S.I. No. 113/1965 - Pigs and Bacon Act, 1935 (Part II) Regulations, 1965.


S.I. No. 113 of 1965.

PIGS AND BACON ACT, 1935 (PART II) REGULATIONS, 1965.

I, CHARLES J. HAUGHEY, Minister for Agriculture, in exercise of the powers conferred on me by sections 8 , 11 , 15 , 17 , 32 , 41 , 42 , 43 , 44 , 45 , 46 , 52 and 54 of the Pigs and Bacon Act, 1935 (No. 24 of 1935), and after the consultations referred to in section 43 of that Act, hereby make the following regulations:

PART I PRELIMINARY

1.—(1) These Regulations may be cited as the Pigs and Bacon Act, 1935 (Part II) Regulations, 1965 and shall come into operation on the seventh day of June, 1965.

(2) The Pigs and Bacon Act, 1935 (Part II) (No. 2) Regulations, 1936 (S.R. & O., No. 311 of 1936), and the Pigs and Bacon Act, 1935 (Part II) (Amendment) Regulations, 1939 (S.R. & O., No. 82 of 1939), are hereby revoked.

2. The Interpretation Act, 1937 (No. 38 of 1937), applies to these Regulations.

3.—(1) In these Regulations—

"the Act" means the Pigs and Bacon Act, 1935 (No. 24 of 1935);

"the Minister "means the Minister for Agriculture;

"other duly authorised officer" means a person appointed under section 48 of the Act or an authorised officer of the Commission working with the knowledge and consent of the Veterinary Examiner.

(2) In the last definition contained in the foregoing paragraph "authorised officer of the Commission" has the same meaning as in the Pigs and Bacon (Amendment) Act, 1939 (No. 35 of 1939).

PART II REGISTERED PORK BUTCHERS—FORM OF APPLICATION FOR REGISTRATION, RETURNS AND RECORDS.

4. For the purposes of paragraph (a) of subsection (4) of section 11 of the Act, every application for registration in the register of pork butchers by a person who is not a qualified pork butcher shall be made to the Minister in the Form P.B.5 in the First Schedule hereto and shall contain the relevant particulars asked for or otherwise indicated in the said Form.

5. For the purposes of paragraph (a) of subsection (2) of section 15 of the Act, the return mentioned in the said paragraph shall be in the Form P.B.7 in the First Schedule hereto.

6. For the purposes of subsection (1) of section 17 of the Act, the particulars to be entered in the record of pork used for the production of bacon at premises in respect of which a person is entered in the register of pork butchers shall be the following:

(a) number of pig carcases and live pigs or either of them received each day at the premises;

(b) total weight of pork used each day for conversion into bacon at the premises; and

(c) total weight of pork sold as fresh pork each day at the premises.

PART III. HOLDERS OF CURING AND SLAUGHTERING LICENCES—RETURNS

7. For the purposes of subsection (1) of section 32 of the Act, the following regulations shall have effect, that is to say:—

(a) every licensee shall, in the case of each premises in respect of which he holds a licence, send a return, containing the particulars asked for or otherwise indicated in the Form P.B.8 in the First Schedule hereto, in respect of every week;

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

(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 in the Form P.B.8 in the First Schedule hereto.

PART IV REGULATIONS AS TO SLAUGHTER OF PIGS, DRESSING OF CARCASES AND PRODUCTION OF BACON AND AS TO CONDITION OF BACON AT THE TIME OF CONSIGNMENT AND THE PACKING AND CONVEYANCE OF BACON.

8. For the purposes of section 41 of the Act—

(a) pigs intended to be used for the production of bacon shall—

(i) be assembled and penned for slaughter in accordance with the provisions of Part I of the Second Schedule hereto ;

(ii) be slaughtered in accordance with the provisions of Part II of the Second Schedule hereto ;

(iii) be slaughtered only at the times specified in Part III of the Second Schedule hereto ;

(b) offals shall be dressed, cleaned and disposed of in accordance with the provisions of Part IV of the Second Schedule hereto.

9. For the purposes of section 42 of the Act, carcases shall be dressed in the manner set out in the Third Schedule hereto.

10.—(1) For the purposes of paragraph (a) of subsection (1) of section 43 of the Act, the method of curing and otherwise treating carcases and parts of carcases for the purpose or in the course of producing bacon therefrom shall be in accordance with the provisions of the Fourth Schedule hereto.

(2) For the purposes of paragraph (b) of subsection (1) of section 43 of the Act, no preservatives other than salt or salt-petre shall be used in the process of producing bacon unless in special circumstances approved by the Minister and in accordance with such conditions as he may from time to time impose.

11. For the purposes of section 44 of the Act bacon shall comply with the conditions specified in the Fifth Schedule hereto at the time it is consigned from licensed premises.

12. For the purposes of subsection (1) of section 45 of the Act bacon shall be packed in accordance with the provisions of the Sixth Schedule hereto, the material and packages used for such packing shall be of the kind specified in the said Schedule, such materials and packages shall be cleaned and sterilised and the contents of such packages shall be classified and graded in accordance with the provisions of the said Schedule.

13. For the purposes of subsection (1) of section 46 of the Act the provisions of the Seventh Schedule hereto shall have effect.

14. Any requirement which is set out in the Second, Third, Fourth, Fifth, Sixth or Seventh' Schedule hereto and which does not refer specifically to the Minister or the Veterinary Examiner or other duly authorised officer shall have effect subject to the proviso that, without prejudice to compliance therewith otherwise, compliance therewith to the satisfaction of the Veterinary Examiner or other duly authorised officer shall be sufficient.

PART V VETERINARY EXAMINATION REGULATIONS AND REGULATIONS FOR MARKING OF CARCASES.

15.—(1) For the purposes of subsection (1) of section 52 of the Act, the provisions of Part I of the Eighth Schedule hereto shall have effect.

