SCHEDULE 4Records: pig carcases
1
The results of the classification.
2
The approval number of the slaughterhouse.
3
The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.
4
The date of slaughter.
5
The warm weight of the carcase, together with a note of—
a
any adjustment made for the cold carcase weight, and
b
any coefficient applied.
6
The lean meat percentage of the carcase.
7
An indication as to whether the tongue, flare, fat, kidneys and diaphragm were attached or removed.
8
A record that the prescribed communication has been effected.
9
The name and signature of the person who carried out the classification.