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The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987

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Supervision of approved premises

12.—(1) Each local authority shall, in relation to any export slaughterhouse, export cutting premises or export cold store, appoint for each such establishment one or more official veterinary surgeon or surgeons to provide the health certification of fresh meat intended for export in accordance with the provisions of Schedule 14 and to be responsible for the carrying out of the following functions in relation to those premises –

(a)the ante-mortem health inspection of animals;

(b)the post-mortem health inspection of slaughtered animals;

(c)the health marking of fresh meat;

(d)securing the observance of the requirements of regulation 7 and Schedules 5, 7, 9 and 12;

(e)the supervision of export cutting premises with particular reference to the functions set out in Schedule 10;

(f)securing the observance of the requirements of Schedule 15 relating to the transport of fresh meat intended for export;

(g)the supervision of export cold stores in accordance with the requirements of Schedule 13;

(h)the supervision at transhipment centres of the unloading, assembly and inspection of fresh meat and the loading of fresh meat into the vehicle in which it is to be exported.

(2) Each local authority shall, in relation to any export slaughterhouse, export cutting premises or export cold store, appoint a sufficient number of other persons to act as inspectors under the supervision and responsibility of the official veterinary surgeon in relation to the functions specified in paragraph 1(a) to (h) of this regulation.

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