LIVESTOCK AND MEAT INDUSTRIES: SUBSIDIARY LEGISLATION

INDEX TO SUBSIDIARY LEGISLATION

Grading of Carcasses Regulations

Livestock and Meat Industries (Meat Inspection and Control of Red Meat Abattoir) Regulations

Livestock and Meat Industries (Poultry Abattoir) Regulations

Livestock and Meat Industries (Producers' Agents) Regulations

Livestock Bones (Export Levy) Regulations

 

LIVESTOCK BONES (EXPORT LEVY) REGULATIONS

(section 7)

(20th April, 1956)

 

ARRANGEMENT OF REGULATIONS

 

   REGULATION

 

 

 

   1.   Citation

 

   2.   Imposition of tax

 

   3.   Payment of tax

 

 

G.N. 15, 1956.

 

1.   Citation

   These Regulations may be cited as the Livestock Bones (Export Levy) Regulations.

 

2.   Imposition of tax

   There is imposed a tax at the rate of P10 per ton on all livestock bones exported from Botswana other than bones emanating from sources in the Ghanzi District and that part of the Kgaladi District which is bounded on the west by the border of Namibia, in the north by the border of the Ghanzi District, in the east by the border of the Bakwena Tribal Territory and in the south by 24°30" parallel to latitude south, and which are exported from or through the Ghanzi District.

 

3.   Payment of tax

   The tax imposed shall be paid at the office of any District Commissioner for the benefit of the general revenue.

LIVESTOCK AND MEAT INDUSTRIES (MEAT INSPECTION AND CONTROL OF RED MEAT ABATTOIR) REGULATIONS

 

(section 7)

 

(11th September, 2007)

 

ARRANGEMENT OF REGULATIONS

 

REGULATION

 

 

 

PART I
Preliminary

 

   1.   Citation

 

   2.   Interpretation

 

   3.   Application

 

   4.   Exemptions

 

 

 

PART II
Licensing of abattoirs, cutting premises, cold stores, farmed game handling facilities and farmed game meat plants

 

   5.   Issue of licences

 

   6.   Revocation of licences

 

   7.   Appeals

 

   8.   Slaughter of animals not intended for human consumption

 

 

 

PART III
Supervision and control of premises

 

   9.   Supervision of premises

 

   10.   Revocation and suspension of designation of OVSs

 

   11.   Powers of veterinary officers, OVSs and meat inspectors

 

   12.   Inspection and health marking

 

   13.   Notice of operation of registered or licensed premises

 

 

 

PART IV
Conditions for the marketing of fresh meat

 

   14.   General conditions

 

   15.   Transport documentation

 

 

 

PART V
Admission to, and detention in, abattoirs and farmed game meat plants of animals and carcasses

 

   16.   Alternative accommodation for certain animals

 

   17.   Period of time for keeping an animal in a lairage and removal of an animal from an abattoir

 

   18.   Conditions on the admission of diseased or injured animals

 

   19.   Conditions on the admission of dead or slaughtered animals

 

   20.   Animals slaughtered outside a public abattoir

 

   21.   Authority to enter abattoir

 

   22.   Provision of protective clothing

 

   23.   Wearing of protective clothing

 

   24.   Export

 

 

 

PART VI
Administration, penalties and enforcement

 

   25.   Record of inspections

 

   26.   Duties of occupier

 

   27.   Penalties

 

 

 

      Schedules

 

 

S.I. 56, 2007.

PART I
Preliminary (regs 1-4)

 

1.   Citation

   These Regulations may be cited as the Livestock and Meat Industries (Meat Inspection and Control of Red Meat Abattoir) Regulations.

 

2.   Interpretation

   In these Regulations, unless the context otherwise requires-

   "animal" means-

 

   (a)   any domestic animal of the following species-

 

      (i)   bovine animals,

 

      (ii)   swine,

 

      (iii)   sheep,

 

      (iv)   goats, and

 

      (v)   equines; and

 

   (b)   farmed game;

   "butchery" means the premises of a person who is the holder of a fresh produce licence under the Trade Act;

   "caprine" means a goat of any age;

   "condemned" means unfit for human consumption;

   "controlling authority" means the Director of Animal Health and Production;

   "cutting up" means-

 

   (a)   cutting fresh meat into retail cuts; or

 

