The Fresh Meat (Hygiene and Inspection) Regulations 1995

• Citation: S.I. 1995/539
• Sections: 124

Section 1 Title and commencement

(1) These Regulations may be cited as the Fresh Meat (Hygiene and Inspection) Regulations 1995 and shall come into force on 1st April 1995.

Section 2 Interpretation

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

“ the Act ” means the Food Safety Act 1990;

“animals” means the following food sources namely—

domestic animals of the following species: bovine animals (including buffalo of the species Bubalus bubalis and Bison bison), swine, sheep, goats and solipeds; and

farmed game;

“carcase” means—

in relation to bovine animals, sheep, goats, solipeds and farmed game, the whole body of a slaughtered animal after bleeding, evisceration, removal of the limbs at the carpus and tarsus, removal of the head, tail and udder and flaying; and

in relation to swine, the whole body of a slaughtered animal after bleeding and evisceration, whether or not the limbs at the carpus and tarsus and the head have been removed;

“cold store” means any premises, not forming part of a slaughterhouse, cutting premises, a farmed game processing facility or a farmed game handling facility, used for the storage under temperature controlled conditions of fresh meat intended for sale for human consumption;

“contravention”, in relation to any provision of these Regulations, includes a failure to comply with that provision, and “contravenes” has a corresponding meaning;

“country of destination” means the relevant EEA State to which fresh meat is sent from another relevant EEA State;

“cutting premises” means premises used for the purpose of cutting up fresh meat intended for sale for human consumption;

“cutting up” means—

cutting fresh meat into smaller than half carcases cut into three wholesale cuts; or

removing bones from fresh meat;

“disinfect” means to apply hygienically satisfactory chemical or physical agents or processes with the intention of eliminating micro-organisms;

“EEA Agreement” means the Agreement on the European Economic Area signed at Oporto on 2nd May 1992, as adjusted by the Protocol signed at Brussels on 17th March 1993;

“EEA State” means a State which is a Contracting Party to the EEA Agreement but, until the EEA Agreement comes into force in relation to Leichtenstein, does not include the state of Liechtenstein;

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

“farmed game ” means wild land mammals which are reared and slaughtered in captivity, excluding—

“mammals of the family Leporidae; and”

wild land mammals living within an enclosed territory under conditions of freedom similar to those enjoyed by wild game;

“farmed game handling facility” means any building, premises or place, other than a slaughterhouse, used for the purpose of slaughtering farmed game the flesh of which is intended for sale for human consumption;

“farmed game meat” means meat obtained from farmed game;

“farmed game processing facility” means premises, other than a slaughterhouse, used for the purpose of dressing farmed game the flesh of which is intended for sale for human consumption;

“final consumer” means a person who buys fresh meat—

otherwise than for the purpose of resale;

for direct transport to, and consumption on, premises either in his ownership or under his personal supervision or in the ownership or under the personal supervision of a person employed by him; or

for cooking on premises either in his ownership or under his personal supervision or in the ownership or under the personal supervision of a person employed by him for sale as take-away food for consumption off those premises;

“fresh”, as applied to meat, means all meat, including chilled or frozen meat, which has not undergone any preserving process and includes meat vacuum wrapped or wrapped in a controlled atmosphere;

“health mark” means a mark of a kind set out in Schedule 12 and applied in accordance with regulation 11 and that Schedule;

“the Humane Conditions Regulations ” means the Slaughter of Animals (Humane Conditions) Regulations 1990 and the Slaughter of Animals (Humane Conditions) (Scotland) Regulations 1990 ;

“inspector” means a person appointed in accordance with regulation 8(2);

“lairage” means any part of a slaughterhouse used for the confinement of animals awaiting slaughter there;

“licensed”, in relation to any slaughterhouse, cold store, cutting premises, farmed game handling facility or farmed game processing facility, means licensed under regulation 4, and “licence” has a corresponding meaning;

“livestock unit” means 1 bovine animal or soliped, 3 swine or deer or 7 sheep or goats;

“low throughput”—

“in relation to a farmed game processing facility,” means a throughput of animals whose meat is intended for sale for human consumption of not more than 3,000 farmed deer or farmed wild boar carcases each year at a rate not exceeding 60 each week;

“in relation to a slaughterhouse,” means a throughput of animals whose meat is intended for sale for human consumption of not more than 1,000 livestock units each year at a rate not exceeding 20 each week; and

“in relation to cutting premises,” means a production of not more than 5 tonnes of fresh meat intended for sale for human consumption each week;

“manure pit” means a pit which is used to collect or contain dry sheep manure and which is situated beneath a self-“cleaning” open mesh or grating-type floor in a sheep lairage;

“meat” means all parts of animals which are suitable for human consumption;

“mechanically recovered meat” means finely comminuted meat obtained by mechanical means from flesh-bearing bones apart from—

“the bones of head; and”

the extremities of the limbs below the carpal and tarsal joints and, in the case of swine, the coccygeal vertebrae,

and intended for establishments approved in accordance with Articles 8 or 9 of Council Directive 77/99/ EEC on health problems affecting intra-Community trade in meat products, as amended, and includes mechanically separated meat;

“occupier” means a person carrying on the business of a slaughterhouse, cutting premises or a cold store (either together or separately) or a farmed game processing or farmed game handling facility, or the duly authorised representative of such a person;

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

“ OVS ” means official veterinary surgeon, being a veterinary surgeon designated by the Minister under regulation 8;

“OVS room” means a room or rooms, suitable, sufficiently large and adequately equipped, capable of being securely locked and under the control of an OVS, for the exclusive use of the OVS and inspector;

“OVS” facilities" means suitable and sufficient facilities under the control of the OVS and inspector;

“packaging”, in relation to fresh meat, means placing wrapped fresh meat into a receptacle and “package” shall be construed accordingly;

“premises” means any slaughterhouse, cutting premises, cold store, farmed game handling facility or farmed game processing facility;

“relevant EEA State” means an EEA State other than Iceland;

“slaughterhall” means that part of a slaughterhouse in which animals are slaughtered or the bodies of slaughtered animals are dressed;

“slaughterhouse” means any building, premises or place (other than a farmed game handling facility) for slaughtering animals the flesh of which is intended for sale for human consumption, and includes any place available in connection therewith for the confinement of animals while awaiting slaughter there;

“third country” means a country which is not a relevant EEA State;

“veterinary officer” means a veterinary officer of the Minister of Agriculture, Fisheries and Food;

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

“wild game”, “wild game meat” and “large wild game” shall have the meanings ascribed to them by Article 2(1) of Council Directive 92/45/EEC on public health and animal health problems relating to the killing of wild game and the placing on the market of wild game meat;

“wrapping”, in relation to the protection of fresh meat, means placing in material which comes into direct contact with such meat, as well as the material itself.

(2) Except in so far 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.

(3) Nothing in these Regulations shall be construed as derogating from the provisions of the Animal Health Act 1981 or of any order under that Act.

Section 3 Exemptions and saving for existing licences

(1) These Regulations shall not apply—

(a) to premises where fresh meat—

(i) is used exclusively for the production for sale of meat products, meat preparations, minced meat or mechanically recovered meat;

(ii) is cut up or stored for sale from those premises to the final consumer; or

(iii) is used exclusively for carcase competitions;

(b) to a cold store which handles only fresh meat which is packaged;

(c) to fresh meat intended for exhibition, special studies or analysis provided that such meat is not used for human consumption and, except in the case of such meat used for analysis, it is destroyed after such exhibition or special study, as the case may be;

(d) to fresh meat intended exclusively for sale to international organisations;

(e) to fresh meat intended for uses other than human consumption; or

(f) to any person engaged in any activity described in this regulation, or to any vehicle used for the purpose of any such activity.

(2) Subject to regulation 5, nothing in these Regulations affects the validity of a licence issued under the Fresh Meat (Hygiene and Inspection) Regulations 1992 .

Section 4 Issue of licences

(1) No person shall use any premises as a slaughterhouse, cutting premises, a cold store, a farmed game handling facility or a farmed game processing facility unless those premises are licensed by the Minister.

(2) Subject to paragraph (10) below, the Minister on an application made to him under this regulation—

(a) shall license the premises to which the application relates—

(i) as a slaughterhouse if he is satisfied that the premises comply with the requirements of Schedules 1 and 2 or as a low throughput slaughterhouse if it was in operation on or before 31st December 1991 and he is satisfied that it complies with the requirements of Schedule 5, and (in either case) if he is satisfied that the method of operation in those premises complies with the requirements of Schedules 7 to 10 and that there is no significant risk either that facilities for inspection under Schedule 10 will be denied or that any fresh meat or blood rejected under that Schedule will be used for human consumption;

(ii) as cutting premises if he is satisfied that the premises comply with the requirements of Schedules 1 and 3 or as low throughput cutting premises if he is satisfied that they comply with the requirements of Part I of Schedule 5, and (in either case) if he is satisfied that the method of operation in those premises complies with the requirements of Part I of Schedule 7 and Schedule 11;

(iii) as a cold store if he is satisfied that the premises comply with the requirements of Schedules 1 and 4 and that the method of operation in those premises complies with the requirements of Part I of Schedule 7 and Schedule 14 or as a cold store storing frozen meat if he is satisfied that it complies with Schedule 15;

(iv) as a farmed game handling facility if he is satisfied that the premises and the method of operation in those premises comply with the requirements of Part I of Schedule 6 and paragraphs 3 to 5 of Schedule 8;

(v) as a farmed game processing facility if he is satisfied that the premises and the method of operation in those premises comply with the requirements of Part II of Schedule 6 or as a low throughput farmed game processing facility if it was in operation before 31st December 1991 and he is satisfied that it complies with the requirements of Part III of Schedule 6, and (in either case) if he is satisfied that the method of operation in those premises complies with the requirements of Schedules 7, 9 and 10 and that there is no significant risk either that facilities for inspection under Schedule 10 will be denied or that any farmed game meat or blood rejected under that Schedule will be used for human consumption; and

(b) shall refuse so to license those premises if he is not so satisfied.