(2) For the purposes of subsection (3) of section 52 of the Act, the provisions of Part II of the Eighth Schedule hereto shall have effect.

16.—(1) For the purposes of subsection (1) of section 54 of the Act, the mark to be applied to carcases which have been examined and certified by a veterinary examiner in licensed premises for the purpose of indicating the matters mentioned in the said subsection shall be as follows :—

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

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(ii) in addition the said mark shall contain, in the margin thereof at the sides, the number of the license granted by the Minister in respect of the premises in which the carcases were examined and certified.

(2) For the purposes of subsection (3) of section 54 of the Act, the mark prescribed by paragraph (1) of this Regulation shall be applied to carcases to which it is applicable in accordance with the following provisions, that is to say—

(i) the mark shall be applied in a non-poisonous ink ;

(ii) the mark shall be applied in such a manner that the impression thereof left on the carcase is clear and legible ;

(iii) the mark shall be applied twice on each side of the carcase as follows :—

(a) once on the outside of the ham ;

(b) once on the middle.

FIRST SCHEDULE.

PRESCRIBED FORMS.

FORM P.B.5.

AN ROINN TALMHAÍOCHTA

(Department of Agriculture).

PIGS AND BACON ACT, 1935 .

Form of Application under Sub-section (3) of Section 11 of the Act to the Minister for Agriculture for Registration in the Register of Pork Butchers.

I/We............................................................ ............................................................ ........................................................

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

of............................................................ ............................................................ ............................................................ .

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

hereby apply to be registered in the Register of Pork Butchers, kept in pursuance of the above-mentioned Act, in respect of the premises described in the Schedule hereto. I/We enclose a remittance of £5, being the amount of the statutory fee payable on application for such registration.

I/We declare that I/We carry on at the premises mentioned the business of pork butchers) and that I/We desire to carry on the business of curing bacon* at such premises.

I/We also declare that the particulars given in the Schedule hereto are true to the best of my/our knowledge and belief.

Signature of Applicant..........................................................

Address............................................................ .......................

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

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

Date............................................................ ..............................

SCHEDULE.

Situation of Premises............................................................ .....................................

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

Dimensions of Premises............................................................ ................................

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

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

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

*"Bacon" means a pig carcase or any part thereof, except the head, feet or offals, which has been subjected to any process of preservation.

FORM P.B.7

AN ROINN TALMHAÍOCHTA

(Department of Agriculture).

PIGS AND BACON ACT, 1935 .

Return to be made under Sub-section (2) of Section 15 of the Act to the Minister for Agriculture by Registered Pork Butchers.

(This Return should be sent by post, addressed to the Secretary, Department of Agriculture, Dublin 2, not later than seven days after the end of each month.)

1. Name of Registered Pork Butcher............................................................ ........................................................

2. Address of Premises in respect of which this Return is made............................................................ .........

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

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

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

3. I/We hereby certify that, during the month ended on the............................................................ ................

day of......................................................... 19.........., the quantity of pork used for the

production of bacon* at the above-mentioned premises was..................................cwts. and that the quantity of pork sold as fresh pork during the said month at such premises was...................................... cwts.

Signature............................................................ ........

Address............................................................ ..........

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

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

Date............................................................ .................

*"Bacon" means a pig carcase or any part thereof, except the head, feet, or offals, which has been subjected to any process of preservation.

FORM P.B.8.

AN ROINN TALMHAÍOCHTA

(Department of Agriculture)

PIGS AND BACON ACT, 1935 .

(Section 32 (1)).

WEEKLY RETURN TO BE MADE BY HOLDERS OF LICENCES.

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

1. Name of Licence Holder............................................................ ............................................

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

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

2. Address of Premises in respect of which this Return is made........................................

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

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

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

3. I/We certify that the following particulars regarding the number of live pigs presented for veterinary examination under the Pigs and Bacon Act, 1935 , at the above-mentioned premises on each day during the week ended the............................................................ ............................................................ .....................................

day of.................................... 19....................., are correct:—

Day of Week

Number of live pigs for slaughter in the premises presented for Veterinary Examination

Monday ... ...

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

Tuesday ... ...

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

Wednesday ...

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

Thursday ... ...

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

Friday ... ...

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

Saturday ... ...

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

TOTAL(S) ...

Signature............................................................ ....................................

Address............................................................ ......................................

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

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

Date............................................................ ............................................

To:

The Secretary,

Department of Agriculture,

Dublin.

SECOND SCHEDULE.

PART I

ASSEMBLING AND PENNING OF PIGS FOR SLAUGHTER.

1. Pigs shall be taken into premises in as speedy and humane a manner as possible.

2. The arrival of all pigs at premises shall be notified to the Veterinary Examiner or other duly authorised officer and, if required, the pigs shall be identified and pointed out to such Examiner or officer.

3. Pigs shall be unloaded, assembled and penned in accordance with the directions and to the satisfaction of the Veterinary Examiner and shall be rested and/or fasted for such period and under such conditions as he may require.

4. Dead, dying, injured or abnormal pigs, the condition of which is recognisable by persons in attendance on the animals, shall not be assembled or penned with normal pigs. The Veterinary Examiner shall be notified as soon as possible of the presence and location of any such dead, dying, injured or abnormal pigs.

5. Pigs or other animals shall not be unloaded assembled or penned within sight of actual slaughtering or within sight of slaughter and/or dressing sections while work is in progress therein unless such assembling and penning is, in the opinion of the Veterinary Examiner, immediately necessary in connection with slaughtering.

PART II

MANNER OF SLAUGHTERING PIGS.

1. Pigs shall not be slaughtered unless passed by the Veterinary Examiner as fit for slaughter on the day of slaughter and unless they have been adequately fasted.

2. Every pig for slaughter shall be taken immediately either from a catching pen or from an anaesthetisation chamber and be conveyed by power elevator or other approved hoisting apparatus to a bleeding rail before slaughter is commenced.

