Exports (Meat) Regulations (Cth)
EXPORTS (MEAT) REGULATIONS - Incorporating all amendments by legislation made
to 31 August 1980
- Reprinted as at 31 August 1980 (HISTREG CHAP 140 #DATE 31:08:1980)
to 31 August 1980
- Reprinted as at 31 August 1980 (HISTREG CHAP 140 #DATE 31:08:1980)
*1* The Exports (Meat) Regulations (in force under the Customs Act 1901 and the
Statutory Rules 1961 No. 93 as amended by the other Statutory Rules specified in the following table:
---------------------------------------------------------------------------- Date of Application,
saving
Year and notification Date of or transitional
number in Gazette commencement provisions
---------------------------------------------------------------------------- 1961 No. 93 27 July 1961 1 Oct 1961
1963 No. 143 24 Dec 1963 24 Dec 1963 -
1965 No. 40 1 Apr 1965 1 Apr 1965 -
1966 No. 53 11 Feb 1966 14 Feb 1966 -
1967 No. 113 31 Aug 1967 31 Aug 1967 -
1969 No. 37 13 Mar 1969 13 Mar 1969 -
1971 No. 107 20 Aug 1971 20 Aug 1971 -
1972 No. 8 1 Feb 1972 1 Feb 1972 -
1976 No. 69 23 Feb 1976 23 Feb 1976 -
252 26 Nov 1976 26 Nov 1976 -
253 26 Nov 1976 26 Nov 1976 -
254 26 Nov 1976 26 Nov 1976 -
1977 No. 28 15 Mar 1977 15 Mar 1977 -
45 15 Apr 1977 15 Apr 1977 -
61 25 May 1977 25 May 1977 -
1978 No. 43 22 Mar 1978 22 Mar 1978 -
63 2 May 1978 2 May 1978 -
217 21 Nov 1978 21 Nov 1978 R. 9(2) and (3)
1979 No. 176 4 Sept 1979 4 Sept 1979 -
1980 No. 134 6 June 1980 6 June 1980 -
----------------------------------------------------------------------------
EXPORTS (MEAT) REGULATIONS - TABLE OF PROVISIONS TABLE
TABLE OF PROVISIONS
PART I-PRELIMINARY
Regulation
1. Citation
2. Commencement
3. (Repealed)
4. Repeal and savings
5. Interpretation
6. References to meat
7. Application
8. Delegation
9. Exemption
10. Compliance with forms
PART II-GENERAL PROVISIONS AS TO THE EXPORTATION OF MEAT
11. Exportation of certain meat, meat products and edible offal
prohibited
12. Exportation of meat prohibited except subject to conditions
13. Exportation of meat prohibited unless the meat is of certain kind
14. Export of certain beef prohibited
14A. Exports of briskets prohibited unless exported to an approved place
14B. Export of certain poultry prohibited
PART III-TRADE DESCRIPTIONS
15. Exportation of meat prohibited unless trade description applied
16. Trade description
17. Indication of mass by means of cipher
18. Trade description applies as at date of shipment
19. Export of meat products prohibited unless label approved
PART IV-EXPORT ESTABLISHMENTS
20. Registration of export establishments
21. Site for erection of export establishment to be approved
22. Duration of registration
23. Renewal of registration
24. Number of export establishment
25. Premises at which horsemeat is prepared for export
26. Alterations to export establishment
27. Transfer of registration
28. Cancellation of registration of export establishment
29. Cancellation of certificate of registration
PART V-SUPERVISION, INSPECTION AND EXAMINATION
30. Interpretation
31. Supervision and inspection
32. Suspension of operations at an export establishment
33. Inspection of meat
33A. Improper use of inspection stamp
34. Certain meats to be stamped as approved for export
35. Notice of intention to export
36. Export permits
37. Re-examination of meat and cancellation of permit
38. Certificates as to the condition of meat
39. Removal of meat from export establishment for use in Australia
PART VI-REGISTRATION OF BRANDS
40. Registration of brands
41. Application to be accompanied by copies of brand
42. Registration as trade mark necessary
43. Registration number
44. Assignments and transmissions of trade marks to be notified
45. Cancellation of brand where no longer registered as a trade mark
PART VII-MISCELLANEOUS
46. Inspection of meat
47. Analysts
48. Certificates of analysts
49. Graders
50. Fee for officer's services
51. Meat which is found to be unfit for export
52. Assistance to be given to officers
53. Destruction of vermin
54. Obligations of occupier of export establishment
55. Consequences of failure to comply with last three preceding
regulations
56. Persons to furnish information
57. Persons to comply with directions of an officer
58. Interference with official markings
58A. Use of official stamps and tags
58B. Unauthorized use of official stamps and tags
59. False declarations
60. Failure of refrigerating machinery
61. Obligations of persons engaged at an export establishment
61A. Clothing of employees
61B. Condemned animals
61C. Certain meat not to be brought into export establishments
62. Notice to be given when carcasses brought into export establishment
63. Condemned carcasses
FIRST SCHEDULE
Statutory Rules Repealed
SECOND SCHEDULE
General conditions and restrictions to be complied with in respect of meat
intended for export
THIRD SCHEDULE
Kinds of meat that may be exported
SCHEDULE 4
Indication by cipher of the mass of meat
FIFTH SCHEDULE
Forms
SIXTH SCHEDULE
Conditions to be complied with in respect of premises registered as an export
establishment
SEVENTH SCHEDULE
Design to be applied to a carton, case, crate or cask containing meat that has
been inspected and passed for export
EIGHTH SCHEDULE
(Repealed)
NINTH SCHEDULE
Design to be applied where meat has been prepared under supervision of and
passed by an officer
EXPORTS (MEAT) REGULATIONS - SECT. 1.
Citation
PART I-PRELIMINARY
1. These Regulations may be cited as the Exports (Meat) Regulations.*1*
See notes to first article of this Chapter.
EXPORTS (MEAT) REGULATIONS - SECT. 2.
Commencement
2. These Regulations shall come into operation on the first day of October, 1961.
Regulation 3 repealed by 1978 No. 43 r. 1
* * * * * * * *
EXPORTS (MEAT) REGULATIONS - SECT. 4.
Repeal and savings
4. (1) The Statutory Rules specified in the First Schedule to these Regulations are repealed.
(2) The provisions of the Statutory Rules specified in the First Schedule to these Regulations continue, notwithstanding the repeal effected by the last preceding sub-regulation, to apply in relation to-
(a) meat, meat products and edible offal that were graded, inspected, or passed for export under those provisions;
(b) an export permit that was issued under those provisions;
(c) a certificate issued by an inspector under those provisions; and
(d) a certificate of the results of an analysis made, in relation to meat, meat products or edible offal to which those Statutory Rules apply, by a person who, at the time he made the analysis, was an analyst for the purposes of those Statutory Rules.
(3) Notwithstanding the repeal effected by sub-regulation (1) of this regulation-
(a) an establishment registered, immediately before the commencement of these Regulations, for the carrying on of certain operations specified in the certificate of registration issued in relation to the premises under the Regulations so repealed continues to be registered for the carrying on of the operations so specified after the commencement of these Regulations as if the registration in respect of the premises had been effected under these Regulations on the date of commencement of these Regulations;
(b) a person appointed as a grader or an analyst under the Regulations so repealed and holding office immediately before the commencement of these Regulations continues to hold office as a grader or an analyst, as the case may be, after the commencement of these Regulations as if he had been appointed under these Regulations; and
(c) an approval given by the Minister or the Secretary under a provision of the Regulations repealed by these Regulations and in force immediately before the commencement of these Regulations shall, after that commencement, be deemed to have been given by the Minister or the Secretary, as the case may be, under the corresponding provision of these Regulations.
EXPORTS (MEAT) REGULATIONS - SECT. 5.
InterpretationSub-reg. (1) amended by 1965 No. 40 r. 2; 1977 No. 45 r. 1; 1978 No. 43 r. 2; 1978 No. 63 r. 1; 1978 No. 217 r. 1
5. (1) In these Regulations, unless the contrary intention appears-
"analyst" means a person who holds, or is to be deemed to hold, office as an analyst under sub-regulation 47 (1);
"approved ", in relation to a person or thing, means a person or thing approved by the Secretary for the purposes of the provision in which the expression occurs;
"boar" includes stag;
"bull" includes stag;
"can" includes an immediate container made of tinplate, glass or an approved material;
"canned" means preserved by heat sterilization and enclosed in a hermetically sealed can;
"carton" means a carton made of fibreboard;
"condemned" means condemned as being unfit for human consumption;
"condemned truck" means a vehicle used for the purpose of carrying condemned meat, and not otherwise;
"coverings ", in relation to meat, a meat product or edible offal, means all the principal coverings in which the meat, meat product or edible offal is contained;
"cut" means a piece of a carcass recognized in commerce as a definite part of the carcass;
"disease ", in relation to meat, a meat product or edible offal, means such a deviation from the normal in the condition of an organ, or any tissue, forming part of the meat, meat product or edible offal as renders the meat, meat product or edible offal unsightly or unfit for human consumption;
"drawn ", in relation to poultry, means that all the inedible offal has been removed from the poultry;
"dressed "-
(a) in relation to beef or veal-means in a chilled state;
(b) in relation to lamb, mutton, pork or rabbits-means in a frozen state;
(c) in relation to hares-means when uneviscerated and in a chilled state;
"edible offal" means an edible part of a carcass, other than the flesh of a carcass, and includes sausage casings;
"export establishment" means premises registered as an export establishment in pursuance of regulation 20 of these Regulations;
"grader" means a person appointed to be a grader in pursuance of regulation 49 of these Regulations;
"meat" means the flesh of cattle (including buffaloes), horses, calves, sheep, lambs, pigs, goats, rabbits, hares or poultry intended for human consumption;
"meat product" means food, other than soup, intended for human consumption that-
(a) has been prepared from meat or edible offal; or
(b) contains meat;
"officer" has the same meaning as in section 3 of the Commerce (Trade Descriptions) Act 1905-1950;
"officer-in-charge ", in relation to an export establishment, means-
(a) in a case where only one officer is performing duty at the export establishment-the officer so performing duty; and
(b) in any other case-an officer performing duty at the export establishment designated as the officer-in-charge by the veterinary officer-in-charge in the State in which the export establishment is situated;
"official stamp" means a stamp or mark that may be applied by an officer to meat, a meat product or edible offal, or to the coverings or containers of meat, a meat product or edible offal, for the purposes of the provision in which the expression occurs;
"poultry" includes any bird intended for human consumption other than mutton-birds;
"preservative" means a substance, other than salt, sugar, woodsmoke, acetic acid, pure spice, nitrate of sodium, nitrate of potassium, nitrite of sodium or nitrite of potassium which is added to meat, a meat product or edible offal for the purpose of preventing or delaying the deterioration of the meat, meat product or edible offal;
"ram" includes stag;
"registered brand" means a brand registered, in pursuance of regulation 40 of these Regulations, as a brand that may be included in the trade description of meat, meat products and edible offal intended for export;
"rejected" means unsuitable for export;
"salt meat" includes meat that has been pickled or cured in brine, but does not include canned meat;
"scraps" means pieces of meat other than cuts of meat;
"Senior Assistant Director" means the veterinary officer for the time being holding, or performing the duties of, the office of Senior Assistant Director, Veterinary Public Health Branch, Bureau of Animal Health;
"ship" includes aircraft;
"sound" means free from disease;
"tag" means a prescribed tag affixed to or packed with meat, or sewn to the outside of the bag in which the meat is packed, as the case requires, in accordance with regulation 33 of these Regulations;
"the Minister" means the Minister of State for Primary Industry;
"the Secretary" means the person for the time being holding, or performing the duties of, the office of Secretary to the Department of Primary Industry;
"veterinary officer" means a veterinary officer of the Department of Primary Industry;
"veterinary officer-in-charge ", in relation to a State, means the veterinary officer holding, or performing the duties of, the office of veterinary officer-in-charge, Department of Primary Industry, in that State.
