The Fresh Meat (Hygiene and Inspection) Regulations 1995

3.  The room and facilities referred to in sub-paragraph 1(j) above shall not be required in any slaughterhouse in which the emptying and cleaning of stomachs and intestines is carried out in the slaughterhouse by means of closed circuit mechanical equipment which has a suitable system of ventilation and which satisfies the following requirements, that is to say—

(i) the equipment is installed and arranged in such a manner that operations for separating intestines from the stomach and for the emptying and cleaning of stomachs can be carried out hygienically and the equipment is located in a special place which is clearly separated from any exposed fresh meat by a partition stretching from the floor to a height of at least three metres and surrounding the area where these operations are carried out;

(ii) the design and operation of the equipment effectively prevents any contamination of fresh meat;

(iii) an air extractor is installed in the equipment which eliminates odours and any risk of aerosol contamination;

(iv) the equipment contains a device for ensuring the closed-circuit evacuation of the residual water and the content of stomachs to the slaughterhouse drainage system;

(v) the routes followed by stomachs to and from the equipment are clearly separated and at a suitable distance from the routes followed by other fresh meat;

(vi) stomachs are removed from such equipment in a hygienic manner immediately they have been emptied and cleaned; and

(vii) staff handling stomachs do not handle, or have access to any other fresh meat.