S.I. No. 311/1936 - Pigs and Bacon Act, 1935 (Part II) (No. 2) Regulations, 1936.


STATUTORY RULES AND ORDERS. 1936. No. 311.

PIGS AND BACON ACT, 1935 (PART II) (No. 2) REGULATIONS, 1936.

WHEREAS by virtue of the Pigs and Bacon Act, 1935 (Parts I and II) (Commencement) Order, 1935 (Statutory Rules and Orders No. 187 of 1935) Part II of the Pigs and Bacon Act, 1935 (No. 24 of 1935), came into operation on the 18th day of July, 1935;

AND WHEREAS the provisions of the said Act hereinafter mentioned are contained in Part II thereof;

AND WHEREAS it is enacted by sub-section (1) of Section 8 of the said Act that the Minister for Agriculture may by order make regulations in relation to any matter referred to in Part II of the said Act as prescribed;

AND WHEREAS these Regulations (except such of them as are made under Sections 32, 41, 42, 43, 44, 45, 46, 52 and 54 of the said Act) relate to matters which are referred to in Sections 11, 15, 17 and 28 of the said Act as prescribed;

AND WHEREAS the Minister for Finance in pursuance of sub-section (10) of Section 28 of the said Act, has consented, as is testified by his signature hereto to the making of these Regulations in so far as they relate to the sum referred to in the said Section 28 as prescribed;

AND WHEREAS by virtue of Sections 32, 41, 42, 43, 44, 45. 46, 52 and 54 of the said Act, the Minister for Agriculture 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 in pursuance of sub-section (1) of Section 43 of the said Act, the Minister for Agriculture has consulted with the Minister for Local Government and Public Health in regard to such of these regulations as are made under the said sub-section (1);

AND WHEREAS in pursuance of sub-section (2) of Section 43 of the said Act the Minister for Agriculture has consulted the Bacon Marketing Board in regard to such of these regulations as are made under paragraph (a) of sub-section (1) of the said section;

NOW, THEREFORE, I, Séamas O Riain, Minister for Agriculture, in exercise of the powers conferred on me by Part II of the Pigs and Bacon Act, 1935 (No. 24 of 1935), and of every and any other power me in this behalf enabling, do hereby order and make the following Regulations, that is to say:—

PART I. PRELIMINARY.

1. These Regulations may be cited as the Pigs and Bacon Act, 1935 (Part II) (No. 2) Regulations, 1936.

2. 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.

3. In these Regulations—

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

the expression " the Minister " means the Minister for Agriculture;

the expression " other duly authorised officer " means a person appointed under Section 48 of the Act.

PART II. REGISTERED MINOR CURERS AND PORK BUTCHERS-FORM OF APPLICATION FOR REGISTRATION, RETURNS AND RECORDS.

4. For the purposes of paragraph (a) of sub-section (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 park 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. (1) For the purposes of paragraph (a) of sub-section (1) of Section 15 of the Act, the return mentioned in the said paragraph shall be in the Form P.B.6 in the First Schedule hereto.

(2) For the purposes of paragraph (a) of sub-section (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. (1) For the purposes of sub-section (1) of Section 17 of the Act, the particulars to be entered in the record of carcases used for the production of bacon at premises in respect of which a person is entered in the register of minor curers shall be the following:—

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

(b) total weight of pig carcases handled for conversion into bacon each day at the premises; and

(c) total weight of bacon consigned from or sold at the premises each day.

(2) For the purposes of sub-section (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 LICENCES AND CURING AND SLAUGHTERING LICENCES—FEES AND RETURNS.

7. For the purposes of sub-section (1) of Section 28 of the Act, the prescribed sum shall be fivepence.

8. (1) For the purposes of sub-section (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 the week ending next after the appointed day and every subsequent 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.

(2) In this Regulation the word " week " means a period of seven days ending on any Saturday.

PART IV. REGULATIONS AS TO SLAUGHTER OF PIGS, DRESSING OF CARCASES AND PRODUCTION OF BACON.

9. 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.

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

11. (1) For the purposes of paragraph (a) of sub-section (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 sub-section (1) of Section 43 of the Act, no preservatives other than salt or saltpetre 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.

PART V. REGULATIONS AS TO CONDITION OF BACON AT THE TIME OF CONSIGNMENT AND TO THE PACKING AND CONVEYANCE OF BACON.