(2) In these Regulations, a reference to a Schedule by number shall be read as a reference to the Schedule to these Regulations so numbered, and a reference to a Form by number shall be read as a reference to the Form so numbered in the Fifth Schedule to these Regulations.
EXPORTS (MEAT) REGULATIONS - SECT. 6.
References to meat
6. In these Reguations, other than in the last preceding regulation, a reference to meat shall, unless the contrary intention appears, be read as including a reference to meat products and edible offal.
EXPORTS (MEAT) REGULATIONS - SECT. 7.
Application
7. These Regulations do not apply to or in relation to-
(a) meat that is taken on board a ship in Australia for the use of the passengers and crew, and for the service, of the ship on a voyage; or
(b) meat that is imported into Australia and that, in the opinion of an officer, is not the produce of Australia.
EXPORTS (MEAT) REGULATIONS - SECT. 8.
Delegation
8. (1) The Secretary may, either generally or in relation to a matter or class of matters and either in relation to the whole of the Commonwealth or to a State or part of the Commonwealth, by writing under his hand, delegate any of his powers and functions under these Regulations (except this power of delegation).
(2) A power or function so delegated may be exercised or performed by the delegate in accordance with the instrument of delegation.
(3) A delegation under this regulation is revocable at will and does not prevent the exercise of a power or the performance of a function by the Secretary.
EXPORTS (MEAT) REGULATIONS - SECT. 9.
Exemption
9. (1) Where the Secretary is satisfied that meat is being exported for experimental purposes or in exceptional circumstances, the Secretary may specify in an instrument under his hand the provisions of these Regulations that he is satisfied need not apply to or in relation to the exportation of that meat and, upon the issue of the instrument, those provisions do not apply to or in relation to the exportation of that meat.
Added by 1978 No. 63 r. 2(2) Where the Secretary is satisfied that a meat product that is being exported contains so small a proportion of meat that it is unnecessary for all the provisions of these Regulations to apply to or in relation to the exportation of the meat product, he may specify in an instrument under his hand the provisions of these Regulations that he is satisfied need not apply to or in relation to the exportation of the meat product and, upon the issue of the instrument, those provisions do not apply to or in relation to the exportation of the meat product.
EXPORTS (MEAT) REGULATIONS - SECT. 10.
Compliance with forms
10. Strict compliance with the Forms contained in the Fifth Schedule is not necessary, and substantial compliance is sufficient.
EXPORTS (MEAT) REGULATIONS - SECT. 11.
Exportation of certain meat, meat products and edible offal prohibited
PART II-GENERAL PROVISIONS AS TO THE EXPORTATION OF MEAT
11. (1) The exportation of meat or edible offal is prohibited unless the meat or edible offal-
(a) was obtained from an animal that was slaughtered at premises registered under these Regulations as an export establishment for the slaughtering and dressing of a class of animals in which that animal is included; and
(b) was treated or stored only at premises registered under these Regulations as an export establishment for the treatment or storing, as the case may be, of a class of meat or edible offal in which that meat or edible offal is included.
(2) The exportation of a meat product is prohibited-
(a) unless the meat or edible offal from which the meat product was prepared-
(i) was obtained from an animal that was slaughtered at premises registered under these Regulations as an export establishment for the slaughtering and dressing of a class of animals in which that animal is included; and
(ii) was, before being used in the preparation of the meat product, treated or stored only at premises registered under these Regulations as an export establishment for the treatment or storing, as the case may be, of a class of meat or edible offal in which that meat or edible offal is included; and
(b) unless the meat product was prepared and stored only at premises registered under these Regulations as an export establishment for the preparation or storing, as the case may be, of a class of meat product in which that meat product is included.
(3) The provisions of paragraph (a) of sub-regulation (1) of this regulation, and the provisions of sub-paragraph (i) of paragraph (a) of the last preceding sub-regulation, do not prevent the exportation of-
(a) rabbits or hares that were not slaughtered at an export establishment; or
(b) meat, a meat product or edible offal obtained from any such rabbits or hares.
(4) The exportation of whale meat for human consumption is prohibited.
Amended by 1978 No. 63 r. 3(5) The exportation of beef (other than bull beef), veal, mutton (other than ram mutton and boneless mutton), lamb, pork, poultry, rabbits or hares is prohibited unless the quality of the beef, veal, mutton, lamb, pork, poultry, rabbits or hares was determined by a grader.
(6) For the purposes of this regulation-
(a) where an animal was slaughtered before the commencement of these Regulations at premises that were, at the time of the slaughtering, registered, under the provisions of the Regulations repealed by these Regulations, for the slaughtering and dressing of a class of animals in which that animal was included, that animal shall be deemed to have been slaughtered at premises referred to in paragraph (a) of sub-regulation (1) of this regulation; and
(b) where any operations connected with the treatment or storing of meat, a meat product or edible offal were, before the commencement of these Regulations, performed in respect of any meat, meat product or edible offal at premises that were, at the time the operations were performed, registered under the provisions of the Regulations repealed by these Regulations for the carrying on of those operations, the meat, meat product or edible offal shall not, by reason of having been so treated or stored, be deemed to have been treated or stored at premises other than premises referred to in paragraph (b) of sub-regulation (1) of this regulation.
(7) In this regulation, a reference to meat shall not be read as including a reference to meat products or edible offal.
EXPORTS (MEAT) REGULATIONS - SECT. 12.
Exportation of meat prohibited except subject to conditions
12. (1) The exportation of meat is prohibited unless-
(a) the meat complies with such of the conditions and restrictions specified in Part I of the Second Schedule as are applicable to the meat;
(b) the meat has been passed for export under these Regulations and has not, in the opinion of an officer, deteriorated since having been so passed for export;
(c) the exporter holds a valid export permit issued under these Regulations in respect of the meat;
(d) the meat, in the opinion of an officer-
(i) in the case of meat that is intended to be exported as chilled meat, is sufficiently chilled or, in the case of meat that is intended to be exported as frozen meat, is sufficiently frozen;
(ii) is packed in accordance with the provisions of these Regulations;
(iii) is wrapped in clean coverings that have not been used otherwise than as coverings for that meat; and
(iv) is not mis-shapen; and
(e) the meat is loaded, for export, into a hold of a ship that-
(i) is not, in the opinion of an officer, in an insanitary condition; and
(ii) does not contain any goods that are likely, in the opinion of an officer, to cause the meat to become contaminated,
and is stored in that hold to the satisfaction of an officer.
(2) The exportation of meat contained in a package is prohibited unless-
(a) the package contains only one piece of meat; or
(b) all the pieces of meat in the package are, unless the Secretary approves otherwise, pieces of meat of the same cut, kind and quality.
EXPORTS (MEAT) REGULATIONS - SECT. 13.
Exportation of meat prohibited unless the meat is of certain kind
13. (1) The exportation of meat is prohibited unless the meat is-
(a) meat of a kind referred to in the first column of the Third Schedule;
(b) ham;
(c) bacon;
(d) meat derived from a buffalo;
(e) a meat product; or
(f) edible offal.
(2) Meat shall be deemed not to be meat of a kind referred to in the first column of the Third Schedule unless it complies with the conditions (if any) specified in the second column of that Schedule in relation to meat of that kind.
EXPORTS (MEAT) REGULATIONS - SECT. 14.
Export of certain beef prohibitedSub-reg. (1) amended by 1978 No. 217 r. 2
14. (1) The export of a hindquarter of beef the mass of which when dressed is more than 90 kilograms is prohibited.
Amended by 1978 No. 217 r. 2(2) The export of-
(a) a hindquarter of beef the mass of which when dressed is more than 86 kilograms but not more than 90 kilograms; or
(b) a crop of beef derived from a side of beef from which a hindquarter specified for the purposes of this paragraph has been or can be derived,
is prohibited unless the hindquarter or crop is exported as frozen beef.
(3) A hindquarter the dressed weight of which is more than one hundred and ninety pounds is a hindquarter specified for the purposes of paragraph (b) of the last preceding sub-regulation.
(4) The export of a hindquarter or crop of beef that, in the opinion of an officer, is excessively fat is prohibited.
(5) The export of a cut of piece-beef derived from a hindquarter or crop of beef the export of which, as a hindquarter or crop, is prohibited by a preceding provision of this regulation is prohibited unless the cut is an approved cut and unless the cut is not, in the opinion of an officer, excessively fat.
(6) The Secretary may, by instrument under his hand, authorize the export of meat in special circumstances notwithstanding that the export of that meat would otherwise be prohibited by this regulation.
EXPORTS (MEAT) REGULATIONS - SECT. 14A.
Exports of briskets prohibited unless exported to an approved placeInserted by 1965 No. 40 r. 3
14A. The exportation to a place other than an approved place of piece-beef or boneless beef derived from the brisket from a carcass of ox, heifer, cow or bull beef is prohibited.
EXPORTS (MEAT) REGULATIONS - SECT. 14B.
Export of certain poultry prohibitedInserted by 1965 No. 40 r. 3; amended by 1978 No. 217 r. 3
14B. The exportation of undrawn poultry is prohibited.
EXPORTS (MEAT) REGULATIONS - SECT. 15.
Exportation of meat prohibited unless trade description applied
PART III-TRADE DESCRIPTIONS
15. The exportation of meat is prohibited unless there is applied to the meat a trade description in accordance with these Regulations.
EXPORTS (MEAT) REGULATIONS - SECT. 16.
Trade descriptionSub-reg. (1) amended by 1978 No. 217 r. 7
16. (1) Subject to the succeeding provisions of this regulation, the trade description of meat intended for export shall-
(a) be in the form of a principal label or brand affixed, in a prominent position and in a conspicuous and reasonably permanent manner, to the coverings containing the meat and, if so required by these Regulations in respect of a particular kind of meat, also so affixed to the meat itself;
(b) contain in prominent and legible characters a true description of the meat together with the word "Australia ";
(c) be in the English language, unless the Secretary permits the whole or a portion of the trade description, other than the word "Australia ", to be in a language other than English;
(d) contain the name or the registered brand, or the name and the registered brand, of the manufacturer, producer or exporter; and
(e) specify the net mass of the meat, unless the net mass is shown by means of a cipher in accordance with the provisions of the next succeeding regulation.
