The Avian Influenza (H5N1 in Wild Birds) (Scotland) Order 2006 No. 196

SCHEDULE 1 Measures applicable in respect of a wild bird protection zone

PART 3 Movement of controlled meat

Restriction on the movement of controlled meat out of a wild bird protection zone

5.  –

(1) No person may move controlled meat, other than controlled meat in sub-paragraphs (a) to (f), out of a wild bird protection zone—

(a) fresh meat from poultry that was produced in accordance with Annex II and Sections II and III of Annex III to Regulation (EC) No. 853/2004(1) and has been subject to the official controls set out in Sections I, II and III, and Chapters V and VII of Section IV of Annex I to Regulation (EC) No. 854/2004 of the European Parliament and of the Council laying down specific rules for the organisation of official controls on products of animal origin intended for human consumptiona(2);

(b) processed fresh meat produced from fresh meat from poultry that was produced in accordance with Sections V and VI of Annex III to Regulation (EC) No. 853/2004;

(c) fresh meat from wild feathered game originating in the zone that is marked in accordance with paragraph 6 and transported to an establishment for a treatment against avian influenza;

(d) a meat product which has been subjected to a treatment against avian influenza;

(e) fresh meat from wild feathered game originating outside the zone that was produced at an establishment in the zone in accordance with Section IV of Annex III to Regulation (EC) No. 853/2004 and has been subject to the official controls set out in Chapter VIII of Section IV of Annex I to Regulation (EC) No. 854/2004;

(f) processed fresh meat produced from fresh meat from wild feathered game originating outside the zone that was produced at an establishment in the zone in accordance with Sections V and VI of Annex III to Regulation (EC) No. 853/2004.

(2) In this paragraph “a treatment against avian influenza” means either—

(a) a heat treatment in a hermetically sealed container with an F° value of 3 or more (where F° is the calculated killing effect on bacterial spores and an F° value of 3 means that the coldest point in the meat has been heated to achieve the same killing effect as 121°C in three minutes with instantaneous heating and chilling); or

(b) a heat treatment at a minimum temperature of 70°C, which temperature must be reached throughout the meat.

(1)

O.J. No. L 139, 30.4.04, p.55. The revised text of the Regulation is contained in a corrigendum (O.J. No. L 226, 25.6.04, p.22).

(2)

O.J. No L 139, 30.4.04, p.206. The revised text of the Regulation is contained in a corrigendum (O.J. No L 226, 25.6.04, p.83).