Legalize / United Kingdom / Statutory-Instrument

The Fresh Meat (Hygiene and Inspection) Regulations 1992

Type Statutory-Instrument

Publication 1992-08-21

State In force

Department Queen's Printer of Acts of Parliament

Source legislation.gov.uk

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Reform history JSON API

(r) a suitable, sufficiently large and adequately equipped room or rooms, under the control of an official veterinary surgeon and capable of being securely locked, for the exclusive use of the official veterinary surgeon and inspector;

(s) a manure bay, save that, where sheep are slaughtered, a manure pit may be used if manure is stored within the boundary of the slaughterhouse and the receptacles referred to in sub-paragraph 1(g) of Schedule 1 are insufficient for holding such material (such a bay or pit to have impervious walls and floors and to be drained into suitable outlets);

(t) a suitable and separate place (which may be situated outside the boundary of the slaughterhouse) and adequate equipment, for cleaning and disinfecting vehicles used for the transport of animals; and

(u) a suitable and separate place (which may be situated outside the boundary of the slaughterhouse) and adequate equipment, for cleaning and disinfecting vehicles used for the transport of fresh meat.

2

In the case of a slaughterhouse where swine and other animals are slaughtered, and a separate room for the slaughter and dressing of swine does not exist—

(a) the slaughterhouse shall, where this takes place, contain suitable and sufficient accommodation for the scalding, depilation, scraping and singeing of swine;

(b) such operations shall be performed at a different time from the slaughter and dressing of other animals or in a place which is separated from the slaughterline for other species either by an open space of at least 5 metres or by a partition at least 3 metres high;

(c) similar separation shall be required between the sections of any slaughterline for swine in the event of any bends in that line bringing subsequent operations into the vicinity of the section used for scalding, depilation, scraping and singeing.

3

The room and facilities referred to in sub-paragraph 1(j) above shall not be required in any slaughterhouse in which the emptying and cleaning of stomachs and intestines is carried out in the slaughterhouse by means of closed circuit mechanical equipment which has a suitable system of ventilation and which satisfies the following requirements, that is to say—

(i) the equipment is installed and arranged in such a manner that operations for separating intestines from the stomach and for the emptying and cleaning of stomachs can be carried out hygienically and the equipment is located in a special place which is clearly separated from any exposed fresh meat by a partition stretching from the floor to a height of at least three metres and surrounding the area where these operations are carried out;

(ii) the design and operation of the equipment effectively prevents any contamination of fresh meat;

(iii) an air extractor is installed in the equipment which eliminates odours and any risk of aerosol contamination;

(iv) the equipment contains a device for ensuring the closed-circuit evacuation of the residual water and the content of stomachs to the slaughterhouse drainage system;

(v) the routes followed by stomachs to and from the equipment are clearly separated and at a suitable distance from the routes followed by other fresh meat;

(vi) stomachs are removed from such equipment in an hygienic manner immediately they have been emptied and cleaned; and

(vii) staff handling stomachs do not handle, or have access to any other fresh meat.

SCHEDULE 3 — CONSTRUCTION, LAYOUT AND EQUIPMENT OF CUTTING PREMISES—ADDITIONAL REQUIREMENTS

1

In addition to the general requirements contained in Schedule 1 all cutting premises shall have—

(a) suitable and sufficient refrigerated rooms, provided with a recording thermometer or recording telethermometer for each room for—

(i) the storage of fresh meat; and

(ii) the separate storage of packaged fresh meat;

(b) a room for cutting up fresh meat and for wrapping fresh meat in accordance with the requirements of Part I of Schedule 13, such room to have a recording thermometer or recording telethermometer;

(c) where carcases or unpackaged wholesale cuts of meat are received, a suitable system of overhead rails for the hygienic handling of carcases; the overhead rails to be so positioned that fresh meat hanging from such rails does not come into contact with any walls or other surfaces, pillars, columns, doors or floors;

(d) a separate room or rooms capable of being securely locked for the retention of fresh meat rejected as being unfit for human consumption, unless such meat is removed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms; in such circumstances suitable, sufficient and lockable receptacles with closely fitting covers to be provided which shall be used only for holding fresh meat rejected as being unfit for human consumption and to be clearly marked to that effect; any chutes used to transport such meat to be so constructed and installed as to avoid any risk of contamination of fresh meat which has been declared fit;

(e) a suitable and separate room for the packaging of cut fresh meat; except that cutting, boning, wrapping and packaging of fresh meat may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(f) a suitable room for the storage under hygienic conditions of wrapping and packaging material where such operations are carried out in the cutting plant;

(g) a suitable, sufficiently large and adequately equipped room or rooms, under the control of an official veterinary surgeon and capable of being securely locked, for the exclusive use of the official veterinary surgeon and inspector; and

(h) a suitable place (which may be situated outside the boundary of the cutting premises) and adequate equipment, for the cleaning and disinfection of vehicles used for the transport of fresh meat.

SCHEDULE 4 — CONSTRUCTION, LAYOUT AND EQUIPMENT OF COLD STORES—ADDITIONAL REQUIREMENTS

In addition to the general requirements contained in Schedule 1 every cold store shall have—

(a) a suitable system of overhead rails for the handling of carcases and wholesale cuts, except in any cold store in which only packaged fresh meat is handled and stored;

(b) sufficiently large chilling and refrigeration rooms, which are easy to clean, with adequate means and procedures to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat;

(d) suitable and sufficient facilities, under the control of an official veterinary surgeon, for the use of such a person or persons; and

(e) except in any cold store in which only packaged fresh meat is handled and stored, a suitable place (which may be situated outside the boundary of the cold store) and adequate equipment, for the cleaning and disinfection of vehicles used for the transport of fresh meat.