(2) The Secretary may, subject to such conditions as he thinks fit, permit the trade description to include the name or the brand, or the name and the brand, of the consignee, instead of the particulars referred to in paragraph (d) of the last preceding sub-regulation.
(3) Where the producer or manufacturer of the meat is not the exporter, the trade description shall include the name or the registered brand, or the name and the registered brand, of the manufacturer or producer, unless the exporter sets forth in the notice of intention to export the meat the name and address of the manufacturer or producer.
Inserted by 1976 No. 253 r. 1(3A) The trade description of boneless meat intended for export shall, in the case of a principal label, be written on the label or, in the case of a brand, be written on the coverings in which the meat is contained.
Amended by 1976 No. 253 r. 1(4) The trade description of bone-in meat intended for export shall, in the case of a principal label, be written on the label or, in the case of a brand, be written on the coverings in which the meat is contained-
(a) if the meat is first quality meat-in blue colour;
(b) if the meat is second quality meat-in red colour; or
(c) if the meat is third quality meat-in black colour.
Amended by 1976 No. 253 r. 1(5) Where a package of bone-in meat intended for export contains meat of first quality and also meat of second quality, the trade description of the meat shall, in the case of a principal label, be written on the label or, in the case of a brand, be written on the coverings in which the meat is contained, in red colour.
Inserted by 1965 No. 40 r. 4; amended by 1976 No. 253 r. 1(5A) The last two preceding sub-regulations do not apply to or in relation to the colour of a registered brand of a manufacturer, producer, exporter or consignee forming part of the trade description of bone-in meat.
Amended by 1978 No. 63 r. 4(6) In addition to the requirements prescribed by the preceding provisions of this regulation-
(a) the trade description of meat intended for export shall comply with such of the requirements specified in Part II of the Second Schedule as are applicable to the meat; and
(b) subject to sub-regulation (6A), the trade description of meat intended for export, being meat of a kind referred to in the first column of the Third Schedule, shall comply with the requirements (if any) specified in the third column of that Schedule in relation to meat of that kind,
and, if there is any inconsistency between the first-mentioned requirements and the second-mentioned or third-mentioned requirements, the first-mentioned requirements shall be subject to the second-mentioned or third-mentioned requirements, as the case may be.
Inserted by 1978 No. 63 r. 4(6A) The Secretary may, by instrument under his hand, exempt meat of a particular kind that is for export to a particular country from specified requirements of the third column of the Third Schedule that are applicable to meat of that kind if the requirements are inconsistent with the provisions of the law of that country relating to the importation of meat of that kind or if, having regard to the ordinary commercial practices of that country, it is undesirable that the requirements be complied with in relation to the export of meat of that kind to that country.
(7) Where these Regulations provide that the trade description, in relation to any meat, shall include certain particulars on the meat or on the coverings in which the meat is contained, these Regulations shall be deemed to require that the trade description shall be written on the meat or on those coverings, as the case may be.
EXPORTS (MEAT) REGULATIONS - SECT. 17.
Indication of mass by means of cipherSubstituted by 1978 No. 217 r. 4
17. For the purposes of paragraph 16 (1) (e) and sub-paragraph 33 (5) (b) (iv), the net mass of meat may be shown-
(a) in the case of meat described in column 2 of Schedule 4 in an item in that Schedule-by the cipher specified in column 4 of that Schedule in that item opposite to the mass range, specified in column 3 of that Schedule in that item, within which the mass of the meat is included;
(b) in the case of a carcass of first or second quality lamb-
(i) where the mass of the carcass is less than 9 kilograms, by the letters "DL "; or
(ii) where the mass of the carcass is not less than 9 kilograms and not more than 13 kilograms, by the letter "D ";
(c) in the case of a carcass of third quality lamb-
(i) where the mass of the carcass is less than 9 kilograms, by the letters "LL" printed immediately under the word "Lamb "; or
(ii) where the mass of the carcass is not less than 9 kilograms and not more than 13 kilograms, by the letter "L ";
(d) in the case of a carcass of third quality lamb or hogget-where the mass of the carcass is not less than 13 kilograms, by the letter "O "; or
(e) in the case of a carcass of ram mutton-
(i) where the mass of the carcass is not more than 23 kilograms, by the letter "Y "; or
(ii) in any other case-by the letter "Z ".
EXPORTS (MEAT) REGULATIONS - SECT. 18.
Trade description applies as at date of shipment
18. The trade description to be applied to meat intended for export in pursuance of these Regulations shall have relation to the condition of the meat as at the time of shipment.
EXPORTS (MEAT) REGULATIONS - SECT. 19.
Export of meat products prohibited unless label approved
19. The exportation of a meat product in a container is prohibited unless the design, nature and size of any label on the container has been approved by the Secretary.
EXPORTS (MEAT) REGULATIONS - SECT. 20.
Registration of export establishments
PART IV-EXPORT ESTABLISHMENTS
20. (1) Where a person who is the owner or occupier of premises desires to use the premises for the carrying on of any operations in connexion with-
(a) the slaughtering and dressing of animals from which meat intended for export is obtained; or
(b) the preparation or storing of meat intended for export,
the person may make application to the Secretary, in accordance with Form 1, for the registration of the premises as an export establishment.
(2) An application under the last preceding sub-regulation-
(a) shall contain particulars of the operations proposed to be carried on in the premises in connexion with meat intended for export;
(b) shall contain a full description of the equipment available, or to be made available, in the premises for carrying on those operations; and
(c) shall be accompanied by two copies of the plans and specifications of the premises and by a clear photograph, or contour map, that shows the position of the premises in relation to the land on which the premises are erected and to any adjacent premises.
(3) Subject to these Regulations, where the Secretary is satisfied-
(a) that the premises comply with such of the conditions specified in the Sixth Schedule as are applicable to premises to be used for the carrying on of the operations proposed to be carried on in the premises;
(b) that the equipment available, or to be made available, in the premises is adequate for carrying on those operations in an efficient and hygienic manner; and
(c) that such operations (if any) as are being carried on in the premises are being carried on in an efficient and hygienic manner,
the Secretary shall register the premises as an export establishment.
(4) Where the Secretary registers premises as an export establishment, the Secretary shall grant to the applicant a certificate of registration in respect of the premises, in accordance with Form 2, specifying the operations for the carrying on of which the premises are registered.
(5) Notwithstanding sub-regulation (3) of this regulation, the Secretary may register as an export establishment premises that do not comply with such of the conditions specified in the Sixth Schedule as are applicable to premises to be used for the carrying on of the operations proposed to be carried on in the premises if the premises were erected before the commencement of these Regulations.
EXPORTS (MEAT) REGULATIONS - SECT. 21.
Site for erection of export establishment to be approved
21. (1) Premises the erection of which commences after the commencement of these Regulations shall not be registered as an export establishment under the last preceding regulation unless, before the erection of the premises commences, the Secretary approves in writing the erection of the premises on the particular site on which they are erected.
(2) The Secretary shall not approve, for the purposes of the last preceding sub-regulation, a site as the site on which premises may be erected unless he is satisfied that the site is such that an adequate system of drainage, having regard to the operations intended to be carried on in the premises, can be constructed on the site.
EXPORTS (MEAT) REGULATIONS - SECT. 22.
Duration of registration
22. (1) Subject to these Regulations, registration in respect of premises continues in force-
(a) in the case of registration effected on or before the thirtieth day of September in a year otherwise than by way of renewal of registration-until and including the thirty-first day of December in that year;
(b) in the case of registration effected after the thirtieth day of September in a year otherwise than by way of renewal of registration-until and including the thirty-first day of December in the next succeeding year; and
(c) in the case of registration effected by way of renewal of registration-until and including the thirty-first day of December next succeeding the day after the date of expiration of the last preceding registration, whether by way of renewal or otherwise, in respect of the premises.
(2) In this regulation, "year" means the period commencing on a first day of January and ending on the next succeeding thirty-first day of December.
EXPORTS (MEAT) REGULATIONS - SECT. 23.
Renewal of registration
23. (1) A person in whose name premises are registered under these Regulations as an export establishment may apply to the Secretary, in accordance with Form 3, for the renewal of the registration in respect of the premises.
(2) Application shall be deemed not to have been made for the renewal of the registration in respect of premises unless the application is received by the Secretary before the first day of November immediately preceding the expiration of the registration or of the registration effected upon a previous renewal of the registration.
(3) Where application is made for the renewal of the registration in respect of premises and the Secretary is satisfied that-
(a) the premises are registered as an export establishment under these Regulations;
(b) the equipment available in the premises is adequate for carrying on, in an efficient and hygienic manner, the operations for the carrying on of which the premises are registered; and
(c) those operations are being carried on in an efficient and hygienic manner,
the Secretary shall renew the registration in respect of the premises.
(4) Upon the renewal of the registration in respect of premises, the Secretary shall grant to the person in whose name the premises are registered as an export establishment a certificate of the renewal of the registration, in accordance with Form 4.
EXPORTS (MEAT) REGULATIONS - SECT. 24.
Number of export establishment
24. The Secretary shall allot to each export establishment a number.
EXPORTS (MEAT) REGULATIONS - SECT. 25.
Premises at which horsemeat is prepared for export
25. (1) Subject to this regulation, premises at which any operations in connexion with-
(a) the slaughtering and dressing of horses; or
(b) the preparation or storing of horsemeat,
is carried on shall not be registered as an export establishment for the carrying on of any operations in connexion with-
(c) the slaughtering and dressing of animals other than horses from which meat intended for export is obtained; or
(d) the preparation or storing of meat other than horsemeat intended for export.
(2) Subject to the next succeeding sub-regulation, the registration of premises as an export establishment for the carrying on of any operations in connexion with-
(a) the slaughtering and dressing of animals other than horses from which meat intended for export is obtained; or
(b) the preparation or storing of meat other than horsemeat intended for export,
shall not be renewed if any operations in connexion with the slaughtering and dressing of horses or the preparation or storing of horsemeat is being carried on at the premises.
(3) This regulation does not prevent the registration of premises for the storing together, under refrigeration, of frozen meat, other than horsemeat, intended for export and horsemeat that is in a frozen state at the time when it is brought to the premises for storing.
EXPORTS (MEAT) REGULATIONS - SECT. 26.
Alterations to export establishment
26. (1) Alterations or additions shall not be made to an export establishment unless-
(a) the person in whose name the export establishment is registered submits proposals for the alterations or additions to the veterinary officer-in-charge for the State in which the export establishment is situated; and
(b) the Secretary has, in writing, approved the proposals.
(2) The last preceding sub-regulation does not apply to or in relation to minor alterations or additions, not being minor alterations or additions affecting or likely to affect-
(a) the sanitary state of the premises; or
(b) the facility with which meat can be inspected in the premises.
(3) Proposals for making alterations or additions to an export establishment shall be accompanied by two copies of the plans and specifications of the proposed alterations or additions.
EXPORTS (MEAT) REGULATIONS - SECT. 27.
Transfer of registration
27. (1) The person in whose name premises are registered as an export establishment may, by notice in writing to the Secretary, transfer the registration into the name of another person, being a person who is the owner or occupier of the premises.
(2) A notice under the last preceding sub-regulation shall be accompanied by the certificate of registration in force in respect of the export establishment.
