{
  "url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1995/regulation-8",
  "json_url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1995/regulation-8.json",
  "legislation": "uksi/1995/539",
  "legislation_title": "The Fresh Meat (Hygiene and Inspection) Regulations 1995",
  "legislation_url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1995",
  "path": "regulation/8",
  "kind": "regulation",
  "number": "8",
  "heading": "Supervision of premises",
  "text": "(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—\n(a) the ante-mortem health inspection of animals in accordance with Schedule 8;\n(b) the post-mortem health inspection of slaughtered animals in accordance with Schedule 10;\n(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;\n(d) the health marking of fresh meat in accordance with Schedule 12; and\n(e) securing the observance of the requirements of Schedules 1, 2, 3, 4, 5, 6, 7, 9, 11, 13, 14, 15 and 17.\n(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.\n(3) The Minister may not appoint any person to be an inspector unless that person is—\n(a) a registered medical practitioner;\n(b) a Member of the Royal College of Veterinary Surgeons;\n(c) the holder of a qualification specified in paragraph 3 of the Schedule to the Authorised Officers (Meat Inspection) Regulations 1987; or\n(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.\n(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.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "S.I. 1987/133; to which there is an amendment not relevant to these Regulations."
    }
  ],
  "outstanding_effects": [
    {
      "type": "words substituted",
      "affecting": "uksi/2000/656",
      "affecting_title": "The Food Standards Act 1999 (Transitional and Consequential Provisions and Savings) (England and Wales) Regulations 2000"
    },
    {
      "type": "words substituted",
      "affecting": "ssi/2000/62",
      "affecting_title": "The Food Standards Act 1999 (Transitional and Consequential Provisions and Savings) (Scotland) Regulations 2000"
    },
    {
      "type": "inserted",
      "affecting": "wsi/2001/2198",
      "affecting_title": "The Meat (Enhanced Enforcement Powers) (Wales) Regulations 2001"
    },
    {
      "type": "amended",
      "affecting": "ssi/2000/171",
      "affecting_title": "The Meat (Enhanced Enforcement Powers) (Scotland) Regulations 2000"
    },
    {
      "type": "amended",
      "affecting": "uksi/2000/225",
      "affecting_title": "The Meat (Enhanced Enforcement Powers) (England) Regulations 2000"
    },
    {
      "type": "words substituted",
      "affecting": "ssi/2002/234",
      "affecting_title": "The Meat (Hazard Analysis and Critical Control Point) (Scotland) Regulations 2002"
    },
    {
      "type": "inserted",
      "affecting": "ssi/2002/234",
      "affecting_title": "The Meat (Hazard Analysis and Critical Control Point) (Scotland) Regulations 2002"
    },
    {
      "type": "inserted",
      "affecting": "uksi/2002/889",
      "affecting_title": "The Meat (Hazard Analysis and Critical Control Point) (England) Regulations 2002"
    },
    {
      "type": "words substituted",
      "affecting": "uksi/2002/889",
      "affecting_title": "The Meat (Hazard Analysis and Critical Control Point) (England) Regulations 2002"
    },
    {
      "type": "words substituted",
      "affecting": "wsi/2002/1476",
      "affecting_title": "The Meat (Hazard Analysis and Critical Control Point) (Wales) Regulations 2002"
    },
    {
      "type": "inserted",
      "affecting": "wsi/2002/1476",
      "affecting_title": "The Meat (Hazard Analysis and Critical Control Point) (Wales) Regulations 2002"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/539/regulation/8",
    "retrieved_at": "2026-10-29T13:14:57.354475+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."
}