SCHEDULE 2Additional requirements for meat
1
The meat must at all times be clearly identified, handled, stored and transported separately from meat not eligible for export.
2
The meat must be inspected, along with the animal from which it derived, post-mortem by an official veterinarian—
a
in the slaughterhouse;
b
in the case of on-farm slaughtering of farmed game, on the premises; or
c
in the case of wild game, at the game-handling establishment,
with no clinical signs or evidence of foot-and-mouth disease identified.
3
The meat must remain in the slaughterhouse, premises or game-handling establishment for at least 24 hours after the post-mortem inspection described in paragraph 3.