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Agricultural Produce (Meat Regulation and Pig Industry) Act (Northern Ireland) 1962

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12Regulations as to production, etc., of pig products and marking of consignments.N.I.

(1)The Ministry may for the purposes of making more efficient the production, curing, processing, manufacturing, marketing and distribution of pig products and of improving their quality make such regulations as appear to the Ministry to be necessary:—

(a)for imposing requirements as to the manner in which and the conditions under which pigs are collected, handled, driven, transported, penned and weighed;

(b)for requiring the inspection of pigs before and after slaughter;

(c)for imposing standards for buildings and equipment and for securing their maintenance in a sound and hygienic condition;

(d)for securing proper standards for the slaughtering, dressing, chilling and butchering of pigs;

(e)for securing that the processing, manufacture and storage of such pig products as are specified in the regulations are carried out in a hygienic manner;

(f)for imposing requirements as to the method by which bacon is cured and smoked and as to the quality and grading of bacon;

(g)for imposing requirements as to the manner in which pigs, bacon and pig products or any description thereof are to be graded, marked, packed, stored, adapted for sale or transported.

(2)Regulations made under paragraph ( g) shall not be made so as to interfere with the lawful use by any person of a particular mark or brand for the purposes of his trade or business.

(3)Before making any regulations under sub-section (1) the Ministry shall consult such body or bodies of persons as appear to the Ministry to represent licensed bacon curers and shall, where it considers it necessary, consult representatives of any other persons who appear to the Ministry to be directly affected by such regulations.

(4)All consignments of bacon or pig products produced in Northern Ireland shall be clearly marked so as to indicate the identity of the curer or producer.

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