2. In this Order—
“the Act” means the Animal Health Act 1981;
“avian influenza” means an infection of poultry or other captive birds caused by any influenza A virus of the subtypes H5 or H7 or with an intravenous pathogenicity index in six week old chickens greater than 1.2;
“controlled meat” means any fresh meat, minced meat, meat preparation, mechanically separated meat or meat product derived from poultry, other captive birds or wild feathered game;
“day-old chicks” means poultry less than 72 hours old which have not yet fed and muscovy ducks (Cairina moschata) and their crosses less than 72 hours old, whether or not fed;
“disinfection” means disinfection with a disinfectant which is approved in the Diseases of Animals (Approved Disinfectants) Order 1978(1) for use for the purposes of “Diseases of Poultry” (that term having the meaning given to it in that Order);
“fresh meat” means meat that has not undergone any preserving process other than chilling, freezing or quick-freezing, including meat that is vacuum wrapped or wrapped in a controlled atmosphere(c);
“hatching egg” means an egg for incubation laid by any fowl; turkey, guinea fowl, duck, goose, quail, pigeon, pheasant, partridge or ratite that is reared or kept in captivity for breeding, the production of meat or eggs for consumption or for re-stocking supplies of game;
“keeper” means any person responsible for birds or animals, whether on a permanent or temporary basis, but does not include a person responsible for them solely because he is transporting them;
“meat preparation” means fresh meat, including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat;
“meat product” means a processed product resulting from the processing of meat or from the further processing of such processed products, so that the cut surface shows that the product no longer has the characteristics of fresh meat;
“mechanically separated meat” means the product obtained by removing meat from fleshbearing bones after boning, using mechanical means resulting in the loss or modification of the muscle fibre structure;
“minced meat” means boned meat that has been minced into fragments and contains less than 1% salt;
“occupier” means, in relation to any premises, the person in charge of those premises;
“other captive bird” means a bird kept in captivity which is not poultry and includes a bird kept for shows, races, exhibitions, competitions, breeding or sale;
“pet bird” means a bird, other than poultry, reared or kept in captivity as a pet;
“poultry” means a bird reared or kept in captivity for the production of meat or eggs for consumption, or of other products, for restocking supplies of game or for the purposes of any breeding programme for the production of such categories of bird;
“poultry product” means anything originating or made (whether in whole or in part) from poultry or from a poultry carcase;
“premises” includes any land, building or other place;
“processed fresh meat” means any minced meat, meat preparation, mechanically separated meat or meat product;
“slaughterhouse” means an establishment used for slaughtering poultry, the meat of which is intended for human consumption;
“vehicle” includes—
a trailer, semi-trailer or other thing which is designed or adapted to be towed by another vehicle,
a detachable part of a vehicle,
a container or other structure designed or adapted to be carried by or on a vehicle;
“wild bird protection zone” means a wild bird protection zone declared under article 8(2) or 8(3);
“wild bird surveillance zone” means a wild bird surveillance zone declared under article 8(2) or 8(3);
“wild feathered game” has the meaning given by point 1.5, second indent and point 1.7 of Annex 1 to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin.
S.I. 1978/32.