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

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Regulations 7(6), 8(9)(a), 10(2)(g) and 12(1)(e)


1.  The official veterinary surgeon shall be responsible for the supervision of cutting premises while meat intended for export is being cut up and shall ensure that the requirements of these Regulations are observed. In particular he shall –

(a)supervise the maintenance of a register for fresh meat entering and leaving the premises;

(b)be responsible for the inspection of fresh meat intended for export held in the premises and at the time of its despatch;

(c)issue the certificate provided for in Schedule 14;

(d)be responsible for the maintenance of hygiene standards in the premises, with particular reference to the requirements of Schedule 5;

(e)be responsible for the taking of all samples necessary for any laboratory tests which may be required and the recording of the results of such tests in a register; these results shall be made available to the owner of the meat on request.

2.  The official veterinary surgeon may be assisted by inspectors in the discharge of the responsibilities set out in paragraph 1(a), (b), (d) and (e) of this Schedule.

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