The Fresh Meat Export (Hygiene and Inspection) Regulations 1987

2. Introductory Text

1. Title and commencement.

3. 2. Interpretation.

4. 3. Exemption.

5. 4. Approval of premises.

6. 5. Existing approvals.

7. 6. Suspension and revocation of approval.

8. 7. Use of premises for production, cutting up, storage and loading of fresh meat for export.

9. 8. Inspection and health marking.

10. 9. Health certificate.

11. 10. Conditions of export for fresh meat.

12. 11. Admission of animals and carcases to an export slaughterhouse.

13. 12. Supervision of approved premises.

14. 13. Charges by local authorities.

15. 14. Powers of entry.

16. 15. Obstruction.

17. 16. Information to be provided by local authorities.

18. 17. Penalties and enforcement.

19. 18. Application of various sections of the Act.

20. 19. Revocations.

21. Signature

22. SCHEDULES

    1. Schedule 1

       Conditions for the approval of export slaughterhouses.

    2. Schedule 2

       Conditions for the approval of export cutting premises.

       1. Part I Requirements applicable in all export cutting premises.

       2. Part II Additional requirements applicable in export cutting premises not subject to the Slaughterhouses (Hygiene) Regulations 1977.

    3. Schedule 3

       Conditions for the approval of export cold stores.

    4. Schedule 4

       Conditions for the approval of transhipment centres.

    5. Schedule 5

       Hygiene requirements in relation to staff, premises, equipment and implements in export slaughterhouses, export cutting premises and export cold stores.

       1. Part I Requirements applicable in all export slaughterhouses and export cutting premises.

       2. Part II Additional requirements applicable in export cutting premises, not subject to the Slaughterhouse (Hygiene) Regulations 1977.

       3. Part III— Requirements applicable in export cold stores.

    6. Schedule 6

       Ante-mortem health inspection: Requirements applicable in export slaughterhouses.

    7. Schedule 7

       Slaughter and dressing practices: Requirements applicable in export slaughterhouses.

    8. Schedule 8

       Post-mortem health inspection: Requirements applicable in export slaughterhouses.

       1. Part I General instructions.

       2. Part II Detailed instructions: Bovine animals over six weeks old.

       3. Part III Detailed instructions: Bovine animals under six weeks old.

       4. Part IV Detailed instructions: Swine.

       5. Part V Detailed instructions: Sheep and goats.

       6. Part VI Detailed instructions: Solipeds.

       7. Part VII Additional instructions where tuberculosis is suspected.

       8. Part VIII Indications of unfitness for human consumption.

    9. Schedule 9

       Cutting practices: Requirements applicable in export cutting premises.

    10. Schedule 10

        Health control in export cutting premises: Requirements applicable in export cutting premises.

    11. Schedule 11

        Health marking: Requirements applicable in export slaughterhouses and export cutting premises.

    12. Schedule 12

        Wrapping and packing of cut meat and offal: Requirements applicable in export cutting premises.

        1. Part I Wrapping.

        2. Part II Packing.

    13. Schedule 13

        Storage of meat: Requirements applicable in export cold stores.

    14. Schedule 14

        Health certificate.

    15. Schedule 15

        Transport of fresh meat intended for export: Requirements applicable to occupiers or persons responsible for the control and management of transport.

    16. Schedule 16

        Permitted cost factors for the determination of charges for inspections and supervisory functions by a local authority.

23. Explanatory Note