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The Fresh Meat (Hygiene and Inspection) Regulations 1992

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  1. Introductory Text

  2. PART I PRELIMINARY

    1. 1.Title and commencement

    2. 2.Interpretation

    3. 3.Exemption

  3. PART II LICENSING OF SLAUGHTERHOUSES, CUTTING PREMISES, COLD STORES, FARMED GAME HANDLING FACILITIES AND FARMED GAME PROCESSING FACILITIES

    1. 4.Issue of licences

    2. 5.Revocation of licences

    3. 6.Appeals Tribunal

    4. 7.Prohibition on the slaughter at a slaughterhouse or a farmed game handling facility of an animal not intended 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.Inspection and health marking

    5. 12.Control of times of slaughter, cutting up and admission or despatch of animals or products from premises

    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 ADMISSION TO AND DETENTION IN SLAUGHTERHOUSES AND FARMED GAME PROCESSING FACILITIES OF ANIMALS AND CARCASES

    1. 16.Alternative accommodation for dirty or dead animals

    2. 17.Period of time for keeping an animal in a lairage

    3. 18.Conditions on the admission of diseased or injured animals

    4. 19.Conditions on the admission of dead or slaughtered animals

  7. PART VI ADMINISTRATION, PENALTIES AND ENFORCEMENT

    1. 20.Records of inspections

    2. 21.Duties of occupier

    3. 22.Offences and penalties

    4. 23.Application of various sections of the Act

    5. 24.Information to be provided by the local authorities

    6. 25.Enforcement

    7. 26.Revocations

    8. 27.Amendments

  8. Signature

    1. SCHEDULE 1

      CONSTRUCTION, LAYOUT AND EQUIPMENT OF SLAUGHTERHOUSES (EXCEPT LOW THROUGHPUT SLAUGHTERHOUSES), CUTTING PREMISES (EXCEPT LOW THROUGHPUT CUTTING PREMISES) AND COLD STORES—GENERAL REQUIREMENTS

      1. 1.All slaughterhouses, cutting premises and cold stores shall have—

      2. 2.Every room in any slaughterhouse, cutting premises or cold store...

    2. SCHEDULE 2

      CONSTRUCTION, LAYOUT AND EQUIPMENT OF SLAUGHTERHOUSES (EXCEPT LOW THROUGHPUT SLAUGHTERHOUSES)— ADDITIONAL REQUIREMENTS

      1. 1.In addition to the general requirements contained in Schedule 1...

      2. 2.In the case of a slaughterhouse where swine and other...

      3. 3.The room and facilities referred to in sub-paragraph 1(j) above...

    3. SCHEDULE 3

      CONSTRUCTION, LAYOUT AND EQUIPMENT OF CUTTING PREMISES—ADDITIONAL REQUIREMENTS

      1. 1.In addition to the general requirements contained in Schedule 1...

    4. SCHEDULE 4

      CONSTRUCTION, LAYOUT AND EQUIPMENT OF COLD STORES—ADDITIONAL REQUIREMENTS

    5. SCHEDULE 5

      CONSTRUCTION, LAYOUT AND EQUIPMENT OF LOW THROUGHPUT, SLAUGHTERHOUSES AND LOW THROUGHPUT CUTTING PREMISES

      1. PART I GENERAL REQUIREMENTS

        1. 1.All low throughput slaughterhouses and low throughput cutting premises shall...

        2. 2.The equipment and rooms referred to in paragraph 1(h) and...

        3. 3.Every room in any low throughput slaughterhouse or cutting premises...

      2. PART II ADDITIONAL REQUIREMENTS

    6. SCHEDULE 6

      OPERATION AND CONSTRUCTION OF FARMED GAME HANDLING FACILITIES AND FARMED GAME PROCESSING FACILITIES

      1. PART I GENERAL REQUIREMENTS APPLICABLE TO FARMED GAME HANDLING FACILITIES

        1. 1.The occupier of every farmed game handling facility shall ensure...

      2. PART II GENERAL REQUIREMENTS APPLICABLE TO FARMED GAME PROCESSING FACILITIES

        1. 1.The farmed game processing facility shall have—

        2. 2.Every room in which farmed game meat is produced, worked...

        3. 3.The occupier of every farmed game processing facility shall ensure...

      3. PART III GENERAL REQUIREMENTS APPLICABLE TO LOW THROUGHPUT FARMED GAME PROCESSING FACILITIES

        1. 1.All low throughput farmed game processing facilities shall have—

        2. 2.The equipment and rooms referred to in sub-paragraphs 1(g) and...

