The Meat (Hazard Analysis and Critical Control Point) (Wales) Regulations 2002

Explanatory Note

(This note is not part of the Regulations)

1.  These Regulations amend— E+W

(a) the Fresh Meat (Hygiene and Inspection) Regulations 1995 (S.I. 1995/539, as already amended); and

(b) the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995 (S.I. 1995/540, as already amended),

in each case in so far as they apply to Wales. Both S.I. 1995/539 and S.I. 1995/540 apply to the whole of Great Britain. SI 1995/539 is amended by regulation 3 of these Regulations and SI 1995/540 is amended by regulation 4 of these Regulations.

2.  These Regulations give effect in Wales to Commission Decision 2001/471/EC laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to Directive 64/433/EEC on health conditions for the production and marketing of fresh meat and Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat (OJ No. L165, 21.6.2001, p. 48). They come into force on 7th June 2002, except in relation to “small meat establishments” — defined in regulation 2(3) — in which case they come into force on 7th June 2003. E+W

3.  The effect of the amendments made to the Fresh Meat (Hygiene and Inspection) Regulations 1995 is that— E+W

(a) the occupier of any slaughterhouse, cutting premises, a cold store or a repackaging centre is obliged to conduct the regular checks on the general hygiene of conditions of production in those premises which are already required by regulation 20(1)(d) of those Regulations by implementing and maintaining a permanent procedure developed in accordance with certain HACCP (Hazard Analysis and Critical Control Point) principles;

(b) the occupier of a slaughterhouse licensed under these Regulations is obliged, in conducting the regular checks on the general hygiene of conditions of production in those premises which are referred to above, to carry out microbiological checks in relation to carcases and cleaning and disinfection of the premises; and

(c) the occupier of cutting premises is obliged, in conducting the regular checks on the general hygiene of conditions of production in those premises which are referred to above, to carry out microbiological checks in relation to cleaning and disinfection of the premises.

4.  The effect of the amendments made to the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995 is that the occupier of any slaughterhouse used for slaughtering poultry, cutting premises used for cutting up fresh poultry meat, cold store used for the storage of fresh poultry meat or re-wrapping centre used for packing, wrapping or re-wrapping fresh poultry meat (in each case licensed under those Regulations) is obliged to conduct the regular checks on the general hygiene of conditions of production in those premises which are already required by regulation 18(1)(d) of those Regulations by implementing and maintaining a permanent procedure developed in accordance with certain HACCP principles. E+W

5.  Regulation 5 (made under section 2(2) of the European Communities Act 1972) makes a number of consequential amendments to the Products of Animal Origin (Import and Export) Regulations 1996 (SI 1996/3124, as already amended), so far as they apply to Wales. E+W

6.  A regulatory appraisal has been prepared pursuant to section 65 of the Government of Wales Act 1998 and placed in the library of the National Assembly for Wales. Copies may be obtained from the Food Standards Agency, 1st Floor, Southgate House, Cardiff, CF10 1EN. E+W