S.I. No. 152/1989 — Abattoirs Act, 1988 (Abattoirs) Regulations, 1989.

S.I. No. 152/1989 — Abattoirs Act, 1988 (Abattoirs) Regulations, 1989. 1989 152

S.I. No. 152/1989:

ABATTOIRS ACT, 1988 (ABATTOIRS) REGULATIONS, 1989.

ABATTOIRS ACT, 1988 (ABATTOIRS) REGULATIONS, 1989.

I, MICHAEL O'KENNEDY, Minister for Agriculture and Food in exercise of the powers conferred on me by sections 20 and 61 of the Abattoirs Act, 1988 (No. 8 of 1988), hereby make the following Regulations:

PART I PRELIMINARY AND GENERAL

Citation.

1. These Regulations may be cited as the Abattoirs Act, 1988 (Abattoirs) Regulations, 1989.

Commencement.

2. These Regulations shall come into operation on the 22nd day of June, 1989.

Definitions.

3. (1) In these Regulations—

"approved instrument" means an instrument which is declared by an order made under section 16 of the Slaughter of Animals Act, 1935 (No. 45 of 1935), and for the time being in force to be an approved instrument for the slaughter of animals,

"condemned meat" means meat which a veterinary inspector, having carried out the veterinary examinations in accordance with Regulations made under section 39 of the Abattoirs Act 1988 , has declared unfit for human consumption.

"ear tag" means an ear tag which is of a pattern approved of by the Minister and which complies with the other requirements of Article 24 of the Bovine Tuberculosis (Attestation of the State and General Provisions) Order, 1978, or an ear tag approved by the Department of Agriculture for Northern Ireland, and containing an identification number allocated by that Department,

"identity card" means an identity card issued by the Minister in respect of an animal.

(2) (a) A reference in these Regulations to a Regulation is to a Regulation of these Regulations unless it is indicated that a reference to some other enactment is intended.

(b) A reference in these Regulations to a paragraph is to a paragraph of the provision in which the reference occurs, unless it is indicated that a reference to some other provision is intended.

Responsibility of the occupier.

4. (1) Unless otherwise provided, the occupier of an abattoir shall ensure compliance with these Regulations and shall ensure that staff engaged on the premises are made aware of the provisions of the Regulations.

(2) The occupier of an abattoir and, in so far as each person employed therein is in a position to do so, every such person shall take every reasonable precaution to prevent the contamination of meat in the abattoir or any risk of danger to public health therefrom.

(3) The occupier of an abattoir shall carry out all reasonable directions and comply with all reasonable instructions issued by an authorised officer for the purposes of these Regulations.

PART II REQUIREMENTS FOR CONSTRUCTION OF ABATTOIRS AND THE FACILITIES AND EQUIPMENT THEREIN.

General requirements.

5. Every abattoir shall be—

(1) of sound construction,

(2) adequate in all respects for all its intended purposes, having regard to the number and species of animals to be slaughtered and to the cutting-up and processing of meat to be carried out,

(3) maintained in good condition at all times so as to enable the holder of an abattoir licence to comply with the provisions of the Abattoirs Act, 1988 , and of Regulations made thereunder in relation to such premises, and,

(4) maintained, together with its equipment, in good repair and in sound condition and working order at all times.

Siting and layout.

6. Every abattoir shall be—

(1) located in a place free from such environmental conditions as may adversely affect the hygienic and sanitary operation of the abattoir or which may cause contamination to premises or meat,

(2) adequately separated from other premises and surrounds and shall not contain or communicate directly with any dwelling-house or dwelling quarters,

(3) designed, constructed and used in a manner so as to facilitate the exclusion of rodents, birds, flies and vermin and creatures of all species other than animals for slaughter,

(4) designed and used so as to preclude congested conditions in any part of the premises and contain adequate working space, including height, for the safe and efficient performance of all operations under hygienic conditions,

(5) laid-out, designed and used so as to permit clean operations to be carried out adequately separated from unclean operations which would be liable to cause contamination, and

(6) arranged so as to provide suitable and sufficient space and facilities, including light, for the efficient inspection of meat.

Yards and surrounds.

7. (1) The yards and surrounds of an abattoir shall be free from all obstructions and accumulations of refuse or debris or areas likely to become infested by rodents or. insects.

(2) Suitably paved and drained access roadways and yards which are washable and not prone to cause dust shall be provided.

Lairage.

8. (1) Suitable covered lairage, sufficient for at least one day's kill, shall be provided for the care and protection against adverse weather conditions of animals lodged for slaughter and for the separation of species and of animals naturally hostile to each other and, where pigs are slaughtered, such as will allow pigs to be separated and penned into small groups, as necessary.

(2) The lairage shall be—

(a) constructed of suitable impervious materials so as to facilitate easy and thorough cleaning and disinfection,

(b) suitably secure to prevent the escape of any animal,

(c) so located and designed as to ensure that animals for slaughter may not see any blood, offal, carcase or into the slaughtering room or area.

(3) The lairage floors and passageways shall be impervious and properly sloped to ensure satisfactory drainage and so surfaced as to ensure that animals have a safe foothold.

(4) Crush facilities shall be provided where bovine animals are lairaged.

(5) The lairage shall contain a suitable unloading area, with facilities as required, which shall give animals a secure foothold and ensure their safe unloading on arrival at the abattoir.

(6) Lairage facilities shall have both natural and artificial lighting. The level of artificial lighting shall be such as to permit inspection of all animals at any time. During foddering the stalls shall be adequately lit.

(7) The lairage shall contain water troughs in each pen or stall which shall be of a self-filling type and have a sufficient supply of clean and wholesome drinking water at all times.

(8) Where animals are kept at the abattoir for longer than 24 hours before slaughter, covered feeding racks or troughs which permit animals to feed undisturbed shall also be provided.

(9) Water troughs and, as appropriate, feeding racks or troughs shall be so constructed and so positioned that they cannot be readily soiled.

Vehicle washing area.

9. (1) Subject to paragraph (2), suitable and sufficient surfaced area and facilities for washing, cleaning and disinfection of livestock vehicles shall be provided at an abattoir.

(2) An abattoir which—

(a) was constructed or used as an abattoir before the date on which these regulations came into operation, and

(b) physically could not accommodate an area for vehicle washing,

shall be exempt from the provisions of this Regulation where suitable alternative facilities and arrangements are provided and those facilities and arrangements are, in the opinion of an authorised officer enforcing these Regulations, adequate for those purposes.

Manure bay.

10. Where manure is stored at an abattoir, a suitable and sufficient surfaced and enclosed manure bay shall be provided and such bay shall be situated at least 20 metres from any abattoir building and which shall drain to suitable drainage outlets.

Inspection facilities.

11. Facilities enabling veterinary service inspections to be carried out shall be provided. Such facilities shall include wash facilities and either or both an adequately equipped lockable room and cabinet for the exclusive use of the veterinary service and as considered necessary by a veterinary inspector.

Slaughter room or area.

12. (1) A suitable and sufficient separate room or area for slaughtering and dressing purposes only with adequate space and facilities for the slaughter and hygienic dressing of animals and carcases shall be provided.

(2) The slaughter and bleeding area shall be so arranged so as to avoid contamination of or the risk of contamination to meat.

Pig slaughterings.

