The Fresh Meat (Hygiene and Inspection) Regulations 1992

• (p) slaughtered animals are dressed and treated in such a manner as not to prevent or hinder inspection in accordance with Schedule 10 and in particular no carcase is cut up and, subject to sub-paragraph (f) above, no part other than the hide or skin of any slaughtered animal is removed from the slaughterhouse or farmed game processing facility until the inspection prescribed in Schedule 10 has been completed and any samples required for residue tests under the Animals, Meat and Meat Products (Examination for Residues and Maximum Residue Limits) Regulations 1991 have been taken, and no action is taken which might alter or destroy any evidence of disease or contamination before inspection;

• (q) subject to paragraph 2 of Schedule 11, fresh meat is placed without undue delay in the room referred to in sub-paragraph 1(i) of Part I of Schedule 5, sub-paragraph 1(i) of Schedule 2, sub-paragraph 1(i) of Part II of Schedule 6 and sub-paragraph 1(h) of Part III of Schedule 6 and is brought progressively to an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and +3°C for offal, and is subsequently kept constantly at or below that temperature; save that fresh meat shall not be required to be so refrigerated where—

• (i) it is removed from any slaughterhouse or farmed game processing facility within 24 hours of slaughter for delivery to cutting premises or butchers' shops;

• (ii) such transportation can be completed within one hour; and

• (iii) provided it is kept under hygienic conditions before removal from such premises;

• (r) no implement is left in fresh meat; and

• (s) where back bleeding ensues upon the slaughter of an animal, the pleura are not completely detached from the carcase until an inspector or official veterinary surgeon authorises their removal.

2

In any slaughterhouse—

• (1) where bovine animals, sheep, goats, solipeds or farmed deer are slaughtered and dressed following the slaughter of swine, the occupier shall ensure that thorough cleaning and disinfection of the slaughterhall takes place following the slaughter of swine; and

• (2) where other animals are slaughtered and dressed following the slaughter and dressing of farmed game, the occupier shall ensure that thorough cleaning and disinfection of the slaughterhall takes place following the slaughter of farmed game.

SCHEDULE 10 — POST-MORTEM HEALTH INSPECTION REQUIREMENTS APPLICABLE IN SLAUGHTERHOUSES AND FARMED GAME PROCESSING FACILITIES

PART I — GENERAL REQUIREMENTS

1

At every slaughterhouse and every farmed game processing facility, the carcase and offal and, where appropriate, the blood of each slaughtered animal intended for human consumption shall be inspected without delay by an official veterinary surgeon or inspector acting under his supervision, and any such official veterinary surgeon or inspector shall have regard to—

• (a) the age and sex of the animal;

• (b) the state of nutrition of the animal;

• (c) any evidence of bruising or haemorrhage;

• (d) any local or general oedema;

• (e) the efficiency of bleeding;

• (f) any swelling, deformity or other abnormality of bones, joints, musculature or umbilicus;

• (g) any abnormality in consistency, colour, odour (such as pronounced sexual odours) and, where appropriate, taste;

• (h) the condition of the pleura and peritoneum; and

• (i) any other evidence of abnormality.

2

The inspection shall include—

• (a) visual examination of the slaughtered animal and the organs belonging to it;

• (b) palpation of the organs referred to in Parts II to VII of this Schedule and, where considered necessary by an inspector or official veterinary surgeon, the uterus;

• (c) incisions of organs and lymph nodes as specified in Parts II to VII of this Schedule; and

• (d) any additional incisions or examinations that an inspector or official veterinary surgeon considers necessary.

PART II — SPECIFIC REQUIREMENTS FOR BOVINE ANIMALS NOT LESS THAN SIX WEEKS OLD

1

In the case of bovine animals not less than six weeks old the inspection shall include—

• (a) visual examination of the head and throat for which purpose the submaxillary, retropharyngeal and parotid lymph nodes shall be examined in detail, examination of the external (masseter) cheek muscles shall be carried out in which at least two deep incisions on each side shall be made and the internal (pterygoid) cheek muscles in which at least one deep incision on each side shall be made, all incisions shall be made parallel to the mandible from its upper muscular insertion, and visual examination and palpation of the tongue, having been freed to permit a detailed visual examination of the mouth and fauces shall be carried out;

• (b) visual examination of the trachea and lungs, for which purpose palpation of the lungs shall be carried out, the bronchial and mediastinal lymph nodes shall be examined in detail and where the lungs are intended for human consumption, 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;

• (c) visual examination of the pericardium and the heart for which purpose the latter shall be incised lengthwise so as to open the ventricles and to cut through the intraventricular septum;

• (d) visual examination of the diaphragm;

• (e) visual examination and palpation of the liver, the hepatic and pancreatic lymph nodes for which purpose the gastric surface of the liver and the base of the caudate lobe shall be incised to examine the bile ducts;

• (f) visual examination of the alimentary tract, the mesentery, the gastric and mesenteric lymph nodes for which purpose the gastric and mesenteric lymph nodes shall be palpated and, where an inspector or official veterinary surgeon considers it necessary, examined in detail;

• (g) visual examination, and where an inspector or official veterinary surgeon considers it necessary, palpation of the spleen;

• (h) visual examination of the kidneys and, where an inspector or official veterinary surgeon considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

• (i) visual examination of the pleura and peritoneum;

• (j) visual examination of the genital organs except the penis if it has been discarded in accordance with sub-paragraph 1(f) of Schedule 9; and

• (k) visual examination and, where an inspector or official veterinary surgeon considers it necessary, palpation and incision of the udder of a cow and its lymph nodes for which purpose where the udder is intended for human consumption, each half of it shall be opened by a long deep incision as far as the lactiferous sinuses and its lymph nodes shall be examined in detail and such incisions shall be carried out in such a way that they do not contaminate meat.