SCHEDULE 5 — CONSTRUCTION, LAYOUT AND EQUIPMENT OF LOW THROUGHPUT, SLAUGHTERHOUSES AND LOW THROUGHPUT CUTTING PREMISES

PART I — GENERAL REQUIREMENTS

1

All low throughput slaughterhouses and low throughput cutting premises shall have—

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on fresh meat is undertaken, suitable and sufficient facilities, situated as close as possible to, or readily accessible to, the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate protection against the entry of insects, vermin and birds;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting fresh meat, to be so constructed that fresh meat and the base of any receptacles containing such meat do not come into contact with the floor;

(f) suitable, sufficient and separate receptacles with closely fitting covers for collecting and removing all waste and fresh meat not intended for human consumption;

(g) a suitable and sufficient room or rooms capable of being securely locked for the retention of fresh meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable and sufficient receptacles to be provided which are capable of being securely locked and which shall be used only for holding fresh meat rejected as being unfit for human consumption and are clearly marked to that effect;

(iii) any receptacles or chutes used to transport such meat are so constructed and installed and maintained as to avoid any risk of contamination of fresh meat intended for human consumption;

(h) subject to paragraph 2 below, suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat, such equipment to have a drainage system which avoids risk of contamination of fresh meat;

(i) subject to paragraph 2 below, a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of fresh meat, equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floors and walls;

(j) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold water, or water premixed to a suitable temperature, available at an adequate pressure and in each case meeting the requirements of Council Directive 80/778/EEC;

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose, and that all such pipes shall be clearly distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to fresh meat; and

(iii) if water is stored, covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;

(k) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order; save that in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(l) a sanitary convenience; the room in which the convenience is situated shall not communicate directly with any room or area in which fresh meat is being produced, cut up, handled, worked on or stored or any such room as is referred to in sub-paragraph 1(g) of Part I of this Schedule;

(m) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(n) access to suitable, sufficient and adequately equipped facilities where persons working in the premises may change their clothes, not being any part of the premises which at any time contain fresh meat; and

(o) suitable and sufficient facilities, under the control of the official veterinary surgeon for the use of the official veterinary surgeon and inspector.

2

The equipment and rooms referred to in paragraph 1(h) and (i) above shall not be required where fresh meat is removed from any low throughput slaughterhouse within 24 hours of slaughter for delivery to cutting premises or butchers shops and such transportation can be completed within one hour.

3

Every room in any low throughput slaughterhouse or cutting premises in which any fresh meat is produced, worked on, handled or stored shall have—

(a) floors and floor surfaces of impermeable, rotproof, non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected (such floors shall be laid in such a way as to facilitate the drainage of water);

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraph 1(g) of Part I of this Schedule and in sub-paragraphs 1(b), (e), (f), (g) and (i) of Part II of this Schedule, up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in rooms used for the cooling or storage of fresh meat, up to a height of not less than the usable storage height;

(iii) in any other room in which unpackaged fresh meat is handled, up to a height of not less than 2 metres;

save that in premises erected before 1st July 1991 such interior walls of rooms where only frozen fresh meat is stored may be made of wood;

(c) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(d) a ceiling, or where there is no ceiling the interior surface of the roof, which is so constructed and finished as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(e) insulation materials which are rotproof and odourless;

(f) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature-controlled chamber) including, where necessary, adequate means of steam extraction (all ventilation systems to be kept at all times in good working order); and

(g) adequate artificial lighting throughout the slaughterhall and workrooms, which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of fresh meat is normally carried out the overall intensity shall be not less than 540 lux.

PART II — ADDITIONAL REQUIREMENTS

In addition to the general requirements contained in Part I of this Schedule each low throughput slaughterhouse shall have—

(a) a suitable and sufficient lairage which—

(i) shall be adequately lit so as to enable the inspection of animals; and shall be so constructed that its walls and floors are of impermeable, durable and, in the case of floors, non-slip material and shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected;

(ii) shall include a lockable pen or pens, or other suitable means and facilities, to enable animals which are diseased or injured or suspected of being diseased or injured to be isolated from other animals;

(b) a suitable, sufficient and suitably equipped slaughterhall for the slaughter of animals and dressing of slaughtered animals;

(c) a suitable system of overhead rails for the hygienic dressing and further handling of carcases, save that such a system shall not be required for the dressing of carcases provided such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(d) a clearly separated area in the slaughterhall intended for the stunning and bleeding of animals;

(e) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines, save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the slaughterhall immediately after the post-mortem inspection and taken to the room or put in the receptacles referred to in sub-paragraph 1(g) of Part I (save that where there is a significant delay between slaughter and post-mortem inspection stomachs and intestines shall be placed in suitable and sufficient facilities, and protected from risk of contamination, whilst awaiting post-mortem inspection); or

(ii) the closed circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided;

(f) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the slaughterhouse, save that where a room is provided in accordance with sub-paragraph (e) above for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(g) suitable and sufficient facilities capable of being securely locked, for the isolation of fresh meat requiring further examination by an official veterinary surgeon or inspector; such facilities to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system of which avoids risk of contamination of fresh meat; except that refrigeration facilities are not required where fresh meat is removed from any low throughput slaughterhouse within 24 hours of slaughter for delivery to cutting premises or butchers shops and such transportation can be completed within one hour;