13. (1) In cases where both pigs and other animals are slaughtered at an abattoir an area, adequately separated from other areas for the scalding, dehairing, scraping and singeing of pigs, shall be provided.

(2) Where pigs are slaughtered at the same time as other animals a separate slaughter area, physically and adequately separated from areas where other animals are slaughtered shall also be provided for the slaughter of pigs.

Offal areas.

14. (1) A suitable and sufficient red offal area and facilities, adequately separated from unclean areas, shall be provided for the hygienic dressing and preparation of red offals including hearts, tongues, livers, kidneys, heads and tails.

(2) Where green offal is prepared for human consumption, a suitable and sufficient separate green offal room and facilities, physically divided from other rooms in the abattoir, shall be provided and shall include—

(a) an area for the emptying and cleansing of stomachs and intestines only, and

(b) an area adequately separated from the first mentioned area which shall be sufficiently spacious for the preparation of casings, tripe or edible fat under hygienic conditions.

Carcase washing area.

15. Where carcases or heads are washed, a washing area, with adequate facilities and containing sufficient space so as to avoid contamination of or the risk of contamination to meat shall be provided for the washing of carcases and heads.

Carcase and meat hanging area.

16. A suitable and sufficient carcase and meat hanging area shall be provided, which is adequately separated, either spatially or physically, from other areas in the abattoir such as will avoid contamination of, or the risk of contamination to meat, and as will allow air to circulate freely at all times between carcases.

Refrigerated and freezer storage accommodation.

17. (1) Unless all meat is to be removed from the abattoir within 24 hours of slaughter of the animals from which the meat is derived, suitable and sufficient refrigerated storage accommodation, equipped with a centigrade thermometer, shall be proved for the storage of—

(a) meat other than edible offal, cooked meat, processed meat and vacuum-wrapped meat at a temperature not exceeding 7° centigrade and

(b) edible offal, cooked meat, processed meat and vacuum-wrapped meat at a temperature not exceeding 3° centigrade.

(2) Where meat is deep frozen at the abattoir, suitable and sufficient freezer storage accommodation, equipped with a centigrade thermometer, shall be provided for the deep freezing and storage of such meat at a temperature of minus 12° centigrade or colder.

Facilities to detain meat.

18. Suitable and sufficient refrigerated accommodation, or other suitable facilities which are confirmed to the satisfaction of an authorised officer shall be provided for the isolation and detention of meat requiring further examination or testing by a veterinary inspector and every such accommodation or other facility shall be capable of being securely locked.

Cutting-up and packaging room.

19. (1) Where cutting up, boning, wrapping and packaging of meat are carried out at an abattoir, a suitable and sufficient temperature controlled cutting-up and packaging room maintained at a temperature not exceeding 12° centigrade when in use and equipped with a centigrade thermometer and other appropriate facilities shall be provided.

(2) Where cut-up or packaged meat (other than vacuum-wrapped meat) is stored at the abattoir, suitable and sufficient refrigerated accommodation shall be provided for the storage of such meat other than offal at a temperature not exceeding 7° centigrade and for the storage of cut-up or packaged offal at a temperature not exceeding 3° centigrade.

Meat processing room.

20. (1) Where meat processing, other than by cooking, takes place at an abattoir, there shall be provided and maintained at a temperature not exceeding 12° centigrade when in use—

(a) a suitable separate room and facilities for the processing and packaging of uncooked processed meat, or

(b) a separate area designated exclusively for processing within the cutting-up and packaging room which is adequate and spatically separated from the cutting-up and packaging operations.

(2) Adequate refrigerated accommodation shall be provided for the storage of uncooked processed meat at a temperature not exceeding 3° centigrade.

Cooked meat processing room, equipment, etc.

21. (1) Where meat processing by cooking takes place at the abattoir, a suitable separate room for the cooking of such meat and for the handling, preparation, wrapping and packaging of cooked meat shall be provided.

(2) Cooking equipment provided shall be suitable and adequate for the efficient and complete cooking process.

(3) Separate and adequate refrigerated accommodation shall be provided for the storage of cooked meat only at a temperature not exceeding 3° centigrade.

Waste room or area.

22. (1) A separate waste room, or surfaced area which is adequately separated and apart from abattoir buildings and lairage, shall be provided for the emptying of stomachs and intestines and for the secure and sanitary storage in waste containers of condemned meat, blood, stomachs, intestines, fat and waste.

(2) Floors and walls of waste rooms or areas shall be impervious and easily washable and disinfectible, and those floors shall be properly drained.

Hide and skin room.

23. Where hides and skins are not removed from the abattoir daily, a suitable and sufficient separate room and facilities, apart from other abattoir rooms, shall be provided for the storage of hides and skins.

Dry-goods storage facilities.

24. Where meat wrapping and packaging operations are carried out, a suitable and adequate, dry, clean, rodent-proof dry goods store or facilities shall be provided for the hygienic storage of packaging and wrapping materials and that area shall not be used as a passage way.

Ingredient storage area.

25. Where food ingredients other than meat are used in meat processing, a suitable clean, dry and rodent-proof area shall be provided for their storage.

Floors.

26. (1) Floors of all rooms of an abattoir shall be—

(a) made of durable, hard wearing, non slip materials impervious to liquids, free of crevices or areas where liquids may lodge and coved, as appropriate, at their junctions with walls,

(b) sloped with a drainage gradient of at least 1 in 60 to suitably designed floor channels, if used, and to trapped gullies fitted with metal grids within the premises except in cold rooms and dry good storage rooms where floors may drain to doors, and

(c) constructed so as to facilitate easy and thorough washing, cleaning and disinfecting.

(2) Floor drainage from unclean areas or rooms of the abattoir shall not drain into clean areas or rooms.

Walls.

27. All internal wall surfaces of the slaughter, dressing, cutting-up, meat processing, handling and storage areas of an abattoir shall have a smooth, durable, impervious, light coloured, non-corrodible, non-toxic and non-flaking finish and shall be so constructed so as to facilitate easy and thorough cleaning and disinfecting.

Roofs and ceilings.

28. (1) The interior surfaces of roofs or ceilings of slaughter and dressing areas and rooms where meat is processed, handled or stored shall be of a smooth, durable, light coloured, impervious material and so constructed as to minimise condensation, mould development, flaking and the lodgement of dirt and as shall facilitate easy and thorough cleaning.

(2) No drainpipe shall be located in the interior of any room of an abattoir and roofs shall be so constructed and maintained so as to be in a waterproof condition at all times.

(3) Roof vents, where provided, shall be properly screened to preclude vermin and insects.

Doors and windows.

29. (1) All external doors and windows shall be constructed so as to prevent the entry of rodents, birds and insects.

(2) All doors and door frames in an abattoir shall have, and in the case of timber doors shall be sheeted with, a smooth, washable, impervious, non-corrodible and light coloured surface which can be easily cleaned and disinfected.

(3) Doorways in an abattoir shall be of sufficient width to avoid contact between meat and the doorway.

(4) Windows in an abattoir shall be fitted with screens to exclude flies.

(5) Window sills in an abattoir shall be suitably sloped to avoid lodgement of dust and dirt and to facilitate cleaning.

Lighting and wiring.

30. (1) All parts of an abattoir shall be lighted adequately, by natural or artificial means or by a combination of both, so as to easily facilitate inspection and detection of any abnormalities in animals or meat and to enable all operations to be carried out with due efficiency and safety.