PART III — SPECIFIC REQUIREMENTS FOR BOVINE ANIMALS UNDER SIX WEEKS OLD

1

In the case of bovine animals under six weeks old the inspection shall include—

• (a) visual examination of the head and the throat for which purpose the retro-pharyngeal lymph nodes shall be examined in detail; the mouth and fauces shall be examined and the tongue shall be palpated;

• (b) visual examination of the lungs and trachea, for which purpose palpation of the lungs shall be carried out, the bronchial and mediastinal lymph nodes shall be examined in detail and where the lungs are intended for human consumption, 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;

• (c) visual examination of the pericardium and the heart for which purpose the latter shall be incised lengthwise so as to open the ventricles and cut through the intraventricular septum;

• (d) visual examination of the diaphragm;

• (e) visual examination and palpation of the liver and the hepatic lymph nodes; visual examination of the pancreatic lymph nodes and, where an inspector or official veterinary surgeon considers it necessary, incision of the liver and examination in detail of the hepatic lymph nodes;

• (f) visual examination of the alimentary tract, the mesentery, the gastric and mesenteric lymph nodes for which purpose the gastric and mesenteric lymph nodes shall be palpated and, where an inspector or official veterinary surgeon considers it necessary, examined in detail;

• (g) visual examination and, where an inspector or official veterinary surgeon considers it necessary, palpation of the spleen;

• (h) visual examination of the kidneys and, where an inspector or official veterinary surgeon considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

• (i) visual examination of the pleura and peritoneum; and

• (j) visual examination and palpation of the umbilical region and the joints; and, where an inspector or official veterinary surgeon considers it necessary, the umbilical region shall be incised, the joints opened and the synovial fluid examined.

PART IV — SPECIFIC REQUIREMENTS FOR SWINE

1

In the case of swine the inspection shall include—

• (a) visual examination of the head and the throat for which purpose the submaxillary lymph nodes shall be examined in detail; visual examination of the mouth, fauces and tongue;

• (b) visual examination of the trachea and lungs, for which purpose palpation of the lungs and of the bronchial and mediastinal lymph nodes shall be carried out, and where the lungs are intended for human consumption, 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;

• (c) visual examination of the pericardium and the heart for which purpose the latter shall be incised lengthwise so as to open the ventricles and to cut through the intraventricular septum;

• (d) visual examination of the diaphragm;

• (e) visual examination and palpation of the liver and the hepatic lymph nodes; and visual examination of the pancreatic lymph nodes;

• (f) visual examination of the alimentary tract, the mesentery and the gastric and mesenteric lymph nodes for which purpose the gastric and mesenteric lymph nodes shall be palpated and, where an inspector or official veterinary surgeon considers it necessary, examined in detail;

• (g) visual examination and, where an inspector or official veterinary surgeon considers it necessary, palpation of the spleen;

• (h) visual examination of the kidneys and, where an inspector or official veterinary surgeon considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

• (i) visual examination of the pleura and peritoneum;

• (j) visual examination of the genital organs except the penis if it has been discarded in accordance with sub-paragraph 1(f) of Schedule 9;

• (k) visual examination of the udder and supramammary lymph nodes; and, in the case of sows the supramammary lymph nodes shall be examined in detail; and

• (l) visual examination and palpation of the umbilical region and joints of young animals; and, where an inspector or official veterinary surgeon considers it necessary, the umbilical region shall be incised and the joints shall be opened.

2

An investigation for Cysticercus cellulosae shall be carried out which shall include examination of the directly visible muscular surfaces, in particular at the level of the thigh muscles, the pillars of the diaphragm, the intercostal muscles, the heart, the tongue and the larynx; and, where an inspector or official veterinary surgeon considers it necessary, the abdominal wall and the psoas muscles shall be freed from fatty tissue.

3

If an abscess is found in the carcase or in any organ of any swine under four weeks old, or if an inspector or official veterinary surgeon has reason to suspect the presence of any such abscess, he shall require the carcase to be split through the spinal column if it has not already been so split and shall examine in detail such of the following lymph nodes as he has not already so examined: superficial inguinal, supramammary, cervical, prepectoral, prescapular, presternal, sublumbar, iliac, precrural and, if he considers it necessary, the popliteal.

PART V — SPECIFIC REQUIREMENTS FOR SHEEP AND GOATS

1

In the case of sheep and goats the inspection shall include—

• (a) unless the head, including the tongue and brains, is to be excluded from human consumption, visual inspection of the head after flaying and, where an inspector or official veterinary surgeon considers it necessary, examination of the throat, mouth, tongue, retropharyngeal and parotid lymph nodes;

• (b) visual examination of the trachea and lungs, for which purpose palpation of the lungs and of the bronchial and mediastinal lymph nodes shall be carried out and where an inspector or official veterinary surgeon considers it necessary, incision of the lungs and examination in detail of the bronchial and mediastinal lymph nodes;

• (c) visual examination of the pericardium and the heart; and, where an inspector or official veterinary surgeon considers it necessary, incision of the heart;

• (d) visual examination of the diaphragm;

• (e) visual examination and palpation of the liver and the hepatic lymph nodes; and visual examination of the pancreatic lymph nodes; the gastric surface of the liver shall be incised to examine the bile ducts;

• (f) visual examination of the alimentary tract, the mesentery and the gastric and mesenteric lymph nodes;

• (g) visual examination and, where an inspector or official veterinary surgeon considers it necessary, palpation of the spleen;

• (h) visual examination of the kidneys and, where an inspector or official veterinary surgeon considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

• (i) visual examination of the pleura and peritoneum;

• (j) visual examination of the genital organs except the penis if it has been discarded in accordance with sub-paragraph 1(f) of Schedule 9;

• (k) visual examination of the udder and its lymph nodes;

• (l) visual examination and palpation of the umbilical region and joints of young animals; where an inspector or official veterinary surgeon considers it necessary, the umbilical region shall be incised and the joints shall be opened.

2

Where an inspector or official veterinary surgeon 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.