(3) Each application for a licence under this regulation shall be made in writing to the Minister by the owner or occupier of, or a person proposing to occupy, the premises to which the application relates.

(4) The Minister shall notify the applicant in writing of his decision on the application.

(5) If he refuses a licence, he shall notify the applicant in writing of his reasons for refusal.

(6) A licence in respect of any premises shall be subject to the condition that, save in accordance with regulation 10 or 15, no significant alteration shall be made

(a) to the premises or the equipment in the premises otherwise than by way of repairs and maintenance; or

(b) to the method of operation in the premises,

without the Minister’s prior agreement in writing.

(7) In granting a licence in respect of any premises the Minister may make it subject to conditions as to the species of animal which may be slaughtered or processed there.

(8) In granting a licence in respect of low throughput premises the Minister may make it subject to conditions—

(a) as to the maximum limits to throughput;

(b) as to the persons to whom meat from the premises may be sold or supplied.

(9) In granting a licence in respect of a cold store the Minister may make it subject to the condition that fresh meat shall be stored only in one or more specified storage chambers or that the cold store shall store only fresh meat which is packaged.

(10) Where the Minister has granted any premises a temporary derogation in accordance with Council Directive 91/498/EEC in respect of one or more of the requirements specified in Schedules 1 to 6, those requirements shall not apply to the premises until 1st January 1996 or until any such earlier date as the Minister may specify.

(11) A slaughterhouse or farmed game processing facility first in operation after 31st December 1991 shall not be licensed as low throughput premises unless it has been approved in accordance with the procedure laid down in Article 16 of Council Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat, as amended and consolidated by Council Directive 91/497/EEC .

(12) Where the Minister—

(a) has refused a licence; or

(b) has granted a licence subject to a condition,

his notification under paragraph (4) above shall state the right of appeal under regulation 6 and the time allowed for appealing.

Section 5 Revocation of licences

(1) The Minister may revoke a licence granted by him in respect of any premises and, where appropriate, require the withdrawal of the equipment for application of the health mark if, after an inspection of, or any inquiry into, the operation or structure of the premises and a report by an OVS or veterinary officer, he is satisfied that—

(a) the conditions of hygiene at those premises are inadequate and the occupier has failed to take the necessary measures to make good the shortcomings within such period as the Minister may specify;

(b) any requirement of these Regulations as to hygiene has not been complied with and inadequate or no action has been taken to ensure that a similar breach does not occur in future;

(c) any condition attached to the licence in accordance with regulation 4(6), (7), (8) or (9) has not been complied with;

(d) the premises no longer fall within these Regulations—

(i) because the business carried on at the premises has ceased to be or include the slaughter of animals or the handling or storing of fresh meat; or

(ii) because they have become exempt under regulation 3; or

(e) any of the requirements specified by the Minister in a temporary derogation in accordance with Council Directive 91/498/EEC has not been complied with.

(2) The Minister shall give the occupier of the premises notice in writing—

(a) of his decision to revoke the licence;

(b) of the date on which the revocation is to take effect;

(c) of the reasons for revocation;

(d) of his right to appeal under regulation 6; and

(e) of the time allowed for appealing.

(3) In paragraph (2) above “occupier”, in relation to a proposed revocation by virtue of paragraph (1)(d)(i) above, where the premises are vacant, means the last person known to the Minister to have carried on at the premises business for which the licence was granted or his successor in respect of that business.

Section 6 Appeals

(1) Where the Minister—

(a) has refused to license any premises; or

(b) has granted a licence subject to conditions; or

(c) has revoked the licence of any premises,

the owner or occupier of, or a person proposing to occupy the premises may, within 28 days of being notified of the Minister’s decision in accordance with regulation 4(4) or 5(2), appeal to a Meat Hygiene Appeals Tribunal.

(2) The provisions of Schedule 21 shall apply in respect of the constitution, appointment of members, remuneration of members and staffing of a Meat Hygiene Appeals Tribunal.

(3) Where on an appeal under paragraph (1) above a Meat Hygiene Appeals Tribunal determines that the grant of a licence should not have been refused, that unreasonable conditions have been attached to the grant of a licence or that a licence should not have been revoked, the Minister shall give effect to the determination of the Tribunal.

(4) Without prejudice to sections 9 to 13 of the Act, where the Minister has exercised any of his powers under paragraph (1) above, a person who, immediately before the exercise of that power, has been using the premises in question for a purpose not allowed because of its exercise may continue to use them for that purpose, subject to any reasonable conditions imposed by the Minister for the protection of public health, until the time for appealing has expired and, if an appeal is lodged, until the appeal is finally disposed of or abandoned.

Section 7 Animals not intended for sale for human consumption

(1) A person may use any slaughterhouse or farmed game handling facility, or cause any such premises so to be used, for the slaughter of an animal the meat derived from which is not intended for sale for human consumption if—

(a) one of the emergency slaughter conditions is satisfied; or

(b) neither of the emergency slaughter conditions is satisfied but the private kill condition is satisfied.

(2) The emergency slaughter conditions are—

(a) that the animal has incurred an injury whilst in transit necessitating its slaughter;

(b) that the animal is slaughtered by reason of the provisions of regulation 21 or, in Scotland, 11 of the Humane Conditions Regulations (animal in pain etc ).

(3) The private kill condition is that it is not intended that meat derived from the animal shall be sold for human consumption.

(4) No person shall use any slaughterhouse or farmed game handling facility, or cause any such premises so to be used, for the slaughter of any animal whose meat is not intended for sale for human consumption unless the case falls within paragraph (1) above.

(5) An animal whose meat is not intended for sale for human consumption may only be slaughtered in a slaughterhouse or farmed game handling facility if it is slaughtered in a different room or at a different time from any animal whose meat is intended for sale for human consumption.

(6) The operator must take appropriate steps to prevent contamination of fresh meat in a slaughterhouse or farmed game handling facility in consequence of the slaughter there of an animal whose meat is not intended for sale for human consumption.

(7) Without prejudice to the generality of paragraph (6) above, the slaugtherhall must be thoroughly cleaned and disinfected after such an animal has been slaughtered in it.

(8) Meat from an animal falling within paragraph (1)(b) above must be stored separately from meat intended for sale for human consumption.

(9) The carcase of an animal falling within paragraph (1)(b) above many only be dressed in a slaughterhouse if the animal was slaughtered there.

(10) Such a carcase must be dressed in a different room or at a different time from carcases of animals whose meat is intended for sale for human consumption.

(11) The operator must take appropriate steps to prevent contamination of carcases of animals whose meat is intended for sale for human consumption in consequence of the dressing.

(12) Without prejudice to the generality of paragraph (11) above, the slaughterhall must be thoroughly cleaned and disinfected after the dressing.

Section 8 Supervision of premises

(1) The Minister may designate veterinary surgeons as OVSs and shall, in relation to any premises, appoint one or more OVSs, in each case to be an authorised officer of the Minister authorised to act in relation to the examination and seizure of meat, to provide the health certification of fresh meat and to be responsible for the following functions in relation to those premises—

(a) the ante-mortem health inspection of animals in accordance with Schedule 8;

(b) the post-mortem health inspection of slaughtered animals in accordance with Schedule 10;

(c) where appropriate, the examination of the fresh meat of swine and horses for trichinellosis in accordance with paragraphs 12 and 13 of Part IX of Schedule 10;

(d) the health marking of fresh meat in accordance with Schedule 12; and

(e) securing the observance of the requirements of Schedules 1, 2, 3, 4, 5, 6, 7, 9, 11, 13, 14, 15 and 17.

(2) The Minister shall, in relation to any premises, appoint such number of other persons to act as inspectors in relation to the functions specified in paragraph (1) above as are necessary for the proper performance of those functions.

(3) The Minister may not appoint any person to be an inspector unless that person is—

(a) a registered medical practitioner;

(b) a Member of the Royal College of Veterinary Surgeons;

(c) the holder of a qualification specified in paragraph 3 of the Schedule to the Authorised Officers (Meat Inspection) Regulations 1987 ; or

(d) the holder of a certificate or other qualification in fresh meat inspection obtained in the United Kingdom or another relevant EEA State which the Minister has confirmed in writing as adequate for appointment as an inspector under these Regulations.

(4) An inspector shall act under the supervision and responsibility of an OVS and, in relation to the function specified in paragraph (1)(a) above, shall only make an initial check on animals and assist with purely practical tasks.

Section 9 Revocation and suspension of designations of OVSs

(1) Subject to paragraphs (2) and (3) below, the Minister may, at any time, revoke or suspend the designation of any person as an OVS if it appears to the Minister that the person in question is unfit to perform one or more of the functions of an OVS under these Regulations.

(2) Where the Minister revokes or suspends a designation under paragraph (1) above, he shall, as soon as possible, give to the person whose designation has been revoked or suspended a notice in writing of the reasons for the revocation or suspension and shall afford him an opportunity of making representations in writing to the Minister with regard to the revocation or suspension or of being heard by a person appointed for the purpose by the Minister.

(3) A notice given under paragraph (2) above shall inform the person to whom it is given—

(a) of his right to make representations in writing;

(b) of the manner in which and the time (not being less than 21 days from the giving of the notice) within which such representations may be made;

(c) of his right to be heard; and

(d) of the manner in which and the time (not being less than 21 days from the giving of the notice) within which he may apply for an opportunity to be heard.