(2) The lighting provided in an abattoir shall not distort the natural colour of meat.

(3) Light fittings in an abattoir shall be of such suitable construction as to facilitate cleaning and shall be protected by light guards against accidental breakage.

(4) Electric wiring, and installations in an abattoir shall be enclosed in suitable trunking or casing and electrical systems within abattoirs shall conform to recognised industrial standards.

Ventilation.

31. (1) Adequate through ventilation shall be provided in all parts of an abattoir, except in the case of refrigerated cold room and freezer facilities, either by natural or mechanical means or by a combination of both.

(2) Where there is excessive condensation or steam is used, extractors shall also be provided in suitable locations and used as necessary and all air vents in an abattoir shall be properly screened to exclude vermin and insects.

Drainage.

32. (1) All interior and exterior parts of an abattoir shall be properly sloped and drained to ensure that

(a) liquids run off, and

(b) effluent is disposed of in a sanitary manner.

(2) All drainage outlets both within and without abattoir buildings shall be trapped and fitted with suitable metal grids.

(3) Drainage systems in an abattoir shall be kept in good working order and condition and shall be kept free of any accumulations of debris.

(4) Where appropriate, a properly constructed, easily cleanable screening chamber or sump of adequate capacity and located in the open shall be provided in the drainage system of the abattoir for the retention of particulate and coagulated materials. Grease and sedimentation traps, where in use, shall be fitted with suitable baffles and screens, as necessary.

(5) Air-intake and venting pipes to the drainage system shall not be located inside any abattoir building.

Storage of equipment, and cleaning materials.

33. (1) Suitable and adequate facilities shall be provided in an abattoir for the storage of equipment, appliances, instruments, and cleaning materials.

(2) Disinfectants, detergents, insecticides and similar substances shall be clearly identified by name and securely stored in a separate room in the abattoir.

Water supply.

34. (1) Subject to paragraph (2), an abattoir shall have available a sufficient and constant supply of clean potable water which satisfies the requirements of the European Communities (Quality of Water Intended for Human Consumption) Regulations, 1988 ( S.I. No. 81 of 1988 ).

(2) Both hot and cold water supply shall be provided, delivered under sufficient pressure and adequate for all abattoir operations and hot water used for washing and sterilising equipment shall be at least 82° centigrade.

Chlorination and purification facilities.

35. Where considered necessary by an authorised officer, suitable and satisfactory automatic water chlorination or purification systems shall be provided, and maintained in efficient working order at an abattoir.

Water storage.

36. If water is stored in an abattoir it shall be contained in covered tanks which shall be constructed of an inert material and maintained in a clean state.

Hosing facilities.

37. A hose point or points and hosing facilities shall be provided at a suitable location or locations for the purpose of cleaning the abattoir including all lairages and yards.

Taps, soap, towels, etc.

38. (1) Taps supplying any wash hand basins to which these Regulations relate shall not be operable by hand or arm.

(2) An adequate and constant supply of liquid disinfecting soap and single use towels shall be provided at every wash hand basin to which these Regulations relate.

(3) Suitable hygienic dispensers shall be used for both soap and towels and suitable waste receptacles shall be provided for used towels at an abattoir.

Workstation wash-hand basins.

39. A sufficient number of suitable stainless steel wash-hand basins, with both hot and cold running water or warm running water at a suitably controlled temperature, which are positively ducted through pipes directed to drains or channels, shall be provided at easily accessible locations as close as possible to the workstations within the abattoir.

Wash-up trough.

40. A suitable wash-up trough shall be provided in the abattoir for the washing and rinsing of instruments, utensils and small pieces of abattoir equipment.

Sterilising facilities.

41. (1) The wash hand basins in an abattoir shall be equipped with sterilisers, which heat water to at least 82° centigrade and which are positively ducted through pipes directed to drains or channels, for sanitising knives and small implements.

(2) Suitable washing and sterilising facilities shall be provided at an abattoir for saws and other equipment which come in contact with meat.

Equipment and appliances general requirements.

42. (1) The surfaces of all fittings and installations in all rooms of an abattoir where meat is handled, prepared, processed or stored shall be made of a durable, impervious, washable material which is resistant to corrosion and shall be of such construction, design, and so located, as to enable them to be easily and thoroughly cleaned, maintained and disinfected and to meet hygiene requirements and tubular and box materials, where used, shall be sealed adequately to prevent accumulation of contaminating materials.

(2) The surfaces of all equipment, appliances, utensils, tables, racks, instruments, trolleys and containers with which meat comes in contact, or is likely to come in contact, at an abattoir shall be non-corrodible, and so designed and of such sound construction and suitable impervious durable materials as to enable them to be easily and thoroughly inspected, cleaned, and disinfected and not liable to cause contamination, taint, discolouration or otherwise adversely affect meat in any form.

(3) Suitable and sufficient facilities and equipment shall be provided for the evisceration of animals and for the retention and identification, for inspection purposes, of carcases, offal and viscera at an abattoir.

(4) Suitable and sufficient facilities and equipment shall be provided, as appropriate, for the dressing, handling, hanging, conveying, preparation, cutting-up, boning, vacuum wrapping, packaging, processing, weighing, storage and loading of meat in a hygienic manner at an abattoir.

Wooden equipment and instruments

43. (1) Equipment, appliances, instruments and fittings made in whole or in part from wood shall, subject to paragraph (2), be excluded from rooms of abattoirs where meat is handled, prepared, processed or stored.

(2) Where premises were constructed or being used as abattoirs before the coming into operation of these Regulations the requirement in paragraph (1) shall not have effect in respect of such premises until the expiry of five years after the commencement of these Regulations.

Stunning and slaughter equipment.

44. An abattoir shall have such suitable and approved instruments facilities, and equipment for the restraint and humane stunning and slaughter of animals and such instruments facilities and equipment shall be maintained in good condition and working order.

Collection and storage of blood.

45. (1) An abattoir shall have suitable facilities, containers or tanks for the collection and storage of blood in a sanitary manner during bleeding.

(2) Blood containers shall be provided with close fitting covers and drains to blood tanks shall be fitted with a suitable grid and shall be easy to empty, clean and disinfect.

Rails, hooks, etc.

46. (1) An abattoir shall have a suitable system of overhead rails for the hygienic bleeding of animals, as necessary and for the hanging, handling, dressing, conveyance and cooling of carcases or parts thereof.

(2) Rails, racks, cradles, spreaders, hooks and all similar devices used at an abattoir shall be constructed of corrosion resistant metal and constructed so as to facilitate easy and thorough cleaning and disinfecting.

(3) Hanging rails, hooks and racks shall be so arranged and at sufficient height as to prevent meat in an abattoir becoming contaminated or coming into contact with floors, walls, doors or other surfaces.

(4) Adequate hanging rails, hooks and racks shall be provided in the abattoir to permit the proper handling, hanging and storage of carcases and meat and to allow for the free circulation of air at all times around hung carcases or meat.

Evisceration equipment.

47. An abattoir shall have suitable evisceration equipment and facilities for the hygienic evisceration of animals and the hygenic handling of viscera.

Scalding tank.

48. Where pigs are slaughtered at an abattoir, a scalding tank shall be provided in a separate area with suitable and sufficient drainage and ventilation for the scalding of pigs.

Meat containers and trolleys.

