S.I. No. 62/1930 - Agricultural Produce (Fresh Meat) (Beef, Pork, and Mutton) Regulations, 1930.

STATUTORY RULES AND ORDERS. 1930. No. 62.

AGRICULTURAL PRODUCE (FRESH MEAT) (BEEF, PORK, AND MUTTON) REGULATIONS, 1930.

WHEREAS the Agricultural Produce (Fresh Meat) Act, 1930 (No. 10 of 1930), in so far as it applies or relates to beef, veal and the offals of cattle, pork and the offals of pigs, and mutton, lamb and the offals of sheep, will come into operation on the 1st day of September, 1930, by virtue of an Order entitled the Agricultural Produce (Fresh Meat) Act, 1930 (Beef, Pork, and Mutton) (Commencement) Order, 1930 (Statutory Rules and Orders, 1930, No. 59),

AND WHEREAS by virtue of Sections 18, 24, 26, 27, 28, 29, 30, 34, and 48 of the said Act the said Minister is empowered by Order to make regulations in relation to the several matters respectively referred to in the said sections as being the subject of regulations thereunder respectively,

AND WHEREAS it is enacted by sub-section (1) of Section 51 of the said Act, that the Minister for Agriculture may by Order make regulations in regard to any matter or thing referred to in that Act as prescribed or to be prescribed,

AND WHEREAS these Regulations (except such of them as are made under the said Sections 18, 24, 26, 27, 28, 29, 30, 34 and 48 of the said Act) relate to matters and things which are referred to in the said Act as prescribed or to be prescribed,

AND WHEREAS in pursuance of sub-section (1) of Section 24 of the said Act the Minister for Agriculture has consulted with the Minister for Local Government and Public Health in regard to such of hese Regulations as are made under the said Section 24,

AND WHEREAS the making of these Regulations before the commencement of the said Act in so far as it applies or relates as aforesaid and the coming into operation of certain of these Regulations before such commencement are necessary for bringing the said Act in so far as it applies or relates as aforesaid into operation on the said 1st day of September, 1930,

NOW, I, PATRICK HOGAN, Minister for Agriculture, in exercise of the powers conferred on me by the joint operation of the Agricultural Produce (Fresh Meat) Act, 1930 (No. 10 of 1930), and sub-section (3) of Section 11 of the Interpretation Act, 1923 (No. 46 of 1923), and of every and any other power me in this behalf enabling do by this Order make the following Regulations, that is to say:—

PART I. PRELIMINARY.

1 Short title and commencement.

1.—(1) These Regulations may be cited for all purposes as the Agricultural Produce (Fresh Meat) (Beef. Pork, and Mutton) Regulations, 1930.

(2) Parts I., II. and III. of these Regulations shall come into operation immediately on the making thereof, and the remaining Parts of these Regulations shall come into operation on the 1st day of September, 1930.

2 Definitions.

2.—In these Regulations—

the expression "the Act" means the Agricultural Produce (Fresh Meat) Act, 1930 (No. 10 of 1930), in so far as it applies or relates to beef, veal and offals of cattle, pork and the offals of pigs, and mutton, lamb, and the offals of sheep,

the expression "the Minister" means the Minister for Agriculture,

the expression "register of slaughtering premises" means and includes the register of cattle slaughtering premises, the register of pig slaughtering premises, and the register of sheep slaughtering premises,

the expression "registered slaughtering premises" means and includes premises registered in any register of slaughtering premises,

the expression "exporter's licence" means and includes a beef exporter's licence, a pork exporter's licence, and a mutton exporter's licence,

the expression "fresh meat" means and includes beef, veal, pork, mutton and lamb,

the word "offals" means and includes the offals of cattle, pigs and sheep,

the word "animals" means and includes cattle, pigs and sheep.

3 Interpretation.

3.—The Interpretation Act, 1923 (No. 46 of 1923), applies to the interpretation of these Regulations in like manner as it applies to the interpretation of an Act of the Oireachtas.

PART II. PLANT AND EQUIPMENT OF SLAUGHTERING PREMISES.

4 Plant and equipment for slaughtering premises.

4.—For the purposes of paragraph (b) of sub-section (2) of Section 6 of the Act the following Regulations shall have effect, that is to say—

(a) every slaughtering premises proposed to be registered in any register of slaughtering premises shall be equipped with plant and equipment in accordance with the provisions of Part I. of the First Schedule hereto, and

(b) in addition to such plant and equipment—

(i) every premises proposed to be registered in the register of cattle slaughtering premises shall also be equipped in accordance with the provisions of Part II. of the said Schedule, and

(ii) every premises proposed to be registered in the register of pig slaughtering premises shall also be equipped in accordance with the provisions of Part III. of the said Schedule.

PART III. PRESCRIBED FORMS.

5 Forms of application for registration of premises.

5.—(1) An application under sub-section (1) of Section 8 of the Act for the registration of any premises in any register of slaughtering premises shall be in the Form F.M. 1 of the Second Schedule hereto, and shall contain the particulars asked for or otherwise indicated in that Form, and shall be made by delivering or by sending by post, an application in the said Form duly completed to the Secretary, Department of Agriculture, Dublin, C.17.

(2) An application under sub-section (1) of Section 8 of the Act for registration of any premises in the register of crating premises shall be in the Form F.M. 2 in the Second Schedule hereto and shall contain the particulars asked for or otherwise indicated in that Form, and shall be made by delivering or by sending by post an application in the said Form duly completed to the Secretary, Department of Agriculture, Dublin, C.17.

6 Form of application for registration as registered licensee of registered slaughtering premises.

6.—An application under Section 11 of the Act for registration as registered licensee of registered slaughtering premises shall be in the Form F.M. 3 in the Second Schedule hereto and shall contain the particulars asked for or otherwise indicated in that Form.

