LIVESTOCK AND MEAT INDUSTRIES: SUBSIDIARY LEGISLATION

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 (Cap. 43:02);

"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 (Cap. 61:04);

"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.

4. Exemptions

(1) These Regulations do 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; and

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

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

Provided that such meat shall not be used for human consumption and, unless such meat is used for analysis, it shall be destroyed after such exhibition or special study, as the case may be;

(d) to fresh meat intended for use other than human consumption; and

(e) to any person engaged in any activity described in this regulation, nor to any vehicle used for the purpose of any such activity.

PART II
Licensing of abattoirs, cutting premises, cold stores, farmed game handling facilities and farmed game meat plants (regs 5-8)

5. Issue of licences

(1) No person shall use any premises as an abattoir, cutting premises, a cold store, a farmed game handling facility or a farmed game meat plant unless those premises are licensed.

(2) A person who wishes to use any premises as an abattoir, cutting premises, a cold store, a farmed game handling facility or a farmed game meat plant shall, in writing, apply to the Director for a licence to do so.

(3) Where a person makes an application in terms of subsection (1) or (3), the Director shall, within 60 days of receipt of the application, inform the applicant, in writing, of his or her decision, and—

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

(i) as a high throughput abattoir, if he or she is satisfied that the premises comply with the requirements of the First and Second Schedules, or as a medium throughput abattoir, if he or she is satisfied that the premises comply with the requirements of the Fifth Schedule, or as a low throughput abattoir, if the premises comply with the Sixth Schedule, and, in any of the foregoing cases, if he or she is satisfied that the method of operation in those premises complies with the requirements of the Eighth to Eleventh Schedules, inclusive, and that the inspection requirements of the Eleventh Schedule will be met;

(ii) as a high throughput cutting premises, if he or she is satisfied that the premises comply with the requirements of the First and Third Schedules, or as a low throughput cutting premises, if he or she is satisfied that the premises comply with the requirements of Part I of the Fifth Schedule, and in each case, if he or she is satisfied that the method of operation in those premises complies with the requirements of Part I of the Eighth and Twelfth Schedules;

(iii) as a cold store, if he or she is satisfied that the premises comply with the requirements of the First and Fourth Schedules and that the method of operation in those premises complies with the requirements of Part I of the Seventh and Fifteenth Schedules or as a cold store storing frozen meat if he or she is satisfied that the premises comply with the Sixteenth Schedule;

(iv) as a farmed game handling facility, if he or she is satisfied that the premises and the method of operation in those premises comply with the requirements of Part I of Seventh Schedule and paragraphs 3 to 7 of the Ninth Schedule;

(v) as a farmed game meat plant, if he or she is satisfied that the premises and the method of operation in those premises comply with the requirements of Part II of the Seventh Schedule, or as a low throughput farmed game meat plant, if he or she is satisfied that the premises comply with the requirements of Part IV of the Seventh Schedule, and, in either case, if he or she is satisfied that the method of operation in those premises complies with the requirements of the Eighth, Tenth and Eleventh Schedules and that there is no significant risk either that facilities for inspection under the Eleventh Schedule 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 to license the premises if he or she is not so satisfied that the premises comply with the requirements under these Regulations.

(5) The Director may, on application by any person, approve and register a place for local slaughtering in rural areas, for a maximum period of one year at a time, if he or she is satisfied that the meat produced is only to be used by the local community:

Provided that—

(a) the basic standards of slaughter and hygiene in these Regulations are met and all carcasses are examined by a meat inspector and passed as fit for human consumption or condemned, as appropriate; and

(b) ante-mortem and postmortem requirements of the Ninth and Eleventh Schedules are used as guidelines by the meat inspector, and the judgement criteria in the Eleventh Schedule shall apply.

(6) Waste material and meat unfit for human consumption shall be burned or buried under the official supervision of the VO, OVS or meat inspector, to prevent access by wild animals or dogs.

(7) An application for a licence under subregulation (3) or registration under subregulation (5) shall be made in the form set out in the Eighteenth Schedule, to the Director, by the owner or occupier of, or a person proposing to occupy or use, the premises or place to which the application relates.

