2008 No. 465
The Products of Animal Origin (Disease Control) (England) Regulations 2008
Made
Laid before Parliament
Coming into force
The Secretary of State is designated1 for the purposes of section 2(2) of the European Communities Act 19722 in relation to the common agricultural policy of the European Community.
In exercise of the powers conferred by section 2(2) of the European Communities Act 1972, the Secretary of State makes the following Regulations:
PART 1Introduction
Title, application and commencement1
These Regulations—
a
may be cited as the Products of Animal Origin (Disease Control) (England) Regulations 2008;
b
apply in England only; and
c
come into force on 6th April 2008.
Interpretation: general2
In these Regulations—
“the Act” means the Animal Heath Act 19813;
“animal” means any mammal;
“disease” means any of the following: classical swine fever; African swine fever; swine vesicular disease; rinderpest; sheep and goat plague, Newcastle disease;
“disease legislation” means any of the legislation listed in Schedule 1;
F3“domestic market” is the market for the sale of poultry meat in England, Scotland, Wales and Northern Ireland;
“establishment” means a slaughterhouse or a game handling establishment;
“game handling establishment” means an establishment where the preparation of wild game carcases takes place;
“inspector” means an inspector appointed as such by the Secretary of State or a local authority for the purpose of these Regulations or of the Act and, unless the context otherwise requires, includes a veterinary inspector;
“local authority” means—
- a
in a part of England where there is, within the meaning of the Local Government Changes for England Regulations 19944, a unitary authority for that local government area, that authority;
- b
where there is not a unitary authority—
- i
in a metropolitan district, the council of that district;
- ii
in a non-metropolitan county, the council of that county;
- iii
in each London borough, the council of that borough;
- iv
in the city of London, the Common Council;
- v
where there is a port health authority, that authority;
- i
- a
“meat” means any part of the carcase of either an animal or poultry intended for human consumption, and includes a product resulting from the processing of meat from that animal or poultry or a product resulting from the further processing of such processed meat product;
“occupier” means, in relation to any premises or establishment, the person in charge of those premises or that establishment;
“poultry” means all species of poultry reared or kept in captivity for the production of meat or eggs for human consumption, the production of other commercial products for human consumption, the restocking of supplies of game or for the purposes of any breeding programme for the production of these categories of birds;
“premises” means any land, building or place in business use, other than a slaughterhouse or game handling establishment;
F4...
F5“seropositive pig” means a pig that is not a restricted animal but is required by the Secretary of State to be slaughtered in a slaughterhouse due to antibodies against swine vesicular disease virus being identified in that pig;
F5“seropositive pig meat” is meat derived from a seropositive pig which—
- a
is not restricted meat, and
- b
has not been treated in accordance with Schedule 2 at a designated treatment centre;
- a
“slaughter” means killing for the production of food for human consumption but does not include killing wild game;
“slaughterhouse” means an establishment where the slaughter and dressing of any animal or poultry takes place;
“supply” means supply to the final consumer or to a person who then supplies to the final consumer and includes consignment for sale;
“treatment centre” means premises designated under regulation 5 for the purpose of subjecting meat to a treatment listed in Schedule 2;
“vehicle” includes—
- a
a trailer, semi-trailer or other thing designed or adapted to be towed by another vehicle;
- b
a detachable part of any vehicle;
- c
a container or other structure designed or adapted to be carried on a vehicle;
- a
“veterinary inspector” means a person appointed as such by the Secretary of State for the purposes of these Regulations or under the Act; and
“wild game” means a wild animal which is hunted for human consumption.
Restricted animal, restricted poultry and restricted meat: definitions3
1
In these Regulations, a “restricted animal” is an animal which is—
a
at, in or from—
i
suspect premises;
ii
an establishment where a disease is suspected;
iii
infected premises;
iv
an establishment where a disease is confirmed;
v
an infected area;
vi
a protection zone; or
vii
a surveillance zone; and
b
of a species susceptible to the disease in respect of which restrictions have been imposed under disease legislation.
2
In these Regulations, “restricted poultry” is poultry which is at, in or from any of the following under the Diseases of Poultry (England) Order 20035 —
a
suspect premises;
b
a slaughterhouse where a disease is suspected;
c
infected premises;
d
a slaughterhouse where a disease is confirmed;
e
an infected area;
f
a protection zone; or
g
a surveillance zone.
3
“Suspect premises” are premises where movement restrictions are in place under disease legislation because a disease is suspected there.