PART VI — SPECIFIC REQUIREMENTS FOR SOLIPEDS

1

In the case of solipeds the inspection shall include—

• (a) visual examination of the head and, after freeing the tongue, the throat for which purpose the submaxillary, retro-pharyngeal and parotid lymph nodes shall be palpated and, where considered necessary by an inspector or official veterinary surgeon, incised; and visual examination and palpation of the tongue, having been freed to permit a detailed examination of the mouth and the fauces shall be carried out;

• (b) visual examination of the trachea and lungs; for which purpose palpation of the lungs, the bronchial and mediastinal lymph nodes shall be carried out and, where an inspector or official veterinary surgeon considers it necessary, the lymph nodes shall be examined in detail; and where the lungs are intended for human consumption, 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;

• (c) visual examination of the pericardium and the heart; the latter shall be incised lengthwise so as to open the ventricles and to cut through the intraventricular septum;

• (d) visual examination of the diaphragm;

• (e) visual examination and palpation of the liver and the hepatic lymph nodes; visual examination of the pancreatic lymph nodes; and, where an inspector or official veterinary surgeon considers it necessary, incision of the liver and the hepatic and pancreatic lymph nodes;

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

• (g) visual examination and palpation of the spleen;

• (h) visual examination and palpation of the kidneys, and, where an inspector or official veterinary surgeon considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

• (i) visual examination of the pleura and peritoneum;

• (j) visual examination of the genital organs of stallions and mares except the penis if it has been discarded in accordance with sub-paragraph 1(f) of Schedule 9;

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

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

• (m) for all grey or white horses, an examination for melanosis and melanomata; the attachment of one shoulder shall be loosened to allow examination of the muscles and the prescapular lymph node, and 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.

PART VII — SPECIFIC REQUIREMENTS FOR FARMED DEER

1

In the case of farmed deer the inspection shall include—

• (a) visual examination of the head and throat; the submaxillary, and retro-pharyngeal lymph nodes shall be examined in detail; and where an inspector or official veterinary surgeon considers it necessary, visual examination and palpation of the tongue, having been freed to permit a detailed visual examination of the mouth and fauces;

• (b) visual examination of the trachea and lungs for which purpose palpation of the lungs shall be carried out; the bronchial and mediastinal lymph nodes shall be examined in detail; and where the lungs are intended for human consumption, 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;

• (c) visual examination of the pericardium and the heart; where an inspector or official veterinary surgeon considers it necessary, the latter shall be incised lengthwise so as to open the ventricles and to cut through the intraventricular septum;

• (d) visual examination of the diaphragm;

• (e) visual examination and palpation of the liver, the hepatic and pancreatic lymph nodes; the gastric surface of the liver shall be incised to examine the bile ducts;

• (f) visual examination of the alimentary tract, the mesentery, the gastric and mesenteric lymph nodes; the gastric and mesenteric lymph nodes shall be palpated and examined in detail;

• (g) visual examination and, where an inspector or official veterinary surgeon considers it necessary, palpation of the spleen;

• (h) visual examination of the kidneys and, where an inspector or official veterinary surgeon considers it necessary, incision of the kidneys and examination in detail of the renal lymph nodes;

• (i) visual examination of the pleura and peritoneum;

• (j) visual examination of the genital organs except the penis if it has been discarded in accordance with sub-paragraph 1(f) of Schedule 9;

• (k) visual examination of the udder and the supramammary lymph nodes;

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

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

2

Where an inspector or official veterinary surgeon has reason to suspect that a suppurative condition exists in the carcase and viscera he shall carry out a visual examination and palpation of such of the lymph nodes as are readily accessible and examine in detail such lymph nodes if he has found evidence of disease in the course of visual examination or palpation.

PART VIII — ADDITIONAL REQUIREMENTS WHERE TUBERCULOSIS IS SUSPECTED

Where an inspector or official veterinary surgeon has reason to suspect that any part of the carcase or offal of any animal is infected with tuberculosis, he shall, in addition to carrying out the provisions of the preceding Parts of this Schedule—

• (a) in the case of any carcase, require the carcase to be split, examine the vertebrae, ribs, sternum, spinal cord and, if he considers it necessary, the brain, and if a lesion of a kidney is visible or suspected, incise the kidney;

• (b) in the case of the carcase of any bovine animal, soliped or farmed deer, examine in detail the following lymph nodes (being lymph nodes not already examined by him in accordance with the provisions of Parts II, III, VI or VII of this Schedule), namely, the superficial inguinal, prepectoral, presternal, suprasternal, xiphoid, subdorsal, intercostal, prescapular, iliac, sublumbar, ischiatic, precrural and popliteal, those lymph nodes which are least likely to show infection being examined first; and

• (c) in the case of the carcase of any swine, examine in detail the following lymph nodes (being lymph nodes not already examined by him in accordance with the provisions of Part IV of this Schedule), namely, the superficial inguinal, cervical, prepectoral, prescapular, subdorsal, sublumbar, iliac, precrural and, if he considers it necessary, the popliteal.

PART IX — INDICATIONS OF UNFITNESS FOR HUMAN CONSUMPTION

1

• (1) If upon inspection of any carcase an inspector or official veterinary surgeon is satisfied that the animal was suffering from any of the following diseases or conditions, he shall condemn the whole carcase and all the offal and blood removed or collected therefrom as being unfit for human consumption—

• Actinobacillosis (generalised) or actinomycosis (generalised)

• Anaemia (advanced)

• Anthrax

• Blackleg

• Botulism

• Bruising (extensive and severe)

• Brucellosis (acute)

• Caseous lymphadenitis (with emaciation)

• Caseous lymphadenitis (generalised)

• Cysticercus bovis (generalised)

• Cysticercus cellulosae

• Cysticercus ovis (generalised)

• Decomposition (generalised)

• Emaciation

• Enteritis (acute)

• Fever

• Foot and mouth disease

• Glanders

• Jaundice

• Lymphadenitis (generalised)

• Malignant catarrhal fever

• Mastitis (acute septic)

• Melanosis (generalised)

• Metritis (acute septic)

• Abnormal odour associated with disease or other conditions prejudicial to health or pronounced sexual odour

• Oedema (generalised)

• Pericarditis (acute septic)

• Peritonitis (acute diffuse septic)

• Pleurisy (acute diffuse septic)

• Pneumonia (acute septic)

• Pyaemia (including joint-ill)

• Rabies

• Salmonellosis (generalised)

• Sarcocysts (generalised)

• Septicaemia

• Swine erysipelas (acute)

• Swine fever

• Tetanus

• Toxaemia

• Trichinellosis

• Tuberculosis (generalised)

• Tuberculosis with emaciation

• Tumours (malignant with secondary growths or multiple)

• Uraemia Viraemia

• (2) An inspector or official veterinary surgeon shall condemn as unfit for human consumption any stillborn or unborn carcase and any immature carcase which is oedematous or in poor physical condition, together with any offal or blood removed or collected therefrom.

