Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997

1. Introductory Text

2. Part I Preliminary

   1. 1. Citation and commencement

   2. 2. Interpretation

   3. 3. Exemptions

3. Part II Licensing of slaughterhouses, cutting premises, cold stores, farmed game handling facilities and farmed game processing facilities

   1. 4. Issue of licences

   2. 5. Revocation of licences

   3. 6. Animals not intended for sale for human consumption

4. Part III Supervision and Control of Premises

   1. 7. Supervision of premises

   2. 8. Revocation and suspension of designations of OVSs

   3. 9. Powers of OVSs and veterinary officers

   4. 10. Inspection and health marking

   5. 11. Notice of operation of licensed premises

5. Part IV Conditions for the marketing of fresh meat

   1. 12. General conditions

   2. 13. Transport documentation

6. Part V Admission to and detention in slaughterhouses and farmed game processing facilities of animals and carcases

   1. 14. Alternative accommodation for certain animals

   2. 15. Period of time for keeping an animal in a lairage and removal of an animal from a slaughterhouse

   3. 16. Conditions on the admission of diseased or injured animals

   4. 17. Conditions on the admission of dead or slaughtered animals

7. Part VI Administration, penalties and enforcement

   1. 18. Records of inspections

   2. 19. Duties of occupier

   3. 20. Offences and penalties

   4. 21. Application of various sections of the Order

   5. 22. Supervision and enforcement

8. Part VII Miscellaneous and supplementary

   1. 23. Fresh meat from Great Britain, the Isle of Man and the Channel Islands

   2. 24. Amendments

   3. 25. Repeals and revocations

9. Signature

10. SCHEDULES

    1. Schedule 1

       Construction, layout and equipment of slaughterhouses (except low throughput slaughterhouses), cutting premises (except low throughput cutting premises) and cold stores— general requirements

    2. Schedule 2

       Construction, layout and equipment of slaughterhouses (except low throughput slaughterhouses)—additional requirements

    3. Schedule 3

       Construction, layout and equipment of cutting premises (except low throughout cutting premises)—additional requirements

    4. Schedule 4

       Construction, layout and equipment of cold stores— additional requirements

    5. Schedule 5

       Construction, layout and equipment of low throughput slaughterhouses and low throughput cutting premises

       1. Part I General requirements

       2. Part II Additional requirements

    6. Schedule 6

       Operation and construction of farmed game handling facilities and farmed game processing facilities

       1. Part I General requirements applicable to farmed game handling facilities

       2. Part II General requirements applicable to farmed game processing facilities

       3. Part III General requirements applicable to low throughput farmed game processing facilities

    7. Schedule 7

       Hygiene requirements in relation to staff, premises, equipment and implements

       1. Part I Requirements applicable in all premises

       2. Part II Additional requirements applicable in all slaughterhouses and farmed game processing facilities

    8. Schedule 8

       Ante-mortem health inspection requirements

    9. Schedule 9

       Slaughter and dressing practices— requirements applicable in slaughterhouses and farmed game processing facilities

    10. Schedule 10

        Post-mortem health inspection requirements applicable in slaughterhouses and farmed game processing facilities

        1. Part I General requirements

        2. Part II Specific requirements for bovine animals not less than six weeks old

        3. Part III Specific requirements for bovine animals less than six weeks old

        4. Part IV Specific requirements for swine

        5. Part V Specific requirements for sheep and goats

        6. Part VI Specific requirements for solipeds

        7. Part VII Specific requirements for farmed deer

        8. Part VIII Additional requirements where tuberculosis is suspected

        9. Part IX Indications of unfitness for human consumption

    11. Schedule 11

        Requirements applicable in cutting premises

    12. Schedule 12

        Health marking

    13. Schedule 13

        Wrapping and packaging of fresh meat

        1. Part I Wrapping

        2. Part II Packaging

    14. Schedule 14

        Storage of fresh meat—requirements applicable in cold stores

    15. Schedule 15

        Freezing of fresh meat

    16. Schedule 16

        Health certificate

    17. Schedule 17

        Transport of fresh meat—requirements applicable to occupiers or persons responsible for the control and management of transport

    18. Schedule 18

        Model declaration to accompany an animal for slaughter known or suspected to be diseased or injured

    19. Schedule 19

        Certificate under regulation 17(2)

    20. Schedule 20

        Certificate of ante-mortem health inspection and slaughter of farmed game

    21. Schedule 21

        Repeals and revocations

11. Explanatory Note