49. As necessary, suitable and sufficient containers and trolleys shall be provided at an abattoir for the handling, conveyance or storage of meat or blood intended for human consumption and the said containers and trolleys shall, as necessary, be fitted with close fitting lids or covers for storage purposes and shall only be used for meat or blood intended for human consumption.

Tables, benches, etc.

50. Tables, benches, shelving, racks, containers and similar items of equipment shall be suitable for the purpose intended and shall be so constructed and of such suitable materials as meet hygiene requirements, shall be easily washed, cleaned and disinfected and shall be free from defects, cracks and crevices.

Waste containers and conveyors.

51. (1) A sufficient quantity of suitable waste containers shall be provided at every abattoir and shall be identified as such and shall be of adequate capacity, of robust construction and so designed as to prevent the seepage of blood, fluid or contents and shall be provided with close-fitting lids or covers. Container lids or covers shall be kept in position at all times during operations except when being filled, emptied or cleaned.

(2) Where used, mechanical waste conveyors shall—

(a) be so constructed as to facilitate their easy and thorough cleaning and disinfecting,

(b) be used in a manner which avoids the contamination or risk of contamination to meat or abattoir premises.

(3) Separate waste containers shall be provided, as may be required by an authorised officer, for the storage of condemned meat or offal prior to their removal from the abattoir and every such container shall be clearly identified with the words "CONDEMNED MEAT" and shall be capable of being securely locked.

(4) Waste containers and conveyors used in an abattoir shall not be used for the handling or storage of meat intended for human consumption.

(5) Waste containers used in an abattoir shall be easily and thoroughly cleaned and disinfected.

First-aid materials.

52. Suitable and sufficient bandages, dressings, including waterproof dressings, and antiseptic for first-aid treatment shall be provided in every abattoir, in a readily accessible position, for the use of abattoir workers.

Staff changing room facilities.

53. Suitable and adequate changing room facilities, including lockers, separate from rooms or areas in which meat, offal or waste is handled or stored, shall be provided for the storage of protective clothing in a hygienic manner separate from the personal clothing, footwear and effects of abattoir workers, as appropriate.

Staff toilet and washing facilities.

54. (1) Suitably adjacent to the changing room facilities an abattoir shall have, as appropriate, adequate toilet facilities equipped with flushing systems for the use of abattoir workers and the toilet facilities provided shall have a suitable and independent separate drainage system.

(2) Rooms containing toilet facilities in an abattoir shall either open directly to the outer atmosphere or be adequately separated from any room, which may at any time contain meat, by an intervening adequately ventilated space and both toilet facilities and intervening spaces, as appropriate, shall be ventilated to the outer atmosphere by natural or mechanical means.

(3) A sufficient number of wash hand basins supplied with both hot and cold running water or warm running water at a suitable controlled temperature shall be provided near the said toilet and changing room facilities and the basins provided shall not be used for any purpose other than for securing the personal cleanliness of the user.

(4) In all abattoirs, suitable notices shall be displayed prominently

( a) near the toilet facilities instructing workers to wash their hands after using the toilet, and

( b) near the changing room facilities instructing workers to wash their hands before each work session.

Floors and walls of staff facilities.

55. Floors, walls and fittings of changing rooms and toilet areas in an abattoir shall be made of durable, impervious, washable material and be so constructed as to enable such surfaces to be easily cleaned and disinfected.

PART III REQUIREMENTS FOR THE OPERATION AND MANAGEMENT OF ABATTOIRS

Slaughtering times.

56. (1) The days and the times of slaughter at an abattoir shall be such as to facilitate the veterinary examination of the animals concerned by way of ante-mortem and post-mortem inspection.

(2) Where exceptional circumstances arise or where it is found necessary to slaughter outside the appointed days and times, the prior approval of the local authority shall be necessary to so slaughter.

(3) The provisions of paragraph (1) of this Regulation in relation to ante-mortem inspection shall not apply in respect of any animal whose immediate slaughter is necessary by reason of accidental injury within the previous 24 hours and in any such case the carcase, offal and viscera of such slaughtered animal shall be retained and held separate for post-mortem inspection by the veterinary inspector who shall be notified as soon as possible.

Reception of animals.

57. (1) All animals delivered to an abattoir for the purpose of slaughter shall be unloaded, moved and handled in such a manner as shall cause no injury, cruelty or undue stress or excitement to those animals and particular care shall be exercised to ensure that no carcase damage could result from the manner in which such animals are unloaded, moved, handled and penned.

(2) When animals are moved within the precincts of an abattoir the following provisions shall apply—

( a) herd instincts shall be utilised as far as possible;

( b) droving instruments shall be used solely to guide animals;

( c) animals shall not be struck, kicked, prodded with pointed instruments and pressure shall not be applied to any particularly sensitive part of any animal.

Washing and disinfecting vehicles.

58. (1) ( a) Every owner of a vehicle and every driver of a vehicle, used for the transport of animals to an abattoir, shall cause the vehicle and every container or trailer so used with that vehicle to be cleaned, hosed-down and disinfected immediately following the delivery of the animals to the abattoir.

( b) For the purposes of sub-paragraph (a) of this paragraph, all loose material adhering to the surfaces of the vehicle shall be scraped off and waste, including straw and dung, derived from the cleaning and hosing-down shall be deposited in the waste containers or facilities provided for that purpose where the vehicles are being so cleaned or hosed-down.

(2) ( a) The occupier of an abattoir or any other appropriate person employed upon the premises shall facilitate the cleaning, hosing-down and disinfecting of vehicles used to transport animals to the abattoir by making adequate hosing facilities and disinfectant readily available.

( b) Where an abattoir does not contain adequate facilities for cleaning, hosing-down and disinfecting of livestock vehicles for the purposes of paragraph (1) of this Regulation and is exempted from such requirement under the provisions of Regulation (9), the provisions of this Regulation shall be complied with elsewhere than at the abattoir to the satisfaction of an authorised officer.

(3) ( a) Notwithstanding paragraphs (1) and (2) of this Regulation, where on a particular day a vehicle is used exclusively for the transport of animals to the abattoir by consecutive journeys conveying animals from one particular place to that abattoir, then the requirements of the said paragraph (1) need only be complied with immediately following the last delivery of animals to that abattoir on that day.

( b) Where in the case of the delivery to the abattoir of only part of the load of animals being conveyed in a vehicle, the requirements of this Regulation shall not apply but nothing in this Regulation shall be construed as restricting the application of the provisions of the Transit of Animals Orders, 1927 to 1983, to the vehicle.

(4) Every instruction an authorised officer may give relating to the cleaning, hosing-down or disinfecting of a vehicle to which this Regulation relates shall be complied with by the owner or driver thereof as indicated by the authorised officer.

Identity cards, movement permits, certificates, ear tags, etc.

59. (1) No cattle over the age of 6 weeks shall be accepted for slaughter by an abattoir unless, affixed to its ear, each such animal bears an approved ear tag, the number of which should correspond to a valid identity card or movement permit issued by the Department of Agriculture and Food or the Department of Agriculture for Northern Ireland;

(2) The occupier of an abattoir shall check, collect and surrender the cattle identity cards or movement permits for cattle which were accepted for slaughter to an authorised officer who shall pass them to the appropriate District Veterinary Office of the Department of Agriculture and Food.

(3) Upon completion of slaughter, ear tags shall with the approval of an authorised officer, be removed and held in a separate and secure place in the abattoir concerned for collection by an officer of the Department of Agriculture and Food.