4
“Infected premises” are premises where a disease has been confirmed under disease legislation.
5
An “infected area” is an area of this name declared by the Secretary of State under disease legislation following confirmation of a disease.
6
A “protection zone” is an area of this name declared by the Secretary of State under disease legislation following confirmation of a disease.
7
A “surveillance zone” is an area of this name declared by the Secretary of State under disease legislation following confirmation of a disease.
F318
Subject to paragraph (9), “restricted meat” is meat, including meat that has come into contact with meat—
a
produced on or after the date that a protection zone or a surveillance zone is declared, or an earlier date where the Secretary of State specifies such a date for the purpose of disease control;
b
from a restricted animal or restricted poultry that has come from an infected area, a protection zone or a surveillance zone; and
c
from pigs that have been vaccinated to protect them from classical swine fever for 6 months (or any other specified period).
F69
Where restricted meat has been treated in accordance with Schedule 2 at a treatment centre it ceases to be regarded as restricted meat.
Notices4
Notices under these Regulations—
a
must be in writing; and
b
may be amended, suspended or revoked, by further notice, at any time.
Designation of premises, slaughterhouses and game handling establishments5
1
The Secretary of State may designate any establishment or premises for the purposes of slaughtering animals or poultry, or cutting, preparing, processing, packing, wrapping, storage or treatment of meat.
2
Designation under these Regulations—
a
must be in writing;
b
may be subject to conditions; and
c
may be amended, suspended or revoked by notice.
3
Premises and establishments designated by the Scottish Ministers, the Welsh Ministers or the Department for Agriculture and Rural Development of Northern Ireland for the same purposes as they may be designated under these Regulations are designated premises or establishments for the purposes of these Regulations.
4
In these Regulations, “designated” refers to premises and establishments which are designated under this regulation.
Restrictions relating to movements from Scotland, Wales or Northern Ireland6
1
Unless the Secretary of State directs otherwise, measures in these Regulations applying in respect of anything moved from any of the premises, establishments, areas or zones referred to in regulation 3 also apply in respect of such a movement from any equivalent premises, establishment, area or zone in Scotland, Wales or Northern Ireland.
2
This regulation only applies if the person to whom the measure applies is aware or should reasonably have been aware that the movement is from such premises, establishment, area or zone.
PART 2Control of meat from restricted animals or restricted poultry
Meat from suspect or infected premises7
1
Any person who is in possession of meat from a restricted animal or restricted poultry originating from the relevant date from suspect premises, or meat that has come into contact with such meat, must detain that meat until those premises are no longer suspect premises.
2
Paragraph (1) only applies if the person in possession of the meat is aware or should reasonably have been aware that the meat is from a restricted animal or restricted poultry originating from the relevant date from suspect premises, or is meat that has come into contact with such meat.
3
Any person in possession of meat produced from a restricted animal or restricted poultry originating from infected premises from the relevant date, or meat that has come into contact with such meat, must destroy that meat without delay.
F74
In this regulation “relevant date” means the date the suspect premises or infected premises became subject to disease restrictions, or any earlier date where the Secretary of State specifies such a date for disease control purposes.
Tracing of meat from infected premises8
Any person who has owned or been in possession of meat referred to in regulation 7(3) must—
a
use best endeavours to trace that meat; and
b
inform the recipient of that meat, other than a consumer, that the meat is from infected premises.
Prohibition on supply and export of meat9
F82
The prohibition in paragraph 1(a) does not apply to restricted meat from restricted poultry intended for supply on the domestic market.
F123
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Slaughterhouses10
1
The occupier of a slaughterhouse may only slaughter restricted animals F14, seropositive pigs or restricted poultry if the slaughterhouse is designated.
2
The occupier of a slaughterhouse must ensure that—
a
restricted animals are kept separate from other animals;
b
restricted animals are slaughtered separately from other animals;
c
restricted poultry are kept separated from other poultry;
e
seropositive pigs are kept separately from other pigs; and
f
seropositive pigs are slaughtered separately from other pigs.
3
The occupier of a slaughterhouse who receives restricted animals that have not been kept separate from other animals or who has not kept restricted animals separate from other animals must, on being given notice by a veterinary inspector, deal with those other animals as restricted animals.
4
The occupier of a slaughterhouse who receives restricted poultry that have not been kept separate from other poultry or who has not kept restricted poultry separate from other poultry must, on being given notice by a veterinary inspector, deal with that other poultry as restricted poultry.