2

An inspector or official veterinary surgeon shall condemn the blood of any animal as unfit for human consumption if he is satisfied—

• (a) that the animal was affected with any infectious condition; or

• (b) that the blood is contaminated by stomach contents or other extraneous matter.

3

An inspector or official veterinary surgeon shall, in determining for the purposes of this Part of this Schedule whether tuberculosis is generalised, take into account the sum of the evidence of disease and the character of the lesions throughout the carcase and, in particular, shall regard evidence of any of the following conditions as satisfactory evidence of generalised tuberculosis—

• (a) miliary tuberculosis of both lungs with evidence of tuberculosis elsewhere;

• (b) multiple and actively progressive lesions of tuberculosis;

• (c) widespread tuberculous infection of the lymph nodes of the carcase;

• (d) diffuse acute lesions of tuberculosis of both the pleura and peritoneum associated with an enlarged or tuberculous lymph node of the carcase;

• (e) active or recent lesions present in substance of any two of the following: spleen, kidney, udder, uterus, ovary, testicle, brain and spinal cord or their membranes, in addition to tuberculous lesions in the respiratory and digestive tracts; and

• (f) in the case of a calf, congenital tuberculosis.

4

• (1) Where an inspector or official veterinary surgeon is satisfied that a carcase or offal is affected with tuberculosis other than generalised tuberculosis or tuberculosis with emaciation, he shall condemn the following parts of the carcase and offal as unfit for human consumption—

• (a) any part of the carcase infected with localised tuberculosis and any other part contiguous thereto;

• (b) the head including the tongue, when tuberculosis exists in any lymph node associated with the head or tongue, save that where in a particular lymph node or nodes the lesion is small and inactive and the lymph node is not enlarged, he may regard the head or tongue, or both, as fit for human consumption after the removal of the affected lymph node or nodes and the surrounding tissue; and

• (c) any organ or viscera when tuberculosis exists in the substance, or on the surface thereof, or in any lymph node associated therewith.

• (2) An inspector or official veterinary surgeon shall condemn any part of a carcase and any offal or blood contaminated with tuberculous material as unfit for human consumption.

5

An inspector or official veterinary surgeon shall regard either of the following conditions as satisfactory evidence of generalised caseous lymphadenitis for the purpose of this Part of this Schedule—

• (a) multiple, acute and actively progressive lesions of caseous lymphadenitis; or

• (b) multiple lesions of caseous lymphadenitis which are inactive but widespread.

6

Where an inspector or official veterinary surgeon is satisfied that a carcase or offal is affected with caseous lymphadenitis or any other suppurative condition and that the said condition is not generalised nor associated with emaciation, he shall condemn the following parts of the carcase and offal as unfit for human consumption—

• (a) any organ and its associated lymph node, when the aforesaid conditions exist on the surface or in the substance of that organ or lymph node; and

• (b) in any case to which sub-paragraph (a) of this paragraph does not apply, the lesion and such of the surrounding parts as he may think proper having regard to the age and degree of activity of the lesion;

and for the purposes of sub-paragraph, an old lesion which is firmly encapsulated may be regarded as inactive.

7

Where an inspector or official veterinary surgeon is satisfied that any part of a carcase or any offal is affected with a localised infestation of cysticerus bovis, he shall condemn the following parts of the carcase and offal as unfit for human consumption—

• (a) the part of the carcase or offal so infested; and

• (b) the remainder of the carcase and offal unless he is satisfied that they have been kept in cold storage at a temperature not exceeding −7°C for a period of not less than three weeks or at a temperature not exceeding −10°C for a period of not less than two weeks.

8

Every person who causes any part of a carcase or any offal to be placed in cold storage for the purposes of the last foregoing paragraph shall, at the same time as he causes it to be so placed, give notice to the local authority within whose district the cold store is situated, in such form as the local authority may require, of the date of the placing and the period for which it is intended that the part of a carcase or offal, as the case may be, will remain in cold storage.

9

Where an inspector or official veterinary surgeon is satisfied that the whole or any part of a carcase or any offal is affected by any disease or condition other than one mentioned in the foregoing paragraphs of this Part of this Schedule or that it is contaminated, he shall condemn as unfit for human consumption the whole carcase and the offal or such lesser part thereof as he may think appropriate to the circumstances of the case.

10

Where an inspector or official veterinary surgeon is satisfied that a part of a carcase or any offal is affected by a slight localised infestation by a parasite not transmissible to man, he may at his discretion condemn as unfit for human consumption the part of the carcase or offal so affected together with the tissue immediately surrounding it.

11

Where the blood or offal of several animals is collected in one receptacle an inspector or official veterinary surgeon shall condemn as unfit for human consumption the entire contents of that receptacle if fresh meat of any of the animals from which the blood was collected or the offal obtained is declared unfit for human consumption.

12

Fresh meat from horses shall be examined for trichinellosis and shall be condemned as unfit for human consumption if so affected.

13

Where the appropriate Minister so directs, an official veterinary surgeon or an inspector shall examine fresh meat from swine for trichinellosis and shall condemn as unfit for human consumption fresh meat so affected.

14

Without prejudice to paragraph 13 above, where the appropriate Minister so directs, fresh meat from swine not examined for trichinellosis shall be subjected to cold treatment in accordance with Annex 1 of Directive 77/96/EEC[^f00021].

