The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987

• (a) split the carcase, examine the vertebrae, ribs, sternum, spinal cord and brain, expose and incise the kidneys;

• (b) examine in detail such of the following lymph nodes as he has not already so examined: superficial inguinal, cervical, prepectoral, prescapular, subdorsal, sublumbar, iliac, precrural and, if he considers it necessary, the popliteal.

PART V — detailed instructions sheep and goats

1

In the case of sheep and goats the inspection shall include in particular an examination of –

• (a) the head after flaying with, if an official veterinary surgeon or inspector considers it necessary, the surface of the tongue, the mouth, throat, retro-pharyngeal and parotid lymph nodes (save that these examinations and the flaying are not required if the local authority ensures that the head, including the tongue and brains, is excluded from human consumption);

• (b) the lungs, the trachea and oesophagus; if an official veterinary surgeon or inspector considers it necessary the trachea and the main branches of the bronchi shall be opened lengthwise and the lungs shall be incised in their posterior third, at right angles to their main axes; the bronchial and mediastinal lymph nodes shall be palpated and, if an official veterinary surgeon or inspector considers it necessary, examined in detail;

• (c) the pericardium, which shall be opened, and the heart; where an official veterinary surgeon or inspector considers it necessary the heart shall be incised lengthwise so as to open the ventricles and to cut through the intra-ventricular septum;

• (d) the diaphragm;

• (e) the surfaces and substance of the liver which shall be incised on the gastric surface to examine the bile ducts; the hepatic lymph nodes shall be examined and palpated;

• (f) the alimentary tract and the mesentery; the gastric, pancreatic and mesenteric lymph nodes shall be examined;

• (g) the surface of the spleen;

• (h) the kidneys which if an official veterinary surgeon or inspector considers it necessary shall be incised and the renal lymph nodes examined in detail;

• (i) the pleura and the peritoneum;

• (j) the genital organs;

• (k) the udder; the supramammary lymph nodes shall be examined;

• (l) the umbilical region and the joints of young animals which shall be palpated; where an official veterinary surgeon or inspector considers it necessary the umbilical region shall be incised and the joints shall be opened;

• (m) the feet, if an official veterinary surgeon or inspector considers it necessary.

2

Where an official veterinary surgeon or inspector has reason to suspect that a suppurative condition exists in the carcase of any sheep or lamb he shall –

• (a) examine by palpation as well as by observation such of the lymph nodes as are readily accessible; and

• (b) in the case of a sheep, examine in detail such of the following lymph nodes as he has not already so examined: prescapular, superficial inguinal, precrural; and, in the case of a lamb, examine in detail such lymph nodes if he has found evidence of disease in the course of visual examination or palpation.

3

Where evidence of tuberculosis is found, an official veterinary surgeon or inspector shall split the carcase, examine the vertebrae, ribs, sternum, spinal cord and brain, expose and incise the kidneys.

PART VI — detailed instructions domestic solipeds

1

In the case of domestic solipeds the inspection shall include in particular an examination of –

• (a) the head and the throat; the surface of the tongue after it has been freed to permit a detailed inspection of the mouth and the fauces; the retro-pharyngeal, submaxillary and parotid lymph nodes shall be palpated and, if an official veterinary surgeon or inspector considers it necessary, examined in detail;

• (b) the lungs, the trachea and oesophagus; the trachea and the main branches of the bronchi shall be opened lengthwise and the lungs shall be incised in their posterior third, at right angles to their main axes (save that these incisions are not necessary where the lungs are excluded from human consumption); the bronchial and mediastinal lymph nodes shall be palpated and, if an official veterinary surgeon or inspector considers it necessary, examined in detail;

• (c) the pericardium, which shall be opened, and the heart; the latter shall be incised lengthwise so as to open the ventricles and to cut through the intra-ventricular septum;

• (d) the diaphragm;

• (e) the surfaces and substance of the liver and the hepatic lymph nodes; the liver shall be incised if an official veterinary surgeon or inspector considers it necessary; the hepatic lymph nodes shall be palpated and, if an official veterinary surgeon or inspector considers it necessary, the hepatic lymph nodes shall be examined in detail;

• (f) the alimentary tract, the mesentery and the gastric, pancreatic and mesenteric lymph nodes; if an official veterinary surgeon or inspector considers it necessary the lymph nodes shall be examined in detail;

• (g) the surface of the spleen;