(3) Upon receipt of a notice under sub-regulation (1) of this regulation, the Secretary shall grant to the person into whose name the registration has been transferred a certificate of registration, in accordance with Form 2, in respect of the export establishment and shall then cancel the certificate of registration that accompanied the notice.
(4) Where a person in whose name premises are registered as an export establishment ceases to be the owner or occupier, as the case may be, of the premises, and does not, in accordance with sub-regulation (1) of this regulation, forthwith transfer the registration into the name of another person, the premises cease to be registered as an export establishment.
EXPORTS (MEAT) REGULATIONS - SECT. 28.
Cancellation of registration of export establishment
28. Where the Secretary is satisfied that-
(a) an export establishment has ceased to comply with such of the conditions specified in the Sixth Schedule as are applicable to premises used for carrying on the operations for the carrying on of which the export establishment is registered;
(b) the equipment available in the export establishment has ceased to be adequate for carrying on those operations in an efficient and hygienic manner;
(c) the operations being carried on in the export establishment are not being carried on in an efficient and hygienic manner;
(d) alterations or additions prohibited by regulation 26 of these Regulations have been made to the export establishment; or
(e) the person in whose name the export establishment is registered, or the occupier of the export establishment, has failed to comply with a provision of these Regulations applicable to him,
the Secretary may cancel the registration in respect of the export establishment.
EXPORTS (MEAT) REGULATIONS - SECT. 29.
Cancellation of certificate of registrationAmended by 1969 No. 37 r. 2
29. Where premises registered as an export establishment cease to be so registered, the person in whose name the premises were so registered shall deliver the certificate of registration granted in respect of the premises to the Secretary for cancellation.
Penalty: One hundred dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 30.
Interpretation
PART V-SUPERVISION, INSPECTION AND EXAMINATION
30. In this Part, a reference to the preparation of meat intended for export shall be read as including a reference to the slaughter and dressing of the animal from which the meat was obtained.
EXPORTS (MEAT) REGULATIONS - SECT. 31.
Supervision and inspection
31. Upon the application of a person engaged in the preparation of meat for export, the Secretary may make available the services of an officer to supervise and inspect the preparation of the meat.
EXPORTS (MEAT) REGULATIONS - SECT. 32.
Suspension of operations at an export establishment
32. (1) Where the officer-in-charge at an export establishment is satisfied that it is necessary so to do for the purpose of-
(a) ensuring that meat intended for export is prepared for export at the export establishment under hygienic conditions; or
(b) facilitating the proper inspection at the export establishment of meat intended for export,
the officer may, by notice in writing to the occupier of the export establishment, require the occupier to suspend, during a period specified in the notice, the carrying on at the export establishment of such operations connected with the preparation of meat for export as are specified in the notice.
(2) Where the Secretary is satisfied that it is necessary so to do for the purpose of ensuring the proper inspection at an export establishment of meat intended for export, the Secretary may, by notice in writing to the occupier of the establishment, determine the hours during which such operations connected with the preparation of meat for export as are specified in the notice may be carried on at the export establishment.
(3) Where a notice under the last preceding sub-regulation is in force, the carrying on of the operations specified in the notice shall be deemed, for the purposes of the next succeeding sub-regulation, to be suspended at all times other than during the hours so determined.
(4) The export of meat is prohibited if any operation connected with the preparation of the meat for export was carried on at an export establishment during a period during which the carrying on of that operation was suspended under this regulation.
EXPORTS (MEAT) REGULATIONS - SECT. 33.
Inspection of meatSubstituted by 1965 No. 40 r. 5
33. (1) Where meat intended for export has been prepared under the supervision of an officer, inspected by an officer and passed fit for export-
(a) the meat may be stamped with an inspection stamp; or
(b) a prescribed tag the front of which has been stamped with an inspection stamp may be affixed to or packed with the meat.
(2) Where meat referred to in the last preceding sub-regulation is piece-meat, boneless meat, a meat product or edible offal that is packed in a case, carton, crate or cask, the outside of the case, carton, crate or cask shall be stamped with an inspection stamp.
(3) Where meat referred to in sub-regulation (1) of this regulation is piece-meat, boneless meat, a meat product or edible offal that is packed in a bag, a prescribed tag the front of which has been stamped with an inspection stamp shall be sewn along one side to the outside of the bag.
(4) An inspection stamp shall be in accordance with the design contained in the Ninth Schedule.
Amended by 1976 No. 253 r. 2; 1978 No. 217 rr. 5 and 7(5) A prescribed tag-
(a) shall measure not less than 35 millimetres and not more than 45 millimetres in length and not less than 80 millimetres and not more than 95 millimetres in width;
(b) shall contain, on its back-
(i) the name or registered brand, or the name and registered brand, of the owner or operator of the export establishment at which the meat was prepared or of the exporter of the meat;
(ii) the word "Australia ";
(iii) a description of the meat, being, in the case of meat of a kind referred to in the first column of the Third Schedule, the description of that kind of meat set out in that column;
(iv) the net mass of the carcass, crop, quarter, piece or package, unless that net mass is shown by means of a cipher in accordance with the provisions of regulation 17 of these Regulations;
(c) shall, in the case of a prescribed tag in relation to first quality bone-in meat or with respect to edible offal, bacon or ham, be coloured blue;
(d) shall, in the case of a prescribed tag in relation to second quality bone-in meat, be coloured red; and
(e) shall, in the case of a prescribed tag in relation to third quality bone-in meat, be coloured white.
Amended by 1976 No. 253 r. 2(6) Where a package of bone-in meat intended for export contains meat of first quality and also meat of second quality, the prescribed tag in relation to the meat contained in the package shall be coloured red.
(7) Where there is any inconsistency between the requirements of the last two preceding sub-regulations and the requirements of the third column of the Third Schedule with respect to the colour of the prescribed tag relating to any particular meat, the first-mentioned requirements shall be subject to the second-mentioned requirements.
EXPORTS (MEAT) REGULATIONS - SECT. 33A.
Improper use of inspection stampInserted by 1976 No. 253 r. 3
33A. A person shall not use or apply an inspection stamp of the kind referred to in sub-regulation 33 (4) otherwise than in accordance with and for the purposes of regulation 33.
Penalty: $100.
EXPORTS (MEAT) REGULATIONS - SECT. 34.
Certain meats to be stamped as approved for exportSubstituted by 1965 No. 40 r. 5
34. Where meat intended for export, other than meat prepared under the supervision of an officer, has been-
(a) inspected by an officer;
(b) passed by that officer as fit for export; and
(c) packed for export in a case, carton, crate or cask,
the officer shall cause the case, carton, crate or cask to be stamped with a stamp in accordance with the design contained in the Seventh Schedule and to be marked with the registration number of the grader who graded the meat.
EXPORTS (MEAT) REGULATIONS - SECT. 35.
Notice of intention to export
35. (1) Subject to this regulation, a person who intends to export meat shall furnish to an officer, at least one clear working day before the proposed date of shipment of the meat, a notice of intention to export the meat and a declaration, in writing, in accordance with Form 6.
(2) The Secretary may permit the inspection and examination of meat intended for export to be made at a place other than an export establishment if he considers that exceptional circumstances warrant that permission.
(3) Where the Secretary has given permission for the inspection and examination of meat to be made at a place other than an export establishment, notice of intention to export the meat shall be given to an officer at least two clear working days before the proposed date of shipment.
EXPORTS (MEAT) REGULATIONS - SECT. 36.
Export permits
36. (1) Where a notice referred to in the last preceding regulation has been furnished to an officer in respect of meat intended for export and an officer has inspected and examined the meat, the last-mentioned officer shall-
(a) if the meat is marked in the prescribed manner with the prescribed trade description; and
(b) if he is satisfied that the conditions and restrictions applicable under these Regulations in respect of the meat have been complied with,
certify accordingly on the notice and cause to be issued to the person furnishing the notice an export permit in accordance with Form 7.
(2) When meat is brought to a wharf for shipment, the exporter shall deliver the export permit issued in respect of the meat to the officer of Customs performing duty in relation to the ship by which the meat is to be exported.
EXPORTS (MEAT) REGULATIONS - SECT. 37.
Re-examination of meat and cancellation of permit
37. (1) If an officer has reasonable cause to think that, since the examination of any meat intended for export, the condition or quality of the meat has changed, he may re-examine the meat, and, if, having regard to the condition or quality of the meat as disclosed by the re-examination, he is satisfied that-
(a) the meat is not marked in the prescribed manner with the prescribed trade description; or
(b) any condition or restriction applicable under these Regulations in respect of the meat has not been complied with,
he may cancel the export permit issued in respect of the meat.
Amended by 1969 No. 37 r. 2(2) Where an export permit is cancelled under the last preceding sub-regulation, the exporter shall, if so required by an officer, forthwith surrender the permit to the officer.
Penalty: One hundred dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 38.
Certificates as to the condition of meatAmended by 1965 No. 40 r. 6
38. Where an officer is satisfied that meat has been loaded into the ship in which it is to be exported, the officer shall, if the exporter so requests, issue to the exporter a certificate in accordance with whichever of Forms 8 to 15 (inclusive) is applicable in the circumstances.
EXPORTS (MEAT) REGULATIONS - SECT. 39.
Removal of meat from export establishment for use in AustraliaSub-reg. (1) amended by 1969 No. 37 r. 2
39. (1) Where the owner of meat that is at an export establishment and has affixed to it, in accordance with these Regulations, a prescribed tag or an official stamp abandons his intention to export the meat, the owner shall-
(a) notify the officer-in-charge at the export establishment that he has abandoned that intention;
(b) remove from the meat any official marks that can be removed without damaging the meat; and
(c) return to the officer-in-charge any tag or permit issued under these Regulations in relation to the meat,
and shall not remove the meat from the export establishment until he has complied with the provisions of this regulation.
Penalty: One hundred dollars.
(2) Nothing in the last preceding sub-regulation shall be deemed to affect a law of a State, or of a Territory of the Commonwealth, with respect to the removal of meat from premises for use in Australia or the disposal of meat in Australia.
EXPORTS (MEAT) REGULATIONS - SECT. 40.
Registration of brands
PART VI-REGISTRATION OF BRANDS
40. (1) Subject to regulation 42 of these Regulations, the Secretary may register a brand as a brand that may be included in the trade description of meat intended for export, and shall keep a register, to be known as the Register of Brands, of the brands so registered.
(2) A brand may be registered as a brand which may be included in the trade description of a particular kind of quality of meat only.
(3) The Register of Brands kept by the Secretary under the Regulations repealed by these Regulations shall be incorporated with and form part of the register kept under these Regulations.
EXPORTS (MEAT) REGULATIONS - SECT. 41.
Application to be accompanied by copies of brand
41. An application for the registration of a brand shall be accompanied by seven copies of the brand.
EXPORTS (MEAT) REGULATIONS - SECT. 42.
Registration as trade mark necessary
42. A brand shall not be registered under these Regulations unless it is registered, or deemed to be registered, in the Register of Trade Marks kept under the Trade Marks Act 1955-1958 as a trade mark in respect of meat or of a particular kind of meat and unless the applicant is the registered proprietor or a registered user of the trade mark.
