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.