(4) In the event of the designated person making any representations (whether orally or in writing) under paragraph (3) above the Minister shall reconsider whether that person is unfit to perform one or more of the functions of an OVS under these Regulations and shall reconsider, as soon as practicable, his decision to revoke or suspend the designation under paragraph (1) above in the light of those representations.

Section 10 Powers of OVSs and veterinary officers

(1) Where it appears to an OVS that in respect of any premises—

(a) any of the requirements of these Regulations as to hygiene is being breached; or

(b) adequate health inspection in accordance with these Regulations is being hampered,

he may, by notice in writing given to the occupier of the premises—

(i) prohibit the use of any equipment or any part of the premises specified in the notice; or

(ii) require the rate of operation to be reduced to such an extent as is specified in the notice,

and the occupier shall comply with the notice.

(2) A notice given under paragraph (1) above shall be given as soon as practicable and shall state why it is given.

(3) If it is given under paragraph (1)(a) above, it shall specify the breach and the action needed to remedy it.

(4) Such a notice shall be withdrawn by a further notice in writing given to the occupier of the premises as soon as an OVS is satisfied that such action has been taken.

(5) So long as such a notice is in effect, the licence in respect of the premises shall be treated as being altered by the addition of the requirements specified in the notice and the other provisions of the licence shall be subject to those requirements.

(6) Subject to paragraph (8) below, an OVS, or a veterinary officer may subject any animal or any carcase or meat in any premises to such examinations (including the taking and analysis of samples) as he may reasonably consider to be necessary for the protection of public health.

(7) Subject to paragraph (8) below, an OVS, veterinary officer or inspector may, by notice in writing given to the occupier of any such premises, state that he requires to examine an animal, carcase or meat specified in the notice on the premises.

(8) The powers conferred by paragraphs (6) and (7) above are not exercisable in relation to any animal, carcase or meat not intended for sale for human consumption.

(9) Once a notice under paragraph (7) is received, the occupier shall detain the animal, carcase or meat until such time as he is informed in writing by the OVS or veterinary officer (as the case may be) that the result of the examination has been obtained.

(10) A veterinary officer may at any time give to an OVS such reasonable directions as he may consider necessary so as to ensure that the OVS performs his functions under these Regulations, and the OVS shall comply with any such directions.

(11) A person who is aggrieved by a decision of an OVS pursuant to paragraph (1) above may appeal to a magistrates' court or, in Scotland, to the sheriff.

(12) Section 37(3) to (6) of the Act shall have effect in relation to an appeal under this regulation as they have effect in relation to an appeal under that section but with the omission

(a) of the references to appeals for which provision is made by regulations under section 37(2); and

(b) of subsection (5)(b) and the word “or” immediately preceding it.

Section 11 Inspection and health marking

(1) The Minister shall arrange for

(a) ante-mortem health inspections and post-mortem health inspections to be carried out at every slaughterhouse in accordance with Schedules 8 and 10 respectively; and

(b) post-mortem health inspections to be carried out at every farmed game processing facility in accordance with Schedule 10.

(2) Where fresh meat intended for sale for human consumption—

(a) has been passed fit for human consumption following ante- and post-mortem health inspections: and

(b) complies with the requirements of these Regulations,

it shall be marked in accordance with the requirements of Schedule 12.

(3) No other meat shall be so marked.

(4) No person shall remove, or cause or permit to be removed, from a slaughterhouse or a farmed game processing facility any blood or any carcase or part of a carcase or any offal intended for sale for human consumption or any offal from a slaughtered animal intended for sale for human consumption until it has been inspected in accordance with these Regulations.

(5) The health mark shall be applied by persons acting under the responsibility of an OVS, and no other person shall apply the health mark or possess or use the equipment for applying the health mark.

(6) The equipment for applying the health mark and any labels on which the health mark is printed shall be kept under the responsibility of the OVS.

(7) No person shall use any mark so resembling a health mark, or in such a way, as to be likely to suggest that the product has been produced in accordance with these Regulations.

Section 12 Notice of operation of licensed premises

(1) Subject to the provisions of these Regulations, no person shall operate any licensed premises to produce fresh meat for sale for human consumption unless he has notified the Minister, in accordance with paragraph (2) below, of the day on which and the time and place at which they are to be operated.

(2) The notification referred to in paragraph (1) above shall be given to the Minister—

(a) if the operation is to be the slaughter of farmed game, not less than 72 hours before the time of slaughter;

(b) if the operation is to be any other description of slaughter, not less than 24 hours before that time; and

(c) for any other kind of operation, not less than 24 hours before its commencement,

unless the Minister has agreed with the person required to give the notice that he will accept notice of a shorter duration, in which case the notice shall be of the agreed duration.

(3) Where it is the regular practice in any licensed premises to operate at fixed times on fixed days and written notice of this practice has been given to and accepted by the Minister, this shall, as respects any operation in accordance with such practice, be regarded as adequate compliance with paragraph (1) above;

(4) Paragraph (1) above does not apply to the slaughter of an animal where by reason of injury or by reason of the provisions of regulation 21 or, in Scotland, 11 of the Humane Conditions Regulations it is necessary that it should be slaughtered without delay.

(5) In that case the person who but for paragraph (4) above would have been required to give a notice under paragraph (1) above must inform the Minister of the circumstances.

(6) The information must be given as soon as reasonably possible.

(7) It may be given after the animal has been slaughtered if it is not reasonably possible to give it before.

Section 13 General conditions

(1) No person shall sell fresh meat for human consumption unless—

(a) it has been obtained from licensed premises;

(b) it comes from an animal which has been subjected to an ante-mortem health inspection in accordance with these Regulations, which, following such inspection, has been passed as fit for slaughter for human consumption and, where appropriate, is accompanied by a certificate in the form set out at Schedule 20;

(c) it has been prepared under hygienic conditions in accordance with the requirements of Schedule 7;

(d) it comes from the body of an animal which has been subjected to a post-mortem health inspection in accordance with Schedule 10 and which has shown no evidence of disease or other abnormal condition, except for traumatic lesions incurred shortly before slaughter or localised malformations or pathological changes, and it is established that these do not render unfit for human consumption those parts of the carcase or offal not affected by such lesions, malformations or changes;

(e) it has been given a health mark in accordance with the requirements of Schedule 12;

(f) it is accompanied during transportation by a commercial document or by a health certificate in accordance with regulation 14;

(g) if it has been stored in a cold store, it has been stored in accordance with Schedule 14;

(h) if it is wrapped or packaged, it has been wrapped or packaged under hygienic conditions in accordance with the requirements of Schedule 13;

(i) if it is frozen, it has been frozen in accordance with the requirements of Schedule 15;

(j) if it has been transported between licensed premises, it has been transported under hygienic conditions in accordance with the requirements of Schedule 17; and

(k) if it is mechanically recovered meat, it has been handled in accordance with Council Directive 77/99/EEC .

(2) No person shall sell for human consumption—

(a) without prejudice to paragraph 6 of Schedule 12, fresh meat which has been treated with natural or artificial colouring matters;

(b) fresh meat which has been treated with ionising or ultra-violet radiation;

(c) fresh meat from male swine used for breeding or cryptorchid or hermaphrodite swine unless such meat has undergone one of the treatments specified in Council Directive 77/99/EEC and such meat bears a special mark in accordance with the requirements of paragraph 1 of Schedule 12;

(d) fresh meat from uncastrated male swine of a carcase weight (excluding the limbs at the carpus and tarsus and the head) exceeding 80 kg unless

(i) an inspector has tested it for pronounced sexual odours and declared it not to have such odours; or

(ii) without prejudice to the requirement in paragraph 1(1) of Part IX of Schedule 10 for boar meat with pronounced sexual odours to be declared unfit where an inspector has detected such meat to have pronounced sexual odours, it has undergone one of the treatments specified in Council Directive 77/99/EEC and bears a special mark in accordance with the requirements of paragraph 1 of Schedule 12; or

(e) fresh meat from animals to which tenderisers have been administered.

(3) Subject to paragraph (4) below, no person shall consign or sell for consignment to a relevant EEA State for human consumption—

(a) fresh meat obtained form the body of an animal referred to in regulation 18(2);

(b) fresh meat produced, cut up or stored in premises to which the Minister has granted a temporary derogation, while that derogation is in force;

(c) fresh meat produced in a low throughput slaughterhouse or in a low throughput farmed game processing facility; or

(d) fresh meat cut up in any low throughput cutting premises.

(4) Paragraph (3) above shall not apply to meat—

(a) forming part of a traveller’s luggage and not intended for resale; or

(b) meat sent as smaller packages to private persons.

(5) Paragraphs (1) and (2) above shall not apply to fresh meat imported from a relevant EEA State or a third country, but fresh meat so imported shall be handled and transported in accordance with these Regulations.

(6) Paragraphs (1) and (2) above shall not apply to fresh meat which was obtained, cut up or stored prior to 1st January 1993 provided it is handled in accordance with these Regulations and, except in the case of fresh meat obtained, cut up or stored in premises which, immediately before 1st January 1993, were approved under regulation 4 of the Fresh Meat Export (Hygiene and Inspection) Regulations 1987 , it is not consigned or sold for consignment to a relevant EEA State.

(7) Without prejudice to regulation 23 of the Food Hygiene (Markets, Stalls and Delivery Vehicles) Regulations 1966 (transport of meat), paragraph (l)(j) above shall not apply in relation to the transportation of any fresh meat from any licensed premises on sale direct to the final consumer to a retailer in Greater Britain.

