The Food (Meat Inspection) (Scotland) Regulations 1988

Interpretation

2.—(1) In these Regulations, unless the context otherwise requires—

“animal” means a domestic animal of the following species: bovine animals (including buffalo), swine, sheep, goats, solipeds and farmed deer;

“ante-mortem health inspection” means inspection of live animals in a slaughterhouse in accordance with the requirements of regulation 3 and Schedule 2;

“blood” means blood intended for human consumption derived from an animal;

“carcase” means the whole body of a slaughtered animal after bleeding and dressing;

“casualty animal” has the meaning assigned to it by regulation 7(1) of these Regulations;

“examine in detail” means to examine by making multiple deep incisions into lymph nodes;

“farmed deer” means any deer which—

(a)

are kept by any person by way of business on land enclosed by a deer proof barrier;

(b)

are conspicuously marked in such a way as to identify them as his; and

(c)

are kept by him—

(i)

primarily for the purpose of the production of meat or other foodstuffs or skins or other by-products; or

(ii)

primarily for breeding deer to be kept as mentioned in subparagraph (i) above;

“health mark” means a mark made by or under the supervision and responsibility of an inspector in accordance with regulation 6 and of a kind and in the manner set out in Schedule 4;

“inspector” means a veterinary meat inspector or a meat inspector;

“local authority” means the council of an islands area or district and, in relation to any land or premises, means the local authority within whose area the land or premises is or are situated;

“meat” means the flesh or other edible part of animals;

“meat inspector” means any person holding one of the qualifications set out in Schedule 6 and employed as a meat inspector by a local authority under regulation 14(1);

“offal” means meat other than that of the carcase whether or not naturally connected to the carcase;

“post-mortem health inspection” means inspection of slaughtered animals in a slaughterhouse in accordance with the requirements of regulation 5 and Schedule 3;

“private slaughterhouse” means a slaughterhouse other than a public slaughterhouse;

“public slaughterhouse” means any slaughterhouse, slaughtering in which is carried out by, or is under the effective control of, a local authority;

“slaughter”, in relation to any animal, means the killing of that animal with intent that the meat or blood to be derived from it shall be sold for human consumption, and “slaughtered” shall be construed accordingly;

“slaughterhouse” means any premises used for slaughtering animals, the flesh of which is intended for sale for human consumption and includes any place used in connection therewith;

“veterinary meat inspector” means any veterinary surgeon who is appointed an inspector of meat for the purposes of these Regulations or any person appointed under regulation 13(2) to exercise the functions of a veterinary meat inspector;

“veterinary surgeon” means a member of the Royal College of Veterinary Surgeons;

“viscera” means offal from the thoracic, abdominal and pelvic cavities, including the trachea and oesophagus.

(2) Except insofar as the context otherwise requires, any reference in these Regulations to a numbered regulation or Schedule shall be construed as a reference to the regulation or Schedule bearing that number in these Regulations.