7 Form of application for an exporter's licence.

7.—An application under sub-section (6) of Section 12 of the Act for an exporter's licence shall be in the Form F.M. 4 in the Second Schedule hereto, and shall contain the particulars asked for or otherwise indicated in that Form.

8 Form of application for cancellation of registration of premises.

8.—An application under sub-section (1) of Section 25 of the Act for the alteration or cancellation of the registration of any premises under Part I. of the Act shall be in the Form F.M. 5 in the Second Schedule hereto, and shall be made by delivering or sending by post an application in the said Form duly completed to the Secretary, Department of Agriculture, Dublin, C.17.

9 Form of exporter's licences.

9.—An exporter's licence under sub-sections (1), (2) or (3) of Section 12 of the Act shall be in the Form F.M. 6 in the Second Schedule hereto.

10 Form of certificates of indebtedness.

10. (1) A certificate of indebtedness under sub-section (7) of Section 13 of the Act shall be in the Form F.M. 7 in the Second Schedule hereto.

(2) A certificate of indebtedness under sub-section (5) of Section 17 of the Act shall be in the Form F.M. 8 in the Second Schedule hereto.

11 Returns by registered proprietors and registered licensees.

11.—For the purposes of Section 18 of the Act the following Regulations shall have effect, that is to say—

(a) every registered proprietor who is also a licensed exporter, and every registered licensee who is also a licensed exporter shall, in respect of each registered slaughtering premises of which he is the registered proprietor or registered licensee (as the case may be), send a return containing the particulars asked for or otherwise indicated in the Form F.M. 9 in the Second Schedule hereto in respect of every period of a week commencing on Monday throughout the time the exporter's licence held by such proprietor or licensee is in force,

(b) every such return shall be made to the Secretary, Department of Agriculture, Dublin, C.17,

(c) each such return shall be made not later than the Tuesday following the week to which such return relates,

(d) each such return shall be made in the Form F.M. 9 in the Second Schedule hereto.

12 Form of notice to registered proprietor to do certain acts in relation to his registered premises.

12.—Notice under sub-section (6) of Section 22 of the Act shall be in the Form F.M. 10 set out in the Second Schedule hereto.

13 Form of consignment certificate.

13.—A consignment certificate under Section 36 of the Act shall be in the Form F.M. 11 set out in the Second Schedule hereto.

PART IV. PRESCRIBED FEES.

14 Fees for inspection, etc., of registers.

14.—For the purposes of sub-section (4) of Section 20 of the Act—

(a) the prescribed fee under paragraph (a) of the said sub-section shall be the sum of one shilling,

(b) the prescribed fee under paragraph (b) of the said sub-section shall be the sum of sixpence,

(c) the prescribed fee under paragraph (c) of the said sub-section shall be the sum of two shillings and sixpence.

PART V. PROHIBITION OF EMPLOYMENT OF CERTAIN PERSONS IN REGISTERED PREMISES.

15 Prohibition of employment of certain persons in registered premises.

15.—For the purposes of Section 24 of the Act—

(a) the employment in registered slaughtering premises or registered crating premises of a person suffering from any disease hereinafter mentioned is hereby prohibited unless and until such person has been certified by a Medical Officer of Health as free from such disease, that is to say:

(i) any infectious disease to which the Infectious Disease (Notification) Act, 1889, applies within the meaning of Section 6 of that Act,

(ii) pulmonary tuberculosis,

(iii) venereal disease,

(iv) bacterial food poisoning, and

(v) any disease of the skin on the face or hands unless the person suffering therefrom is certified by a Medical Officer of Health to be fit to handle food intended for human consumption; and

(b) the employment in registered slaughtering premises or registered crating premises of any person in respect of whom a Medical Officer of Health has reported in pursuance of paragraph 2 of Part III. of the Second Schedule to the Public Health (Infectious Diseases) Regulations, 1929 (Statutory Rules and Orders, 1929, No. 12), to the Sanitary Authority that such person is a carrier of Enteric Fever or Diphtheria or Dysentery Infection is hereby prohibited unless and until such person is certified by the said Medical Officer of Health as no longer being a carrier of such disease.

PART VI. PREPARATION, ETC., OF FRESH MEAT AND OFFALS.

16 Regulations for the preparation of fresh meat.

16.—(1) For the purposes of paragraph (a) of sub-section (1) of Section 26 of the Act, animals, the meat of which is intended for export, shall be assembled and penned for slaughter in accordance with the provisions of Part I. of the Third Schedule hereto.

(2) For the purposes of paragraph (b) of sub-section (1) of Section 26 of the Act, animals, the meat of which is intended for export, shall be slaughtered in accordance with the provisions of Part II. of the Third Schedule hereto.

(3) For the purposes of paragraph (c) of sub-section (1) of Section 26 of the Act, animals, the meat of which is intended for export, shall be slaughtered only at the times specified in Part III. of the Third Schedule hereto.

(4) For the purposes of paragraph (d) of sub-section (1) of Section 26 of the Act, fresh meat and offals intended for export shall be dressed, cleaned, hung, cooled and weighed in accordance with the provisions of Part IV. of the Third Schedule hereto.

(5) For the purposes of paragraph (e) of sub-section (1) of Section 26 of the Act no preservative shall be used in fresh meat or offals intended for export.

17 Regulations for the marking of fresh meat.

17.—(1) For the purposes of sub-sections (1) and (3) of Section 27 of the Act the marks to be applied to all fresh meat and offals examined and certified by a veterinary examiner on any registered slaughtering premises for the purpose of indicating the following matters, that is to say:

(a) that such fresh meat and offals have been examined and certified by a veterinary examiner in accordance with the Act and these Regulations,

(b) the said registered slaughtering premises,

(c) that such fresh meat and offals were prepared in Saorstát Eireann, shall be as follows:—

(i) the mark shall be of a design conforming in all respects (including dimensions) with the following pattern:—

(ii) in addition the said mark shall contain in the centre thereof under the word "PASSED," the distinctive mark (if any) assigned by the Minister under sub-section (3) of the said Section 27 to such registered slaughtering premises.