(8) The Director shall notify the applicant in the form set out in the Nineteenth Schedule, of his or her decision on the application.

(9) If the Director refuses to issue a licence or approve registration, he or she shall notify the applicant, in writing, of his or her reasons for the refusal.

(10) A licence in respect of any premises shall be subject to the condition that, except in accordance with regulation 11, no significant alteration shall be made—

(a) to the premises or the equipment in the premises otherwise than by way of repairs and maintenance unless an application has been made in the form set out in the Twenty-First Schedule, to the Director; or

(b) to the method of operation in the premises, without the Director’s prior agreement in writing.

(11) In granting a licence in respect of any premises, the Director may make it subject to the species of animal which may be slaughtered or processed there.

(12) In granting a licence in respect of medium or low throughput premises and in approving a place for the purpose of slaughtering, the Director may make it subject to—

(a) the maximum limits of the throughput; or

(b) the type of animal to be slaughtered.

(13) In granting a licence in respect of a cold store, the Director 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.

(14) Where the Director—

(a) has refused to grant a licence; or

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

his or her notification under subregulation (8) shall state the right of appeal under regulation 7 and the time allowed for appealing.

6. Revocation of licences

(1) The Director may revoke a licence or approval granted by him or her 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 an inquiry into, the operation or structure of the premises and a report by a veterinary officer or OVS, he or she 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 Director 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 5(6), (10), (11), (12) or (13) 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, or

(ii) because they have become exempt under regulation 4.

(2) Any cessation of operation for a period longer than 3 months shall warrant the suspension of a licence unless the occupier has, before such cessation informed the Director of his or her intention to cease the operation.

(3) Where the owner or occupier intends to recommence the operation, he or she shall re-apply for a licence in the form set out in the Twentieth Schedule or give notice to the Director of the date on which he or she intends to recommence the operation.

(4) Where the Director revokes a licence, he or she shall give the occupier of the premises notice in writing—

(a) of his or her decision to revoke the licence;

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

(d) of the occupant’s right to appeal under regulation 7; and

(e) of the time allowed for appealing.

(5) In subregulation (4), "occupier", in relation to a proposed revocation under subregulation (1)(d)(i), where the premises are vacant, means the last person known to the Director to have carried on at the premises business for which the licence was granted or his or her successor in respect of that business.

7. Appeals

(1) Where the Director—

(a) has refused to license any premises;

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

the owner or occupier of, or the person proposing to occupy the premises may, within 14 days of being notified of the Director’s decision in accordance with regulation 5(4) or 6(4), appeal to the Minister:

Provided that if the appeal concerns previously licensed premises, the appellant concerned may continue to operate those premises pending the outcome of his or her appeal unless the Director has notified the appellant that the continued operation of those premises poses a risk to public health.

(2) Within 60 days after receiving an appeal, the Minister shall notify the appellant of his or her decision.

8. Slaughter of animals not intended for human consumption

(1) A person may use any abattoir or farmed game handling facility, or cause any such premises to be used, for slaughter of an animal the meat of which is not intended for sale for human consumption if that animal has incurred an injury whilst in transit to the abattoir necessitating its immediate slaughter.

(2) No person shall use any abattoir or farmed game handling facility, or cause any such premises to be used, for the slaughter of any animal the meat of which is not intended for sale for human consumption except under the circumstances stated in subregulation (1).

(3) An animal the meat of which is not intended for sale for human consumption may only be slaughtered in an abattoir or farmed game handling facility if it is slaughtered in a different room or at a different time from any animal the meat of which is intended for sale for human consumption.

(4) The slaughter hall in which an animal referred to in subregulation (1) has been slaughtered shall be thoroughly cleaned and disinfected.

PART III
Supervision and control of premises (regs 9-13)

9. Supervision of premises

(1) The Director may designate veterinary surgeons as OVSs and shall, in relation to any premises, appoint one or more OVSs or meat inspectors, as authorised officers in relation to the examination and seizure of meat, and the certification of fresh meat as healthy for human consumption.