SCHEDULE 11 — CUTTING PRACTICES—REQUIREMENTS APPLICABLE IN CUTTING PREMISES

1

The occupier of the cutting premises shall ensure that—

• (a) subject to sub-paragraph (b) below, offal is prepared or cut up apart from, or at other times than, carcase meat, and that any room used for such operations is thoroughly cleaned and disinfected before being used again for the cutting up of fresh meat;

• (b) any of the following are cut up, prepared or, if unpackaged, stored (as the case may be) in a separate room from, or at other times than unpackaged fresh meat—

• (i) poultry meat;

• (ii) farmed game meat from animals of the family Leporidae;

• (iii) wild game meat;

• (iv) minced meat prepared with the addition of spices or similar substances;

• (v) meat preparations; and

• (vi) meat products;

and that any room used for such operations is thoroughly cleaned and disinfected before being used again for the cutting up, preparation or storage of fresh meat;

• (c) the products (other than fresh meat) referred to in sub-paragraph (b) above are cut up, prepared or, if unpackaged, stored (as the case may be) separately from each other;

• (d) without prejudice to paragraph 2 below, as soon as fresh meat intended for cutting up enters the cutting premises, it is placed in the refrigerated room provided for the reception and storage of such meat awaiting cutting and maintained there at an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and +3°C for offal;

• (e) without prejudice to paragraph 2 below, fresh meat is brought into the cutting room 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 packaging such meat is transferred without undue delay to the refrigerated room referred to in sub-paragraph 1(a)(ii) of Schedule 3 and sub-paragraph 1(i) of Part I of Schedule 5 and there maintained at an internal temperature of not more than +7°C for cut fresh meat and +3°C for offal;

• (f) without prejudice to paragraph 2 below, cutting up does not take place until the fresh meat has reached an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and +3°C for offal and that during cutting up, wrapping and packaging such meat is kept at an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal, and, with the exception of low throughput cutting premises, that while cutting up is taking place the temperature of the room does not exceed +12°C;

• (g) any splinters of bone and clots of blood are removed from fresh meat during cutting up;

• (h) no carcase, offal or cut fresh meat is wiped down;

• (i) fresh meat obtained from cutting up and not intended for human consumption is collected in the receptacles referred to in sub-paragraph 1(g) of Schedule 1 and sub-paragraph 1(f) of Part I of Schedule 5 as it is cut up;

• (j) no implement is left in fresh meat; and

• (k) in the case of fresh meat from bovine animals, obvious nervous and lymphatic tissue is removed and collected in the receptacles referred to in sub-paragraph 1(g) of Schedule 1 and sub-paragraph 1(f) of Part I of Schedule 5 and not used for human consumption.

2

Notwithstanding sub-paragraphs 1(d), (e) and (f) above and sub-paragraph 1(q) of Schedule 9—

• (a) fresh meat may be cut up without first being chilled subject to the following conditions—

• (i) the fresh meat is transferred directly and without risk of contamination from a slaughterhouse or farmed game processing facility to cutting premises within the same group of buildings;

• (ii) cutting up takes place without delay; and

• (iii) as soon as cutting up, wrapping and packaging are completed the fresh meat is placed immediately in the refrigerated room referred to in sub-paragraph 1(a)(ii) of Schedule 3 and sub-paragraph 1(i) of Part I of Schedule 5 and is brought progressively to an internal temperature of not more than +7°C for cut fresh meat and +3°C for offal;

• (b) fresh meat of bovine animals, sheep and swine may, after having been placed in the refrigerated room referred to in sub-paragraph 1(i) of Schedule 2 and sub-paragraph 1(i) of Part I of Schedule 5, be cut up before reaching an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal, provided—

• (i) such meat is transferred directly and without risk of contamination from the slaughterhouse to cutting premises within the same group of buildings;

• (ii) cutting up takes place, in the case of fresh meat of bovine animals, within 48 hours from the end of slaughtering operations or, in the case of fresh meat of sheep and swine, within 20 hours from the end of slaughtering operations;

• (iii) as soon as cutting up, wrapping and packaging are completed the fresh meat is placed immediately in the refrigerated room referred to in sub-paragraph 1(a)(ii) of Schedule 3 and sub-paragraph 1(i) of Part I of Schedule 5 and is brought progressively to an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal; and

• (iv) the time between the fresh meat entering the cutting room and being placed in the refrigerated room referred to in sub-paragraph (iii) above does not exceed 60 minutes.

SCHEDULE 12 — HEALTH MARKING

1

Subject to paragraph 2 below, 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”;

• (b) in the centre, the approval number of the premises; and

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

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

2

In the case of the fresh meat and farmed game meat referred to in regulation 14(3), the health mark shall consist of a square mark 5.5 cm by 5.5 cm 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”;

• (b) in the centre, the approval number of the premises; and

• (c) on the lower part, the letter “N”.

3

• (1) Carcases weighing more than 65 kg shall have the health mark applied legibly 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.

• (2) Other carcases shall have the health mark applied in ink or hot-branded in at least the following places—on the shoulders and on the external surface of the thighs.

4

Livers (including sliced livers) of bovine animals, swine and solipeds shall be hot-branded with the health mark and all other offal, unless it is wrapped or packaged in accordance with the requirements of Schedule 13, shall have the health mark applied in ink or hot-branded, save that, in the case of bovine animals under three months old, and swine, sheep and goats, health marking of tongues and hearts shall not be compulsory.

5

Cuts obtained in cutting premises from carcases marked with the health mark and which do not bear a health mark shall have that mark applied in ink or hot-branded unless they are wrapped or packaged in accordance with the requirements of Schedule 13.

6

Cuts of pig 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 sub-paragraph 1(c) of Part II of Schedule 13.

7

No colour shall be used for marking fresh meat in accordance with this Schedule if it would be contrary to the terms of the Colouring Matter in Food Regulations 1973[^f00022].

SCHEDULE 13 — WRAPPING AND PACKAGING OF FRESH MEAT

PART I — WRAPPING

1

The occupier of any premises shall ensure that—

• (a) any material for wrapping fresh meat does not cause a deterioration in the organoleptic characteristics of such meat or transmit to it any substance harmful to human health and that, subject to paragraph (2) below, only transparent and uncoloured wrapping material is used except where the wrapping material used conforms to the requirements of sub-paragraph (e) below;

• (b) the wrapping operation is carried out immediately after cutting and in an hygienic manner and that wrapping material is not re-used for wrapping fresh meat;

• (c) cut fresh meat, other than cuts of pig belly and pork fat, is wrapped in accordance with sub-paragraphs (a) and (b) above unless it is transported hanging up;

• (d) wrappings contain fresh meat of only one animal species;

• (e) wrapped fresh meat is packaged in accordance with the requirements of Part II of this Schedule, save that where the wrapping material used fulfils the requirement of packaging in accordance with the provisions of sub-paragraphs 1(a), (b) and (c) of Part II of this Schedule, it does not in addition require to be packaged; and

• (f) all fresh meat wrapped in commercial portions intended for direct sale to the consumer bears a reproduction of the health mark on the wrapping material or in a clearly visible label affixed to the wrapping material.