Section 14 Transport documentation

(1) Subject to paragraph (2) below, the occupier of licensed premises shall ensure that fresh meat is accompanied during transportation from the premises—

(a) by an invoice or delivery note containing the following information—

(i) the name and address of the consignor and the consignee;

(ii) the approval number of the premises from which the meat is to be transported;

(iii) the date of issue of the document and a number enabling it to be identified;

(iv) a description of the product transported; and

(v) the total quality despatched; and

(b) in the case of fresh meat intended for consignment to a relevant EEA State which

(i) is obtained from a slaughterhouse situated in a region or area subject to a prohibition or restriction under the Animal Health Act 1981; or

(ii) will be transported through a third country in a sealed vehicle, by the health certificate referred to in Schedule 16.

(2) Paragraph (1) above shall not apply where the fresh meat is being transported from licensed premises direct to the final consumer or to a retailer in Great Britain.

(3) Any person other than those referred to in paragraph (2) above who receives fresh meat direct from any licensed premises shall keep the invoice or delivery note for a period of at least one year from the date of receipt.

Section 15 Alternative accommodation for certain animals

(1) An OVS or an inspector acting under the supervision of an OVS may require the accommodation or alternative methods of operation and facilities referred to in paragraph 1(d) of Schedule 2 and paragraph 1(n) of Part II of Schedule 5 to be used for—

(a) the slaughtering and dressing of any animal which is brought into a slaughter-house and which is known to be, or suspected of being, diseased or injured;

(b) the dressing of any slaughtered and bled animal which is brought into a slaughter-house in accordance with regulation 18.

(2) So long as any requirement to use alternative accommodation in such circumstances, or to prohibit the entry of a dirty animal in the circumstances set out in paragraph (3) below, is in effect, the licence in respect of the premises shall be treated as being altered by the addition of that requirement, and the other provisions of the licence shall be subject to that requirement.

(3) An inspector or OVS—

(a) may require the detention in a lairage, or prohibit the slaughter, of any animal which in his opinion is so dirty as to be likely to prevent hygienic dressing operations if it is taken into the slaughterhall at that slaughterhouse; and

(b) may require the occupier of the slaughter-house to clean the animal before presenting it to an OVS for an ante-mortem inspection.

(4) In the case of a slaughtered and bled animal which is brought into a slaughterhouse or farmed game processing facility in accordance with regulation 18 or paragraph (1)(g) of Part I of Schedule 6, an inspector or OVS may give notice that in his opinion any such animal is so dirty as to be likely to prevent hygienic dressing operations if it is taken into the slaughterhall at that slaughterhouse or the dressing room at that farmed game processing facility, and if such notice is given the occupier of the premises shall not take the animal in.

Section 16 Period of time for keeping an animal in a lairage and removal of an animal from a slaughterhouse

(1) No person shall keep or permit to be kept in any lairage for a period exceeding 72 hours any animal intended for slaughter unless—

(a) the OVS gives his consent to it being kept in a lairage for a period exceeding 72 hours, which consent shall only be given in exceptional circumstances; and

(b) it is isolated from animals in respect of which no such consent has been given.

(2) In this regulation “lairage” means any covered part of a slaughterhouse used for the confinement of animals awaiting slaughter there, but does not include any field, pasture or other open lairage forming part of any slaughterhouse or otherwise.

(3) No person shall, unless directed by an OVS or a veterinary officer, remove from a slaughterhouse an animal intended for slaughter if it is intended that meat from it shall be sold for human consumption.

Section 17 Conditions on the admission of diseased or injured animals

(1) No person shall send an animal which he knows or suspects to be diseased or injured to a slaughterhouse unless he has given the occupier of the slaughterhouse reasonable notice of his intention to send it.

(2) No person shall bring into, or permit to be brought into, a slaughterhouse any animal which he knows or suspects to be diseased or injured unless

(a) he has already ensured that it is accompanied by a written declaration signed by the owner or person in charge of it containing the information specified in Schedule 18; and

(b) that declaration is handed to an inspector or an OVS as soon as is practical after the animal’s arrival at the slaughterhouse.

(3) The occupier of the slaughterhouse shall ensure that on arrival at the slaughterhouse the animal—

(a) is slaughtered without delay following ante-mortem inspection; or

(b) is taken without delay under the direction of an inspector or the OVS to that part of the lairage provided for the isolation of diseased or injured animals.

Section 18 Conditions on the admission of dead or slaughtered animals

(1) No person shall bring into, or permit to be brought into or to remain in, a slaughterhouse the body of an animal which has died unless—

(a) it died in transit to the slaughterhouse; and

(b) it is removed from the slaughterhouse immediately following the carrying out of any necessary examination performed under the Animal Health Act 1981.

(2) No person shall bring into, or permit to be brought into, a slaughterhouse the slaughtered body of an animal, unless

(a) it has been bled;

(b) the animal has undergone an ante-mortem inspection by a veterinary surgeon;

(c) the animal has been slaughtered as a result of an accident or because it was suffering from a serious physiological or functional disorder;

(d) the body of the animal has not been dressed;

(e) the body of the animal is accompanied to the slaughterhouse by a certificate in the form set out in Schedule 19; and

(f) the body of the animal is transported to the slaughterhouse in a container or vehicle under hygienic conditions and, if it cannot be delivered to the slaughterhouse within one hour of slaughter, it is transported there in a container or vehicle under hygienic conditions in which the ambient temperature is between 0°C and 4°C.

(3) Paragraph (2) above does not apply to the slaughtered and bled body of farmed game if it comes from a farmed game handling facility and the occupier of the facility has performed in relation to the body the duty imposed on him by Part I of Schedule 6.

(4) Paragraphs 3 to 5 of Schedule 8 apply to an ante-mortem inspection under paragraph (2)(b) above.

(5) On arrival at the slaughterhouse the certificate which paragraph (2)(e) above requires to accompany the body of the animal to the slaughterhouse must be given to an inspector or OVS.

Section 19 Records of Inspections

(1) The Minister shall keep in respect of individual licensed premises, where appropriate, a record, for the purpose of compliance with the provisions of Council Directive 91/497/EEC , of the results of—

(a) ante-mortem health inspections; and

(b) post-mortem health inspections.

(2) The Minister shall retain the record of such an inspection until the end of the period of one year commencing with the date of the inspection to which it relates.

Section 20 Duties of occupier

(1) The occupier of any licensed premises—

(a) shall keep a record adequate to show the number of animals received into, and the amounts of fresh meat despatched from, the premises during each week;

(b) shall take all practicable steps to secure compliance by any person employed by him or by any person invited on to the premises with the provisions of these Regulations;

(c) shall ensure that an OVS, inspector or veterinary officer is provided with adequate facilities so as to enable him to carry out his duties under these Regulations and that he is given such reasonable assistance and access to records as he may from time to time require for that purpose;

(d) shall take all necessary measures to ensure that, at all stages of production, the requirements of these Regulations are complied with and carry out checks (including any microbiological checks the Minister may require) on the general hygiene of conditions of production in his establishment to ensure that equipment and, if necessary, fresh meat, comply with the requirements of these Regulations;

(e) shall keep in permanent form a record of the results of those checks and make it available to the OVS or inspector upon request;

(f) shall keep in permanent form a record of the results of water testings on the premises and make it available to the OVS for inspection upon request;

(g) shall ensure that the health mark is properly applied as provided for in regulation 11 above, and that any labels on which the health mark is printed are used properly;

(h) shall ensure that the OVS or inspector is notified immediately when any information at the occupier’s disposal reveals a serious health risk; and

(i) shall, in the event of a serious risk, ensure that fresh meat is withdrawn if it has been obtained under or stored in conditions similar to those which produced the risk and is itself likely to present the same risk.

(2) The occupier shall retain records required to be kept under this regulation until the end of the period of one year from the date of the check.

(3) The occupier of licensed premises shall arrange or establish in consultation with the OVS a staff training programme to train staff to comply with hygiene requirements appropriate to the operations that they perform on those premises.

Section 21 Offences and penalties

(1) If any person contravenes—

(a) regulation 10(1); or

(b) regulation 12(1),

he shall be guilty of an offence and shall be liable on summary conviction to a fine not exceeding level 3 on the standard scale.

(2) If any person contravenes—

(a) any other provision of these Regulations; or

(b) a condition imposed by the Minister under regulation 6(4),

he shall be guilty of an offence and shall be liable—

(i) on summary conviction, to a fine not exceeding the statutory maximum; or

(ii) on conviction on indictment, to a fine or imprisonment for a term not exceeding two years or both.

(3) Neither paragraph (1) nor paragraph (2) above applies to anything done or omitted by the Minister.

(4) No prosecution for an offence under any of the provisions mentioned in paragraph (1) or (2) above shall be begun after the expiry—

(a) three years from the commission of the offence; or

(b) one year from its discovery by the prosecutor,

whichever is the earlier.

Section 22 Application of various sections of the Act

The following provisions of the Act shall apply for the purposes of these Regulations as they apply for the purposes of section 8, 14 and 15 of the Act and, unless the context otherwise requires, any reference in them to the Act shall be construed as a reference to the Regulations—

section 2 (extended meaning of “sale” etc. );

section 3 (presumption that food is intended for sale for human consumption);

section 20 (offences due to fault of other person);

section 21 (defence of due diligence);

section 33 (obstruction, etc. of officers);

section 36 (offences by bodies corporate) subject to the modification that a reference to a body corporate includes a Scottish partnership and a reference to a director includes a partner in Scottish partnership; and

section 44 (protection of officers acting in good faith)

Section 23 Enforcement

These Regulations shall be enforced and executed by the Minister of Agriculture, Fisheries and Food in relation to England and by the Secretary of State in relation to Scotland and Wales.

Section 24 Fresh meat from Northern Ireland, the Isle of Man and the Channel Islands

(1) No person shall sell for human consumption fresh meat produced in a place to which this regulation applies and intended for consignment to a relevant EEA State, unless it was produced at premises in that place which, if these Regulations had effect in that place, would qualify for a licence under regulation 4 and be entitled to apply the health mark described in paragraph 1 of Schedule 12.