12. 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.

13. For the purposes of sub-section (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.

14. For the purposes of sub-section (1) of Section 46 of the Act the provisions of the Seventh Schedule hereto shall have effect.

PART VI. VETERINARY EXAMINATION REGULATIONS AND REGULATION S FOR MARKING OF CARCASES AND BACON.

15. (1) For the purposes of sub-section (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 sub-section (2) of Section 52 of the Act, the provisions of Part II of the Eighth Schedule hereto shall have effect.

(3) For the purposes of sub-section (3) of Section 52 of the Act, the provisions of Part III of the Eighth Schedule hereto shall have effect.

16. (1) For the purposes of sub-section (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 lower margin thereof the number of the licence granted by the Minister in respect of the premises in which the carcases were examined and certified.

(2) For the purposes of sub-section (2) of Section 54 of the Act, the mark to be applied to bacon which has been examined and certified by a veterinary examiner in licensed premises for the purpose of indicating the matters mentioned in the said sub-section 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 lower margin thereof the number of the licence granted by the Minister in respect of the premises in which the bacon was examined and certified.

(3) For the purposes of sub-section (3) of Section 54 of the Act:—

(a) 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 four times on each side of the car case as follows:—

(a) once on the outside of the ham at level of stifle joint;

(b) once on centre back;

(c) once on belly at level of mark on back;

(d) once on outside of shoulder.

(b) the mark prescribed by paragraph (2) of this Regulation shall be applied to bacon 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 to bacon which has been cured and drained and before the bacon is dried or smoked;

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

(iv) the mark shall be applied five times on each side of bacon, as follows:—

(a) once on outside of ham;

(b) once on loin;

(c) once an belly;

(d) once on shoulder;

(e) once on fore-end.

(4) For the purposes of sub-section (4) of Section 54 of the Act, the instrument to be used for marking bacon in accordance with the Act and the foregoing provisions of this paragraph, shall be 4 rubber stamp with metal base and of such form and design as will, when inked and applied to the bacon, produce thereon the mark illustrated in sub-paragraph (i) of paragraph (2) of this Regulation, and also the number of the licence granted by the Minister in respect of the premises in which the bacon was examined and certified.

FIRST SCHEDULE.

PRESCRIBED FORMS.

FORM P.B. 5.

AN ROINN TALMHAIOCHTA

(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 (a) ............................................................ ............................................................ ..............................

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

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 (b) described in the Schedule hereto. I/We enclose (c) ......................................

for £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 butcher(s) and that I/we desire to carry on the business of curing bacon (d) 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 (e) ............................................................ ........................................

Postal Address ............................................................ ....................................

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

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

Telegraphic Address ............................................................ .............................

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

(a) If a Company within the meaning of the Companies (Consolidation) Act, 1908, the full description should be given, together with the Registered Office and 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) Insert "Post Office Money Order", "Guaranteed Cheque" or Banker's Draft."

(d) "Bacon" means a carcase or any part of a carcase except the head, feet or offals which has been subjected to any process of preservation.

(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.

SCHEDULE.

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

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

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

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

FORM P.B. 6.

AN ROINN TALMHAIOCHTA

(Department of Agriculture).

PIGS AND BACON ACT, 1935 ,

Return to be made under Sub-section (1) of Section 15 of the Act to the Minister for Agriculture by Registered Minor Curers.

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

1. Name of Registered Minor Curer ............................................................ ....................................................

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 number of pig

carcases used for the production of bacon at the above-mentioned premises was ...............................................

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

Postal Address ............................................................ .....................................

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

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

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

FORM P.B. 7.

AN ROINN TALMHAIOCHTA

(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, 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 of the ............................................................ ................

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

production of bacon* at the above-mentioned premises was ............................................................ ......... ctws.

and that the quantity of pork sold as fresh pork during the said month at such premises was ...................ctws.

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

Postal 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 TALMHAIOCHTA

(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 numbers of pig carcases and/or 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 carcases of pigs (not slaughtered in the premises) presented for Veterinary Examination.

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

Monday

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

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

Tuesday

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

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

Wednesday

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

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

Thursday

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

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

Friday

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

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

Saturday

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

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

Total(s)

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

Postal 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 assembled and penned in accordance with the directions and to the satisfaction of the Veterinary Examiner or other duly authorised officer 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 contact with the animals, shall not be assembled or penned with pigs not in any of these conditions.