(h) a suitable and sufficient room or place for the wrapping and packaging of offal if this is done in the slaughterhouse during slaughtering operations, save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(i) a suitable and sufficient room or place for the preparation and cleaning of offal if this is done in the slaughterhouse during slaughtering operations;

(j) suitable facilities for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the slaughterhouse;

(k) a suitable and sufficient leakproof facility for the storage of hides and skins unless they are to be collected and taken away daily;

(l) a suitable and sufficient room or rooms for the storage of horns, hooves, fat and other waste material unless these are to be collected and taken away daily, save that where facilities are provided in accordance with sub-paragraph (k) above for the storage of hides and skins, those facilities shall also be regarded as suitable and sufficient for the storage of horns, hooves, fat and other waste material;

(m) a manure bay, save that, where sheep are slaughtered, a manure pit may be used if manure is stored within the boundary of the premises and the receptacles referred to in sub-paragraph 1(f) of Part I of this Schedule are insufficient for holding such material (such a bay or pit to have impervious walls and floors and be drained into suitable outlets); and

(n) a means of introduction of the body of an animal which is diseased or injured or suspected of being diseased or injured into the slaughterhall in a manner which will not prejudice the hygienic operation of the slaughterhouse, save that such a means of introduction shall not be required if—

(i) the diseased or injured animal is slaughtered after completion of the slaughter of animals which are not diseased or injured or suspected of being diseased or injured and steps are taken to prevent contamination of fresh meat; and

(ii) the premises are thoroughly cleaned and disinfected under the supervision of an inspector or an official veterinary surgeon before being used again for the slaughtering of animals which are not diseased or injured or suspected of being diseased or injured.

SCHEDULE 6 — OPERATION AND CONSTRUCTION OF FARMED GAME HANDLING FACILITIES AND FARMED GAME PROCESSING FACILITIES

PART I — GENERAL REQUIREMENTS APPLICABLE TO FARMED GAME HANDLING FACILITIES

1

The occupier of every farmed game handling facility shall ensure that—

(a) farmed game intended for slaughter in such premises undergoes adequate veterinary inspection;

(b) the local authority is informed at least 72 hours in advance of the date and time on which farmed game is to be slaughtered in such premises;

(c) the premises have a suitable place for gathering farmed game where ante-mortem health inspections can be carried out;

(d) the premises have suitable and sufficient accommodation, facilities and equipment for the slaughter of farmed game and for the bleeding and handling of the bodies of such animals;

(e) farmed game animals are subjected to ante-mortem health inspection in accordance with regulation 14(1)(b) not more than 72 hours prior to slaughter;

(f) after shooting or stunning, the bodies of farmed game animals are bled in an approved manner;

(g) the bodies of slaughtered farmed game are hung as quickly as possible after bleeding and are transported as soon as practicable under satisfactory hygiene conditions to a slaughterhouse or farmed game processing facility for the purpose of dressing and post-mortem inspection and are accompanied during transport to the slaughterhouse by the certificate referred to in Schedule 20, and, if the bodies of slaughtered farmed game cannot be transported so as to reach the slaughterhouse or farmed game processing facility within one hour of slaughter, they are transported there in a container or vehicle in which the ambient temperature is maintained at between 0°C and +4°C;

(h) the equipment used for the slaughter and bleeding of farmed game is of a durable, impermeable and corrosion-resistant material not liable to taint the meat;

(i) the equipment referred to in sub-paragraph (h) above is cleaned and disinfected in accordance with paragraph 3(d) of Part I of Schedule 7; and

(j) ensure that all equipment and implements which come into contact with farmed game are kept in a good state of repair and all fixtures, fittings and equipment are kept clean.

PART II — GENERAL REQUIREMENTS APPLICABLE TO FARMED GAME PROCESSING FACILITIES

1

The farmed game processing facility shall have—

(a) a clearly defined boundary with means of controlling access to and from the premises;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply (provided otherwise than by taps operable by hand or arm) of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on farmed game meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting farmed game meat, to be so constructed that farmed game meat and the base of any receptacles containing such meat do not come into contact with the floor; the surfaces of any equipment and fittings which are likely to come into contact with unpackaged farmed game meat to be kept smooth;

(f) facilities for the hygienic handling and protection of farmed game meat during loading and unloading;

(g) suitable and sufficient receptacles with closely fitting covers for collecting and removing all waste and farmed game meat not intended for human consumption;

(h) suitable refrigeration equipment to enable the internal temperature of farmed game meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen farmed game meat, such equipment to have a drainage system which avoids risk of contamination of farmed game meat;

(i) a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of farmed game meat, equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floors and walls; where a refrigerated room is used to store farmed game meat already cooled, it shall also have a recording thermometer or recording telethermometer;

(j) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold water, or water premixed to a suitable temperature available at an adequate pressure and in each case meeting the requirements of Council Directive 80/778/EEC;

(ii) the separation of any water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose, and that all such pipes shall clearly be distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to farmed game meat; and

(iii) if water is stored, fully covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;

(k) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order, save that in rooms provided for the cooling or storage of farmed game meat, gratings and traps shall not be required;

(l) an arrangement of rooms so that—

(i) there are suitable, sufficient and adequately equipped rooms for persons working in the premises to change their clothes, and sanitary conveniences, separate from any part of the premises which at any time contain farmed game meat;

(ii) clean protective clothing is stored separately from other clothing;

(iii) surfaces of the walls and floors of such rooms are smooth, washable and impermeable; and

(iv) any room in which a sanitary convenience is situated shall not communicate directly with any room or area in which any farmed game meat is being produced, cut up, handled, worked on or stored or in any such room as is referred to in sub-paragraph 1(s) below;

