Meat (Hazard Analysis and Critical Control Point) Regulations (Northern Ireland) 2002

Explanatory Note

(This note is not part of the Regulations.)

These Regulations amend the Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997 (S.R. 1997 No. 493, as already amended) (regulation 3), and the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1995 (S.R.1995 No. 396, as already amended) (regulation 4).

These Regulations give effect to Commission Decision 2001/471/EC laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to Directive 64/433/EEC on health conditions for the production and placing on the market of fresh meat and Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat (O.J. No. L165, 21.6.2001, p. 48). They come into operation on 15th July 2002, except in relation to “small meat establishments” (defined in regulation 2(3)), in which case they come into operation on 7th June 2003.

The effect of the amendments made to the Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997 is that—

(a) the occupier of any slaughterhouse, cutting premises, cold store or repackaging centre licensed under those Regulations is obliged to conduct the regular checks on the general hygiene of conditions of production in those premises which are already required by regulation 19(1)(d) of those Regulations by implementing and maintaining a permanent procedure developed in accordance with certain HACCP (Hazard Analysis and Critical Control Point) principles;

(b) the occupier of a slaughterhouse licensed under those Regulations is obliged, in conducting the regular checks on the general hygiene of conditions of production in those premises which are referred to above, to carry out microbiological checks in relation to carcases and cleaning and disinfection of the premises; and

(c) the occupier of cutting premises licensed under those Regulations is obliged, in conducting the regular checks on the general hygiene of conditions of production in those premises which are referred to above, to carry out microbiological checks in relation to cleaning and disinfection of the premises.

The effect of the amendments made to the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1995 is that the occupier of any slaughterhouse used for slaughtering poultry, cutting premises used for cutting up fresh poultry meat, cold store used for the storage of fresh poultry meat or re-wrapping centre used for packing, wrapping or re-wrapping fresh poultry meat (in each case licensed under those Regulations) is obliged to conduct the regular checks on the general hygiene of conditions of production in those premises which are already required by regulation 17(1)(d) of those Regulations by implementing and maintaining a permanent procedure developed in accordance with certain HACCP principles.