1. Introductory Text

  2. PART 1 Introduction

    1. 1.Title, application and commencement

    2. 2.Interpretation: general

    3. 3.Restricted animal, restricted poultry and restricted meat: definitions

    4. 4.Notices

    5. 5.Designation of premises, slaughterhouses and game handling establishments

    6. 6.Restrictions relating to movements from Scotland, Wales or Northern Ireland

  3. PART 2 Control of meat from restricted animals or restricted poultry

    1. 7.Meat from suspect or infected premises

    2. 8.Tracing of meat from infected premises

    3. 9.Prohibition on supply and export of meat

    4. 10.Slaughterhouses

    5. 11.Game handling establishments

    6. 12.Receipt and possession of restricted meat

    7. 13.Marking of meat

    8. 14.Movement of restricted meat

    9. 15.Record keeping

  4. PART 3 Other requirements

    1. 16.Requirements in relation to milk and milk products

  5. PART 4

    1. 17.Powers and duties of inspectors

    2. 18.Provision of reasonable assistance, information and cooperation

    3. 19.Costs of compliance

    4. 20.Powers of inspectors in case of default

    5. 21.Offences and proceedings

    6. 22.Offences by bodies corporate

    7. 23.Disapplication of provisions to any person executing or enforcing these Regulations

    8. 24.Enforcement

  6. Signature

    1. SCHEDULE 1

      Disease legislation

      1. 1.The Diseases of Swine Regulations 2014

      2. 2.The Cattle Plague Order 1928

      3. 3.The Classical Swine Fever (England) Order 2003

      4. 4.The Movement of Animals (Restrictions) (England) Order 2002

      5. 5.The Swine Vesicular Disease Order 1972

      6. 6.Diseases of Poultry (England) Order 2003

    2. SCHEDULE 2

      Approved meat treatments

    3. SCHEDULE 3

      1. Special identification mark

        1. 1.Restricted meat from animals must be marked with an identification...

        2. 2.If the single oval stamp referred to in paragraph (1)(b)...

        3. 3.Restricted meat from poultry must be marked with an identification...

        4. 3A.Seropositive pig meat must contain an identification mark such that...

        5. 4.The identification mark may be applied according to the methods...

        6. 5.The “Meat Hygiene Service” is the body of that name...

  8. Explanatory Note