CENTRAL DISTRICT (ABATTOIR) BYE-LAWS
(sections 33 and 34)
(8th September, 1972)
ARRANGEMENT OF BYE-LAWS
1. Citation
2. Interpretation
3. Tariff of charges
4. Dead animals
5. Hours of entry
6. Delivery of animals
7. Penning, care, feeding and treatment of animals
8. Diseased animals
9. Unpenning restricted
10. Condemnation of carcasses of certain animals
11. Slaughtering
12. Authority of manager
13. Cleanliness and hygiene
14. Restrictions on slaughter
15. Place for slaughter and dressing of animals
16. Manner of slaughtering
17. Time for flaying and dressing
18. Carcasses to be marked after slaughter
19. Deceptive dressing prohibited
20. Soiled meat to be condemned
21. Examination of animals, carcasses etc.
22. Concealment of diseased or injured parts prohibited
23. Marking of healthy carcasses, etc.
24. Removal of meat, etc., from abattoir restricted
25. Introduction of meat into Council area restricted
26. Condemnation of meat
27. Appropriation of meat, etc.
28. Human diseases or injuries
29. Disposal of animals of unclaimed or disputed ownership
30. Exclusion of dogs, cats, birds, etc.
31. Placing of vehicles
32. Exclusion of children from slaughtering, etc.
33. Spitting, smoking, etc., prohibited
34. Exclusion of intoxicating liquor and intoxicated persons
35. Restriction of removal of animals, etc.
36. Offences and penalties
S.I. 66, 1972,
S.I. 117, 1977,
S.I. 60, 2001,
S.I. 59, 2007.
These Bye-laws may be cited as the Central District (Abattoir) Bye-laws*.
*Originally made under the Township Act now repealed, these regulations have been continued under s 94(2) of the Local Government Act, 2013.
In these Bye-laws, unless the context otherwise requires
"abattoir" means the Council abattoir, and includes the area set aside by the Council for such purpose and demarcated as such, together with any building, space, pen, enclosure and lairage therein;
"animal" means any bull, ox, cow, heifer, steer, calf, sheep, lamb, goat, kid, pig or other quadruped used for human consumption;
"authorised veterinary surgeon" means a veterinary surgeon approved by the Director of Veterinary Services;
"Council" means the Central District Council;
"manager" means the person appointed by the Council to perform the functions of manager of the abattoir or any person appointed by the Council to act in his stead;
"meat" means the flesh and bone of any slaughtered animal whether in its natural state or subjected to any freezing, chilling or other preservative process, and shall also include sausages, polonies, chopped or minced meat or any other meat similarly prepared;
"meat inspector" means any person appointed by the Council after consultation with the Director of Veterinary Services for the purpose of examining any slaughtered animal intended for human consumption;
"medical officer" means a medical practitioner appointed by the Director of Medical Services to act as medical officer in respect of the Central District;
"offal" includes the head, horns, feet, tail, heart, lungs, liver, kidneys, spleen, stomach, intestines and other internal organs of any slaughtered animal;
"slaughterman" means a person appointed as such by the Council.
(1) The Council shall charge a fee for services rendered and facilities provided at an abattoir for the following-
(a) the use of the abattoir for slaughtering, including lairage and water;
(b) the inspection and stamping of meat;
(c) the use of hanging hall and power saw; and
(d) the use of cold room.
(2) Notwithstanding the provisions of subregulation (1), a fee charged by the Council for the services rendered to a private abattoir or slaughter house shall be for inspections and stamping of meat.
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