• (h) the kidneys, which shall be palpated and, if an official veterinary surgeon or inspector considers it necessary, incised; if an official veterinary surgeon or inspector considers it necessary the renal lymph nodes shall be examined in detail;

• (i) the pleura and the peritoneum;

• (j) the genital organs of stallions and mares;

• (k) the udder and the supramammary lymph nodes shall be examined and, if an official veterinary surgeon or inspector considers it necessary, the supramammary lymph nodes shall be examined in detail;

• (l) the umbilical region and joints of young animals which shall be palpated; where an official veterinary surgeon or inspector considers it necessary the umbilical region shall be incised and the joints shall be opened;

• (m) all grey or white horses must be examined for melanosis and melanomata; in particular the muscles of one shoulder and the prescapular lymph node shall be examined; this lymph node shall be exposed beneath the scapular cartilage by loosening the attachment of one shoulder; in addition the kidneys shall be examined after splitting by a longitudinal incision which exposes both cortex and medulla.

2

An investigation for glanders shall be carried out by means of careful examination of mucous membranes of the trachea, larynx, nasal cavities, sinuses and their ramifications, after splitting the head in the median plane and excision of the nasal septum.

3

Where evidence of tuberculosis is found, an official veterinary surgeon or inspector shall –

• (a) split the carcase, examine the vertebrae, ribs, sternum, spinal cord and brain, incise the kidneys;

• (b) examine in detail such of the following lymph nodes as he has not already so examined: superficial inguinal, prescapular, prepectoral, presternal, suprasternal, xiphoid, subdorsal, intercostal, iliac, sublumbar, ischiatic, precrural and popliteal, the lymph nodes least likely in the particular case to show evidence of infection being examined first.

SCHEDULE 9 — CUTTING PRACTICES REQUIREMENTS APPLICABLE IN EXPORT CUTTING PREMISES

The occupier of the cutting premises shall –

• (a) make available to an official veterinary surgeon or inspector all necessary facilities for the supervision of the premises in accordance with the requirements of Schedule 10 and in particular allow him unimpeded access at all times to all parts of the premises where meat is cut up or stored;

• (b) make available to an official veterinary surgeon or inspector, when required to do so, evidence of the origin of any meat brought into the cutting premises;

• (c) ensure that any meat which is not eligible for export in accordance with these regulations is stored and cut up apart from or at other times than meat which is eligible for export;

• (d) ensure that as soon as fresh meat intended for cutting up enters the cutting premises it is placed in the refrigerated accommodation provided for the reception and storage of meat awaiting cutting and there maintained at an internal temperature of not more than +7C for carcases, half carcases, quarter carcases and half carcases cut into three wholesale cuts, and +3C for offal:

• Provided that meat transferred directly and without risk of contamination from an export slaughterhouse to export cutting premises within the same site complex by means of an extension of the overhead rail system employed in that slaughterhouse or other hygienic transport system may, notwithstanding the requirements of this sub-paragraph, of sub-paragraph (f) of this Schedule and of sub-paragraph (j) of Schedule 7, but subject to the two following conditions, be cut up without first being chilled.

• The conditions referred to in the foregoing proviso are that – cutting up shall take place without delay, and as soon as cutting up, wrapping and packing are completed the meat shall be placed immediately in the refrigerated accommodation referred to in paragraph 1(a)(ii) of part I of Schedule 2 and be brought progressively to an internal temperature of not more than +7C for cut meat and +3C for offal; ensure that meat is brought into the room provided in accordance with paragraph 1(b) of part I of Schedule 2 as and when required, that it remains in that room only for the minimum time required to carry out the necessary cutting up operations, and that on completion of cutting up, wrapping and packing the meat is transferred without undue delay to the refrigerated accommodation referred to in paragraph 1(a)(ii) of part I of Schedule 2 and there maintained at an internal temperature of not more than +7C for cut meat and +3C for offal; ensure that the cutting up does not take place until the meat has reached an internal temperature of not more than +7C for carcases, half carcases, quarter carcases and half carcases cut into three wholesale cuts, and +3C for offal, that during cutting up, wrapping and packing the meat is kept at an internal temperature of not more than +7C for carcases and cuts and +3C for offal, and that while cutting up is taking place the temperature of the room does not exceed +12C; ensure that any splinters of bone and clots of blood are removed from meat during cutting up; ensure that no carcase, offal or cut meat is wiped down; ensure that meat obtained from cutting up and not intended for human consumption is collected in the receptacles referred to in paragraph 1(h) of part I of Schedule 2 as it is cut; ensure that no implement is left in the meat; ensure that when cutting, boning, wrapping and packing operations take place in the same room, the following conditions are observed:— packaging and wrapping material shall during storage be contained in a sealed and undamaged protective cover under hygienic conditions in a separate room; packaging and wrapping material shall not be stored on the floor; packaging material shall be assembled under hygienic conditions before being brought into the cutting room; packaging material shall be hygienically brought into the room and shall be used without delay: it shall not be handled by persons who handle fresh meat; immediately after packing and wrapping the meat shall be placed in the storage rooms referred to in paragraph 1(a)(ii) of part I of Schedule 2; ensure that fresh meat intended for freezing is only frozen by a rapid method and is stored at a temperature of not more than–12C.