2

The requirement in sub-paragraph (1)(a) above for wrapping material to be transparent and uncoloured need not apply in the case of frozen meat intended to be used without further processing as a raw material for the products referred to in Council Directives 77/99/EEC[^f00023] and 88/657/EEC[^f00024].

PART II — PACKAGING

1

The occupier of any premises shall ensure—

• (a) that any material used for packaging fresh 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;

• (b) that any material used for packaging fresh 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 packaging meat;

• (c) that every package bears the health mark either on the package or on a clearly visible label affixed to the package or wrapping material which fulfils the requirements of sub-paragraph (e) of Part I above and that the health mark includes the approval number of the cutting premises except that, in the case of offal which is wrapped or packaged in a slaughterhouse, it bears the number of that slaughterhouse and that the health mark is applied in such a way that it is torn when the package is opened and that labels are serially numbered; and

• (d) that packages contain fresh meat of only one animal species.

2

The occupier of every slaughterhouse or farmed game processing facility in which offal is prepared, cleaned, wrapped and packaged in the same room in accordance with sub-paragraph 1(m) of Schedule 2, sub-paragraph 1(w) of Part II of Schedule 6 and sub-paragraph 1(t) of Part III of Schedule 6 and the occupier of all cutting premises in which fresh meat is cut up, wrapped and packaged in the same room shall ensure that the following conditions are observed—

• (a) the packaging and wrapping materials shall, during storage, be enclosed in a protective cover under hygienic conditions in the separate room provided for this purpose, and such a room shall not be connected in any way with rooms containing substances which might contaminate fresh meat;

• (b) the room in which packaging and wrapping materials are stored shall be free from dust and vermin and such material shall not be stored on the floor;

• (c) packaging material shall be assembled under hygienic conditions before being brought to the room where fresh meat is packaged;

• (d) the place in which fresh meat is packaged shall be sufficiently large and so arranged that the hygiene of operations is assured;

• (e) packaging and wrapping material shall be brought to the room hygienically and shall be used without delay and persons who handle fresh meat shall not handle packaging unless it is non-porous and corrosion-resistant; and

• (f) immediately after wrapping and packaging, the fresh meat shall be placed in the room referred to in sub-paragraph 1(i) of Schedule 2 or sub-paragraph 1(a)(ii) of Schedule 3 or sub-paragraph 1(i) of Part I of Schedule 5 or sub-paragraph 1(i) of Part II of Schedule 6 or sub-paragraph 1(h) of Part III of Schedule 6.

SCHEDULE 14 — STORAGE OF FRESH MEAT—REQUIREMENTS APPLICABLE IN COLD STORES

1

The occupier of the cold store shall ensure that fresh meat is—

• (a) kept at a constant internal temperature of not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat;

• (b) handled, loaded, unloaded and stored in an hygienic manner and, in particular, that it is loaded and unloaded under cover;

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

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

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

2

The occupier of the cold store shall ensure that—

• (a) where unwrapped fresh meat or fresh meat wrapped only in stockinette 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;

• (b) unfit meat is not stored in the same room as other fresh meat;

• (c) unpackaged fresh meat is stored separate from, or at other times than, packaged fresh meat; and

• (d) unpackaged fresh meat is stored in a separate room, or at other times than, unpackaged poultry meat, farmed rabbit meat, wild game meat, minced meat, meat preparations, meat products or fresh meat originating from premises operating under a temporary derogation granted by the appropriate Minister in accordance with Council Directive 91/498/EEC.

SCHEDULE 15 — FREEZING OF FRESH MEAT

1

The occupier of any premises at which fresh meat is to be frozen shall ensure that fresh meat intended for freezing—

• (a) is frozen without delay (which shall not preclude an initial period of stabilisation where appropriate);

• (b) is frozen in an hygienic manner, by a rapid method, using suitable equipment and, in the case of a slaughterhouse or cutting premises, in rooms in the same premises where it was produced or cut up (as the case may be);

• (c) is frozen so that it reaches an internal temperature of −12°C or lower and is not stored at a higher temperature thereafter; and

• (d) is stamped legibly before freezing so as to indicate the month and year in which it is frozen or a label is attached to it after freezing indicating this or, if fresh meat is packaged or wrapped, the packaging or wrapping in which it is placed after freezing is marked clearly and visibly in such a way as to indicate this.

2

The occupier of any cold store shall ensure that fresh meat intended for freezing in a cold store comes directly from a slaughterhouse, farmed game processing facility or cutting premises.

SCHEDULE 16 — HEALTH CERTIFICATE

1

The health certificate which will accompany the fresh meat shall be signed by the official veterinary surgeon at the time when the fresh meat is loaded into the means of transport in which it is to travel.

2

The health certificate shall be provided by the appropriate Minister 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, if appropriate, in the language of the country of destination.

ANNEX

SCHEDULE 17 — TRANSPORT OF FRESH MEAT— REQUIREMENTS APPLICABLE TO OCCUPIERS OR PERSONS RESPONSIBLE FOR THE CONTROL AND MANAGEMENT OF TRANSPORT

1

Subject to sub-paragraph 1(q) of Schedule 9, fresh meat shall be loaded at a temperature of not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat and shall be transported in vehicles so designed and equipped that such meat is maintained at those temperatures throughout the period of transport.

2

The interior surfaces of vehicles used for the transport of fresh meat, and any other parts of the vehicles which may come into contact with such 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

• (1) 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.

• (2) Where such vehicles are used for the transport of carcases, half carcases, quarter carcases and unpackaged cut fresh meat they shall be equipped with fittings of material resistant to corrosion for hanging the meat fixed at such a height that fresh 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 conveying live animals or any substance which may be detrimental to, or contaminate fresh meat, shall not be used for the transport of such meat.

