The Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995

Regulations 4(2)(a), 8(1)(d)

SCHEDULE 2 CONSTRUCTION, LAYOUT AND EQUIPMENT OF SLAUGHTERHOUSES (EXCEPT LOW THROUGHPUT SLAUGHTERHOUSES) – ADDITIONAL REQUIREMENTS

1.  In addition to the general requirements contained in Schedule 1, slaughterhouses shall have—

(a) a room or covered space which is sufficiently large and easy to clean and disinfect for the pre-slaughter inspection provided for in paragraph 9 of Schedule 7;

(b) a slaughter room large enough for stunning and bleeding on the one hand, and plucking and any scalding of any birds and skinning of any rabbits on the other, to be carried out in separate places. Any communication between the slaughter room and the room or space referred to in sub-paragraph (a) above other than the narrow opening through which only slaughter birds or rabbits may pass shall have an automatically closing door;

(c) an evisceration and preparation room which is large enough for evisceration to be carried out in a place sufficiently far from the other work stations, or separated from them by a partition, so as to prevent contamination. Any communication between the evisceration and preparation room and the slaughter room other than the narrow opening through which only slaughtered birds or rabbits may pass shall have an automatically closing door;

(d) where necessary, a dispatching room;

(e) one or more sufficiently large chilling or refrigerating rooms, with a lockable facility for fresh meat which has been detained;

(f) in the case of premises handling birds a room or space for collecting feathers except where these are treated as waste;

(g) for staff handling live birds or live rabbits, either—

(i) separate wash basins and lavatories; or

(ii) arrangements to ensure that such staff wash their hands and change their protective clothing before using the changing rooms required by paragraph 11 of Schedule 1.