(m) sufficient and adequately equipped showers which are for the use of persons working in the premises and are situated near the rooms where such persons may change their clothes;

(n) suitable facilities for the storage of detergents, disinfectants and similar substances;

(o) adequate protection against the entry of insects, vermin and birds;

(p) a suitable and sufficient room for the dressing of carcases of farmed game;

(q) a suitable system of overhead rails for the hygienic dressing and further handling of carcases, save that such a system shall not be required for the dressing of carcases where such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(r) suitable and sufficient facilities, capable of being securely locked, for the isolation of farmed game meat requiring further examination by an official veterinary surgeon or inspector, such facilities to be refrigerated so as to enable the requirements of sub-paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of farmed game meat;

(s) separate room or rooms capable of being securely locked for the retention of farmed game meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable and sufficient receptacles with closely fitting covers shall be provided which are capable of being securely locked and which shall be used only for holding farmed game meat rejected as being unfit for human consumption and are clearly marked to that effect;

(iii) any chutes or receptacles used to transport such meat are so constructed and installed and maintained as to avoid risk of contamination of farmed game meat intended for human consumption;

(t) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines, save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the dressing room immediately after the post-mortem inspection and taken to the room or receptacles referred to in sub-paragraph (s) above; or

(ii) the closed-circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided;

(u) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the premises, save that where a room is provided in accordance with sub-paragraph (t) above for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(v) a suitable and sufficient room for the preparation and cleaning of offal (other than the emptying and cleaning of stomachs and intestines and the dressing of guts and tripe) and which includes a separate area for handling heads at a sufficient distance from other offal, if these operations are carried out in the premises other than on the dressing line;

(w) a suitable and sufficient room or place for the wrapping and packaging of offal if this is done in the premises, save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(x) a suitable room for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the premises;

(y) a suitable and sufficient room for the storage of hides and skins unless they are to be collected and taken away daily;

(z) a suitable and sufficient room or rooms for the storage of antlers, hooves, fat and other waste material unless these are to be collected and taken away daily, save that where a room is provided in accordance with sub-paragraph (y) above for the storage of hides and skins, that room shall also be regarded as suitable and sufficient for the storage of antlers, hooves, fat and other waste material;

(aa) a suitable, sufficiently large and adequately equipped room or rooms, under the control of an official veterinary surgeon and capable of being securely locked, for the exclusive use of the official veterinary surgeon and inspector;

(bb) if the bodies of slaughtered farmed game are received from other premises, a suitable and separate place (which may be situated outside the boundary of the premises) and adequate equipment, for cleaning and disinfecting vehicles used for transporting the bodies of slaughtered farmed game;

(cc) a suitable and separate place (which may be situated outside the boundary of the premises), and adequate equipment, for cleaning and disinfecting vehicles used for the transport of farmed game meat;

(dd) satisfactory and hygienic facilities for the disposal of solid and liquid waste;

(ee) a clear separation between the soiled and clean working areas of the building so as to protect the clean areas from contamination; and

(ff) a room suitably equipped for carrying out an examination for trichinellosis where such examination is carried out in the premises.

2

Every room in which farmed game meat is produced, worked on, handled or stored and any area through which farmed game meat is transported shall have—

(a) floors and floor surfaces of impermeable, rotproof non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected (such floors shall be laid in such a way as to facilitate the drainage of waste water);

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraphs 1(p), (r), (s), (t), (u) and (v) above up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in any rooms used for the cooling or storage of farmed game meat, up to a height of not less than the usable storage height;

(iii) in any other room in which unpackaged farmed game meat is handled, up to a height of not less than 2 metres;

(c) rounded angles between floor and wall surfaces, save that in rooms of any premises in which only frozen farmed game meat is stored such angles need not be rounded;

(d) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(e) a ceiling, or, where there is no ceiling the interior surface of the roof, which is so constructed and finished as to minimise condensation, mould development, flaking and the lodgement of dirt, to be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(f) insulation materials which are rotproof and odourless;

(g) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature-controlled chamber) including, where necessary, adequate means of steam extraction (all ventilation systems to be kept at all times in good working order); and

(h) adequate artificial lighting throughout the workrooms (which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of farmed game meat is normally carried out the overall intensity shall be not less than 540 lux).

3

The occupier of every farmed game processing facility shall ensure that the requirements of Schedule 7 are observed.

PART III — GENERAL REQUIREMENTS APPLICABLE TO LOW THROUGHPUT FARMED GAME PROCESSING FACILITIES

1

All low throughput farmed game processing facilities shall have—

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on farmed game meat is undertaken, suitable and sufficient facilities, situated as close as possible to, or readily accessible to, the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting farmed game meat, to be so constructed that farmed game meat and the base of any receptacles containing such meat do not come into contact with the floor;

(f) suitable and sufficient receptacles with closely fitting covers for collecting and removing all waste and farmed game meat not intended for human consumption;

(g) subject to paragraph 2 below, suitable refrigeration equipment to enable the internal temperature of farmed game meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen farmed game meat, such equipment to have a drainage system which avoids risk of contamination of farmed game meat;

(h) subject to paragraph 2 below, a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of farmed game meat, equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floor and walls;

(i) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold water, or water premixed to a suitable temperature, available at an adequate pressure and in each case meeting the requirements of Council Directive 80/778/EEC;

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose, and that all such pipes shall clearly be distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to farmed game meat; and

(iii) if water is stored, in fully covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;

