Exports (Meat) Regulations

STATUTORY RULES.

1961. No. 93.

REGULATIONS UNDER THE CUSTOMS ACT 1901-1960 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905-1950.*

I, THE ADMINISTRATOR of the Government of the Commonwealth of Australia, acting with the advice of the Federal Executive Council, hereby make the following Regulations under the Customs Act 1901-1960 and the Commerce (Trade Descriptions) Act 1905-1950.

Dated this 26th day of July, 1961.

DALLAS BROOKS

Administrator.

By His Excellency’s Command,

(sgd.) C. F. ADERMANN

Minister of State for Primary Industry and for and on behalf of the Minister of State for Customs and Excise.

EXPORTS (MEAT) REGULATIONS.

Part I.—Preliminary.

Citation.

1. These Regulations may be cited as the Exports (Meat) Regulations.

Commencement.

2. These Regulations shall come into operation on the first day of October, 1961.

Parts.

3. These Regulations are divided into Parts, as follows:—

Part I.—Preliminary (Regulations 1-10).

Part II.—General Provisions as to the Exportation of Meat (Regulations 11-14).

Part III.—Trade Descriptions (Regulations 15-19).

Part IV.—Export Establishments (Regulations 20-29).

Part V.—Supervision, Inspection and Examination (Regulations 30-39).

Part VI.—Registration of Brands (Regulations 40-45).

Part VII.—Miscellaneous (Regulations 46-63).

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 The Statutory Rules specified in the First Schedule to these Regulations are repealed.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operations specified in the certificate of registration issued in relation to the premises under the Regulations so repealed continues to be registered for the carrying on of the operations so specified after the commencement of these Regulations as if the registration in respect of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.

Interpretation.

5.—(1.) In these Regulations, unless the contrary intention appears—

“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 tin, 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;

“Chief Veterinary Officer” means the veterinary officer holding, or performing the duties of, the office of Chief Veterinary Officer, Department of Primary Industry;

“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 weight”—

(a) in relation to beef or veal—means the weight of the beef or veal when in a chilled state; and

(b) in relation to lamb, mutton, pork, rabbits, hares or poultry—means the weight of the lamb, mutton, pork, rabbits, hares or poultry when in a frozen 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 prepared from meat or food of which meat is an ingredient;

“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, wood-smoke, 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;

“ship” includes aircraft;

“sound” means free from disease;

“tag”, in relation to meat, a meat product or edible offal, means the inspection certificate in the form of a prescribed tag issued in respect of the meat, meat product or edible offal under 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.

References to meat.

6. In these Regulations, 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.

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.

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.

Exemption.

9. 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.

Compliance with forms.

10. Strict compliance with the Forms contained in the Fifth Schedule is not necessary, and substantial compliance is sufficient.

Part II.—General Provisions as to the Exportation of Meat.

Exportation of certain meat, meat products and edible offal prohibited.

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.

(5.) The exportation of beef (other than bull beef), veal, mutton (other than ram 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.

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.

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.

Export of certain beef prohibited.

14.—(1.) The export of a hindquarter of beef the dressed weight of which is more than two hundred pounds is prohibited.

(2.) The export of—

(a) a hindquarter of beef the dressed weight of which is more than one hundred and ninety pounds but not more than two hundred pounds; 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.

Part III.—Trade Descriptions.

Exportation of meat prohibited unless trade description applied.

15. The exportation of meat is prohibited unless there is applied to the meat a trade description in accordance with these Regulations.

Trade description.

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 weight of the meat, unless the net weight 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.

(4.) The trade description of 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.

(5.) Where a package of 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.

(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) 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.

(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.

Indication of weight by means of cipher.

17. For the purposes of paragraph (e) of sub-regulation (1.) of the last preceding regulation, or of sub-paragraph (iv) of paragraph (c) of sub-regulation (6.) of regulation 33 of these Regulations, the net weight of meat may be shown—

(a) in the case of meat of a kind referred to in the first column of the Fourth Schedule—by the cipher specified in the third column of that Schedule opposite to the weight range within which the weight of the meat is included, being a weight range specified in the second column of that Schedule in relation to meat of that kind;

(b) in the case of a carcass of first or second quality lamb weighing not more than 28 pounds—by the letter “D”;

(c) in the case of a carcass of third quality lamb weighing not more than 28 pounds—by the letter “L” printed immediately under the word “Lamb”;

(d) in the case of a carcass of third quality lamb weighing more than 28 pounds—by the letter “O” printed immediately under the word “Lamb”;

(e) in the case of a carcass of ram mutton weighing not more than 50 pounds—by the letter “Y” printed immediately under the words “Ram Mutton”; or

(f) in the case of a carcass of ram mutton weighing more than 50 pounds—by the letter “Z” printed immediately under the words “Ram Mutton”.

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.

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.

Part IV.—Export Establishments.

Registration of 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.

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.

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.

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.

Number of export establishment.

24. The Secretary shall allot to each export establishment a number.

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.

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.

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.

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.

Cancellation of certificate of registration.

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: Fifty pounds.

Part V.—Supervision, Inspection and Examination.

Interpretation.

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.

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.

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.

Inspection certificates.

33.—(1.) Where meat intended for export (other than frozen rabbits, frozen hares or frozen poultry) has been prepared under the supervision of an officer, inspected by an officer and passed as fit for export, an inspection certificate with respect to the meat shall be issued and affixed to the meat.

(2.) Subject to the next two succeeding sub-regulations, an inspection certificate shall be in the form of a prescribed tag and shall—

(a) in the case of a carcass, crop, quarter or piece of chilled or frozen meat that is intended to be shipped as a single pieces—be attached securely to the carcass, crop, quarter or piece; or

(b) in the case of boneless meat, piece-meat or edible offal that is packed in a bag—be sewn to the outside of the bag in which it is packed.

(3.) Subject to the next succeeding sub-regulation, an inspection certificate, in the case of piece-meat, boneless meat, a meat product or edible offal that is packed in a case, carton, crate or cask, shall be written on the outside of the case, carton, crate or cask.

(4.) An inspection certificate, in the case of piece-meat or boneless meat that is not packed into a container immediately after it has been prepared, shall, if an officer so directs, be attached to each piece of the meat.

(5.) The front of an inspection certificate in the form of a prescribed tag shall be in accordance with Form 5.

(6.) An inspection certificate in the form of a prescribed tag issued in respect of meat—

(a) shall measure not less than one and one-half inches and not more than one and three-quarter inches in length and not less than three and one-quarter inches and not more than three and three-quarter inches in width;

(b) shall be signed by the officer who inspected the meat;

(c) 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; and

(iv) the net weight of the carcass, crop, quarter, piece or package, unless that net weight is shown by means of a cipher in accordance with the provisions of regulation 17 of these Regulations;

(d) shall, in the case of a prescribed tag with respect to first quality meat or with respect to edible offal, bacon or ham, be coloured blue;

(e) shall, in the case of a prescribed tag with respect to second quality meat, be coloured red; and

(f) shall, in the case of a prescribed tag with respect to third quality meat, be coloured white.

(7.) Where a package of 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.

(8.) 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 to be affixed to meat for the purposes of these Regulations, the first-mentioned requirements shall be subject to the second-mentioned requirements.

(9.) An inspection certificate that is written on the outside of a case, carton, crate or cask in accordance with sub-regulation (3.) of this regulation shall be signed by the officer who inspected the meat and contain the matters required to be specified on the front of an inspection certificate in the form of a prescribed tag.