(2) Any OVS or meat inspector appointed as an authorised officer under subregulation (1) shall be responsible for the following functions in relation to the premises referred to in that subregulation—

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

(b) the postmortem health inspection of slaughtered animals in accordance with the Eleventh Schedule;

(c) where appropriate, the examination of the fresh meat of swine and equines for trichinellosis in accordance with paragraph 12 of Part IX of the Eleventh Schedule;

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

(e) ensuring the observance of the requirements of all the other Schedules in these Regulations.

(3) A meat inspector shall act under the supervision and responsibility of an OVS who is appointed to supervise and control the premises.

10. Revocation and suspension of designation of OVSs

The Director may, at any time, revoke or suspend the designation of any person as an OVS or a meat inspector if it appears to the Director that the person in question is unfit to perform the functions of an OVS or a meat inspector under these Regulations.

11. Powers of veterinary officers, OVSs and meat inspectors

(1) Where it appears to a VO, an OVS, or, in the absence of a VO or an OVS, a meat inspector, 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 compromised,

he or she 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 subregulation (1) shall be given as soon as practicable and shall state why it is given.

(3) If the notice given under subregulation (1) is given under paragraph

(a) of that subregulation, it shall specify the breach and the action needed to remedy it.

(4) The notice given under subregulation (1) shall be withdrawn by a further notice in writing given to the occupier of the premises as soon as a VO, an OVS or a meat inspector is satisfied that such action has been taken.

(5) While the notice given under subregulation (1) is in effect, the licence in respect of the premises concerned 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) A VO, an OVS or a meat inspector may subject any animal or any carcass or meat in any premises to such examinations (including the taking and analysis of samples) as he or she may reasonably consider to be necessary for the protection of the animal or public health.

(7) The occupier shall, if requested to do so, detain the animal, carcass or meat until such time as he or she is informed, in writing, by the VO, OVS or meat inspector, as the case may be, that the result of the examination has been obtained.

12. Inspection and health marking

(1) The Director shall arrange for—

(a) ante-mortem health inspections, and, where practicable, at places registered under regulation 5(5), both ante-mortem and postmortem health inspections, to be carried out at every abattoir or every place where livestock is slaughtered in accordance with the Ninth Schedule and the Tenth Schedule, respectively; and

(b) postmortem health inspections to be carried out at every farmed game meat plant in accordance with the Eleventh Schedule.

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

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

(b) complies with the requirements of these Regulations,

it shall be marked with a health mark in accordance with the requirements of the Thirteenth Schedule.

(3) No person shall remove, or cause or permit to be removed, from an abattoir or a farmed game meat plant, any blood or any carcass or part of a carcass or any offal intended 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.

(4) The health mark referred to in subregulation (2) shall be applied by a VO, an OVS or a meat inspector, and no other person shall apply the health mark or possess or use the equipment for applying the health mark.

(5) 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 VO, OVS or meat inspector.

(6) No person shall use any mark which resembles a health mark, or mark a product in such a way as to suggest that it has been produced in accordance with these Regulations.

13. Notice of operation of registered or licensed premises

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

(2) The notification referred to in subregulation (1) shall be given to the Director—

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

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

unless the Director has agreed with the person required to give the notice that he or she will accept a shorter notice, in which case the period of notice shall be the one agreed upon.

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

PART IV
Conditions for the marketing of fresh meat (regs 14-15)

General

14. General conditions

(1) No person shall sell fresh meat for human consumption, except in conditions respect of animals slaughtered for local consumption as prescribed in regulation 5(5) 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;

(d) it comes from the body of an animal which has been subjected to a postmortem health inspection in accordance with the Eleventh Schedule 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 carcass or offal not affected by such lesions, malformations or changes;

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

(f) it is accompanied during transportation by a commercial document and by a health certificate in accordance with regulation 15;

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

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

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

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

(2) No person shall sell or distribute for human consumption—

(a) without prejudice to the Thirteenth Schedule, fresh meat which has been treated with natural or artificial colouring matters;

(b) fresh meat which has been treated with ionising or ultraviolet radiation;

(d) fresh meat from animals treated with growth promoting hormones or thyrostatic substances;

(e) fresh meat from animals treated with antimicrobial substances or other therapeutic substances, the withdrawal period for which has not expired; or

(f) fresh meat from animals which may have been exposed to any toxic substances detrimental to animal or human health.