(2) No person shall sell for human consumption in Great Britain fresh meat produced in a place to which this regulation applies unless it carries a health mark applied in accordance with legislation having effect in that place and correspondence to the provisions of Schedule 12.

(3) The places to which this regulations applies are Northern Ireland, the Isle of Man and the Channel Islands.

Section 25 Revocations

The Regulations specified in Schedule 22 are hereby revoked to the extent specified in column 3 of that Schedule.

Section 26 Amendments

(1) For regulation 4A(a) of the Food Hygiene (Docks, Carriers, etc.) Regulations 1960 , there shall be substituted—

(a) the Fresh Meat (Hygiene and Inspection) Regulations 1995;

(2) For regulation 2(b)(iii) of the Food Hygiene (Markets, Stalls and Delivery Vehicles) Regulations 1966 there shall be substituted—

(iii) to which the Fresh Meat (Hygiene and Inspection) Regulations 1995 apply;

(3) For regulation 3(2)(b)(ii) of the Food Hygiene (General) Regulations 1970 there shall be substituted—

(ii) the Fresh Meat (Hygiene and Inspection) Regulations 1995;

(4) In regulation 3(2)(e) of the Food Premises (Registration) Regulations 1991 , for “1992” there shall be substituted “1995”.

(5) In the Meat Hygiene Appeals Tribunal (Procedure) Regulations 1992 —

(a) for paragraph (2) of regulation 1 there shall be substituted the following—

(2) Any reference in these Regulations to a Chairman or Secretary shall be a reference to the Chairman or Secretary appointed for the purposes of regulation 6 of, and Schedule 15 to, the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995 or regulation 6 of, and Schedule 21 to, the Fresh Meat (Hygiene and Inspection) Regulations 1995,

(b) for regulation 2 there shall be substituted the following—

(2) These Regulations shall have effect for the purpose of proceedings before a Meat Hygiene Appeals Tribunal (“the Tribunal”) relating to the refusal to license any premises, the grant of a licence subject to conditions or the revocation of the licence of any premises under regulation 4 or 5, as the case may be, of the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995 or under regulation 4 or 5, as the case may be, of the Fresh Meat (Hygiene and Inspection) Regulations 1995.

(6) In regulation 2(1) of the Meat Products (Hygiene) Regulations 1994 , in the definition of “final consumer”, for the words “for his own consumption” there shall be substituted the words “otherwise than for resale”.

(7) In paragraph (a) of Schedule 2 to the Meat (Hygiene, Inspection and Examination for Residues) (Charges) Regulations 1995 the words “the Fresh Meat (Hygiene and Inspection) Regulations 1992” shall be replaced by the words “the Fresh Meat (Hygiene and Inspection) Regulations 1995”.

Section 1

All slaughterhouses, cutting premises and cold stores shall have—

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply (provided otherwise than by taps operable by hand) of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on fresh meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (which may not be wood except in rooms where only packaged fresh meat is stored) not liable to taint fresh meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting fresh meat, so constructed that fresh meat and the base of any receptacles containing such meat do not come into contact with the floor; and

(iii) with such surfaces as are likely to come into contact with unpackaged fresh meat kept smooth and clean;

(f) facilities for the hygienic handling and protection of fresh meat during loading and unloading;

(g) suitable and sufficient receptacles with closely fitting covers for collecting and removing all waste and fresh meat not intended for human consumption;

(h) suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat, such equipment having a drainage system which avoids risk of contamination of fresh meat;

(i) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold water, or water premixed to a suitable temperature, available at an adequate pressure and in each case meeting the requirements of Council Directive 80/778/EEC ;

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall be clearly distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to fresh meat; and

(iii) if water is stored, fully covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;

(j) satisfactory drainage fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(k) an arrangement of rooms so that—

(i) there are suitable, sufficient and adequately equipped changing rooms for persons working in the premises to change their clothes and wash their hands and sanitary conveniences, separate from any part of the premises which at any time contain fresh meat;

(ii) there are wash basins available with an adequate supply (provided otherwise than by taps operated by hand or arm) of hot and cold running water, or pre-mixed water at a suitable temperature;

(iii) clean protective clothing is stored separately from other clothing;

(iv) the surfaces of the walls and floors of such rooms are smooth, washable and impermeable; and

(v) any room in which a sanitary convenience is situated shall not communicate directly with any room or area in which any fresh meat is being produced, cut up, handled, worked on or stored or any room referred to in paragraph 1(h) of Schedule 2 or paragraph 1(c) of Schedule 3;

(l) sufficient and adequately equipped showers which are for the use of persons working in the premises and are situated near the rooms where such persons may change their clothes; save that such facilities shall not be required in any cold store in which only packaged fresh meat is handled and stored;

(m) satisfactory and hygienic facilities for the disposal of solid and liquid waste;

(n) suitable facilities for the storage of detergents, disinfectants and similar substances; and

(o) adequate protection against the entry of insects, vermin and birds.

Section 2

Every room in any slaughterhouse, cutting premises or cold store in which fresh meat is produced, worked on, handled or stored and any area in such premises through which fresh meat is transported shall have—

(a) floors and floor surfaces of impermeable, rot proof and non-slip material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected and, subject to paragraph 3 below, shall be laid in such a way as to facilitate the drainage of waste water by directing the water towards the drains;

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraphs 1 (c), (d), (g), (h), (j), (k) and (l) of Schedule 2, up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in any rooms used for the cooling or storage of packaged fresh meat, up to a height of not less than the usable storage height; and

(iii) in any other room in which unpackaged fresh meat is handled, up to a height of not less than 2 metres

save that in cold stores erected before 1st January 1983, the interior walls of rooms where only frozen fresh meat is stored may be made of wood;

(c) rounded angles between floor and wall surfaces; save that in rooms of any cold stores in which only frozen meat is stored it shall not be compulsory for such angles to be rounded;

(d) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(e) a ceiling, or where there is no ceiling the interior surface of the roof, which is so constructed and finished as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(f) insulation materials which are rot proof and odourless;

(g) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction; (all ventilation systems to be kept at all times in good working order); and

(h) adequate artificial lighting throughout the slaughterhall and workrooms; which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of fresh meat is normally carried out the overall intensity shall be not less than 540 lux.

Section 3

In rooms used for the storage of chilled or frozen fresh meat the directing of water towards drains in accordance with paragraph 2(a) above is not required.

Section 4

In rooms used for chilling or refrigerating fresh meat a device with which water may easily be removed is sufficient.

Section 5

In rooms used for freezing fresh meat, waterproof and rot proof flooring is sufficient.

Section 1

In addition to the general requirements contained in Schedule 1 each slaughterhouse shall have—

(a) a means of controlling access to, and exit from, the premises;

(b) a suitable and sufficient lairage which—

(i) shall be adequately lit so as to enable the inspection of animals; and shall be so constructed that its walls and floors are of impermeable, durable and, in the case of floors, non-slip material and shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected;

(ii) shall include facilities for watering the animals and a lockable pen or pens with separate drainage in which animals which are diseased or injured, or suspected of being diseased or injured, may be isolated from other animals;

(c) a suitable, sufficient and suitably equipped slaughterhall for the slaughter of animals and dressing of slaughtered animals;

(d) a suitable, sufficient and separate slaughterhall for the slaughter and dressing of any animal which is diseased or injured or suspected of being diseased or injured, where such animals are received at the slaughterhouse, which shall be capable or being securely locked; save that such a room shall not be required if—

(i) the animal is slaughtered after completion of the slaughter of animals which are not diseased or injured or suspected of being diseased or injured and steps are taken to prevent contamination of fresh meat;

(ii) the premises are thoroughly cleaned and disinfected under supervision of an inspector or OVS before being used again for the slaughtering of animals which are not diseased or injured or suspected of being diseased or injured; and

(iii) suitable and sufficient facilities are provided for the introduction of the body of an animal which is diseased or injured or suspected of being diseased or injured into the slaughterhall in a manner which will not prejudice the hygienic operation of the slaughterhouse;

(e) a suitable system of overhead rails for the hygienic dressing and further handling of carcases; save that such a system shall not be required for the dressing of carcases where such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(f) a clear separation between the soiled and clean working areas of the building so as to protect the clean areas from contamination;

(g) suitable and sufficient facilities, capable of being securely locked, for the isolation of fresh meat requiring further examination by an inspector or OVS; such facilities to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of fresh meat;

(h) a separate room or rooms capable of being securely locked for the retention of fresh meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary and in any case at least once daily and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable, sufficient and lockable receptacles with closely fitting covers are provided which are capable of being securely locked and which shall be used only for holding fresh meat rejected as being unfit for human consumption and are clearly marked to that effect;

(iii) any receptacles or chutes used to transport such meat are so constructed, installed and maintained as to avoid risk of contamination of fresh meat intended for human consumption;

(i) a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of fresh meat, which room or rooms shall be equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floors and walls; and if used to store fresh meat already cooled, shall also have a recording thermometer or recording telethermometer;

(j) subject to paragraph 3 below, a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines; save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the slaughterhall immediately after the post-mortem inspection and taken to the room or facilities referred to in sub-paragraph (h) above; or

(ii) the closed circuit mechanical equipment referred to in paragraph 3 below is provided;

(k) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the slaughterhouse; save that where a room is provided in accordance with sub-paragraph (j) above for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(l) a suitable and sufficient room for the preparation and cleaning of offal (other than the emptying and cleaning of stomachs and intestines and the dressing of guts and tripe) and which includes a separate area for handling heads at a sufficient distance from other offal, if these operations are carried out in the slaughterhouse other than on the slaughterline;

(m) a suitable and sufficient room or place for the wrapping and packaging of offal if this is done in the slaughterhouse; save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(n) a suitable room for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the slaughterhouse;

(o) a suitable and sufficient room for the storage of hides and skins unless they are to be collected and taken away daily;

(p) a suitable and sufficient room or rooms for the storage of horns, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where a room is provided in accordance with sub-paragraph (o) above for the storage of hides and skins that room shall also be regarded as suitable and sufficient for the storage of horns, hooves, fat and other waste material;

(q) a room suitably equipped for carrying out an examination for trichinellosis where such examination is carried out in the slaughterhouse;

(r) an OVS room;

(s) a manure bay save that, where sheep are slaughtered, a manure pit may be used if manure is stored within the boundary of the slaughterhouse and the receptacles referred to in sub-paragraph 1(g) of Schedule 1 are insufficient for holding such material; (such a bay or pit to have impervious walls and floors and to be drained into suitable outlets);

(t) a suitable and separate place (which may be situated outside the boundary of the slaughterhouse) and adequate equipment, for cleaning and disinfecting vehicles used for the transport of animals;

(u) a suitable and separate place (which may be situated outside the boundary of the slaughterhouse) and adequate equipment, for cleaning and disinfecting vehicles used for the transport of fresh meat.