SCHEDULE 10 — HEALTH CONTROL OF CUT MEAT REQUIREMENTS APPLICABLE IN EXPORT CUTTING PREMISES

1

The official veterinary surgeon shall be responsible for the supervision of cutting premises while meat intended for export is being cut up and shall ensure that the requirements of these Regulations are observed. In particular he shall –

• (a) supervise the maintenance of a register for fresh meat entering and leaving the premises;

• (b) be responsible for the inspection of fresh meat intended for export held in the premises and at the time of its despatch;

• (c) issue the certificate provided for in Schedule 14;

• (d) be responsible for the maintenance of hygiene standards in the premises, with particular reference to the requirements of Schedule 5;

• (e) be responsible for the taking of all samples necessary for any laboratory tests which may be required and the recording of the results of such tests in a register; these results shall be made available to the owner of the meat on request.

2

The official veterinary surgeon may be assisted by inspectors in the discharge of the responsibilities set out in paragraph 1(a), (b), (d) and (e) of this Schedule.

SCHEDULE 11 — HEALTH MARKING REQUIREMENTS APPLICABLE IN EXPORT SLAUGHTERHOUSES AND EXPORT CUTTING PREMISES

1

The health mark shall be applied by or under the supervision and responsibility of the official veterinary surgeon.

2

The health mark shall consist of an oval mark 6.5 cm wide by 4.5 cm high containing in legible form in letters 0.8 cm high and figures 1 cm high the following information –

• (a) on the upper part, the letters “UK” or the letters “UNITED KINGDOM”;

• (b) in the centre, the approval number of the export slaughterhouse or export cutting premises;

• (c) on the lower part, the letters “EEC”;

• (d) in addition, for fresh meat from boars and cryptorchid or hermaphrodite swine, the oval mark shall be covered along the main diameter by 2 parallel straight lines being as evident as the external edge of the mark with a distance apart of at least 1.0cm.

3

Carcases weighing more than 65 kg shall have the health mark applied in ink or hot-branded on each half carcase in at least the following places– external surface of the thigh, loins, back, breast and shoulder. Other carcases shall have the health mark applied in ink or hot-branded in at least four places– on the shoulders and on the external surface of the thighs.

4

Livers of bovine animals, swine and solipeds shall be hot-branded with the health mark.

5

All the offal unless they are wrapped or packed in accordance with the requirements of Schedule 12 shall have the health mark applied in ink or hot-branded, but in the case of bovine animals under 3 months old, and swine, sheep and goats, health marking of tongues and hearts shall not be compulsory.

6

Cuts, other than cuts weighing less than 100g each and cuts of fat, obtained in export cutting premises from carcases marked with the health mark and which do not bear a health mark shall, unless they are wrapped or packed in accordance with the requirements of Schedule 12, have that mark applied in ink or hot-branded.

7

Cuts of swine belly and back fat from which the rind has been removed may be grouped into lots containing not more than five cuts; each lot and each piece, if it is separate, shall be sealed under the supervision of the official veterinary surgeon and be provided with a label which meets the requirements of paragraph 3 of part II of Schedule 12.

8

Only methyl violet shall be used for marking meat in ink in accordance with this Schedule.

SCHEDULE 12 — WRAPPING AND PACKING OF CUT MEAT AND OFFAL

PART I — wrapping

1

The occupier shall ensure that any material used for wrapping meat is strong enough to protect the meat during the course of handling and transport and does not cause a deterioration in the organoleptic characteristics of the meat or transmit to it any substance harmful to human health and that only transparent and uncoloured wrapping material is used, except where the wrapping material used conforms to the requirements of paragraph 6 of this part of this Schedule.

