored, fully covered tanks to contain it which tanks shall be of such construction as to enable them to be emptied and kept clean;

(k) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of farmed game meat, gratings and traps shall not be required;

(l) an arrangement of rooms so that—

(i) there are suitable, sufficient and adequately equipped rooms for persons working in the premises to change their clothes, and sanitary conveniences, separate from any part of the premises which at any time contain farmed game meat;

(ii) clean protective clothing is stored separately from other clothing;

(iii) surfaces of the walls and floors of such rooms are smooth, washable and impermeable; and

(iv) any room in which a sanitary convenience is situated shall not communicate directly with any room or area in which any farmed game meat is being produced, cut up, handled, worked on or stored or in any such room as is referred to in sub-paragraph (s);

(m) sufficient and adequately equipped showers which are for the use of persons working in the premises and are situated near the rooms where such persons may change their clothes;

(n) suitable facilities for the storage of detergents, disinfectants and similar substances;

(o) adequate protection against the entry of insects, vermin and birds;

(p) a suitable and sufficient room for the dressing of carcases of farmed game;

(q) a suitable system of overhead rails for the hygienic dressing and further handling of carcases; save that such a system shall not be required for the dressing of carcases where such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(r) suitable and sufficient facilities, capable of being securely locked, for the isolation of farmed game meat requiring further examination by an OVS or inspector; such facilities to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of farmed game meat;

(s) separate room or rooms capable of being securely locked for the retention of farmed game meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable, sufficient receptacles with closely fitting covers shall be provided which are capable of being securely locked and which shall be used only for holding farmed game meat rejected as being unfit for human consumption and are clearly marked to that effect; and

(iii) any chutes or receptacles used to transport such meat are so constructed and installed and maintained as to avoid risk of contamination of farmed game meat intended for human consumption;

(t) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines; save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the dressing room immediately after the post-mortem inspection and taken to the room or receptacles referred to in sub-paragraph (s); or

(ii) the closed-circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided;

(u) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the premises; save that where a room is provided in accordance with sub-paragraph (t) for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(v) a suitable and sufficient room for the preparation and cleaning of offal (other than the emptying and cleaning of stomachs and intestines and the dressing of guts and tripe) and which includes a separate area for handling heads at a sufficient distance from other offal, if these operations are carried out in the premises other than on the dressing line;

(w) a suitable and sufficient room or place for the packaging of offal if this is done in the premises; save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(x) a suitable room for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the premises;

(y) a suitable and sufficient room for the storage of hides and skins unless they are to be collected and taken away daily;

(z) a suitable and sufficient room or rooms for the storage of antlers, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where a room is provided in accordance with sub-paragraph (y) for the storage of hides and skins, that room shall also be regarded as suitable and sufficient for the storage of antlers, hooves, fat and other waste material;

(aa) an OVS room;

(bb) if the bodies of slaughtered farmed game are received from other premises, a suitable and separate place (which may be situated outside the boundary of the premises), and adequate equipment, for clearing and disinfecting vehicles used for transporting the bodies of slaughtered farmed game;

(cc) a suitable and separate place (which may be situated outside the boundary of the premises) and adequate equipment, for clearing and disinfecting vehicles used for the transport of farmed game meat;

(dd) satisfactory and hygienic facilities for the disposal of solid and liquid waste;

(ee) a clear separation between the soiled and clean working areas of the building so as to protect the clean areas from contamination; and

(ff) a room suitably equipped for carrying out an examination for trichinellosis where such examination is carried out in the premises.

2.  Every room in which farmed game meat is produced, worked on, handled or stored and any area through which farmed game meat is transported shall have—

(a) floors and floor surfaces of impermeable, rot proof non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected; (such floors shall be laid in such a way as to facilitate the drainage of waste water);

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraphs 1(p), (r), (s), (t), (u) and (v) above up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in any rooms used for the cooling or storage of farmed game meat, up to a height of not less than the usable storage height; or

(iii) in any other room in which unpackaged farmed game meat is handled, up to a height of not less than 2 metres;

(c) rounded angles between floor and wall surfaces; save that in rooms of any premises in which only frozen farmed game meat is stored such angles need not be rounded;

(d) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(e) a ceiling, or, where there is no ceiling the interior surfaces of the roof, which is so constructed and finished so as to minimalise condensation, mould development, flaking and the lodgement of dirt, and to be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(f) insulation materials which are rot proof and odourless;

(g) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction; (all ventilation systems shall at all times be kept in good working order); and

(h) adequate artificial lighting throughout the workrooms (which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of farmed game meat is normally carried out the overall intensity shall be not less than 540 lux).

3.  The occupier of every farmed game processing facility shall ensure that the requirements of Schedule 7 are observed.

Part III General Requirements applicable to Low Throughput Farmed Game Processing Facilities

1.  All low throughput farmed game processing facilities shall have—

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on farmed game meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected; and

(ii) if to be used for handling, storing or transporting farmed game meat, to be so constructed that farmed game meat and the base of any receptacles containing such meat do not come into contact with the floor;

(f) suitable and sufficient receptacles with closely fitting covers for collecting and removing all waste and farmed game meat not intended for human consumption;

(g) subject to paragraph 2, suitable refrigeration equipment to enable the internal temperature of farmed game meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen farmed game meat; such equipment to have a drainage system which avoids risk of contamination of farmed game meat;

(h) subject to paragraph 2, a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of farmed game meat, equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floor and walls;

(i) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold potable water, or potable water premixed to a suitable temperature, available at an adequate pressure;

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall clearly be distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to farmed/wild game meat; and

(iii) if water is stored, in fully covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;

(j) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(k) a sanitary convenience; the room in which the convenience is situated shall not communicate directly with any room or area in which farmed game meat is being produced, cut up, handled, worked on or stored or in any such room as is referred to in sub paragraph (q);

(l) adequate protection against the entry of insects, vermin and birds;

(m) a suitable and sufficient room for the dressing of carcases of farmed game;

(n) a suitable system of overhead rails for the hygienic dressing and further handling of carcases; save that such a system shall not be required for the dressing of carcases where such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(o) suitable and sufficient facilities, capable of being securely locked, for the isolation of farmed game meat requiring further examination by an OVS or inspector; such facilities to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of farmed/wild game meat except that refrigeration facilities shall not be required where farmed game meat is removed from any low throughput farmed game processing facility within 24 hours of slaughter for delivery to cutting premises or butchers' shops and such transportation can be completed within one hour;

(p) a suitable and sufficient room or rooms capable of being securely locked for the retention of farmed game meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable and sufficient receptacles with closely fitting covers shall be provided which are capable of being securely locked and which shall be used only for holding farmed game meat rejected as being unfit for human consumption and are clearly marked to that effect; and

(iii) any chutes or receptacles used to transport such meat are so constructed and installed and maintained as to avoid risk of contamination of farmed game meat intended for human consumption;

(q) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines; save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the dressing room immediately after the post-mortem inspection and taken to the room or receptacles referred to in sub-paragraph (q) (save that where there is a significant delay between slaughter and post-mortem inspection stomachs and intestines shall be placed in suitable and sufficient facilities, and protected from the risk of contamination, whilst awaiting post mortem inspection); or

(ii) the closed-circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided;

(r) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the premises; save that where a room is provided in accordance with sub-paragraph (q) for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(s) a suitable and sufficient room or place for the wrapping and packaging of offal if this is done in the premises during dressing operations, save that preparation, clearing, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(t) a suitable and sufficient room or place for the preparation and clearing of offal if this is done in the premises during dressing operations;

(u) suitable facilities for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the premises; save that preparation, clearing, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(v) a suitable and sufficient leakproof facility for the storage of hides and skins unless they are to be collected and take away daily;

(w) suitable and sufficient room or rooms for the storage of antlers, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where a facility is provided in accordance with sub-paragraph (v) for the storage of hides and skins, that facility shall also be regarded as suitable and sufficient for the storage of antlers, hooves, fat and other waste material;

(x) OVS facilities.

2.  The equipment and rooms referred to in sub-paragraphs 1(g) and (h) shall not be required where fresh meat is removed from any low throughput farmed game processing facility within 24 hours of slaughter for delivery to cutting premises or butchers shops and such transportation can be completed within one hour.

3.  Every room in which farmed game meat is produced, worked on, handled or stored and any area through which farmed game meat is transported shall have—

(a) floors and floor surfaces of impermeable, rotproof non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected; (such floors shall be laid in such a way as to facilitate the drainage of water);

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in paragraph 1(m), (p), (q), (r), (s) and (t) up to a height of not less than 3 metres or the full height of the room, whichever is lower;

(ii) in any rooms used for the cooling or storage of farmed game meat, up to a height of not less than the usable storage height; or

(iii) in any other room in which unpackaged farmed game meat is handled, up to a height of not less than 2 metres;

(c) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(d) a ceiling, or where there is no ceiling the interior surface of the roof, which is so constructed and finished as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(e) insulation materials which are rotproof and odourless;

(f) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction; (all ventilation systems to be kept at all times in good working order); and

(g) adequate artificial lighting throughout the workrooms which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of farmed game meat is normally carried out the overall intensity shall be not less than 540 lux).

4.  The occupier of every low throughput farmed game processing facility shall ensure that the requirements of Schedule 7 are observed.

