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

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(1).

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.

(1)

S.R. 1996 No. 49