(10.) An inspection certificate may be issued by an inspector with his signature stamped on it as a facsimile signature.

Certain meats to be stamped as approved for export.

34. Where rabbits or hares have, or rabbit-meat, hare-meat or poultry has, been inspected by an officer, passed for export and packed for export in a carton, case or crate, the officer shall cause the carton, case or crate 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 rabbits, hares, rabbit-meat, hare-meat or poultry, as the case may be.

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.

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.

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.

(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: Fifty pounds.

Certificates as to the condition of meat.

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 14 (inclusive) is applicable in the circumstances.

Removal of meat from export establishment for use in Australia.

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: Fifty pounds.

(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.

Part VI.—Registration of Brands.

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.

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.

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.

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.

Assignments and transmissions of trade marks to be notified.

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: Twenty-five pounds.

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.

Part VII.—Miscellaneous.

Inspection of meat.

46. Meat, meat products and edible offal are goods prescribed for the purposes of section five of the Commerce (Trade Descriptions) Act 1905-1950.

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.

(2.) An officer of the Department of Customs and Excise for the time being occupying a prescribed office in that Department shall be deemed to have been appointed to be an analyst under the last preceding sub-regulation.

(3.) The following offices are prescribed offices for the purpose of the last preceding sub-regulation:—

(a) Commonwealth Analyst;

(b) Supervising Analyst;

(c) Senior Analyst; and

(d) Analyst.

(4.) An analyst may analyse samples of meat intended for export that are taken by an officer under the Commerce (Trade Descriptions) Act 1905-1950.

Certificates of analysts.

48.—(1.) In proceedings under the Customs Act 1901-1960, the Commerce (Trade Descriptions) 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.

(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 Ten shillings and sixpence; or

(b) in any other case—a fee of One shilling.

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.

Fees for officers’ services.

50.—(1.) Whenever, at the request of a person, the services of an officer are made available to the person for the purposes of these Regulations before or after the official hours or on a Saturday, Sunday or holiday, the person shall, subject to sub-regulation (3.) of this regulation, be charged for those services—

(a) where the services are made available on a Sunday—a fee of One pound six shillings and sixpence per hour or part of an hour; or

(b) where the services are made available before or after the official hours or on a Saturday or holiday—a fee of One pound per hour or part of an hour.

(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.

(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.

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.

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.

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.

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.

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.

Persons to furnish information.

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: Fifty pounds.

Persons to comply with directions of an officer.

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: Fifty pounds.

Interference with official markings.

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: Fifty pounds.

False declarations.

59.—(1.) A person shall not make a false or misleading statement in a declaration furnished in pursuance of these Regulations.

Penalty: Fifty pounds.

(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.

Failure of refrigerating machinery.

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 15 degrees Fahrenheit, 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: Fifty pounds.

(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: Fifty pounds.

(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.

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.

(2.) A person handling meat at an export establishment—

(a) shall wear clean washable overalls as top wear outer garments;

(b) 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; and

(c) shall not wear overalls made of hessian as top wear outer garments except when he is handling, in a room in which meal is kept under refrigeration, meat that is wrapped in a wrapping.

(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.

(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: Fifty pounds.

Notice to be given when carcasses brought into export establishment.

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 Fifty pounds.

(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 Fifty pounds.

Condemned carcasses.

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: Fifty pounds.

(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, hoofs, 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.

(5.) The export of meat is prohibited if any operations connected with the preparation of the meat for export were carried on at an export establishment in contravention of this regulation or if, in the opinion of an officer, the meat came into contact with other meat in respect of which any operations connected with the preparation of that other meat for export were so carried on.

THE SCHEDULES.

FIRST SCHEDULE. Regulation 4.

Statutory Rules Repealed.

Statutory Rules 1923, No. 36.

Statutory Rules 1923, No. 194.

Statutory Rules 1924, No. 127.

Statutory Rules 1924, No. 128.

Statutory Rules 1927, No. 130.

Statutory Rules 1933, No. 119.

Statutory Rules 1934, No. 63.

Statutory Rules 1936, No. 138.

Statutory Rules 1938, No. 1.

Statutory Rules 1938, No. 31.

Statutory Rules 1938, No. 102.

Statutory Rules 1947, No. 118.

Statutory Rules 1948, No. 27.

Statutory Rules 1948, No. 99.

Statutory Rules 1948, No. 161.

Statutory Rules 1950, No. 41.

Statutory Rules 1951, No. 134.

Statutory Rules 1951, No. 145.

Statutory Rules 1952, No. 108.

Statutory Rules 1953, No. 36.

Statutory Rules 1954, No. 49.

Statutory Rules 1954, No. 100.

Statutory Rules 1955, No. 90.

Statutory Rules 1956, No. 13.

Statutory Rules 1956, No. 126.

Statutory Rules 1957, No. 69.

Statutory Rules 1958, No. 78.

Statutory Rules 1960, No. 41.

SECOND SCHEDULE. Regulation 12.

GENERAL CONDITIONS AND RESTRICTIONS TO BE COMPLIED WITH IN RESPECT OF MEAT INTENDED FOR EXPORT.

Part I.—Conditions and Restrictions with respect to the Preparation and Storage of Meat.

Animals to be examined before being slaughtered.

1.—(1.) The animal from which the meat was obtained—

(a) shall have been inspected by an officer before it was slaughtered; and

(b) shall not have been slaughtered until it was, in the opinion of an officer, sufficiently rested.

(2.) Where the animal was, in the opinion of the officer inspecting it, fevered or diseased or an animal known as a “cripple” or a “downer”, the animal shall have been slaughtered separately from other animals and at a time directed by the officer-in-charge at the export establishment at which it was slaughtered.

Post-mortem inspection.

2.—(1.) Meat shall have been obtained from, or shall be, a carcass that was duly inspected by an officer as soon as possible after the animal from which the meat was obtained was slaughtered.

(2.) For the purposes of the last preceding sub-paragraph, a carcass shall be deemed not to have been duly inspected unless—

(a) the head of the animal from which the meat was obtained and such parts of the viscera of that animal as are intended to be eaten were retained, in a form in which, and at a place at which, they could be identified with the carcass until the carcass was found by an officer to be free from generalized disease;

Second Schedule—continued.

Part I.—continued.

(b) no part of the carcass was removed from the carcass, or so dealt with as to prevent it being identified as a part of the carcass, without the consent of an officer; and

(c) after a preliminary inspection of the carcass by an officer, the carcass was hung in a room set aside for the hanging of meat that has been passed at a preliminary examination and was retained in that room until it had been fully inspected.

Methods of killing.

3.—(1.) The cattle, calf, pig or horse from which the meat was obtained shall have been stunned before being bled.

(2.) For the purposes of the last preceding sub-paragraph—

(a) cattle and calves shall have been stunned by means of a hammer, an electric stunner or a captive bolt pistol;

(b) pigs shall have been stunned by means of a hammer, an electric stunner or an approved gas tunnel; and

(c) horses shall have been stunned by means of firearms, an electric stunner or a captive bolt pistol.

(3.) If, in a particular case, a veterinary officer-in-charge so approves, cattle or calves may be slaughtered, in accordance with the requirements of the Jewish faith, by the cutting of their jugular veins and carotid arteries (as nearly as practicable, simultaneously) so as to cause the complete severance of those veins and arteries and the immediate unconsciousness of the animals.