Regulations 4(2)(a)(i), (ii), (iii), (v) and (vi), 7(1)(e) and 12(1)(c)

SCHEDULE 7 Hygiene requirements in relation to Staff, Premises, Equipment and Implements

Part I Requirements Applicable in all Premises

1.  The occupier of any premises shall keep them or cause them to be kept, in such a state of cleanliness and otherwise so conduct them as to prevent the risk of contamination of any fresh meat in the premises or, in the case of any slaughterhouse, of any blood intended for human consumption, and in particular shall—

(a) ensure that subject to paragraph 3 of Schedule 9 and sub-paragraph 2(a) of Schedule 11, the premises and any plant, equipment, machinery or implements contained in them are not used for any purpose which is not properly connected with the preparation and storage of fresh meat, and that instruments for cutting up such meat are used solely for that purpose;

(b) ensure that fresh meat and the base of receptacles which contain, or may at any time contain, such meat do not come into contact with any floors, doors, columns, pillars or any other surfaces of any room;

(c) ensure that fresh meat requiring further examination by a Meat Inspector or OVS or rejected as unfit for human consumption is handled and transported in a manner avoiding contamination of fresh meat which has been declared fit for human consumption;

(d) ensure that fresh meat or blood intended for human consumption does not come into contact with any fresh meat requiring further examination by a Meat Inspector or OVS or rejected as being unfit for human consumption or the inedible by-products of the slaughtering of animals;

(e) ensure that tanks containing water used in the premises are kept fully covered and maintained in a clean state;

(f) where the premises are supplied with water which is only suitable for the purpose of fire fighting or the operation of refrigerators or steam boilers, ensure that any such water is not used for any other purpose;

(g) ensure that all detergents, disinfectants, pesticides and rodenticides used in the premises are of such a kind and are used in such a manner as not to affect the fitness of any fresh meat;

(h) ensure that all equipment and implements which come into contact with fresh meat are kept in a good state of repair and all fixtures, fittings and equipment are kept clean;

(i) ensure that sawdust or any similar substance is not spread on floors;

(j) cause the interior surfaces of any room or other place in which fresh meat or by-products are produced, cut up, handled, stored or packaged, and any room used for the retention of such meat rejected as being unfit for human consumption, to be cleaned and disinfected as often as may be necessary to maintain them at all times in a satisfactory state of cleanliness and in such condition as to prevent the absorption of any blood, refuse, filth or other offensive matter; and ensure that, in any event, the wall and floor surfaces of any room in which fresh meat is produced or cut up shall be thoroughly cleaned and disinfected when such operations are completed for the day;

(k) cause the changing rooms to be kept clean;

(l) ensure that any vehicles referred to in paragraph 1(t) and (u) of Schedule 2, paragraph 1(h) of Schedule 3 and paragraph 1(bb) and (cc) of Part II of Schedule 6 for which he is responsible are thoroughly cleaned and disinfected after use in the place provided for such purpose;

(m) cause every sanitary convenience, and the room in which it is situated to be kept clean and every such sanitary convenience to be maintained in efficient working order and to be provided with an adequate supply of toilet paper held in a suitable fitting;

(n) ensure that all washing facilities are kept clean and in good working order;

(o) cause a clearly legible notice requesting users to wash their hands after using the convenience to be affixed and maintained in a prominent position near every sanitary convenience;

(p) take all reasonable steps to ensure that no waste, whether solid or liquid, is deposited or allowed to accumulate in premises;

(q) ensure that receptacles (other than manure bays or manure pits) which contain blood, manure, garbage, filth or refuse are kept covered with closely fitting covers; and

(r) ensure that rodents, insects and other vermin are systematically destroyed.

2.  —

(1) A person shall not engage in the handling of fresh meat if he is suffering from or suspected of suffering from, or is the carrier of, any disease or condition which may render a person liable to contaminate fresh meat or is wearing a bandage on the hands or forearms other than a waterproof dressing protecting a non-infected wound.

(2) As soon as any person engaged in the handling of fresh meat or blood intended for human consumption becomes aware that he is suffering from, or is the carrier of, such disease or condition he shall forthwith give notice of the fact to the occupier or person in charge of the premises.

3.  Every person engaged in slaughtering animals or working on or handling fresh meat shall—

(a) wear footwear and light coloured overalls or other suitable clothing, including covering for the hair of the head, and, where necessary, the neck, all of which articles shall, unless disposable, be easily cleanable, reserved exclusively for the use of persons slaughtering animals or working on or handling exposed or wrapped fresh meat, clean at the commencement of every working day and renewed during the day as necessary;

(b) keep as clean as may be reasonably practicable by thorough and frequent washing, in such a manner as to avoid any risk of contamination of fresh meat or blood, of all parts of his person or clothing which are liable to come into contact with any fresh meat or blood; and, in particular, shall wash his hands with hot water and soap or other detergent frequently during the working day and each time work is started and resumed and shall wash his hands and arms in such manner immediately after contact with animals or fresh meat which he knows or suspects to be diseased; and shall not use the same disposable towels more than once to dry hands and arms;

(c) keep any open cuts or abrasions on any exposed part of his person covered with a suitable waterproof dressing;

(d) ensure that all equipment and implements which come into contact with fresh meat are cleansed and subsequently disinfected in water at a temperature of not less than +82°C—

(i) prior to commencement of work;

(ii) frequently during the course of each working day;

(iii) immediately after any contact with fresh meat known or suspected to be diseased;

(iv) before re-use after any break in work; and

(v) at the end of each working day; and

(e) before being engaged to slaughter animals or work on or handle unpackaged fresh meat, obtain a medical certificate certifying that there is no objection on public health grounds to such activities and produce every such medical certificate on request to an OVS or to a veterinary officer, and any other person liable to come into contact with any fresh meat shall wear the appropriate clothing and footwear described in sub-paragraph (a).

4.  A person shall not—

(a) urinate, defecate or spit except in a sanitary convenience;

(b) bring into or keep in any part of the premises containing fresh meat any article liable to prejudice the maintenance of hygiene or the proper performance of the functions reserved for that part of the premises;

(c) wipe down any carcase or any offal;

(d) use tobacco (including snuff) in any part of the premises which may contain fresh meat or blood intended for human consumption or while he is handling any such meat or blood;

(e) change his clothes in any part of the premises which may contain fresh meat;

(f) take any fresh meat or blood intended for human consumption, or any item of equipment which might come into contact with such meat or blood, into a room or other place which contains a sanitary convenience; and

(g) bring into, or permit to be brought into or remain in the premises, any creature (other than one of the species referred to in regulation 2 or a working dog); or bring any working dog or permit any such dog to be brought into or remain in any part of any premises used for the production, cutting up, handling or storage of fresh meat or for the storage of blood intended for human consumption.

5.  Every person entering licensed premises shall, before handling any fresh meat or blood intended for human consumption, thoroughly wash all parts of his person that may come into contact with such meat or blood and change into clean clothing and footwear as provided by sub-paragraph 3(a).

Part II Additional Requirements applicable in all Slaughterhouses and Farmed Game Processing Facilities

1.  The occupier of every slaughterhouse and farmed game processing facility shall ensure that—

(a) receptacles provided for holding blood intended for human consumption are clearly identified and used for no other purpose;

(b) any scalding tanks are emptied and washed out as often as is reasonably necessary and thoroughly cleaned at the end of each working day;

(c) pithing rods, if used, must be capable of being cleansed and disinfected and be kept cleansed between use on each animal;

(d) prior to post-mortem inspection carcases or offal do not come into contact with each other and, during chilling, carcases are so hung as to allow air to circulate freely between them at all times;

(e) the lairage is kept clean;

(f) the contents of every receptacle containing blood, and waste and every manure bay are removed from the slaughterhouse or farmed game processing facility as often as may be necessary to prevent a nuisance and in any event at least once in every 2 days and, after the contents have been so removed, the receptacle or bay is thoroughly cleaned before being used again; save that the contents of manure pits may remain in the slaughterhouse more than 2 days provided that the contents are kept dry, the lairages are operated in a hygienic manner and the pits whenever emptied are thoroughly cleaned before being used again;

(g) hides, skins, horns, hooves, swine’s bristles and fat not intended for human consumption are collected and taken away daily unless they are stored in the room or rooms provided for the storage of such products, and by-products of slaughtering not intended for human consumption are removed from the premises as often as may be necessary to prevent a nuisance; and

(h) fresh meat rejected as being unfit for human consumption is removed as soon as possible to the room or receptacle provided for the retention of such meat in a manner which avoids any risk of contamination of fresh meat which is intended for human consumption and such accommodation is kept locked except when it is necessarily opened for the reception and removal of unfit meat or at the request of an OVS or inspector for the purpose of the examination and seizure of such meat.

2.  In a slaughterhouse or farmed game processing facility a person shall not—

(a) when stirring any blood intended for human consumption, permit his hand or other part of his person to come into contact with such blood;

(b) inflate in any manner the carcase or any part whatsoever of any animal intended for human consumption; save that this shall not apply in the case of the slaughter by the Jewish method of animals intended as food for Jewish persons provided that any organs so inflated are not intended for human consumption, and except that mechanical insufflation may be used for the flaying of lambs and kids of a live weight of less than 15 kg, in accordance with hygiene requirements; or

(c) use any equipment that has been used in a knacker’s yard.

Regulations 4(2)(a)(i) and (iv), 7(1)(a), 10(1)(a) and 17(4)

SCHEDULE 8 Ante-Mortem Health Inspection Requirements

1.  Subject to paragraph 2, animals intended for slaughter for sale for human consumption shall undergo ante-mortem health inspection at the slaughterhouse before slaughter and such inspection shall take place—

(a) not more than 24 hours after arrival;

(b) not more than 24 hours before slaughter; and

(c) at any other time, if required by the OVS.

2.  An animal to which the provisions of paragraph 2(e), 4 or 5 of Schedule 3 to the Welfare of Animals (Slaughter or Killing) Regulations (Northern Ireland) 1996 applies shall not be subjected to an ante-mortem health inspection in accordance with paragraph 1 if it is not reasonably practicable for such an inspection to be carried out before it is necessary for the animal to be slaughtered.

3.  The ante-mortem health inspection shall be made under adequate natural or artificial lighting.

4.  The ante-mortem health inspection shall determine—

(a) whether the animals are showing clinical signs of a disease which can be transmitted through the fresh meat to humans or animals or whether there are any indications that such a disease may occur;

(b) whether they are showing clinical signs of a disease or disorder which would be likely to make fresh meat unfit for human consumption;

(c) whether they are injured, fatigued or stressed; and

(d) whether there is visible evidence that substances with pharmacological effects have been administered to them or that they have consumed any other substances which may make fresh meat unfit for human consumption.

