SCHEDULE 1Disease legislation

Article 2

1

F2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F3The Diseases of Swine Regulations 2014

2

The Cattle Plague Order 1928 M1.

Annotations:
Marginal Citations
M1

SR&O 1928/206.

F23

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4

The Movement of Animals (Restrictions) (Scotland) Order 2003 M2.

F25

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6

The Diseases of Poultry (Scotland) Order 2003 M3.

SCHEDULE 2Approved meat treatments

Article 2

Meat treatment

Diseases against which the treatment is effective

a

Heat treatment in a hermetically sealed container with an F value of 3 or more (where F is the killing effect on bacterial spores: an F value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121°C in 3 minutes with instantaneous heating and chilling)

All diseases

b

Heat treatment at a minimum temperature of 70°C which must be reached throughout the meat

All diseases except African swine fever

c

Heat treatment at a minimum temperature of 80°C which must be reached throughout the meat

All diseases

d

Heat treatment in a hermetically sealed container to at least 60°C for a minimum of 4 hours during which time the core temperature must be at least 70°C for 30 minutes

All diseases except Newcastle disease

e

Natural fermentation and maturation of not less than 9 months for boneless meat resulting in the following characteristics: a Water Activity (Aw) value of not more than 0.93 or a pH value of not more than 6

All diseases except sheep and goat plague and Newcastle disease

f

Natural fermentation as in (e) but with the bone still in the meat

Classical swine fever and swine vesicular disease

g

Treatment of hams and loins involving natural fermentation and maturation for at least 190 days for hams and 140 days for loins

African swine fever

h

Heat treatment ensuring a core temperature of at least 65°C is reached for the time necessary to achieve a pasteurisation value (pv) equal to or more than 40

Sheep and goat plague

SCHEDULE 3Special identification mark

Article 14

1

Restricted meat from animals must be marked with an identification mark which is–

a

a diagonal cross, superimposed on the health mark or identification mark applied under Article 5 of Regulation (EC) No. 853/2004F4...; or

b

a single oval stamp, 6.5 cm wide and 4.5 cm high, upon which the following information is legible–

i

on the upper part, the letters UK;

ii

in the centre, the approval number of the establishment;

F7iii

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iv

two straight lines crossing at the centre of the stamp in such a way that the information is not obscured; and

v

information which identifies the veterinarian who inspected the meat.

2

If the single oval stamp referred to in paragraph (1)(b) is used–

a

the letters must be at least 0.8 cm high;

b

the figures must be at least 1 cm high; and

c

the application of the mark must be supervised by the official veterinarian.

3

Restricted meat from poultry must be marked with an identification mark which is–

a

F6...; F5...

b

the mark described in the Annex to Commission Decision 2007/118/EC laying down detailed rules in relation to an alternative identification mark pursuant to Council Directive 2002/99/ECM4.

F13A

Seropositive pig meat must contain an identification mark such that the numbering and lettering are set within a circle which is legible, indelible with characters that are decipherable and include the capital letters “UK” followed by the approval number of the establishment.

4

The identification mark may be applied according to the methods in paragraphs 9, 10, 11 and 13 of section 1(C) of Annex II to Regulation EC No. 853/2004 laying down specific hygiene rules for food of animal origin.