(4.) Where an animal is slaughtered in the manner referred to in the last preceding sub-regulation, the animal shall be restrained in an approved manner immediately before and during the slaughtering.

Dressing of carcasses.

4. A carcass shall be dressed to the satisfaction of an officer.

Meat not to be in room with certain goods.

5.—(1.) Meat shall not, after having been passed for export, have been placed or kept under refrigeration with goods that, in the opinion of an officer, were likely to cause the meat to become contaminated.

(2.) Meat shall not, after having been passed for export, have come into contact with air affected by the chilling, freezing or cold storage of goods that, in the opinion of an officer, were likely to cause the meat to become contaminated.

(3.) Meat shall not, after having been passed for export, have been placed or kept under refrigeration in a room with meat that had not been passed for export.

(4.) An officer may, in special circumstances, approve—

(a) the placing of meat that has been passed for export under refrigeration in a particular part, specified by the officer, of a room which contains meat that has not been passed for export; or

(b) the placing of meat that has not been passed for export under refrigeration in a particular part, specified by the officer, of a room which contains meat that has been passed for export,

and, notwithstanding the last preceding sub-paragraph, the meat may then be placed in that part of the room, and may be kept under refrigeration in that part of the room during a period not exceeding a period specified by the officer.

(5.) A part of a room specified by an officer under the last preceding sub-paragraph shall not, at any time while meat that has been passed for export is in the room, contain both meat that has been passed for export and meat that has not been passed for export.

Meat to be chilled or frozen.

6.—(1.) A carcass shall have been placed under refrigeration at an export establishment within such period after it was passed for export as the officer who passed it for export directed.

(2.) Piece-meat or boneless meat shall have been placed under refrigeration, for freezing, at an export establishment within two hours after it was prepared for freezing.

Second Schedule—continued.

Part I.—continued.

Conveyance of meat from one export establishment to another.

7.—(1.) Where meat has been moved from one export establishment to another export establishment, the following conditions shall have been complied with:—

(a) the meat shall have been examined by an officer before being so moved and passed by the officer as fit for export or for further treatment;

(b) the officer shall have signed and furnished, in respect of the meat, a certificate containing a description of the meat, the name of the export establishment at which he examined the meat and the name of the export establishment to which the meat was to be moved;

(c) when the meat was so moved, there shall have been applied to it, or, if that was impracticable, to the container in which it was moved, an official stamp or a label in the form of a prescribed tag;

(d) the meat shall have been moved in a vehicle (being a vehicle of a kind approved by the Secretary), or in an aircraft, that was in a sanitary condition;

(e) the meat shall have been handled only by persons wearing clean outer garments;

(f) upon the arrival of the meat at the export establishment to which it was moved, the certificate furnished in accordance with clause (b) of this sub-paragraph shall have been handed to the officer-in-charge at that establishment; and

(g) the meat shall have been examined by an officer upon arrival at that export establishment and passed by that officer as fit for export.

(2.) Meat that was moved from one export establishment to another export establishment in a vehicle shall not have been so moved in an unfrozen state unless it was moved as a hanging load.

Loading on ship.

8.—(1.) Meat shall not have been handled in an insanitary manner in the course of being conveyed to a ship, and of being loaded into a ship, for export.

(2.) Frozen meat or chilled meat shall have been removed, for the purpose of being loaded into a ship for export, from an export establishment in the presence of an officer and loaded into that ship in the presence of an officer.

(3.) Frozen meat or chilled meat shall have been conveyed from the truck in which it was brought to the wharf in a manner satisfactory to an officer and shall have been placed under refrigeration in the ship in a manner satisfactory to an officer.

(4.) Meat packed in a case or a crate shall have been conveyed from the wharf into the hold of the ship on a clean tray or sling.

(5.) Meat, other than meat packed in a case or a crate, that was conveyed into the hold of a ship by means of a rope sling shall have been so conveyed by means of a sling that was lined with clean canvas.

Preparation of beef for export.

9.—(1.) Any nodules (Onchocerca gibsoni) in beef shall have been removed.

(2.) A hindquarter of beef, unless for export to an approved place, shall have been stifled by an approved method.

(3.) Where meat, being a hindquarter, forequarter, or crop of beef, or a piece of beef containing a section of the spinal column, is exported as frozen beef, the spinal column in the meat shall have been divided from the remainder of the spinal column by means of a saw.

(4.) Where the dressed weight of a carcass of beef is more than 200 pounds, the brisket shall, unless the carcass is for export to an approved place, have been removed from the carcass.

(5.) For the purposes of the last preceding sub-paragraph, the brisket shall have been separated from the carcass, by means of a saw, along a straight line from the point where the first rib joins the first sternal segment to the reflection of the diaphragm on the eleventh rib.

Second Schedule—continued.

Part I.—continued.

(6.) Where beef is intended to be exported as chilled beef, such special hygienic measures as the Secretary directs shall have been taken in connexion with the preparation of the beef for export.

Preparation of piece-beef and boneless beef.

10.—(1.) Piece-beef or boneless beef exported as frozen beef—

(a) shall have had its associated lymph nodes exposed, incised and left in position; and

(b) shall not have had any serous surfaces removed.

(2.) Piece-beef exported as frozen beef shall have been frozen in its natural shape or shall have been folded or rolled in accordance with commercial practice for the purpose of being frozen and, if folded or rolled, shall have the serous surfaces exposed.

(3.) Boneless beef exported as frozen beef shall have been prepared for freezing in a manner approved by the Chief Veterinary Officer.

(4.) A package containing more than one piece of piece-beef or boneless beef shall not weigh more than 100 pounds.

(5.) Piece-beef, being salt meat, shall have been salted, pickled and cured during a period of not less than 16 days or shall have been treated in an approved manner.

(6.) A requirement specified in this paragraph with respect to lymph nodes or serous surfaces of piece-beef or boneless beef does not apply in relation to piece-beef or boneless beef exported to a country that permits the importation of piece-beef or boneless beef notwithstanding that that requirement has not been complied with in the preparation of the beef.

Wrapping of beef.

11.—(1.) Hindquarters, forequarters or crops of beef, piece-beef or boneless beef shall be wrapped in clean new stockinette or approved material and then in clean hessian or approved material.

(2.) Stockinette referred to in the last preceding sub-paragraph shall be of such a quality that a strip of the stockinette 100 yards long and 18 inches wide weighs not less than 8 pounds.

(3.) Hessian referred to in sub-paragraph (1.) of this paragraph shall—

(a) if only one hindquarter, forequarter or crop or only one piece of piece-beef or boneless beef is wrapped in the hessian—be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 7½ ounces; or

(b) if more than one hindquarter, forequarter or crop or more than one piece of piece-beef or boneless beef are wrapped together in the hessian—be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 10 ounces.

Third quality veal.

12. Third quality veal or bobby-veal shall only be exported in the form of boneless veal.

Preparation of piece-veal or boneless veal for export.

13.—(1.) Piece-veal, boneless veal or boneless bobby-veal—

(a) shall have had its associated lymph nodes exposed, incised and left in position; and

(b) shall not have had any serous surfaces removed.

(2.) Piece-veal shall have been frozen in its natural shape or shall have been folded or rolled in accordance with commercial practice for the purpose of being frozen and, if folded or rolled, shall have any serous surfaces exposed.

