Chapter VI: SLAUGHTER ON THE FARMX1

Food business operators may slaughter poultry referred to in Chapter IV, point 1(b)(i), on the farm only with the authorisation of the competent authority and in compliance with the following requirements.

1. 1..

   The farm must undergo regular veterinary inspection.

2. 2..

   The food business operator must inform the competent authority in advance of the date and time of slaughter.

3. 3..

   The holding must have facilities for concentrating the birds to allow an ante-mortem inspection of the group to be made.

4. 4..

   The holding must have premises suitable for the hygienic slaughter and further handling of the birds.

5. 5..

   Animal welfare requirements must be complied with.

6. 6..

   The slaughtered birds must be accompanied to the slaughterhouse by a declaration by the food business operator who reared the animal indicating any veterinary products or other treatments administered to the animal, dates of administration and withdrawal periods, and the date and time of slaughter.

7. 7..

   The slaughtered animal must be accompanied to the slaughterhouse by a certificate issued by the official veterinarian or approved veterinarian in accordance with Regulation (EC) No 854/2004.

8. 8..

   In the case of poultry reared for the production of ‘ foie gras ’ , the uneviscerated birds must be transported immediately and, if necessary, refrigerated to a slaughterhouse or cutting plant. They must be eviscerated within 24 hours of slaughter under the supervision of the competent authority.

9. 9..

   Delayed eviscerated poultry obtained at the farm of production may be kept for up to 15 days at a temperature of not more than 4 °C. It must then be eviscerated in a slaughterhouse or in a cutting plant located F1within the United Kingdom.