5
The occupier of a slaughterhouse where disease is suspected or has been confirmed must detain all meat in the slaughterhouse until a veterinary inspector notifies that occupier that the inspector is satisfied that detention of all or some of that meat is no longer necessary to reduce the risk of transmission of disease.
F136
Where the occupier of a slaughterhouse has not complied with the requirements of paragraph (2)(e) or (2)(f) on being given notice by a veterinary inspector, those other pigs must be dealt with by the occupier as seropositive pigs.
7
The occupier of a slaughterhouse may only receive restricted meat if it is a designated slaughterhouse
Game handling establishments11
1
The occupier of a game handling establishment may only receive restricted meat if that establishment is designated.
2
The occupier of a game handling establishment where disease is suspected or has been confirmed must detain all meat in the game handling establishment until a veterinary inspector notifies that occupier that the inspector is satisfied that detention of all or some of that meat is no longer necessary to reduce the risk of transmission of disease.
Receipt and possession of restricted meat12
1
2
Any person in possession of restricted meat must keep it separate from other meat.
F173
Paragraph (1) does not apply when the restricted meat is from restricted poultry intended only for supply on the domestic market.
Marking of meat13
1
The occupier of an establishment must ensure that restricted meat F19or seropositive pig meat is marked in accordance with Schedule 3.
2
A person must not be in possession or control of restricted meat F20or seropositive pig meat unless it is marked in accordance with Schedule 3.
3
A person must not remove a mark applied under this regulation except to enable cutting, preparing, processing, packing or treatment of the restricted meat F21or seropositive pig meat .
4
Any person who removes a mark applied under this regulation, other than a person treating meat at a treatment centre with a treatment listed in Schedule 2, must reapply the mark, with the appropriate plant approval number, after cutting, preparing, processing, packing or treatment of the meat.
Movement of restricted meatF114
1
No person may transport or arrange for the transport of restricted meat to premises or an establishment unless those premises or that establishment is designated.
2
Paragraph (1) does not apply when the restricted meat is from restricted poultry intended only for supply on the domestic market.
Record keeping15
1
The occupier of a slaughterhouse where a restricted animal F23, seropositive pig or restricted poultry is slaughtered must make records of the following—
F24a
the number and type of restricted animals, seropositive pigs or restricted poultry slaughtered;
b
the date of such slaughter;
c
the disease which caused the animals or poultry to be subject to restrictions under the disease legislation.
2
Any person who is in possession of restricted meat F25or seropositive pig meat must make records of the following—
a
the quantity of F26such meat handled;
b
the disease which caused the meat to be subject to restrictions under the disease legislation;
c
the quantity of F27such meat placed into and removed from cold storage;
d
the date of such movement into or out of cold storage;
F28e
the quantity of such meat that is no longer intended for human consumption.
F222A
Paragraph (2) does not apply to any wholesale distributor, retail distributor, retailer or consumer when—
a
the restricted meat is from restricted poultry intended only for supply on the domestic market; or
b
the meat is seropositive pig meat.
3
The occupier of a treatment centre where restricted meat is treated must keep records of the following—
a
the date of the treatment;
b
the species of animal from which the meat came;
c
the quantity of meat treated;
d
the treatment applied.
4
Records made under this regulation must be retained for at least 3 years from the date of the slaughter, movement or treatment to which they refer.
PART 3Other requirements
Requirements in relation to milk and milk products16
1
The Secretary of State may declare that requirements in respect of milk and milk products apply if he considers those requirements necessary to minimise the risk of the spread of disease.
2
“Milk and milk products” includes cows’ milk, goats’ milk, ewes’ milk and products obtained from such milk, in each case intended for human consumption.
3
A declaration under paragraph (1)—
a
must be in writing;
b
may be amended by further declaration at any time; and
c
may only be revoked by further declaration.
PART 4Inspection, offences and enforcement
Powers and duties of inspectors17
1
On producing, if required, a duly authenticated document showing his authority, an inspector may, at all reasonable hours, enter any premises, establishment or vehicle for the purpose of ensuring that these Regulations are being complied with.
2
An inspector may require a person in possession of any meat to detain that meat at a place specified by the inspector.
3
An inspector may require a person in possession of meat to dispose of that meat.
4
An inspector may require a person in possession of meat to treat that meat.
5
An inspector may carry out such inquiries, examinations and tests and take such samples as he considers necessary.
6
An inspector may mark any animal, meat or other thing for identification purposes.