15. Transport documentation

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

(a) by a health certificate; and

(b) by an invoice or delivery note containing the following information:

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

(ii) the identification or 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,

(v) the total quantity despatched, and

(vi) the veterinary seal number on the vehicle.

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

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

PART V
Admission to, and detention in, abattoirs and farmed game meat plant of animals and carcasses (regs 16-24)

16. Alternative accommodation for certain animals

(1) A VO, an OVS or a meat inspector may require the accommodation or alternative methods of operation and facilities referred to in paragraph 1 (d) of Schedule 2 and Part II of the Fifth Schedule to be used for—

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

(b) the dressing of any slaughtered and bled game animal which is brought into a farmed game meat plant in accordance with regulation 18.

(2) If any requirement to use alternative accommodation in the circumstances referred to in subregulation (1), or to prohibit the entry of a dirty animal in the circumstances set out in subregulation (3), 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) A VO, an OVS or a meat inspector—

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

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

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

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

(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 VO, an OVS or a meat inspector gives his or her 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 the consent under paragraph (a) has not been given.

(2) No person shall, unless directed by a VO, an OVS or a meat inspector, remove from an abattoir an animal intended for slaughter if it is intended that meat from it shall be sold for human consumption.

18. Conditions on the admission of diseased or injured animals

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

(2) No person shall bring into, or permit to be brought into, an abattoir any animal which he or she knows or suspects to be diseased or injured unless—

(a) he or she has already ensured that it is accompanied by a written declaration signed by a veterinary surgeon containing the information specified in the Twenty-Second Schedule; and

(b) the declaration referred to in paragraph (a) is handed to a VO, and OVS or a meat inspector, as soon as practicable after the animal’s arrival at the abattoir.

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

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

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

19. 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, an abattoir the body of an animal which has died.

(2) Subregulation (1) 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 or her by Part I of the Seventh Schedule, and it is accompanied to a meat plant by a veterinary certificate specified in the Twenty-Third Schedule.

20. Animals slaughtered outside a public abattoir

(1) With the exception of the deviation in regulation 5(5), no bovine, caprine, ovine, swine, equine or farmed game intended for sale within a township or municipality shall be slaughtered in any place other than a licensed abattoir, except on account of accident, illness or other emergency of such an exceptional nature as to render that course necessary; and where, in any such emergency, any bovine, caprine, ovine, swine or equine is slaughtered in any such place, the person ordering or authorising the slaughter of that animal shall forthwith give notice to a VO or an OVS stating particulars of—

(a) the time and place at which the slaughter has taken place or is to take place;

(b) the animal slaughtered or to be slaughtered; and

(2) The VO or OVS shall inspect or cause a meat inspector to inspect within the period of four hours after the slaughter of any bovine, caprine, ovine, swine or equine the carcass, organs and viscera thereof and shall deal with them in every respect (including the keeping of records) as if it had been slaughtered in a licensed abattoir, and, for the purpose of such inspection the lungs, liver and heart shall not be severed from the carcass until four hours after the notice referred to in subregulation (1) has been delivered or received, or until four hours after the slaughter, whichever is the later, unless the carcass has, prior to the expiration of that period, been inspected and passed by a VO, an OVS or a meat inspector.

(3) Every carcass dealt with under this regulation shall be quartered before it is released as fit for human consumption.

(4) Any person who receives for purposes of sale for human consumption the carcass or viscera of any animal that, to his or her knowledge, has been slaughtered elsewhere other than at a registered place or in a licensed abattoir shall, unless he or she knows that such carcass or viscera has already been inspected in terms of these Regulations, immediately notify the VO, OVS or meat inspector, or the police who, on being so notified, shall immediately take steps to have the same inspected in accordance with these Regulations.

21. Authority to enter abattoir

No unauthorised person shall enter any abattoir without the permission of the local authority or owner of the abattoir.

22. Provision of protective clothing

(1) An employer shall provide every person working in his or her abattoir, free of charge, with suitable protective clothing and caps of washable material, in a light colour, and see that they are kept clean in a good condition, and he or she shall ensure that they are worn by persons while working or visiting in an abattoir.