Section 2

In the case of the slaughterhouse where swine and other animals are slaughtered, and a separate room for the slaughter and dressing of swine does not exist,

(a) the slaughterhouse shall, where this takes place, contain suitable and sufficient accommodation for the scalding, depilation, scraping and singeing of swine;

(b) such operations shall be performed at a different time from the slaughter and dressing of other animals or in a place which is separated from the slaughterline for other species either by an open space of at least 5 metres or by a partition at least 3 metres high;

(c) similar separation shall be required between the sections of any slaughterline for swine in the event of any bends in that line bringing subsequent operations into the vicinity of the section used for scalding, depilation, scraping and singeing.

Section 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.

Section 1

In addition to the general requirements contained in Schedule 1 all cutting premises shall have—

(a) suitable and sufficient refrigerated rooms, provided with a recording thermometer or recording telethermometer for each room for—

(i) the storage of fresh meat; and

(ii) the separate storage of packaged fresh meat;

(b) a room for cutting up fresh meat and for wrapping fresh meat in accordance with the requirements of Part I of Schedule 13, such room to have a recording thermometer or recording telethermometer;

(c) a separate room or rooms capable of being securely locked for the retention of fresh meat rejected as being unfit for human consumption, unless such meat is removed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms; in such circumstances suitable, sufficient and lockable recepticals with closely fitting covers to be provided which shall be used only for holding fresh meat rejected as being unfit for human consumption and to be clearly marked to that effect; any chutes used to transport such meat to be so constructed and installed as to avoid any risk of contamination of fresh meat which has been declared fit;

(d) a suitable and separate room for the packaging of cut fresh meat; except that cutting, boning, wrapping and packaging of fresh meat may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(e) a suitable room for the storage under hygienic conditions of wrapping and packing material where such operations are carried out in the cutting plant;

(f) an OVS room; and

(g) a suitable place, (which may be situated outside the boundary of the cutting premises) and adequate equipment, for the cleaning and disinfection of vehicles used for the transport of fresh meat.

Section 1

In addition to the general requirements contained in Schedule 1 every cold store shall have—

(a) a suitable system of overhead rails for the handling of carcases and wholesale cuts, except in any cold store in which only packaged fresh meat is handled and stored;

(b) sufficiently large chilling and refrigeration rooms, which are easy to clean, with adequate means and procedures to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and –12°C for frozen fresh meat;

(c) a recording thermometer or recording telethermometer in or for each storage area;

(d) OVS facilities; and

(e) except in any cold store in which only packaged fresh meat is handled and stored, a suitable place, (which may be situated outside the boundary of the cold store) and adequate equipment, for the cleaning and disinfection of vehicles used for the transport of fresh meat.

Section 1

All low throughput slaughterhouses and low throughput cutting premises shall have

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on fresh meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate protection against the entry of insects, vermin and birds;

(e) equipment and fittings

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected;

(ii) If to be used for handling, storing or transporting fresh meat to be so constructed that fresh meat and the base of any receptacles containing such meat do not come into contact with the floor;

(f) suitable, sufficient and separate receptacles with closely fitting covers for collecting and removing all waste and fresh meat not intended for human consumption;

(g) a suitable and sufficient room or rooms capable of being securely locked for the retention of fresh meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary and in any case at least once daily and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable and sufficient receptacles to be provided which are capable of being securely locked and which shall be used only for holding fresh meat rejected as being unfit for human consumption and are clearly marked to that effect;

(iii) any receptacles or chutes used to transport such meat are so constructed and installed and maintained as to avoid any risk of contamination of fresh meat intended for human consumption;

(h) subject to paragraph 2 below, suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and –12°C for frozen fresh meat; such equipment to have a drainage system which avoids risk of contamination of fresh meat;

(i) subject to paragraph 2 below, a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of fresh meat, equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floors and walls;

(j) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold water or water premixed to a suitable temperature, available at an adequate pressure; and in each case meeting the requirements of Council Directive 89/778/EEC ;

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall be clearly distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to fresh meat; and

(iii) if water is stored, covered tanks to contain it of such construction as to enable them to be emptied and kept clean;

(k) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(l) a sanitary convenience; the room in which the convenience is situated shall not communicate directly with any room or area in which fresh meat is being produced, cut up, handled, worked on or stored or any such room as is referred to in paragraph 1(g) or Part I of this Schedule;

(m) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(n) access to suitable, sufficient and adequately equipped facilities where persons working in the premises may change their clothes, not being any part of the premises which at any time contain fresh meat; and

(o) OVS facilities.

Section 1

In addition to the general requirements contained in Part I of this Schedule each low throughput slaughterhouse shall have—

(a) a suitable and sufficient lairage which

(i) shall be adequately lit so as to enable the inspection of animals; and shall be so constructed that its walls and floors are of impermeable, durable and, in the case of floors, non-slip material and shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected;

(ii) shall include a lockable pen or pens, or other suitable means and facilities, to enable animals which are diseased or injured or suspected of being diseased or injured to be isolated from other animals;

(b) a suitable, sufficient and suitably equipped slaughterhall for the slaughter of animals and dressing of slaughtered animals;

(c) a suitable system of overhead rails for the hygienic dressing and further handling of carcases; save that such a system shall not be required for the dressing of carcases provided such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(d) a clearly separated area in the slaughterhall intended for the stunning and bleeding of animals;

(e) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines; save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the slaughterhall immediately after the post-mortem inspection and taken to the room or put in the receptacles referred to in sub-paragraph 1(g) of Part I (save that where there is a significant delay between slaughter and post-mortem inspection stomachs and intestines shall be placed in suitable and sufficient facilities, and protected from the risk of contamination, whilst awaiting post-mortem inspection); or

(ii) the closed circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided;

(f) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the slaughterhouse; save that where a room is provided in accordance with sub-paragraph (e) above for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(g) suitable and sufficient facilities capable of being securely locked, for the isolation of fresh meat requiring further examination by an OVS or inspector; such facilities to be refrigerated so as to enable the requirements of paragraph l(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of fresh meat; except that refrigeration facilities shall not be required where fresh meat is removed from any low throughput slaughterhouse within 24 hours of slaughter for delivery to cutting premises or butchers' shops and such transportation can be completed within one hour;

(h) a suitable and sufficient room or place for the wrapping or packaging of offal if this is done in the slaughterhouse during slaughtering operations, save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(i) a suitable and sufficient room or place for the preparation and cleaning of offal if this is done in the slaughterhouse during slaughtering operations;

(j) suitable facilities for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the slaughterhouse;

(k) a suitable and sufficient leakproof facility for the storage of hides and skins unless they are to be collected and taken away daily;

(l) a suitable and sufficient room or rooms for the storage of horns, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where facilities are provided in accordance with sub-paragraph (k) above for the storage of hides and skins, those facilities shall also be regarded as suitable and sufficient for the storage of horns, hooves, fat and other waste material;

(m) a manure bay, save that, where sheep are slaughtered, a manure pit may be used if manure is stored within the boundary of the premises and the receptacles referred to in paragraph (f) of Part I of this Schedule are insufficient for holding such material; (such a bay or pit to have impervious walls and floors and be drained into suitable outlets); and

(n) a means of introduction of the body of an animal which is diseased or injured or suspected of being diseased or injured into the slaughterhall in a manner which will not prejudice the hygienic operation of the slaughterhouse, save that such a means of introduction shall not be required if—

(i) the animal is slaughtered after completion of the slaughter of animals which are not diseased or injured or suspected of being diseased or injured and steps are taken to prevent contamination of fresh meat; and

(ii) the premises are thoroughly cleaned and disinfected under the supervision of an inspector or an OVS before being used again for the slaughtering of animals which are not diseased or injured or suspected of being diseased or injured.

Section 2

The equipment and rooms referred to in paragraphs 1(h) and (i) above are not required where fresh meat is removed from any low throughput slaughterhouse within 24 hours of slaughter for delivery to cutting premises or butchers' shops and can be taken there within one hour.