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 such meat or to contaminate it unless it is transported in such a manner that it will not contaminate the meat; and packaged meat shall not be transported in the same vehicle and at the same time as unpackaged meat unless an adequate physical separation is provided so as to protect unpackaged meat from packaged 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, wholesale cuts of half carcases and quarter carcases, other than frozen fresh meat packaged in an 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 fresh 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; and the supports shall be clean and corrosion-resistant and packaging shall meet the requirements of Schedule 13.

9

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

SCHEDULE 18 — MODEL DECLARATION TO ACCOMPANY AN ANIMAL FOR SLAUGHTER EXHIBITING SIGNS OF INJURY, PHYSICAL DEFECT OR ILLNESS

SCHEDULE 19 — VETERINARY CERTIFICATE

SCHEDULE 20 — CERTIFICATE OF ANTE-MORTEM HEALTH INSPECTION AND SLAUGHTER OF FARMED GAME

SCHEDULE 21 — MEAT HYGIENE APPEALS TRIBUNAL

1

Each Tribunal shall consist of a Chairman or a Deputy Chairman and two other members.

2

• (1) The Chairman or Deputy Chairman shall be an independent person appointed by the appropriate Minister.

• (2) One member shall be a person nominated by the Royal College of Veterinary Surgeons, who shall not be a member of the State Veterinary Service nor an official veterinary surgeon.

• (3) One member shall be a person whom the appropriate Minister considers to be representative of the interests of licensed premises.

3

Each Tribunal may be serviced by a Secretary and such other staff as the appropriate Minister may appoint.

4

The terms of appointment and the remuneration of the members, secretary and other staff of a Tribinal shall be determined by the appropriate Minister.

SCHEDULE 22 — QUALIFICATIONS OF INSPECTORS

1

Registered Medical Practitioner; or

2

Member of the Royal College of Veterinary Surgeons; or

3

The holder of a valid—

• (a) Certificate or Diploma of the former Public Health Inspectors Education Board; or

• (b) Certificate of the former Royal Sanitary Institute and Sanitary Inspectors Examination Joint Board; or

• (c) Certificate of the former Sanitary Inspectors Examination Board; or

• (d) Certificate in Meat Inspection of the Royal Society for the promotion of Health; or

• (e) Diploma in Environmental Health of the former Environmental Health Officers Education Board; or

• (f) Certificate of Registration of the Environmental Health Officers Registration Board; or

• (g) Diploma in Environmental Health of the Institution of Environmental Health Officers; or

• (h) Certificate of Competency in the Inspection of Meat and other Foods of the former Royal Sanitary Association of Scotland; or

• (i) Certificate or Diploma of the former Royal Sanitary Association of Scotland; or

• (j) Diploma in the Inspection of Meat and other Foods of the Royal Environmental Health Institute of Scotland; or

• (k) Certificate for Meat Detention Officers in Northern Ireland of the Royal College of Veterinary Surgeons.

SCHEDULE 23 — REVOCATIONS

Column 1	Column 2	Column 3
Regulations revoked	References	Extent of revocation
The Slaughterhouses (Hygiene) Regulations 1977	S.I. 1977/1805	The whole regulations
The Food (Revision of Penalties) Regulations 1982	S.I. 1982/1727	The reference to the Slaughterhouses (Hygiene) Regulations 1977 in Schedule 2
The Food (Revision of Penalties) Regulations 1985	S.I. 1985/67	The reference to the Slaughterhouses (Hygiene) Regulations 1977 in Part II of the Schedule
The Slaughterhouses (Hygiene) (Amendment) Regulations 1987	S.I. 1987/2235	The whole regulations
The Meat Inspection Regulations 1987	S.I. 1987/2236	The whole regulations
The Fresh Meat Export (Hygiene and Inspection) Regulations 1987	S.I. 1987/2237	The whole regulations
The Food Safety Act 1990 (Consequential Modifications) (England and Wales) Order 1990	S.I. 1990/2486	The references to the Fresh Meat Export (Hygiene and Inspection) Regulations 1987 in Schedules 1, 4, 5 and 10; the references to the Slaughterhouses (Hygiene) Regulations 1977 in Schedules 1, 4 and 10; and the references to the Meat Inspection Regulations 1987 in Schedules 4 and 10
The Fresh Meat Export (Hygiene and Inspection) (Amendment) Regulations 1990	S.I. 1990/2493	The whole regulations
The Meat Inspection (Amendment) Regulations 1990	S.I. 1990/2495	The whole regulations
The Slaughterhouses (Hygiene) and Meat Inspection (Amendment) Regulations 1991	S.I. 1991/984	The whole regulations
The Slaughterhouse Hygiene (Scotland) Regulations 1978	S.I. 1978/1273 (S.115)	The whole regulations
The Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985	S.I. 1985/1068 (S. 87)	The reference to the Slaughterhouse Hygiene (Scotland) Regulations 1978 in Schedule 3
The Slaughterhouse Hygiene (Scotland) Amendment Regulations 1984	S.I. 1984/842 (S. 80)	The whole regulations
The Slaughterhouse Hygiene (Scotland) Amendment Regulations 1985	S.I. 1985/1856 (S.137)	The whole regulations
The Slaughterhouse Hygiene (Scotland) Amendment Regulations 1986	S.I. 1986/1808 (S.131)	The whole regulations
The Slaughterhouse Hygiene (Scotland) Amendment Regulations 1987	S.I. 1987/1957 (S.135)	The whole regulations
The Food (Meat Inspection) (Scotland) Regulations 1988	S.I. 1988/1484 (S.144)	The whole regulations
The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987	S.I. 1987/800 (S. 63)	The whole regulations
The Food Safety Act 1990 (Consequential Modifications) (Scotland) Order 1990	S.I. 1990/2625 (S.220)	Article 10; the references to the Fresh Meat (Hygiene and Inspection) (Scotland) Regulations 1987 in Schedules 1, 3, 7 and 8; the references to the Slaughterhouse (Hygiene) (Scotland) Regulations 1978 in Schedules 1 and 3; and the references to the Meat Inspection (Scotland) Regulations 1988 in Schedules 3 and 8
The Fresh Meat Export (Hygiene and Inspection) (Scotland) Amendment Regulations 1991	S.I. 1991/289 (S.25)	The whole regulations

Signed

In witness whereof the Official Seal of the Minister of Agriculture, Fisheries and Food is hereunto affixed on 20th August 1992.

