Export of fresh meat, minced meat, mechanically separated meat and meat preparationsS
6.—(1) No person shall export any meat of an animal of a bovine, ovine, caprine, porcine or other biungulate species coming from the restricted area or obtained from an animal originating in that area.
(2) The prohibition in paragraph (1) does not apply in relation to meat bearing the health mark in accordance with Chapter III of Section I of Annex I to Regulation 854/2004 provided that the meat–
(a)is clearly identified, and has since the date of production been transported and stored separately from meat which is not eligible for export; and
(b)complies with–
(i)paragraph (3); or
(ii)paragraphs (4) and (5).
(3) The meat referred to in paragraph (2)(b)(i) must–
(a)have been obtained before 15th July 2007; or
(b)be derived from animals reared outside of the restricted area for at least 90 days prior to slaughter, and slaughtered, outside the restricted area, or in the case of meat obtained from wild game species susceptible to foot-and-mouth disease, killed, outside the restricted area.
(4) The meat referred to in paragraph (2)(b)(ii) must be obtained from domestic bovine, ovine, caprine or porcine animals that–
(a)were kept for at least the past 90 days on holdings situated within the areas specified in the Schedule, where there has been no outbreak of foot-and-mouth disease for 90 days;
(b)during the 30 days prior to transport to the slaughterhouse, remained under the supervision of the Scottish Ministers on a single holding–
(i)situated in the centre of a circle of at least 10 km radius in which there was no outbreak of foot-and-mouth disease during at least the past 30 days; and
(ii)where no animal of a species susceptible to foot-and-mouth disease was introduced during the 21 day period prior to loading, except in the case of pigs when that period is 7 days;
(c)were transported under control of the Scottish Ministers in means of transport that were cleaned and disinfected before loading from the holding referred to in sub-paragraph (b) directly to the approved slaughterhouse; and
(d)were slaughtered less than 24 hours after arrival at the slaughterhouse separately from animals the meat of which is not eligible for export.
(5) The meat referred to in paragraph (2)(b)(ii) must–
(a)be obtained in an approved slaughterhouse situated within the areas specified in the Schedule;
(b)be inspected, along with the animal from which it derived, post-mortem by an official veterinarian in the slaughterhouse with no clinical signs or evidence of foot-and-mouth disease identified; and
(c)remain in the slaughterhouse for at least 24 hours after that post-mortem inspection.
(6) Any person consigning an animal to a slaughterhouse to produce meat as referred to in sub-paragraph (2)(b)(ii) must–
(a)make a written declaration that the animal complies with each of the conditions contained in sub-paragraphs (4)(a) to (d); and
(b)ensure that the declaration accompanies the consigned animal.
(7) The prohibition in paragraph (1) does not apply in relation to fresh meat obtained from an approved cutting plant situated in the restricted area if–
(a)only fresh meat as described in sub-paragraph (2)(b) is processed in the cutting plant in any one day;
(b)cleansing and disinfection is carried out after processing any meat not meeting the requirement in the preceding sub-paragraph;
(c)the meat bears the health mark in accordance with Chapter III of Section I of Annex I of Regulation (EC) No 854/2004;
(d)the cutting plant is operated under strict veterinary control;
(e)the meat is clearly identified; and
(f)the meat has been transported and stored separately from meat which is not eligible for export.
(8) Meat exported to another member State must be accompanied by a certificate from an official veterinarian which bears the words– “ Meat conforming to Commission Decision 2007/554/EC of 9th August 2007 concerning certain protection measures against foot-and-mouth disease in the United Kingdom ”.
(9) In this regulation and in regulation 8, references to “meat” includes (unless the context requires otherwise) fresh meat, minced meat, mechanically separated meat and meat preparations as defined in points 1.10, 1.13, 1.14 and 1.15 of Annex 1 to Regulation 853/2004.