   (b)   removing bones from fresh meat;

   "detained" means held pending a final decision on fitness for human consumption;

   "disinfect" means to apply an approved chemical or physical agents or processes with the intention of eliminating micro-organisms;

   "examine in detail" means to examine by making multiple deep incisions into lymph nodes, carcass or organs;

   "farmed game handling facility" means any building, premises or place, other than an abattoir, used for the purpose of slaughtering farmed game the flesh of which is intended for sale for human consumption;

   "farmed game meat plant" means premises, other than an abattoir, specifically 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-

 

   (a)   otherwise than for the purpose of resale;

 

   (b)   for transport to, and consumption on, premises which or she owns or are under his or her personal supervision or are in the ownership or under the personal supervision of a person employed by him or her; or

 

   (c)   for direct transport to, and sale as take away food for consumption from, premises which he or she owns or are under his or her personal supervision, or are in the ownership or under the personal supervision of a person employed by him or her;

   "fresh", in relation to meat, means meat, including chilled or frozen meat, which has not undergone any preserving process and includes meat which is vacuum wrapped or wrapped in a controlled atmosphere;

   "health mark" means a mark of a kind approved by the Director and applied in accordance with his or her directions;

   "high throughput" means an abattoir, farmed game meat plant or cutting premises with a throughput in excess of what is stated in the definition of medium throughput and in paragraph (c) of the definition of low throughput;

   "lairage" means any part of an abattoir used for the confinement of animals awaiting slaughter in the abattoir;

   "licensed", in relation to any abattoir, cutting premises, cold store, farmed game handling facility or farmed game meat plant, means licensed by the Director;

   "livestock unit" means one bovine, one equine, three swine, seven sheep or goats or seven ostriches;

   "low throughput"-

 

   (a)   in relation to farmed game meat plant, means a throughput of animals whose meat is intended for human consumption of not more than 500 livestock units each year at a rate not exceeding 10 each week;

 

   (b)   in relation to an abattoir, means a throughput of animals whose meat is intended for human consumption of not more than 500 livestock units each year at a rate not exceeding 15 each week; and

 

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

   "mechanically recovered meat" means comminuted meat obtained by mechanical means from flesh-bearing bones apart from-

 

   (a)   the bones of the head; and

 

   (b)   the extremities of the limbs below the carpal and tarsal joints and, in the case of swine, the coccygeal vertebrae;

   "medium throughput"-

 

   (a)   in relation to farmed game meat plant, means a throughput of animals whose meat is intended for human consumption of not more than 3,000 livestock units each year at a rate not exceeding 60 each week; and

 

   (b)   in relation to an abattoir, means a throughput of animals whose meat is intended for human consumption of not more than 20,000 livestock units each year at a rate not exceeding 500 each week;

   "occupier" means a person carrying on the business of an abattoir, cutting premises or a cold store (either together or separately) or a farmed game meat plant or farmed game handling facility, or the duly authorised representative of that person;

   "offal" means fresh meat other than that of the carcass, whether or not naturally connected to the carcass;

   "Official Veterinary Surgeon" means a veterinary surgeon designated by the Director under regulation 9;

   "ovine" means sheep of any age;

   "OVS" means Official Veterinary Surgeon;

   "packaging", in relation to fresh meat, means placing wrapped fresh meat into a receptacle;

   "premises" means any abattoir, cutting premises, cold store, farmed game handling facility or farmed game meat plant, and, for the purposes of regulation 5 (5), includes a place used for local slaughter;

   "seize", in relation to meat inspected in accordance with these Regulations, means condemned;

   "slaughter hall" means that part of an abattoir in which animals are slaughtered or the bodies of slaughtered animals are dressed;

   "veterinary officer" means any officer in the permanent service of the government who is a registered veterinary surgeon;

   "veterinary surgeon" has the same meaning as in the Veterinary Surgeons Act;

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

   "VO" means Veterinary Officer;

   "VO room" means a room, suitable, sufficiently large and adequately equipped, capable of being securely locked and under the control of a VO, for the exclusive use of the VO, OVS and meat inspector; and

   "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.

 

3.   Application

   These Regulations apply to the slaughter of animals for human consumption in Botswana, except for animals intended for-

 

   (a)   consumption within a single household; and

 

   (b)   human consumption at public gatherings including weddings, funerals, and celebrations.

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