5.—Pigs or other animals shall not be 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 or other duly authorised officer, immediately necessary in connection with slaughtering.

PART II.

MANNER OF SLAUGHTERING PIGS.

1—Pigs shall not be slaughtered unless passed by a Veterinary Examiner or other duly authorised officer 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 from a catching pen and 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 reasonably 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 or other duly authorised officer may indicate.

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 number of animals killed per week and 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, including 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 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 to make preliminary veterinary examination.

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

3.—Slaughter -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 reasonably 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 or other duly authorised officer.

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 a duly authorised officer'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 other contents to be carried out without involving risk of contamination of any article intended or destined for human consumption.

10.—Stomach and bowel contents shall be collected and removed regularly and frequently and to the satisfaction of the Veterinary Examiner or other duly authorised officer.

11.—Water used for washing plucks shall be pure and wholesome and shall be renewed as frequently as directed by the Veterinary Examiner or other duly authorised officer. Where available 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 apart from offals in course of emptying, cleaning and processing and apart from all sources of contamination and/or deterioration.

13.—Fermenting and sliming of casings 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.

15.—The 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 or other duly authorised officer are unsound, unwholesome or unfit for human consumption may be subjected to such dressing, cleaning, trimming or other treatment as such Examiner or officer 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.—The following regulations shall apply to the dressing of carcases of pigs slaughtered in licensed slaughtering premises:—

(1) Persons engaged in the dressing of carcases shall be reasonably 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 or officer 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 of 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) Carcases shall be manipulated in the scalding tank in such a manner as to ensure that tank pollution of lungs will be avoided.

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

(9) 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.

(10) Hooves or claws shall be removed and carcases shall be cleaned of bristles in a satisfactory manner.

(11) In singeing carcases, burning, disfiguration, damage or deterioration of carcases or parts shall be avoided.

(12) 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.

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

(14) 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.

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

(16) 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.

(17) 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 or other duly authorised officer and in conformity with such requirement as he may indicate.

(18) 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.

(19) Any carcase or part or any offal, organ or part 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 and efficiency of butchering, dressing, production of bacon and of veterinary examination, observation and supervision.

(20) 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.

(21) 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 or other duly authorised officer 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 or other duly authorised officer.

(22) 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 map require.

(23) 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.

2.—The following regulations shall apply to the dressing of carcases of pigs not slaughtered in licensed slaughtering premises:—

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

(2) Dressing shall commence as soon as possible after the carcases have arrived at the premises and the Veterinary Examiner has been notified and shall be completed as quickly as is consistent with good handling, efficient working and satisfactory veterinary examination, observation and supervision.

(3) Carcases shall be at all times 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 or officer 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, or which may impede inspection, examination or observation by the Veterinary Examiner or other duly authorised officer.

(5) The Veterinary Examiner shall be advised of all carcases and/or parts received at premises.

(6) There shall be no mixing or substitution of carcases and/or parts at any time unless with the consent of the Veterinary Examiner or other duly authorised officer.

(7) All plant, equipment, and any water or other material used in the dressing of carcases or parts shall be of such type and shall be in such condition and used in such a manner as will not expose carcases or parts to contamination or deterioration.

(8) Dressing shall be done efficiently and expeditiously.

(9) Hooves or claws shall be removed and the carcases shall be cleaned of bristles in a satisfactory manner.

(10) Subsequent to veterinary examination 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 such Examiner or officer.

(11) A carcase or part shall not be wiped, cleaned, trimmed or interfered with in any way unless with the knowledge and consent of the Veterinary Examiner or other duly authorised officer.

(12) Only carcases passed by the Veterinary Examiner shall be dressed and treated on premises.

(13) Such washing, cleaning, scraping, trimming or treatment as may be required at any time by the Veterinary Examiner or other duly authorised officer shall be carried out.

(14) Any carcase or part which, in the opinion of the Veterinary Examiner or other duly authorised officer requires to be detained for examination and/or treatment shall be detained in a manner and under the conditions required by such Examiner or officer.

(15) Any abnormality in or upon a carcase or part or any interference with a carcase or part, including glands and organs, such as kidneys, which is capable of recognition by butchers or other persons associated with premises shall immediately be brought to the notice of the Veterinary Examiner or other duly authorised officer.