5.  Animals shall not be slaughtered for the production of fresh meat for human consumption if they—

(a) show any of the conditions mentioned in sub-paragraphs 4(a), (b) and (d) of this Schedule;

(b) have not been rested for an adequate period of time, which, for fatigued or stressed animals, must not be less than 24 hours unless an OVS or, in the case of a farmed game handling facility, a veterinary surgeon has determined otherwise; or

(c) have been found to have any form of clinical tuberculosis.

6.—(1) An animal which shows any of the conditions mentioned in sub-paragraphs 4(a) or (b) of this Schedule shall be taken to and kept in that part of the lairage provided for the isolation of animals which are diseased or injured or suspected of being diseased or injured.

(2) Unless, following a subsequent ante-mortem health inspection, an OVS passes the animal as fit for slaughter for human consumption, he may require that it shall be slaughtered and dressed in the room or alternatively using the method of operation and facilities referred to in sub-paragraph 1(d) of Schedule 2, or in the case of a low throughput slaughterhouse, after the completion of slaughter of all other animals for the time being in the lairage.

7.  In the case of a live animal imported into the UK from a relevant EEA State, the OVS shall make such examination as may be required in order to meet the requirements of Council Directive 90/425/EEC(27).

Regulations 4(2)(a)(i) and (v) and 7(1)(e)

SCHEDULE 9 Slaughter and Dressing Practices — Requirements Appplicable in Slaughterhouses and Farmed Game Processing Facilities

1.—(1) The occupier and persons engaged in the handling of fresh meat shall ensure that—

(a) animals brought into the slaughterhall of any slaughterhouse are slaughtered without delay;

(b) in any slaughterhouse where both swine and other animals are slaughtered, swine are slaughtered and dressed in a separate room or alternatively using the method of operation referred to in paragraph 2 of Schedule 2;

(c) in any slaughterhouse where both farmed game and other animals are slaughtered, farmed game is slaughtered and dressed in a separate room or at a different time from other animals;

(d) fresh meat is adequately protected from the risk of contamination at all stages of the slaughtering and dressing process and during storage and despatch and in particular that—

(i) bleeding and dressing processes are not carried out on the floor and no carcase or offal comes into contact with the floor;

(ii) during the dressing process adequate precautions are taken to avoid the risk of discharge of materials and fluids from the alimentary tract, urinary bladder and uterus of any animal; and

(iii) offal is removed from the carcase in such a way as to avoid contamination of the offal or the carcase;

(e) bleeding is completed without delay and all blood is immediately swilled down a drain via a suitable trough or collected in a clean receptacle provided for that purpose and, if intended for human consumption, is so kept as to remain readily identifiable with the carcases from which it was collected until the carcases have been inspected in accordance with Schedule 10;

(f) the following are discarded immediately after slaughter—

(i) in the case of sheep and goats, the head, including the tongue and brain, if no part of it is intended for human consumption;

(ii) the penis if it is not intended for human consumption, and a Meat Inspector or OVS is satisfied that it shows no pathological symptom or lesion;

(g) without prejudice to paragraph 1(j) of Schedule 2, paragraph 1(e) of Part II of Schedule 5, paragraph 1(t) of Part II of Schedule 6, paragraph 1(r) of Part III of Schedule 6 and sub-paragraph (n), and subject to the requirements of regulation 11, the stomachs and intestines of slaughtered animals are removed from the slaughterhall or in the case of a farmed game processing facility, the dressing room, unopened, and in such a manner that they do not come into contact with the floor, as soon as possible after they have been separated from the carcase and that they are not opened or cleaned in any part of the premises which contains blood intended for human consumption or any fresh meat other than stomachs or intestines;

(h) slaughtered animals are dressed in the following manner—

(i) in the case of bovine animals, solipeds and farmed deer, by the removal of the hide or skin, (save that the head of any bovine animals under six weeks old and the head of any deer not intended for human consumption need not be flayed provided it is handled in a manner avoiding contamination of fresh meat and that the OVS is satisfied that the head can be satisfactorily inspected), the tonsils, the horns or antlers (which shall be removed at the time of flaying), the head (save that where retention of the ears on carcases of bovine animals is necessary for any certification purpose removal of the ears may be delayed until completion of that certification), the viscera (save that the lungs, the heart, the liver, the spleen and the mediastinum may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (f)(ii)), the urinary bladder, the feet up to the carpal and tarsal joints and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder; the kidneys shall be removed from their fatty coverings and their perirenal capsules; the spinal cord shall be removed from bovine animals over six months;

(ii) in the case of swine, by the removal of the tonsils, the hair and bristles (where the bristles are removed by using a debristling agent the carcase must immediately afterwards be rinsed in water which is clean and wholesome) or the skin, the claws, the viscera (save that the lungs, the heart, the liver, the spleen and the mediastinum may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (f)(ii)), the urinary bladder, and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder; the kidneys shall be removed from their fatty coverings and their perirenal capsules;

(iii) in the case of sheep and goats, by the removal of the skin, the head, the viscera (save that the lungs, the heart, the liver, the spleen and the mediastinum may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (f)(ii)), the urinary bladder, the feet up to the carpal and tarsal joints and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder; the kidneys shall be removed from their fatty coverings;

(i) during the flaying of any cow the teats are not excised and are left intact for removal with the udder from the carcase;

(j) no incision is made into the substance of any udder except by or on the direction of a Meat Inspector or OVS;

(k) there is no contact between the external surfaces of the skin of any animal and any offal or flayed or partly flayed carcase and there is no placing of the unskinned head of any bovine animal under 6 weeks of age, deer, sheep or goat in any room containing fresh meat;

(l) every hide and skin is removed from any part of the slaughterhouse or farmed game processing facility containing any fresh meat or containing any blood intended for human consumption as soon as possible after it has been separated from the carcase, every such hide and skin being removed in such a way that it does not come into contact with the floor;

(m) evisceration is carried out immediately after flaying or depilation as appropriate and completed—

(i) not later than 45 minutes after stunning;

(ii) in the case of religious slaughter, not later than 30 minutes after bleeding;

(iii) in the case of the slaughtered and bled body of an animal brought into a slaughterhouse in accordance with regulation 18(2) no later than 3 hours after slaughter; or

(iv) in the case of the slaughtered and bled bodies of farmed game brought into a slaughterhouse or farmed game processing facility in accordance with sub-paragraph (e) of Part I of Schedule 6, no later than 3 hours after slaughter;

(n) subject to sub-paragraph (g), the organs and viscera of any animal are so kept as to remain readily identifiable with the carcase until that carcase has been inspected in accordance with Schedule 10, and any samples required for residue tests under the Animals, Meat and Meat Products (Examination for Residues and Maximum Residue Limits) Regulations (Northern Ireland) 1992(28) have been taken, and the head and feet of any animal are kept available for inspection in the slaughterhouse or farmed game processing facility until an OVS or inspector authorises their removal;

(o) carcases of solipeds, bovine animals over six months old and, subject to paragraph (2), swine over four weeks old are split lengthwise through the spinal column before being submitted for inspection in accordance with Schedule 10 and any other carcase or the head of any animal is split lengthwise if a Meat Inspector or OVS considers it necessary for the purpose of carrying out the inspection prescribed in Schedule 10;

(p) slaughtered animals are dressed and treated in such a manner as not to prevent or hinder inspection in accordance with Schedule 10 and in particular no carcase is cut up and, subject to sub-paragraph (f), no part other than the hide or skin of any slaughtered animal is removed from the slaughterhouse or farmed game processing facility until the inspection prescribed in Schedule 10 has been completed and any samples required for residue tests under the Animals, Meat and Meat Products (Examination for Residues and Maximum Residue Limits) Regulations (Northern Ireland) 1992 have been taken, and no action is taken which might alter or destroy any evidence of disease or contamination before inspection;

(q) subject to paragraph 3 of Schedule 11, fresh meat is placed without undue delay in a refrigeration room and is brought progressively to an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and + 3°C for offal and is subsequently kept constantly at or below that temperature; save that fresh meat shall not be required to be so refrigerated where—

(i) it is removed from any slaughterhouse or farmed game processing facility within 24 hours of slaughter for delivery to cutting premises or butchers' shops;

(ii) such transportation can be completed within two hours; and

(iii) provided it is kept under hygienic conditions before removal from such premises;

(r) meat resulting from trimming of the sticking point, rejected as unfit for human consumption under Schedule 10, Part IX paragraph 8, is removed;

(s) no implement is left in fresh meat; and

(t) where back bleeding ensues upon the slaughter of an animal, the pleura are not completely detached from the carcase until a Meat Inspector or OVS authorises their removal.

(2) To take account of technological requirements, or where carcases are intended for the production of traditional pig products or cuts, the OVS may authorise the submission for inspection of carcases of swine not split in half.

(3) In sub-paragraph (1)(q) “refrigeration room” means a room such as is mentioned—

(a) in paragraph 1(i) of Schedule 2;

(b) in paragraph 1(i) of Part I of Schedule 5;

(c) in paragraph 1(i) of Part II of Schedule 6; and

(d) in paragraph 1(h) of Part III of that Schedule.

2.  In any slaughterhouse—

(a) where bovine animals, sheep, goats, solipeds or farmed deer are slaughtered and dressed following the slaughter of swine, the occupier shall ensure that thorough cleaning and disinfection of the slaughterhall takes place following the slaughter of swine; and

(b) where other animals are slaughtered and dressed following the slaughter and dressing of farmed game, the occupier shall ensure that thorough cleaning and disinfection of the slaughterhall takes place following the slaughter of farmed game.

3.  Large wild game may be slaughtered and dressed in a slaughterhouse provided that—

(a) any carcase of such game is skinned in a room separate from that reserved for fresh meat, or at a different time; and

(b) any such slaughterhouse is granted a special approval for the purposes of Council Directive 92/45/EEC.