EXPORTS (MEAT) REGULATIONS - SECT. 43.
Registration number
43. The Secretary shall allot a number in respect of each registered brand, and that number may be applied to meat in conjunction with the brand.
EXPORTS (MEAT) REGULATIONS - SECT. 44.
Assignments and transmissions of trade marks to be notifiedAmended by 1969 No. 37 r. 2
44. Where a trade mark that is registered as a brand under these Regulations is assigned or transmitted, the person to whom the trade mark is assigned or transmitted shall give notice in writing to the Secretary of the assignment or transmission.
Penalty: Fifty dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 45.
Cancellation of brand where no longer registered as a trade mark
45. Where a trade mark that is registered as a brand under these Regulations ceases to be registered as a trade mark, the Secretary shall cancel the registration of the brand.
EXPORTS (MEAT) REGULATIONS - SECT. 46.
Inspection of meat
PART VII-MISCELLANEOUS
46. Meat, meat products and edible offal are goods prescribed for the purposes of section five of the Commerce (Trade Descriptions) Act 1905-1950.
EXPORTS (MEAT) REGULATIONS - SECT. 47.
Analysts
47. (1) The Minister may appoint to be analysts, for the purposes of these Regulations, persons who he is satisfied have the necessary qualifications.
Substituted by 1978 No. 43 r. 3(2) The person for the time being occupying, or performing the duties of-
(a) the office of Assistant Secretary in the Analytical Services Branch in the Department of Science; or
(b) an office in the Analytical Services Branch in the Department of Science the designation of which includes the word "Science ",
shall be deemed to have been appointed to be an analyst under sub-regulation (1).
Substituted by 1978 No. 43 r. 3(3) An analyst may analyse samples of meat that are taken by an officer under the Commerce (Trade Descriptions) Act 1905.
Sub-reg. (4) omitted by 1978 No. 43 r. 3
* * * * * * * *
EXPORTS (MEAT) REGULATIONS - SECT. 48.
Certificates of analysts
48. (1) In proceedings under the Customs Act 1901-1960, the Commerce (Trade Decriptions) Act 1905-1950 or these Regulations in relation to meat intended for export, a certificate given by an analyst as to the results of an examination of that meat, or of an analysis of a sample of that meat, is prima facie evidence of the matters stated in the certificate.
(2) Judicial notice shall be taken of the signature of an analyst appearing on a certificate referred to in the last preceding sub-regulation and of the fact that the person by whom the certificate purports to have been signed is an analyst.
Amended by 1969 No. 37 r. 2(3) Where a certificate has been given by an analyst as to the results of an examination of meat, or of an analysis of a sample of meat, the Secretary may furnish a copy of the certificate to the manufacturer or exporter of the meat if the manufacturer or exporter so requests and pays-
(a) in the case of an examination or analysis made at the request of the manufacturer or exporter-a fee of One dollar five cents; or
(b) in any other case-a fee of Ten cents.
EXPORTS (MEAT) REGULATIONS - SECT. 49.
Graders
49. (1) The Secretary may, upon the recommendation of an exporter or of the occupier of an export establishment, appoint a person to be a grader, for the purposes of these Regulations, of beef, veal, lamb, mutton, pork, rabbits, hares or poultry.
(2) Where the Secretary appoints a person to be a grader of rabbits, hares or poultry, the Secretary shall allot a number to the person.
EXPORTS (MEAT) REGULATIONS - SECT. 50.
Fee for officer's servicesSub-reg. (1) substituted by 1972 No. 8; amended by 1976 No. 69; 1977 No. 28; 1979 No. 176
50. (1) Subject to sub-regulation (3) of this regulation, where, at the request of a person, the services of an officer are made available to the person for the purposes of these Regulations, the person shall be charged-
(a) in respect of services rendered-
(i) on a week day and either before the hours of seven o'clock in the morning of that day or after the hour of ten o'clock in the night of that day; or
(ii) on a Saturday, Sunday or holiday,
a fee of $2.90 per quarter-hour or part of a quarter-hour during which the services are so rendered;
(b) in respect of services rendered on a week day and after the hour of five o'clock in the afternoon but before the hour of ten o'clock in the night of that day-a fee of $2.20 per quarter-hour or part of a quarter-hour during which the services are so rendered; or
(c) in respect of services rendered on a week day after the hour of seven o'clock in the morning but before the hour of five o'clock in the afternoon of that day, being services so rendered for more than eight hours-a fee of $2.20 for each quarter-hour or part of a quarter-hour during which the services are so rendered after the services have been so rendered for eight hours.
Inserted by 1976 No. 69(1A) Sub-regulation (1) applies in relation to services that are performed otherwise than during shift-work operations at an export establishment.
Inserted by 1976 No. 69; amended by 1977 No. 28(1B) Subject to sub-regulation (3), where, at the request of a person, the services of an officer are made available to the person for the purposes of these Regulations, the person shall be charged-
(a) in respect of services rendered on a week day and either before the hour of seven o'clock in the morning of that day or after the hour of five o'clock in the night of that day-a fee of 20 cents for each quarter-hour or part of a quarter-hour during which the services are so rendered;
(b) in respect of services rendered on a Saturday-a fee of 65 cents for each quarter-hour or part of a quarter-hour during which the services are so rendered;
(c) in respect of services rendered on a Sunday-a fee of $1.25 for each quarter-hour or part of a quarter-hour during which the services are so rendered; or
(d) in respect of services rendered on a holiday-a fee of $1.90 for each quarter-hour or part of a quarter-hour during which the services are so rendered.
Inserted by 1976 No. 69(1C) Sub-regulation (1B) applies in relation to services that are performed during shift-work operations at an export establishment.
(2) The time in respect of which the fee is charged includes the time reasonably occupied by the officer in proceeding to and returning from the place where his attendance is required.
(3) Where an officer is required to proceed on duty away from his ordinary station, the rate of charge to be made in respect of his services shall be fixed by the Minister.
Amended by 1972 No. 8(4) In this regulation-
"holiday ", in relation to the services of an officer on a day, means a day observed at the place at which the attendance of the officer is required as a holiday under section 76 of the Public Service Act 1922-1960;
"officer" has the same meaning as in section 4 of the Customs Act 1901-1960;
"week day ", in relation to the services of an officer on a day, means a Monday, Tuesday, Wednesday, Thursday, or Friday that is not a holiday in relation to those services.
EXPORTS (MEAT) REGULATIONS - SECT. 51.
Meat which is found to be unfit for export
51. (1) Where an officer who has examined a carcass is of opinion that the carcass is not fit for export but is fit for human consumption, the officer shall mark the carcass as unfit for export with a knife or by an approved method, but in so marking the carcass shall not mutilate the carcass.
(2) Where an officer who has examined a carcass, or a part of a carcass, is of opinion that the carcass or part is unfit for human consumption, he shall condemn the carcass or part, and mark it as condemned by conspicuously slashing on it, with a knife, the design of a broad arrow.
EXPORTS (MEAT) REGULATIONS - SECT. 52.
Assistance to be given to officers
52. (1) The occupier of an export establishment shall cause to be given to an officer supervising the preparation, at the export establishment, of meat intended for export such assistance to affix labels and stamps to the meat as the officer requires.
(2) The occupier of an export establishment shall, before the completion of operations in connexion with the preparation of meat intended for export at the export establishment on a day on which any such operations are carried on, furnish to the officer-in-charge at the export establishment particulars of the next day on which it is intended to carry on any such operations at the export establishment, of the time on that last-mentioned day at which it is intended to commence those operations and of the extent of the operations intended to be carried on during that last-mentioned day.
EXPORTS (MEAT) REGULATIONS - SECT. 53.
Destruction of vermin
53. Where an officer considers that vermin are likely to come into contact with meat at an export establishment, the officer may, by notice in writing served on the occupier of the establishment, require that occupier to cause to be taken effective measures for the purpose of destroying the vermin.
EXPORTS (MEAT) REGULATIONS - SECT. 54.
Obligations of occupier of export establishment
54. (1) The occupier of an export establishment shall cause any blood, manure, inedible offal or other unwholesome matter on the premises to be collected, while still fresh and before it has started to putrefy, in a watertight receptacle that is constructed of material impervious to liquid, and shall then cause the blood, manure, inedible offal or unwholesome matter-
(a) if it is not to be destroyed at the establishment-to be conveyed, without delay and by a route that keeps as far as practicable from any part of the establishment in which animals are killed or dressed or carcasses are hanging, from the establishment to the place where it is to be destroyed; or
(b) in any other case-
(i) to be conveyed, without undue delay and by a route that keeps as far as practicable from any part of the establishment in which animals are killed or dressed or carcasses are hanging, to the place where it is to be destroyed; and
(ii) to be destroyed in such a manner as will not cause nuisance or injury to health.
(2) The occupier of an export establishment shall not permit or suffer bones or waste matter to remain, for an unreasonable period, in any part of the establishment in which meat is being prepared for export.
(3) The occupier of an export establishment-
(a) shall cause such of the floors at the establishment as the officer-in-charge at the establishment directs to be thoroughly cleaned, at least once each day, with hot water;
(b) shall provide at all times adequate facilities for disinfecting all knives and cloths used by an officer or other person working at the establishment;
(c) shall not treat edible fat or edible offal in a room at the establishment in which inedible fat or inedible offal is being treated;
(d) shall not remove from the establishment the contents of a paunch in a manner other than an approved manner;
(e) shall not remove inedible offal from a room at the establishment in which animals are killed and dressed to the sorting room at the establishment in a manner other than an approved manner; and
(f) shall not carry out any operation in connexion with the slaughtering and dressing of animals, or the preparation, treatment or storage of meat, at the establishment in an insanitary manner.
EXPORTS (MEAT) REGULATIONS - SECT. 55.
Consequences of failure to comply with last three preceding regulations
55. Failure on the part of the occupier of an export establishment to comply with any of the provisions of the last three preceding regulations is a ground for cancelling the registration in respect of the export establishment.
EXPORTS (MEAT) REGULATIONS - SECT. 56.
Persons to furnish informationAmended by 1969 No. 37 r. 2
56. Where a person who is conducting the business of preparing meat intended for export at an export establishment is so requested in writing by the officer-in-charge at the export establishment, the person shall furnish to the officer such particulars of-
(a) the stock slaughtered at the export establishment in the course of the business;
(b) meat shipped for export from the export establishment in the course of the business; or
(c) meat intended for export held in the export establishment in the course of the business,
as the officer specifies in the request.
Penalty: One hundred dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 57.
Persons to comply with directions of an officerAmended by 1969 No. 37 r. 2
57. The occupier of an export establishment, and a person who is a servant or agent of such an occupier, shall not fail to comply with a direction given him by an officer in pursuance of these Regulations.
Penalty: One hundred dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 58.
Interference with official markingsAmended by 1969 No. 37 r. 2
58. A person shall not alter or interfere with the trade description, a prescribed tag or an official stamp or mark affixed to or appearing on meat that has been inspected by an officer under these Regulations unless an officer so approves and the alteration or interference is in accordance with these Regulations.
