Abattoirs Act, 1988 (Abattoirs) (Amendment) Regulations, 1998
Statutory Instruments
Source: Statutory Instruments

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paragraphs: These Regulations shall come into force on the 4th day of February 1998.
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paragraphs: The Abattoirs Act 1988 (Abattoirs) Regulations, 1989 ( S.I. No. 152 of 1989 ) are hereby amended as follows
(a) carcasses and meat at an internal temperature of 7 degrees centigrade or cooler, and
(b) offal intended for human consumption at an internal temperature not exceeding 3 degrees centigrade or cooler. "
(i) in a separate cold room, or in separate refrigerated accommodation, of adequate size and capacity, equipped with a centigrade thermometer, for the separate storage of such meat only or
(ii) in the case of cut up meat that has not been wrapped or packaged, in a separate area of the cold room referred to in Regulation 17, separate from carcasses and uncut meat, at the aforementioned temperatures, or
(iii) if permitted in writing by the Department of Agriculture and Food, wrapped meat, or vacuum wrapped meat, wrapped in food grade plastic only, may be stored under refrigeration at the aforementioned temperatures, in a separate area of the cold room referred to in Regulation 17, separate from exposed fresh meat or carcasses, if of adequate size, to satisfy this requirement, unless such permission is withdrawn.
(i) such slaughter must be performed under the supervision of a veterinary inspector,
(ii) steps shall be taken by the abattoir owner or occupier, during and after such slaughter, to prevent contamination,
(iii) the abattoir owner or occupier shall, after such slaughter, ensure that the abattoir premises is specially cleaned and disinfected under official supervision before being used again, and
(iv) the abattoir must have a suitable isolation pen in the lairage, with separate floor drainage to a drain, which must be used for such sick or suspect animals, and also adequate refrigerated meat detention facilities, for the isolation and detention of such the carcasses and meat of such animals. "
(a) the slaughter rate is such as readily facilitates hygienic bleeding and such animals are bled in a manner that ensures that they do not come into contact with the floor, and
(b) the physical layout and design of the slaughter area, including drainage, is such that hygienic bleeding is facilitated and achieved, and
(c) bleeding is carried out in a manner that ensures the hide of cattle and the skin and fleece of sheep are not subject to soiling or wetting, and the sticking area of the animal or meat are not contaminated. "
(i) carcasses, other than offal intended for human consumption, shall be removed to the refrigerated hanging room or area, referred to in Regulation 16 or to the cold room referred to in Regulation 17(1)(a);
(ii) offal intended for human consumption shall be removed to the cold room referred to in Regulation 17(1)(b).
(ii) processed meat shall be chilled and separately stored at an internal temperature of 3 degrees centigrade or cooler, in accordance with Regulation 20(2), or shall be deep frozen and stored at minus 12 degrees centigrade or cooler in accordance with Regulation 17(2);
(iii) cooked meat shall be chilled and separately stored at an internal temperature of 3 degrees centigrade or cooler, in accordance with Regulation 21(3) or shall be deep frozen and stored at minus 12 degrees centigrade or cooler in accordance with Regulation 17(2);
(iv) meat containers and meat stored in refrigerated or freezer accommodation must be stored off the floor, in a position and manner that will avoid contamination. "
(v) cut up or processed or cooked meat that is deep frozen, must be wrapped or vacuum wrapped and packaged.
" (3) During cutting, boning, wrapping and packaging, the internal temperature of the meat, other than offal, must be kept at a constant 7 degrees centigrade or less, and in the case of edible offal, at a constant 3 degrees centigrade or cooler, unless meat is cut while still hot after slaughter.
(5) As soon as meat is cut up, wrapped or vacuum wrapped, and, where appropriate, packaged, it shall be transferred, to the refrigerated or freezer accommodation referred to in Regulations 19(2) or 17(2) as appropriate. "
" (5) Cooked meat for deep freezing, shall be wrapped in accordance with Regulations 82 or 83. "
" (8) Notwithstanding other provisions of this Regulation, all persons working on and handling fresh meat, and all persons recruited to work on or handle fresh meat, shall be required to prove, by a medical certificate, that there is no impediment to such employment and to provide such certificate to the abattoir owner or occupier, who shall be obliged to have a medical certificate for each such person, and to show such medical certificate to an authorised officer on request."