Regulations 4(2)(a)(i) and (v), 7(1)(b) and (c), 10(1)(a) and (b), 12(1)(d) and (2)(d)(ii) and 13(1)(a)(vii)(bb) and (cc)

SCHEDULE 10 Post-Mortem Health Inspection Requirements applicable in Slaughterhouses and Farmed Game Processing Facilities

Part I General Requirements

1.  At every slaughterhouse and every farmed game processing facility, the carcase and offal and where appropriate, the blood of each slaughtered animal intended for sale for human consumption shall be inspected without delay by an OVS or inspector acting under his supervision and any such OVS or inspector shall have regard to—

(a) the age and sex of the animal;

(b) the state of nutrition of the animal;

(c) any evidence of bruising or haemorrhage;

(d) any local or general oedema;

(e) the efficiency of bleeding;

(f) any swelling, deformity or other abnormality of bones, joints, musculature or umbilicus;

(g) any abnormality in consistency, colour, odour (such as pronounced sexual odours) and, where appropriate, taste;

(h) the condition of the pleura and peritoneum; and

(i) any other evidence of abnormality.

2.  The inspection shall include—

(a) visual examination of the slaughtered animal and the organs belonging to it;

(b) palpation of the organs referred to in Parts II to VII of this Schedule and, where considered necessary by a Meat Inspector or OVS, the uterus;

(c) incisions of organs and lymph nodes as specified in Parts II to VII of this Schedule; and

(d) any additional incisions or examinations that a Meat Inspector or OVS considers necessary.

Part II Specific Requirements for Bovine Animals not less than six weeks old

1.  In the case of bovine animals not less than six weeks old the inspection shall include—

(a) visual examination of the head and throat for which purpose the submaxillary, retropharyngeal and parotid lymph nodes shall be examined in detail, examination of the external (masseter) cheek muscles shall be carried out in which at least two deep incisions on each side shall be made and the internal (pterygoid) cheek muscles in which at least one deep incision on each side shall be made; all incisions shall be made parallel to the mandible from its upper muscular insertion, and visual examination and palpation of the tongue, having been freed to permit a detailed visual examination of the mouth and fauces shall be carried out;

(b) visual examination of the trachea and lungs, for which purpose palpation of the lungs shall be carried out; the bronchial and mediastinal lymph nodes shall be examined in detail and where the lungs are intended for human consumption, the trachea and the main branches of the bronchi shall be opened lengthwise and the lungs shall be incised in their posterior third at right angles to their main axes;

(c) visual examination of the pericardium and the heart for which purpose the latter shall be incised lengthwise so as to open the ventricles and to cut through the intraventricular septum;

(d) visual examination of the diaphragm;

(e) visual examination and palpation of the liver, the hepatic and pancreatic lymph nodes for which purpose the gastric surface of the liver and the base of the caudate lobe shall be incised to examine the bile ducts;

(f) visual examination of the alimentary tract, the mesentery, the gastric and mesenteric lymph nodes for which purpose the gastric and mesenteric lymph nodes shall be palpated and, where a Meat Inspector or OVS considers it necessary, examined in detail;

(g) visual examination and where a Meat Inspector or OVS considers it necessary, palpation of the spleen;

(h) visual examination of the kidneys and, where a Meat Inspector or OVS considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

(i) visual examination of the pleura and peritoneum;

(j) visual examination of the genital organs except the penis if it has been discarded in accordance with paragraph 1(f)(ii) of Schedule 9; and

(k) visual examination and, where a Meat Inspector or OVS considers it necessary, palpation and incision of the udder of a cow and its lymph nodes for which purpose, where the udder is intended for human consumption, each half of it shall be opened by a long deep incision as far as the lactiferous sinuses and its lymph nodes shall be examined in detail and such incisions shall be carried out in such a way that they do not contaminate meat.

Part III Specific Requirements for Bovine Animals less than six weeks old

1.  In the case of bovine animals under six weeks old the inspection shall include—

(a) visual examination of the head and the throat for which purpose the retropharyngeal lymph nodes shall be examined in detail; the mouth and fauces shall be examined and the tongue shall be palpated;

(b) visual examination of the lungs and trachea, for which purpose palpation of the lungs shall be carried out, the bronchial and mediastinal lymph nodes shall be examined in detail and where the lungs are intended for human consumption the trachea and the main branches of the bronchi shall be opened lengthwise and the lungs shall be incised in their posterior third at right angles to their main axes;

(c) visual examination of the pericardium and the heart for which purpose the latter shall be incised lengthwise so as to open the ventricles and cut through the intraventricular septum;

(d) visual examination of the diaphragm;

(e) visual examination and palpation of the liver and the hepatic lymph nodes; visual examination of the pancreatic lymph nodes and, where a Meat Inspector or OVS considers it necessary, incision of the liver and examination in detail of the hepatic lymph nodes;

(f) visual examination of the alimentary tract, the mesentery, the gastric and mesenteric lymph nodes for which purpose the gastric and mesenteric lymph nodes shall be palpated and, where a Meat Inspector or OVS considers it necessary, examined in detail;

(g) visual examination and, where a Meat Inspector or OVS considers it necessary, palpation of the spleen;

(h) visual examination of the kidneys and, where a Meat Inspector or OVS considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

(i) visual examination of the pleura and peritoneum; and

(j) visual examination and palpation of the umbilical region and the joints; and, where a Meat Inspector or OVS considers it necessary, the umbilical region shall be incised, the joints opened and the synovial fluid examined.

Part IV Specific Requirements for Swine

1.  In the case of swine the inspection shall include—

(a) visual examination of the head and the throat for which purpose the submaxillary lymph nodes shall be examined in detail; visual examination of the mouth, fauces and tongue;

(b) visual examination of the trachea and lungs, for which purpose palpation of the lungs and of the bronchial and mediastinal lymph nodes shall be carried out and where the lungs are intended for human consumption the trachea and the main branches of the bronchi shall be opened lengthwise and the lungs shall be incised in their posterior third at right angles to their main axes;

(c) visual examination of the pericardium and the heart for which purpose the latter shall be incised lengthwise so as to open the ventricles and to cut through the intraventricular septum;

(d) visual examination of the diaphragm;

(e) visual examination and palpation of the liver and the hepatic lymph nodes; and visual examination of the pancreatic lymph nodes;

(f) visual examination of the alimentary tract, the mesentery and the gastric and mesenteric lymph nodes for which purpose the gastric and mesenteric lymph nodes shall be palpated and, where a Meat Inspector or OVS considers it necessary, examined in detail;

(g) visual examination and, where a Meat Inspector or OVS considers it necessary, palpation of the spleen;

(h) visual examination of the kidneys and, where a Meat Inspector or OVS considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

(i) visual examination of the pleura and peritoneum;

(j) visual examination of the genital organs except the penis if it has been discarded in accordance with paragraph 1(f)(ii) of Schedule 9;

(k) visual examination of the udder and supramammary lymph nodes; and, in the case of sows the supramammary lymph nodes shall be examined in detail; and

(l) visual examination and palpation of the umbilical region and joints of young animals; and, where a Meat Inspector or OVS considers it necessary, the umbilical region shall be incised and the joints shall be opened.

2.  An investigation for cysticercus cellulosae shall be carried out which shall include examination of the directly visible muscular surfaces, in particular at the level of the thigh muscles, the pillars of the diaphragm, the intercostal muscles, the heart, the tongue and the larynx; and, where a Meat Inspector or OVS considers it necessary, the abdominal wall and the psoas muscles shall be freed from fatty tissue.

3.  If an abscess is found in the carcase or in any organ of any swine or if a Meat Inspector or OVS has reason to suspect the presence of any such abscess, he shall require the carcase to be split through the spinal column if it has not already been so split and shall examine in detail such of the following lymph nodes as he has not already so examined: superficial, inguinal, supramammary, cervical, prepectoral, prescapular, presternal, sublumbar, iliac, precrural and, if he considers it necessary, the popliteal.

Part V Specific Requirements for Sheep and Goats

1.  In the case of sheep and goats the inspection shall include—

(a) unless the head, including the tongue and brains, is to be excluded from human consumption, visual inspection of the head after flaying and, where a Meat Inspector or OVS considers it necessary, examination of the throat, mouth, tongue, retropharyngeal and parotid lymph nodes;

(b) visual examination of the trachea and lungs, for which purpose palpation of the lungs and of the bronchial and mediastinal lymph nodes shall be carried out and where a Meat Inspector or OVS considers it necessary, incision of the lungs and examination in detail of the bronchial and mediastinal lymph nodes;

(c) visual examination of the pericardium and the heart; and, where a Meat Inspector or OVS considers it necessary, incision of the heart;

(d) visual examination of the diaphragm;

(e) visual examination and palpation of the liver and the hepatic lymph nodes; and visual examination of the pancreatic lymph nodes; the gastric surface of the liver shall be incised to examine the bile ducts;

(f) visual examination of the alimentary tract, the mesentery and the gastric and mesenteric lymph nodes;

(g) visual examination and where a Meat Inspector or OVS considers it necessary, palpation of the spleen;

(h) visual examination of the kidneys and, where a Meat Inspector or OVS considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

(i) visual examination of the pleura and peritoneum; and

(j) visual examination of the genital organs except the penis if it has been discarded in accordance with paragraph 1(f)(ii) of Schedule 9;

(k) visual examination of the udder and its lymph nodes; and

(l) visual examination and palpation of the umbilical region and joints of young animals; where a Meat Inspector or OVS considers it necessary, the umbilical region shall be incised and the joints shall be opened.

2.  Where a Meat Inspector or OVS has reason to suspect that a suppurative condition exists in the carcase of any sheep or lamb he shall—

(a) examine by palpation as well as by observation such of the lymph nodes as are readily accessible; and

(b) in the case of a sheep, examine in detail such of the following lymph nodes as he has not already so examined: prescapular, superficial, inguinal, precrural; and, in the case of a lamb, examine in detail such lymph nodes if he has found evidence of disease in the course of visual examination or palpation.