(3.) Boneless veal or boneless bobby-veal shall have been prepared for freezing in a manner approved by the Chief Veterinary Officer.

(4.) A package containing boneless veal or boneless bobby-veal shall not weigh more than 100 pounds.

(5.) A requirement specified in this paragraph with respect to lymph nodes or serous surfaces of piece-veal or boneless veal does not apply in relation to piece-veal or boneless veal exported to a country that permits the importation of piece-veal or boneless veal notwithstanding that that requirement has not been complied with in the preparation of the veal.

Second Schedule—continued.

Part I.—continued.

Wrapping of veal.

14.—(1.) Carcasses, sides or quarters of veal, and pieces of boneless veal or boneless bobby-veal, shall be wrapped in clean new stockinette or approved material and then in clean new hessian or approved material.

(2.) Stockinette referred to in the last preceding sub-paragraph shall be of such a quality that a strip of the stockinette 100 yards long and 18 inches wide weighs not less than 8 pounds.

(3.) Hessian referred to in sub-paragraph (1.) of this paragraph shall—

(a) if only one carcass, side, quarter or piece of veal is wrapped in the hessian—be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 7½ ounces; or

(b) if more than one carcass, side, quarter or piece of veal are wrapped together in the hessian—be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 10 ounces.

Preparation of piece-lamb and piece-mutton.

15.—(1.) Piece-lamb, piece-mutton or boneless mutton—

(a) shall have its associated and accessible lymph nodes exposed, incised and left in position; and

(b) shall not have had any serous surfaces removed.

(2.) A cut of piece-lamb or piece-mutton shall have been frozen in its natural shape.

(3.) Boneless mutton shall have been prepared for freezing in a manner approved by the Chief Veterinary Officer.

(4.) A requirement specified in this paragraph with respect to lymph nodes or serous surfaces of piece-lamb, piece-mutton or boneless mutton does not apply in relation to piece-lamb, piece-mutton or boneless mutton exported to a country that permits the importation of piece-lamb, piece-mutton or boneless mutton notwithstanding that that requirement has not been complied with in the preparation of the lamb or mutton.

Wrapping of lamb and mutton.

16.—(1.) Carcasses of lamb or mutton shall be wrapped in clean new stockinette or approved material;

(2.) Piece-lamb, piece-mutton or boneless mutton shall be wrapped in clean new stockinette or approved material and then in hessian or approved material.

(3.) Stockinette referred to in sub-paragraph (1.) or (2.) of this paragraph shall be of such a quality that a strip of the stockinette 100 yards long and 12 inches wide weighs not less than 9 pounds 8 ounces.

(4.) Hessian referred to in sub-paragraph (2.) of this paragraph shall be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 10 ounces.

Preparation of piece-pork or boneless pork.

17.—(1.) Piece-pork or boneless pork—

(a) shall have its associated and accessible lymph nodes exposed, incised and left in position; and

(b) shall not have had any serous surfaces removed.

(2.) Pork shall not be derived from a boar.

(3.) A cut of piece-pork shall have been frozen in its natural shape.

(4.) Boneless pork shall have been prepared for freezing in a manner approved by the Chief Veterinary Officer.

(5.) A package containing piece-pork or boneless pork shall not weigh more than 100 pounds.

(6.) A requirement specified in this paragraph with respect to lymph nodes or serous surfaces of piece-pork or boneless pork does not apply in relation to piece-pork or boneless pork exported to a country that permits the importation of piece-pork or boneless pork notwithstanding that that requirement has not been complied with in the preparation of the pork.

Wrapping of pork.

18.—(1.) Carcasses of pork or sides of pork shall be wrapped in clean new stockinette or approved material.

Second Schedule—continued.

Part I.—continued.

(2.) Piece-pork or boneless pork shall be wrapped in clean new stockinette or approved material and then in clean new hessian or approved material.

(3.) Stockinette referred to in sub-paragraph (1.) or (2.) of this paragraph shall be of such a quality that a strip of the stockinette 100 yards long and 14 inches wide weighs not less than 14 pounds.

(4.) Hessian referred to in sub-paragraph (2.) of this paragraph shall be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 10 ounces.

Packing of ham and bacon.

19.—(1.) Ham or bacon shall have been packed in the manner specified in this paragraph or in an approved manner.

(2.) A piece of ham or bacon—

(a) shall have its cut surfaces lightly larded; and

(b) shall be wrapped in grease-proof paper and then in calico, or shall be packed in oat hulls and then covered with strong calico or approved material.

(3.) Pieces of ham or bacon shall be packed in a container—

(a) the inside of which is lined with strong paper or approved material; and

(b) which has a good layer of salt surrounding the ham or bacon,

so that the container is completely filled with ham or bacon, as the case may be, and salt.

(4.) Salt referred to in the last preceding sub-paragraph shall be fine dry salt of good quality.

Preparation of rabbits and hares.

20.—(1.) Rabbits or hares shall have been transported, as soon as possible after having been trapped, to an export establishment as a hanging load.

(2.) Rabbits and hares shall have been placed under refrigeration upon arriving at the export establishment to which they were transported in accordance with the last preceding sub-paragraph and shall have then been kept under refrigeration until they were prepared, graded and packed for export.

(3.) Rabbits that are exported as skinned rabbits shall have been skinned at the export establishment at which they were graded, packed and frozen.

(4.) Boned rabbit-meat, rabbit pieces, boned hare-meat or hare pieces shall have been obtained from rabbits or hares, as the case may be, that were skinned at the export establishment at which the meat or pieces were graded, packed and frozen.

(5.) Rabbits, hares, boned rabbit-meat, boned hare-meat, rabbit pieces and hare pieces—

(a) shall have been placed under refrigeration at an export establishment within two hours after they were graded and packed for export;

(b) shall then have been reduced to a temperature of not more than 10 degrees Fahrenheit; and

(c) upon having been so reduced in temperature, shall have been kept under refrigeration at a temperature of not more than 15 degrees Fahrenheit until removed from the refrigeration room with the permission of an officer.

Packing of rabbits, hares and boned rabbit-meat or hare-meat.

21.—(1.) Rabbits or hares shall be packed in—

(a) cartons; or

(b) clean new cases or crates constructed of well seasoned soft-wood or hardwood that has been smoothly sawn or dressed in a manner approved by an officer.

(2.) The cartons, cases or crates shall, in the opinion of an officer, be sufficiently strong to withstand the handling ordinarily incidental to transport to destinations beyond the Commonwealth.

(3.) Boned rabbit-meat or boned hare-meat shall be packed in a block containing two layers of meat.

(4.) A block of boned rabbit-meat or boned hare-meat shall have been wrapped, after having been frozen, in good quality vegetable parchment, in waxed paper or in an approved material.

Second Schedule—continued.

Part I.—continued.

(5.) Any markings on a carton, case or crate of rabbits, hares, rabbit-meat or hare-meat shall—

(a) if the carton, case or crate contains rabbits or hares of first quality—be blue in colour;

(b) if the carton, case or crate contains rabbits or hares of second quality—be red in colour; or

(c) if the carton, case or crate contains skinned rabbits, rabbit-meat or hare-meat—be black in colour.

Preparation of poultry.

22.—(1.) Poultry shall have been killed at an export establishment registered for the purposes of killing poultry.

(2.) Poultry—

(a) shall not have been killed by being strangled; and

(b) shall have been thoroughly bled, by a method of external incision, at the time of killing.

