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Bovines and Bovine Products (Trade) Regulations (Northern Ireland) 1999

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Regulation 10(3)(d)

SCHEDULE 1Required methods of operation for DBES or ECHS slaughterhouses

RequirementDescription of facility or control procedure by which the requirement will be met*Staff member(s) responsible for supervision*
* To be completed in respect of each approval

1.  All bovine animals slaughtered in the establishment must have been confirmed by official checks before slaughter as being DBES eligible animals or, as the case may be, ECHS animals.

2.  There must be a system at the establishment to ensure that after slaughter meat is traceable back to the DBES eligible animal or ECHS animal from which it is derived or, in the case of offal, is traceable back to the batch of DBES eligible animals or, as the case may be, ECHS animals from which it is derived.

3.  There must be a system for recording all DBES eligible animals or, as the case may be, ECHS animals slaughtered and outgoing fresh meat which ensures that it is possible to cross check consignments entering and leaving the establishment.

4.  Instruments intended for application of the additional mark, labels or packaging bearing an additional mark and official seals, may be ordered only with the authorisation of a veterinary inspector.

5.  All new supplies of instruments intended for application of the additional mark, labels or packaging bearing an additional mark and official seals must be delivered into the control of an inspector in accordance with regulation 11(7) of the Bovines and Bovine Pro-ducts (Trade) Regulations (Northern Ireland) 1999 and maintained and applied under the control of an inspector.

6.  DBES goods or, as the case may be, ECHS goods consisting of fresh meat must be despatched from the premises in means of transport, or in a lockable chamber or lockable con-tainer carried on a means of transport, which is—

(a)not used at the same time for the carriage of any other meat derived from a bovine animal; and

(b)sealed with an official seal.

7.  All cold store chambers must be capable of being sealed so that goods cannot be added or removed without breaking the seal.

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