Penalty: One hundred dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 58A.
Use of official stamps and tagsInserted by 1965 No. 40 r. 8
58A. The Secretary may, in instrument under his hand, authorize the inclusion of a mark resembling a tag or official stamp in a paper, document or advertisement.
EXPORTS (MEAT) REGULATIONS - SECT. 58B.
Unauthorized use of official stamps and tagsInserted by 1965 No. 40. r. 8
58B. A person shall not, without lawful authority, include or cause to be included in a paper, document or advertisement that is issued or circulated a mark resembling, or apparently intended to resemble or pass for, a tag or official stamp.
EXPORTS (MEAT) REGULATIONS - SECT. 59.
False declarationsSub-reg. (1) amended by 1969 No. 37 r. 2
59. (1) A person shall not make a false or misleading statement in a declaration furnished in pursuance of these Regulations.
Penalty: One hundred dollars.
(2) In any proceedings for an offence against the last preceding sub-regulation, a certificate, signed by the Secretary, certifying that the declaration was furnished in pursuance of these Regulations and was made by the person by whom it purports to have been made is evidence of the matters certified.
(3) Judicial notice shall be taken of the signature to a certificate given under the last preceding sub-regulation and of the fact that the person whose signature it purports to bear holds, or held at the time when the certificate was issued, the office of Secretary to the Department of Primary Industry.
EXPORTS (MEAT) REGULATIONS - SECT. 60.
Failure of refrigerating machinerySub-reg. (1) amended by 1969 No. 37 r. 2; 1978 No. 217 r. 6
60. (1) Where, as a result of any refrigerating machinery at an export establishment ceasing to operate, or failing to operate efficiently, the temperature inside a room in which meat is being frozen, or in which frozen meat is under refrigeration, at the establishment rises above a temperature of minus 10 degrees Celsius, the occupier of the establishment shall forthwith give notice of the occurrence-
(a) if an officer is stationed at the establishment-to that officer; or
(b) in any other case-to the veterinary officer-in-charge in the State in which the establishment is situated.
Penalty: One hundred dollars.
Amended by 1969 No. 37 r. 2(2) The occupier of an export establishment that contains a room in which frozen meat is kept under refrigeration-
(a) shall cause to be kept an accurate record of the temperature in the room; and
(b) shall, on demand by an officer, produce the record to an officer.
Penalty: One hundred dollars.
(3) The occupier of an export establishment referred to in the last preceding sub-regulation shall be deemed to have committed an offence against paragraph (a) of that sub-regulation on each occasion on which a period of more than eight hours elapses between the time at which the temperature in the room is ascertained for the purpose of making an entry in the record kept for the purposes of that paragraph and the time at which the temperature in the room is ascertained for the purpose of making the next succeeding entry in that record.
EXPORTS (MEAT) REGULATIONS - SECT. 61.
Obligations of persons engaged at an export establishment
61. (1) A person at an export establishment shall not-
(a) fail to wash thoroughly in boiling water, and then rinse in clean water, any implement used by him in dressing a diseased carcass;
(b) consume, except for medical purposes, intoxicating liquor at the establishment;
(c) place in his mouth a knife used in the preparation of meat;
(d) test an article used for the purpose of holding meat by blowing air from his mouth on to or into the article; or
(e) eat any food in a part of the establishment other than a dining room.
Sub-reg. (2) omitted by 1967 No. 113 r. 1
* * * * * * * *
(3) A person shall not smoke, spit or chew tobacco in any part of an export establishment used for the preparation or storage of meat intended for export.
(4) A person who has dressed or handled a diseased carcass, or any diseased meat, shall not dress or handle any other carcass or meat until after he has washed his hands thoroughly in hot water containing an efficient disinfectant and then rinsed them in clean water.
(5) A person who is suffering from an infectious disease, or from an infection of the skin that is contagious or loathsome, shall not engage in the inspection, conveyance or treatment of meat intended for export.
(6) A person who has used a sanitary convenience at an export establishment shall not engage in the handling of meat until after he has thoroughly washed his hands.
Amended by 1969 No. 37 r. 2(7) A person wearing a bandage, stall or medicated dressing on his hand or arm shall not engage in-
(a) the handling of meat at an export establishment registered for the canning of meat; or
(b) the preparation of meat intended for canning.
Penalty: One hundred dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 61A.
Clothing of employeesInserted by 1967 No. 113 r. 2
61A. (1) This regulation applies to a person who is an employee of a registered establishment and works in rooms or areas in which the slaughtering and dressing of animals for export is performed or meat, meat products or edible offal intended for export are prepared, packed or stored.
(2) A person to whom this regulation applies-
(a) shall not commence work at the registered establishment on any day unless he is wearing clean outer clothes made of material which is capable of being effectively cleaned and the fibres of which are not likely to cause contamination of carcasses or of meat and shall, subject to the next succeeding sub-regulation, continue to wear those outer clothes while working on that day at the registered establishment;
(b) shall wear, while working at the registered establishment, a clean covering over his head so fitted that it will prevent his hair contaminating the carcasses or meat, being a covering made of material that is capable of being effectively cleaned and the fibres of which are not likely to cause contamination of carcasses or of meat;
(c) shall not wear outer clothes made of hessian except when he is handling, in a room in which meat is kept under refrigeration, meat that is contained in a wrapping; and
(d) shall cause to be kept in a dressing room at the establishment any of his clothing which is at the establishment but is not being worn.
(3) Where a person to whom this regulation applies is informed by the officer-in-charge that the condition of the outer clothes or of the head covering of that person is such as is likely to cause contamination of carcasses or of meat, the person shall remove his outer clothes or head covering and replace them with clean outer clothes or a head covering complying with paragraph (a) or (b), as the case requires, of the last preceding sub-regulation.
(4) A person to whom this paragraph applies shall not use a scabbard or other sheath-
(a) unless it is made of materials which are impervious and are resistant to rust;
(b) unless it is made of materials which are capable of being cleaned with ease and capable of being made sterile with ease; and
(c) unless it is clean.
Penalty: One hundred dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 61B.
Condemned animalsInserted by 1978 No. 63 r. 6
61B. Where an officer condemns an animal at an export establishment, the occupier of the export establishment shall ensure that the animal is not slaughtered in a room in which animals that have been inspected and passed for slaughter are slaughtered or dressed.
Penalty: $100.
EXPORTS (MEAT) REGULATIONS - SECT. 61C.
Certain meat not to be brought into export establishmentsInserted by 1978 No. 63 r. 6
61C. (1) Subject to sub-regulation (2), meat other than meat that has been inspected and passed as fit for export shall not be brought into an export establishment.
(2) Sub-regulation (1) does not prevent the bringing of any bones, fat or other substance into an export establishment for the purpose of having the fat extracted from it if-
(a) it is not brought into any part of the export establishment where meat intended for export is handled or stored; and
(b) it is conveyed directly to the rendering plant.
EXPORTS (MEAT) REGULATIONS - SECT. 62.
Notice to be given when carcasses brought into export establishmentSub-reg. (1) amended by 1969 No. 37 r. 2
62. (1) Where an unfrozen carcass is brought into an export establishment before notice of intention to bring it into the establishment has been given to the officer-in-charge at the establishment, the occupier of the establishment is guilty of an offence and is punishable, upon conviction, by a fine not exceeding One hundred dollars.
Amended by 1969 No. 37 r. 2(2) Where, within eighteen hours after a frozen carcass has been brought into an export establishment, notice that the carcass was brought into the establishment has not been given to an officer, the occupier of the establishment is guilty of an offence and is punishable, upon conviction, by a fine not exceeding One hundred dollars.
EXPORTS (MEAT) REGULATIONS - SECT. 63.
Condemned carcassesSub-reg. (1) amended by 1969 No. 37 r. 2
63. (1) Where an officer condemns a carcass, not being a carcass that shows lesions of anthrax, at an export establishment, the occupier of the establishment shall, immediately after the carcass was condemned, cause the carcass to be placed in a condemned truck and, within the period directed by an officer, cause the carcass to be destroyed or denatured.
Penalty: One hundred dollars.
(2) Where, at an export establishment, an officer condemns a carcass that shows lesions of anthrax, the occupier of the establishment-
(a) shall immediately cause to be destroyed the carcass and every part, including the hide, hooves, horns, viscera, contents of the intestines, fat and blood, of the animal from which the carcass was obtained;
(b) shall cause the killing stand on which the animal was slaughtered to be disinfected with a solution containing not less than one-tenth part per centum of bichloride of mercury; and
(c) shall cause every knife, saw and other piece of equipment that came into contact with any part of the animal to be thoroughly sterilized.
(3) Subject to the next succeeding sub-regulation, where an officer at an export establishment condemns a carcass that shows lesions of anthrax, the carrying on, at the export establishment, of any operations connected with the preparation of meat for export shall be suspended until the occupier of the export establishment has complied with the last preceding sub-regulation.
(4) An officer may authorize, in writing, the occupier of an export establishment to carry on, in connexion with certain meat designated by the officer to the occupier, such operations connected with the preparation of meat for export as are specified in the authority during a period during which the carrying on of those operations would otherwise be prohibited by the last preceding sub-regulation if the officer is satisfied-
(a) that it is necessary for the preservation of the meat so designated that the operations should be carried on in connexion with that meat; and
(b) that the meat so designated has not become infected with anthrax and that its preparation can continue without its becoming so infected.
(b) the bathrooms and sanitary conveniences provided at the premises;
(c) cleaning utensils, appliances, tools and equipment;
(d) cleaning and flushing the premises, including the blood-pit, manure-pit,
drains, yards, pens, races and roadways; and
(e) the use of the animals on the premises awaiting slaughter.
(4) For the purposes of the last preceding sub-paragaph, water shall not be
taken to be available at premises for a purpose referred to in that paragraph
unless it is, in the opinion of the Secretary, suitable in kind, and in degree
of purity, for that purpose.
(5) The pens shall be provided with adequate drinking troughs that are
connected to an adequate supply of water.
7. (1) There shall be at the premises a settling-pit constructed of concrete
or an approved material.
(2) The settling-pit shall be so constructed as effectively to prevent any
solid matter draining from it when the liquid is drained from it.
(3) Drains, constructed of material that is impervious to liquid, shall be
provided to convey all the drainage from the premises into the settling-pit.
(4) The joins in a drain provided in pursuance of the last preceding
sub-paragraph shall be so made as to be impervious to liquid.
(5) On one side of the settling-pit there shall be a concrete slab that
extends along the whole length of that side, that is not less than 1.8 metres
wide and that is surrounded on each other side by a kerb which is not less than
150 millimetres high.
(6) The concrete slab at the side of the settling-pit shall be constructed so
that any liquid on the slab drains into the settling-pit.
(7) Such means shall be provided on the premises as are necessary to ensure
that the drainage from the premises is treated and disposed of without the
creation of a nuisance.
8. (1) Where a chute or pipe is provided for the purpose of conveying offal to a sorting room in which inedible offal is separated from edible offal, the chute or pipe-
(a) shall be constructed of stainless steel or other approved material; and
(b) shall be so constructed as to permit the effective cleaning of the chute
or pipe.
