xmlns:atom="http://www.w3.org/2005/Atom"

  1. Introductory Text

  2. PART I PRELIMINARY

    1. 1.Title and commencement

    2. 2.Interpretation

    3. 3.Exemptions and saving for existing licences

  3. PART II LICENSING OF SLAUGHTERHOUSES, CUTTING PREMISES, COLD STORES AND RE-WRAPPING CENTRES

    1. 4.Issue of licences

    2. 5.Revocation of licences

    3. 6.Appeals

    4. 7.Prohibition on the slaughter at a slaughterhouse of a bird or rabbit not intended for sale for human consumption

  4. PART III SUPERVISION AND CONTROL OF PREMISES

    1. 8.Supervision of premises

    2. 9.Revocation and suspension of designations

    3. 10.Powers of official veterinary surgeons and veterinary officers

    4. 11.Authorisation of plant inspection assistants

    5. 12.Inspection and health marking

    6. 13.Notice of operation of licensed premises

  5. PART IV CONDITIONS FOR THE MARKETING OF FRESH MEAT

    1. 14.General conditions

    2. 15.Transport documentation

  6. PART V SLAUGHTER: PROHIBITIONS AND CONDITIONS

    1. 16.Prohibition and conditions of slaughter

  7. PART VI ADMINISTRATION, PENALTIES AND ENFORCEMENT

    1. 17.Records of inspections

    2. 18.Duties of occupier

    3. 19.Duties of producer

    4. 20.Offences and penalties

    5. 21.Recovery of costs

    6. 22.Information to be provided by food authorities

    7. 23.Enforcement

    8. 24.Application of various sections of the Act

  8. PART VII MISCELLANEOUS AND SUPPLEMENTARY

    1. 25.Fresh meat from Northern Ireland, the Isle of Man and the Channel Islands

    2. 26.Revocation

    3. 27.Amendments

  9. Signature

  10. SCHEDULES

    1. Schedule 1

      Construction, layout and equipment of slaughterhouses (except low throughput slaughterhouses), cutting premises (except low through put cutting premises), cold stores and re-wrapping centres – general requirements

    2. Schedule 2

      Construction, layout and equipment of slaughterhouses (except low throughput slaughterhouses) – additional requirements

    3. Schedule 3

      Construction, layout and equipment of cutting premises (except low throughput cutting premises) – additional requirements

    4. Schedule 4

      Construction, layout and equipment of cold stores – additional requirements

    5. Schedule 5

      Construction, layout and equipment of low throughput slaughterhouses and low throughput cutting premises

    6. Schedule 6

      Hygiene requirements in relation to staff, premises, equipment and implements

    7. Schedule 7

      Pre-slaughter health inspection

    8. Schedule 8

      Hygiene requirements for slaughter and the handling of fresh meat

    9. Schedule 9

      Post-mortem health inspection

    10. Schedule 10

      Provisions concerning meat intended for cutting

    11. Schedule 11

      Health marking

    12. Schedule 12

      Storage

    13. Schedule 13

      Wrapping and packaging of fresh meat

    14. Schedule 14

      Transport

    15. Schedule 15

      Meat Hygiene Appeals Tribunal

    16. Schedule 16

      Qualifications of Inspectors

    17. Schedule 17

      Model Health Attestation

    18. Schedule 18

      Model Health Certificate

    19. Schedule 19

      Model Public Health Certificate

    20. Schedule 20

      Model Health Attestation for Delayed Evisceration of Birds in Separate Cutting Premises

    21. Schedule 21

      Indication to be applied to large packaging

    22. Schedule 22

      Information to be supplied by Producer

    23. Schedule 23

      Amendment of Regulations

  11. Explanatory Note