(2) For the purposes of sub-section (2) of Section 27 of the Act the marks prescribed by paragraph (1) of this Regulation shall be applied to the fresh meat and offals to which they are applicable in accordance with the following provisions, that is to say—

(a) the said marks shall be applied in a non-poisonous ink,

(b) in the case of fresh meat, the mark shall be stamped on the carcase at least once, and may be applied in as many places as may be considered desirable,

(c) in the case of offals—

(i) the mark shall be stamped either on the barrel containing such offals or on a label affixed to such barrel, and

(ii) the mark shall not be stamped on such barrel or such label unless such barrel at the time of stamping is absolutely free from the traces of a similar mark previously placed thereon or any label marked with a similar mark previously affixed thereto.

(3) For the purposes of sub-section (1) of Section 48 of the Act every instrument used for marking fresh meat or offals in accordance with the Act, and the foregoing provisions of this paragraph, shall be a rubber stamp with a metal or wooden base and of such form and design as will, when inked and applied to the fresh meat or barrel containing offals or the label affixed to such barrel, produce thereon the mark illustrated in sub-paragraph (i) of paragraph (1) of this regulation, and also the distinctive mark (if any) assigned by the Minister under sub-section (3) of Section 27 of the Act to the registered slaughtering premises on which such meat or offals are examined.

18 Regulations as to condition of fresh meat at the time of export.

18.—For the purposes of Section 28 of the Act, fresh meat and offals shall comply with the conditions specified in the Fourth Schedule hereto at the time they are exported from registered premises.

19 Regulations for the packing of fresh meat.

19. For the purposes of paragraphs (a) and (b) of Section 29 of the Act, fresh meat and offals shall be packed in accordance with the provisions of the Fifth Schedule hereto, the material and packages used for such packing shall be of the kind specified in the said Schedule, and such packages shall be cleaned and sterilized in accordance with the provisions of the said Schedule.

20 Regulations for the conveyance of fresh meat.

20. For the purposes of Section 30 of the Act the provisions of the Sixth Schedule hereto shall have effect.

PART VII. VETERINARY EXAMINATION REGULATIONS.

21 Veterinary examination regulations.

21. For the purposes of Section 34 of the Act, the provisions of the Seventh Schedule hereto shall have effect.

PART VIII. ASCERTAINMENT OF NUMBER OF ANIMALS PRESENTED FOR VETERINARY EXAMINATION FOR PURPOSE OF COMPUTATION OF EXPORTERS' HALF-YEARLY FEES.

22 Ascertainment of appropriate number.

22. For the purposes of paragraph (1) of Rule 4 of the Schedule to the Act, the number of animals presented under an exporter's licence or licences for examination by a veterinary examiner at particular registered slaughtering premises during a half-year shall be ascertained from the returns made in respect of such half-year pursuant to paragraph 11 of these Regulations by the registered proprietor or registered licensee of such premises who is the holder of such licence or licences.

Given under my Seal of Office this 1st day of August, 1930.

(Signed), P. HOGAN,

Minister for Agriculture.

FIRST SCHEDULE.

PLANT AND EQUIPMENT OF SLAUGHTERING PREMISES.

PART I.

GENERAL REGULATIONS APPLICABLE TO ALL CLASSES OF SLAUGHTERING PREMISES.

1. —Proper facilities shall be available for hoisting carcases by means of an endless chain, hand or power windlass or other suitable device.

2. Suitable receptacles shall be provided for the collection and removal of blood.

3. Overhead rails or other suitable equipment shall be provided for hanging carcases for dressing and cooling.

4. Suitable racks or other hanging accommodation shall be provided for offals, so arranged that each set of offals shall be capable of being readily identified with the carcase from which it came.

5. A suitable table or bench shall be provided for the cleaning, dressing and preparation of offals.

6. Portable receptacles shall be available for the removal of waste.

7. Suitable hanging accommodation for carcases shall be provided in the cooling chamber.

8. A table or bench shall be provided for the examination of offals at the time of removal from the carcase.

9. Tables or benches shall be provided where necessary for the examination of carcases.

10. Steps shall be provided for the use of the Veterinary Examiner in the inspection of hanging carcases.

11. A special section of rail shall be provided for hanging carcases held for final examination.

12. Suitable lock-up office accommodation shall be provided in a convenient situation for the exclusive use of the Veterinary Examiner. Such office accommodation shall be fitted with suitable lockers. Adequate facilities for washing shall also be provided.

13. Suitable scales shall be provided for the weighing of carcases and offals.

PART II.

ADDITIONAL REGULATIONS SPECIALLY APPLICABLE TO CATTLE SLAUGHTERING PREMISES.

14. In addition to the requirements specified in paragraphs 1-13 of this Schedule, cattle slaughtering premises shall be provided with the following equipment:—

(a) An efficient, mechanically operated instrument of a type approved by the Minister for the stunning of cattle before being slaughtered;

(b) Suitable means of controlling cattle for slaughter; e.g., "knocking" pen, wall ring, etc.;

(c) Overhead rails for hanging carcases for dressing and cooling.

PART III.

ADDITIONAL REGULATIONS SPECIALLY APPLICABLE TO PIG SLAUGHTERING PREMISES.

