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The Meat (Hazard Analysis and Critical Control Point) (Scotland) Regulations 2002

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Amendment of the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995

5.—(1) The Poultry Meat Regulations are amended in accordance with the following paragraphs of this regulation.

(2) The following sub-paragraph is inserted between sub-paragraphs (aA) and (b) of regulation 8(1) (supervision of premises):–

(aB)the inspection of any documents and records required to be retained by the occupier pursuant to regulation 18(1)(f);.

(3) In regulation 18(1)(d) (duties of occupier)–

(a)for “carry out” there is substituted “conduct regular”; and

(b)the word “and” at the end is omitted.

(4) After regulation 18(1)(e) there is inserted–

  • ; and

    (f)

    retain for a period of at least two years any documents and records established by the occupier in accordance with paragraph (4)(g) below.

(5) The following paragraph is inserted after regulation 18(3):–

(4) The occupier of any licensed slaughterhouse used for slaughtering poultry, licensed cutting premises used for cutting up fresh poultry meat, licensed cold store used for the storage of fresh poultry meat or licensed re-wrapping centre used for packing, wrapping or re-wrapping fresh poultry meat shall conduct the regular checks on the general hygiene of conditions of production in those premises which are required by paragraph (1)(d) above by implementing and maintaining a permanent procedure developed in accordance with the following principles:–

(a)identify any hazards that must be prevented, eliminated or reduced to acceptable levels;

(b)identify the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or reduce it to acceptable levels;

(c)establish critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards;

(d)establish and implement effective monitoring procedures at critical control points;

(e)establish corrective actions when monitoring indicates that a critical control point is not under control;

(f)establish procedures to verify whether the measures outlined in sub-paragraphs (a) to (e) above are working effectively, and ensure that such verification procedures shall be carried out regularly; and

(g)establish documents and records commensurate to the nature and size of the business to demonstrate the effective application of the measures outlined in sub-paragraphs (a) to (f) above and to facilitate official controls..

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