2

The occupier shall ensure that the wrapping operation is carried out immediately after cutting and in a hygienic manner and that wrapping material is not re-used for wrapping meat. The wrapping material shall not be handled by persons who handle fresh meat.

3

The occupier shall ensure that cut meat, other than cuts of pig belly and pork fat, is wrapped in accordance with paragraphs 1 and 2 of this part of this Schedule unless it is transported hanging up.

4

The occupier shall ensure that wrappings contain meat of only one animal species.

5

The occupier shall ensure that all wrapped meat intended for sale bears a reproduction of the health mark bearing the letters “UK” on the wrapping material or on a label affixed to the wrapping material. The health mark shall include the approval number of the export cutting premises except that in the case of offal wrapped in an export approved slaughterhouse it shall bear the approval number of that slaughterhouse.

6

The occupier shall ensure that wrapped meat is packed in accordance with the requirements of Part II of this Schedule, save that where the wrapping material used fulfills the requirement of packaging material in accordance with the provisions of paragraph 1 of part II of this Schedule it does not in addition require to be packed.

PART II — packing

1

The occupier shall ensure that any material used for packing meat is strong enough to protect the meat during the course of handling and transport and does not cause a deterioration in the organoleptic characteristics of the meat or transmit to it any substance harmful to human health.

2

The occupier shall ensure that any material used for packing meat is not re-used for this purpose unless it is made of a non-corrodible and impervious substance which is easy to clean and has been cleaned and disinfected prior to re-use for packing meat.

3

The occupier shall ensure that –

• (a) every package bears the health mark either on the package itself or on a label affixed to wrapping material which fulfills the requirements of paragraph 6 of part I of this Schedule;

• (b) such label is serially numbered; and

• (c) such label is affixed in such a way that it is torn when the package is opened.

4

The occupier shall ensure that packages contain meat of only one animal species.

SCHEDULE 13 — STORAGE OF MEAT REQUIREMENTS APPLICABLE IN EXPORT COLD STORES

1

The occupier of the cold store shall facilitate supervision of the store, and of the handling and inspection of the meat, and shall place the necessary facilities at the disposal of an official veterinary surgeon or inspector.

2

The owner of the meat and the occupier of the cold store shall secure arrangements for supervision of meat during movement into the store and during storage as follows –

• (a) unwrapped meat, meat wrapped in stockinette and all Intervention meat owned by the Intervention Board for Agricultural Produce shall be supervised during movement into the store and during storage by an official veterinary surgeon or inspector; however, for privately-owned, packed and wrapped meat supervision during movement into the store and during storage may be waived at the owner’s discretion;

• (b) for all meat there shall be maintained at the store adequate records including the accompanying veterinary health certificate in the form prescribed in the Annex to Schedule 14, and thermographs (identified and validated) to record the time and date when the meat was taken into store, its location in the store and the storage conditions; these records shall be made available on request to an official veterinary surgeon or inspector and shall be sufficient to provide the information necessary to enable the official veterinary surgeon to issue the health certificate provided for in Schedule 14.

3

The occupier shall ensure that fresh meat intended for export is –

• (a) kept at an internal temperature of not more than +7C for carcase and cuts and +3C for offal and, if frozen, maintained at a temperature of not more than–12C;

• (b) supervised by an official veterinary surgeon or inspector at the time of loading for despatch;

• (c) handled, loaded and unloaded, stored and, if freezing is carried out, frozen in a hygienic manner, and in particular that it is handled, loaded and unloaded under cover;

• (d) adequately protected during storage from the risk of contamination including taint;

• (e) stored separately from meat which is not eligible for export in accordance with these Regulations;

• (f) identifiable as to origin while it is being stored;

• (g) made available for inspection on request by an official veterinary surgeon or inspector.

4

The occupier shall ensure that where meat that is not packed is brought into the cold store for freezing it is not stored on wooden pallets and that during freezing it is suspended from either a rail system or suitable frames of a material resistant to corrosion.

SCHEDULE 14 — HEALTH CERTIFICATE

1

Where meat is to be exported directly the official veterinary surgeon shall sign a health certificate which is to accompany the meat to the country of destination at the time the meat is loaded into the means of transport in which it is to travel.

2

The health certificate shall be provided by the Secretary of State and shall correspond in form to, and contain the information specified in, the model in the Annex to this Schedule. It shall be expressed at least in English and in the language of the country of destination.