        3. 3.Every room in which farmed game meat is produced, worked...

        4. 4.The occupier of every low throughput farmed game processing facility...

    7. SCHEDULE 7

      HYGIENE REQUIREMENTS IN RELATION TO STAFF, PREMISES, EQUIPMENT AND IMPLEMENTS

      1. PART I REQUIREMENTS APPLICABLE IN ALL PREMISES

        1. 1.The occupier of any premises shall keep it, or cause...

        2. 2.No person shall engage in the handling of fresh meat...

        3. 3.Every person engaged in slaughtering animals or working on or...

        4. 4.No person shall— (a) urinate, defecate or spit on the...

        5. 5.Every person entering an approved premises shall, before handling any...

      2. PART II ADDITIONAL REQUIREMENTS APPLICABLE IN ALL SLAUGHTERHOUSES AND FARMED GAME PROCESSING FACILITIES

        1. 1.The occupier of every slaughterhouse and farmed game processing facility...

        2. 2.No person shall— (a) when stirring any blood intended for...

    8. SCHEDULE 8

      ANTE-MORTEM HEALTH INSPECTION REQUIREMENTS

      1. 1.Subject to paragraph 2 below, animals intended for slaughter for...

      2. 2.An animal to which the provisions of regulation 21 of...

      3. 3.The ante-mortem health inspection shall be made under adequate natural...

      4. 4.The ante-mortem health inspection shall determine— (a) whether the animals...

      5. 5.Animals shall not be slaughtered for the production of fresh...

      6. 6.(1) An animal which shows any of the conditions mentioned...

      7. 7.In the case of a live animal imported into the...

    9. SCHEDULE 9

      SLAUGHTER AND DRESSING PRACTICES—REQUIREMENTS APPLICABLE IN SLAUGHTERHOUSES AND FARMED GAME PROCESSING FACILITIES

      1. 1.The occupier and persons engaged in the handling of fresh...

      2. 2.In any slaughterhouse— (1) where bovine animals, sheep, goats, solipeds...

    10. SCHEDULE 10

      POST-MORTEM HEALTH INSPECTION REQUIREMENTS APPLICABLE IN SLAUGHTERHOUSES AND FARMED GAME PROCESSING FACILITIES

      1. PART I GENERAL REQUIREMENTS

        1. 1.At every slaughterhouse and every farmed game processing facility, the...

        2. 2.The inspection shall include— (a) visual examination of the slaughtered...

      2. PART II SPECIFIC REQUIREMENTS FOR BOVINE ANIMALS NOT LESS THAN SIX WEEKS OLD

        1. 1.In the case of bovine animals not less than six...

      3. PART III SPECIFIC REQUIREMENTS FOR BOVINE ANIMALS UNDER SIX WEEKS OLD

        1. 1.In the case of bovine animals under six weeks old...

      4. PART IV SPECIFIC REQUIREMENTS FOR SWINE

        1. 1.In the case of swine the inspection shall include—

        2. 2.An investigation for Cysticercus cellulosae shall be carried out which...

        3. 3.If an abscess is found in the carcase or in...

      5. PART V SPECIFIC REQUIREMENTS FOR SHEEP AND GOATS

        1. 1.In the case of sheep and goats the inspection shall...

        2. 2.Where an inspector or official veterinary surgeon has reason to...

      6. PART VI SPECIFIC REQUIREMENTS FOR SOLIPEDS

        1. 1.In the case of solipeds the inspection shall include—

        2. 2.An investigation for glanders shall be carried out by means...

      7. PART VII SPECIFIC REQUIREMENTS FOR FARMED DEER

        1. 1.In the case of farmed deer the inspection shall include—...

        2. 2.Where an inspector or official veterinary surgeon has reason to...

      8. PART VIII ADDITIONAL REQUIREMENTS WHERE TUBERCULOSIS IS SUSPECTED

      9. PART IX INDICATIONS OF UNFITNESS FOR HUMAN CONSUMPTION

        1. 1.(1) If upon inspection of any carcase an inspector or...

        2. 2.An inspector or official veterinary surgeon shall condemn the blood...

        3. 3.An inspector or official veterinary surgeon shall, in determining for...

        4. 4.(1) Where an inspector or official veterinary surgeon is satisfied...

        5. 5.An inspector or official veterinary surgeon shall regard either of...

        6. 6.Where an inspector or official veterinary surgeon is satisfied that...

        7. 7.Where an inspector or official veterinary surgeon is satisfied that...

        8. 8.Every person who causes any part of a carcase or...