(4) The occupier of an abattoir shall, on request, provide such information to an authorised officer in relation to animals delivered to the abattoir as that officer may require.

(5) No person shall bring or cause to be brought into an abattoir any animal which he knows or suspects to be diseased or injured or otherwise affected by any other condition unless such animal has been examined by a veterinary surgeon within the period of 24 hours immediately before its arrival at the abattoir and is accompanied by a veterinary certificate containing the information set out in the Schedule to these Regulations and every such certificate shall be presented at the time of the ante-mortem veterinary inspection to the veterinary inspector: Provided that where the injury occurs in respect of that injury

Treatment of animals in lairage/pens

60. (1) Without prejudice to the temporary grazing in an adjacent pasture of animals intended for slaughter where animals are kept at the abattoir for slaughter such animals shall not be confined elsewhere than in the lairage and all reasonable precautions shall he taken to ensure that such animals are not subjected to any unnecessary stress, suffering or cruelty or are not overcrowded in the lairage and, in particular where animals are kept overnight, they shall have sufficient space to lie down.

(2) No animal shall be kept at the abattoir for a longer period than may be necessary for the purpose of preparing such animal for slaughter.

(3) Every animal brought to an abattoir and confined in any lairage or pen upon the premises prior to being slaughtered shall be protected against adverse weather conditions and provided during such confinement with a sufficient quantity of clean and wholesome drinking water and, if confined for any period exceeding 24 hours, with sufficient and suitable bedding material and a sufficient quantity of suitable and wholesome food at regular intervals.

(4) Animals which are naturally hostile or strange to each other on account of their species, sex, age or origin shall be separated and kept apart from each other in the lairage and every horned or fractious animal shall be penned or restrained separately.

(5) The condition and state of health of lairaged animals shall be inspected at regular intervals and attended to as necessary.

(6) Arrangements shall be made to have animals known or suspected of being diseased or injured or otherwise affected by any other condition and animals detained by the veterinary inspector separated from other animals in the lairaging area.

Ante-mortem examination.

61. (1) The occupier of an abattoir shall present and make available for ante-mortem examination all animals which are intended for slaughter.

(2) The occupier of an abattoir or any other person employed there shall provide such assistance as is required by the veterinary inspector engaged in ante-mortem examinations.

(3) Animals found on ante-mortem examination to be unfit for slaughter shall be detained or removed from the abattoir as may be directed by the veterinary officer.

Resting of animals.

62. (1) Prior to slaughter at an abattoir, animals shall be in a rested condition.

(2) Where the animals are stressed, tired or excited they shall be rested for a period deemed necessary by the veterinary inspector before their slaughter.

Immediate slaughter of injured animals.

63. Any animal injured or in pain, shall be slaughtered as soon as possible after arrival at the abattoir.

Restraining of animals.

64. Every occupier of an abattoir and every other person upon the premises involved in the slaughter of animals shall, before proceeding to slaughter an animal, cause such animal to be securely and humanely confined and restrained so as to facilitate the humane slaughtering of such animal.

Place of slaughter.

65. (1) Animals shall not be taken to the place of slaughter unless they are to be slaughtered immediately.

(2) No person shall slaughter any animal in an abattoir in such place, position or other manner that such slaughter can be seen by any other animal.

Manner of slaughter.

66. (1) Every occupier of an abattoir and every other person employed upon the premises in the slaughtering of animals shall, in the process of slaughtering any animal, in addition to having regard to the provisions of the Slaughter of Animals Act, 1935 , and the Regulations made thereunder and without prejudice to the provisions of section 15 (2) of that Act, use such approved instruments and appliances and adopt such approved method of slaughtering, exercise such skill and otherwise take such precautions as may be necessary to secure the slaughter of the animal in as humane a manner as is possible.

(2) Where stunning boxes are in use—

( a ) they shall be adequately lighted by natural or artificial means to encourage animals to enter readily,

( b ) a race or chute to the stunning box shall be provided and it shall be so designed so as to facilitate easy entry by animals and be straight or have only gradual curves to facilitate the free movement of animals to the stunning box.

(3) Dressing operations shall not commence until the animal is dead.

(4) Slaughtering shall not commence on any further animal in the slaughter room or area until the carcase and associated offals of the previous animal slaughtered have been removed from that room or area.

Bleeding of animals.

67. (1) Bleeding shall be—

( a ) carried out immediately after stunning and shall be complete, and

( b ) conducted in such a hygienic fashion so as to prevent contamination to carcases or meat in any form.

(2) Pigs, and as far as possible, all other animals shall be suspended for bleeding but bleeding other than by suspension of cattle and sheep may be permitted only where—

( a ) the slaughter rate is such as readily facilitates hygienic bleeding, and

( b ) the physical lay out and design of the slaughter area, including drainage, is such that hygienic bleeding and preliminary dressing including the removal of the legs at the hock and knee joints is facilitated and achieved, and

( c ) the occupier of the abattoir can satisfy the veterinary inspector that such method of bleeding does not expose the hides or fleeces of cattle or sheep to excessive soiling and does not contaminate meat.

Storage of blood.

68. (1) Blood intended for human consumption shall—

( a ) be collected in a sanitary manner in clean and hygienic containers which shall be clearly identified and properly stored and handled thereafter, and

( b ) if stirring is required, be stirred with instruments which meet hygiene requirements and stirring by hand is hereby prohibited.

(2) If the blood of several animals is collected or stored in the same container, that blood shall be excluded from sale or further processing if the meat of any of those animals has been deemed unfit for human consumption by a veterinary inspector.

(3) Blood not intended for human consumption shall not be allowed, as far as possible, to flow into any drainage system, other than a blood drainage and collection system, but shall be collected in a separate and suitable storage tank or suitable closed and leak-proof waste container provided for that purpose.

(4) Where blood not intended for human consumption is stored in fixed underground tanks, the blood stored therein shall be removed from the abattoir at frequent intervals, or as required by an authorised officer.

Dressing of animals.

69. (1) Animals shall, as far as possible be suspended for dressing.

(2) In the absence of vertical dressing a dressing cradle shall be employed which shall be of sufficient height and so positioned and used so as to prevent the carcase, including the neck, from touching the floor.

(3) Where a dressing rail line system is in use it shall be so arranged and be of sufficient length and height—

( a ) to provide for adequate spacial separation of animals and carcases, and

( b ) to enable dressing operations to be carried out in a hygienic manner.

(4) Animals while being dressed shall not come into contact with other animals, carcases or meat, or the floor or other surfaces (with the exception of dressing cradle surfaces) in the slaughter and dressing area.

(5) Slaughtering of pigs shall not be carried out while other classes of animals are being slaughtered unless special and separate facilities are available and used for their slaughter.

(6) After slaughter, immediate and complete skinning shall be carried out on animals other than pigs.

(7) When pigs are not skinned after slaughter they shall be scalded, dehaired, scraped and singed in the separate area provided for this purpose.

(8) In the case of sheep and goats, heads need not be skinned where no parts therefore are to be used for human consumption.

(9) In the case of cattle, the ear, with identity tag affixed thereto, shall remain attached to the carcase by its natural connection until the post-mortem examination is completed.

(10) Red offal shall be dressed and prepared in the red offal area only while green offal shall be dressed and prepared in the green offal area only.