3

Where meat is not intended for immediate export the official veterinary surgeon shall sign a health certificate which will accompany the meat to other export premises or to premises approved under the provisions of Council Directive 77/99/EEC([^f00014]) at the time the meat is loaded into the means of transport in which it is to travel.

4

A health certificate under paragraph 3 above shall be provided by the Secretary of State and shall contain the information specified in the model in the Annex to this Schedule.

SCHEDULE 15 — TRANSPORT OF FRESH MEAT INTENDED FOR EXPORT REQUIREMENTS APPLICABLE TO OCCUPIERS OR PERSONS RESPONSIBLE FOR THE CONTROL AND MANAGEMENT OF TRANSPORT

1

Fresh meat shall be loaded at a temperature of not more than +7C for carcases and cuts and +3C for offal and shall be transported in sealed vehicles so designed and equipped that the meat is maintained at a temperature of not more than +7C for carcases and cuts and +3C for offal and, if frozen, maintained at not more than–12C throughout the period of transport; however when fresh meat is transported from an export slaughterhouse to export cutting premises in the United Kingdom sealing of vehicles shall not be required.

2

The interior surfaces of vehicles used for the transport of fresh meat and any other parts of the vehicle which may come into contact with the meat shall be so finished as to enable them effectively to be kept clean and disinfected and shall be constructed of material resistant to corrosion which does not cause a deterioration in the organoleptic characteristics of the meat or render it harmful to human health.

3

Vehicles used for the transport of fresh meat shall be provided with efficient devices for protecting the meat against the entry of insects and dust and shall be watertight; where such vehicles are used for the transport of carcases, half carcases, quarter carcases and unpacked cut meat they shall be equipped with fittings of material resistant to corrosion for hanging the meat fixed at such a height that the meat cannot come into contact with the floor, except that fittings for hanging such meat shall not be required where the meat is transported by aircraft in which suitable facilities resistant to corrosion have been provided for hygienically loading, holding and unloading the meat.

4

Vehicles used for the transport of fresh meat shall not be used for conveying live animals or any substance which may be detrimental to, or contaminate, the meat so conveyed.

5

Fresh meat shall not be transported in the same vehicle at the same time as any other product likely to affect the hygiene of the meat or to contaminate it unless it is transported in such a manner that it will not contaminate the fresh meat.

6

Stomachs shall be scalded or cleaned and feet and heads skinned or scalded and depilated before being transported in a vehicle containing other fresh meat.

7

Fresh meat shall not be transported in vehicles which are not properly cleaned and disinfected.

8

Carcases, half carcases and quarter carcases, other than frozen meat packed in a hygienic manner, shall be suspended throughout the period of transport except where such meat is transported by aircraft in which suitable facilities resistant to corrosion have been provided for hygienically loading, holding and unloading the meat. Other cuts and offal, other than the viscera, shall be hung or placed on supports if not placed in packages of material resistant to corrosion. The supports and packages shall be hygienically satisfactory and where appropriate shall meet the requirements of Schedule 12.

9

The viscera may only be transported in strong, clean and impervious packages which may only be re-used after being cleaned and disinfected.

10

The official veterinary surgeon shall be satisfied before despatch that the loading bay is clean and that transport vehicles comply with the requirements of this Schedule.

SCHEDULE 16

Column 1	Column 2	Column 3
References	Regulations revoked	Extent of revocation
S.I. 1981/1034	The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1981	The whole Regulations
S.I. 1983/703	The Fresh Meat Export (Hygiene and Inspection) (Scotland) Amendment Regulations 1983	The whole Regulations
S.I. 1984/1885	The Fresh Meat Export (Hygiene and Inspection) (Scotland) Amendment Regulations 1984	The whole Regulations
S.I. 1985/1068	The Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985	In Schedule 1 the item relating to S.I. 1981/1034

Signed

John J. MacKay — Parliamentary Under Secretary of State, Scottish Office — 29th April 1987

Explanatory note

(This note is not part of the Regulations)

These Regulations apply to Scotland only and come into force on 11th June 1987.