3. Persons engaged in the slaughter of pigs shall be at all times clean and shall be suitably attired and equipped.

4. Slaughter shall be carried out only in the slaughter chamber and in compliance with any requirements which the Veterinary Examiner may indicate. The shackle shall be placed on the hind leg and should be positioned below the hock i.e. between the toes and the hock.

5. In slaughtering, the work shall be done skilfully and with due consideration of humane and hygienic principles. There shall be no undue delay, and shoulder sticking, back bleeding (over-sticking) or any undue disfiguration of the carcase or offals shall be avoided.

6. Slaughter shall be carried out at a rate commensurate with the daily capacity of the premises and so as to ensure the completion of all work in a reasonable time.

7. Slaughter shall be carried out under such conditions and at such a rate, as will in every respect facilitate veterinary examination, observation, investigation and any other duty devolving upon the Veterinary Examiner or other duly authorised officer.

8. Slaughter shall be carried out in a manner calculated to ensure satisfactory standards of cleanliness and sanitation and so as to enable satisfactory and hygienic collection and removal of blood for all purposes involved.

PART III

TIMES AT WHICH SLAUGHTER MAY TAKE PLACE.

1. Adequate notice of intention to slaughter shall be given to the Veterinary Examiner, and slaughter shall not commence unless the Veterinary Examiner is on the premises, until he has been advised of intention to commence slaughter and until he has had adequate time and facilities to make ante-mortem veterinary examination.

2. Slaughter shall not commence until all plant and equipment have been prepared and are in such a condition as to ensure that the work of slaughter will proceed in an expeditious, efficient, humane and hygienic manner.

3. Slaughter, including dressing of carcases and offals, shall not take place on Sundays or outside the hours of 8 a.m. and 6 p.m. on Mondays to Fridays, inclusive or outside the hours of 8 a.m. and 1 p.m. on Saturdays except in special circumstances approved by the Minister.

4. There shall be only one killing per day except in special circumstances approved by the Minister.

PART IV

MANNER OF DRESSING, CLEANING AND DISPOSING OF OFFALS.

1. Dressing of offals shall commence as soon as possible after slaughter and shall be completed as quickly as is consistent with good handling, efficient working and satisfactory veterinary examination.

2. Persons engaged in or about the dressing of offals shall be clean in person and shall be suitably attired and equipped.

3. All offals shall be dressed skilfully and in such a manner that they will not be contaminated or cause contamination.

4. Offals shall be dressed, handled, held, stored and treated to the satisfaction of the Veterinary Examiner.

5. In removing offals from carcases and in dressing offals the grouping and attachment of offals as practised in the trade, such as apply to plucks, stomachs, intestines and spleens, shall not be interfered with prior to veterinary examination unless with the Veterinary Examiner's prior consent.

6. Any dressing of offals such as intestines, stomachs, with or without spleens attached, shall be done at a distance from the disembowelling point and under such other conditions as will not expose the carcase or part or offals such as plucks or any article intended for human food to risk of contamination.

7. The dressing proper and processing of intestines, including stomachs, unless previously cleaned and dried, shall be done in a section of the premises reserved and used solely for the purpose and such section shall be separated from all other sections in which carcases, parts or any article of human food are prepared, stored or handled or sections in which inedible products are produced, stored or handled.

8. All fat taken from intestines shall be removed immediately from contact with offals not dressed and shall during cleaning, washing, cooling and storage be treated at all times in such manner and under such conditions as will avoid contamination or risk of exposure to anything likely to render such offals or fat unsightly, unwholesome or unfit for human consumption.

9. The opening and emptying of stomachs and intestines shall be done in a manner and under such conditions as will enable the collection and removal of stomach and intestinal contents to be carried out without involving risk of contamination of any article intended or destined for human consumption.

10. Stomach and intestinal contents shall be collected and removed regularly and frequently and to the satisfaction of the Veterinary Examiner.

11. Water used for washing plucks shall be pure and wholesome. Running water shall be used.

12. All processed and prepared casings, i.e. such articles as dried and salted casings and stomachs, shall be held and stored separate from offals which are in the course of being emptied, cleaned and processed and also separate from all sources of contamination and/or deterioration.

13. Fermenting and sliming of casing shall be done only in sections separate from those in which any other product, edible or inedible, is produced, handled or stored.

14. All plant and equipment including knives and receptacles shall be maintained in a clean condition and shall be of materials which can be readily and effectively cleansed. In the immediate vicinity of the major places of operation there shall be sufficient washing and sterilising facilities to make possible at any time the cleansing and sterilising of instruments.

15. The manner of dressing of offals and the conditions in the dressing section shall, as far as may be practicable, ensure freedom from steam and vapours which may be injurious to the offals or any edible product, or may impede examination, observation or supervision by the Veterinary Examiner or other duly authorised officer.

16. Plant and equipment used in the dressing, handling, preparation or packing of offals or in connection with any edible product shall not be used in connection with nor shall they be exposed to any diseased, unsound or inedible product, or to any source of contamination, pollution or deterioration of offals or any edible product.

17. Any offals which in the opinion of the Veterinary Examiner are unsound, unwholesome or unfit for human consumption may be subjected to such dressing, cleaning, trimming or other treatment as such Examiner considers appropriate in the interests of economy and efficiency but which are not in any way likely to involve risk of such article or product derived therefrom being used for human consumption or being associated with articles intended for human consumption.

THIRD SCHEDULE.

MANNER OF DRESSING CARCASES.

1. Persons engaged in the dressing of carcases shall be clean in person and shall be suitably attired and equipped.

2. Dressing shall commence as soon as possible after slaughter and shall be completed as quickly as is consistent with good handling, efficient working and satisfactory veterinary examination.