Part VI Specific Requirements for Solipeds

1.  In the case of solipeds the inspection shall include—

(a) visual examination of the head and, after freeing the tongue, the throat for which purpose the submaxillary, retropharyngeal and parotid lymph nodes shall be palpated and, where considered necessary by a Meat Inspector or OVS, incised and visual examination and palpation of the tongue, having been freed to permit a detailed examination of the mouth and the fauces shall be carried out;

(b) visual examination of the trachea and lungs for which purpose palpation of the lungs, the bronchial and mediastinal lymph nodes shall be carried out and, where a Meat Inspector or OVS considers it necessary, the lymph nodes shall be examined in detail; and where the lungs are intended for human consumption the trachea and the main branches of the bronchi shall be opened lengthwise and the lungs shall be incised in their posterior third at right angles to their main axes;

(c) visual examination of the pericardium and the heart; the latter shall be incised lengthwise so as to open the ventricles and to cut through the intraventricular septum;

(d) visual examination of the diaphragm;

(e) visual examination and palpation of the liver and the hepatic lymph nodes; visual examination of the pancreatic lymph nodes; and, where a Meat Inspector or OVS considers it necessary, incision of the liver and the hepatic and pancreatic lymph nodes;

(f) visual examination of the alimentary tract, the mesentery, the gastric and mesenteric lymph nodes; and where a Meat Inspector or OVS considers it necessary, the gastric and mesenteric lymph nodes shall be examined in detail;

(g) visual examination and palpation of the spleen;

(h) visual examination and palpation of the kidneys, and, where a Meat Inspector or OVS considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

(i) visual examination of the pleura and peritoneum;

(j) visual examination of the genital organs of stallions and mares except the penis if it has been discarded in accordance with paragraph 1(f)(ii) of Schedule 9;

(k) visual examination of the udder and the supramammary lymph nodes; and, where a Meat Inspector or OVS considers it necessary, the supramammary lymph nodes shall be examined in detail;

(l) visual examination and palpation of the umbilical region and joints of young animals; and, where a Meat Inspector or OVS considers it necessary, the umbilical region shall be incised and the joints shall be opened; and

(m) for all grey or white horses, an examination for melanosis and melanomata; the attachment of one shoulder shall be loosened to allow examination of the muscles and the prescapular lymph node, and the kidneys shall be examined after splitting by a longitudinal incision which exposes both cortex and medulla.

2.  An investigation for glanders shall be carried out by means of careful examination of mucous membranes of the trachea, larynx, nasal cavities, sinuses and their ramifications, after splitting the head in the median plane and excision of the nasal septum.

Part VII Specific Requirements for Farmed Deer

1.  In the case of farmed deer the inspection shall include—

(a) visual examination of the head and throat; the submaxillary, and retropharyngeal lymph nodes shall be examined in detail; and where a Meat Inspector or OVS considers it necessary, visual examination and palpation of the tongue, having been freed to permit a detailed visual examination of the mouth and fauces;

(b) visual examination of the trachea and lungs for which purpose palpation of the lungs shall be carried out; the bronchial and mediastinal lymph nodes shall be examined in detail; and where the lungs are intended for human consumption the trachea and the main branches of the bronchi shall be opened lengthwise and the lungs shall be incised in their posterior third at right angles to their main axes;

(c) visual examination of the pericardium and the heart; where a Meat Inspector or OVS considers it necessary the latter shall be incised lengthwise so as to open the ventricles and to cut through the intraventricular septum;

(d) visual examination of the diaphragm;

(e) visual examination and palpation of the liver, the hepatic and pancreatic lymph nodes; the gastric surface of the liver shall be incised to examine the bile ducts;

(f) visual examination of the alimentary tract, the mesentery, the gastric and mesenteric lymph nodes; the gastric and mesenteric lymph nodes shall be palpated and examined in detail;

(g) visual examination and, where a Meat Inspector or OVS considers it necessary, palpation of the spleen;

(h) visual examination of the kidneys and, where a Meat Inspector or OVS considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

(i) visual examination of the pleura and peritoneum;

(j) visual examination of the genital organs except the penis if it has been discarded in accordance with paragraph 1(f)(ii) of Schedule 9;

(k) visual examination of the udder and the supramammary lymph nodes;

(l) visual examination and palpation of the umbilical region and joints of young animals; and, where a Meat Inspector or OVS considers it necessary, the umbilical region shall be incised and the joints shall be opened; and

(m) the feet, if a Meat Inspector or OVS considers it necessary.

2.  Where a Meat Inspector or OVS has reason to suspect that a suppurative condition exists in the carcase and viscera he shall carry out a visual examination and palpation of such of the lymph nodes as are readily accessible and examine in detail such lymph nodes if he has found evidence of disease in the course of visual examination or palpation.

Part VIII Additional Requirements where Tuberculosis is suspected

Where a Meat Inspector or OVS has reason to suspect that any part of the carcase or offal of any animal is infected with tuberculosis, he shall, in addition to carrying out the provisions of the preceding Parts of this Schedule—

(a) in the case of any carcase, require the carcase to be split, examine the vertebrae, ribs, sternum, spinal cord and, if he considers it necessary, the brain, and if a lesion of a kidney is visible or suspected, incise the kidney;

(b) in the case of the carcase of any bovine animal, soliped or farmed deer, examine in detail the following lymph nodes (being lymph nodes not already examined by him in accordance with the provisions of Parts II, III, VI or VII of this Schedule), namely, the superficial inguinal, prepectoral, presternal, suprasternal, xiphoid, sub dorsal, intercostal, prescapular, iliac, sublumbar, ischiatic, precrural and popliteal, those lymph nodes which are least likely to show infection being examined first; and

(c) in the case of the carcase of any swine, examine in detail the following lymph nodes (being lymph nodes not already examined by him in accordance with the provisions of Part IV of this Schedule), namely, the superficial inguinal, cervical, prepectoral, prescapular, sub dorsal, sublumbar, iliac, precrural and, if he considers it necessary, the popliteal.

Part IX Indications of Unfitness for Human Consumption

1.—(1) If upon inspection of any carcase a Meat Inspector or OVS is satisfied that the animal was suffering from any of the following diseases or conditions, he shall regard the whole carcase and all the offal and blood removed or collected from it as being unfit for human consumption—

• Actinobacillosis (generalised) or actinomycosis (generalised)

• Anaemia (advanced)

• Anthrax

• Blackleg

• Botulism

• Bruising (extensive and severe)

• Brucellosis (acute)

• Caseous lymphadenitis with emaciation

• Caseous lymphadenitis (generalised)

• Cysticercus bovis (generalised)

• Cysticercus cellulosae

• Cysticercus ovis (generalised)

• Decomposition (generalised)

• Emaciation

• Enteritis (acute)

• Fever

• Foot and mouth disease

• Glanders

• Jaundice

• Lymphadenitis (generalised)

• Malignant catarrhal fever

• Mastitis (acute septic)

• Melanosis (generalised)

• Metritis (acute septic)

• Abnormal odour associated with disease or other conditions prejudicial to health or pronounced sexual odour

• Oedema (generalised)

• Pericarditis (acute septic)

• Peritonitis (acute diffuse septic)

• Pleurisy (acute diffuse septic)

• Pneumonia (acute septic)

• Pyaemia (including joint-ill)

• Rabies

• Salmonellosis (acute)

• Sarcocysts (generalised, macroscopically visible)

• Septicaemia

• Swine erysipelas (acute)

• Swine fever

• Tetanus

• Toxaemia

• Trichinellosis

• Tuberculosis (generalised)

• Tuberculosis with emaciation

• Tumours (malignant with secondary growths or multiple)

• Uraemia

• Viraemia.

(2) A Meat Inspector or OVS shall reject as unfit for human consumption any stillborn or unborn carcase and any immature carcase which is oedematous or in poor physical condition together with any offal or blood removed or collected therefrom.

2.  A Meat Inspector or OVS shall reject the blood of any animal as unfit for human consumption if he is satisfied—

(a) that the animal was affected with any infectious condition; or

(b) that the blood is contaminated by stomach contents or other extraneous matter.

3.  A Meat Inspector or OVS shall, in determining for the purposes of this Part of this Schedule whether tuberculosis is generalised, take into account the sum of the evidence of disease and the character of the lesions throughout the carcase and, in particular, shall regard evidence of any of the following conditions as satisfactory evidence of generalised tuberculosis—

(a) miliary tuberculosis of both lungs with evidence of tuberculosis elsewhere;

(b) multiple and actively progressive lesions of tuberculosis;

(c) widespread tuberculous infection of the lymph nodes of the carcase;

(d) diffuse acute lesions of tuberculosis of both the pleura and peritoneum associated with an enlarged or tuberculous lymph node of the carcase;

(e) active or recent lesions present in substance of any two of the following: spleen, kidney, udder, uterus, ovary, testicle, brain and spinal cord or their membranes, in addition to tuberculous lesions in the respiratory and digestive tracts; and

(f) in the case of a calf congenital tuberculosis.

4.—(1) Where a Meat Inspector or OVS is satisfied that a carcase or offal is affected with tuberculosis other than generalised tuberculosis or tuberculosis with emaciation, he shall reject the following parts of the carcase and offal as unfit for human consumption—

(a) any part of the carcase infected with localised tuberculosis and any other part contiguous thereto;

(b) the head including the tongue, when tuberculosis exists in any lymph node associated with the head or tongue; save that where in a particular lymph node or nodes the lesion is small and inactive and the lymph node is not enlarged, he may regard the head or tongue, or both, as fit for human consumption after the removal of the affected lymph node or nodes and the surrounding tissue; and

(c) any organ or viscera when tuberculosis exists in the substance, or on the surface thereof or in any lymph node associated therewith.