Evisceration of animals.

70. (1) Evisceration of animals, other than pigs, shall not take place until the skin is first removed.

(2) Evisceration shall be completed without delay and in any event not later than 45 minutes after slaughter. Stomachs and intestines shall not be opened in the slaughter room or area but shall be removed therefrom in a manner which avoids contamination of carcases and red offals, as soon as possible following detachment from the carcase.

(3) Care shall be exercised so as to ensure that—

( a ) there is no unnecessary incision or rupture of any organ during dressing and evisceration, and

( b ) adequate precautions are taken to reduce to a minimum the risk of discharge of materials and fluids from the alimentary tract, urinary bladder and uterus of any animal, and

( c ) offal for human consumption is removed from the carcase in such a way as to avoid contamination of the offal or carcase, and

( d ) after removal, the carcase and viscera are handled in a hygienic manner.

Post-mortem examination.

71. (1) The occupier of an abattoir shall present and make available for post-mortem examination all the carcases, offals and viscera which have been derived from slaughterings on the premises in question.

(2) The occupier of an abattoir or any other person employed there shall provide such assistance as is required by the veterinary inspector engaged in post-mortem examinations of animals and meat.

Presentation of carcases etc. for examination.

72. (1) ( a ) Cattle, sheep and pig carcases with their pleura (chest cavity lining) and peritoneum (abdominal cavity  lining) attached shall be submitted for veterinary examination and, in the case of cattle, shall be split lengthwise into half carcases down the spinal column.

( b ) The veterinary inspector may require any carcase or any head to be split lengthwise for the purpose of veterinary examination.

( c ) Stripping of carcases or cutting into pieces smaller than half carcases or treatment of any part of the slaughtered animal shall not be allowed prior to veterinary examination.

(2) Carcases or sides thereof or offals shall not be interfered with in any manner which may conceal or remove the presence of any disease or abnormality.

Retention of animal parts for examination.

73. (1) The following parts of the slaughtered animal shall be retained and remain identifiable with the carcase for veterinary examination purposes, that is to say, the head, tongue, heart, lungs, liver, mesenteric and omental fat (caul fat), spleen, tail, kidney, backbone, spinal cord, testicles and penis where present in the male, the uterus, ovaries and udder in the female and all lymph nodes of these organs or other parts of the animal.

(2) ( a ) For the purpose of veterinary examination, the heart, lungs, liver, spleen and mediastinum (lining separating both lungs) may either be detached or left attached to the carcase by their natural connections, but if detached, they shall be numbered or identified in some way to enable them to be recognised as belonging to the carcase of the animal from which they were derived and, in the case of cattle, their heads shall, before being detached, be so numbered or identified with the carcase of the animal from which they were derived.

( b ) The kidneys shall remain attached to the carcase by their natural connections but be removed from their fatty covering.

( c ) All parts of a slaughtered animal to which this paragraph relates shall be retained near the relevant carcase until veterinary inspection is complete.

(3) The stomach and gut shall be retained in such a manner so as to be easily identified with the carcase of the animal from which they have been removed until veterinary examination has been completed.

Clearance/detention of carcases.

74. (1) No carcase, offal or any portion of same or meat may be removed from an abattoir without first having undergone veterinary examination.

(2) Where further veterinary examination of carcases or meat is necessary, such carcases or meat shall be detained pending the completion of such further examination.

(3) An authorised officer may direct that detained carcases or meat shall be kept in lockable storage facilities.

Cleansing of carcases, etc.

75. (1) Carcases or parts thereof or offal may be cleansed by means of either potable water spray or trimming and any bone dust, splinters or blood clots which may be present shall be removed.

(2) Cleansing by means of water spray shall be carried out in the appropriate washing area.

(3) Carcases or parts thereof or offal shall not be cleansed by wiping with a cloth.

Protection of meat from contamination.

76. (1) All meat intended for human consumption shall be handled, stored and protected at an abattoir in such manner as will preclude any possibility of contamination following slaughter.

(2) Meat shall not come into contact with the ground, floors, walls or other surfaces or with any matter which may cause contamination.

(3) No substance likely to contaminate or taint meat shall be kept in an abattoir, in any meat storage or hanging area.

(4) The loading or weighing of meat shall be carried out in such manner as to facilitate its hygienic handling and protection from contamination. Such additional precautions as may be directed by an authorised officer including the wearing of neck shields shall also be complied with.

Hanging and storage of meat

77. (1) Meat shall, after dressing, in an abattoir be clean and free from contamination and shall be removed immediately to the carcase hanging area.

(2) Hides, skins, horns, hooves, viscera and similar materials, other than the parts to be retained for veterinary examination and as specified in Regulation 80, shall be removed immediately following dressing to their appropriate storage areas.

(3) Meat may be stored at ambient temperatures within the carcase hanging area of an abattoir prior to removal to separate refrigerated cold room accommodation or from the abattoir, in accordance with these Regulations, unless an authorised officer, having had regard to the actual ambient temperature in any particular case, directs otherwise.

(4) Carcases or parts thereof shall not be removed from the abattoir until rigor mortis has set in.

(5) ( a ) Unless stored under refrigeration, meat shall be removed from the abattoir not later than 24 hours after the slaughter of the animals from which it is derived.

( b ) Where not removed from the abattoir within 24 hours—

(i) meat, other than edible offal, cooked meat, processed meat and vacuum-wrapped meat shall be stored under refrigeration at an internal temperature not exceeding 7° centigrade;

(ii) edible offal, cooked meat, processed meat and vacuum-wrapped meat shall be stored at an internal temperature not exceeding 3° centigrade.

( c ) Meat deep-frozen or stored in a frozen state at an abattoir shall be cooled to and maintained at an internal temperature of minus 12° centigrade or colder.

( d ) Meat stored in refrigerated accommodation or in freezer accommodation at an abattoir shall be stored in a manner which ensures the free circulation of air around such meat at all times and its cooling to required temperatures and in such a manner which precludes the overloading of refrigerated or freezer accommodation or the improper storage or deterioration of such meat.

Storage of game or poultry.

78. Game or poultry of any kind which is not being held in separate hanging or storage facilities at an abattoir, shall not be hung or stored in any meat hanging or storage area unless—

( a ) in the case of game birds or poultry, they shall first have been plucked and, if eviscerated, they shall have been thoroughly washed and cleaned following evisceration,

( b ) in the case of other game, they shall first have been skinned, eviscerated and cleaned,

( c ) there is no contact with the meat of any other animal in the area, and

( d ) there is adequate space to prevent contact with and to avoid contamination between game and poultry of different kinds and to ensure the free circulation of air around such game or poultry.

General provisions re cutting packaging etc. of meat.

79. (1) The cutting, boning, wrapping, packaging or processing of meat in an abattoir shall be conducted in one or more rooms designated for those purposes and in no other place and be carried out—

( a ) in a clean and hygienic manner, and

( b ) in such a way as to avoid any contamination of the meat and to ensure that splinters of bone and clots of blood are removed.

(2) When in use the temperature of the cutting room of an abattoir shall not exceed 12° centigrade.

(3) During cutting, boning, wrapping and packaging the internal temperature of the meat must be kept at a constant 7° centigrade or less unless meat is cut while still hot after slaughter.

(4) Where meat is cut while still hot after slaughter—

( a ) such meat must be transferred directly from the slaughter and dressing area to the cutting-up room.