3. Carcases shall at all times be handled and dealt with in accordance with the directions of the Veterinary Examiner or other duly authorised officer and any assistance which may be needed by such Examiner for purposes of veterinary examination requirements shall be provided.

4. The dressing section shall be, as far as may be practicable, kept free from steam, vapours and odours or any source of contamination or deterioration of carcases, parts or any edible product, which may impede inspection, examination or observation by the Veterinary Examiner or other duly authorised officer.

5. Carcases shall be scalded, scraped and cleaned under proper sanitary conditions and in a manner and under conditions which will not interfere adversely with the appearance, quality or wholesomeness of bacon produced therefrom or with any article or product derived from such carcases.

6. Scalding tanks shall be cleaned and freshly filled with water for every kill. The water shall be maintained at a suitable temperature and shall be replaced as often as the Veterinary Examiner or other duly authorised officer may consider necessary.

7. Dehairing, whether by hand or machine, shall be done at a reasonable rate and shall be effectively done and adequate care shall be taken to avoid marking, breaking or cutting the skin.

8. Immediately after scalding, a transverse incision shall be made across the snout of the pig to facilitate drainage from the head.

9. After scalding and prior to singeing, hooves or claws shall be removed and carcases shall be cleaned of bristles in a satisfactory manner.

10. In singeing carcases, burning, disfiguration, damage or deterioration of carcases or parts shall be avoided. The singe shall be uniform and shall cause the rind to become pliable, firm and smooth.

11. Carcases shall not be wiped, cleaned, trimmed or interfered with in any way unless such wiping, cleaning, trimming or interference is done with the knowledge and consent of the Veterinary Examiner or other duly authorised officer.

12. Before opening or disembowelling, scraping, washing and cleaning shall be carefully and thoroughly done. Adequate care shall be taken to remove bristles, nipples, blood and singeing debris, and unnecessary cutting, breaking or damage to skin shall be avoided during the processes.

13. Carcases shall be carefully opened by an even, regular cut over the middle line of the abdomen and every care shall be taken to avoid rupturing stomach or intestines or any of the abdominal organs. The breast bone shall be divided by sawing upwards.

14. Butchering, disembowelling and dressing shall at all times be done to the satisfaction of the Veterinary Examiner or other duly authorised officer.

15. Any abnormality capable of recognition by butchers shall be brought to the notice of the Veterinary Examiner at the time of disembowelling or whenever found or observed.

16. Necks of carcases shall be opened down the middle line to the jowl and the work shall be neatly done. Care shall be taken to remove all blood clots, loose and jagged pieces, but there shall be no interference with lymphatic glands or any abnormal manifestation until seen by the Veterinary Examiner save only in conformity with such requirement as he may indicate.

17. Except in circumstances approved by the Minister, heads shall not be removed until the entire carcase, including offals has been examined by the Veterinary Examiner.

18. Any carcase or part thereof or any offal, organ or part thereof shall be retained, handled, dealt with or treated as required by the Veterinary Examiner or other duly authorised officer in the interests of food hygiene, veterinary examination, observation and supervision and efficiency of butchering, dressing and production of bacon.

19. Conveyance to hanging section, weighing and grading shall be done under such conditions as will not interfere with the observation of satisfactory standards of food hygiene and as will not adversely affect the production of bacon, or veterinary examination requirements. On completion of dressing, carcases shall be transferred immediately into a chill room.

20. The removal of offals, organs or parts, including kidneys and lining fats of abdominal cavities, which are not removed at the time of dressing carcases shall be done only when the carcases have been passed and under conditions required by the Veterinary Examiner and such offals, organs or parts, as are being removed in accordance with this regulation, shall be disposed of or treated in any way only after examination by and with the consent of the Veterinary Examiner.

21. Such carcases or parts and/or offals as may in the opinion of the Veterinary Examiner or other duly authorised officer require detention or special treatment shall be detained and treated in a manner and under such conditions as such Examiner or officer may require.

22. Subsequent to veterinary examination of carcases or parts or at any time, any wiping, cleaning or other treatment required by the Veterinary Examiner or other duly authorised officer shall be carried out in the manner and under the conditions required by him.

FOURTH SCHEDULE.

REGULATIONS FOR THE PRODUCTION OF BACON.

1. Curing shall be of either of the types generally recognised in the trade as (a) Dry Cure and (b) Wet or Tank Cure, and bacon may be either mild cured or hard cured.

2. Unless otherwise authorised by the Minister and in accordance with the conditions imposed in such authorisation, the process of curing shall be commenced within seventy-two hours of slaughter.

3. A carcase or part of a carcase shall not be cured unless such carcase or part has been examined and passed by the Veterinary Examiner in accordance with the provisions of the Act and Regulations thereunder.

4. A carcase or part of a carcase which, after being passed by the Veterinary Examiner, has been exposed to injury or contamination or which is in any way altered to the detriment of condition, quality, appearance or soundness or from which the Veterinary Examiner's mark prescribed by these Regulations has been removed, obliterated, defaced or altered, shall not be cured until such carcase or part of a carcase has been again examined and passed by the Veterinary Examiner.

5. A carcase or part of a carcase shall not be cut, trimmed or cured until all bristles and hairs have been removed therefrom.

6. Where carcases or parts of carcases are singed, the singeing shall be done in such a manner as to avoid burning or charring such carcases or parts to the detriment of quality or appearance of bacon produced therefrom.

7. The black and carbonaceous deposit resulting from singeing of carcases shall be carefully and completely removed by such scraping and washing as may be necessary to secure a clean, fresh appearance of the bacon produced therefrom without detriment to its quality or condition.

8. Unless in circumstances approved by the Minister, there shall be no cutting or trimming of a carcase, except for the purpose of removing the backbone, leaf lard (sub-peritoneal fat) and kidneys, until the carcase is adequately cooled to a temperature of 42° F. or under.