(3.) Poultry shall have been dry-plucked, wax-plucked or plucked after having been semi-scalded, but shall not show any signs of having been scalded.

(4.) Poultry—

(a) shall not show or have shown any signs of disease or scaly legs;

(b) shall be well dressed;

(c) shall have clean feet;

(d) shall have had the crops emptied or removed; and

(e) shall have had the vents emptied.

(5.) Poultry may be either drawn or undrawn.

Packing of poultry.

23.—(1.) Poultry or poultry-pieces shall not have been packed until thoroughly chilled.

(2.) Poultry or poultry-pieces shall be packed in—

(a) cartons; or

(b) clean new cases constructed of well-seasoned soft-wood or hard-wood that has been smoothly sawn or dressed in a manner approved by an officer.

(3.) The cartons or cases shall, in the opinion of an officer, be sufficiently strong to withstand the handling ordinarily incidental to transport to destinations beyond the Commonwealth.

(4.) The cartons or cases shall be lined with good quality parchment, waxed paper or an approved material.

(5.) A carton or case of poultry shall contain only poultry that are all in the same weight-range.

(6.) A male fowl shall not be packed in a carton or case with a female fowl and a male turkey shall not be packed in a carton or case with a female turkey.

(7.) A carton or case of poultry (not being turkeys) shall not weigh more than 60 pounds.

(8.) Poultry or poultry-pieces—

(a) shall have been placed under refrigeration at an export establishment within 2 hours after having been packed for export;

(b) shall then have been reduced to a temperature of not less than 10 degrees Fahrenheit; and

(c) upon having been so reduced in temperature, shall have been kept under refrigeration at a temperature of not more than 15 degrees Fahrenheit until removed from the refrigeration room with the permission of an officer.

(9.) Any markings on a carton or case of poultry or poultry-pieces shall—

(a) if the poultry or poultry-pieces are of first quality—be blue in colour; or

(b) if the poultry or poultry-pieces are of second quality—be red in colour.

(10.) Where a carton or case of poultry-pieces contains poultry-pieces of first quality and also contains poultry-pieces of second quality, the markings on the carton or case shall be red in colour.

(11.) For the purposes of this paragraph, “weight-range”, in relation to poultry of a kind specified in the first column of the Eighth Schedule, means a weight-range specified in the second column of that Schedule in relation to poultry of that kind.

Second Schedule—continued.

Part I.—continued.

Preparation of canned meat.

24.—(1.) Any bull beef or ram mutton in a can of canned meat shall have been prepared for canning in a scald and pickling tub set apart for preparing bull beef and ram mutton for canning.

(2.) A can of canned rabbit or canned poultry shall have been filled by hand.

(3.) A can of canned meat or of meat extract shall have embossed on it the registration number of the export establishment in which the meat or meat extract was canned, the letters “EX” and such other markings (if any) as the Secretary requires to be embossed on it.

(4.) A can of canned meat or of meat extract shall not have been packed in a case, crate or carton for export—

(a) if the can was subject to a process of incubation—until after the completion of that process; or

(b) if the can was not subject to a process of incubation—within ten days after the meat or meat extract was canned.

(5.) Cans in which the canned meat is canned—

(a) shall, if made of tinplate, be made of tinplate of a kind and quality approved by the Chief Veterinary Officer;

(b) shall be strongly and efficiently constructed;

(c) shall be of a shape and design suitable for canning meat of the type that the can contains;

(d) shall have been thoroughly washed, sterilized and drained before being filled, and, while waiting to be filled, shall have been so placed that the open end was facing downward; and

(e) shall, if the Chief Veterinary Officer considers it necessary, be lacquered on the whole of the outside surface of the can.

Packing of canned meat, meat products and edible offal.

25. The immediate containers in which canned meat, a meat product or edible offal is packed for export shall be enclosed in outside containers that—

(a) are clean new cases or crates constructed of well seasoned soft-wood or hard-wood that has been smoothly sawn or dressed in a manner approved by an officer, are strapped with metal strapping or wire and are, in the opinion of an officer, sufficiently strong to withstand the handling ordinarily incidental to transport to destinations beyond the Commonwealth; or

(b) are cartons—

(i) that, whenever considered necessary by an officer, are strapped with metal strapping or wire;

(ii) that are, in the opinion of an officer, sufficiently strong to withstand the handling ordinarily incidental to transport to destinations beyond the Commonwealth; and

(iii) that, in the case of cartons of canned meat, do not exceed, when packed, 75 pounds gross weight.

Preparation of edible offal.

26.—(1.) Edible offal (not being sausage casings) shall have been treated, without undue delay, at an export establishment in a room set apart for treating edible offal and shall, after treatment, have been frozen at that establishment without undue delay.

(2.) Edible offal (not being sausage casings) shall not have been treated at an export establishment other than the export establishment at which the offal was removed from the carcass from which it was obtained.

(3.) Edible offal shall have had its associated lymph nodes incised and left in position.

(4.) An organ or piece of edible offal shall have been frozen—

(a) separately;

(b) in an approved container; or

(c) in a block.

(5.) A block of organs or pieces of edible offal shall not be of such a size as will impede the rapid and efficient freezing of each organ or piece in the block.

Second Schedule—continued.

Part I.—continued.

(6.) A package containing edible offal shall not weigh more than 100 pounds.

(7.) Edible offal shall be

(a) wrapped in clean new stockinette or approved material and then in clean new hessian;

(b) packed in cases or cartons which are lined with heavy grease-proof paper or an approved material; or

(c) packed in approved containers.

(8.) Stockinette referred to in the last preceding sub-paragraph shall be of such a quality that a strip of the stockinette 100 yards long and 18 inches wide weighs not less than 8 pounds.

(9.) Hessian referred to in sub-paragraph (7.) of this paragraph shall be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 10 ounces.

Sausage casings.

27.—(1.) Sausage casings shall have been derived from an animal that was slaughtered at an export establishment and passed by an officer as fit for human consumption.

(2.) Sausage casings shall have been thoroughly cleaned and salted in accordance with good commercial practice.

Preparation of fat.

28.—(1.) Fat shall have been derived from an animal that was slaughtered at an export establishment and passed by an officer as fit for human consumption.

(2.) Fat shall not contain any fat prepared from waste fats or from any fats, whether waste fats or not, that were obtained from premises other than export establishments.

(3.) Fat shall have been prepared under sanitary conditions, and the appliances used in its preparation shall have been effectively cleaned before having been so used.

(4.) Water used in washing raw fat in the course of preparing fat for export shall have been potable water.

Horsemeat.

29.—(1.) Where horsemeat, being a quarter or piece of horsemeat containing a section of the spinal column, is exported as frozen horsemeat, the spinal column in the meat shall have been divided from the remainder of the spinal column by means of a saw.

(2.) Piece-horsemeat or boneless horsemeat exported as frozen horsemeat—

(a) shall have had its associated lymph nodes exposed and left in position; and

(b) shall not have had any of its serous surfaces removed.

(3.) Piece-horsemeat shall have been frozen in its natural shape or shall have been folded or rolled in accordance with commercial practice for the purpose of being frozen and, if folded or rolled, shall have any serous surfaces exposed.

(4.) Boneless horsemeat shall have been prepared for freezing in a manner approved by the Chief Veterinary Officer.

(5.) Boneless horsemeat, being salt meat, shall have been salted, pickled or cured during a period of not less than 16 days or shall have been treated in an approved manner.