( b ) The cutting-up room shall be located sufficiently near to the slaughter and dressing area for the meat to be transferred in a single operation and cutting-up shall be carried out immediately after transfer.

(5) As soon as the meat is cut, and where appropriate packaged, it shall be transferred, unless it is to be removed from the abattoir without delay, to the refrigerated or freezer accommodation.

Processing of meat by cooking.

80. (1) The processing of meat by cooking at an abattoir shall be carried out entirely separately from uncooked meat and shall only take place in a separate cooked meat processing room.

(2) Every precaution shall be taken at an abattoir to ensure that cooked meat is not contaminated and that there is no cross-contamination or contact between uncooked and cooked meat and in particular, cooked meat shall not come into contact with surfaces, containers or equipment which have been in contact with uncooked meat or are contaminated in any way.

(3) Persons engaged in the handling and processing of cooked meat—

( a ) shall neither handle raw meat nor be allowed to be engaged on any other work or area at the abattoir, and

( b ) shall observe strict standards of personal hygiene including the wearing of clean protective clothing designed for this purpose only.

(4) Cooked meat shall be stored in refrigerated accommodation reserved for cooked meat only.

(5) Cooked meat for deep freezing, shall be wrapped in accordance with Regulation 85.

Processing of meat (other than by cooking).

81. (1) The processing of meat at an abattoir otherwise than by cooking shall be carried out separately from all other meat, in the temperature controlled room or area designated for this purpose, at a temperature not exceeding 12° centigrade and all necessary precautions shall be taken to prevent cross-contamination between such processed and other meat.

(2) After processing, and where appropriate, packaging, meat processed otherwise than by cooking, shall be transferred, unless it is to be removed from the abattoir without delay, to the refrigerated or freezer accommodation.

Wrapping of meat.

82. (1) Where meat is wrapped and packaged at an abattoir such meat shall be wrapped in food-grade plastic so as to ensure no contact with the outer packaging material.

(2) Wrapping and packaging materials may be used once only.

(3) Wrapping and packaging used for meat shall be clean, hygienic, single-use and shall neither alter the organaleptic characteristics of meat nor taint meat nor contaminate meat with substances harmful to human health and the said wrapping and packaging shall be of sufficient strength and be so used so as to ensure adequate protection of meat from contamination during handling, storage and transport.

(4) Wrapping and packaging for meat shall be maintained in protective covering until it is required for use and shall be stored in the dry-goods storage facilities provided for this purpose at an abattoir.

Vacuum wrapping of meat.

83. Where meat is vacuum-wrapped at an abattoir, it must be sealed air tight under vacuum in vacuum wrapping material in a manner which protects it from contamination.

General hygiene provision.

84. Absolute cleanliness shall be required of premises, equipment, instruments and staff and all operations in an abattoir shall be carried out in a hygienic manner so as to avoid contamination of, or the risk of contamination to, meat.

Hygiene of premises.

85. (1) The yards and surrounds of the abattoir shall be maintained in a clean, tidy and orderly manner.

(2) Lairage facilities and passages used by animals in an abattoir shall be maintained in a clean condition and shall be washed down, cleaned and disinfected as often as is necessary so as to maintain them in a clean condition and water troughs and, where present, feeding troughs, shall be maintained in a clean condition and in good repair.

(3) The floors, all internal surfaces of rooms, and the areas in which animals are slaughtered or where carcases, meat or offal are dressed, stored, cut-up, processed or handled in an abattoir shall, be thoroughly and systematically washed, cleaned and disinfected each day immediately upon the conclusion of usage on that day and as often as is necessary during usage.

(4) Containers, wrapping and packaging used for meat intended for human consumption shall not come into direct contact with contaminating surfaces.

(5) Refrigerated and freezer accommodation at an abattoir shall be thoroughly washed, cleaned and disinfected as often as necessary to ensure that such accommodation is maintained in a clean and hygienic condition.

(6) Where cattle or sheep are to be slaughtered in an abattoir following the slaughter of pigs the slaughter and dressing area shall be thoroughly washed and cleaned following the slaughter and dressing of such pigs before the slaugher of cattle or sheep is commenced.

(7) Screening chambers or sumps in an abattoir shall not be allowed to overfill and accumulated material shall be disposed of in a sanitary manner at regular intervals as necessary.

(8) All drainage covers and grids in an abattoir shall be replaced immediately if damaged, lost or removed.

(9) All drains and traps in an abattoir shall be kept in good working order and cleaned at regular intervals as necessary.

(10) All rooms or areas, including changing rooms and toilet facilities used or intended for the use of abattoir workers, shall be systematically cleaned as often as necessary to ensure that such rooms or areas are maintained in a clean state at all times.

Exclusion of flies, insects, rodents etc.

86. (1) The abattoir shall be kept free of flies and other insects, birds (other than poultry), rodents and other vermin at all times and all necessary precautions shall be taken to prevent any infestation thereof.

(2) The use of disinfectants, insecticides and rodenticides at an abattoir shall not expose meat to any risk of contamination. Rodenticides shall not be laid in any room used for the handling or storage of meat.

(3) No creature of any species (including poultry) shall be permitted to be on an abattoir premises other than animals intended for slaughter.

Use of abattoir.

87. (1) An abattoir shall only be used for slaughtering animals and the preparation of meat and for such other purposes as are connected with the business of an abattoir.

(2) No abattoir shall be used as a sleeping or dwelling place.

Spreading of sawdust.

88. The spreading of sawdust, salt or any other similar substance on the floor of abattoir workrooms or areas and meat storage rooms shall be prohibited.

Protective clothing for visitors.

89. (1) Visitors to an abattoir shall be provided with clean protective clothing, including headgear and footwear, as appropriate.

(2) Protective clothing provided pursuant to paragraph (1) shall be worn by visitors when visiting any room or area where slaughterings are taking place or where meat is being handled, cut-up, stored, processed or cooled.

Hygiene of equipment etc.

90. (1) All abattoir equipment, instruments and fittings, including wash-hand basins, shall be maintained in a clean and hygienic condition.

(2) All abattoir instruments which come into contact with meat (including knives, saws, cleavers, steels and similar items) shall be thoroughly washed, cleaned and sterilised with hot water, at a temperature of at least 82° centigrade, as often as necessary during and immediately following each period of slaughter and at the conclusion of each days usage. In particular, any instrument which becomes, or is suspected of having become, contaminated or infected shall be washed, cleaned and sterilised immediately as described in this Regulation.

(3) Every container used for meat in an abattoir intended for human consumption shall be thoroughly washed, cleaned and disinfected at frequent intervals during operations, as necessary, and also upon the conclusion of usage on every day that it is used.

(4) Where detergents, cleaning agents, disinfectants or similar substances are used to clean abattoir instruments, equipment or containers with which meat comes into contact, their use must be followed by thorough rinsing of such instruments, equipment or containers with potable water. All necessary precautions shall be taken to ensure that such substances are used in a manner that does not contaminate meat or expose meat to any risk of contamination.

(5) Where any scalding tanks are in use in an abattoir, they shall be emptied and washed out upon the conclusion of usage on every day that they are used or more frequently if necessary.

(6) Abattoir instruments for meat cutting shall be used solely for this purpose and shall be stored in a hygienic manner at all times.

