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The Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995

S.I. 1995/540 · Made 28 February 1995

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 28th February 1995

Laid before Parliament 9th March 1995

Coming into force 1st April 1995

The Minister of Agriculture, Fisheries and Food, the Secretary of State for Health and the Secretary of State for Wales, acting jointly, in relation to England and Wales, and the Secretary of State for Scotland, in relation to Scotland, in exercise of the powers conferred on them by sections 5(6), 6(4), 16(1)(b), (c), (d), (e) and (f), (2)(a) and (3), 17(1), 19(1)(b), 26, 37(2), 48(1) and 49(2) of, and paragraphs 5(1), (2)(a) and (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, and 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(4) of the said Act of 1990 with such organisations as appear to them to be representative of interests likely to be substantially affected by the Regulations (in so far as the Regulations are made in exercise of the powers conferred by the said provisions of the said Act of 1990) 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. Section 6(4) was amended by the Deregulation and Contracting Out Act 1994 (c. 40), section 31 and Schedule 9, paragraph 6.

f2

S.I. 1972/1811.

f3

1972 c. 68.

Contents

  1. Part I: PRELIMINARY
  2. 1Title and commencement
  3. 2Interpretation
  4. 3Exemptions and saving for existing licences
  5. Part II: LICENSING OF SLAUGHTERHOUSES, CUTTING PREMISES, COLD STORES AND RE-WRAPPING CENTRES
  6. 4Issue of licences
  7. 5Revocation of licences
  8. 6Appeals
  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. 9Revocation and suspension of designations
  13. 10Powers of official veterinary surgeons and veterinary officers
  14. 11Authorisation of plant inspection assistants
  15. 12Inspection and health marking
  16. 13Notice of operation of licensed premises
  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 food authorities
  29. 23Enforcement
  30. 24Application of various sections of the Act
  31. Part VII: MISCELLANEOUS AND SUPPLEMENTARY
  32. 25Fresh meat from Northern Ireland, the Isle of Man and the Channel Islands
  33. 26Revocation
  34. 27Amendments
  35. Signature
  36. Schedule 1CONSTRUCTION, LAYOUT AND EQUIPMENT OF SLAUGHTERHOUSES (EXCEPT LOW THROUGHPUT SLAUGHTERHOUSES), CUTTING PREMISES (EXCEPT LOW THROUGHPUT CUTTING PREMISES) COLD STORES AND RE-WRAPPING CENTRES – GENERAL REQUIREMENTS
  37. Schedule 2: CONSTRUCTION, LAYOUT AND EQUIPMENT OF SLAUGHTERHOUSES (EXCEPT LOW THROUGHPUT SLAUGHTERHOUSES) – ADDITIONAL REQUIREMENTS
  38. 1Paragraph 1
  39. Schedule 3: CONSTRUCTION, LAYOUT AND EQUIPMENT OF CUTTING PREMISES (EXCEPT LOW THROUGHPUT CUTTING PREMISES) – ADDITIONAL REQUIREMENTS
  40. 1Paragraph 1
  41. Schedule 4: CONSTRUCTION, LAYOUT AND EQUIPMENT OF COLD STORES – ADDITIONAL REQUIREMENTS
  42. 1Paragraph 1
  43. 2Paragraph 2
  44. Schedule 5: CONSTRUCTION, LAYOUT AND EQUIPMENT OF LOW THROUGHPUT SLAUGHTERHOUSES AND LOW THROUGHPUT CUTTING PREMISES
