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

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Regulations 10(1)(h) and (2)(j), and 12(1)(f)

SCHEDULE 15TRANSPORT OF FRESH MEAT INTENDED FOR EXPORT REQUIREMENTS APPLICABLE TO OCCUPIERS OR PERSONS RESPONSIBLE FOR THE CONTROL AND MANAGEMENT OF TRANSPORT

1.  Fresh meat shall be loaded at a temperature of not more than +7C for carcases and cuts and +3C for offal and shall be transported in sealed vehicles so designed and equipped that the meat is maintained at a temperature of not more than +7C for carcases and cuts and +3C for offal and, if frozen, maintained at not more than–12C throughout the period of transport; however when fresh meat is transported from an export slaughterhouse to export cutting premises in the United Kingdom sealing of vehicles shall not be required.

2.  The interior surfaces of vehicles used for the transport of fresh meat and any other parts of the vehicle which may come into contact with the meat shall be so finished as to enable them effectively to be kept clean and disinfected and shall be constructed of material resistant to corrosion which does not cause a deterioration in the organoleptic characteristics of the meat or render it harmful to human health.

3.  Vehicles used for the transport of fresh meat shall be provided with efficient devices for protecting the meat against the entry of insects and dust and shall be watertight; where such vehicles are used for the transport of carcases, half carcases, quarter carcases and unpacked cut meat they shall be equipped with fittings of material resistant to corrosion for hanging the meat fixed at such a height that the meat cannot come into contact with the floor, except that fittings for hanging such meat shall not be required where the meat is transported by aircraft in which suitable facilities resistant to corrosion have been provided for hygienically loading, holding and unloading the meat.

4.  Vehicles used for the transport of fresh meat shall not be used for conveying live animals or any substance which may be detrimental to, or contaminate, the meat so conveyed.

5.  Fresh meat shall not be transported in the same vehicle at the same time as any other product likely to affect the hygiene of the meat or to contaminate it unless it is transported in such a manner that it will not contaminate the fresh meat.

6.  Stomachs shall be scalded or cleaned and feet and heads skinned or scalded and depilated before being transported in a vehicle containing other fresh meat.

7.  Fresh meat shall not be transported in vehicles which are not properly cleaned and disinfected.

8.  Carcases, half carcases and quarter carcases, other than frozen meat packed in a hygienic manner, shall be suspended throughout the period of transport except where such meat is transported by aircraft in which suitable facilities resistant to corrosion have been provided for hygienically loading, holding and unloading the meat. Other cuts and offal, other than the viscera, shall be hung or placed on supports if not placed in packages of material resistant to corrosion. The supports and packages shall be hygienically satisfactory and where appropriate shall meet the requirements of Schedule 12.

9.  The viscera may only be transported in strong, clean and impervious packages which may only be re-used after being cleaned and disinfected.

10.  The official veterinary surgeon shall be satisfied before despatch that the loading bay is clean and that transport vehicles comply with the requirements of this Schedule.

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