(j) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order, save that in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(k) a sanitary convenience; the room in which the convenience is situated shall not communicate directly with any room or area in which farmed game meat is being produced, cut up, handled, worked on or stored or in any such room as is referred to in sub-paragraph (1)(q) below;

(l) suitable facilities for the storage of detergents, disinfectants and similar substances;

(m) adequate protection against the entry of insects, vermin and birds;

(n) a suitable and sufficient room for the dressing of carcases of farmed game;

(o) a suitable system of overhead rails for the hygienic dressing and further handling of carcases, save that such a system shall not be required for the dressing of carcases where such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(p) suitable and sufficient facilities, capable of being securely locked, for the isolation of farmed game meat requiring further examination by an official veterinary surgeon or inspector, such facilities to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of farmed game meat except that refrigeration facilities shall not be required where farmed game meat is removed from any low throughput farmed game processing facility within 24 hours of slaughter for delivery to cutting premises or butchers shops and such transportation can be completed within one hour;

(q) a suitable and sufficient room or rooms capable of being securely locked for the retention of farmed game meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable and sufficient receptacles with closely fitting covers are provided which are capable of being securely locked and which shall be used only for holding farmed game meat rejected as being unfit for human consumption and are clearly marked to that effect;

(iii) any chutes or receptacles used to transport such meat are so constructed and installed and maintained as to avoid risk of contamination of farmed game meat intended for human consumption;

(r) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines, save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the dressing room immediately after the post-mortem inspection and taken to the room or receptacles referred to in sub-paragraph (q) above (save that where there is a significant delay between slaughter and post-mortem inspection stomachs and intestines shall be placed in suitable and sufficient facilities, and protected from the risk of contamination, whilst awaiting post-mortem inspection); or

(ii) the closed-circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided;

(s) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the premises, save that where a room is provided in accordance with sub-paragraph (r) above for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(t) a suitable and sufficient room or place for the wrapping and packaging of offal if this is done in the premises during dressing operations, save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(u) a suitable and sufficient room or place for the preparation and cleaning of offal if this is done in the premises during dressing operations;

(v) suitable facilities for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the premises, save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(w) a suitable and sufficient leakproof facility for the storage of hides and skins unless they are to be collected and taken away daily;

(x) a suitable and sufficient room or rooms for the storage of antlers, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where a facility is provided in accordance with sub-paragraph (w) above for the storage of hides and skins, that facility shall also be regarded as suitable and sufficient for the storage of antlers, hooves, fat and other waste material;

(y) suitable and sufficient facilities, under the control of the official veterinary surgeon for the use of the official veterinary surgeon and inspector.

2

The equipment and rooms referred to in sub-paragraphs 1(g) and (h) above shall not be required where fresh meat is removed from any low throughput farmed game processing facility within 24 hours of slaughter for delivery to cutting premises or butchers shops and such transportation can be completed within one hour.

3

Every room in which farmed game meat is produced, worked on, handled or stored and any area through which farmed game meat is transported shall have—

(a) floors and floor surfaces of impermeable, rotproof, non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected (such floors shall be laid in such a way as to facilitate the drainage of water);

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraphs 1(n), (p), (q), (r), (s) and (u) above up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in any rooms used for the cooling or storage of farmed game meat, up to a height of not less than the usable storage height;

(iii) in any other room in which unpackaged farmed game meat is handled, up to a height of not less than 2 metres;

(c) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(d) a ceiling, or where there is no ceiling the interior surface of the roof, which is so constructed and finished as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(e) insulation materials which are rotproof and odourless;

(f) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature-controlled chamber) including, where necessary, adequate means of steam extraction (all ventilation systems to be kept at all times in good working order); and

(g) adequate artificial lighting throughout the dressing room and workrooms, which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of farmed game meat is normally carried out the overall intensity shall be not less than 540 lux.

4

The occupier of every low throughput farmed game processing facility shall ensure that the requirements of Schedule 7 are observed.

SCHEDULE 7 — HYGIENE REQUIREMENTS IN RELATION TO STAFF, PREMISES, EQUIPMENT AND IMPLEMENTS

PART I — REQUIREMENTS APPLICABLE IN ALL PREMISES

1

The occupier of any premises shall keep it, or cause it to be kept, in such a state of cleanliness and otherwise so conduct it as to prevent the risk of contamination of any fresh meat therein or, in the case of any slaughterhouse, of any blood intended for human consumption, and in particular shall—

(a) subject to sub-paragraph 1(b) of Schedule 11, ensure that the premises and any plant, equipment, machinery or implements contained therein are not used for any purpose which is not properly connected with the preparation and storage of fresh meat, and that instruments for cutting up such meat are used solely for that purpose;

(b) ensure that fresh meat and the base of receptacles which contain, or may at any time contain, such meat do not come into contact with any floors, doors, columns, pillars or any other surfaces of any room;

(c) ensure that fresh meat requiring further examination by an inspector or official veterinary surgeon, or rejected as unfit for human consumption, is handled and transported in a manner avoiding contamination of fresh meat which has been declared fit for human consumption;

(d) ensure that fresh meat or blood intended for human consumption does not come into contact with any fresh meat requiring further examination by an inspector or official veterinary surgeon or rejected as being unfit for human consumption or the inedible by-products of the slaughtering of animals;

(e) ensure that tanks containing water used in the premises are kept fully covered and maintained in a clean state;

(f) where the premises are supplied with water which is only suitable for the purpose of fire fighting or the operation of refrigerators or steam boilers, ensure that any such water is not used for any other purpose;

(g) ensure that all detergents, disinfectants, pesticides and rodenticides used in the premises are of such a kind and are used in such a manner as not to affect the fitness of any fresh meat intended for human consumption;