Section 3

Every room in any low throughout slaughterhouse or cutting premises in which any fresh meat is produced, worked on handled or stored shall have—

(a) floors and floor surfaces of impermeable, rot proof, non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected; (such floors shall be laid in such a way as to facilitate the drainage of water);

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraph 1(g) of Part I of this Schedule, and in sub-paragraphs 1(b),(e),(f),(g) and (i) of Part II of this Schedule, up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in rooms used for the cooling or storage of fresh meat, up to a height of not less than the usable storage height;

(iii) in any other room in which unpackaged fresh meat is handled, up to a height of not less than 2 metres;

save that in premises erected before 1st July 1991 such interior walls of rooms where only frozen fresh meat is stored may be made of wood;

(c) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(d) a ceiling, or where, there is no ceiling the interior surface of the roof, which is so constructed and finished so as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(e) insulation materials which are rot proof and odourless;

(f) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction (all ventilation systems to be kept at all times in good working order); and

(g) adequate artificial lighting throughout the slaughterhall and workrooms; which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux, save that at places where inspection of fresh meat is normally carried out the overall intensity shall be not less than 540 lux.

Section 1

The occupier of every farmed game handling facility shall ensure that—

(a) farmed game intended for slaughter there undergoes adequate veterinary inspection;

(b) the Minister is informed at least 72 hours in advance of the date and time on which farmed game is to be slaughtered in such premises;

(c) the premises have a suitable place for gathering farmed game where anti-mortem health inspections can be carried out;

(d) the premises have suitable and sufficient accommodation, facilities and equipment for the slaughter of farmed game and for the bleeding and handling of the bodies of such animals;

(e) farmed game animals are subjected to ante-mortem health inspection in accordance with Schedule 8 not more than 72 hours prior to slaughter;

(f) after shooting or stunning, the bodies of farmed game animals are bled in an approved manner;

(g) the bodies of slaughtered farmed game are hung as quickly as possible after bleeding and are transported as soon as practicable under satisfactory hygiene conditions to a slaughterhouse or farmed game processing facility for the purpose of dressing and post-mortem inspection; and are accompanied during transport to the slaughterhouse by the certificate referred to in Schedule 20; and if the bodies of slaughtered farmed game cannot be transported so as to reach the slaughterhouse or farmed game processing ability within one hour of slaughter, they are transported there in a container or vehicle in which the ambient temperature is maintained at between 0°C and + 4°C;

(h) the equipment used for the slaughter and bleeding of farmed game is of a durable, impermeable and corrosion-resistant material not liable to taint the meat;

(i) the equipment referred to in sub-paragraph (h) above is cleaned and is infected in accordance with paragraph 3(d) of Part I of Schedule 7; and

(j) ensure that all equipment and implements which come into contact with farmed game are kept in a good state of repair and all fixtures, fittings and equipment are kept clean.

Section 1

The farmed game processing facility shall have—

(a) a clearly defined boundary with means of controlling access to and from the premises;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply (provided otherwise than by taps operable by hand or arm) of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on farmed game meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting farmed game meat to be so constructed that farmed game meat and the base of any receptacles containing such meat do not come into contact with the floor; the surfaces of any equipment and fittings which are likely to come into contact with unpackaged farmed game meat to be kept smooth;

(f) facilities for the hygienic handling and protection of farmed game meat during loading and unloading;

(g) suitable and sufficient receptacles with closely fitting covers for collecting and removing all waste and farmed game meat not intended for human consumption;

(h) suitable refrigeration equipment to enable the internal temperature of farmed game meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and –12°C for frozen farmed game meat, such equipment to have a drainage system which avoids risk of contamination of farmed game meat;

(i) a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of farmed game meat, equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floors and walls; where a refrigerated room is used to store farmed meat already cooled, it shall also have a recording thermometer or recording telethermometer;

(j) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold water, or water premixed to a suitable temperature available at an adequate pressure; and in each case meeting the requirements of Council Directive 80/778/EEC ;

(ii) the separation of any water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall clearly be distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to farmed game meat; and

(iii) if water is stored, fully covered tanks to contain it which tanks shall be of such construction as to enable them to be emptied and kept clean;

(k) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of farmed game meat, gratings and traps shall not be required;

(l) an arrangement of rooms so that

(i) there are suitable, sufficient and adequately equipped rooms for persons working in the premises to change their clothes, and sanitary conveniences, separate from any part of the premises which at any time contain farmed game meat;

(ii) clean protective clothing is stored separately from other clothing;

(iii) surfaces of the walls and floors of such rooms are smooth, washable and impermeable; and

(iv) any room in which a sanitary convenience is situated shall not communicate directly with any room or area in which farmed game meat is being produced, cut up, handled, worked on or stored or in any such room as is referred to in sub-paragraph (s) below;

(m) sufficient and adequately equipped showers which are for the use of persons working in the premises and are situated near the rooms where such persons may change their clothes;

(n) suitable facilities for the storage of detergents, disinfectants and similar substances;

(o) adequate protection against the entry of insects, vermin and birds;

(p) a suitable and sufficient room for the dressing of carcases of farmed game;

(q) a suitable system of overhead rails for the hygienic dressing and further handling of carcases; save that such a system shall not be required for the dressing of carcases where such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(r) suitable and sufficient facilities, capable of being securely locked, for the isolation of farmed game meat requiring further examination by an OVS or inspector, such facilities to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of farmed game meat;

(s) a separate room or rooms capable of being securely locked for the retention of farmed game meat rejected as being unfit for human consumption, unless—

(i) such meat is removed or destroyed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable, sufficient receptacles with closely fitting covers shall be provided which are capable of being securely locked and which shall be used only for holding farmed game meat rejected as being unfit for human consumption and are clearly market to that effect;

(iii) any chutes or receptacles used to transport such meat are so constructed and installed and maintained as to avoid risk of contamination of farmed game meat intended for human consumption;

(t) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines; save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the dressing room immediately after the post-mortem inspection and taken to the room or receptacles referred to in sub-paragraph (s) above; or (ii) the closed-circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided;

(u) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the premises; save that where a room is provided in accordance with sub-paragraph (t) above for the emptying and cleaning of stomachs and intestines, that room shall also be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(v) a suitable and sufficient room for the preparation and cleaning of offal (other than the emptying and cleaning of stomachs and intestines and the dressing of guts and tripe) and which includes a separate area for handling heads at a sufficient distance from other offal, if these operations are carried out in the premises other than on the dressing line;

(w) a suitable and sufficient room or place for the packaging of offal if this is done in the premises; save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(x) a suitable room for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the premises;

(y) a suitable and sufficient room for the storage of hides and skins unless they are to be collected and taken away daily;

(z) a suitable and sufficient room or rooms for the storage of antlers, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where a room is provided in accordance with sub-paragraph (y) above for the storage of hides and skins, that room shall also be regarded as suitable and sufficient for the storage of antlers, hooves, fat and other waste material;

(aa) an OVS room;

(bb) if the bodies of slaughtered farmed game are received from other premises, a suitable and separate place (which may be situated outside the boundary of the premises), and adequate equipment, for cleaning and disinfecting vehicles used for transporting the bodies of slaughtered farmed game;

(cc) a suitable and separate place (which may be situated outside the boundary of the premises) and adequate equipment, for cleaning and disinfecting vehicles used for the transport of farmed game meat;

(dd) satisfactory and hygienic facilities for the disposal of solid and liquid waste;

(ee) a clear separation between the soiled and clean working areas of the building so as to protect the clean areas from the contamination; and

(ff) a room suitably equipped for carrying out an examination for trichinellosis where such examination is carried out in the premises.

Section 1

All low throughput farmed game processing facilities shall have—

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on farmed game meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less that +82°C:

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (not being made of wood) not liable to taint meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting farmed game meat, to be so constructed that farmed game meat and the base of any receptacles containing such meat do not come into contact with the floor;

(f) suitable an sufficient receptacles with closely fitting covers for collecting and removing all waste and farmed game meat not intended for human consumption;

(g) subject to paragraph 2 below, suitable refrigeration equipment to enable the internal temperature of farmed game meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and -12°C for frozen farmed game meat; such equipment to have a drainage system which avoids risk of contamination of farmed game meat;

(h) subject to paragraph 2 below, a suitable and sufficiently large refrigerated room or rooms for the cooling and storage of farmed game meat equipped with corrosion-resistant fittings which prevent such meat from coming into contact with the floor and walls;

(i) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold water, or water premixed to a suitable temperature, available at an adequate pressure, and in each case meeting the requirements of Council Directive 80/778/EEC ;

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall clearly be distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to farmed game meat; and

(iii) if water is stored, in fully covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;

(j) satisfactory drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(k) a sanitary convenience; the room in which the convenience is situated shall not communicate directly with any room or area in which farmed game meat is being produced, cut up, handled, worked on or stored or in any such room as is referred to in sub-paragraph 1(q) below;

(l) adequate protection against the entry of insects, vermin and birds;

(m) a suitable and sufficient room for the dressing of carcases of farmed game;

(n) a suitable system of overhead rails for the hygienic dressing and further handling of carcases; save that such a system shall not be required for the dressing of carcases where such a process can be carried out hygienically in a cradle or other equipment suitable for this purpose;

(o) suitable and sufficient facilities, capable of being securely locked, for the isolation of farmed game meat requiring further examination by an OVS or inspector; such facilities to be refrigerated so as to enable the requirements of paragraph 1(q) of Schedule 9 to be complied with and to be provided with a drainage system which avoids risk of contamination of farmed game meat except that refrigeration facilities shall not be required where farmed game meat is removed from any low throughput farmed game processing facility within 24 hours of slaughter for delivery to cutting premises or butchers' shops and such transportation can be completed within one hour;

(p) a suitable and sufficient room or rooms capable of being securely locked for the retention of farmed game meat rejected as being unfit for human consumption unless—

(i) such meat is removed or destroyed as often as may be necessary, and in any case at least once daily, and the quantity of such meat is not sufficient to require the provision of a separate room or rooms;

(ii) suitable and sufficient receptacles with closely fittings covers shall be provided which are capable of being securely locked and which shall be used only for holding farmed game meat rejected as being unfit for human consumption and are clearly marked to that effect;

