The Products of Animal Origin (Disease Control) Regulations (Northern Ireland) 2008

Regulation 2

SCHEDULE 1 Disease legislation

Title of Rule	Articles imposing restrictions on suspicion of disease	Articles imposing restrictions on confirmation of disease	Articles imposing protection and surveillance zones
The Swine Vesicular Disease Order (Northern Ireland) 1973(1)	Article 2 (applies provisions in the Foot-and-Mouth Disease Order to Swine Vesicular Disease)	Article 2 (applies provisions in the Foot-and-Mouth Disease Order to Swine Vesicular Disease)	Article 2 (applies provisions in the Foot-and-Mouth Disease Order to Swine Vesicular Disease)
The Specified Diseases (Notification) Order (Northern Ireland) 2004(2)	4	4	4
The African Swine Fever Order (Northern Ireland) 2003(3)	4 and 5	7 and 8	11
The Classical Swine Fever Order (Northern Ireland) 2003(4)	4 and 5	7 and 8	11
The Diseases of Poultry Order (Northern Ireland)1995 (5)	6	9	9
The Movement of Animals (Restrictions) Order (Northern Ireland) 2004(6)	Article 6 (insofar as restrictions are imposed in relation to a specified disease)

Regulation 2

SCHEDULE 2 TABLE

Approved meat treatments

Column (1)	Column (2)
Meat treatment	Diseases against which the treatment is effective
(a) Heat treatment in a hermetically sealed container with an F value of 3 or more (where F is the killing effect on bacterial spores: an F value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121°C in three minutes with instantaneous heating and chilling)	All diseases.
(b) Heat treatment at a minimum temperature of 70°C which must be reached throughout the meat	All diseases except African swine fever
(c) Heat treatment at a minimum temperature of 80°C which must be reached throughout the meat	All diseases
(d) Heat treatment in a hermetically sealed container to at least 60°C for a minimum of 4 hours during which time the core temperature must be at least 70°C for 30 minutes	All diseases except Newcastle disease
(e) Natural fermentation and maturation of not less than nine months for boneless meat resulting in the following characteristics: Water Activity (Aw) value of not more than 0.93 or a pH value of not more than 6	All diseases except Peste des Petits Ruminants and Newcastle disease
(f) Natural fermentation as in (e) but with the bone still in the meat	Classical swine fever and Swine vesicular disease
(g) Treatment of hams and loins involving natural fermentation and maturation for at least 190 days for hams and 140 days for loins	African swine fever
(h) Heat treatment ensuring a core temperature of at least 65°C is reached for the time necessary to achieve a pasteurisation value (pv) equal to or more than 40	Peste des Petits Ruminants

Regulation 12

SCHEDULE 3

Special identification mark for untreated meat from restricted animals and Newcastle disease restricted poultry

1.  The identification mark for untreated meat from restricted animals must be—

(a) a diagonal cross, superimposed on the health mark or identification mark applied under article 5 of Regulation (EC) 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin(7) or article 4 of Commission Regulation (EC) No. 2076/2005 laying down transitional arrangements for the implementation of Regulation (EC) No. 853/2004, (EC) No.854/2004 and (EC) No.882/2004 of the European Parliament and of the Council and amending Regulations (EC) No. 853/2004 and (EC) No. 854/2004(8), consisting of two straight lines intersecting at the centre of the stamp and enabling the information on the existing mark to remain legible, or

(b) a single oval stamp, 6.5 cm wide and 4.5 cm high, upon which the following information is legible:

(i) on the upper part, the letters UK;

(ii) in the centre, the approval number of the slaughterhouse or game handling establishment;

(iii) on the lower part, the letters EC;

(iv) two straight lines crossing at the centre of the stamp in such a way that the information is not obscured;

(v) information which identifies the veterinarian who inspected the meat.

2.  If the single oval stamp referred to in paragraph (1)(b) is used—

(a) the letters must be at least 0.8 cm high;

(b) the figures must be at least 1 cm high; and

(c) the application of the mark must be supervised by a veterinary inspector.

3.  Restricted meat from poultry must be marked with an identification mark which is—

(a) the national mark provided for in article 4 of Commission Regulation 2076/2005 laying down transitional arrangements for the implementation of Regulation (EC) No. 853/2004, (EC) No. 854/2004 and (EC) No. 882/2004 of the European Parliament and of the council and amending Regulations (EC) No.853/2004 and (EC) No.854/2004; or

(b) the mark described in the Annex to Commission Decision 2007/118/EC laying down detailed rules in relation to an alternative identification mark pursuant to Council Directive 2002/99/EC(9)

4.  The identification mark may be applied according to the methods in paragraphs 9, 10, 11 and 13 of section 1 (c) of Annex II to Regulation EC No. 853/2004 laying down specific hygiene rules for food of animal origin(10)

(1)

S.R. 1973 No.52

(2)

S.R. 2004 No.248

(3)

S.R. 2003 No.494

(4)

S.R. 2003 No.425

(5)

S.R. 1995 No.465 amended by S.R. 2003 No.401

(6)

S.R. 2004 No.249

(7)

OJ No.L 226, 25.6.2004, p.22

(8)

OJ No.L 338, 22.12.2005, p.83

(9)

OJ No.L 51, 20.02.2007, p.19

(10)

OJ No.L 226, 25.06.2004, p.22