15. In addition to the requirements specified in paragraphs 1-13 of this Schedule there shall be provided:—

1. In premises where large numbers of pigs are slaughtered:—

(a) A sloping bleeding-passage with effective drainage therefrom and constructed of concrete or other non-absorbent material capable of being readily cleansed. The bleeding-passage shall be fitted with a bleeding-rail at a height sufficient to prevent any portion of a carcase coming into contact with the floor of the passage;

(b) Scalding facilities commensurate with the volume of work and the rate of slaughter;

(c) A dehairing machine in every case where the work of inspection would be unduly prolonged by a slow rate of work in hand scraping and dehairing.

2. In premises where small numbers of pigs are slaughtered:—

(a) A suitable bleeding place faced with some non-absorbent material.

(b) A suitable scalding tank provided with an adequate and constant supply of hot water or steam and capable of accommodating at a time three pigs of bacon size, and also capable of coping with the rate of slaughter.

SECOND SCHEDULE.

PRESCRIBED FORMS.

FORM F.M. 1.

AN ROINN TALMHAIOCHTA.

(Department of Agriculture.)

Form of Application for Registration of Premises in one of the Registers of Slaughtering Premises kept under the Agricultural Produce

(Fresh Meat) Act, 1930.

To

The Secretary,

Department of Agriculture,

Dublin, C.17.

(a) If a Company within the meaning of the Companies (Consolidation) Act, 1908, the full description should be given, together with the name of the Secretary. If not such a company, the full name(s) of the proprietor(s) should be given.

(b) If it is desired to have more than one premises registered, separate application must be made in respect of each.

(c) Here specify whether "cattle slaughtering," "pig slaughtering" or "sheep slaughtering" premises. If the business of slaughtering more than one class of animals is conducted on the premises, a separate application must be made in respect of each class.

(d) Insert Postal Order, Post Office Money Order, cheque, or Banker's draft.

(e) To be signed by a director or secretary in case of a Company within the meaning of the Companies (Consolidation) Act, 1908; if not such a company, to be signed by the proprietor or proprietors of the business concerned.

DESCRIPTION AND SITUATION OF PREMISES, INCLUDING THE LIMITS AND EXTENT THEREOF.

Drainage:—

NOTE.—Duplicate plans of the premises should accompany this application.

(f) If not a company within the meaning of the Companies (Consolidation) Act, 1908, the full names and addresses of the proprietors must be given.

FORM F.M. 2.

AN ROINN TALMHAIOCHTA.

(Department of Agriculture.)

Form of Application for Registration of Premises in the Register of Crating Premises kept under the Agricultural Produce (Fresh Meat) Act, 1930 .

To

The Secretary,

Department of Agriculture,

Dublin, C.17.

(a) If a Company within the meaning of the Companies (Consolidation) Act, 1908, the full description should be given, together with the name of the Secretary. If not such a company, the full name(s) of the proprietor(s) should be given.

(b) If it is desired to have more than one premises registered, separate application must be made in respect of each.

(c) Strike out whichever is inapplicable.

(d) Insert Postal Order, Post Office Money Order, cheque, or Banker's draft.

(e) To be signed by a director or secretary in the case of a Company within the meaning of the Companies (Consolidation) Act, 1908; if not such a company, to be signed by the proprietor or proprietors of the business concerned.

Description and Situation of Premises including the Limits and Extent thereof.

NOTE.—Duplicate plans of the premises should accompany this application.

(f) If not a company within the meaning of the Companies (Consolidation) Act, 1908, the full names and addresses of the proprietors must be given.

FORM F.M.3.

AN ROINN TALMHAIOCHTA

(Department of Agriculture).

AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930 .

Form of Application for Registration as a Registered Licensee of Registered Slaughtering Premises.

To

The Secretary,

Department of Agriculture,

Dublin, C.17.

(a) If a Company within the meaning of the Companies (Consolidation) Act, 1908, the full description should be given, together with the name of the Secretary. If not such a company, the full name(s) of the proprietor(s) should be given.

(b) Here specify whether cattle, pigs, or sheep. A separate application must be made in respect of each class of animals.

(c) Insert Postal Order, Post Office Money Order, cheque, or Banker's draft.

(d) To be signed by a director or secretary in the case of a Company within the meaning of the Companies (Consolidation) Act, 1908; if not such a company, to be signed by the proprietor or proprietors of the business concerned.

Description and Situation of Registered Slaughtering Premises in respect of which Registration as Registered Licensee is desired.

Name(s) and Full Postal Address(es) of Registered Proprietor(s) of the above Premises

Nature and duration of agreement entered into with the Registered Proprietor(s) whereby applicant(s) is/are permitted to use the Registered Slaughtering Premises described above

I/We hereby certify that the particulars given above are true to the best of my/our knowledge and belief.

(e) To be signed by a director or secretary in the case of a Company within the meaning of the Companies (Consolidation) Act, 1908; if not such a company, to be signed by the proprietor or proprietors of the business concerned.

FORM. F.M. 4.

AN ROINN TALMHAIOCHTA

(Department of Agriculture).

AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930 .

Form of Application for a Licence to export Fresh Meat and/or Offals.

To

The Secretary,

Department of Agriculture,

Dublin, C.17.

(a) If a Company within the meaning of the Companies (Consolidation) Act, 1908, the full description should be given, together with the name of the Secretary. If not such a company, the full name(s) of the proprietor(s) should be given.

(b) Strike out whichever is inapplicable.

(c) Insert Postal Orders, Post Office Money Order, cheque, or Banker's draft.

(d) To be signed by a director or secretary in the case of a Company within the meaning of the Companies (Consolidation) Act, 1908; if not such a company, to be signed by the proprietor or proprietors of the business concerned.

______________________________________________________________________________________________

* Here specify whether (1) beef and veal and/or the offals of cattle, (2) pork and/or the offals of pigs, or (3) mutton and lamb and/or the offals of sheep. A separate application must be made in respect of each class of meat and/or offals (as enumerated) proposed to be exported from the registered slaughtering premises.