(h) ensure that all equipment and implements which come into contact with fresh meat are kept in a good state of repair and all fixtures, fittings and equipment are kept clean;

(i) ensure that sawdust or any similar substance is not spread on floors;

(j) cause the interior surfaces of any room or other place in which fresh meat or by-products are produced, cut up, handled, stored or packaged, and any room used for the retention of such meat rejected as being unfit for human consumption, to be cleaned and disinfected as often as may be necessary to maintain them at all times in a satisfactory state of cleanliness and in such condition as to prevent the absorption of any blood, refuse, filth or other offensive matter and ensure that, in any event, the wall and floor surfaces of any room in which fresh meat is produced or cut up are thoroughly cleaned and disinfected when such operations are completed for the day;

(k) cause the changing rooms to be kept clean;

(l) ensure that any vehicles referred to in sub-paragraphs 1(t) and (u) of Schedule 2, 1(h) of Schedule 3 and 1(bb) and (cc) of Part II of Schedule 6 for which he is responsible are thoroughly cleaned and disinfected after use in the place provided for such purpose;

(m) cause every sanitary convenience, and the room in which it is situated, to be kept clean and every such sanitary convenience to be maintained in efficient working order and to be provided with an adequate supply of toilet paper held in a suitable fitting;

(n) ensure that all washing facilities are kept clean and in good working order;

(o) cause a clearly legible notice requesting users to wash their hands after using the convenience to be affixed and maintained in a prominent position near every sanitary convenience;

(p) take all reasonable steps to ensure that no waste, whether solid or liquid, is deposited or allowed to accumulate in premises;

(q) ensure that receptacles (other than manure bays or manure pits) which contain blood, manure, garbage, filth or refuse are kept covered with closely fitting covers; and

(r) ensure that rodents, insects and other vermin are systematically destroyed.

2

No person shall engage in the handling of fresh meat if he is—

(a) likely to contaminate such meat; or

(b) wearing a bandage on the hands or forearms, other than a waterproof dressing protecting a non-infected wound,

and, without prejudice to the generality of paragraph (a) above, no person shall engage in the handling of fresh meat if he is suffering from or suspected of suffering from, or is the carrier of, typhoid fever, paratyphoid fever or any other salmonella infection, or dysentery, infectious hepatitis, scarlet fever or any staphylococcal infection likely to cause food poisoning, or is suffering from or suspected of suffering from infectious tuberculosis or any infectious skin disease; or any disease or condition which may render a person liable to contaminate fresh meat, and as soon as any person engaged in the handling of fresh meat or blood intended for human consumption becomes aware that he is suffering from, or is the carrier of, such disease or condition he shall forthwith give notice of the fact to the occupier or person in charge of the premises and such occupier or person in charge (as the case may be) shall, immediately after the receipt of the notice, notify the proper officer of the district in which the premises are situated to the same effect; where the person required to give the notice referred to in this sub-paragraph is himself the occupier or person in charge of the premises he shall immediately notify the proper officer of the district in which the premises are situated.

3

Every person engaged in slaughtering animals or working on or handling fresh meat shall—

(a) wear footwear and light-coloured overalls or other suitable clothing, including covering for the hair of the head, and, where necessary, the neck; all of which articles shall, unless disposable, be easily cleanable, reserved exclusively for the use of persons slaughtering animals or working on or handling exposed or wrapped fresh meat, clean at the commencement of every working day and renewed during the day as necessary;

(b) keep as clean as may be reasonably practicable by thorough and frequent washing, in such a manner as to avoid any risk of contamination of fresh meat or blood, of all parts of his person or clothing which are liable to come into contact with any fresh meat or blood and, in particular, shall wash his hands with hot water and soap or other detergent frequently during the working day and each time work is started and resumed and shall wash his hands and arms in such manner immediately after contact with animals or fresh meat which he knows or suspects to be diseased; and shall not use the same disposable towels more than once to dry hands and arms;

(d) ensure that all equipment and implements which come into contact with fresh meat are cleansed and subsequently disinfected in water at a temperature of not less than +82°C—

(i) prior to commencement of work;

(ii) frequently during the course of each working day;

(iii) immediately after any contact with fresh meat known or suspected to be diseased;

(iv) before re-use after any break in work; and

(v) at the end of each working day;

(e) before being engaged to slaughter animals or work on or handle unpackaged fresh meat, obtain a medical certificate certifying that there is no objection on public health grounds to such activities and produce every such medical certificate on request to an official veterinary surgeon or to a veterinary officer;

and any other person liable to come into contact with any fresh meat shall wear the appropriate clothing and footwear described in sub-paragraph (a) above.

4

No person shall—

(a) urinate, defecate or spit on the premises except in a sanitary convenience;

(b) bring into or keep in any part of any premises containing fresh meat any article liable to prejudice the maintenance of hygiene or the proper performance of the functions reserved for that part of the premises;

(d) use tobacco (including snuff) in any part of any premises which may contain fresh meat or blood intended for human consumption or while he is handling any such meat or blood;

(e) change his clothes in any part of the premises which may contain fresh meat;

(f) take any fresh meat or blood intended for human consumption, or any item of equipment which might come into contact with such meat or blood, into a room or other place which contains a sanitary convenience;

(g) bring into, or permit to be brought into or remain in any premises, any creature (other than one of the species referred to in regulation 2 or a working dog), or bring any working dog or permit any such dog to be brought into, or remain in, any part of any premises used for the production, cutting up, handling or storage of fresh meat or for the storage of blood intended for human consumption.