(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 or other duly authorised officer, and then only in conformity with such requirements as he may indicate.

(17) Conveyance to hanging section, weighing and grading or any other conveyance, handling or preserving 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.

(18) 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 or other duly authorised officer, 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 or other duly authorised officer.

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, in the case of pigs slaughtered in licensed premises, be commenced within seventy-two hours of slaughter and, in the case of pigs not slaughtered in licensed premises, within twenty-four hours of the time of arrival of the carcases in such premises.

3.—A carcase or part of a carcase shall not be cured unless such carcase or part has been examined and passed by a 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 a 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 a Veterinary Examiner or other duly authorised officer.

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 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 head, backbone, leaf lard (sub-peritoneal fat) and kidneys, until the carcase is adequately cooled.

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 and in such a 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.—In cutting and trimming the following procedure shall be observed:

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

(b) The neck bone (vertebrae) shall be removed.

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

(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.

(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.

(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 gam is not adversely affected and that risk of contamination, taint, slime or other cause of deterioration may be reduced to a minimum. 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.

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

(m) In ribless sides the ribs shall be removed singly or in the set and care shall be taken to leave as little meat as possible on the ribs and to reduce cutting the lean to a minimum. After removal of the ribs the surface of the sides shall be evened off and all loose 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 adequately cooled.

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 for Agriculture.

(c) Where pickle is injected, this shall be done by means of pump and needle under pressure of not less than 60 lbs. per square inch. In pumping care shall be taken to effect adequate pickling without bursting of tissues.

(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.

(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 and at least once in every two months.

(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.

(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, except during the warm season, no loose salt shall be left on the bacon or in the pockets.

18.—In the curing cellar the temperature shall be maintained constant as far as possible, and the curing cellar, the meat, and the pickle shall be maintained as far as practicable at the same temperature.

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 to a Veterinary Examiner or other duly authorised officer.

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 a Veterinary Examiner has been informed. The removal or treatment of the bacon shall be done to the satisfaction of a Veterinary Examiner or other duly authorised officer of the Minister.

22.—Bacon which has been removed from the curing cellar shall not be returned thereto until a Veterinary Examiner has been informed and has approved of its return unless the circumstances are such that a Veterinary Examiner is not available. Immediately a 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.—A Veterinary Examiner or other duly authorised officer of the Minister may take samples of salt, saltpetre or any other article or substance used in connection with the curing of bacon.

24.—Branding, marking, cutting, trimming and wiping of carcases and parts shall be done in such a manner that there shall be no interference with any mark or brand applied by or under the direction of a duly authorised officer of the Minister.

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. Pending consignment bacon shall be held under such conditions as the Veterinary Examiner or other duly authorised officer considers satisfactory.

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 certification, 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, when so engaged, 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 effected.

(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 ensuring satisfactory market condition and appearance and as required on hygienic grounds.

5.—Hams shall be packed in boxes, cases, barrels, casks or tierces of suitable type and condition.

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.—Wrappers, covers, boxes or packages, other than casks, barrels or tierces, if previously used whether for bacon or other purposes, shall not be used again as wrappers, covers or packages for bacon at premises.

8.—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.

9.—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.

10.—Packing shall at all times conform to such requirements as the Veterinary Examiner or other duly authorised officer may indicate.

11.—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.

12.—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.

13.—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.—The following regulations shall apply to the conveyance of bacon by road:—

(a) All vehicles shall be clean and adequately ventilated, and shall not, at the time of conveyance, contain any live animals or birds, or anything which would cause contamination of or damage to bacon. Vehicles used previously for the conveyance of live animals or birds, or anything likely to cause contamination of or damage to bacon, shall not be used for the conveyance of bacon until such vehicles have been adequately cleansed and, if necessary, sterilised.

(b) Vehicles shall be provided with necessary clean, suitable covering, sufficient to protect the bacon, and at the same time to afford adequate ventilation thereof.

(c) Loading and unloading of bacon 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 rail:—

(a) All railway waggons shall be clean and adequately ventilated and shall not, at the time of conveyance, contain any live animals or birds, or anything which would cause contamination of or damage to bacon. Vehicles used previously for the conveyance of live animals or birds, or anything likely to cause contamination of or damage to bacon, shall not be used for the conveyance of bacon until such vehicles have been adequately cleansed and, if necessary, sterilised.