(2) A Meat Inspector or OVS shall reject any part of a carcase and any offal or blood contaminated with tuberculous material as unfit for human consumption.

5.  A Meat Inspector or OVS shall regard either of the following conditions as satisfactory evidence of generalised caseous lymphadenitis for the purpose of this Part of this Schedule:—

(a) multiple, acute and actively progressive lesions of caseous lymphadenitis; or

(b) multiple lesions of caseous lymphadenitis which are inactive but widespread.

6.—(1) Where a Meat Inspector or OVS is satisfied—

(a) that a carcase or offal is affected with caseous lymphadenitis or any other suppurative condition; but

(b) that the condition is not generalised nor associated with emaciation,

he shall reject the following parts of the carcase and offal as unfit for human consumption—

(i) any organ and its associated lymph node, when the condition exists on the surface or in the substance of that organ or lymph node; and

(ii) when it does not so exist, the lesion and such of the surrounding parts as he may think proper having regard to the age and degree of activity of the lesion.

(2) For the purposes of sub-paragraphs (i) and (ii) an old lesion which is firmly encapsulated may be regarded as inactive.

7.  Where a Meat Inspector or OVS is satisfied that any part of a carcase or any offal is affected with a localised infestation of cysticercus bovis, he shall reject the following parts of the carcase and offal as unfit for human consumption—

(a) the part of the carcase or offal so infested; and

(b) the remainder of the carcase and offal unless he is satisfied that they have been kept in cold storage at a temperature not exceeding −7°C for a period of not less than three weeks or at a temperature not exceeding −10°C for a period of not less than two weeks.

8.  A Meat Inspector or OVS shall reject as unfit for human consumption meat resulting from trimming of the sticking point.

9.  Where a Meat Inspector or OVS is satisfied that the whole or any part of a carcase or any offal is affected by any disease or condition other than one mentioned in paragraphs 1 to 9 or that it is contaminated, he shall reject as unfit for human consumption the whole carcase and the offal or such lesser part thereof as he may think appropriate to the circumstances of the case.

10.  Where a Meat Inspector or OVS is satisfied that a part of a carcase or any offal is affected by a slight localised infestation by a parasite not transmissible to man he may at his discretion reject as unfit for human consumption the part of the carcase or offal so affected together with the tissue immediately surrounding it.

11.  Where the blood or offal of several animals is collected in one receptacle a Meat Inspector or OVS shall reject as unfit for human consumption the entire contents of that receptacle if fresh meat of any of the animals from which the blood was collected or the offal obtained is declared unfit for human consumption.

12.  Fresh meat from horses shall be examined for trichinellosis and shall be rejected as unfit for human consumption if so affected.

13.  Where the Department so directs, an OVS or a Meat Inspector shall examine fresh meat from swine for trichinellosis and shall reject as unfit for human consumption fresh meat so affected.

14.  Without prejudice to paragraph 13 where the Department so directs, fresh meat from swine not examined for trichinellosis shall be subjected to cold treatment in accordance with Annex 1 to Directive 77/96/EEC(29).

15.  Save where the establishment from which it originates is subject to a programme recognised in accordance with the procedure laid down in Article 16 of Council Directive 64/433/EEC, beef, veal or pigmeat intended for Finland or Sweden shall be subjected to microbiological testing in accordance with one of the two isolation techniques used in the standard method of the International Organisation for Standardisation, ISO 6579:1993, referred to in Section C of the Annex to Council Decision 95/409/EC(30).

Regulations 4(2)(a)(ii) and 7(1)(e)

SCHEDULE 11 Requirements Applicable in Cutting Premises

1.  In this Part of the Schedule—

“the appropriate receptacles” means the receptacles referred to in paragraph 1(g) of Schedule 1 and paragraph 1(f) of Schedule 5; and

“the refrigerated room” means the room referred to in paragraph 1(a)(ii) of Schedule 3 and paragraph 1(i) of Part I of Schedule 5.

2.  The occupier of the cutting premises shall ensure that—

(a) any of the meat listed at (i) to (vi) is cut up, prepared or, if unpackaged, stored (as the case may be) in the case of (i), (ii) and (iii) in a separate room from, or at other times than unpackaged fresh meat and in the case of (iv), (v) and (vi), separately from unpackaged fresh meat—

(i) poultry meat;

(ii) farmed game meat from animals of the family Leporidae;

(iii) wild game meat;

(iv) minced meat prepared with the addition of spices or similar substances;

(v) meat preparations; and

(vi) meat products,

and that any room used for such operations is thoroughly cleaned and disinfected before being used again for the cutting up, preparation or storage of fresh meat;

(b) the products (other than fresh meat) referred to in sub-paragraph (a) are cut up, prepared or, if unpackaged, stored (as the case may be) separately from each other;

(c) without prejudice to paragraph 3, as soon as fresh meat intended for cutting up enters the cutting premises, it is placed in the refrigerated room provided for the reception and storage of such meat awaiting cutting and maintained there at an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and +3°C for offal;

(d) without prejudice to paragraph 3, fresh meat is brought into the cutting room as and when required, that it remains in that room only for the minimum time required to carry out the necessary cutting up operations, and that on completion of cutting up, wrapping and packaging such meat is transferred without undue delay to the refrigerated room and there maintained at an internal temperature of not more than +7°C for cut fresh meat and +3°C for offal;

(e) fresh meat entering the premises is checked and, if necessary, trimmed and the work stations for this task are equipped with suitable facilities and adequate lighting;

(f) without prejudice to paragraph 3, cutting up does not take place until the fresh meat has reached an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and +3°C for offal, that during cutting up, wrapping and packaging such meat is kept at an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal, and, with the exception of low throughput cutting premises, that while cutting up is taking place the temperature of the room does not exceed +12°C;

(g) any splinters of bone and clots of blood are removed from fresh meat during cutting up;

(h) no carcase, offal or cut fresh meat is wiped down;

(i) fresh meat obtained from cutting up and not intended for human consumption is collected in the appropriate receptacles as it is cut up;

(j) no implement is left in fresh meat; and

(k) in the case of fresh meat from bovine animals, obvious nervous and lymphatic tissue is removed and collected in the appropriate receptacles and not used for human consumption and if the meat is intended for export, or for consignment to an EEA State and it is derived from bovine animals aged over two and a half years at slaughter which have resided on a holding where Bovine Spongiform Encephalopathy has been confirmed within the six years prior to slaughter, the following lymph nodes are removed, collected as above and not used for human consumption: popliteal, ischiatic, superficial inguinal, deep inguinal, medial and lateral iliac, renal, prefemoral, lumbar, costocervical, sternal, prescapular, axillary and caudal deep cervical.

3.  Notwithstanding anything in paragraph 2 or paragraph 1(1)(q) of Schedule 9—

(a) fresh meat may be cut up without first being chilled subject to the following conditions—

(i) the fresh meat is transferred directly and without risk of contamination from a slaughterhouse or farmed/wild game processing facility to cutting premises within the same group of buildings;

(ii) cutting up takes place without delay; and

(iii) as soon as cutting up, wrapping and packaging are completed the fresh meat is placed immediately in the refrigerated room and is brought progressively to an internal temperature of not more than +7°C for cut fresh meat and +3°C for offal;

(b) fresh meat of bovine animals, sheep and swine may, after having been placed in the refrigerated room, be cut up before reaching an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal, provided—

(i) such meat is transferred directly and without risk of contamination from the slaughterhouse to cutting premises within the same group of buildings;

(ii) cutting up takes place, in the case of fresh meat of bovine animals, within 48 hours from the end of slaughtering operations or, in the case of fresh meat of sheep and swine, within 20 hours from the end of slaughtering operations;

(iii) as soon as cutting up, wrapping and packaging are completed the fresh meat is placed immediately in the refrigerated room and is brought progressively to an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal; and

(iv) the time between the fresh meat entering the cutting room and being placed in the refrigerated room does not exceed 60 minutes.

Regulations 2, 7(1)(d), 10(2), 12(1)(e), (2)(a), (c) and (d)(ii) and 23(1) and (2)

SCHEDULE 12 Health Marking

1.  Subject to paragraphs 2 and 7 the health mark shall consist of an oval mark 6.5 cm wide by 4.5 cm high containing in legible form in letters 0.8 cm high and figures 1 cm high the following information—

(a) on the upper part, the letters “UK”;

(b) in the centre, the approval number of the premises; and

(c) on the lower part, the letters “EEC”;

and in addition, for fresh meat from boars and male swine used for breeding or cryptorchid or hermaphrodite swine, the oval mark shall be covered along the main diameter by two parallel straight lines as evident as the external edge of the mark with a distance apart of at least 1.0 cm.

2.  Subject to paragraph 7, in the case of the fresh meat referred to in Regulation 12(3) the health mark shall consist of a square mark 5.5 cm by 5.5 cm containing in legible form in letters 0.8 cm high and figures 1 cm high the following information—

(a) on the upper part, the letters “UK”;

(b) in the centre, the approval number of the premises; and

(c) on the lower part, the letter “N”.

3.—(1) Carcases weighing more than 65 kg shall have the health mark applied legibly in ink or hot-branded on each half carcase in at least the following places— external surface of the thigh, loins, back, breast and shoulder.

(2) Lamb, kid and piglet carcases shall have the health mark applies in at least two places, one on each side of the carcase, on the shoulder or on the external surface of the thigh, and such health mark may be in the form of a label or tag, to be used only once.

(3) Other carcases shall have the health mark applied in ink or hot-branded in at least the following places— on the shoulders and on the external surface of the thighs.

4.  Livers (including sliced livers) of bovine animals, swine and solipeds other than wrapped or packaged livers which are not intended for another Member State or an EEA State shall be hot-branded with the health mark and all other offal, unless it is wrapped or packaged in accordance with the requirements of Schedule 13, shall have the health mark applied in ink or hot-branded: save that, in the case of bovine animals under three months old, and swine, sheep and goats, health marking of tongues and hearts shall not be compulsory.