9. Marking and cutting of carcases preparatory to dressing of the carcases and removal of the backbone, etc., shall be done with a sharp knife or cleaver or other suitable instrument approved by the Veterinary Examiner and in such manner that a clean regular cut results. Due care shall be taken that marking and cutting do not leave jagged edges or deviate from the median line into the fat or lean.

10. Removal of the backbone shall be effected with every care in order to avoid damage to the appearance and marketability of bacon. The backbone shall be cleanly cut through with a sharp instrument as close to the bone as possible, so that the lean of the sides shall have the membranous covering intact and that there shall be no injury to loin, lean of side, etc.

11. The leaf seam, leaf lard or sub-peritoneal fat, kidneys and kidney fat shall be loosened or removed with due care so that injury to underlying tissues may be avoided.

12. Carcases and parts of carcases, in the course of being cut, trimmed or otherwise prepared for curing, shall be so treated that no carcase or part shall come into contact with or be exposed to any source of damage or contamination likely to render the carcase or part unfit for human consumption or to cause damage or deterioration to bacon produced therefrom.

13. Cutting, trimming and preparation of carcases and parts of carcases for curing shall be carried out on suitable tables, benches or other articles of equipment, placed, used and maintained in such a manner that the work of cutting, trimming and preparation for curing may be carried out expeditiously and with due regard to observance of cleanliness and avoidance of injury or contamination.

14. Cutting and trimming shall be done in a hygienic manner and the following procedure shall be observed:

(a) The neck shall be trimmed so that all blood, salivary glands, loose and scraggy ends and pieces are removed.

(b) The neck bone (vertebrae) shall be removed with care and in such manner that a small portion of cartilage shall be in evidence after removal of the bone.

(c) Removal of the sternum or breast bone or part thereof shall be done in such manner that the least possible amount of lean is removed. All loose and scraggy pieces shall be trimmed off.

(d) The removal of the blade bone or shoulder blade shall be done in such a manner that as little lean as possible is left on the bone and as little damage as possible is done to the lean of the shoulder. No loose pieces of meat shall be left in the pocket and care shall be taken to avoid breaking through the pocket at the fore end.

(e) The belly shall be neatly trimmed and any loose scraggy pieces shall be removed. In the case of gilts protruding edges and teats shall be removed.

(f) Bellies shall not be rolled or folded before or during the process of curing.

(g) The fillet or steak shall be carefully removed and injury to muscles avoided so that an even regular surface is left.

(h) The aitch bone and oyster bone shall be carefully lifted and removal shall be effected by sawing. Care shall be taken to avoid injury to the lean meat. The loin bone shall be carefully removed and in such a manner that an even regular surface is left. The tail bone shall be removed completely and the film underneath the tail bone shall be left intact and undamaged.

(i) Such trimming as may be necessary in the flank and ham region shall be done carefully so that an even regular surface is left and the lean is not torn.

(j) The removal of legs shall be done in such a way that the shape of a leg, shoulder, ham or gammon is not adversley affected. Fore legs shall be removed at the top level of the knee joint and hind legs at the hock, leaving part of the heel-bone at the side.

(k) In rib-in sides the tops of the ribs and the remainder of the breast bone shall be sawn down to the level of the lean and in doing so care shall be taken to avoid tearing the lean. Removal of the rib strip shall be effected in such manner as to leave six buttons of bone between the oyster bone and the last rib.

(l) Skirts shall be trimmed out and all loose and scraggy meat removed from the side.

(m) Trimming and preparation of carcases and parts of carcases for curing shall be carried out in such manner that all loose bits of fat connective tissue and scraggy pieces shall be removed.

15. Curing of a carcase or part of a carcase shall not be commenced until such carcase or part has been cooled to a temperature not higher than 42°F. and not lower than 38°F. The carcases shall be properly spaced in the chills to allow good circulation of the air. The carcases shall not be allowed to touch at any point. Hot carcases shall not be put into a chill with chilled carcases.

16. Curing of a carcase or part of a carcase shall not be commenced unless such carcase or part has been properly butchered, dressed and trimmed.

17. After cooling, cutting and trimming, the meat shall be cured in accordance with the following procedure :—

(a) Pickling and/or salting shall not be done on floors used for general traffic or which are sources of contamination of bacon.

(b) Pickling and/or salting shall not be done in killing, dressing or hanging sections unless under such conditions and at such times as may from time to time be approved by the Minister,

(c) Where pickle is injected, this shall be done by means of pump and needle under pressure of not less than 65 lb. and not more than 80 lb. per square inch. In pumping care shall be taken to effect adequate pickling without bursting of tissues. The amount of pickle injected shall be not less than eight per cent nor more than ten per cent of the weight of each piece of meat being cured.

(d) Pickling apparatus, including needle, shall not be laid on floors or come into contact with any source of contamination.

(e) Salting shall be carefully done and the entire lean surface of the side shall be covered. Particular attention shall be given to hams and shoulders and all pockets shall be adequately treated with salt.

(f) Salt or pickle which has come into contact with floors used for general traffic or with other sources of contamination shall not be used in pickling or curing bacon.

(g) Sides and parts when pickled and/or salted shall be carefully lifted and handled and placed in regular stacks or piles with lean uppermost and shall be stacked or piled so that the ham end of one side shall be over the shoulder or fore end of the side or part beneath.

(h) Sides and parts for curing by the tank curing method shall not be placed in a tank until the latter is clean and free from any source of contamination. In the tank the meat shall be covered with immersion brine so that no part of the meat shall be in evidence above the level of the brine during the curing period. The meat shall remain in cure for such period as may from time to time be approved by the Minister.

(i) Sides and parts for curing by the dry cure method shall not be allowed to come into contact with floors of curing cellars used for general traffic or with other sources of contamination.

(j) Laths, staves or battens if used in stacking and piling bacon and boards used in curing tanks shall be kept clean and free from slime, scum and discoloration (spots, etc.), and when being cleaned these laths, staves or battens and boards shall be washed in clean brine and, if required, shall be sterilised by boiling or other suitable method.

