Paragraph 1
The occupier and persons engaged in the handling of meat shall ensure that—
animals brought into the slaughterhall are slaughtered without delay;
bleeding is completed without delay and any blood intended for human consumption is collected in a clean receptacle provided for that purpose and is so kept as to remain readily identifiable with the carcases from which it was collected until those carcases have been inspected in accordance with Schedule 8;
slaughtered animals are dressed in the following manner:—
in the case of bovine animals and solipeds, the following shall be removed: the tonsils, the hide or skin, the head (save that where retention of the ears on carcases of bovine animals is necessary for any certification purpose they need be removed only after completion of that certification), the viscera (save that the lungs, the heart, the liver, the spleen, the mediastinum and the kidneys may remain attached to the carcase by their natural connections), the genital organs, the urinary bladder, the feet up to the carpal and tarsal joints, and, in the case of lactating animals, animals that have given birth or are in advanced pregnancy, the udder; the kidneys shall be removed from their fatty and perirenal coverings;
in the case of swine, the following shall be removed: the tonsils, the hair and bristles (which may be removed by the use of a debristling agent provided that the carcase is then rinsed in water which is clean and wholesome) or the skin, the claws, the viscera (save that the lungs, the heart, the liver, the spleen, the mediastinum and the kidneys may remain attached to the carcase by their natural connections), the genital organs, the urinary bladder, the feet up to the carpal and tarsal joints (save that in the case of swine not intended for export removal of the feet shall not be compulsory, and if they are not so removed from any swine, the meat of that swine shall not be eligible for export), and in the case of lactating animals, animals that have given birth or are in advanced pregnancy, the udder; the kidneys other than those of swine not intended for export, shall be removed from their fatty and perirenal coverings;
in the case of sheep and goats, the following shall be removed: the tonsils, the skin (including that of the head except where the head is to be discarded pursuant to sub-paragraph (h) hereof), the head (save that where retention of the ears on carcases of sheep is necessary for any certification purposes they need be removed only after completion of that certification), the viscera (save that the lungs, the heart, the liver, the spleen, the mediastinum and the kidneys may remain attached to the carcase by their natural connections), the genital organs, the urinary bladder, the feet up to the carpal and tarsal joints, and, in the case of lactating animals, animals that have given birth or are in advanced pregnancy, the udder; the kidneys other than kidneys of sheep or goats not intended for export, shall be removed from their fatty covering;
evisceration must be carried out immediately and completed not later than 45 minutes after stunning or in the case of ritual slaughter, half an hour after bleeding;
subject to paragraph 1(h) of this Schedule, the organs and viscera (other than the feet) of any animal are so kept as to remain readily identifiable with the carcase until that carcase has been inspected in accordance with Schedule 8, and the feet of any animal are kept available for inspection in the slaughterhouse until an authorised officer of the Council authorises their removal;
carcases of solipeds, bovine animals over six months old and swine over four weeks old are split lengthwise through the spinal column and the heads of solipeds are split lengthwise before being submitted for inspection in accordance with Schedule 8 (save that in the case of swine over four week old and not intended for export, the carcase need not be so split, and if the carcase of a swine is not so split, the meat of that swine shall not be eligible for export) and any carcase or head is split lengthwise if an authorised officer of the Council considers it necessary for the purpose of carrying out the inspections prescribed in Schedule 8;
slaughtered animals are dressed and treated in such a manner as not to prevent or hinder inspection in accordance with Schedule 8 and in particular no carcase is cut up and, subject to paragraph 1(h) of this Schedule, no part other than the hide or skin of any slaughtered animal is removed from the slaughterhouse until the inspection prescribed in Schedule 8 has been completed, and no action is taken which might alter or destroy any evidence of disease before inspection;
the following are discarded immediately after slaughter:—
in the case of sheep and goats, the head, including the tongue and brains, if it is not intended for human consumption;
the penis, if an authorised officer of the Council is satisfied that it shows no pathological symptom or lesion;
where the blood of several animals is collected in one receptacle the entire contents of that receptacle are regarded as unfit for human consumption if the meat of any of the animals from which the blood was collected is declared unfit for human consumption;
fresh meat intended for export is placed without undue delay in refrigerated accommodation and is brought progressively to an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and +3°C for offal, and is subsequently kept constantly at or below that temperature;
no implement is left in the meat;
fresh meat intended for freezing is frozen only by a rapid method and is stored at a temperature of not more than −12°C.