(b) Vehicles shall be provided with necessary clean, suitable covering, sufficient to protect the bacon, and at the same time to afford adequate ventilation thereof.

(c) Loading and unloading of bacon shall be conducted in such a manner as to prevent damage to the bacon or the packages or wrappers containing it.

3.—:The following regulations shall apply to the conveyance of bacon by ship:—

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

(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.

(e) Loading and unloading of bacon shall be conducted in such a manner as to prevent damage to the bacon or to the packages or wrappers containing it.

4.—Bales of bacon shall be loaded at every stage of transit with the lacing uppermost and in regular stacks.

5. 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.

6.—Vehicles used for the conveyance of bacon shall be adequately ventilated, and bacon shall be placed therein in such a manner that adequate ventilation of the bacon will be ensured during conveyance.

7.—Vehicles used for the conveyance of bacon shall be so constructed that adequate protection is afforded against changes in temperature likely to cause damage to the bacon.

8.—Conveyance of bacon shall be effected in such a manner that no mark, label or descriptive particulars affixed by the sender or by any duly authorised officer of the Minister, shall be removed, altered. defaced or interfered with in any way calculated to change the appearance or significance of such mark, label or descriptive particulars.

9.—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 or other duly authorised officer 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) Anthrax.

(b) 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.

(c) Pregnancy.

(d) Moribund and dying animals.

(e) Digestive disorders with systemic disturbance.

(f) 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.

(g) Extensive injuries which render meat and/or offals unsightly, unwholesome and/or unfit for human food or the production of bacon (except in cases in which the extent of the injuries may necessitate immediate slaughter of the animal on humane grounds).

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

(i) Emaciation.

(j) Exhaustion, excitement or fatigue.

(k) Fever.

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

(m) Joint ill or navel infections.

(n) Metritis, acute and/or septic.

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

(p) 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.

(q) Oedema, general or dropsical.

(r) Pneumonia and pleurisy.

(s) Rabies.

(t) Respiratory distress with systemic disturbance.

(u) Swine fever and swine erysipelas.

(v) Uncastrated or inefficiently or ineffectively castrated animals, or animals with unhealed castration wounds.

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

4.—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 maybe fit for human consumption, and to an extent which will enable veterinary examination duties to be efficiently carried out.

5.—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.

6.—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.

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

8.—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.

9.—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.

10.—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 (gastrosplenic 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, removed and split by incision into the substance.

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

11.—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.

12.—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.

13.—Testicles and Penis.

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

14.—Serous Membranes.

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

ADDITIONAL INSTRUCTIONS IN SEEKING EVIDENCE OF TUBERCULOSIS.

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

16.—Carcase lymphatic 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 carcase 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 is found in any carcase lymphatic gland, all the other carcase lymphatic glands shall be examined.

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

(d) If the head glands (submaxillary or parotid) are affected with tuberculosis, the cervical, prepectoral and prescapular glands shall be examined particularly.

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

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

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

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

(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, brain or the spinal cord or its membranes, all the carcase lymphatic glands shall be examined.

(k) The carcase of a pig shall be split and the bones of the vertebral column and all the carcase lymphatic glands shall be examined if tuberculosis is found in any situation, or in any degree in the carcase or viscera (offals) except where a mesenteric lymphatic gland alone is affected and when such affection is slight, retrogressive and inactive. Incisions and cutting shall be done to an extent necessary to ensure fitness or otherwise of the carcase or offals for human consumption and / or the production of bacon.

INSTRUCTIONS AS TO ACTION TO BE TAKEN IN THE EVENT OF EVIDENCE OF TUBERCULOSIS BEING FOUND.

17.—An organ or part and a carcase or part shall be regarded as unfit for human consumption when affected with tuberculosis or when tuberculosis exists in the associated lymphatic glands, or is generalised in the carcase, or when contamination has taken place or is suspected or when toxins or toxic substances of tuberculous origin have been in contact with or are present in such organ or part and carcase or part.

18.—The head, including the tongue, shall be regarded as unfit for human consumption:—

(a) When the parotid and/or submaxillary glands are affected.

(b) When a submaxillary gland alone is affected unless the lesions are small, inactive and calcareous and the gland is not enlarged, in which case the head shall be regarded as fit for human consumption, after removal of the glands, the base of the tongue and the pharynx with the structures in the immediate neighbourhood.

