Identification of commercial poultry premisesI16

1

Any person who keeps 50 or more poultry on any commercial poultry premises shall make a written record of the following–

a

the address of the premises and their holding number (if they have one);

b

the owner of the poultry and the person with day to day management of the premises where they are kept (if different);

c

the species kept at the premises;

d

the husbandry system or systems in use at the premises (for example, whether poultry are kept for meat, hatching eggs or eggs for consumption);

e

the maximum number of each species of poultry that could be present on the premises;

f

any factors (such as seasonal stocking variations) which might result in significant differences in the numbers or species of poultry on the premises;

g

the number and species of any poultry with access to the open air;

h

the presence on or in the vicinity of the premises of any body of water which attracts wild birds; and

i

such other information as the Scottish Ministers require for the purpose of carrying out a risk assessment under regulation 4 or 5 or otherwise complying with the Commission Decision.

2

The written record referred to in paragraph (1) shall be notified to the Scottish Ministers by the date which the Scottish Ministers shall specify in further regulations.

3

Any person who has in the past 12 months kept poultry on their premises but is no longer doing so shall notify the Scottish Ministers of that fact.