{
  "url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-regulations-1987/regulation-2",
  "json_url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-regulations-1987/regulation-2.json",
  "legislation": "uksi/1987/2237",
  "legislation_title": "The Fresh Meat Export (Hygiene and Inspection) Regulations 1987",
  "legislation_url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-regulations-1987",
  "path": "regulation/2",
  "kind": "regulation",
  "number": "2",
  "heading": "Interpretation",
  "text": "(1) In these Regulations, unless the context otherwise requires—\n“the Act” means the Food Act 1984;\n“animals” mean domestic animals of the following species: bovine animals (including buffalo), swine, sheep, goats and solipeds;\n“anti-mortem health inspection” means inspection of live animals in a slaughterhouse in accordance with the requirements of regulation 8 and Schedule 6;\n“appropriate Minister” means as respects England the Minister of Agriculture, Fisheries and Food, and as respects Wales the Secretary of State;\n“authorised officer of the Council” means in Schedules 7, 8, 9 and 13 an official veterinary surgeon or inspector;\n“carcase” means the whole body of a slaughtered animal after bleeding and dressing in accordance with the requirements of Schedule 7;\n“cold store” means premises, not forming part of a slaughterhouse or cutting premises, used for the cold storage of meat intended for sale for human consumption;\n“contravention” in relation to any provision of these Regulations includes a failure to comply with that provision;\n“country of destination” means the Member State to which fresh meat is sent;\n“cutting premises” means premises used for the purpose of cutting up meat intended for sale for human consumption, whether or not they form part of a slaughterhouse;\n“cutting up” means cutting meat into cuts smaller than half carcases cut into three wholesale cuts or boning meat;\n“disinfect” means to apply hygienically satisfactory chemical or physical agents or processes with the intention of eliminating micro-organisms;\n“examine in detail” means to examine by making multiple deep incisions into lymph nodes;\n“export” means to send to a Member State;\n“export cold store” means a cold store currently approved by the appropriate Minister under these Regulations for the cold storage of fresh meat prior to export;\n“export cutting premises” means cutting premises currently approved by the appropriate Minister under these Regulations for the purpose of cutting up fresh meat for export;\n“export premises” means an export cold store, export cutting premises or an export slaughterhouse;\n“export slaughterhouse” means a slaughterhouse currently approved by the appropriate Minister under these Regulations for the purpose of producing fresh meat for export;\n“fresh” as applied to meat means all meat which has not undergone any preserving process and includes meat vacuum wrapped or wrapped in a controlled atmosphere; but chilled and frozen meat shall be considered to be fresh meat;\n“health mark” means a mark made by or under the supervision and responsibility of an official veterinary surgeon in accordance with regulation 8 and of a kind and in the manner set out in Schedule 11;\n“inspector” means a person who, in accordance with section 73 of the Act and the Authorised Officers (Meat Inspection) Regulations 1987, is authorised under the Act to act in relation to the examination and seizure of meat and who is appointed in accordance with regulation 12(2);\n“lairage” means that part of a slaughterhouse used for the confinement of animals awaiting slaughter there;\n“local authority” means—\n(a) as respects the City of London, the Common Council;\n(b) as respects any London borough, the council of the borough;\n(c) as respects any district, the council of the district;\nand in relation to any land or premises means the local authority within whose area the land or premises is or are situated;\n“meat” means the flesh or other edible parts of animals;\n“occupier” means any person carrying on the business of an export slaughterhouse, export cutting premises or export cold store, either together or separately;\n“offal” means meat other than that of the carcase whether or not naturally connected to the carcase;\n“official veterinary surgeon” means a veterinary surgeon designated by the appropriate Minister;\n“packing”, in relation to meat, means placing wrapped meat into a carton or similar receptacle, and “package” shall be construed accordingly;\n“post-mortem health inspection” means inspection of slaughtered animals in a slaughterhouse in accordance with the requirements of regulation 8 and Schedule 8;\n“sell” includes offer or expose for sale or have in possession for sale;\n“slaughterhouse” has the same meaning as in the Act, except that it does not include any place available in connection with a slaughterhouse and used solely for the manufacture of bacon and ham, sausages, meat pies or other manufactured meat products, or for the storage of meat used in such manufacture;\n“transhipment centre” means an export slaughterhouse or export cutting premises currently approved by the appropriate Minister under these Regulations for the purpose of unloading, assembling, inspecting and loading consignments of fresh meat for export where such meat bears the health mark of other premises approved by the appropriate Minister under these Regulations or the meat comes from outside England and Wales and satisfies the requirements of the European Economic Community;\n“veterinary officer” means a veterinary officer of the appropriate Minister;\n“viscera” means offal from the thoracic, abdominal and pelvic cavities, including the trachea and oesophagus;\n“wrapping”, in relation to meat, means placing in a material which comes into direct contact with the meat.\n(2) Except in so far as the context otherwise requires, any reference in these Regulations to a numbered regulation or Schedule shall be construed as a reference to the regulation or Schedule bearing that number in these Regulations.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "S.I. 1987/133."
    }
  ],
  "outstanding_effects": [
    {
      "type": "words substituted",
      "affecting": "uksi/1990/2486",
      "affecting_title": "The Food Safety Act 1990 (Consequential Modifications) (England and Wales) Order 1990"
    },
    {
      "type": "words revoked",
      "affecting": "uksi/1990/2486",
      "affecting_title": "The Food Safety Act 1990 (Consequential Modifications) (England and Wales) Order 1990"
    },
    {
      "type": "words inserted",
      "affecting": "uksi/1990/2486",
      "affecting_title": "The Food Safety Act 1990 (Consequential Modifications) (England and Wales) Order 1990"
    },
    {
      "type": "words substituted",
      "affecting": "uksi/1990/2486",
      "affecting_title": "The Food Safety Act 1990 (Consequential Modifications) (England and Wales) Order 1990"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1987/2237/regulation/2",
    "retrieved_at": "2026-10-29T16:14:06.171251+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}