The Regulations revoke and re-enact the provisions of the Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1981 and subsequent amending instruments, which implemented in part the provisions of Council Directive No. 64/433/EEC (OJ No. 121, 29.7.1964, p. 2012/64; OJ/SE 1963-64, p. 185) on health problems affecting intra-Community trade in fresh meat, as amended by Council Directive No. 66/601/EEC (OJ No. 192, 27.10.1966, p. 3302/66; OJ/SE 1965-66, p. 244), Council Directive No. 69/349/EEC (OJ No. L256, 11.10.1969, p. 5; OJ/SE 1969 (II), p. 432), Council Directive No. 83/90/EEC (OJ No. L59, 5.3.1983, p.10) and the Act annexed to the Treaty of Accession to the European Economic Community (Annex I(II)(F)– Cmnd 5179 I). These Regulations in addition implement Council Directive No. 86/587/EEC (OJ No. L399, 2.12.86, p.26).

The Regulations apply to fresh meat of domestic bovine animals (including buffalo), swine, sheep, goats and solipeds. They prescribe conditions which must be satisfied for the production, cutting up, storage and transport of such meat when it is intended for export, or for sale for export, to a Member State of the EEC for human consumption.

In particular, the Regulations –

• (a) provide that only premises which are approved by the Secretary of State may be used for the production, cutting up, storage and loading of fresh meat for intra-Community trade, and that such premises must comply with prescribed requirements as to structure and hygiene (regulations 4 to 7 and 10 and Schedules 1 to 4); and

• (b) lay down requirements as to slaughter, dressing and cutting practices, ante-and post-mortem inspection, hygiene, health control of cut meat, health marking, certification, storage, wrapping, packing and transport of such meat (regulations 8 to 11 and Schedules 5 to 15).

Apart from the approval, suspension and revocation of approval of premises for intra-Community trade (regulations 4 to 6), which are functions of the Secretary of State, enforcement of the Regulations is the responsibility of local authorities (regulation 17). They are required to provide the necessary supervision and inspection resources at approved premises (regulation 12), for which they may make charges (regulation 13).

The Regulations also make provision for powers of entry by persons authorised by the Secretary of State or local authorities (regulation 14) and concerning offences and penalties (regulation 18).

The Regulations do not affect the application as appropriate to export-approved premises of the provisions of the Slaughter of Animals (Prevention of Cruelty) (Scotland) Regulations 1955, the Food Hygiene (Scotland) Regulations 1959, the Food (Meat Inspection) (Scotland) Regulations 1961, the Slaughter of Animals (Stunning Pens) (Scotland) Regulations 1963 or the Slaughterhouse Hygiene (Scotland) Regulations 1978, except that they disapply (in regulation 19 of these Regulations) certain provisions of the said Food (Meat Inspection) (Scotland) Regulations 1961.

Footnotes

[^f00001]: 1972 c. 68; section 2 is subject to Schedule 2 to that Act and is to be read with sections 289F and 289G of the Criminal Procedure (Scotland) Act 1975 (c. 21) (as inserted by section 54 of the Criminal Justice Act 1982 (c. 48)), and S.I. 1984/526.

[^f00002]: S.I. 1972/1811.

[^f00003]: 1956 c. 30; section 26(3) was amended by paragraph 123 of Schedule 27 to the Local Government (Scotland) Act 1973 (c. 65) and by section 22(a) of the Local Government and Planning (Scotland) Act 1982 (c. 43); section 56(8) was amended by, and section 56(8A) inserted by, paragraph 8 of Schedule 15 to the Criminal Justice Act 1982 (c. 48); section 56(8A) was amended by the Law Reform (Miscellaneous Provisions) (Scotland) Act 1985 (c. 73), section 41 and is to be read with section 289G of the Criminal Procedure (Scotland) Act 1975 and S.I. 1984/526.

[^f00004]: S.I. 1961/243, amended by S.I. 1963/1231, 1979/1563, 1981/996, 1983/702 and 1985/1068.

[^f00005]: S.I. 1978/1273, amended by S.I. 1984/842, 1985/1068, 1856 and 1986/1808.

[^f00006]: S.I. 1955/1993, amended by S.I. 1963/1888, 1983/874 and 1984/1205.

[^f00007]: S.I. 1963/1888, to which there are amendments not relevant to these Regulations.

[^f00008]: S.I. 1959/413, amended by S.I. 1959/1153, 1961/622, 1966/967, 1978/173 and 1985/1068.

[^f00009]: S.I. 1961/243, amended by S.I. 1983/702.

[^f00010]: O.J. No. L26, 31.1.77, p.85.

[^f00011]: 1973 c. 65.

[^f00012]: O.J. No. L229, 30.8.80, p.11.

[^f00013]: O.J. No. L275, 26.9.86, p.36.

[^f00014]: O.J. No. L26, 31.1.77, p.85.