5

Every person entering an approved premises shall, before handling any fresh meat or blood intended for human consumption, thoroughly wash all parts of his person that may come into contact with such meat or blood and change into clean clothing and footwear as described in sub-paragraph 3(a) above.

PART II — ADDITIONAL REQUIREMENTS APPLICABLE IN ALL SLAUGHTERHOUSES AND FARMED GAME PROCESSING FACILITIES

1

The occupier of every slaughterhouse and farmed game processing facility shall ensure that—

(a) receptacles provided for holding blood intended for human consumption are clearly identified and used for no other purpose;

(b) any scalding tanks are emptied and washed out as often as is reasonably necessary and thoroughly cleaned at the end of each working day;

(c) pithing rods, if used, must be capable of being cleansed and disinfected and be kept cleansed between use on each animal;

(d) prior to post-mortem inspection carcases or offal do not come into contact with each other and, during chilling, carcases are so hung as to allow air to circulate freely between them at all times;

(e) the lairage is kept clean;

(f) the contents of every receptacle containing blood, and waste and every manure bay are removed from the slaughterhouse or farmed game processing facility as often as may be necessary to prevent a nuisance and in any event at least once in every 2 days and, after the contents have been so removed, the receptacle or bay is thoroughly cleaned before being used again, save that the contents of manure pits may remain in the slaughterhouse more than 2 days provided that the contents are kept dry, the lairages are operated in an hygienic manner and the pits whenever emptied are thoroughly cleaned before being used again;

(g) hides, skins, horns, hooves, swines' bristles and fat not intended for human consumption are collected and taken away daily unless they are stored in the room or rooms provided for the storage of such products and by-product of slaughtering not intended for human consumption are removed from the premises as often as may be necessary to prevent a nuisance;

(h) fresh meat rejected as being unfit for human consumption is removed as soon as possible to the room or receptacle provided for the retention of such meat in a manner which avoids any risk of contamination of fresh meat which is intended for human consumption and such accommodation is kept locked except when it is necessarily opened for the reception and removal of unfit meat or at the request of an official veterinary surgeon or inspector for the purpose of the examination and seizure of such meat.

2

No person shall—

(a) when stirring any blood intended for human consumption, permit his hand or other part of his person to come into contact with such blood;

(b) inflate in any manner the carcase or any part whatsoever of any animal intended for human consumption, save that this shall not apply in the case of the slaughter by the Jewish method of animals intended as food for Jewish persons provided that any organs so inflated are not intended for human consumption; or

SCHEDULE 8 — ANTE-MORTEM HEALTH INSPECTION REQUIREMENTS

1

Subject to paragraph 2 below, animals intended for slaughter for human consumption shall undergo ante-mortem health inspection at the slaughterhouse before slaughter and such inspection shall take place—

(a) within 24 hours of arrival;

(b) if the animal has been kept in the lairage overnight, immediately before slaughter; and

2

An animal to which the provisions of regulation 21 of the Slaughter of Animals (Humane Conditions) Regulations 1990 and regulation 11 of the Slaughter of Animals (Humane Conditions) (Scotland) Regulations 1990 apply shall not be subjected to an ante-mortem health inspection in accordance with paragraph 1 above if it is not reasonably practicable for such an inspection to be carried out before it is necessary for the animal to be slaughtered in compliance with such Regulations.

3

The ante-mortem health inspection shall be made under adequate natural or artificial lighting.

4

The ante-mortem health inspection shall determine—

(a) whether the animals are showing clinical signs of a disease which can be transmitted through the fresh meat to humans or animals or whether there are any indications that such a disease may occur;

(b) whether they are showing clinical signs of a disease or disorder which would be likely to make fresh meat unfit for human consumption;

(d) whether there is visible evidence that substances with pharmacological effects have been administered to them or that they have consumed any other substances which may make fresh meat unfit for human consumption.

5

Animals shall not be slaughtered for the production of fresh meat for human consumption if they—

(a) show any of the conditions mentioned in sub-paragraphs 4(a), (b) and (d) of this Schedule;

(b) have not been rested for an adequate period of time, which, for fatigued or stressed animals, must not be less than 24 hours unless an official veterinary surgeon or, in the case of a farmed game handling facility, a veterinary surgeon has determined otherwise; or

6

(1) An animal which shows any of the conditions mentioned in sub-paragraphs 4(a) or (b) of this Schedule shall be taken to and kept in that part of the lairage provided for the isolation of animals which are diseased or injured or suspected of being diseased or injured.

(2) Unless, following a subsequent ante-mortem health inspection, an official veterinary surgeon passes that animal as fit for slaughter for human consumption, he may require that it shall be slaughtered and dressed in the room or alternatively using the method of operation and facilities referred to in sub-paragraph 1(d) of Schedule 2, or in the case of a low throughput slaughterhouse, after the completion of slaughter of all other animals for the time being in the lairage.