(2) No person shall remove any protective clothing worn by employees or visitors in an abattoir from the premises after the usual working hours unless the removal is for the purpose of cleaning the protective clothing by approved methods.

(3) Protective clothing shall not be stored in rooms where meat is prepared or stored, but shall be stored in suitable cupboards.

23. Wearing of protective clothing

A maintenance worker, visitor, member of the abattoir management and any other persons entering an abattoir shall wear protective clothing including protective footwear, and shall avoid causing contamination of fresh meat.

24. Export

In respect of the export of meat or meat products, the requirements imposed by the importing country for production, storage and transport must be met.

PART VI
Administration, penalties and enforcement (regs 25-27)

25. Record of inspections

(1) The Director shall keep, in respect of individual licensed and registered premises, where appropriate, a record of the results of—

(a) ante-mortem health inspections;

(b) postmortem health inspections; and

(2) The Director shall retain the record of any inspection referred to in subregulation (1)(a) and (b) until the end of the period of two years from the date of the inspection to which it relates.

26. 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 her or by any person invited on to the premises in accordance with the provisions of these Regulations;

(c) shall ensure that a VO, an OVS or a meat inspector is provided with adequate facilities so as to enable him or her to carry out his or her duties under these Regulations and that he or she is given such reasonable assistance and access to records as he or she 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 Director may require) on the general hygiene of conditions of production in his or her establishment to ensure that equipment and, if necessary, fresh meat, complies with the requirements of these Regulations;

(e) shall keep a record of the results of the checks referred to in paragraph (d) and make it available to a VO, an OVS or a meat inspector, upon request;

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

(g) shall ensure that any labels on which the health mark is printed are used under strict veterinary control;

(h) shall ensure that a VO, an OVS or a meat 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 health 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 subregulation (1)(e) and (f) until the end of the period of one year from the date of making such record.

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

(4) The occupier of any approved and registered premises shall carry out such duties as are required by the Director.

27. Penalties

(1) A person who contravenes any provision of these Regulations shall be guilty of an offence and liable—

(a) for a first offence, to a fine not exceeding P1,000 or to imprisonment for a term not exceeding three months, and where the offence is a continuing offence, to an additional fine of P500 for each day on which the offence continues; and

(b) for a second or subsequent offence, to a fine of P2,000 or imprisonment for a term of six months and, where the offence is a continuing offence, to an additional fine of P500 for each day on which the offence continues.

(2) On the conviction of any person for any offence under these Regulations, the court may, in addition to any other penalty which it may lawfully impose, cancel or suspend any licence issued to such person which is relevant to the offence committed.

FIRST SCHEDULE
General requirements for construction, layout and equipment of high throughput abattoirs, cutting premises and cold stores

(reg. 5(4)(a)(i), (ii) and (iii))

1. All abattoirs, cutting premises and cold stores shall have—

(a) a clearly defined boundary;

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

(i) an adequate supply (provided otherwise than by taps operable by hand) of potable hot and cold running water, or premixed 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 sterilisation 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 82ºC;

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

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (which shall 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 direct 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 7ºC for carcasses and cuts, 3ºC for offal and -12ºC for frozen fresh meat, such equipment having a ducted drainage system which avoids risk of contamination of fresh meat;

(i) water, that is to say—

(i) a sufficient, clean and potable supply of hot and cold water, or water premixed to a suitable temperature, available at an adequate pressure,

(ii) a separate water system that may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers,

(aa) 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

(bb) and 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 ducted drainage fitted with gratings and traps for solids, which shall be maintained in proper working order; except 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) they are suitable, sufficient and adequately equipped 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 washbasins with soap available with an adequate supply (provided otherwise than by taps operated by hand or arm) of potable 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 the Second Schedule or paragraph 1(c) of the Third Schedule;

(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:

Provided 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.

2. Every room in any abattoir, 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 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 of this Schedule, 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 subparagraphs 1(c), (d), (g), (h), (k)(l) and (o) of the Second Schedule, up to a height of not less than three metres or the full height of the room whichever is the 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 two metres;

Provided 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 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 slaughter hall and workrooms, which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; except that at places where inspection of fresh meat is normally carried out the overall intensity shall be not less than 540 lux.