  45. IGENERAL REQUIREMENTS
  46. Part II: LOW THROUGHPUT SLAUGHTERHOUSES – ADDITIONAL REQUIREMENTS
  47. 11Paragraph 11
  48. Part III: LOW THROUGHPUT CUTTING PREMISES CARRYING OUT DELAYED EVISCERATION – ADDITIONAL REQUIREMENTS
  49. 12Paragraph 12
  50. Schedule 6: HYGIENE REQUIREMENTS IN RELATION TO STAFF, PREMISES, EQUIPMENT AND IMPLEMENTS
  51. 1Requirements applicable to all premises
  52. 2Requirements applicable to all premises
  53. 3Requirements applicable to all premises
  54. 4Requirements applicable to all premises
  55. 5Requirements applicable to all premises
  56. 6Requirements applicable to all premises
  57. 7Requirements applicable to all premises
  58. 9Requirements applicable to all premises
  59. Schedule 7: PRE-SLAUGHTER HEALTH INSPECTION
  60. 1Paragraph 1
  61. 2Paragraph 2
  62. 3Paragraph 3
  63. 4Paragraph 4
  64. 5Paragraph 5
  65. 6Paragraph 6
  66. 7Paragraph 7
  67. 8Paragraph 8
  68. 9Paragraph 9
  69. 10Paragraph 10
  70. 11Paragraph 11
  71. 12Paragraph 12
  72. 13Paragraph 13
  73. 14Paragraph 14
  74. 15Paragraph 15
  75. 16Paragraph 16
  76. 17Paragraph 17
  77. Schedule 8: HYGIENE REQUIREMENTS FOR SLAUGHTER AND THE HANDLING OF FRESH MEAT
  78. 1Paragraph 1
  79. 2Paragraph 2
  80. 3Paragraph 3
  81. 4Paragraph 4
  82. 5Paragraph 5
  83. 6Paragraph 6
  84. 7Paragraph 7
  85. 8Paragraph 8
  86. 9Paragraph 9
  87. 10Paragraph 10
  88. 11Paragraph 11
  89. 12Paragraph 12
  90. 13Paragraph 13
  91. 14Paragraph 14
  92. Schedule 9: POST-MORTEM HEALTH INSPECTION
  93. Part I: GENERAL REQUIREMENTS
  94. 1Paragraph 1
  95. 3Paragraph 3
  96. 4Paragraph 4
  97. 5Paragraph 5
  98. 6Paragraph 6
  99. 7Paragraph 7
  100. Part II: INDICATIONS OF UNFITNESS FOR HUMAN CONSUMPTION
  101. 2Paragraph 2
  102. Schedule 10: PROVISIONS CONCERNING MEAT INTENDED FOR CUTTING
  103. 1Paragraph 1
  104. 2Paragraph 2
  105. 3Paragraph 3
  106. 4Paragraph 4
  107. 5Paragraph 5
  108. 6Paragraph 6
  109. 7Paragraph 7
  110. 8Paragraph 8
  111. Schedule 11: HEALTH MARKING
  112. 1Paragraph 1
  113. 2Paragraph 2
  114. 3Paragraph 3
  115. 4Paragraph 4
  116. 5Paragraph 5
  117. 6Paragraph 6
  118. 7Paragraph 7
  119. 8Paragraph 8
  120. Schedule 12: STORAGE
  121. 1Paragraph 1
  122. 2Paragraph 2
  123. 3Paragraph 3
  124. Schedule 13: WRAPPING AND PACKAGING OF FRESH MEAT
  125. 1Paragraph 1
  126. 2Paragraph 2
  127. 3Paragraph 3
  128. 4Paragraph 4
  129. 5Paragraph 5
  130. Schedule 14: TRANSPORT
  131. 1Paragraph 1
  132. 2Paragraph 2
  133. Schedule 15: MEAT HYGIENE APPEALS TRIBUNAL
  134. 1Paragraph 1
  135. 2Paragraph 2
  136. 3Paragraph 3
  137. 4Paragraph 4
  138. Schedule 16: QUALIFICATIONS OF INSPECTORS
  139. 1Paragraph 1
  140. 2Paragraph 2
  141. 3Paragraph 3
  142. 4Paragraph 4
  143. Schedule 17MODEL
  144. Schedule 18MODEL
  145. Schedule 19MODEL
  146. Schedule 20MODEL
  147. Schedule 21Schedule 21
  148. Schedule 22: INFORMATION TO BE SUPPLIED BY PRODUCER
  149. IPRODUCTION REPORT
  150. IIADDITIONAL INFORMATION
  151. Schedule 23AMENDMENT OF REGULATIONS
  152. Explanatory note