5.  Cuts of fresh meat shall have the health mark applied in ink or hot branded unless—

(a) they are wrapped or packaged in accordance with the requirements of Schedule 13; or

(b) they are not wrapped or packaged but come from low throughput premises.

6.  No colour shall be used for marking fresh meat in accordance with this Schedule if it would be contrary to the Colours in Food Regulations (Northern Ireland) 1996(31).

7.  In the case of the health marking of fresh meat from lambs, kids or piglets, the dimensions and characters of the health mark may be reduced.

Regulations 7(1)(e), 4(2)(a)(iv) and 12(1)(h)

SCHEDULE 13 Wrapping and Packaging of Meat

Part 1 Wrapping

1.  The occupier of any premises shall ensure that—

(a) any material for wrapping fresh meat does not cause a deterioration in the organoleptic characteristics of such meat or transmit to it any substance harmful to human health;

(b) subject to paragraph 2, only transparent and uncoloured wrapping material is used except where the wrapping material used conforms to the requirements of sub-paragraph (e);

(c) the wrapping operation is carried out immediately after cutting and in a hygienic manner and that wrapping material is not re-used for wrapping fresh meat;

(d) cut fresh meat, other than cuts of pig belly and pork fat, is wrapped in accordance with sub-paragraphs (a) and (b) unless it is transported hanging up;

(e) wrapped fresh meat is packed in accordance with the requirements of Part II of this Schedule save that where the wrapping material used fulfils the requirement of packaging in accordance with the provisions of paragraph 1(a), (b) and (c) of Part II of this Schedule, it does not in addition require to be packaged;

(f) all fresh meat wrapped in commercial portions intended for direct sale to the consumer bears the health mark, which may be of reduced dimensions, on the wrapping material or in a clearly visible label affixed to the wrapping material; and

(g) only livers, kidneys or hearts of the same species are packaged together.

2.  Paragraph 1(b) does not apply in the case of frozen meat intended to be used without further processing as a raw material for the products referred to in Council Directives 77/99 EEC and 88/657/EEC(32).

Part II Packaging

1.  The occupier of any premises shall ensure—

(a) that any material used for packaging fresh meat is strong enough to protect the meat during the course of handling and transport and does not cause a deterioration in the organoleptic characteristics of the meat or transmit to it any substance harmful to human health, save that wood may be used only in the case of lamb and kid carcases where all reasonable precautions are taken to prevent contact between the meat and the wood packaging in the event of a tear in the wrapping;

(b) that any material used for packaging fresh meat is not re-used for this purpose unless it is made of a non-corrodible and impervious substance which is easy to clean and has been cleaned and disinfected prior to re-use for packaging meat;

(c) that every package bears the health mark either on the package or on a clearly visible label affixed to the package or wrapping material which fulfils the requirements of paragraph 1(f) of Part I;

(d) where meat is re-packaged in a plant other than that in which it was first wrapped, the wrapping shall bear the health mark of the cutting plant where it was first wrapped and the packaging shall bear the health mark of the re-packaging centre; and

(e) that the health mark is applied in such a way that it is torn when the package is opened, non-destruction of the mark being permissible only where the packaging itself is destroyed on opening.

2.  The occupier of every slaughterhouse or farmed game processing facility in which offal is prepared, cleaned, wrapped and packaged in the same room in accordance with paragraph 1(m) of Schedule 2, paragraph 1(w) of Part II of Schedule 6 and paragraph 1(t) of Part III of Schedule 6 and the occupier of all cutting premises in which fresh meat is cut up, wrapped and packaged in the same room shall ensure that the following conditions are observed—

(a) the packaging and wrapping materials shall, during storage, be enclosed in a protective cover under hygienic conditions in the separate room provided for this purpose; and such a room shall not be connected in any way with rooms containing substances which might contaminate fresh meat;

(b) the room in which packaging and wrapping materials are stored shall be free from dust and vermin and such material shall not be stored on the floor;

(c) packaging material shall be assembled under hygienic conditions before being brought to the room where fresh meat is packaged;

(d) the place in which fresh meat is packaged shall be sufficiently large and so arranged that the hygiene of operations is assured;

(e) packaging and wrapping material shall be brought to the room hygienically and shall be used without delay and persons who handle fresh meat shall not handle packaging unless it is non-porous and corrosion-resistant; and

(f) immediately after wrapping and packaging, the fresh meat shall be placed in the refrigerated room referred to in sub-paragraph 1(i) of Schedule 2 or sub-paragraph 1(a)(ii) of Schedule 3 or sub-paragraph 1(i) of Part I of Schedule 5 or sub-paragraph 1(i) of Part II of Schedule 6 or sub-paragraph 1(h) of Part III of Schedule 6.

Regulations 4(2)(a)(iii) and (iv), 7(1)(e) and 12(1)(g)

SCHEDULE 14 Storage of Fresh Meat — Requirements applicable in Cold Stores or Re-packaging Centres

1.  The occupier of the cold store or re-packaging centre shall ensure that fresh meat is—

(a) kept at a constant internal temperature of not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat;

(b) handled, loaded, unloaded and stored in an hygienic manner and, in particular, that it is loaded and unloaded under cover;

(c) adequately protected during storage from the risk of contamination including taint;

(d) identifiable as to origin while it is being stored; and

(e) made available for inspection on request by a Meat Inspector or OVS.

2.  The occupier of the cold store or re-packaging centre shall ensure that—

(a) where unwrapped fresh meat or fresh meat wrapped only in stockinette is brought into the cold store for freezing it is not stored on wooden pallets and that during freezing it is suspended from either a rail system or suitable frames of a material resistant to corrosion;

(b) unfit meat is not stored in the same room as other fresh meat;

(c) unpackaged fresh meat is stored separate from, or at other times than, packaged fresh meat;

(d) unpackaged fresh meat is stored in a separate room, or at other times than, unpackaged poultry meat, farmed rabbit meat, wild game meat, minced meat, meat preparations, meat products or fresh meat originating from premises operating under a temporary derogation granted by the Department in accordance with Council Directive 91/498/EEC; and

(e) wild game meat is kept at a temperature which must not at any time exceed −12°C if frozen or, if chilled, +4°C in the case of small wild game and +7°C in the case of large wild game.

Regulations 4(2)(a)(iii), 7(1)(e) and 12(1)(i)

SCHEDULE 15 Freezing of Fresh Meat

1.  The occupier of any premises at which fresh meat is to be frozen shall ensure that fresh meat intended for freezing—

(a) is frozen without delay (which shall not preclude an initial period of stabilisation where appropriate);

(b) is frozen in a hygienic manner, by a rapid method, using suitable equipment; and, in the case of a slaughterhouse or cutting premises, in rooms in the same premises where it was produced or cut up (as the case may be);

(c) is frozen so that it reaches an internal temperature of −12°C or lower and is not stored at a higher temperature thereafter; and

(d) is stamped legibly before freezing so as to indicate the month and year in which it is frozen or a label is attached to it after freezing indicating this or, if fresh meat is packaged or wrapped, the packaging or wrapping in which it is placed after freezing is marked clearly and visibly in such a way as to indicate this.

2.  The occupier of any cold store shall ensure that fresh meat intended for freezing in a cold store comes directly from a slaughterhouse, farmed game processing facility or cutting premises.

Regulation 13(1)(b)

SCHEDULE 16 Health Certificate

1.  The health certificate which will accompany the fresh meat shall be issued by the OVS at the time when the fresh meat is loaded into the means of transport in which it is to travel.

2.  The health certificate shall be provided by the Department and shall correspond in form to, and contain the information specified in, the model in the Annex to this Schedule. It shall be expressed at least in English and, if appropriate, in the language of the country of destination.

ANNEX

Regulations 7(1)(e) and 12(1)(j)

SCHEDULE 17 Transport of Fresh Meat — Requirements applicable to Occupiers or Persons responsible for the Control and Management of Transport

1.  Subject to paragraph 1(q) of Schedule 9, fresh meat shall be loaded at a temperature of not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat and shall be transported in vehicles so designed and equipped that such meat is maintained at those temperatures throughout the period of transport.

2.  The interior surfaces of vehicles used for the transport of fresh meat and any other parts of the vehicles which may come into contact with such meat shall be so finished as to enable them effectively to be kept clean and disinfected and shall be constructed of material resistant to corrosion which does not cause a deterioration in the organoleptic characteristics of the meat or render it harmful to human health.

3.—(1) Vehicles used for the transport of fresh meat shall be provided with efficient devices for protecting the meat against the entry of insects and dust and shall be watertight.

(2) Where such vehicles are used for the transport of carcases, half carcases, quarter carcases and unpackaged cut fresh meat they shall be equipped with fittings of material resistant to corrosion for hanging the meat fixed at such a height that fresh meat cannot come into contact with the floor except that fittings for hanging such meat shall not be required where the meat is transported by aircraft in which suitable facilities resistant to corrosion have been provided for hygienically loading, holding and unloading the meat.

4.  Vehicles used for conveying live animals or any substance which may be detrimental to, or contaminate fresh meat, shall not be used for the transport of such meat.

5.  Fresh meat shall not be transported in the same vehicle at the same time as any other product likely to affect the hygiene of such meat or to contaminate it unless it is transported in such a manner that it will not contaminate the meat; and packaged meat shall not be transported in the same vehicle and at the same time as unpackaged meat unless an adequate physical separation is provided so as to protect unpackaged meat from packaged meat.

6.  Stomachs shall be scalded or cleaned and feet and heads skinned or scalded and depilated before being transported in a vehicle containing other fresh meat.