FORM F.M.5

AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930 .

FORM OF APPLICATION FOR ALTERATION OR CANCELLATION OF THE REGISTRATION OF PREMISES.

The Secretary,

Department of Agriculture,

Dublin, C.17.

(a) Insert full name of Registered Proprietor(s), personal representative or liquidator, as the case may be.

(b) Strike out whichever is inapplicable.

(c) If application is for alteration of registration, state nature of alteration desired.

(d) State reason for alteration or cancellation as the case may be.

(e) State whether Registered Proprietor(s), personal representative or liquidator

FORM F.M.6

AN ROINN TALMHAIOCHTA

(Department of Agriculture).

AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930 .

EXPORTER'S LICENCE.

No........................

F. J. MEYRICK,

Secretary.

.........................................................

Authorised Officer.

REGISTERED SLAUGHTERING PREMISES.

FORM F.M.7

AN ROINN TALMHAIOCHTA

(Department of Agriculture).

AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930 .

CERTIFICATE OF INDEBTEDNESS.

FORM F.M. 8

AN ROINN TALMHAIOCHTA.

(Department of Agriculture.)

AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930 . (Section 17 (5)).

CERTIFICATE OF INDEBTEDNESS.

FORM F.M. 9.

AN ROINN TALMHAIOCHTA.

(Department of Agriculture.)

AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930 .

Weekly Return to be made by Registered Proprietors and Registered Licensees of Registered Slaughtering Premises who are Licensed Exporters.

(This Return should reach the Department's Offices not later than the Tuesday following the week to which the Return relates.)

I/We certify that the particulars entered on this Form are correct.

To

The Secretary,

Department of Agriculture,

Dublin, C.17.

FORM F.M. 10

AN ROINN TALMHAIOCHTA

(Department of Agriculture).

NOTICE UNDER SECTION 22 of THE AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930 .

F. J. MEYRICK,

Secretary.

.....................................................

Authorised Officer.

_______________________________________________________________________

NOTE.—Section 23 of the Act is as follows:—

"23.—Where a notice served by the Minister under this part of this Act on a registered proprietor of any premises requires such premises or any part thereof to be put in a state of good repair or requires any structural alterations or additions to be made in or to such premises the following provisions shall apply and have effect, that is to say—

(a) if the registered proprietor is not the rated occupier of the premises, it shall be the duty of such registered proprietor to communicate the contents of the notice to such rated occupier within three days after the service of the notice, and

(b) if the premises are held by the registered proprietor or by the rated occupier under a lease or other contract of tenancy, it shall be the duty of the registered proprietor to communicate the contents of the notice to the immediate landlord of the premises or his agent within three days after service of the notice, and

(c) the registered proprietor shall, if he has duly complied with the provisions of the foregoing paragraphs of this section so far (if at all) as they are applicable to the case, be at liberty to execute the work required by the notice, notwithstanding any covenant, agreement or condition to the contrary contained in any lease or other contract of tenancy under which the premises are held."

WORK TO BE CARRIED OUT

THIRD SCHEDULE.

PART I.

ASSEMBLING AND PENNING OF ANIMALS FOR SLAUGHTER.

1. All animals shall be assembled in accordance with the directions of the Veterinary Examiner.

2. Animals which are assembled over-night shall be adequately housed.

3. Each class of animal shall be penned separately.

4. Diseased animals and animals suspected of disease shall be penned apart from other animals.

5. Animals shall not be penned within sight of the slaughtering or dressing sections of the registered slaughtering premises while work is in progress at those sections.

PART II.

MANNER OF SLAUGHTERING ANIMALS.

1. Slaughter shall be carried out only in a suitable slaughter chamber and in such a manner as to avoid congestion and risk of damage to fresh meat or offals by soiling or contamination.

2. Animals, the meat or offals of which are intended for export, shall be slaughtered only in the approved slaughter chamber of registered slaughtering premises.

3. Animals for slaughter shall be conveyed to the slaughter chamber in a humane manner.

4. Slaughter shall be carried out by a skilled person in as speedy and humane a manner as possible.

5. All cattle shall, before being slaughtered, be effectually stunned by means of a humane killer of the "captive bolt" type. Such instrument shall be operated by a male person of not less than eighteen years of age and who has been certified by the Minister for Agriculture as competent for that purpose.

6. Animals shall not be slaughtered or bled in sight of live animals.

7. Live animals shall not be held in a slaughter chamber longer than is absolutely necessary for humane and proper slaughter.

8. Animals which are dead, dying, immature, unborn or stillborn shall not be dealt with or placed in compartments of the registered slaughtering premises in which fresh meat or offals for human food are prepared, handled or packed.

PART III.

TIMES AT WHICH SLAUGHTER MAY TAKE PLACE.

1.—Adequate notice of the time of killing shall be given to the Veterinary Examiner, and slaughter shall be undertaken only when he is on the premises.

2.—As far as possible slaughter shall be completed during daylight, and ample light should be provided at all times.

3.—Slaughter shall not be undertaken outside the hours of 8 a.m. —6 p.m., except in cases of emergency slaughter or in special circumstances approved by the Minister for Agriculture.

4.—Slaughter shall not take place on Sundays.

5.—Slaughter shall be arranged with not more than one interval during the day.

PART IV.

MANNER OF DRESSING, CLEANING, HANGING, COOLING AND WEIGHING MEAT AND OFFALS.

1.—The flaying and dressing of animals and the scalding of pigs shall not be commenced until the animals have ceased to show any signs of life.

2.—Dressing shall commence as soon as possible after slaughter, and shall be completed as quickly as is consistent with good handling and inspection.

3.—Dressing shall be carried out in a clean and skilful manner.