(k) All curing tanks and containers, curing cellars and compartments in which bacon is cured shall be cleaned and washed out as often as may be required.

(l) Pickle used in curing bacon or in connection with the curing of bacon shall be clean, sweet, free from scum and any contamination or source of deterioration of bacon.

(m) Pickle shall be discarded, renewed, skimmed, filtered or treated by heat, as may be required to ensure suitable condition in the pickle and to avoid damage or deterioration of bacon.

(n) Bacon coming out of cure shall be effectively drained and when being drained shall be placed with the rind uppermost in stacks not more than eight sides high.

(o) All slime, scum, smudge, superfluous salt, etc., shall be removed subject to conditions specified in Paragraphs 20 and 21 of these Regulations.

(p) After curing and before despatch, all bacon shall be drained and no loose salt shall be left on the bacon or in the pockets except in special circumstances approved by the Minister.

(q) No change shall be made in the curing pickle without the prior approval of the Minister.

18. In the curing cellar and maturing room the temperature shall be not higher than 42°F. and not lower than 38°F. and shall be maintained constant. The pickle shall be kept at the same temperature as that of the curing cellar.

19. Carcases and parts of carcases in process of curing shall be held until cured in such a fashion that there shall be no mixing of bacon in different stages of curing. Stacks, piles and tanks shall be so marked or labelled that the date of curing, striking or changing is clearly evident and intelligible.

20. Where slime, scum, discoloration, taint, or any injury or contamination is discovered or known to exist the Veterinary Examiner shall be informed immediately.

21. Where injury or contamination, slime, discoloration or taint has been observed or is known to exist the bacon involved shall not be removed from the curing cellar or other place or be treated in any way until the Veterinary Examiner has been informed. The removal or treatment of the bacon shall be done to the satisfaction of the Veterinary Examiner or other duly authorised officer.

22. Bacon which has been removed from the curing cellar shall not be returned thereto until the Veterinary Examiner has been informed and has approved of its return unless the circumstances are such that the Veterinary Examiner is not available. Immediately the Veterinary Examiner is available he shall be given full particulars as to quantity, etc., of bacon returned to the curing cellar, the reasons for its return and such other information in relation thereto as he may require.

23. The Veterinary Examiner or other duly authorised officer may take samples of pickle, salt, saltpetre or any other article or substance used in connection with the curing of bacon.

24. Branding, marking, cutting and trimming of carcases and parts shall be done in such a manner that there shall be no interference with any mark or brand applied thereto by or under the authority of the Veterinary Examiner or other duly authorised officer.

FIFTH SCHEDULE

CONDITION OF BACON AT THE TIME OF CONSIGNMENT

1. Bacon shall not be consigned from premises unless seen by the Veterinary Examiner or other duly authorised officer within twenty-four hours prior to consignment, and where bacon is not being consigned on the day it is seen by such Examiner or officer, he shall be so advised.

2. Bacon shall not be consigned from premises unless with the knowledge and consent of the Veterinary Examiner or other duly authorised officer.

3. After examination by the Veterinary Examiner, bacon for consignment from premises shall be held, handled, treated, stored and packed in a manner and under conditions considered satisfactory by the Veterinary Examiner or other duly authorised officer.

4. Bacon which has not taken cure or which has not been fully cured and treated shall not be consigned as bacon.

SIXTH SCHEDULE

PACKING OF BACON

1. Bacon shall be packed in bales, parcels or packages in a manner which will ensure the greatest practicable regularity in the shape of the bale, parcel or package and so that conveyance may be facilitated.

2. Bacon shall be packed in a manner and under such conditions as are hygienically sound and permit of adequate observation and supervision by the Veterinary Examiner or other duly authorised officer and are not inimical to the quality, condition, or marketing of bacon.

3. Persons engaged in the packing of bacon shall be clean in person and methods and shall be suitably clothed and equipped.

4. Bacon shall be packed:—

(a) in bales, that is to say, in canvas or hessian wrappers with or without any other wrapper or cover, if the Veterinary Examiner or other duly authorised officer is satisfied that no other covering or wrapper is necessary in the interests of food hygiene and that the protection afforded is adequate for the quality and condition of the bacon, in view of the destination of such bacon and the means and conditions under which conveyance is likely to be affected

or

(b) in boxes and/or cases of suitable type and condition and, in addition, other immediate wrappers or covers shall be used as and when required, and shall be of a type and condition as will ensure satisfactory market condition, appearance and hygiene of the bacon.

5. Hams shall be packed in boxes, cases, barrels, casks or tierces of suitable type and condition or in bales suitably supported by a board or boards or in such other manner as may be approved by the Minister.

6. All wrappers, covers, boxes, cases, casks, barrels and tierces shall be new and unused when received at premises, and shall, at all times be held therein under conditions which, in the opinion of the Veterinary Examiner or other duly authorised officer, ensure avoidance of all risk of contamination and which will ensure their suitability for use in the packing of bacon.

7. Casks, barrels, or tierces previously used in premises shall not be used for packing or containing bacon unless the Veterinary Examiner or other duly authorised officer is satisfied that such casks, barrels or tierces are clean, sound, free from contamination, and are in every way suitable for such use.

8. Bacon shall not be packed unless with the knowledge of the Veterinary Examiner or other duly authorised officer and packing shall be so done that such Examiner or officer has every facility to observe, examine and supervise the bacon, the packing and packing materials.

9. Packing shall at all times conform to such requirements as the Veterinary Examiner or other duly authorised officer may indicate. In particular, sides shall be packed flesh to flesh and skin to skin unless otherwise directed by the Veterinary Examiner or other duly authorised officer. The skin of one side shall not be allowed to come into contact with the flesh of the adjacent side.