John Selwyn Gummer — Minister of Agriculture, Fisheries and Food

Cumberlege — Parliamentary Under Secretary of State for Health — 20th August 1992

Allan Stewart — Parliamentary Under Secretary of State, Scottish Office — 21st August 1992

Wyn Roberts — Minister of State for Wales — 21st August 1992

Explanatory note

(This note is not part of the Regulations)

These Regulations revoke, replace and amend the instruments specified in Schedule 23. The Regulations give effect in part to Council Directive 91/497/EEC (OJ No. L268, 24.9.91, p. 69) which amends and updates Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat to extend it to the production and marketing of fresh meat, and in part to Council Directive 91/495/EEC (OJ No. L268, 24.9.91, p. 41) concerning public health and animal health problems affecting the production and the placing on the market of farmed game meat. References in this note to the Directive are references to Directive 91/497/EEC unless stated otherwise.

The Regulations do not apply to premises where fresh meat is used exclusively for the production of meat products, meat preparations, minced meat and mechanically recovered meat or to premises where fresh meat is cut up or stored for sale to the final consumer from those premises or to premises used for carcase competitions (regulation 3; article 1.2).

After 1st January 1993 a slaughterhouse, cutting premises, cold store, farmed game handling facility or a farmed game processing facility must have a current licence issued by the appropriate Minister. Such a licence will be issued only if the premises complies with the prescribed requirements as to structure and hygiene (regulation 4; article 10). There are different structural requirements for low throughput slaughterhouses, cutting premises and farmed game processing facilities (regulation 4(2); Schedule 5 and Part III of Schedule 6; article 4). The slaughter of farmed game at a farmed game handling facility is permitted subject to certain conditions (regulation 4(2)); Schedule 6, Part I; article 6 of 91/495/EEC).

A licence may be refused (regulation 4; article 10) or revoked (regulation 5; article 10.1) with a right of appeal to a Meat Hygiene Appeals Tribunal (regulation 6). The procedural rules in respect of an appeal are prescribed in the Meat Hygiene Appeals Tribunal (Procedure) Regulations 1992.

No slaughterhouse nor farmed game handling facility shall be used for the slaughter of animals not intended for human consumption except in specified circumstances (regulation 7; article 3).

There will be veterinary supervision of all licensed premises; local authorities will continue to appoint official veterinary surgeons and inspectors to supervise licensed premises (regulation 8; article 9). The Minister may curtail the designation of an official veterinary surgeon who is deemed to be unfit to perform his duties (regulation 9).

Official veterinary surgeons and veterinary officers of the Minister may prohibit the use of equipment or the use of part of the premises or reduce the rate of operation (regulation 10; article 9) although a person aggrieved by such a decision may appeal to the appropriate court.

The requirement to apply the health mark is extended to fresh meat produced in all licensed premises. The local authority is now required to provide the health marking equipment and to arrange for the mark to be applied to fresh meat which has been passed as fit for human consumption (regulation 11(2); article 3.1). Possession of the health marking equipment by an unauthorised person is made an offence (regulation 11(4)). The local authority can control the times of slaughter, cutting up, admission to and despatch from licensed premises (regulation 12), where it has been given advance notice of these operations by the person responsible (regulation 13).

After 1st January 1993 no one shall sell or offer for sale for human consumption any fresh meat unless it has been obtained from licensed premises, it has met the hygiene requirements specified in the Schedules and is accompanied by a commercial document or health certificate (regulation 14; article 3.1).

The requirement for a health certificate to accompany fresh meat intended for export to another member State is replaced on 1st July 1993 by the requirement to have a commercial document which shall accompany all fresh meat produced in a licensed premises (regulation 15; article 3.1(A(f))).

An official veterinary surgeon or an inspector can prohibit the slaughter or the dressing of a dirty animal in a slaughterhouse (regulation 16) and an official veterinary surgeon may permit an animal to be kept in a lairage in exceptional circumstances for more than 72 hours (regulation 17). The veterinary certificate presently required to accompany a diseased or injured animal to a slaughterhouse is replaced by a declaration by the producer (regulation 18; article 6.1(e)); similarly, specified conditions must be complied with before a dead or slaughtered animal is brought into a slaughterhouse or farmed game processing facility (regulation 19; article 6.2; article 6.1(e)) of 91/495/EEC).

The local authority must keep records in respect of inspections it has carried out (regulation 20; article 11) and the occupier of licensed premises must also keep specified records (regulation 21; article 10.2).

Section 2(2) of the European Communities Act 1972 has been invoked only to the extent that some of the instruments specified in Schedule 23 (revocations) were made in exercise of those powers.

Footnotes

[^f00001]: 1990 c. 16.

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

[^f00003]: 1972 c. 68.

[^f00004]: 1992 c. 53.

[^f00005]: OJ No. L26, 31.1.77, p. 85.

[^f00006]: 1936 c. 49.

[^f00007]: 1981 c. 22.

[^f00008]: OJ No. L268, 24.4.91, p. 105.

[^f00009]: OJ No. L268, 24.4.91, p. 69.

[^f00010]: S.I. 1990/1242.

[^f00011]: S.I. 1990/1240.

[^f00012]: S.I. 1975/203.

[^f00013]: S.I. 1960/1602.

[^f00014]: S.I. 1966/791.

[^f00015]: S.I. 1970/1172.

[^f00016]: S.I. 1990/2494.

[^f00017]: S.I. 1991/2825.

[^f00018]: OJ No. L229, 30.8.80, p. 11.

[^f00019]: OJ No. L224, 18.8.90, p. 29.

[^f00020]: S.I. 1991/2843.

[^f00021]: OJ No. L26, 31.1.77, p. 67.

[^f00022]: S.I. 1973/1340.

[^f00023]: OJ No. L26, 31.1.77, p. 85.

[^f00024]: OJ No. L382, 31.12.88, p. 3.