7.  Fresh meat shall not be transported in vehicles which are not properly cleaned and disinfected.

8.  Carcases, half carcases, wholesale cuts of half carcases and quarter carcases, other than frozen fresh meat packaged in a hygienic manner, shall be suspended throughout the period of transport except where such meat is transported by aircraft in which suitable facilities resistant to corrosion have been provided for hygienically loading, holding and unloading fresh meat; other cuts and offal, other than the viscera, shall be hung or placed on supports if not placed in packages of material resistant to corrosion; and the supports shall be clean and corrosion-resistant and packaging shall meet the requirements of Schedule 13.

9.  The viscera may only be transported in strong, clean and impervious lidded containers or packages which may only be re-used after being cleaned and disinfected.

Regulation 16(2)(a)

SCHEDULE 18 Model Declaration to accompany an animal for slaughter known or suspected to be diseased or injured

Regulation 17(2)(e)

SCHEDULE 19 Certificate under Regulation 18(2)

Part I

Part II

Part III

Regulation 12(1)(b)

SCHEDULE 20 Certificate of Ante-Mortem Health Inspection and Slaughter of Farmed Game

Part I

Part II

Part III

Regulation 25(1)

SCHEDULE 21 Repeals and revocations

Title	Chapter or Number	Extent of repeal or revocation
(Column 1)	(Column 2)	(Column 3)
Repeals
Slaughter-houses Act (Northern Ireland) 1953	1953 c. 21 (N.I.)	Sections 1 to 5, 6(1) to (4) and in section 12, the definitions of “authorised officer”, “licence-holder” and “licensed”.
Agricultural Produce (Meat Regulation and Pig Industry) Act (Northern Ireland) 1962	1962 c. 13 (N.I.)	The whole Act.
Agriculture (Miscellaneous Provisions) Act (Northern Ireland) 1965	1965 c. 3 (N.I.)	Section 19.
Livestock Marketing Commission Act (Northern Ireland) 1967	1967 c. 21 (N.I.)	Section 6(1).
Agriculture (Miscellaneous Provisions) Act (Northern Ireland) 1970	1970 c. 20 (N.I.)	Section 7.
Agriculture (Miscellaneous Provisions) (Northern Ireland) Order 1977	S.I. 1977/1245 (N.I. 12)	Articles 8 and 15. In Schedule 2 the entry relating to the Agricultural Produce (Meat Regulation and Pig Industry) Act (Northern Ireland) 1962.
Diseases of Animals (Northern Ireland) Order 1981	S.I. 1981/1115 (N.I. 22)	Paragraph 3 of Schedule 5.
Agriculture (Miscellaneous Provisions) Order (Northern Ireland) 1984	1984/702 (N.I. 2)	Article 11.
Food Safety (Northern Ireland) Order 1991	S.I. 1991/762 (N.I. 7)	Paragraphs 4 and 5 of Schedule 2.
Revocations
Slaughter-houses (Licensing) Regulations (Northern Ireland) 1955	S.R. & O. (N.I.) 1955 No. 169 (p. 483)	The whole Regulations.
Ministries (Transfer of Functions) (No. 2) Order (Northern Ireland) 1964	S.R. & O. (N.I.) 1964 No. 205	In Part I of Schedule 2, the entry relating to the Agricultural Produce (Meat Regulation and Pig Industry) Act (Northern Ireland) 1962.
Local Government (Modifications and Repeals of Agricultural Legislation) Order (Northern Ireland) 1973	S.R. & O. (N.I.) 1973 No. 343	In the Schedule, the entry relating to the Agricultural Produce (Meat Regulation and Pig Industry) Act (Northern Ireland) 1962.
Slaughter-houses (Metrication) Regulations (Northern Ireland) 1976	S.R. 1976 No. 379	The whole Regulations.
Large Farmed Game Meat (Production and Marketing) Regulations (Northern Ireland) 1995	S.R. 1995 No. 454	The whole Regulations.
Slaughter-houses (Licensing) (Amendment) Regulations (Northern Ireland) 1996	S.R. 1996 No. 183	The whole Regulations.

Explanatory Note

(This note is not part of the Regulations.)

These Regulations give effect to Council Directive 91/497/EEC (OJ No. L.268, 24.9.91, p. 69) which amends and updates Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat to extend it to the production and marketing of fresh meat, and in part to Council Directive 91/495/EEC (O.J. No. L.268, 24.9.91, p. 41) concerning public health and animal health problems affecting the production and the placing on the market of farmed game meat and Council Directive 92/45/EEC (O.J. No. L.268, 16.6.92, p. 35) on public health and animal health problems relating to the killing of wild game and the placing on the market of wild game meat.

The Regulations do not apply to premises where fresh meat is used exclusively for the production of meat products, meat preparations, minced meat and mechanically recovered meat or to premises where fresh meat is cut up or repackaged for sale to the final consumer from those premises or to premises used for carcase competitions or to cold stores (subject to specified restrictions); fresh meat intended for exhibitions, special studies or analysis, or for sale to international organisations; and fresh meat not intended for human consumption (regulation 3).

Slaughterhouses, cutting premises, re-packaging centres, cold stores, farmed game handling facilities and farmed game processing facilities must have a current licence issued by the Department of Agriculture for Northern Ireland (“the Department”). Such a licence will be issued only if the premises comply with the prescribed requirements as to structure and hygiene (regulation 4). There are different structural requirements for low throughput slaughterhouses, cutting premises and farmed game processing facilities (regulation 4(2); Schedule 5 and Part III of Schedule 6). The slaughter of farmed game at a farmed game handling facility is permitted subject to certain conditions (regulation 4(2) and Part I of Schedule 6).

A licence may be refused or revoked subject to a right of appeal to a court of summary jurisdiction (regulations 4 and 5).

Slaughterhouses and farmed game handling facilities may not be used for the slaughter of animals not intended for human consumption except in specified circumstances (regulation 6(3)).

There will be veterinary supervision of all licensed premises. The Department will appoint designated official veterinary surgeons and Meat Inspectors to supervise licensed premises (regulation 7). The Department may revoke or suspend the designation of an official veterinary surgeon who is deemed to be unfit to perform his duties (regulation 8).

Official veterinary surgeons may prohibit the use of equipment or the use of part of the premises or reduce the rate of operations and a person aggrieved by such a decision may appeal (regulation 9).

The requirement to apply the health mark applies to fresh meat produced in all licensed premises. The Department is required to provide the health marking equipment and to arrange for the mark to be applied to fresh meat which has been passed as fit for human consumption (regulation 10(2)). Times of operation of licensed premises are controlled (regulation 11).

Fresh meat may not be sold or offered for sale for human consumption unless it has been obtained from licensed premises, has met the hygiene requirements specified in the Schedules and is accompanied by a commercial document or health certificate (regulations 12 and 13).

An official veterinary surgeon or a Meat Inspector can in certain circumstances prohibit the slaughter or the dressing of an animal in a slaughterhouse (regulation 14), and an official veterinary surgeon may permit an animal to be kept in a lairage in exceptional circumstances for more than 72 hours (regulation 15). Conditions are laid down regarding the documentation to accompany a diseased or injured animal to a slaughterhouse (regulation 16); similarly, specified conditions must be complied with before a dead or slaughtered animal is brought into a slaughterhouse (regulation 17).

The Department must keep records in respect of inspections (regulation 18) and the occupier of licensed premises must also keep specified records (regulation 19).

The Regulations create offences and prescribe penalties (regulation 20), apply various Articles of the Food Safety (Northern Ireland) Order 1991 (regulation 21), make provision for fresh meat produced in Great Britain or the Isle of Man or the Channel Islands (regulation 23) and contain amendments, repeals and revocations (regulations 24 and 25).

(1)

S.I. 1991/762 (N.I. 7) as amended by S.I. 1996/1633 (N.I. 12). See Article 2(2) for the definitions of “the Department concerned” and “regulations”

(2)

S.I. 1972/1811

(3)

1972 c. 68

(4)

O.J. No. L.1, 3.1.94, p.1

(5)

O.J. No. L.1, 3.1.94, p.571

(6)

O.J. No. L.148, 28.6.68, p. 24

(7)

O.J. No. L.126, 31.1.77, p. 85 as amended by Council Directive 92/5/EEC O.J. No. L.57, 2.3.92, p. 8 and 19

(8)

S.R. 1995 No. 360, the relevant amending Regulations are S.R. 1997 No. 494, S.R. 1997 No. 495 and S.R. 1997 No. 496

(9)

1983 c. 54

(10)

S.R. 1997 No. 496

(11)

S.I. 1981/1115 (N.I. 22)

(12)

1954 c. 33 (N.I.)

(13)

O.J. No. L.268, 24.4.91, p. 105

(14)

S.R. 1996 No. 558

(15)

S.R. 1987 No. 141

(16)

O.J. No. L.121, 29.7.1964, as amended and updated by Council Directives 91/497/EEC O.J. No. L.268 24.9.91, 92/5/EEC O.J. No. L.57,2.3.92, 95/23/EC O.J. No. L.243 11.10.95 and Council Decision 95/1/EC O.J. No. L.1 1.1.95

(17)

S.I. 1981/1115 (N.I. 22)

(18)

O.J. No. L.268, 24.4.91, p. 69

(19)

S.R. 1992 No. 167; the relevant amending Regulations are S.R. 1994 No. 346, S.R. 1995 No. 396, S.R. 1997 No. 494, S.R. 1997 No. 495 and S.R. 1997 No. 496

(20)

S.R. 1995 No. 377 the relevant amending Regulations are S.R. 1997 No. 495

(21)

S.R. 1995 No. 431

(22)

S.R. & O. (N.I.) 1963 No. 162

(23)

S.R. 1984 No. 402

(24)

S.R. 1988 No. 60

(25)

S.R. 1991 No. 5

(26)

S.R. 1991 No. 158

(27)

O.J. No. L.224, 18.8.90, p. 29

(28)

S.R. 1992 No. 39

(29)

O.J. No. L.26, 31.1.77, p. 67

(30)

O.J. No. L.243, 11.10.95, p. 21

(31)

S.R. 1996 No. 49

(32)

O.J. No. L.382, 31.12.88, p. 3