10. All materials and packages used in the packing of bacon shall be handled, held, stored and used to the satisfaction of the Veterinary Examiner or other duly authorised officer and shall be subjected to such treatment, including sterilisation, as he may require.

11. There shall be no mixing of grades or selections of bacon in bales, parcels or packages unless the consignment is of such small dimensions as not to warrant separate packing.

12. There shall be no mixing in bales, parcels, or packages of bacon of different classes or types of cure unless the consignment is of such small dimensions that separate packing is not warranted.

SEVENTH SCHEDULE

REGULATIONS FOR THE CONVEYANCE OF BACON

1. Loading and unloading of bacon at all stages of conveyance shall be conducted in such a manner as to prevent damage to the bacon or the packages or wrappers containing it.

2. The following regulations shall apply to the conveyance of bacon by road or by rail:—

(a) The internal walls or any other part of the vehicle which might come in contact with the bacon must be of rust-resistant material and incapable of adversely affecting the organoleptic qualities of the meat or of making it injurious to human health; the surface of the internal walls or of other parts of the vehicle likely to come into contact with the bacon must be smooth and easy to clean and to disinfect.

(b) The vehicle must be provided with effective equipment ensuring protection of the bacon against insects, dust and any other contamination.

(c) Vehicles intended for transporting bacon may under no circumstances be used for the transport of live animals or of any other goods likely to impair or contaminate the bacon.

(d) No goods, other than edible meat or edible meat offals, may be transported at the same time as the bacon in the same vehicle.

3. The following regulations shall apply to the conveyance of bacon by ship where the bacon is not in a container :—

(a) All parts of vessels used for the conveyance of bacon shall be clean.

(b) Clean dunnage boards or wooden platforms shall be placed under all bacon.

(c) Necessary clean and suitable covering shall be placed over bacon and no other cargo shall be placed thereon.

(d) Bacon 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. Persons covering and handling bacon for and during conveyance shall, when so engaged, be clean in dress and person, and shall not, if engaged previously in handling articles likely to damage or contaminate the bacon, handle the latter until adequate steps have been taken to eliminate risk of damage or contamination thereof.

5. Conveyance of bacon shall be effected in such a manner that no mark, label or descriptive particulars affixed by or under the authority of the sender or the Veterinary Examiner or other duly authorised officer shall de removed, altered, defaced or interfered with in any way calculated to change the appearance or significance of such mark, label or descriptive particulars.

6. Carriers effecting the conveyance of bacon shall immediately notify the consignor and the Minister of any interference with mark, label or descriptive particulars on such bacon or package containing it, or of any accident, injury or undue delay to a consignment of bacon or any part thereof. Where any repacking takes place, or is required for any reason during conveyance, the Minister shall be notified. Notifications given to the Minister under this Regulation shall include particulars of the occurrence, the consignment affected, quantity involved and any action taken by the carrier.

EIGHTH SCHEDULE

PART I

VETERINARY EXAMINATION (PIGS AND CARCASES) REGULATIONS

1. Ante-mortem examination of pigs shall include observation and handling, and, where the Veterinary Examiner deems it advisable, the taking of temperature.

2. Pigs shall not be passed for slaughter unless examined on the day of slaughter.

3. The diseases or conditions on account of which pigs may not be passed by a Veterinary Examiner as fit for slaughter shall be the following:—

(a) Acute and chronic septic conditions with systemic disturbance, or to any extent sufficient to render the meat and offals unsightly, unwholesome or unfit for food, or the production of bacon.

(b) Advanced pregnancy.

(c) Moribund and dying animals.

(d) Digestive disorders with systemic disturbance.

(e) 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.

(f) Extensive injuries which render meat and/or offals unsightly, unwholesome and/or unfit for human food or the production of bacon.

(g) Extensive skin affections which may render the meat and offals unsightly, unwholesome or unfit for food or the production of bacon.

(h) Emaciation.

(i) Exhaustion, excitement or fatigue.

(j) Fever.

(k) Gangrenous conditions, unless confined in extent and effect to a small area.

(l) Joint ill or navel infections.

(m) Metritis, acute and/or septic.

(n) Mastitis or mammitis, acute, septic or gangrenous.

(o) Odours associated with morbid or pathological conditions or in any way rendering carcases or parts objectionable or unsuited for human food or the production of bacon.

(p) Oedema, general or dropsical.

(q) Pneumonia and pleurisy.

(r) Respiratory distress with systemic disturbance.

(s) Acute swine erysipelas.

(t) Uncastrated or inefficiently or ineffectively castrated animals, or animals with unhealed castration wounds (except in specific cases where the Minister has given his approval for the slaughter of uncastrated animals).

(u) Pigs treated with pesticides, antibiotics, oestrogens, thyrostatics or other therapeutic substances so recently as to be harmful or dangerous to human health.

(v) Any abnormal condition temporary or otherwise which renders meat or offals unfit for food or for the production of bacon.

4. Post-mortem examination shall include examination of the blood.

5. Where any abnormal condition is observed, the nature and significance of which cannot be determined by observation and palpation, the carcase, part or offals shall be incised in such a manner as to avoid soiling or contaminating any portion of the carcase, part or offals that may be fit for human consumption, and to an extent which will enable veterinary examination duties to be efficiently carried out.

6. Lymphatic glands shall be examined by multiple incisions in the form of parallel cuts into the substance, unless obviously diseased. All organs and viscera shall be examined as they are removed from the carcase or in such circumstances as will ensure that the organs and viscera are identifiable with the carcase from which they were derived. All organs and viscera, together with associated lymphatic glands, shall be examined by observation and palpation as routine and as these Regulations and the efficient performance of veterinary examination duties require.

7. Carcases and/or parts shall be examined for:—

(a) Condition of nutrition.

(b) Evidence of bruising, haemorrhage or discoloration.

(c) Local or general dropsy.

(d) Efficiency of bleeding.