(6.) A package containing more than one piece of piece-horsemeat or boneless horsemeat shall not weigh more than 100 pounds.

(7.) A requirement specified in this paragraph with respect to lymph nodes or serous surfaces of piece-horsemeat or boneless horsemeat does not apply in relation to piece-horsemeat or boneless horsemeat exported to a country that permits the importation or piece-horsemeat or boneless horsemeat notwithstanding that that requirement has not been complied with in the preparation of the horsemeat.

Wrapping of horsemeat.

30.—(1.) Quarters of horsemeat, piece-horsemeat or boneless horsemeat shall be wrapped in clean new stockinette or approved material and then in clean new hessian or approved material.

(2.) Stockinette referred to in the last preceding sub-paragraph shall be of such a quality that a strip of the stockinette 100 yards long and 18 inches wide weighs not less than 8 pounds.

Second Schedule—continued.

Part I.—continued.

(3.) Hessian referred to in sub-paragraph (1.) of this paragraph shall—

(a) if only one quarter or only one piece of piece-horsemeat or boneless horsemeat is wrapped in the hessian—be of suck a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 7½ ounces; or

(b) if more than one quarter or more than one piece of piece-horsemeat or boneless horsemeat are wrapped together in the hessian—be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 10 ounces.

Preparation of piece-goatmeat or boneless goatmeat.

31.—(1.) Piece-goatmeat or boneless goatmeat exported as frozen goatmeat—

(a) shall have had its associated and accessible lymph nodes exposed, incised and left in position; and

(b) shall not have had any serous surfaces removed.

(2.) A cut of piece-goatmeat shall have been frozen in its natural shape.

(3.) Boneless goatmeat shall have been prepared for freezing in a manner approved by the Chief Veterinary Officer.

(4.) A requirement specified in this paragraph with respect to lymph nodes or serous surfaces of piece-goatmeat or boneless goatmeat does not apply in relation to piece-goatmeat or boneless goatmeat exported to a country that permits the importation of piece-goatmeat or boneless goatmeat notwithstanding that that requirement has not been complied with in the preparation of the goatmeat.

Wrapping of goatmeat.

32.—(1.) Carcasses of goatmeat shall be wrapped in clean new stockinette or approved material.

(2.) Piece-goatmeat or boneless goatmeat shall, unless it is packed in cases or cartons, be wrapped in clean new stockinette or approved material and then in hessian or approved material.

(3.) Stockinette referred to in this paragraph shall be of such a quality that a strip of the stockinette 100 yards long and 12 inches wide weighs not less than 9 pounds 8 ounces.

(4.) Hessian referred to in sub-paragraph (2.) of this paragraph shall be of such a quality that a strip of the hessian 1 yard long and 40 inches wide weighs not less than 10 ounces.

Part II.—Requirements, in relation to Trade Description, to be Complied with in Respect of Meat intended for Export.

Beef.

33.—(1.) The trade description, in the case of chilled beef, shall include the word “chilled” on the coverings containing the beef and on the tags issued in relation to the beef.

(2.) The trade description, in the case of forequarters of beef, shall include the letters “E.T.” prominently applied, by means of indelible ink, to the coverings containing the beef and to the tags issued in relation to the beef.

(3.) Where hindquarters of beef are derived from a carcass that has not been stifled in an approved manner, the trade description shall include the letter “E.T.” applied, by means of indelible ink, to the coverings containing the beef and to the tags issued in relation to the beef.

(4.) The trade description, in the case of a frozen hindquarter, forequarter or crop of beef, shall include, on the coverings containing the beef and on the tags issued in relation to the beef—

(a) the net weight of the hindquarter, forequarter or crop; or

(b) a cipher mark indicating the weight-range within which the hindquarter, forequarter or crop was graded, being a cipher approved by the Secretary for the purposes of indicating that weight-range.

Canned meat.

34.—(1.) The trade description, in the case of canned meat (other than canned sausages) derived from bull beef or ram mutton, shall include the words “BULL BEEF” or “RAM MUTTON”, as the case requires—

(a) in letters not less than ¼ inch high on the cans containing the canned meat; and

(b) in block letters not less than 2 inches square indelibly branded or impressed on the case, crate or carton containing the canned meat.

Second Schedule—continued.

Part II.—continued.

(2.) For the purposes of the last preceding sub-paragraph, the words “BULL BEEF” or “RAM MUTTON” shall be so marked on the cans, cases, crates or cartons as to be not less prominent than any other markings on the cans, cases, crates or cartons.

Edible offal.

35. The trade description, in the case of edible beef offal or veal offal shall include on the coverings containing the offal, a correct description of the kind of offal.

Additional markings on the coverings of meat.

36. The position, size, colour and nature of any markings on the coverings containing meat, being markings that are in addition to the trade description or to any other markings applied in accordance with any other provision of these Regulations, shall be such as are approved by the Secretary.

THIRD SCHEDULE. Regulation 13.

In this Schedule—

(a) a reference to coverings in a provision in the third column of this Schedule, being a provision which is required by regulation 16 of these Regulations to be complied with in respect of meat of a particular kind, shall be read as a reference to the coverings containing any meat of that kind; and

(b) a reference to tags in such a provision shall be read as a reference to an inspection certificate in the form of a prescribed tag issued with respect to any meat of that kind.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

Third Schedule—continued.

FOURTH SCHEDULE. Regulation 17.

Table Showing the Ciphers which Indicate the Weights of Certain Kinds of Meat.

Fourth Schedule—continued.

FIFTH SCHEDULE.

Form 1. Regulation 20 (1.).

Commonwealth of Australia.

Exports (Meat) Regulations.

APPLICATION TO REGISTER PREMISES AS AN EXPORT ESTABLISHMENT.

* Insert full name of applicant.

† Insert address of applicant.

‡ Strike out whichever is inapplicable.

To The Secretary to the Department of Primary Industry.

I*

of†

hereby apply for the registration, as an export establishment under the Exports (Meat) Regulations, of the

premises referred to in the following table of which I am the owner‡/occupier‡ and in which it is proposed to carry on, in connexion with the preparation of meat for export, the operations described in that table.

(Signature of applicant.)

Fifth Schedule—continued.

Form 2. Regulation 20 (4.).

Commonwealth of Australia.

Exports (Meat) Regulations.

CERTIFICATE OF REGISTRATION OF PREMISES AS AN EXPORT ESTABLISHMENT.

* Strike out whichever is inapplicable.

† Insert description of operations.

I hereby certify that, in pursuance of the Exports (Meat) Regulations, the premises situated at

in the State of and *owned/*occupied by have been registered as an export establishment for the carrying on, in connexion with the preparation of meat for export, of the operations of†

The registered number of the export establishment is No. .

This certificate will remain in force until the thirty-first day of December, 19 ,

unless cancelled, before that date, in pursuance of the Exports (Meat) Regulations.

Dated this day of , 19 .

Secretary.

Form 3. Regulation 23 (1.).

Commonwealth of Australia.

Exports (Meat) Regulations.

APPLICATION TO RENEW THE REGISTRATION OF PREMISES

AS AN EXPORT ESTABLISHMENT.

* Insert full name of applicant.

† Insert address of applicant.

† Strike out whichever is inapplicable.

To The Secretary to the Department of Primary Industry.

I*

of†

hereby apply for the renewal of the registration, as an export establishment under the Exports (Meat) Regulations, of the premises referred to in the following table of which I am the ‡owner/‡occupier and in which the undermentioned operations are being carried on in connexion with the preparation of meat for export.