(2) Any opening, being an opening through which offal is conveyed to a
sorting-room, in the floor of a room shall be surrounded by a kerb not less than 75 millimetres high and constructed of the same kind of material as the floor of the room.
9. A ramp for conveying material obtained from an animal from one part of the
premises to another part of the premises shall have a floor that is impervious
to liquid and shall also have, along each side of that floor, a kerb that is not less than 150 millimetres high.
10. (1) The equipment forming part of the premises shall be so constructed as
to facilitate the handling of carcasses in a hygienic manner.
(2) Benches, tables and other equipment in the premises shall be so
constructed as to be easily drained, cleaned and sterilized.
(3) The space immediately above or immediately below a bench, table or other
equipment in the premises shall not be enclosed.
(4) The fittings in the premises shall be such as can be easily cleaned.
11. (1) The premises shall contain adequate accommodation for the number of
persons other than officers, and for the number of officers, likely to be
working at the premises, including-
(a) a dining-room with sufficient tables and seats for those persons;
(b) a dressing room containing adequate equipment for storing the clothing
and personal effects of those persons;
(c) adequate wash basins and shower baths for those persons; and
(d) adequate sanitary conveniences for those persons.
(2) The accommodation of each of the kinds referred to in the last preceding
sub-paragraph provided for persons other than officers shall be separate from
the accommodation of that kind provided for officers.
(3) The walls and floor of a room containing sanitary conveniences shall be
constructed of brick, masonry, concrete or an approved material or of such a
material in conjunction with another such material or other such materials.
(4) Where there is not an efficient sewerage system at the premises, sanitary
conveniences connected to a septic tank shall be provided or the sanitary
conveniences shall operate on an approved system.
12. Where there is not an efficient sewerage system at the premises, the
premises shall be so constructed as to prevent air passing directly between a
room for the slaughter or dressing of animals or the treatment or storage of
meat and a room for the personal or sanitary convenience of persons working at
the premises.
13. The premises shall be so constructed as to prevent air passing directly
between a room for the slaughter or dressing of animals or the treatment of
storage of meat and-
(a) a room for sorting edible offal from inedible offal;
(b) a room for storing hides; or
(c) a room containing sanitary conveniences.
PART III-CONDITIONS APPLICABLE TO PREMISES IN WHICH MEAT IS KEPT UNDER REFRIGERATION
14. Adequate machinery shall be installed to chill, freeze or maintain in cold storage such quantities of meat as are likely to be kept under refrigeration on
the premises at any one time.
PART IV-CONDITIONS APPLICABLE TO PREMISES IN WHICH ANIMALS ARE
SLAUGHTERED AND DRESSED
15. The premises shall contain sufficient rooms adequately constructed and
equipped for keeping meat under refrigeration, having regard to the quantity of
meat that is likely to be obtained in a day from animals slaughtered at the
premises.
16. (1) Where the premises are so constructed as to permit the slaughtering of more than one of the classes of animals specified in the next succeeding
sub-paragraph, the premises shall contain separate holding-pens for each class
of animal, being a class so specified, for the slaughtering of which the
premises are constructed.
(2) For the purposes of the last preceding sub-paragraph, the classes of
animals are-
(a) cattle other than calves and buffaloes;
(b) calves;
(c) buffaloes;
(d) sheep;
(e) pigs; and
(f) goats.
(3) Premises in which horses are slaughtered and dressed shall contain
holding-pens for the horses.
(4) Holding-pens shall not be situated witin 9 metres of any part of a main
building on the premises.
(5) So much of the holding-pen shall be roofed as will permit-
(a) in the case of a pen for calves, sheep, pigs or goats-the number of
calves, sheep, pigs or goats, as the case may be, that can be slaughtered at the premises on any day taking shelter under the roof; or
(b) in the case of a pen for cattle (including buffaloes) or
horses-one-fourth of the number of cattle or horses, as the case may be, that
can be slaughtered at the premises on any day taking shelter under the roof.
(6) Holding-pens for cattle or horses shall be paved and drained.
(7) Holding-pens at the premises shall be of sufficient area to enable all the animals that are likely to be slaughtered at the premises on a day to be in the
holding-pens at the one time.
(8) In determining what is sufficient area in relation to holding-pens for the purposes of sub-paragraph (7), an area of not less than-
(a) 1.8 square metres shall, in respect of horses and cattle, be allowed for
each animal that is likely to be in the pens at the one time;
(b) 0.5 of a square metre shall be allowed for each calf or pig that is
likely to be in the pens at the one time; and
(c) 0.5 of a square metre shall be allowed for each sheep, lamb or goat that
is likely to be in the pens at the one time, except that, where the pens are
provided with slatted floors that are sufficiently high above the ground to
permit, without lifting the slats, the removal of manure from, and the cleaning
of, the area under the slats, an area of not less than 0.4 of a square metre
shall be allowed for each sheep, lamb or goat.
17. The premises shall contain showers and footbaths for the purpose of
washing cattle or horses about to be slaughtered.
18. A ramp leading from a holding-pen to a slaughter-pen, or from a
holding-pen or a slaughter-pen to the slaughter-board, shall have a floor that
is impervious to liquid and, along each side of that floor, shall have a kerb
that is not less than 150 millimetres high.
19. The premises shall set aside-
(a) a race or pen suitable for examining every animal about to be slaughtered before it is slaughtered; and
(b) a pen for marking, and keeping separate from other animals, any animal
that is required to be slaughtered separately from other animals.
20. (1) The floor of a slaughter-pen shall be so constructed as to be
impervious to liquid and shall be adequately drained.
(2) Where the premises are so constructed as to permit the slaughtering of
animals on the Solo System-
(a) the partitions between the slaughter-pens, or between a ramp and a
slaughter-pen for sheep, shall be so constructed as to be impervious to liquid;
and
(b) the gates and doors leading from the pens to the slaughter-board shall,
if constructed of wood, be lined with galvanized iron the sheets of which are so rivetted and soldered at the joints as to be impervious to liquid.
21. The drainage of the pens and buildings shall be such that drainage from a
building does not flow onto a pen and drainage from a pen does not flow along
the ground in the direction of a building.
22. (1) Where premises are so constructed as to permit the slaughtering of
cattle or horses-
(a) each stand on the slaughter-board shall have an area of not less than
16.5 square metres;
(b) the hanging-room shall have an area of not less than 18.5 square metres;
and
(c) each hanging-rail for cattle or horses shall be distant not less than 900 millimetres from any other hanging-rail.
(2) Where the premises are so constructed as to permit the slaughtering of
sheep or goats on the Solo System, the slaughter-board shall be of such an area
as to allow an area of 5.5 square metres for each sheep or goat likely to be
slaughtered or dressed on the slaughter-board at any one time.
(3) Where the premises are so constructed as to permit the slaughtering of
sheep or goats on the Chain System or the Ring System, the slaughter-board,
bleeding-rails, dressing chain and inspection chain shall be of sufficient size
to enable all the sheep or goats which the premises are equipped to slaughter on a day to be properly dressed and inspected on that day.
(4) Where hanging-rails are provided for sheep or goats, each hanging-rail
shall be distant not less than 375 millimetres from any other hanging-rail.
23. (1) The height of each wall, measured from the floor to the ceiling or
wall-plate, of a room in which animals are to be killed or dressed shall not be
less than-
(a) in the case of a room for the killing or dressing of cattle or horses-4.8 metres; or
(b) in the case of a room for the killing or dressing of calves, sheep, pigs
or goats-3.6 metres.
(2) Each wall, to a height of not less than 1.8 metres measured from the
floor, of a room in which animals are to be killed or dressed shall be
constructed of brick, masonry, concrete, or an approved material or of such a
material in conjunction with another such material or other such materials.
24. Premises in which pigs are to be slaughtered for export shall have a
scalding-room that is so constructed that-
(a) the height of each wall, measured from thd floor to the ceiling or
wall-plate of the room, is not less than 4.8 metres; and
(b) the steam used in scalding pigs can be readily removed from the room.
25. (1) The height of each wall, measured from the floor to the ceiling or
wall-plate of a room in which animals are to be hung until fully bled shall not
be less than-
(a) in the case of a room in which cattle or horses are to be hung-4.8
metres; or
(b) in the case of a room in which calves, sheep, pigs or goats are to be
hung-3.6 metres.
(2) The floor of such a room shall be constructed of an approved material.
(3) Each wall of such a room-
(a) to a height of not less than 1.8 metres from the floor, shall be
constructed of approved material; and
(b) above that height, shall consist, if the Secretary considers it is
necessary, of approved windows or louvres.
26. The premises shall contain a room or a hanging-rail set apart for
condemned carcasses.
27. The premises shall contain adequate facilities for the destruction of
diseased meat by a method such that the odours, fumes or dust produced in the
course of destroying the meat does not penetrate into any room in which meat is
prepared or stored.
28. (1) A pit, tank or receptacle into which blood from the slaughter-board
and hanging-room is drained shall be provided either outside the room in which
animals are slaughtered or adjoining such building (if any) as contains a
digester or fertilizer-dryer.
(2) The pit or tank shall be so constructed of brick, dressed stone, concrete
or an approved material as to be impervious to liquid.
(3) Where the pit or tank is constructed of brick or stone, the spaces between the bricks or stones shall be grouted with cement and the pit or tank shall be
cement rendered.
(4) Gutters or drains, so constructed as to be impervious to liquid, shall be
provided to convey the blood from the slaughter-boards and hanging-rooms to the
pit, tank or receptacle.
(5) The gratings on a drain from a slaughter-board or hanging-room shall be
constructed of iron or other material impervious to liquid.
29. (1) A room, or separate part of the premises, shall be set aside as a
depot in which paunches are opened.
(2) Where a room is so set aside, the walls and floor of the room shall be
constructed of reinforced concrete or another material impervious to liquid.
(3) Where a separate part of the premises is so set aside, the floor of that
part shall be constructed of reinforced concrete or another material impervious
to liquid, and the floor of that part shall be surrounded by a kerb not less
than 300 millimetres high.
30. (1) A room in which meat is kept under refrigeration-
(a) shall be constructed of reinforced concrete, bricks, wood or other
material impervious to liquid;
(b) shall be adequately insulated; and
(c) shall have installed in it equipment for accurately recording the
temperature of the room.
(2) A hanging-rail in such a room shall-
(a) in the case of a rail for cattle or horses-be not less than 900
millimetres from any other hanging-rail; and
(b) in the case of a rail for calves, sheep, pigs or goats-be not less than
375 millimetres from any other hanging-rail.
31. (1) A building containing a digester, or fertilizer-dryer, for the
treatment, otherwise than by the method known as "dry-rendering ", of inedible
offal shall be located not less than 27 metres from any building in which
animals are slaughtered or dressed or in which meat is treated or stored.
(2) The walls and floors of a building containing a digester or
fertilizer-dryer, including a room for the treatment of inedible offal by the
method known as "dry-rendering ", shall be constructed of brick, masonry,
concrete or an approved material or of such a material in conjunction with
another such material or other such materials.
32. (1) Unless the Secretary approves otherwise, a building for sorting
inedible offal shall adjoin the building which contains a digester or in which
inedible offal is treated by the method known as "dry-rendering ".
