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

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Regulations 4(1)(a)(ii), 7(6), 10(2)(b) and 12(1)(d)

SCHEDULE 9CUTTING PRACTICES REQUIREMENTS APPLICABLE IN EXPORT CUTTING PREMISES

The occupier of the cutting premises shall –

(a)make available to an official veterinary surgeon or inspector all necessary facilities for the supervision of the premises in accordance with the requirements of Schedule 10 and in particular allow him unimpeded access at all times to all parts of the premises where meat is cut up or stored;

(b)make available to an official veterinary surgeon or inspector, when required to do so, evidence of the origin of any meat brought into the cutting premises;

(c)ensure that any meat which is not eligible for export in accordance with these regulations is stored and cut up apart from or at other times than meat which is eligible for export;

(d)ensure that as soon as fresh meat intended for cutting up enters the cutting premises it is placed in the refrigerated accommodation provided for the reception and storage of meat awaiting cutting and there maintained at an internal temperature of not more than +7C for carcases, half carcases, quarter carcases and half carcases cut into three wholesale cuts, and +3C for offal:

  • Provided that meat transferred directly and without risk of contamination from an export slaughterhouse to export cutting premises within the same site complex by means of an extension of the overhead rail system employed in that slaughterhouse or other hygienic transport system may, notwithstanding the requirements of this sub-paragraph, of sub-paragraph (f) of this Schedule and of sub-paragraph (j) of Schedule 7, but subject to the two following conditions, be cut up without first being chilled.

  • The conditions referred to in the foregoing proviso are that –

    (i)

    cutting up shall take place without delay, and

    (ii)

    as soon as cutting up, wrapping and packing are completed the meat shall be placed immediately in the refrigerated accommodation referred to in paragraph 1(a)(ii) of part I of Schedule 2 and be brought progressively to an internal temperature of not more than +7C for cut meat and +3C for offal;

    (e)

    ensure that meat is brought into the room provided in accordance with paragraph 1(b) of part I of Schedule 2 as and when required, that it remains in that room only for the minimum time required to carry out the necessary cutting up operations, and that on completion of cutting up, wrapping and packing the meat is transferred without undue delay to the refrigerated accommodation referred to in paragraph 1(a)(ii) of part I of Schedule 2 and there maintained at an internal temperature of not more than +7C for cut meat and +3C for offal;

    (f)

    ensure that the cutting up does not take place until the meat has reached an internal temperature of not more than +7C for carcases, half carcases, quarter carcases and half carcases cut into three wholesale cuts, and +3C for offal, that during cutting up, wrapping and packing the meat is kept at an internal temperature of not more than +7C for carcases and cuts and +3C for offal, and that while cutting up is taking place the temperature of the room does not exceed +12C;

    (g)

    ensure that any splinters of bone and clots of blood are removed from meat during cutting up;

    (h)

    ensure that no carcase, offal or cut meat is wiped down;

    (i)

    ensure that meat obtained from cutting up and not intended for human consumption is collected in the receptacles referred to in paragraph 1(h) of part I of Schedule 2 as it is cut;

    (j)

    ensure that no implement is left in the meat;

    (k)

    ensure that when cutting, boning, wrapping and packing operations take place in the same room, the following conditions are observed:—

    (i)

    packaging and wrapping material shall during storage be contained in a sealed and undamaged protective cover under hygienic conditions in a separate room;

    (ii)

    packaging and wrapping material shall not be stored on the floor;

    (iii)

    packaging material shall be assembled under hygienic conditions before being brought into the cutting room;

    (iv)

    packaging material shall be hygienically brought into the room and shall be used without delay: it shall not be handled by persons who handle fresh meat;

    (v)

    immediately after packing and wrapping the meat shall be placed in the storage rooms referred to in paragraph 1(a)(ii) of part I of Schedule 2;

    (l)

    ensure that fresh meat intended for freezing is only frozen by a rapid method and is stored at a temperature of not more than–12C.

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