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The Foot-and-Mouth Disease Regulations (Northern Ireland) 2006
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PART IICLEANSING AND DISINFECTION OF INFECTED PREMISES
1. This Part applies to the cleansing and disinfection of premises which are infected premises.
CHAPTER 1Preliminary disinfection of infected premises
2. Cleansing and disinfection shall be carried out during and immediately following slaughter so as to minimise the risk of disease spread and in accordance with the directions of an inspector.
3. Following slaughter—
(a)every carcase shall be sprayed with disinfectant;
(b)carcases shall be removed from the holding in covered, leak-proof containers;
(c)all parts of a holding which housed susceptible animals, and any buildings and yards or other surfaces which may have been contaminated during or after slaughter shall be sprayed with disinfectant.
4. Disinfectant shall not be removed for at least 24 hours after application.
CHAPTER 2Final cleansing and disinfection of infected premises
5. Grease and dirt shall be removed from all surfaces by the application of a degreasing agent and washed with water or steam.
6. Following degreasing and washing with water or steam, disinfectant shall be reapplied.
7. At least seven days after the reapplication of disinfectant, the operations in paragraphs 5 and 6 shall be repeated, followed by final washing with water or steam.
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