19.—The entire carcase and all organs and viscera (offals) shall be regarded as unfit for human consumption when the following conditions are found:—

(a) Tuberculosis with emaciation.

(b) Generalised tuberculosis.

In determining whether the disease is Generalised, judgment shall be based on the sum of the evidence of disease throughout the entire carcase and viscera (offals). The following shall be regarded as evidence of this condition:—

(a) Miliary tuberculosis of both lungs.

(b) Where the lesions are multiple, acute and actively progressive.

(c) Where there is multiple and widespread infection of the carcase lymphatic glands.

(d) Where there are diffuse acute lesions of serous membranes (pleura and peritoneum) and any of the carcase lymphatic glands is enlarged or contains visible tuberculous lesions.

(e) Where, in addition to the presence of tuberculous lesions in the respiratory and digestive tracts, there are also lesions present in the substance of any two of the following:—Spleen, kidney, udder (uterus or ovary) testicle, brain and spinal cord or their membranes or one of the foregoing in addition to a bone lesion or more than one carcase lymphatic gland.

20.—Cases of tuberculosis not included in the immediately preceding paragraph shall be regarded and treated as localised lesions; the organs and parts containing the lesions and contiguous thereto shall be regarded as unfit for human consumption.

21.—If any portion of a carcase, or any organ or viscera (offals) becomes contaminated with tuberculous material, it shall be treated as if it were a case of localised tuberculosis.

INSTRUCTIONS AS TO ACTION TO BE TAKEN IN THE EVENT OF EVIDENCE OF DISEASE OTHER THAN TUBERCULOSIS BEING FOUND IN CARCASES OR IN ORGANS OR VISCERA OF PIGS.

22.—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) Anæmia (if pronounced).

(3) Anthrax.

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

(5) 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.

(6) Decomposition.

(7) Dropsy, general.

(8) Emaciation, general pathological.

(9) Fever.

(10) Jaundice.

(11) Malignant neoplasms, unless localised in situation and effect.

(12) Mammitis, acute, septic or gangrenous.

(13) Melanosis, generalised or any generalised pigmentation.

(14) Metritis, acute, septic.

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

(16) Pericarditis, septic.

(17) Pneumonia, septic or gangrenous.

(18) Pyæmia, including joint ill or umbilical pyæmia.

(19) Rickets with malnutrition.

(20) Septicæmia or septic intoxications.

(21) Swine erysipelas.

(22) Swine fever.

(23) Tetanus.

(24) Trichinosis.

(25) Tumours, multiple or metastatic.

(26) Uræmia.

(27) Carcases, ill-bled.

(28) 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.

23.—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 or other duly authorised officer.

PART. II.

VETERINARY EXAMINATION (CARCASES) REGULATIONS.

1.—Carcases shall be examined for:—

(a) Condition of nutrition.

(b) Evidence of bruising, haemorrhage or discoloration.

(c) Local or general dropsy.

(d) Swelling or deformities of bones and joints and swellings or other abnormalities in the musculature.

(e) Evidence of decomposition.

(f) Adequacy of bleeding, cooling and setting and efficiency of slaughtering, butchering and dressing.

2.—The serous membranes (pleura and peritoneum) shall be examined in every case for signs of removal of evidence of disease by washing, rubbing, stripping or interference in any other manner and also for the existence of any evidence of disease and/or unsoundness.

3.—The skin shall be examined for evidence of swine erysipelas and swine fever and for defects in slaughtering, butchering and dressing as well as for any deterioration.

4.—The abdominal muscles shall be examined for evidence of cysticercus cellulosae. For this purpose the leaf seam (sub-peritoneal fat) shall be loosened and lifted.

5.—The following routine examination for tuberculosis shall be carried out:—

(a) The submaxillary lymphatic glands shall be incised.

(b) The bones of the vertebrae, ribs and sternum, as well as the spinal cord, shall be examined when the carcase is divided.

(c) The pleura and peritoneum shall be examined for evidence of tuberculosis.

6.—If evidence of tuberculosis is found the following procedure shall be adopted:—

(a) If tuberculosis is found in any situation or to any degree in any carcase, the carcase shall be split and the vertebrae ribs, sternum and spinal cord shall be examined and, in addition, all the carcase lymphatic glands shall be examined.

(b) The entire carcase shall be regarded as unfit for human consumption if any of the following tuberculous conditions are found:—

(i) Tuberculosis with emaciation.