4.—All knives, cases, receptacles and means of conveyance for use in dressing and handling meat and offals shall be kept clean and shall be of materials which can be readily and effectively cleansed.

5.—Persons engaged in dressing carcases and offals shall have their hands and clothing clean, and any soiling or contamination shall be removed at once.

6.—Offals shall be so handled that they are not subjected to contamination from the floor or other place, and the dressing of stomachs, intestines, etc., shall be so performed that they will not be contaminated by bowel contents or from any other source.

7.—Meat and offals shall at all times be handled in a manner which will not impede inspection, and the slaughter and dressing sections shall be kept free from steam and vapours which may be injurious to meat or offals, or would impede inspection.

8.—Meat and offals shall be cleaned by means of an adequate supply of pure water. All cloths, etc., used for wiping down carcases shall be clean, and if soiled or contaminated shall not be again used until satisfactorily cleansed and sterilised.

9.—The cleaning and preparation of offals shall be undertaken under conditions which will not expose meat or offals to contamination from bowel contents, objectionable odours or other source of contamination or pollution.

10.—Stomach and bowel contents shall be collected in receptacles and removed from the dressing chamber at once, or at short intervals, so that all risk of contamination of meat and offals is removed.

11.—Carcases and offals shall be hung from satisfactory hanging appliances.

12.—Carcases and offals hanging or cooling shall be given ample space to protect them from injury or contamination resulting from touching walls or floor or coming into contact with other carcases or offals, or through contact with diseased materials or any source of contamination or pollution.

13.—Hanging and cooling of fresh meat and offals shall be so carried out as to allow ample ventilation and free circulation of air currents.

14.—Hanging and cooling shall be carried out under conditions and in a manner to facilitate inspection.

15.—Weighing and packing shall be carried out in such a manner as to enable necessary particulars to be obtained for records and consignment certificates.

16.—Weighing and packing appliances used for weighing or packing meat or offals shall not be used for weighing or packing diseased materials or in any way which might contaminate or pollute the meat or offals.

17.—Weighing and packing apparatus shall be kept clean.

18.—Meat and offals shall be dressed, trimmed, washed, cut or divided in whatever manner proper and effective veterinary examination renders necessary.

19.—Washing, dressing or trimming of materials retained for final examination shall not be undertaken unless at a time and in a manner which does not interfere with proper inspection or prolong the inspection unnecessarily.

20.—In no circumstances shall evidence of disease or any abnormal condition be removed or interfered with by washing, wiping, stripping or in any other way. Where "back bleeding," "bleeding back," "sticking in" or other cause renders washing, wiping or stripping necessary this shall be done only by or on instructions of the examiner.

FOURTH SCHEDULE.

CONDITION OF FRESH MEAT AT THE TIME OF EXPORT.

1.—Meat and offals shall be clean.

2.—Meat and offals which have been exposed to contamination in any way shall not be exported.

3.—The meat and offals shall be in such condition as will give reasonable expectation that they will arrive at their final destination in good condition.

FIFTH SCHEDULE.

PACKING OF FRESH MEAT.

1.—All carcases and offals shall be handled with strict regard to cleanliness and prevention of contamination.

2.—Meat or offals which are being covered shall be covered or packed direct from hanging rails or hooks or from a suitable clean bench and shall not be covered on or collected from the floor for covering or packing.

3.—Carcases of beef and veal shall be thoroughly cooled and set before being covered or packed. Carcases of pork, mutton and lamb, shall be adequately cooled before being crated.

4.—All beef carcases shall be covered with stockinette and canvas, and veal carcases shall be covered with stockinette or a good type of canvas which will not injure the appearance of the meat. Pork, mutton and lamb carcases shall be enclosed in stockinette except when crated on the registered premises or in special circumstances, approved by the Minister.

5.—All pork carcases which have been scalded and dehaired and all mutton and lamb carcases shall, before being put on board ship, be packed in crates in such a manner that no part of the carcase shall touch the floor of the crate.

6.—Packing shall be undertaken under conditions which afford ample room, light and facilities for inspection.

7.—Offals shall be thoroughly cleaned, cooled and packed in sound barrels, the ends of which shall be fitted securely. Plucks shall be washed in clean water and thoroughly drained of all blood, washings, etc., and shall be trimmed and well cooled. Ice shall be used when necessary.

8.—Materials and packages used in packing meat and offals shall be carefully stored, cleaned and protected from contamination at all times.

9.—Barrels used for plucks or other offals shall be thoroughly cleansed before use, by means of steam jet or by washing with boiling water, and when cleaned shall be protected from contamination.

10.—Crates shall, before being used, be thoroughly washed and cleansed. The insides of the crates shall be lined with clean canvas or other suitable material.

SIXTH SCHEDULE.

REGULATIONS FOR THE CONVEYANCE OF FRESH MEAT.

1.—The following regulations shall apply to the conveyance of fresh meat or offals by road:—

(a) All vehicles shall be clean and shall not, at the time of conveyance, contain anything which would cause contamination or deterioration of fresh meat or offals.

(b) All vehicles shall be provided with sufficient covering to protect the fresh meat or offals.

(c) All vehicles shall be provided with facilities for hanging all pork, mutton and lamb carcases, and veal carcases not exceeding one hundred pounds which are not crated.

(d) All pork carcases, except the carcases of hair-on pigs, all mutton and lamb carcases, and all veal carcases not exceeding one hundred pounds, if not crated, shall be suspended so that no part of the carcase shall touch the floor of the vehicle.

2.—The following regulations shall apply to the conveyance of fresh meat or offals by rail:—

(a) Loading of fresh meat or offals shall be conducted in such a manner as to prevent damage to the fresh meat or offals or the packages containing them.

(b) All railway waggons shall be clean, and shall be free from any source of contamination or deterioration of fresh meat or offals, and shall be used exclusively, at the time of conveyance, for the carriage of fresh meat or offals.

