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The Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1994

S.I. 1994/1029 · Made 7 April 1994

Original text. legislation.gov.uk does not revise statutory instruments, so later amendments are not shown here. Changes made to it are listed under each provision when known.

FOOD

Made 7th April 1994

Laid before Parliament 7th April 1994

Coming into force 1st May 1994

The Minister of Agriculture, Fisheries and Food, and the Secretaries of State respectively concerned with health in England and food and health in Wales, in relation to England and Wales, and the Secretary of State, in relation to Scotland, acting jointly, in exercise of the powers conferred on them by sections 16(1)(b), (c), (d) and (f), 16(2)(a), 16(3), 17(1), 19(1)(b), 26, 37(2), 48(1) and 49(2) of, and paragraphs 2(1), 3(1), 5(1), (2)(a)(3), 6(1)(a), 7(1) and (2) of Schedule 1 to, the Food Safety Act 1990f1 and of all other powers enabling them in that behalf; the Minister of Agriculture, Fisheries and Food and the Secretary of State, being Ministers designatedf2 for the purposes of section 2(2) of the European Communities Act 1972f3 in relation to the common agricultural policy of the European Community, acting jointly, in exercise of the powers conferred on them by the said section 2(2), and of all other powers enabling them in that behalf, after consultation in accordance with section 48 of the said Act of 1990 with such organisations as appear to them to be representative of interests substantially affected by the Regulations (in so far as the Regulations are made in exercise of the powers conferred by the said sections of the said Act of 1990), and after consultation with the Council on Tribunals in accordance with section 8 of the Tribunals and Inquiries Act 1992f4 hereby make the following Regulations:—

Annotations to the whole text

Footnotes

f1

1990 c. 16; “the Ministers” is defined in section 4(1) of the Act.

f2

S.I. 1972/1811.

f3

1972 c. 68.

f4

1992 c. 53.

