5. –
(1) No person may move controlled meat, other than controlled meat in sub-paragraphs (a) to (f), out of a wild bird protection zone—
(a)fresh meat from poultry that was produced in accordance with Annex II and Sections II and III of Annex III to Regulation (EC) No. 853/2004(1) and has been subject to the official controls set out in Sections I, II and III, and Chapters V and VII of Section IV of Annex I to Regulation (EC) No. 854/2004 of the European Parliament and of the Council laying down specific rules for the organisation of official controls on products of animal origin intended for human consumptiona(2);
(b)processed fresh meat produced from fresh meat from poultry that was produced in accordance with Sections V and VI of Annex III to Regulation (EC) No. 853/2004;
(c)fresh meat from wild feathered game originating in the zone that is marked in accordance with paragraph 6 and transported to an establishment for a treatment against avian influenza;
(d)a meat product which has been subjected to a treatment against avian influenza;
(e)fresh meat from wild feathered game originating outside the zone that was produced at an establishment in the zone in accordance with Section IV of Annex III to Regulation (EC) No. 853/2004 and has been subject to the official controls set out in Chapter VIII of Section IV of Annex I to Regulation (EC) No. 854/2004;
(f)processed fresh meat produced from fresh meat from wild feathered game originating outside the zone that was produced at an establishment in the zone in accordance with Sections V and VI of Annex III to Regulation (EC) No. 853/2004.
(2) In this paragraph “a treatment against avian influenza” means either—
(a)a heat treatment in a hermetically sealed container with an F° value of 3 or more (where F° is the calculated killing effect on bacterial spores and an F° value of 3 means that the coldest point in the meat has been heated to achieve the same killing effect as 121°C in three minutes with instantaneous heating and chilling); or
(b)a heat treatment at a minimum temperature of 70°C, which temperature must be reached throughout the meat.
6. –
(1) The mark applied under paragraph 5(1)(c) must bear a diagonal cross consisting of 2 straight lines intersecting at the centre of the stamp and enabling the information on the stamp to remain legible.
(2) The mark may be applied using a single oval stamp, 6.5 centimetres wide by 4.5 centimetres high.
(3) The following information must appear on the mark and be clearly legible—
(a)on the upper part, “United Kingdom” or “UK”;
(b)in the centre, the slaughterhouse approval number;
(c)on the lower part, “EC”;
(d)such information as an officer of the Scottish Ministers or of the Food Standards Agency may require allowing the inspector of the meat to be identified.
(4) The letters on the mark must be at least 0.8 centimetres high and the figures at least 1 centimetre high.
7. A person who removes a vehicle containing meat from a slaughterhouse must ensure that the wheels and wheel arches are cleansed and disinfected prior to departure from the slaughterhouse.
O.J. No. L 139, 30.4.04, p.55. The revised text of the Regulation is contained in a corrigendum (O.J. No. L 226, 25.6.04, p.22).
O.J. No L 139, 30.4.04, p.206. The revised text of the Regulation is contained in a corrigendum (O.J. No L 226, 25.6.04, p.83).