(c) Crated fresh meat and barrels of offals may be carried in trucks in which the crates or barrels are adequately covered.

(d) All railway waggons used for the conveyance of fresh meat which is not crated shall be ventilated by means of

(i) openings at the top of both sides of the waggons extending from the ends to the door not less than 18" deep; and

(ii) openings at the bottom at both sides from the ends to the door about 7" to 9" from the floor, and not less than 9" deep; and

(iii) openings at the centre at both ends close to the roof, not less than three square feet in area.

The side openings shall be louvred and the end openings shall be protected on the outside by a hood projecting outwards 6" at the bottom of the opening. All openings shall be covered on the inside with finely perforated zinc, and, in addition, with a further covering of fine wire gauze.

The railway waggons shall be provided, throughout the width of each waggon, with hanging bars ¾" thick, by 3" deep, and close fitting double hooks ¾" thick. All bars and hooks shall be galvanized.

The inner sides and the ends of the railway waggons shall be smooth and shall be either painted or varnished. The floor surface of the railway waggons shall be covered with impervious material capable of being washed.

(e) All pork carcases, except the carcases of hair-on pigs, all mutton and lamb carcases and all veal carcases not exceeding one hundred pounds, if not crated, shall be suspended so that no part of the carcase shall touch the floor of the railway waggon.

3.—The following regulations shall apply to the conveyance of fresh meat and offals by ship:—

(a) Loading of fresh meat or offals shall be conducted in such a manner as to prevent damage to the fresh meat or offals or the packages containing them;

(b) all parts of vessels used for the conveyance of fresh meat or offals shall be clean and ventilated;

(c) clean dunnage boards or wooden platforms shall be placed under all fresh meat which is not crated;

(d) fresh meat or offals shall be adequately protected from wind, rain and sea water;

(e) necessary covering shall be placed upon fresh meat or offals, and no other cargo shall be placed thereon;

(f) fresh meat or offals shall be stowed so as not to be liable to be contaminated by other cargo or to be damaged by heat from boilers, or steam pipes or other avoidable source.

4.—Where occasion arises in any stage of transit for re-packing, detailed particulars of the occurrence and of the consignment as noted on the certificate, shall be communicated by telegram or telephone at once to the Minister, or to the Veterinary Examiner, whose signature appears upon the certificate.

SEVENTH SCHEDULE.

VETERINARY EXAMINATION REGULATIONS.

PART I.

1.—Ante-mortem examination by veterinary examiners shall include observation and handling and, where the veterinary examiner deems it advisable, the taking of temperature.

PART II.

2.—The diseases or conditions on account of which animals may not be passed by a veterinary examiner, as fit for slaughter, shall be the following:—

(a) Anthrax;

(b) acute or chronic septic conditions with systemic disturbance, or to any extent sufficient to render meat and offals unfit for food;

(c) advanced pregnancy;

(d) blackquarter;

(e) dying animals;

(f) digestive disorders with systemic disturbance;

(g) diseases in schedules of Diseases of Animals Acts and Orders, whether or not they render meat and offals unfit for food, and until they have been dealt with in accordance with the requirements of the Diseases of Animals Acts and Orders;

(h) extensive injuries which render meat and offals unfit for food (except in cases in which the extent of the injuries may necessitate immediate slaughter of the animal on humane grounds);

(i) extensive skin affections which may render the meat and offals unsightly, unwholesome, or unfit for food;

(j) emaciation;

(k) exhaustion, excitement or fatigue;

(l) fever;

(m) gangrenous conditions, unless confined in extent and effect to a small area;

(n) immaturity;

(o) joint ill or navel infections;

(p) metritis, acute and/or septic;

(q) mastitis or mammitis, acute, septic or gangrenous;

(r) milk fever;

(s) œdema, general and dropsical;

(t) pneumonia and pleurisy;

(u) piroplasmosis (Red-water);

(v) rabies;

(w) respiratory distress with systemic disturbance;

(x) swine fever, swine erysipelas;

(y) any abnormal condition, temporary or otherwise, which renders meat or offals unfit for food.

PART III.

3.—Where any abnormal condition is observed, the nature and significance of which cannot be determined by observation and palpation, the meat or offals shall be incised in such a manner as to avoid soiling or contaminating any part of the carcase or organs or viscera that may be fit for human consumption.

4.—Lymph glands shall be examined by multiple incisions in the form of numerous parallel cuts into their substance. All organs and viscera shall be examined as they are removed from the carcase, or in such circumstances as will ensure that they are the organs and viscera of the carcase from which they were derived. All organs and viscera, together with the associated lymph glands, shall be examined by observation and palpation.

5.—The carcases shall be examined for:—

(a) Condition of Nutrition;

(b) evidence of bruising, hæmorrhage or discoloration;

(c) local or general dropsy (œdema);

(d) efficiency of bleeding;

(e) swelling or deformities of bones or joints, or swellings or other abnormalities in musculature.

6.—The serous membranes (pleura and peritoneum) shall be examined in every case, and in no case shall they be removed nor shall any evidence of disease be modified or obliterated by washing, rubbing, stripping or in any other manner before examination.

7.—When a carcase is split, the sternum, ribs, vertebrae, and spinal cord shall be examined.

DETAILED INSTRUCTIONS FOR ROUTINE EXAMINATION OF CARCASES, ORGANS AND VISCERA.

8.—Head.

The head, including (a) surface and substance of the tongue (which shall be loosened, but not detached before examination); (b) the palate and roof of mouth; (c) the lymph glands of the throat (retropharyngeal, submaxillary and parotid) shall be examined, and the cheek muscles shall be examined by linear incision parallel to the lower jaw.

9.—Abdominal cavity.