Contents

  1. Part I: PRELIMINARY
  2. 1Title and commencement
  3. 2Interpretation
  4. 3Exemptions
  5. Part II: LICENSING OF SLAUGHTERHOUSES, CUTTING PREMISES,COLD STORES AND RE-WRAPPING CENTRES
  6. 4Issue of licences
  7. 5Revocation of licences
  8. 6Appeals Tribunal
  9. 7Prohibition on the slaughter at a slaughterhouse of a bird or rabbit not intended for sale for human consumption
  10. Part III: SUPERVISION AND CONTROL OF PREMISES
  11. 8Supervision of premises
  12. 9Designation of official veterinary surgeons
  13. 10Powers of official veterinary surgeons and veterinary officers
  14. 11Authorisation of plant inspection assistants
  15. 12Inspection and health marking
  16. 13Notice of slaughter
  17. Part IV: CONDITIONS FOR THE MARKETING OF FRESH MEAT
  18. 14General conditions
  19. 15Transport documentation
  20. Part V: SLAUGHTER, PROHIBITIONS AND CONDITIONS
  21. 16Prohibition and conditions of slaughter
  22. Part VI: ADMINISTRATION, PENALTIES AND ENFORCEMENT
  23. 17Records of inspections
  24. 18Duties of occupier
  25. 19Duties of producer
  26. 20Offences and penalties
  27. 21Recovery of costs
  28. 22Information to be provided by the food authorities
  29. 23Defences in relation to exports
  30. 24Enforcement
  31. 25Application of various sections of the Act
  32. 26Revocations
  33. 27Amendments
  34. Signature
  35. Schedule 1CONSTRUCTION, LAYOUT AND EQUIPMENT OF SLAUGHTERHOUSES,(EXCEPT LOW THROUGHPUT SLAUGHTERHOUSES), CUTTING PREMISES (EXCEPT LOW THROUGHPUT CUTTING PREMISES), COLDSTORES AND REWRAPPING CENTRES-GENERAL REQUIREMENTS
  36. Schedule 2: CONSTRUCTION, LAYOUT AND EQUIPMENT OF SLAUGHTERHOUSES,(EXCEPT LOW THROUGHPUT SLAUGHTERHOUSES) ADDITIONAL REQUIREMENTS
  37. 1Paragraph 1
  38. Schedule 3: CONSTRUCTION, LAYOUT AND EQUIPMENT OF CUTTING PREMISES (EXCEPT LOW THROUGHPUT CUTTING PREMISES) ADDITIONAL REQUIREMENTS
  39. 1Paragraph 1
  40. Schedule 4: CONSTRUCTION, LAYOUT AND EQUIPMENT OF COLD STORES ADDITIONAL REQUIREMENTS
  41. 1Paragraph 1
  42. 2Paragraph 2
  43. Schedule 5: CONSTRUCTION, LAYOUT AND EQUIPMENT OF LOW THROUGHPUT SLAUGHTERHOUSES AND LOW THROUGHPUT CUTTING PREMISES
  44. IGENERAL REQUIREMENTS
  45. Part II: LOW THROUGHPUT SLAUGHTERHOUSES-ADDITIONAL REQUIREMENTS
  46. 11Paragraph 11
  47. Schedule 6: HYGIENE REQUIREMENTS IN RELATION TO STAFF, PREMISES, EQUIPMENT AND IMPLEMENTS
  48. 1Requirements applicable to all premises
  49. 2Requirements applicable to all premises
  50. 3Requirements applicable to all premises
  51. 4Requirements applicable to all premises
  52. 5Requirements applicable to all premises
  53. 6Requirements applicable to all premises
  54. 7Requirements applicable to all premises
  55. 8Requirements applicable to all premises
  56. 9Requirements applicable to all premises
  57. Schedule 7: PRE-SLAUGHTER HEALTH INSPECTION
  58. 1Paragraph 1
  59. 2Paragraph 2
  60. 3Paragraph 3
  61. 4Paragraph 4
  62. 5Paragraph 5
  63. 6Paragraph 6
  64. 7Paragraph 7
  65. 8Paragraph 8
  66. 9Paragraph 9
  67. 10Paragraph 10
  68. 11Paragraph 11
  69. 12Paragraph 12
  70. 13Paragraph 13
  71. 14Paragraph 14
  72. 15Paragraph 15
  73. 16Paragraph 16
  74. 17Paragraph 17
  75. Schedule 8: HYGIENE REQUIREMENTS FOR SLAUGHTER AND THE HANDLING OF FRESH MEAT
  76. 1Paragraph 1
  77. 2Paragraph 2
  78. 3Paragraph 3
  79. 4Paragraph 4
  80. 5Paragraph 5
  81. 6Paragraph 6
  82. 7Paragraph 7
  83. 8Paragraph 8
  84. 9Paragraph 9
  85. 10Paragraph 10
  86. 11Paragraph 11
  87. 12Paragraph 12
  88. 13Paragraph 13
  89. 14Paragraph 14
  90. Schedule 9: POST-MORTEM HEALTH INSPECTION
  91. Part I: GENERAL REQUIREMENTS
  92. 1Paragraph 1
  93. 2Paragraph 2
  94. 3Paragraph 3
  95. 4Paragraph 4
  96. 5Paragraph 5
  97. 6Paragraph 6
  98. 7Paragraph 7
  99. Part II: INDICATIONS OF UNFITNESS FOR HUMAN CONSUMPTION
  100. 1Paragraph 1
  101. 2Paragraph 2
  102. 3Paragraph 3
  103. Schedule 10: PROVISIONS CONCERNING MEAT INTENDED FOR CUTTING
  104. 1Paragraph 1
  105. 2Paragraph 2
  106. 3Paragraph 3
  107. 4Paragraph 4
  108. 5Paragraph 5
  109. 6Paragraph 6
  110. 7Paragraph 7
  111. 8Paragraph 8
  112. Schedule 11: HEALTH MARKING
  113. 1Paragraph 1
  114. 2Paragraph 2
  115. 3Paragraph 3
  116. 4Paragraph 4
  117. 5Paragraph 5
  118. 6Paragraph 6
  119. 7Paragraph 7
  120. 8Paragraph 8
  121. Schedule 12: STORAGE
  122. 1Paragraph 1
  123. 2Paragraph 2
  124. 3Paragraph 3
  125. Schedule 13: WRAPPING AND PACKAGING OF FRESH MEAT
  126. 1Paragraph 1
  127. 2Paragraph 2
  128. 3Paragraph 3
  129. 4Paragraph 4
  130. 5Paragraph 5
  131. 6Paragraph 6
  132. Schedule 14: TRANSPORT
  133. 1Paragraph 1
  134. 2Paragraph 2
  135. Schedule 15: MEAT HYGIENE APPEALS TRIBUNAL
  136. 1Paragraph 1
  137. 2Paragraph 2
  138. 3Paragraph 3
  139. 4Paragraph 4
  140. Schedule 16: QUALIFICATIONS OF INSPECTORS
  141. 1Paragraph 1
  142. 2Paragraph 2
  143. 3Paragraph 3
  144. 4Paragraph 4
  145. Schedule 17MODEL
  146. Schedule 18MODEL
  147. Schedule 19MODEL
  148. Schedule 20MODEL
  149. Schedule 21Schedule 21
  150. Schedule 22: INFORMATION TO BE SUPPLIED BY PRODUCER
  151. IPRODUCTION REPORT
  152. IIADDITIONAL INFORMATION
  153. Schedule 23REVOCATIONS
  154. Explanatory note