7

In the case of a live animal imported into the UK from another member State, the official veterinary surgeon shall make such examination as may be required in order to meet the requirements of Council Directive 90/425/EEC[^f00019]

SCHEDULE 9 — SLAUGHTER AND DRESSING PRACTICES—REQUIREMENTS APPLICABLE IN SLAUGHTERHOUSES AND FARMED GAME PROCESSING FACILITIES

1

The occupier and persons engaged in the handling of fresh meat shall ensure that—

(a) animals brought into the slaughterhall of any slaughterhouse are slaughtered without delay;

(b) in any slaughterhouse where both swine and other animals are slaughtered, swine are slaughtered and dressed in a separate room or alternatively using the method of operation referred to in paragraph 2 of Schedule 2;

(c) in any slaughterhouse where both farmed game and other animals are slaughtered, farmed game is slaughtered and dressed in a separate room or at a different time from other animals;

(d) fresh meat is adequately protected from the risk of contamination at all stages of the slaughtering and dressing process and during storage, and in particular that—

(i) bleeding and dressing processes are not carried out on the floor and no carcase or offal comes into contact with the floor;

(ii) during the dressing process adequate precautions are taken to avoid the risk of discharge of materials and fluids from the alimentary tract, urinary bladder and uterus of any animal; and

(iii) offal is removed from the carcase in such a way as to avoid contamination of the offal or the carcase;

(e) bleeding is completed without delay and all blood is immediately swilled down a drain via a suitable trough or collected in a clean receptacle provided for that purpose and, if intended for human consumption, is so kept as to remain readily identifiable with the carcases from which it was collected until the carcases have been inspected in accordance with Schedule 10;

(f) the following are discarded immediately after slaughter—

(i) in the case of sheep and goats, the head, including the tongue and brain, if no part of it is intended for human consumption;

(ii) the penis, if it is not intended for human consumption, and an inspector or official veterinary surgeon is satisfied that it shows no pathological symptom or lesion;

(g) without prejudice to sub-paragraph 1( j) of Schedule 2, sub-paragraph 1(e) of Part II of Schedule 5, sub-paragraph 1(t) of Part II of Schedule 6, sub-paragraph 1(r) of Part III of Schedule 6 and sub-paragraph (n) below, and subject to the requirements of regulation 11, the stomachs and intestines of slaughtered animals are removed from the slaughterhall or, in the case of a farmed game processing facility, the dressing room unopened, and in such a manner that they do not come into contact with the floor, as soon as possible after they have been separated from the carcase and that they are not opened or cleaned in any part of the premises which contains blood intended for human consumption or any fresh meat other than stomachs or intestines;

(h) slaughtered animals are dressed in the following manner—

(i) in the case of bovine animals, solipeds and farmed deer, by the removal of the hide or skin (save that the head of any bovine animals under six weeks old and the head of any deer not intended for human consumption need not be flayed provided they are handled in a manner avoiding contamination of fresh meat and that the official veterinary surgeon is satisfied that the heads can be satisfactorily inspected), the tonsils, the horns or antlers (which shall be removed at the time of flaying), the head (save that where retention of the ears on carcases of bovine animals is necessary for any certification purpose removal of the ears may be delayed until completion of that certification), the viscera (save that the lungs, the heart, the liver, the spleen and the mediastinum may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (f)(ii) above), the urinary bladder, the feet up to the carpal and tarsal joints and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder; the kidneys shall be removed from their fatty coverings and their perirenal capsules;

(ii) in the case of swine, by the removal of the tonsils, the hair and bristles (where the bristles are removed by using a debristling agent the carcase must immediately afterwards be rinsed in water which is clean and wholesome) or the skin, the claws, the viscera (save that the lungs, the heart, the liver, the spleen and the mediastinum may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (f)(ii) above), the urinary bladder, and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder; the kidneys shall be removed from their fatty coverings and their perirenal capsules;

(iii) in the case of sheep and goats, by the removal of the skin, the head, the viscera (save that the lungs, the heart, the liver, the spleen and the mediastinum may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (f)(ii) above), the urinary bladder, the feet up to the carpal and tarsal joints and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder; the kidneys shall be removed from their fatty coverings;

(i) during the flaying of any cow the teats are not excised and are left intact for removal with the udder from the carcase;

(j) no incision is made into the substance of any udder except by or on the direction of an inspector or official veterinary surgeon;

(k) there is no contact between the external surfaces of the skin of any animal and any offal or flayed, or partly flayed, carcase and there is no placing of the unskinned head of any bovine animal under 6 weeks of age, deer, sheep or goat in any room containing fresh meat;

(l) every hide and skin is removed from any part of the slaughterhouse or farmed game processing facility containing any fresh meat or containing any blood intended for human consumption as soon as possible after it has been separated from the carcase, every such hide and skin being removed in such a way that it does not come into contact with the floor;

(m) evisceration is carried out immediately after flaying or depilation, as appropriate, and completed—

(i) not later than 45 minutes after stunning; or

(ii) in the case of ritual slaughter, not later than 30 minutes after bleeding; or

(iii) in the case of the slaughtered and bled body of an animal brought into a slaughterhouse in accordance with regulation 19(2) no later than 3 hours after slaughter; or

(iv) in the case of the slaughtered and bled bodies of farmed game brought into a slaughterhouse or farmed game processing facility in accordance with sub-paragraph (e) of Part I of Schedule 6, no later than 3 hours after slaughter;

(n) subject to sub-paragraph (g) above, the organs and viscera of any animal are so kept as to remain readily identifiable with the carcase until that carcase has been inspected in accordance with Schedule 10, and any samples required for residue tests under the Animals, Meat and Meat Products (Examination for Residues and Maximum Residue Limits) Regulations 1991[^f00020] have been taken, and the head and feet of any animal are kept available for inspection in the slaughterhouse or farmed game processing facility until an official veterinary surgeon or inspector authorises their removal;

(o) carcases of solipeds, bovine animals over six months old and swine over four weeks old are split lengthwise through the spinal column before being submitted for inspection in accordance with Schedule 10; and any other carcase or the head of any animal is split lengthwise if an inspector or official veterinary surgeon considers it necessary for the purpose of carrying out the inspection prescribed in Schedule 10;

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