(7) Containers and their covers, together with other abattoir equipment, used for the conveying, storage, transport or disposal of all abattoir waste shall not be used in connection with meat intended for human consumption and shall be thoroughly washed, cleaned and disinfected following use.

Staff hygiene etc.

91. (1) Every abattoir worker shall—

( a) keep himself clean and shall wash his hands and his forearms as often as may be necessary and, in particular—

(i) wash his hands immediately before the commencement of each work session,

(ii) keep his fingernails clean at all times,

(iii) wash his hands and forearms immediately following any contact with infected or contaminating matter,

(iv) wash his hands immediately after using toilet facilities, and

(v) deposit waste towels only in a waste receptacle provided for that purpose;

( b) wear clean outer protective clothing, headgear and footwear; protective clothing shall be changed as often as may be necessary and at least daily;

( c ) maintain all machinery, equipment and instruments, including knives, scabbards, steels and fittings, used in connection with meat and for which he is responsible, in a clean and hygienic condition;

( d) not handle meat unnecessarily;

( e) be prohibited from smoking or engaging in any unhygienic practice near meat or in any room used in connection with meat;

( f) take all reasonable precautions to prevent—

(i) any danger to public health or to his own health,

(ii) the contamination of meat; and

( g) take all other reasonable precautions that he may be directed to take by an authorised officer to ensure compliance with these Regulations.

(2) Clothes which have come into contact with diseased or infected meat or other contaminating matter at an abattoir shall be changed immediately.

(3) Working clothes at an abattoir, including hair coverings, should be light-coloured, comfortable, easy to wash and free of loose and unnecessary adornments and material; footwear shall be cleanable and disinfectable.

(4) Aprons used at an abattoir shall be impervious and made of non-woven material.

Health of staff.

92. (1) Any person likely to contaminate meat shall be prohibited from working within an abattoir and, in particular—

( a) persons suffering from or suspected of suffering from any of the following diseases shall be so prohibited, that is to say—

(i) typhoid fever, paratyphus A and B, infectious enteritis (salmonellosis), dysentry, infectious hepatitis or scarlet fever;

(ii) contagious tuberculosis;

(iii) contagious skin disease;

(iv) any infectious or contagious disease which, in the opinion of the Chief Medical Officer responsible for the area in which the abattoir is situated, may constitute a danger to public health;

( b) carriers of agents of diseases specified in subparagraph (a) (i).

(2) As soon as any person engaged in or about any abattoir becomes aware that he is suffering from or is the carrier of any disease or condition to which paragraph (1) relates, he shall forthwith cease work in or about such abattoir and give notice of the fact to the person in charge of the abattoir whereupon that person or the occupier shall immediately notify the veterinary inspector allocated to the abattoir.

(3) An abattoir worker suffering from or the carrier of any of the diseases or conditions specified in paragraph (1) shall not be allowed recommence his duties at an abattoir until such time as a medical certificate attesting that worker's fitness to resume those duties is produced to the occupier of the abattoir and the veterinary inspector allocated to the abattoir and the said certificate shall state that, in the opinion of the medical practitioner issuing the certificate, there is no medical impediment to the employment of that worker in an abattoir.

(4) Any person who engages in an activity outside the abattoir which could cause infection or contamination to, or taint in meat shall not work within any abattoir.

(5) No person with an infected hand or arm wound or abrasion shall work on or handle meat in an abattoir.

(6) No person with a non-infected hand or arm wound or abrasion shall work on or handle meat in an abattoir unless that wound or abrasion is covered by a clean waterproof dressing.

(7) Where an authorised officer so requests, a medical certificate shall be furnished by any person working in an abattoir and the certificate shall indicate whether or not there is any medical reason why that person should not work in an abattoir.

Storage of waste material etc.

93. (1) Meat that is not intended for human consumption shall not be stored in a room, area or container at an abattoir where meat intended for human consumption is handled or stored.

(2) During and upon the completion of the slaughtering of any animal or the dressing of any carcase or the cutting-up or processing of meat in the abattoir the occupier shall cause any inedible offal, bones, trimmings, blood, manure, waste, filth or other refuse products to be deposited without delay in the waste containers provided for that purpose and such materials shall not be deposited or left lying on floors during or after operations.

(3) Waste containers shall be removed from the slaughter, dressing, cutting-up and processing areas of an abattoir as frequently as is necessary and shall be stored only in the waste rooms or areas provided for that purpose.

Condemned meat.

94. Any condemned meat shall be isolated from all other meat and removed immediately after being declared unfit by a veterinary inspector to the separate waste containers provided for this purpose.

Storage and transport of waste containers.

95. (1) Containers used for the storage, transport or disposal of abattoir waste shall, while awaiting removal, be stored in the room or enclosed area reserved for this purpose and be kept covered except when being emptied or filled.

(2) Containers to which this Regulation relates shall, together with their contents, be transported from the abattoir to the point of destination in such manner so as to prevent loss or spillage of any of their contents during transport.

Removal of waste and manure.

96. (1) Slaughtering waste and condemned material shall not be permitted to accumulate excessively and, other than blood stored in fixed underground tanks, shall be removed from the abattoir within three days of the slaughtering to which they relate or more frequently where necessary and as may be required by an authorised officer.

(2) Where manure is stored at an abattoir, it shall only be stored in the manure bay provided for this purpose and such manure shall be removed from the abattoir as often as necessary or as directed by an authorised officer to prevent nuisance or excessive accumulation.

Storage and removal of hides and skins.

97. (1) All hides and skins shall be removed from the dressing floor of an abattoir immediately on detachment from the carcase and shall be conveyed in a hygienic manner, to and stored in the separate facilities provided for their storage.

(2) Where hides and skins are not removed from the abattoir within 24 hours following slaughtering, adequate measures shall be taken for their treatment and for the prevention of attacks thereto by rodents, insects or other vermin. Such additional preventive measures as may be directed by an authorised officer shall also be complied with.

SCHEDULE 1

Regulation 59 (5)

The following information shall be contained in every veterinary certificate accompanying a live animal which is known, or suspected of being diseased or injured or otherwise affected by any other condition and which is intended for slaughter at an abattoir.

( a) Name and address of owner of animal.

( b) Description of animal, identification marks and, where relevant, the animal's ear tag number.

( c) Date and time of clinical examination.

( d ) Suspected disability.

( e ) Signed statement, as follows:—

I hereby certify—

(i) that the information contained in this certificate is, to the best of my knowledge and belief, correct, and

(ii) after making due enquiries and after carrying out a clinical examination and, where considered necessary, further investigation that in my opinion this animal is not affected with any disease or condition liable to render its meat unfit for human consumption and to the best of my knowledge and belief has not received any medicament, antibiotic, chemotherapeutic or other substance which might render its meat unfit for human consumption.

Signed		............................................................ .................................................			(Veterinary Surgeon)
Name in block letters				............................................................ ............................................................ ...................
Address			............................................................ ............................................................ .........................................
............................................................ ............................................................ ............................................................ .........
Date	............................................................ ............................................................ ....................................................

GIVEN under my Official Seal this 22nd day of June, 1989.

MICHAEL O'KENNEDY,

Minister for Agriculture and

Food.

EXPLANATORY NOTE.

These Regulations lay down the requirements for the construction and operation of abattoirs supplying the domestic market.

© Government of Ireland. Oireachtas Copyright Material is reproduced with the permission of the House of the Oireachtas