7
An inspector may, by notice to the occupier of any premises or establishment, require the marking of any meat.
8
An inspector may, by notice to the occupier of any premises or establishment, require the tracing of any meat that the occupier has handled.
9
An inspector may, by notice to the occupier of any premises or establishment, require the cleansing and disinfection of any part of those premises.
10
An inspector may, by notice to the person in charge of any thing, require the cleansing and disinfection of that thing.
11
An inspector may, by notice to the occupier of any premises or establishment or the person in charge of any animal, or thing require—
a
the isolation of the animal, or thing in a specified place;
b
the separation of any animal, or thing from any other animal, or thing.
12
An inspector may inspect and copy any records (in whatever form they are held) kept under these Regulations and remove such records so they may be copied.
13
An inspector may inspect and check the operation of any computer and associated apparatus or material used in connection with the making and keeping of records under these Regulations.
14
An inspector may require computer records to be produced in a form which may be taken away.
15
An inspector who enters any premises, establishment or vehicle may be accompanied by—
a
such other persons as he considers necessary; F36...
F36b
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
An inspector who enters an unoccupied premises or unoccupied establishment must leave them as effectively secured against unauthorised entry as the inspector found them.
Provision of reasonable assistance, information and cooperation18
Any person to whom any requirement under these Regulations applies or who is required to give reasonable assistance or information to a person executing these Regulations must, unless that person has reasonable cause, do so without delay.
Costs of compliance19
The costs incurred by any person in taking any action required under these Regulations, or of refraining from taking action prohibited under them, must be met by that person unless the Secretary of State directs otherwise in writing.
Powers of inspectors in case of default20
If any person fails to comply with a requirement in or under these Regulations, an inspector may take such steps the inspector considers necessary to ensure the requirement is met at the expense of that person.
Offences and proceedings21
1
The following provisions of the Act apply as if these Regulations were an Order made under the Act—
a
sections 66 (refusal and obstruction);
b
section 71A6 (prosecutions: time limit);
c
section 73 (general offences);
d
section 77 (money recoverable summarily);
e
section 79(1) to (4) (evidence and procedure);
2
Section 75 of the Act7 (penalties for certain summary offences) applies as if these Regulations were an Order made under the Act except that any term of imprisonment on summary conviction may not exceed three months.
Offences by bodies corporate22
1
If an offence committed by a body corporate is shown—
a
to have been committed with the consent or connivance of an officer; or
b
to be attributable to any neglect on the officer’s part,
the officer as well as the body corporate is guilty of the offence and liable to be proceeded against and punished accordingly.
2
If the affairs of a body corporate are managed by its members, paragraph (1) applies in relation to the acts and defaults of members in connection with their functions of management as if they were directors of the body.
3
“Officer”, in relation to a body corporate, means a director, member of the committee of management, chief executive, manager, secretary or other similar officer of the body, or a person purporting to act in any such capacity.
Disapplication of provisions to any person executing or enforcing these Regulations23
Any prohibition or restriction on the movement or use of any thing under these Regulations does not apply to the following in their execution or enforcement of these Regulations—
a
the Secretary of State;
b
an inspector of the local authority;
c
any other person authorised by the Secretary of State or by the local authority to carry out such execution or enforcement.
Enforcement24
F301
These Regulations are to be enforced by—
a
the Secretary of State in any establishment or cutting plant; or
b
the local authority, unless the Secretary of State directs otherwise.
2
F29For the purposes of paragraph (1)(a) or where the Secretary of State makes a direction under paragraph (1)(b), the Secretary of State may delegate to the Director of Public Prosecutions functions in relation to the prosecution of an offence under section 73 of the Act relating to these Regulations.
SCHEDULE 1Disease legislation
F331
F32The Diseases of Swine Regulations 2014
2
The Cattle Plague Order 19289
F333
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4
The Movement of Animals (Restrictions) (England) Order 200211
F335
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
Diseases of Poultry (England) Order 2003
SCHEDULE 2Approved meat treatments
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 three 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 nine 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 3
Special identification mark
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 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin13F34..., 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;
F37iii
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
iv
two straight lines crossing at the centre of the stamp in such a way that the information is not obscured;
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 an officer of the Meat Hygiene Service.
3
Restricted meat from poultry must be marked with an identification mark which is—
F35a
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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/EC16.
F23A
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 origin17.
5
The “Meat Hygiene Service” is the body of that name which is an executive agency of the Food Standards Agency.
(This note is not part of the Regulations)