Regulation 5

SCHEDULE 2 Additional 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.