The Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1994

1. Introductory Text

2. PART I PRELIMINARY

   1. 1. Title and commencement

   2. 2. Interpretation

   3. 3. Exemptions

3. PART II LICENSING OF SLAUGHTERHOUSES, CUTTING PREMISES,COLD STORES AND RE-WRAPPING CENTRES

   1. 4. Issue of licences

   2. 5. Revocation of licences

   3. 6. Appeals Tribunal

   4. 7. Prohibition on the slaughter at a slaughterhouse of a bird or rabbit not intended for sale for human consumption

4. PART III SUPERVISION AND CONTROL OF PREMISES

   1. 8. Supervision of premises

   2. 9. Designation of official veterinary surgeons

   3. 10. Powers of official veterinary surgeons and veterinary officers

   4. 11. Authorisation of plant inspection assistants

   5. 12. Inspection and health marking

   6. 13. Notice of slaughter

5. PART IV CONDITIONS FOR THE MARKETING OF FRESH MEAT

   1. 14. General conditions

   2. 15. Transport documentation

6. PART V SLAUGHTER, PROHIBITIONS AND CONDITIONS

   1. 16. Prohibition and conditions of slaughter

7. PART VI ADMINISTRATION, PENALTIES AND ENFORCEMENT

   1. 17. Records of inspections

   2. 18. Duties of occupier

   3. 19. Duties of producer

   4. 20. Offences and penalties

   5. 21. Recovery of costs

   6. 22. Information to be provided by the food authorities

   7. 23. Defences in relation to exports

   8. 24. Enforcement

   9. 25. Application of various sections of the Act

   10. 26. Revocations

   11. 27. Amendments

8. Signature

9. SCHEDULES

   1. Schedule 1

      Construction, layout and equipment of slaughterhouses (except low-throughput slaughterhouses), cutting premises (except low-throughput cutting premises), cold stores and re-wrapping centres — general requirements

   2. Schedule 2

      Construction, layout and equipment of slaughterhouses (except low-throughput slaughterhouses) — additional requirements

   3. Schedule 3

      Construction, layout and equipment of cutting premises (except low-throughput cutting premises) — additional requirements

   4. Schedule 4

      Construction, layout and equipment of cold stores-additional requirement

   5. Schedule 5

      Construction, layout and equipment of low-throughput slaughterhouses and low-throughput cutting premises

   6. Schedule 6

      Hygiene requirements in relation to staff, premises, equipment and implements

   7. Schedule 7

      Pre-slaughter health inspection

   8. Schedule 8

      Hygiene requirements for slaughter and the handling of fresh meat

   9. Schedule 9

      Post-mortem health inspection

   10. Schedule 10

       Provisions concerning meat intended for cutting

   11. Schedule 11

       Health marking

   12. Schedule 12

       Storage

   13. Schedule 13

       Wrapping and packaging of fresh meat

   14. Schedule 14

       Transport

   15. Schedule 15

       Meat Hygiene Appeals Tribunal

   16. Schedule 16

       Qualifications of Inspectors

   17. Schedule 17

       Model Health Attestation

   18. Schedule 18

       Model Health Certificate

   19. Schedule 19

       Model Public Health Certificate

   20. Schedule 20

       Model Health Attestation for Delayed Evisceration of Birds in Separate Cutting Premises

   21. Schedule 21

       Indication to be applied to large packaging

   22. Schedule 22

       Information to be supplied by Producer

   23. Schedule 23

       Revocations

10. Explanatory Note