(a) Stomach, intestines and spleen. The inner and outer surface of the stomach, intestines and the surface and substance of the spleen shall be examined, together with glands of the stomach and bowel (gastro-splenic and mesenteric) and the web (Omentum).

(b) Liver. The surface and substance of the liver shall be examined, an incision being made into the thick end in the case of cattle. The associated glands (hepatic and portal) shall also be examined and the bile ducts incised.

(c) Kidneys. The lymph glands of the kidneys, and the adrenal glands, shall be examined before the removal of the kidneys. Then the kidneys shall be examined and, if necessary, removed and split by incision into the substance and the substance examined.

(d) Uterus and ovaries. The inner and outer surface of the uterus and the substance of the ovaries shall be examined.

10.—Thoracic cavity.

The pluck shall be examined in the following manner, before the various oragns are separated from each other:—

(a) Lungs. The lungs shall be examined by observation and palpation, and unless obviously diseased they shall be incised at the base. The associated lymph glands (bronchial and mediastinal) shall also be examined and unless obviously diseased, shall be incised.

(b) Heart. The heart sac (pericardium) shall be opened and the walls of the heart shall be incised so as to open the ventricles.

11.—Udder.

The udder shall be examined by observation and palpation, incisions shall be made at the base of the teats and the associated glands shall also be incised.

12.—Testicles and Penis.

The outer surface and the substance of the testicles and penis, and the superficial inguinal glands shall be examined.

13.—Serous membranes.

The lining membranes of the chest and abdomen (pleura and peritoneum) shall be examined in every case.

The following lymph glands shall be examined as a matter of routine in all cases:—

(a) Retropharyngeal (bovines)—Submaxillary (in swine).

(b) Bronchial and mediastinal.

(c) Hepatic.

(d) Mesenteric.

ADDITIONAL INSTRUCTIONS IN SEEKING EVIDENCE OF TUBERCULOSIS.

14.—All organs and the viscera and associated lymph glands shall be examined for evidence of tuberculosis, both in substance and in covering membranes. The existence of tuberculosis in the lymph glands of an organ shall be held to be evidence of disease in that organ.

15.—Carcase lymph glands shall be examined in accordance with the following instructions (glands in every case being exposed before examination and incised):—

(a) When visible evidence of tuberculosis is found in a carcass or in the organs or viscera, those glands which, having regard to such visible evidence, are least likely to be affected, shall be examined first, e.g., if evidence of tuberculosis is found on the pleura, the glands of the hindquarters shall be examined before those of the forequarters;

(b) If a tuberculous lesion or an abscess is found in any carcase lymph gland, all the other carcase lymph glands shall be examined;

(c) If evidence of tuberculous disease is found on a serous membrane (pleura or peritoneum) all the carcase lymph glands shall be examined;

(d) If the throat glands (retropharyngeal, submaxillary or parotid) are affected with tuberculosis, the cervical, prepectoral and prescapular glands shall be examined;

(e) If the bronchial and/or mediastinal glands are affected with tuberculosis, the prepectoral, suprasternal, prescapular, intercostal and xiphoid glands shall be examined;

(f) If the liver or the associated lymph glands (hepatic or portal) are affected with tuberculosis, all the carcase lymph glands shall be examined;

(g) If the bowel glands (mesenteric) are affected with tuberculosis, the superficial inguinal (supramammary), the lumbar, renal, iliac and precrural glands shall be examined:

(h) If the uterus is affected with tuberculosis, the iliac, precrural, lumbar and sacral glands shall be examined;

(i) If the penis or the testicles are affected with tuberculosis, the superficial inguinal, iliac, sacral, popliteal and precrural glands shall be examined;

(j) If tuberculous lesions are found in bones, joints, limbs, or the spinal cord or its membranes, all the carcase lymph glands shall be examined;

(k) The carcase of a pig in which lesions of tuberculosis are found in any situation or in any degree, shall be split, and the bones of the vertebrae examined, and all the carcase lymph glands shall be examined, incisions and cutting to be done to an extent necessary to ensure fitness, or otherwise, of the carcase or offals, etc., for human food.

16.—Carcases and offals shall be required to come up to the following standard, that is to say, such carcases and offals shall not be affected by any of the diseases or in the manner hereinafter specified, that is to say:—

(1) Tuberculosis.

(2) Actinomycosis, generalised.

(3) Anaemia (if pronounced).

(4) Anthrax.

(5) Blackleg.

(6) Bruising, general, extensive and severe, with or without gangrene.

(7) Cysticercus cellulosae (measly pork).

N.B.—In the examination of all pig carcases, the leaf seam (subperitoneal fat) shall be raised and the inner surface of the abdominal muscles examined for evidence of cysticercus cellulosae.

(8) Decomposition.

(9) Dropsy, general.

(10) Emaciation, general pathological.

(11) Fever.

(12) Glanders (or Farcy).

(13) Immaturity.

(14) Jaundice.

(15) Lymphadenitis, caseous, generalised.

(16) Malignant catarrh.

(17) Malignant Neoplasms, unless localised in situation and effect to one organ.

(18) Mammitis, acute, septic or gangrenous.

(19) Melanosis, generalised, or any generalised pigmentation.

(20) Metritis, acute, septic.

(21) Odours prejudical to health or palatability of meat.

(22) Pericarditis, septic.

(23) Pneumonia, septic or gangrenous.

(24) Pyaemia, including joint ill or umbilical pyaemia.

(25) Rickets, with malnutrition.

(26) Sarcocysts, if generalised in the musculature and visible to the naked eye.

(27) Septicaemia or septic intoxications.

(28) Swine erysipelas.

(29) Swine Fever.

(30) Tetanus.

(31) Trichinosis.

(32) Tumours, multiple or metastatic.

(33) Uraemia.

(34) Carcases, ill bled.