        9. 9.Where an inspector or official veterinary surgeon is satisfied that...

        10. 10.Where an inspector or official veterinary surgeon is satisfied that...

        11. 11.Where the blood or offal of several animals is collected...

        12. 12.Fresh meat from horses shall be examined for trichinellosis and...

        13. 13.Where the appropriate Minister so directs, an official veterinary surgeon...

        14. 14.Without prejudice to paragraph 13 above, where the appropriate Minister...

    11. SCHEDULE 11

      CUTTING PRACTICES—REQUIREMENTS APPLICABLE IN CUTTING PREMISES

      1. 1.The occupier of the cutting premises shall ensure that—

      2. 2.Notwithstanding sub-paragraphs 1(d), (e) and (f) above and sub-paragraph 1(q)...

    12. SCHEDULE 12

      HEALTH MARKING

      1. 1.Subject to paragraph 2 below, the health mark shall consist...

      2. 2.In the case of the fresh meat and farmed game...

      3. 3.(1) Carcases weighing more than 65 kg shall have the...

      4. 4.Livers (including sliced livers) of bovine animals, swine and solipeds...

      5. 5.Cuts obtained in cutting premises from carcases marked with the...

      6. 6.Cuts of pig belly and back fat from which the...

      7. 7.No colour shall be used for marking fresh meat in...

    13. SCHEDULE 13

      WRAPPING AND PACKAGING OF FRESH MEAT

      1. PART I WRAPPING

        1. 1.The occupier of any premises shall ensure that—

        2. 2.The requirement in sub-paragraph (1)(a) above for wrapping material to...

      2. PART II PACKAGING

        1. 1.The occupier of any premises shall ensure—

        2. 2.The occupier of every slaughterhouse or farmed game processing facility...

    14. SCHEDULE 14

      STORAGE OF FRESH MEAT—REQUIREMENTS APPLICABLE IN COLD STORES

      1. 1.The occupier of the cold store shall ensure that fresh...

      2. 2.The occupier of the cold store shall ensure that—

    15. SCHEDULE 15

      FREEZING OF FRESH MEAT

      1. 1.The occupier of any premises at which fresh meat is...

      2. 2.The occupier of any cold store shall ensure that fresh...

    16. SCHEDULE 16

      HEALTH CERTIFICATE

      1. 1.The health certificate which will accompany the fresh meat shall...

      2. 2.The health certificate shall be provided by the appropriate Minister...

    17. SCHEDULE 17

      TRANSPORT OF FRESH MEAT— REQUIREMENTS APPLICABLE TO OCCUPIERS OR PERSONS RESPONSIBLE FOR THE CONTROL AND MANAGEMENT OF TRANSPORT

      1. 1.Subject to sub-paragraph 1(q) of Schedule 9, fresh meat shall...

      2. 2.The interior surfaces of vehicles used for the transport of...

      3. 3.(1) Vehicles used for the transport of fresh meat shall...

      4. 4.Vehicles used for conveying live animals or any substance which...

      5. 5.Fresh meat shall not be transported in the same vehicle...

      6. 6.Stomachs shall be scalded or cleaned and feet and heads...

      7. 7.Fresh meat shall not be transported in vehicles which are...

      8. 8.Carcases, half carcases, wholesale cuts of half carcases and quarter...

      9. 9.The viscera may only be transported in strong, clean and...

    18. SCHEDULE 18

      MODEL DECLARATION TO ACCOMPANY AN ANIMAL FOR SLAUGHTER EXHIBITING SIGNS OF INJURY, PHYSICAL DEFECT OR ILLNESS

    19. SCHEDULE 19

      VETERINARY CERTIFICATE

    20. SCHEDULE 20

      CERTIFICATE OF ANTE-MORTEM HEALTH INSPECTION AND SLAUGHTER OF FARMED GAME

    21. SCHEDULE 21

      MEAT HYGIENE APPEALS TRIBUNAL

      1. 1.Each Tribunal shall consist of a Chairman or a Deputy...

      2. 2.(1) The Chairman or Deputy Chairman shall be an independent...

      3. 3.Each Tribunal may be serviced by a Secretary and such...

      4. 4.The terms of appointment and the remuneration of the members,...

    22. SCHEDULE 22

      QUALIFICATIONS OF INSPECTORS

      1. 1.Registered Medical Practitioner; or

      2. 2.Member of the Royal College of Veterinary Surgeons; or

      3. 3.The holder of a valid— (a) Certificate or Diploma of...

    23. SCHEDULE 23

      REVOCATIONS

  10. Explanatory Note

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