(2) Subject to this paragraph, the building shall be constructed of brick,
masonry, concrete or an approved material or of such a material in conjunction
with another such material or other such materials.
(3) The walls, measured from the floor to the ceiling or wall-plate, shall be
not less than 3.6 metres in height.
(4) The walls, above the height of 1.8 metres from the floor, may consist of
louvres.
33. (1) Where the premises contain a casing-house for the soaking, sweating
and fermentation of casings, the casing-house shall be located not less than 90
metres from any building in which meat is treated.
(2) The walls of a casing-house shall be constructed of brick, masonry,
concrete or an approved material or of such a material in conjunction with
another such material or other such materials.
PART V-CONDITIONS APPLICABLE TO PREMISES IN WHICH BACON OR HAM IS
PREPARED OR IN WHICH SMALLGOODS ARE PREPARED
34. In this Part, "smallgoods" means a processed meat product, not being
canned meat.
35. The premises shall be so constructed as to prevent the entry of flies into any part of the premises in which meat is treated after it leaves the drying
rooms.
36. The premises shall be so constructed-
(a) as to provide separate rooms for-
(i) drying and smoking ham, bacon or other meat;
(ii) boning, cutting and trimming ham, bacon or other meat; and
(iii) curing ham, bacon or other meat,
respectively; and
(b) as to allow separate parts of the premises to be set aside for washing
and cooking meat and filling casings with meat.
37. Equipment for use in preparing bacon, ham and smallgoods, being equipment
that forms part of the premises, shall be such that it can be easily cleaned.
38. (1) Premises for the preparation of bacon or ham shall be equipped with
refrigerating machinery capable of maintaining in the curing room, at all times, an even temperature of 5 degrees Celsius.
(2) Premises for the preparation of smallgoods shall contain a room adequately constructed and equipped for keeping under refrigeration all smallgoods likely
to be on the premises at any one time.
PART VI-CONDITIONS APPLICABLE TO PREMISES IN WHICH POULTRY IS KILLED,
DRESSED AND PACKED
39. Adequate holding-pens for live birds shall be provided at the premises.
40. (1) The premises shall have a separate room set aside for killing birds
and dressing birds.
(2) The height of each wall, measured from the floor to the ceiling or
wall-plate, of such a room shall not be less than 3.6 metres.
(3) Each wall of such a room shall be constructed of brick, masonry, concrete
or an approved material or of such a material in conjunction with another such
material or other such materials.
41. The premises shall contain a room adequately constructed and equipped for
keeping under refrigeration all the poultry (other than live poultry) likely to
be at the premises at any one time.
42. (1) The premises shall contain an adequate packing-room.
(2) The height of each wall, measured from the floor to the ceiling or
wall-plate, of such a room shall be not less than 3 metres.
(3) Each wall of such a room shall be constructed of brick, masonry, concrete
or an approved material or of such a material in conjunction with another such
material or other such materials.
PART VII-CONDITIONS APPLICABLE TO PREMISES IN WHICH RABBITS AND HARES
ARE PREPARED FOR EXPORT
43. (1) The premises shall contain a room adequately constructed and equipped
for keeping under refrigeration all the rabbits and hares (other than live
rabbits or live hares or rabbits or hares that have been graded and packed)
likely to be at the premises at any one time.
(2) In addition to the room referred to in the last preceding sub-paragraph,
the premises shall contain sufficient rooms adequately constructed and equipped
for freezing all the rabbit-meat and hare-meat (including all the rabbits and
hares that have been graded and packed) that are likely to be at the premises at any one time.
44. (1) The premises shall contain separate rooms set aside for-
(a) grading and packing furred rabbits and furred hares and skinning rabbits
and hares; and
(b) packing skinned rabbits and hares, boning rabbits and hares and packing
boneless rabbit-meat, boneless hare-meat, rabbit-pieces and hare-pieces,
respectively.
(2) Each wall of such a room shall be constructed of brick, masonry, concrete
or an approved material or of such a material in conjunction with another such
material or other such materials.
(3) The height of each wall, measured from the floor to the ceiling or
wall-plate, of a room referred to in clause (b) of sub-paragraph (1) of this
paragraph shall not be less than 3.6 metres.
(4) The height of each wall, measured from the floor to the ceiling or
wall-plate, of a room referred to in clause (b) of sub-paragraph (1) of this
paragraph shall not be less than 2.7 metres.
PART VIII-CONDITIONS APPLICABLE TO PREMISES IN WHICH PIECE-MEAT AND
BONELESS MEAT (OTHER THAN MEAT DERIVED FROM POULTRY, RABBITS OR HARES) IS PREPARED FOR EXPORT
45. (1) The premises shall contain a room adequately constructed and equipped
for keeping under refrigeration all the meat likely to be at the premises at any one time for the purpose of being boned and prepared for export.
(2) In addition to the room referred to in the last preceding sub-paragraph,
the premises-
(a) shall contain sufficient rooms adequately constructed and equipped for
keeping under refrigeration all the piece-meat and boneless meat prepared for
export that is likely to be at the premises at any one time; or
(b) shall be so situated as to permit the piece-meat and boneless meat
prepared for export that is likely to be at the premises at any one time being
transported, without deteriorating during the transportation, to another export
establishment for the purpose of being placed under refrigeration.
46. (1) Subject to the next succeeding sub-paragraph, the premises shall
contain a room set apart for each of the following processes but for no other
purpose:
(a) the boning of meat;
(b) the packing of meat; and
(c) the preparation of piece-meat.
(2) It is sufficient compliance with the last preceding sub-paragraph if-
(a) the premises contain a room or rooms set apart for the carrying on of all
or any of the processes referred to in that sub-paragraph; and
(b) each of those processes is to be carried on in the room or at least one
of the rooms so set apart.
(3) The premises shall be equipped with machinery capable of maintaining in
such a room, at all times, a temperature not exceeding 10 degrees Celsius.
(4) Subject to the next succeeding sub-paragraph, the height of each wall,
measured from the floor to the ceiling or wall-plate, of such a room shall not
be less than 3.6 metres.
(5) Where the Secretary is satisfied that adequate provision is made in such a room for ventilation, the height of each wall, measured from the floor to the
ceiling or wall-plate, of the room may be less than 3.6 metres but shall not be
less than 3 metres.
(6) Each wall of such a room shall be constructed of brick, masonry, concrete
or approved material, or of such a material in conjunction with another such
material or other such materials.
47. The premises shall be equipped for so storing material for wrapping
piece-meat and boneless meat as to keep that material clean and hygienic.
48. (1) The premises shall contain equipment capable of removing, as a
continuous process, bones and other waste-matter from a room in which piece-meat or boneless meat is prepared.
(2) Where bones and other waste-matter are not treated on the premises, the
premises shall contain a receptacle of sufficient size to hold all the bones and other waste-matter likely to be obtained on any one day from operations at the
premises.
(3) A receptacle referred to in the last preceding sub-paragraph-
(a) shall be constructed of brick, masonry, concrete or an approved material;
and
(b) shall be so constructed as to be impervious to liquid and to be easily
cleaned.
(4) All tables and equipment used in a room in which piece-meat or boneless
meat is prepared shall be constructed of an approved material.
PART IX-CONDITIONS APPLICABLE TO PREMISES IN WHICH MEAT IS CANNED
49. (1) A building in which meat is canned for export shall be constructed of-
(a) brick;
(b) masonry;
(c) concrete;
(d) an approved material; or
(e) any 2 or more of the materials referred to in clauses (a) to (d)
(inclusive).
(2) The height of each wall, measured from the floor to the ceiling or
wall-plate of a room in such a building, being a room in which meat is treated
by heat either before or after being placed into cans, shall be not less than
4.8 metres.
50. (1) Each room in a building in which meat is canned for export shall be
adequately ventilated and lighted.
(2) A building in which meat is canned for export shall be so constructed as
to facilitate the escape from the building of steam escaping from equipment used in the treatment of meat.
(3) No part of a window in a wall of a room in such a building shall be
situated less than 1.2 metres from the floor of the room.
51. (1) Premises on which meat is boned in preparation for being canned for
export shall have a separate part of the premises set aside for boning meat and
trimming meat.
(2) Tables and benches used in a part of premises set aside for boning meat
and trimming meat shall be constructed of an approved material.
52. The premises shall contain a room adequately constructed and equipped for
keeping under refrigeration all meat that is likely to be at the premises at any one time for the purpose of being canned.
53. (1) All tables, other than tables in a part of the premises set aside for
boning meat and trimming meat, used for preparing meat for canning shall be
covered with a material impervious to liquid.
(2) All pickling tubs and tanks shall be constructed of a material impervious
to liquid.
(3) All cages for the carriage of meat from the vessels in which the meat is
scalded to the pickling tubs shall be constructed of stainless steel, galvanized iron or an approved material.
(4) Receptacles for carrying edible or inedible products shall be constructed
of an approved material.
(5) A chute provided for the purpose of conveying meat from one part of the
premises to another part of the premises-
(a) shall be constructed of stainless steel or other approved material; and
(b) shall be so constructed as to permit the effective cleaning of the chute.54. Ample supplies of potable water shall be available on the premises for use in the processing of canned meat.
PART X-CONDITIONS APPLICABLE TO PREMISES IN WHICH EDIBLE FAT OR EDIBLE
OFFAL IS PREPARED FOR EXPORT
55. (1) Where premises are to be used for the preparation or treatment of
edible fat or edible offal intended for export and also for the treatment or
storage of any other meat intended for export, or for the slaughtering and
dressing of animals from which meat intended for export is to be obtained, the
premises shall contain a separate room for the preparation or treatment of
edible fat or edible offal.
(2) The walls, to a height of not less than 1.8 metres measured from the
floor, of such a room, shall be constructed of brick, masonry, concrete or an
approved material, or of such a material in conjunction with another such
material or other such materials.
56. Tubs and tanks used in the premises for the washing of raw fat shall be
constructed of slate, reinforced concrete, wood or other material that is
impervious to liquid, and shall be so constructed as to be easily cleaned and
sterilized.
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Heading substituted by 1965 No. 40 r. 15
EXPORTS (MEAT) REGULATIONS - SCHEDULE 7 SCH
SCHEDULE 7
Regulation 34
DESIGN TO BE APPLIED TO A CARTON, CASE, CRATE OR CASK CONTAINING
MEAT THAT HAS BEEN INSPECTED AND PASSED FOR EXPORT
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Eighth Schedule repealed by 1978 No. 217 r. 13
* * * * * * * *
SCH
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Added by 1965 No. 40 r. 17
EXPORTS (MEAT) REGULATIONS - SCHEDULE 9 SCH
SCHEDULE 9
Regulation 33
DESIGN TO BE APPLIED WHERE MEAT HAS BEEN PREPARED UNDER SUPERVISION
OF AND PASSED BY AN OFFICER
The design shall be completed by the insertion in the space marked A of the
number allotted to the export establishment in pursuance of regulation 24 of
these Regulations.
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Tenth Schedule repealed by 1978 No. 217 r. 13
* * * * * * * *
SCH
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