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) of this Schedule is not required.

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

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

SECOND SCHEDULE
Construction, layout and equipment of abattoirs (except medium and low throughput abattoirs) - additional requirements

(reg. 5(4)(a)(i))

1. In addition to the general requirements contained in the First Schedule, each abattoir shall have—

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

(b) a suitable and sufficient lairage with solid partition walls for pigs which—

(i) shall be adequately lit so as to enable the inspection of animals;

(ii) shall be so constructed that its walls and floors are of impermeable, durable and, in the case of floors, non-slip material;

(iii) shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected, and

(iv) 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 slaughter hall for the slaughter of animals and dressing of slaughtered animals;

(d) a suitable, sufficient and separate slaughter hall 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 abattoir, which shall be capable of being securely locked:

Provided 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 a meat inspector, VO 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 abattoir;

(e) a suitable system of overhead rails for the hygienic dressing and further handling of carcasses:

Provided that such a system shall not be required for the dressing of carcasses 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 a VO, OVS or meat inspector which facilities shall be refrigerated so as to enable the requirements of paragraph 1(q) of the Tenth Schedule 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, and

(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 of this Schedule a suitable and sufficient room and facilities for the emptying and cleaning of stomachs and intestines:

Provided that such a room and facilities shall not be required if—

(i) stomachs and intestines are removed unopened from the slaughterhall immediately after the postmortem inspection and taken to the room or facilities referred to in subparagraph (h) or,

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

(k) a suitable and sufficient room for the dressing of guts and tripe if this is carried out in the abattoir:

Provided that where a room is provided in accordance with subparagraph (j) 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 if such dressing can be carried out in a manner avoiding cross-contamination;

(l) a separate, suitable and sufficient room for the preparation and cleaning of red offal which includes a separate area for handling heads at a sufficient distance from other offal, if these operations are carried out in the abattoir other than on the slaughter line;

(m) a suitable and sufficient room or place for the wrapping and packaging of offal if this is done in the abattoir:

Provided that preparation, cleaning, wrapping and packaging of offal may take place in the same room if the requirements of paragraph 2 of Part II of Fourteenth Schedule 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 abattoir;

(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:

Provided that where a room is provided in accordance with subparagraph (o) 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 abattoir;

(r) a room for the VO, OVS and meat inspectors;

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

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

(u) a suitable and separate place, with adequate equipment within the cartilage of the abattoir, for cleaning and disinfecting vehicles used for the transport of fresh meat.

2. In the case of an abattoir where swine and other animals are slaughtered, and a separate room for the slaughter and dressing of swine does not exist—

(a) the abattoir 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; and

(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.

3. The room and facilities referred to in paragraph 1(j) of the Schedule shall not be required in any abattoir in which the emptying and cleaning of stomachs and intestines is carried out in the abattoir by means of closed circuit mechanical equipment which has a suitable system of ventilation and which satisfies the following requirements, that is to say—

(a) 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;

(b) the design and operation of the equipment effectively prevents any contamination of fresh meat;

(d) the equipment contains a device for ensuring the closed-circuit evacuation of the residual water and the content of stomachs to the abattoir drainage system;

(e) 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;

(f) stomachs are removed from such equipment in a hygienic manner immediately they have been emptied and cleaned; and

(g) staff handling stomachs do not handle, or have access to, any other fresh meat.

THIRD SCHEDULE
Construction, layout and equipment of cutting premises (except low throughput cutting premises)- additional requirements

(reg. 5(4)(a)(ii))

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

(a) suitable and sufficient refrigerated rooms, provided with recording thermometers or recording telethermometer(s) for each room used 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 the Fourteenth Schedule, such room to have recording thermometers or recording telethermometers;

(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

(i) such meat is removed as often as may be necessary, and in any case, at least once daily, and

(ii) the quantity of such meat is not sufficient to require the provision of a separate room or rooms, in which circumstances suitable, sufficient and lockable receptacles with closely fitting covers shall be provided, which shall be used only for holding fresh meat rejected as being unfit for human consumption and clearly marked to that effect; and any chutes used to transport such meat shall be so constructed and installed as to avoid any risk of contamination of fresh meat which has been declared fit;

(d) hanging facilities for deboning carcasses;

(e) 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 if the requirements of paragraph 2 of Part II of the Fourteenth Schedule are observed;

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

(g) a room for VO and OVS; and

(h) a suitable adjacent place and adequate equipment, for the cleaning and disinfection of vehicles used for the transport of fresh meat.

