The Slaughter Premium Regulations 2000

Regulations 4(2), 7(2) and 13(2)(g)

SCHEDULE CONDITIONS TO BE COMPLIED WITH BYREGISTERED SLAUGHTERHOUSES

PART I Conditions applicable to all premium animals

1.  The slaughterhouse operator shall make for each day, either in writing or by means of a computer, an accurate record of the kill number, date of slaughter and (subject to paragraph 2) eartag number of every premium animal slaughtered on that day.

2.  If a premium animal has no eartag number, but is marked with or accompanied by other approved identification, the slaughterhouse operator shall enter in the record referred to in paragraph 1, instead of the eartag number, a copy of the other approved identification.

3.  The slaughterhouse operator shall retain the records referred to in paragraph 1 and all other slaughterhouse documents, except eartags, cattle passports and other approved identification, until 31st December of the third year following the year in which they were created, or received by the operator, whichever is the later.

4.  The slaughterhouse operator shall ensure that an authorised person attending, or communicating with, the slaughterhouse is able to exercise the powers conferred by regulations 24 and 25, that any requirement made by an authorised person under regulation 25 is complied with and that assistance is rendered to him in accordance with regulation 26.

PART II Conditions applicable to premium calves slaughtered at five or six months old

5.  Following the slaughter of a premium calf aged at least five months old, the slaughterhouse operator shall provide the person from whom he purchased it, or for whom he slaughtered it, as the case may be, with a written record showing—

(a) the name and address of the slaughterhouse;

(b) the eartag number of the premium calf;

(c) its kill number;

(d) the date of slaughter;

(e) its carcass weight; and

(f) whether the carcass was weighed—

(i) after chilling, or warm; and

(ii) with or without liver, kidneys or kidney fat.

6.—(1) The carcass weight referred to in paragraph 5(e) of this Schedule shall be the weight in kilograms after chilling, or the warm weight in kilograms as soon as possible after slaughter reduced by two per cent, of the carcass presented after skinning, evisceration and bleeding, and without the head and the feet.

(2) If the carcass is presented without the liver, kidneys or kidney fat its weight shall be increased by—

(a) 3.5 kilograms for the liver;

(b) 0.5 kilograms for the kidneys; and

(c) 3.5 kilograms for the kidney fat.