Statutory Instrument 1995 No. 539

      The Fresh Meat (Hygiene and Inspection) Regulations 1995


      © Crown Copyright 1995

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STATUTORY INSTRUMENTS

1995 No. 539

FOOD

The Fresh Meat (Hygiene and Inspection) Regulations 1995

Made 28th February 1995
Laid before Parliament 9th March 1995
Coming into force 1st April 1995


ARRANGEMENT OF REGULATIONS

PART I
Preliminary
1.  Title and commencement
2.  Interpretation
3.  Exemptions and saving for existing licences
PART II
Licensing of slaughterhouses, cutting premises, cold stores, farmed game handling facilities and farmed game processing facilities
4.  Issue of licences
5.  Revocation of licences
6.  Appeals
7.  Animals not intended for sale for human consumption
PART III
Supervision and control of premises
8.  Supervision of premises
9.  Revocation and suspension of designations of OVSs
10.  Powers of OVSs and veterinary officers
11.  Inspection and health marking
12.  Notice of operation of licensed premises
PART IV
Conditions for the marketing of fresh meat
13.  General conditions
14.  Transport documentation
PART V
Admission to and detention in slaughterhouses and farmed game processing facilities of animals and carcases
15.  Alternative accommodation for certain animals
16.  Period of time for keeping an animal in a lairage and removal of an animal from a slaughterhouse
17.  Conditions on the admission of diseased or injured animals
18.  Conditions on the admission of dead or slaughtered animals
PART VI
Administration, penalties and enforcement
19.  Records of inspections
20.  Duties of occupier
21.  Offences and penalties
22.  Application of various sections of the Act
23.  Enforcement
PART VII
Miscellaneous and supplementary
24.  Fresh meat from Northern Ireland, the Isle of Man and the Channel Islands
25.  Revocations
26.  Amendments

  Schedule 1  Construction, layout and equipment of slaughterhouses (except low throughput slaughterhouses), cutting premises (except low throughput cutting premises) and cold stores—general requirements

  Schedule 2  Construction, layout and equipment of slaughterhouses (except low throughput slaughterhouses)—additional requirements

  Schedule 3  Construction, layout and equipment of cutting premises (except low throughput cutting premises) —additional requirements

  Schedule 4  Construction, layout and equipment of cold stores—additional requirements

  Schedule 5  Construction, layout and equipment of low throughput slaughterhouses and low throughput cutting premises
  Part I— General requirements
  Part II— Additional requirements

  Schedule 6  Operation and construction of farmed game handling facilities and farmed game processing facilities
  Part I— General requirements applicable to farmed game handling facilities
  Part II— General requirements applicable to farmed game processing facilities
  Part III— General requirements applicable to low throughput farmed game processing facilities

  Schedule 7  Hygiene requirements in relation to staff, premises, equipment and implements
  Part I— Requirements applicable in all premises
  Part II— Additional requirements applicable in all slaughterhouses and farmed game processing facilities

  Schedule 8  Ante-mortem health inspection requirements

  Schedule 9  Slaughter and dressing practices—requirements applicable in slaughterhouses and farmed game processing facilities

  Schedule 10  Post-mortem health inspection requirements applicable in slaughterhouses and farmed game processing facilities
  Part I— General requirements
  Part II— Specific requirements for bovine animals not less than six weeks old
  Part III— Specific requirements for bovine animals less than six weeks old
  Part IV— Specific requirements for swine
  Part V— Specific requirements for sheep and goats
  Part VI— Specific requirements for solipeds
  Part VII— Specific requirements for farmed deer
  Part VIII— Additional requirements where tuberculosis is suspected
  Part IX— Indications of unfitness for human consumption

  Schedule 11  Requirements applicable in cutting premises

  Schedule 12  Health marking

  Schedule 13  Wrapping and packaging of fresh meat
  Part I— Wrapping
  Part II— Packaging

  Schedule 14  Storage of fresh meat requirements applicable in cold stores

  Schedule 15  Freezing of fresh meat

  Schedule 16  Health certificate

  Schedule 17  Transport of fresh meat requirements applicable to occupiers or persons responsible for the control and management of transport

  Schedule 18  Model declaration to accompany an animal for slaughter known or suspected to be diseased or injured

  Schedule 19  Certificate under regulation 18(2)

  Schedule 20  Certificate of ante-mortem health inspection and slaughter of farmed game

  Schedule 21  Meat Hygiene Appeals Tribunal

  Schedule 22  Revocations

 

Explanatory Note


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Prepared 20th September 2000