FOURTH SCHEDULE
Construction, layout and equipment of cold stores additional requirements

(reg. 5(4)(a)(iii))

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

(a) a suitable system of overhead rails for the handling of carcasses 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 7ºC for carcasses and cuts, 3ºC for offal and -12ºC for frozen fresh meat; and separate room must be provided for the chilling and storage of any green offal.

(d) facilities for the VO, OVS and meat inspectors; and

(e) except in any cold store in which only packaged fresh meat is handled and stored, a suitable adjacent place, and adequate equipment, for the cleaning and disinfection of vehicles used for the transportation of fresh meat.

FIFTH SCHEDULE
Construction, layout and equipment of medium throughput abattoirs and low throughput cutting premises

(regs. 5(4)(a)(i) and (ii), 16(1))

PART I
General requirements

1. All medium throughput abattoirs, 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 potable 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 82ºC;

(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, or

(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 direct 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) special rooms or receptacles, one to be known as the "detention room" in which all carcasses or portions thereof marked "Detained" shall be placed until finally inspected or dealt with, and the other room or container shall be known as the "condemned room" or container, in which shall be placed all carcasses or portions thereof marked "Condemned". Both rooms or containers shall be well lit and constructed or situated in such a way that they may be easily cleaned and disinfected, and the door of both rooms shall be fitted in such a way that they may be locked. The official veterinarian or meat inspector shall retain charge of such locks and keys. If, after final inspection in the detention room of any carcass or portion thereof marked "Detained" it is found fit for human consumption, the "Detained" tag shall be removed and the carcass or portion stamped as required. Any carcass or portion thereof marked "Detained" and which, on final inspection is found to be unfit for food for human consumption, shall be marked with the "Condemned" tag and removed at once to the condemned room or container or shall be placed in the condemned tank or digester or smelter or be otherwise destroyed;

(h) subject to paragraph 2 of this Part, suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than 7ºC for carcasses and cuts, 3ºC for offal and -12ºC for frozen fresh meat. Such equipment shall have a ducted drainage system which avoids risk of contamination of fresh meat;

(i) subject to paragraph 2 of this Part, 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 potable supply of hot and cold water available at an adequate pressure, or

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

(k) satisfactory ducted drainage, fitted with gratings and traps for solids, which shall be maintained in proper working order:

Provided that, in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(l) a sanitary convenience, and 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;

(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) facilities for the VOS, OVS and meat inspector;

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

3. Every room 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 constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected, the 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—

(i) in any of the rooms referred to in paragraph 1(g) of this Part, and in paragraphs 1(b), (e), (f), (g) and (i) of Part II of this Schedule, up to a height of not less than three metres or the full height of the room, whichever is the 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 two 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 constructed and finished in such a way 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 shall 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:

Provided that at places where inspection of fresh meat is normally carried out, the overall intensity shall be not less than 540 lux.

PART II
Additional requirements

1. In addition to the general requirements contained in Part I of this Schedule, each medium throughput abattoir 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; and

(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;

Provided that such a system shall not be required for the dressing of carcasses if 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 where—

(i) stomachs and intestines are removed unopened from the slaughterhall immediately after the post-mortem inspection and taken to that room or put in the receptacles referred to in paragraph 1(g) of Part I:

Provided that where there is a significant delay between slaughter and postmortem inspection, stomachs and intestines shall be placed in suitable and sufficient facilities, and protected from the risk of contamination, whilst awaiting postmortem inspection); or

This section of the article is only available for our subscribers. Please click here to subscribe to a subscription plan to view this part of the article.

{{{_source.title}}} {{#_source.showPrice}} {{{_source.displayPrice}}} {{/_source.showPrice}}