The registered number of the export establishment is No. .

(Signature of applicant.)

Fifth Schedule—continued.

Form 4. Regulation 23 (4.).

Commonwealth of Australia.

Exports (Meat) Regulations.

RENEWAL OF REGISTRATION OF PREMISES AS AN EXPORT ESTABLISHMENT.

* Insert description of operations.

† Strike out whichever is inapplicable.

Registration number of Export Establishment No. .

Operations for the carrying on of which the export establishment is registered*

The registration of the premises situated at

in the State of and †owned/†occupied by              is hereby renewed and

will remain in force until the thirty-first day of December, 19 , unless cancelled before that day in

pursuance of the Exports (Meat) Regulations.

Dated this day of , 19 .

Secretary.

Form 5. Regulation 33.

* Here insert the name of the State in which the meat was inspected.

† Here insert the cipher denoting the month during which the animal from which the meat was obtained was slaughtered.

*

INSPECTED †

Commonwealth Meat Inspector.

AND PASSED FOR EXPORT

Form 6. Regulation 35 (1.).

Commonwealth of Australia.

Exports (Meat) Regulations.

NOTICE OF INTENTION TO EXPORT MEAT.

, 19 .

To The Department of Primary Industry,

Port of

Notice is hereby given that I intend to export the meat specified in the statement hereunder. The meat is at              and may be inspected on              .

I hereby declare—

(a) that I am—

* Strike out whichever is inapplicable.

*the owner of

*the duly authorized agent of the owner of the meat specified in the statement hereunder;

(b) that the conditions and restrictions applicable in respect of the meat under the Exports (Meat) Regulations have been complied with; and

(c) that the goods are marked in the prescribed manner with the prescribed trade description.

Statement of Meat to be Exported.

Export Ship

Date of sailing

(Signature of Owner or his Agent.)

Fifth Schedule—continued.

Form 7. Regulation 36.

Commonwealth of Australia.

Exports (Meat) Regulations.

EXPORT PERMIT.

Port of

Date , 19 .

To The Officer of Customs,

Wharf.

The undermentioned meat to be shipped per is marked in the prescribed manner with the prescribed trade description and the conditions and restrictions applicable under the Exports (Meat) Regulations in respect of the meat have been complied with:—

Officer of the Department of Primary Industry.

Form 8. Regulation 38.

No. . 

Commonwealth of Australia.

Exports (Meat) Regulations.

OFFICIAL CERTIFICATE WITH RESPECT TO MEAT, MEAT PRODUCTS AND EDIBLE OFFAL.

I hereby certify that the undermentioned shipped

per to on , 19 , has been examined and found, by ante-mortem and post-mortem inspection, to be free from disease and suitable in every way for human consumption, and that no injurious ingredient has been used in its preparation:—

Dated at in the State of

this day of , 19 .

Officer of the Department of Primary Industry.

Fifth Schedule—continued.

Form 9. Regulation 38.

Certificate No. .

Commonwealth of Australia.

Exports (Meat) Regulations.

RABBITS—CERTIFICATE AS TO QUALITY.

I hereby certify that crates of furred rabbits branded

were examined at and graded as quality.

The rabbits were, at the time of the examination, thoroughly sound and suitable for human consumption.

Shipped per to on , 19 .

Dated at in the State of this

day of , 19 .

Officer of the Department of Primary Industry.

Form 10. Regulation 38.

Certificate No.

Commonwealth of Australia.

Exports (Meat) Regulations.

HARES—CERTIFICATE AS TO QUALITY.

I hereby certify that crates of hares branded

were examined at and graded as quality.

Shipped per to

on , 19 .

Dated at in the State of this day of , 19 .

Officer of the Department of Primary Industry.

Form 11. Regulation 38.

Certificate No.

Commonwealth of Australia.

Exports (Meat) Regulations.

SKINNED RABBITS OR RABBIT MEAT—CERTIFICATE AS TO QUALITY.

* Insert “skinned rabbits”, “boned rabbit meat” or “rabbit-pieces”, or as the case requires.

I hereby certify that cases of* branded

were examined at . The* were, at the time of the examination, thoroughly sound and suitable for human consumption. Shipped per

to on , 19 .

Dated at in the State of this day of , 19 .

Officer of the Department of Primary Industry.

Fifth Schedule—continued.

Form 12. Regulation 38.

Certificate No.

Commonwealth of Australia.

Exports (Meat) Regulations.

OFFICIAL CERTIFICATE FOR ANIMAL CASINGS.

Place Date

I hereby certify that the animal casings herein described were derived from healthy animals (cattle, sheep, swine or goats), which received ante-mortem and post-mortem veterinary inspection at the time of slaughter, are clean and sound, and were prepared and handled only in a sanitary manner and were not subjected to contagion prior to exportation.

Identification marks on the packages

Consignor Address

Consignee Destination

Shipping marks

Shipped per on , 19 .

Signature (Official issuing the Certificate.)

Official title

Form 13. Regulation 38.

Certificate No.

Commonwealth of Australia.

Exports (Meat) Regulations.

POULTRY—FIRST QUALITY CERTIFICATE.

I hereby certify that the following poultry was killed and packed at premises registered under the Exports (Meat) Regulations as an export establishment for the purposes of killing poultry, complies with the provisions of the Exports (Meat) Regulations and is graded first quality.

Kind of poultry

Number of crates branded

Shipped per to on , 19 .

Dated at in the State of this day of , 19 .

Officer of the Department of Primary Industry.

Form 14. Regulation 38.

Certificate No.

Commonwealth of Australia.

Exports (Meat) Regulations.

POULTRY—SECOND QUALITY CERTIFICATE.

I hereby certify that the following poultry was killed and packed at premises registered under the Exports (Meat) Regulations as an export establishment for the purposes of killing poultry, complies with the provisions of the Exports (Meat) Regulations and is graded as second quality.

Kind of poultry

Number of crates branded

Shipped per to on , 19 .

Dated at in the State of this day of , 19 .

Officer of the Department of Primary Industry.

SIXTH SCHEDULE. Regulation 20 (3.).

CONDITIONS TO BE COMPLIED WITH IN RESPECT OF PREMISES REGISTERED AS AN EXPORT ESTABLISHMENT.

Part I.—Preliminary.

1. This Schedule is divided into Parts, as follows:—

Parts.

Part I.—Preliminary (Paragraph 1).

Part II.—Conditions applicable to all Premises (Paragraphs 2-13).

Part III.—Conditions applicable to Premises in which Meat is kept under Refrigeration (Paragraph 14).

Part IV.—Conditions applicable to Premises in which Animals are Slaughtered and Dressed (Paragraphs 15-33).

Part V.—Conditions applicable to Premises in which Bacon and Ham is Prepared, or in which Smallgoods are Prepared (Paragraphs 34-38).

Part VI.—Conditions applicable to Premises in which Poultry is Killed, Dressed and Packed (Paragraphs 39-42).

Part VII.—Conditions applicable to Premises in which Rabbits and Hares are Prepared for Export (Paragraphs 43-44).

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 (Paragraphs 45-48).

Part IX.—Conditions applicable to Premises in which Meat is Canned (Paragraphs 49-54).

Part X.—Conditions applicable to Premises in which Edible Fat or Edible Offal is Prepared for Export (Paragraphs 55-56).

