Regulation 8 Supervision of premises

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

reg. 8(1)-(3) words substituted by Food Standards Act 1999 (Transitional and Consequential Provisions and Savings) 2000 Sch. 4 Pt. 3 para. 2(1)(2)
reg. 8(1)-(3) words substituted by Food Standards Act 1999 (Transitional and Consequential Provisions and Savings) 2000 Sch. 4 Pt. 3 para. 2(1)(2)
reg. 8(1)(aA) inserted by Meat (Enhanced Enforcement Powers) 2001 reg. 2(15)
reg.8 amended by Meat (Enhanced Enforcement Powers) 2000 reg.2(15)
reg.8 amended by Meat (Enhanced Enforcement Powers) 2000 reg.2(15)
reg. 8(1)(e) words substituted by Meat (Hazard Analysis and Critical Control Point) 2002 reg. 4(3)
reg. 8(aB) inserted by Meat (Hazard Analysis and Critical Control Point) 2002 reg. 4(2)
reg. 8(1)(aB) inserted by Meat (Hazard Analysis and Critical Control Point) 2002 reg. 3(2)
reg. 8(1)(e) words substituted by Meat (Hazard Analysis and Critical Control Point) 2002 reg. 3(3)
reg. 8(1)(e) words substituted by Meat (Hazard Analysis and Critical Control Point) 2002 reg. 3(3)
reg. 8(aB) inserted by Meat (Hazard Analysis and Critical Control Point) 2002 reg. 3(2)

(1)

The Minister may designate veterinary surgeons as OVSs and shall, in relation to any premises, appoint one or more OVSs, in each case to be an authorised officer of the Minister authorised to act in relation to the examination and seizure of meat, to provide the health certification of fresh meat and to be responsible for the following functions in relation to those premises—

(a)

the ante-mortem health inspection of animals in accordance with Schedule 8;

(b)

the post-mortem health inspection of slaughtered animals in accordance with Schedule 10;

(c)

where appropriate, the examination of the fresh meat of swine and horses for trichinellosis in accordance with paragraphs 12 and 13 of Part IX of Schedule 10;

(d)

the health marking of fresh meat in accordance with Schedule 12; and

(e)

securing the observance of the requirements of Schedules 1, 2, 3, 4, 5, 6, 7, 9, 11, 13, 14, 15 and 17.

(2)

The Minister shall, in relation to any premises, appoint such number of other persons to act as inspectors in relation to the functions specified in paragraph (1) above as are necessary for the proper performance of those functions.

(3)

The Minister may not appoint any person to be an inspector unless that person is—

(a)

a registered medical practitioner;

(b)

a Member of the Royal College of Veterinary Surgeons;

(c)

the holder of a qualification specified in paragraph 3 of the Schedule to the Authorised Officers (Meat Inspection) Regulations 1987^f1; or

(d)

the holder of a certificate or other qualification in fresh meat inspection obtained in the United Kingdom or another relevant EEA State which the Minister has confirmed in writing as adequate for appointment as an inspector under these Regulations.

(4)

An inspector shall act under the supervision and responsibility of an OVS and, in relation to the function specified in paragraph (1)(a) above, shall only make an initial check on animals and assist with purely practical tasks.

Annotations

Footnotes

f1: S.I. 1987/133; to which there is an amendment not relevant to these Regulations.