(iii) any chutes or receptacles used to transport such meat are so constructed and installed and maintained as to avoid risk of contamination of farmed game meat intended for human consumption;

(q) a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines; save that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the dressing room immediately after the post-mortem inspection and taken to the room or receptacles referred to in sub-paragraph (p) above (save that where there is a significant delay between slaughter and post-mortem inspection stomachs and intestines shall be placed in suitable and sufficient facilities, and protected from the risk of contamination, whilst awaiting post-mortem inspection); or

(ii) the closed-circuit mechanical equipment referred to in paragraph 3 of Schedule 2 is provided;

(r) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the premises; save that where a room is provided in accordance with sub-paragraph (q) above for the emptying and cleaning of stomachs and intestines, that room shall be regarded as suitable and sufficient for the dressing of guts and tripe provided such dressing can be carried out in a manner avoiding cross-contamination;

(s) a suitable and sufficient room or place for the wrapping and packaging of offal if this is done in the premises during dressing operations, save that preparation, cleaning, wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(t) a suitable and sufficient room or place for the preparation and cleaning of offal if this is done in the premises during dressing operation;

(u) suitable facilities for the storage under hygienic conditions of wrapping and packaging material where offal is wrapped or packaged in the premises; save that preparation, cleaning wrapping and packaging of offal may take place in the same room provided the requirements of paragraph 2 of Part II of Schedule 13 are observed;

(v) a suitable and sufficient leakproof facility for the storage of hides and skins unless they are to be collected and taken away daily;

(w) a suitable and sufficient room or rooms for the storage of antlers, hooves, fat and other waste material unless these are to be collected and taken away daily; save that where a facility is provided in accordance with subparagraph (v) above for the storage of hides and skins, that facility shall also be regarded as suitable and sufficient for the storage of antlers, hooves, fat and other waste material; and

(x) OVS facilities.

Section 2

Every room in which farmed game meat is produced, worked on, handled or stored and any area through which farmed game meat is transported shall have—

(a) floors and floor surfaces of impermeable, rot proof, non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected; (such floors shall be laid in such a way as to facilitate the drainage of waste water);

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in sub-paragraphs 1(p), (r), (s), (t), (u) and (v) above up to a height of not less than 3 metres or the full height of the room whichever is lower;

(ii) in any room used for the cooling or storage of farmed game meat, up to a height of not less than the usable storage height;

(iii) in any other rooms in which unpackaged farmed game meat is handled, up to a height of not less than 2 metres;

(c) rounded angles between floor and wall surfaces; save that in rooms of any premises in which only frozen farmed game meat is stored such angles need not be rounded;

(d) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(e) a ceiling, or, where there is no ceiling the interior surfaces of the roof, which is so constructed and finished so as to minimise condensation, mould development, flaking and the lodgement of dirt, and to be kept in such good order, repair and condition as to enable it to be thoroughly cleansed;

(f) insulation materials which are rot proof and odourless;

(g) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction; (all ventilation systems shall at all times be kept in good working order); and

(h) adequate artificial lighting throughout the workrooms; which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that all places where inspection of farmed game meat is normally carried out the overall intensity shall be not less than 540 lux.

Section 2

The equipment and rooms referred to in sub-paragraphs 1(g) and (h) above shall not be required where fresh meat is removed from any low throughput farmed game processing facility within 24 hours of slaughter for delivery to cutting premises or butchers' shops and such transportation can be completed within one hour.

Section 3

The occupier of every farmed game processing facility shall ensure that the requirements of Schedule 7 are observed.

Section 3

Every room in which farmed game meat is produced, worked on, handled or stored and any area through which farmed game meat is transported shall have—

(a) floors and floor surfaces of impermeable, rot proof non-slip and durable material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected; such floors shall be laid in such a way as to facilitate the drainage of water;

(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—

(i) in any of the rooms referred to in paragraph 1(m), (p), (q), (r), (s) and (t) above up to a height of not less than 3 metres or the full height of the room, whichever is lower;

(ii) in any rooms used for the cooling or storage of farmed game meat, up to a height of not less than the usable storage height;

(iii) in any other room in which unpackaged farmed game meat is handled, up to a height of not less than 2 metres;

(c) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;

(d) a ceiling, or where there is no ceiling the interior surface of the roof, which is so constructed and finished as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;

(e) insulation materials which are rotproof and odourless;

(f) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction; (all ventilation systems to be kept at all times in good working order); and

(g) adequate artificial lighting throughout the workrooms; which lighting shall not distort colours and shall be an overall intensity of not less than 220 lux; save that at places where inspection of farmed game meat is normally carried out the overall intensity shall be not less than 540 lux.

Section 4

The occupier of every low throughput farmed game processing facility shall ensure that the requirements of Schedule 7 are observed.

Section 1

The occupier of any premises shall keep them, or cause them to be kept, in such a state of cleanliness and otherwise so conduct them as to prevent the risk of contamination of any fresh meat in the premises or, in the case of any slaughterhouse, of any blood intended for human consumption, and in particular shall—

(a) ensure that, subject to paragraph 3 of Schedule 9 and sub-paragraph 2(a) of Schedule 11, the premises and any plant, equipment, machinery or implements contained in them are not used for any purpose which is not properly connected with the preparation and storage of fresh meat, and that instruments for cutting up such meat are used solely for that purpose;

(b) ensure that fresh meat and the base of receptacles which contain, or may at any time contain, such meat do not come into contact with any floors, doors, columns, pillars or any other surfaces of any room;

(c) ensure that fresh meat requiring further examination by an inspector or OVS or rejected as unfit for human consumption is handled and transported in a manner avoiding contamination of fresh meat which has been declared fit for human consumption;

(d) ensure that fresh meat or blood intended for human consumption does not come into contact with any fresh meat requiring further examination by an inspector or OVS or rejected as being unfit for human consumption or the inedible by-products of the slaughtering of animals;

(e) ensure that tanks containing water used in the premises are kept fully covered and maintained in a clean state;

(f) where the premises are supplied with water which is only suitable for the purpose of fire fighting or the operation of refrigerators or steam boilers, ensure that any such water is not used for any other purpose;

(g) ensure that all detergents, disinfectants, pesticides and rodenticides used in the premises are of such a kind and are used in such a manner as not to affect the fitness of any fresh meat;

(h) ensure that all equipment and implements which come into contact with fresh meat are kept in a good state of repair and all fixtures, fittings and equipment are kept clean;

(i) ensure that sawdust or any similar substance is not spread on floors;

(j) cause the interior surfaces of any room or other place in which fresh meat or by-products are produced, cut up, handled, stored or packaged, and any room used for the retention of such meat rejected as being unfit for human consumption, to be cleaned and disinfected as often as may be necessary to maintain them at all times in a satisfactory state of cleanliness and in such condition as to prevent the absorption of any blood, refuse, filth or other offensive matter; and ensure that, in any event, the wall and floor surfaces of any room in which fresh meat is produced or cut up shall be thoroughly cleaned and disinfected when such operations are completed for the day;

(k) cause the changing rooms to be kept clean;

(l) ensure that any vehicles referred to in paragraph 1(t) and (u) of Schedule 2, paragraph 1(g) of Schedule 3 and paragraph 1(bb) and (cc) of Part II of Schedule 6 for which he is responsible are thoroughly cleaned and disinfected after use in the place provided for such purpose;

(m) cause every sanitary convenience, and the room in which it is situated to be kept clean and every sanitary convenience to be maintained in efficient working order and to be provided with an adequate supply of toilet paper held in a suitable fitting;

(n) ensure that all washing facilities are kept clean and in good working order;

(o) cause a clearly legible notice requesting users to wash their hands after using the convenience to be affixed and maintained in a prominent position near every sanitary convenience;

(p) take all reasonable steps to ensure that no waste, whether solid or liquid, is deposited or allowed to accumulate in premises;

(q) ensure that receptacles (other than manure bays or manure pits) which contain blood, manure, garbage, filth or refuse are kept covered with closely fitting covers; and

(r) ensure that rodents, insects and other vermin are systematically destroyed.

Section 1

The occupier of every slaughterhouse and farmed game processing facility shall ensure that—

(a) receptacles provided for holding blood intended for human consumption are clearly identified and used for no other purpose;

(b) any scalding tanks are emptied and washed out as often as is reasonably necessary and thoroughly cleaned at the end of each working day;

(c) pithing rods, if used, must be capable of being cleansed and disinfected and be kept cleansed between use on each animal;

(d) prior to post-mortem inspection carcases or offal do not come into contact with each other and, during chilling, carcases are so hung as to allow air to circulate between them at all times.

(e) the lairage is kept clean;

(f) the contents of every receptacle containing blood, and waste and every manure bay are removed from the slaughterhouse or farmed game processing facility as often as may be necessary to prevent a nuisance and in any event at least one in every 2 days and, after the contents have been so removed, the receptacle or bay is thoroughly cleaned before being used again; save that the contents of manure pits may remain in the slaughterhouse more than 2 days provided that the contents are kept dry, the lairages are operated in a hygienic manner and the pits whenever emptied are thoroughly cleaned before being used again;

(g) hides, skins, horns, hooves, swine’s bristles and fat not intended for human consumption are collected and taken away daily unless they are stored in the room or rooms provided for the storage of such products, and by-products of slaughter not intended for human consumption are removed from the premises as often as may be necessary to prevent a nuisance;

(h) fresh meat rejected as being unfit for human consumption is removed as soon as possible to the room or receptacle provided for the retention of such meat in a manner which avoids any risk of contamination of fresh meat which is intended for human consumption and such accommodation is kept locked except when it is necessarily opened for the reception and removal of unfit meat or at the request of an OVS or inspector for the purpose of the examination and seizure of such meat.