Regulations 2(1), 7(5) and (6), 8(4) and (10), and 10(1)(e), (2)(e) and (4)(a)
1. The health mark shall be applied by or under the supervision and responsibility of the official veterinary surgeon.
2. The health mark shall consist of an oval mark 6.5 cm wide by 4.5 cm high containing in legible form in letters 0.8 cm high and figures 1 cm high the following information –
(a)on the upper part, the letters “UK” or the letters “UNITED KINGDOM”;
(b)in the centre, the approval number of the export slaughterhouse or export cutting premises;
(c)on the lower part, the letters “EEC”;
(d)in addition, for fresh meat from boars and cryptorchid or hermaphrodite swine, the oval mark shall be covered along the main diameter by 2 parallel straight lines being as evident as the external edge of the mark with a distance apart of at least 1.0cm.
3. Carcases weighing more than 65 kg shall have the health mark applied in ink or hot-branded on each half carcase in at least the following places– external surface of the thigh, loins, back, breast and shoulder. Other carcases shall have the health mark applied in ink or hot-branded in at least four places– on the shoulders and on the external surface of the thighs.
4. Livers of bovine animals, swine and solipeds shall be hot-branded with the health mark.
5. All the offal unless they are wrapped or packed in accordance with the requirements of Schedule 12 shall have the health mark applied in ink or hot-branded, but in the case of bovine animals under 3 months old, and swine, sheep and goats, health marking of tongues and hearts shall not be compulsory.
6. Cuts, other than cuts weighing less than 100g each and cuts of fat, obtained in export cutting premises from carcases marked with the health mark and which do not bear a health mark shall, unless they are wrapped or packed in accordance with the requirements of Schedule 12, have that mark applied in ink or hot-branded.
7. Cuts of swine belly and back fat from which the rind has been removed may be grouped into lots containing not more than five cuts; each lot and each piece, if it is separate, shall be sealed under the supervision of the official veterinary surgeon and be provided with a label which meets the requirements of paragraph 3 of part II of Schedule 12.
8. Only methyl violet shall be used for marking meat in ink in accordance with this Schedule.