(ii) Tuberculosis of the pleura and peritoneum.

(iii) Tuberculous lesions in any two of the following situations:—submaxillary or any other carcase lymphatic gland, pleura, peritoneum, bone, joint or spinal cord.

(c) All cases of tuberculosis not included in the immediately preceding sub-paragraph shall be treated as localised, and the parts containing the lesions and contiguous thereto shall be regarded as unfit for human consumption.

(d) The head, including the tongue, shall he regarded as unfit for human consumption where tuberculosis of a submaxillary gland exists, but if only one head gland is affected the head may be passed for human food if the lesion is small, inactive and retrograde and if there is no evidence of tuberculosis elsewhere and if, before the head is released, the affected gland, base of tongue, larynx and parts contiguous thereto are removed. Such parts as are removed in accordance with this regulation are to be regarded as unfit for human consumption.

7.—The entire carcase shall be regarded as unfit for human consumption if evidence of any of the following conditions is found:—

(1) Actinomycosis in head and any other situation.

(2) Anaemia (if pronounced).

(3) Anthrax.

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

(5) Cysticercus cellulosae (measly pork).

N.B.—In 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.

(6) Decomposition with discoloration or moistening of interior fat linings to any extent.

(7) Dropsy (general).

(8) Emaciation, general pathological.

(9) Fever.

(10) Jaundice.

(11) Malignant neoplasms.

(12) Mammitis, acute, septic or gangrenous.

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

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

(15) Pyæmia, including joint ill or umbilical pyæmia.

(16) Rickets with malnutrition.

(17) Septicæmia or septic intoxications.

(18) Swine erysipelas.

(19) Swine fever.

(20) Tetanus.

(21) Trichinosis.

(22) Tumours, multiple or metastatic.

(23) Uræmia.

(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.

8.—Except as otherwise provided in this paragraph a carcase or part shall not be passed if any of the following conditions are observed:—

(a) Broken bones, discoloration, bruising and/or hæmorrhage until the part or parts involved have been removed. Parts so removed shall be regarded as unfit for human consumption.

(b) Taint, decomposition, moisture (slime), exposure to and/or contamination with any materials calculated to involve risk of deterioration and which adversely affect the fitness of the article for human consumption or the production of bacon unless such conditions are localised in situation and effect, in which case the affected part shall be removed and the part so removed shall be regarded as unfit for the production of bacon and for human consumption.

9.—Carcases and/or parts in which there is indication that the animals from which they have been derived were uncastrated or inefficiently castrated or ineffectively castrated or having unhealed conditions may be passed as fit for human consumption but not for the production of bacon at the discretion of the Veterinary Examiner or other duly authorised officer.

10.—In the event of a carcase or part or any organ or part being affected with any condition not covered in the two immediately preceding paragraphs or any condition which does not render a 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 he released and passed as fit for human consumption as the case justifies in the opinion of the Veterinary Examiner or other duly authorised officer.

PART III.

VETERINARY EXAMINATION (BACON) REGULATIONS.

1.—These regulations shall apply from the time carcases and / or parts have been marked "Passed."

2.—The Veterinary Examiner or other duly authorised officer 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 or other duly authorised officer 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 or other duly authorised officer shall not be certified.

6.—Carcases and/or parts infested with parasites communicable to man shall be regarded as unfit for certification as bacon and also unfit for human consumption.

7.—Carcases and/or parts showing gross infestation with parasites not communicable to man, to an extent which indicates extensive disturbance attributable to the parasitic infestation, shall be regarded as unfit for certification as bacon and/or human consumption. Where infestation is not of the foregoing type and extent and enables the parasites in the affected parts and unaltered part to be radically removed, such parts as are unaffected, sound and wholesome, may, at the discretion of the Veterinary Examiner or other duly authorised officer, be salvaged and be passed as fit for bacon and/or for human consumption.

8.—Bacon from which the lymphatic glands have been removed shall not be certified.

Given under my Seal of Office this 3rd day of

November, 1936.

(Signed) SÉAMUS O RIAIN,

Minister for Agriculture.

I consent to the making of such of the foregoing regulations as are made under Section 28 of the Pigs and Bacon Act, 1935 .

(Signed) SEÁN MACENTEE,

Minister for Finance.

SAORSTÁT EIREANN.