Part II.—Conditions applicable to all Premises.

Site.

2. The buildings on the premises shall be so situated, having regard to the operations proposed to be carried on at the premises, as to be a reasonable distance from any building used for human habitation, from any factory, from any public road or from any public place upon which is situated any matter or thing, or upon which is carried on any operation, that is likely to cause meat on the premises to become contaminated or unfit for export.

Construction of building.

3.—(1.) The buildings shall be so designed and constructed as to facilitate the inspection of any meat in the premises.

(2.) A building on the premises shall be so constructed that every part of the floor of the building can be effectively cleaned.

(3.) The floor of a room in a building on the premises—

(a) shall be adequately graded and drained; and

(b) shall be so constructed—

(i) that the material from which its surface is constructed is laid on a firm concrete foundation;

(ii) that, if that material is stone or brick, the space between the stones or bricks is grouted with cement mortar;

(iii) that, if that material is brick, the side of a brick which contains the frog does not form part of the surface of the floor; and

(iv) that the joints between the material from which the surface is constructed are as narrow as possible.

(4.) The floor of a room for the slaughtering or dressing of an animal, or for the preparation or treatment of meat, shall be rendered impervious to liquid.

(5.) If so required by the Secretary, the roof of a room in a building on the premises shall be lined on the lower surface of the rafters or purlins.

(6.) The internal walls of a room referred to in sub-paragraph (4.) of this paragraph shall, to a height of not less than 6 feet from the floor, be so constructed as to be impervious to liquid and readily washable.

(7.) The juncture between any two walls of a room referred to in sub-paragraph (4.) of this paragraph, or between a wall and the floor of such a room, shall be well rounded.

Fitting of fly-proof screens.

4. All exterior openings, and all openings into other rooms, in a room for storing or treating meat intended for export shall, if so required by the Secretary, be fitted with fine fly-proof screens.

Sixth Schedule—continued.

Part II.—continued.

Ventilation and lighting.

5. A room, not being a room in which meat is kept under refrigeration, in a building on the premises—

(a) shall be so ventilated as to ensure that the air in the room is changed at least four times an hour; and

(b) shall be so lighted, by natural light or by natural light and artificial light, as to be, in the opinion of the veterinary officer-in-charge in the State in which the premises are situated, adequately lighted for inspecting the meat in the room.

Water supply.

6.—(1.) A building on the premises shall be so constructed as to make available in each room, not being a room in which meat is kept under refrigeration, an ample supply of hot water and of cold water.

(2.) The water shall be provided at a pressure sufficient to permit the effective cleaning of the floor of the room and of each wall of the room to a height of 6 feet from the floor.

(3.) Sufficient water shall be readily available at the premises for—

(a) carrying out, in a hygienic manner, the operations to be carried out at the premises;

(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-paragraph, 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 yards and pens shall be provided with adequate drinking troughs that are connected to an adequate supply of water.

Drainage.

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 6 feet wide and that is surrounded on each other side by a kerb which is not less than 6 inches 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.

Means of conveying offal to be provided.

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 3 inches high and constructed of the same kind of material as the floor of the room

Ramps.

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 6 inches high.

Equipment.

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.

Sixth Schedule—continued.

Part II.—continued.

(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.

Accommodation for workers.

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.

Premises in unsewered areas.

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.

Certain rooms not to be connected.

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 or 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.

Refrigerating machinery.

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.

Premises to contain refrigeration.

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.

Pens.

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 within ten yards of any part of a main building on the premises.

Sixth Schedule—continued.

Part IV.—continued.

(5.) So much of a 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.) The 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 calculating what is a sufficient area for the purposes of the last preceding sub-paragraph in relation to premises, an area of not less than 20 square feet shall be allowed for each of the horses or cattle that are likely to be in the pens at the one time and an area of not less than 6 square feet shall be allowed for each of the calves, sheep, pigs or goats that are likely to be in the pens at the one time.

Showers and footbaths.

17. The premises shall contain showers and footbaths for the purpose of washing cattle or horses about to be slaughtered.

Ramps.

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 6 inches high.

Places for examination of animals.

19. The premises shall set aside—

(a) a race, yard or pen suitable for examining every animal about to be slaughtered before it is slaughtered; and

(b) a race, yard or pen for marking, and keeping separate from other animals, any animal that is required to be slaughtered separately from other animals.

Slaughter-pens.

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.

Drainage.

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.

Minimum area of slaughter-board, &c.

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 180 square feet;

(b) the hanging-room shall have an area of not less than 200 square feet; and

(c) each hanging-rail for cattle or horses shall be distant not less than 3 feet 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 60 square feet 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 15 inches from any other hanging-rail.

Sixth Schedule—continued.

Part IV.—continued.

Construction of killing rooms and dressing rooms.

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—16 feet; or

(b) in the case of a room for the killing or dressing of calves, sheep, pigs or goats—12 feet.

(2.) Each wall, to a height of not less than 6 feet 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.

Scalding-rooms.

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 the floor to the ceiling or wall-plate of the room, is not less than 16 feet; and

(b) the steam used in scalding pigs can be readily removed from the room.

Construction of hanging-rooms.

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—16 feet; or

(b) in the case of a room in which calves, sheep, pigs or goats are to be hung—12 feet.

(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 6 feet 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.

Separate rooms to be provided for condemned carcasses.

26. The premises shall contain a room or a hanging-rail set apart for condemned carcasses.

Diseased meat.

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.

Disposal of blood.

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.

Paunches.

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 12 inches high.

Sixth Schedule—continued.

Part IV.—continued.

Chilling, freezing and cold storage rooms.

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 3 feet from any other hanging rail; and

(b) in the case of a rail for calves, sheep, pigs or goats—be not less than 15 inches from any other hanging rail.

Rooms for digesters and fertilizer-dryers.

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 90 feet 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.

Sorting inedible offal.

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 12 feet in height.

(4.) The walls, above the height of 6 feet from the floor, may consist of louvres.

Casing-house.

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 100 yards 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.

Definition.

34. In this Part, “smallgoods” means a processed meat product, not being canned meat.

Fly-proof screens.

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.

Separate parts of establishment for cutting up, &c.

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.

Equipment.

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.

Refrigeration.

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 40 degrees Fahrenheit.

(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.

Sixth Schedule—continued.

Part VI.—Conditions applicable to Premises in which Poultry is Killed, Dressed and Packed.

Holding-pens.

39. Adequate holding-pens for live birds shall be provided at the premises.

Chilling and dressing room.

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 12 feet.

(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.

Chilling room.

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.

Packing-room.

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 10 feet.

(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.

Chilling rooms.

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.

Rooms to be provided.

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 (a) of sub-paragraph (1.) of this paragraph shall not be less than 12 feet.

(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 9 feet.

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.

Chilling rooms.

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.

Sixth Schedule—continued.

Part VIII.—continued.

Rooms to be provided.

46.—(1.) The premises shall contain a separate room set aside for the boning, or the boning and packing, of meat and for the preparation of piece-meat.

(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 12 feet.

(3.) 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.

Storage of wrapping material.

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.

Equipment.

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.

Construction of building.

49.—(1.) A building in which meat is canned for export 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.

(2.) The height of each wall, measured from the floor to the ceiling or wall-plate of a room in such a building shall not be less than 16 feet.

Ventilation.

50.—(1.) Each room in a building in which meat is canned for export shall be adequately ventilated and lighted.