(e) Swellings or deformities of bones and joints or swellings or other abnormalities in musculature.

(f) Parasitic infestation.

(g) Any morbid or pathological condition or manifestation or any condition which renders carcases or parts unsightly, unwholesome or unfit for human consumption or the production of bacon.

(h) Efficiency of butchering, dressing and handling.

8. The serous membranes (pleura and peritoneum) shall be examined in every case.

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

DETAILED INSTRUCTIONS FOR ROUTINE EXAMINATION OF CARCASES AND VISCERA AND ACTION TO BE TAKEN IN THE EVENT OF EVIDENCE OF DISEASE BEING FOUND

10.—Head.

The head including (a) surface and substance of the tongue, which may be loosened but not detached before examination, (b) the palate and roof of the mouth, and (c) the submaxillary lymphatic glands shall be examined.

11.—Abdominal Cavity.

(a) Stomach intestines and spleen.—Stomach, intestines and the surface and substance of the spleen shall be examined, together with the glands of the stomach, bowel and mesentery (gastro-splenic and mesenteric).

(b) Liver—The surface and substance of the liver shall be examined. The associated glands shall also be examined and the bile ducts incised, as circumstances require.

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

(d) Uterus and ovaries—The uterus and ovaries shall be examined and incisions made where necessary.

12.—Thoracic Cavity.

The pluck shall be examined in the following manner before the various organs 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 lymphatic glands shall also be examined, and unless obviously diseased shall be incised.

(b) Heart—The heart sac (pericardium) shall be examined and, where necessary, the walls of the heart shall be incised so as to open the ventricles and expose the valves and inner surface of the cavities.

13.—Mammary Glands.

Mammary glands shall be examined by observation and palpation, and incisions shall be made where necessary. The associated lymphatic glands shall also be examined and incised where necessary.

14.—Testicles and Penis.

The outer surface and the substance of the testicles and penis, and the associated lymphatic glands shall be examined.

15.—Serous Membranes.

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

16.—

The following lymphatic glands shall be examined as a matter of routine:—

(a) Submaxillary.

(b) Bronchial and Mediastinal.

(c) Hepatic.

(d) Mesenteric.

(e) Iliac.

(f) Sternal.

(g) Supramammary lymphatic glands.

17. The entire carcase and all the organs and viscera (offals) shall be regarded as unfit for human consumption if evidence of any of the following conditions is found:—

(1) Actinomycosis, generalised.

(2) Anaemia (if pronounced).

(3) Anthrax.

(4) Arthritis with systemic disturbance.

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

(6) Cysticercus cellulosae (measly pork).

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

(7) Decomposition.

(8) Dropsy, general.

(9) Emaciation, general pathological.

(10) Fever.

(11) Jaundice.

(12) Melanosis, generalised or any generalised pigmentation.

(13) Odours prejudicial to health or palatableness of meat.

(14) Pneumonia, septic or gangrenous.

(15) Rickets with malnutrition.

(16) Septicaemia or septic conditions including mastitis, metritis pericarditis, navel ill and joint ill.

(17) Acute swine erysipelas.

(18) Swine fever.

(19) Tetanus.

(20) Trichinosis.

(21) Tuberculosis (extensive).

(22) Tumours, multiple or metastatic.

(23) Uraemia.

(24) Carcases, ill-bled.

(25) Any other condition of morbid or pathological nature which shows general existence in the system and which renders the carcase unsightly or unwholesome or unfit for human consumption.

18. In the event of a carcase or part or any organ or part being affected with any condition not covered in the immediately preceding paragraph, or any condition which does not render the carcase or part or organ or part completely unsightly, unwholesome or unfit for the production of bacon or for human consumption, the unsuitable portion or portions shall be removed and treated appropriately and the remainder, that is, the suitable portion, shall be passed as fit for the production of bacon or for human consumption as the case justifies in the opinion of the Veterinary Examiner.

PART II

VETERINARY EXAMINATION (BACON) REGULATIONS

1. These regulations shall apply from the time carcases and/or parts have been passed by the Veterinary Examiner for the production of bacon.

2. The Veterinary Examiner shall observe, examine, inspect and supervise:—

(a) All carcases and parts while they are in course of preparation, in cure, in store or are being handled.

(b) All processes and treatment associated with the production of bacon and/or involving carcases and parts used in the production of bacon.

(c) Any article capable of being used for human consumption.

3. All carcases and parts shall be examined under such conditions and at such times and in such manner as will enable the fitness for human consumption or otherwise of the bacon derived therefrom to be determined.

4. Carcases and parts which are not suitable for bacon but which are fit for human consumption either with or without treatment or processing shall be required by the Veterinary Examiner to be treated in such a manner and under such conditions as will ensure that such articles are sound, wholesome and fit for human consumption.

5. Carcases and/or parts which have been contaminated, exposed to contamination or in or upon which there is manifestation of taint, decomposition, slime souring, discoloration, involving deterioration, or in which there is evident inefficiency of curing or which have been subjected to any improper interference or any damage or deterioration which renders the carcases and/or parts unfit for human consumption and/or for bacon and which cannot be corrected to the satisfaction of the Veterinary Examiner shall not be passed as fit for human consumption.

GIVEN under my Official Seal, this 17th day of May, 1965.

CHARLES J. HAUGHEY,

Minister for Agriculture.

EXPLANATORY NOTE

The Regulations prescribe the provisions to apply in regard to (a) the slaughter of pigs, dressing of carcases and production of bacon in licensed curing and slaughtering premises (b) the condition of bacon at the time of consignment and the packing and conveyance of bacon and (c) veterinary examination of pigs, carcases and bacon and the marking of carcases passed on veterinary examination. The Regulations also prescribe the form of application for registration in the register of pork butchers, the form of weekly return to be made and the records to be kept by registered pork butchers and the form of weekly return to be made by licensed bacon curers.