Abattoirs Act 1988 (Veterinary Examination) (Salmonella In Pigs) Regulations 2009
Statutory Instruments
Source: Statutory Instruments

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paragraphs: (1) These Regulations may be cited as the Abattoirs Act 1988 (Veterinary Examination) (Salmonella in Pigs) Regulations 2009 and come into effect on1 January 2010.
(2) These Regulations shall not apply to pigs from holdings that supply less than 200 pigs to slaughter in the previous 12 months.
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paragraphs: In these Regulations—
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paragraphs: (1) The owner or person in charge of an abattoir where pigs are slaughtered shall—
(a) in respect of each herd from which 200 or more pigs have been presented for slaughter in the previous 12 months, take serological samples in accordance with the national pig salmonella control programme,
(b) identify each sample in a manner that enables the approved laboratory to which it is sent to ascertain-
(i) the name and address of the owner or person in charge of the herd,
(ii) the date on which the sample was taken,
(iii) the description of sample taken, and
(iv) the herd slap number to which the sample relates
(c) submit each sample for testing at an approved laboratory for evidence of salmonella,
(d) keep a record of samples taken for the purposes of salmonella testing which shall contain at least—
(i) The name and address of the owner or person in charge of the herd,
(ii) the date on which the sample was taken,
(iii) the description of sample taken,
(iv) the herd slap number to which the sample relates, and
(v) the result of analysis,
(e) retain the record referred to in subparagraph (d) and the report of the result of the test provided by the approved laboratory for a period of at least three years from date of taking of the sample and produce to a veterinary inspector on request, and
(f) transmit the results of the tests to the Minister in a manner determined by the Minister.
(2) The Minister may determine the prevalence of salmonella in the herd on the basis of test results from the analysis carried out under paragraph (1).
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paragraphs: (1) The owner or person in charge of an abattoir where pigs are slaughtered shall not slaughter or permit to be slaughtered a pig from a herd with a salmonella prevalence in excess of that laid down by the Minister unless—
(a) the pig is slaughtered at the end of the days production or as directed by the Minister,
(b) it has been effectively kept apart from other pigs in the abattoir which were sourced from a herd with a salmonella prevalence of less than that laid down by the Minister, and
(c) the meat from the pig is treated in a manner as directed by the Minister.
(2) The owner or person in charge of an abattoir where pigs are slaughtered shall, following the slaughter and processing of pigs from a herd with a salmonella prevalence in excess of that laid down by the Minister, thoroughly cleanse and sanitise the fixtures, fittings and equipment, personal or otherwise that such animals or the carcase of such animals have come into contact with.
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paragraphs: (1) The owner or person in charge of an abattoir where pigs are slaughtered shall test for the presence of salmonella, in accordance with Commission Regulation (EC) No. 2073/2005 of 15 November 2005 1 .
(2) The results of the tests carried out under paragraph (1) shall be transmitted to the Minister in a manner to be determined by the Minister.
(3) A veterinary inspector may take such samples, perform such tests or inspect records as are necessary to ensure compliance with this Regulation.
(4) The Minister shall inform the owner or the person in charge of the abattoir of the outcome of any tests performed under paragraph (3) and where appropriate the Minister may issue a notice to the owner or person in charge of the abattoir giving such directions and requesting such actions as the Minister sees fit, including such matters as how, when and where the owner or person in charge of the abattoir shall test and how and where the analysis of such tests may be carried out.
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paragraphs: (1) Where a test, salmonella outbreak or other such evidence suggesting that salmonella is present in an abattoir where a pig is slaughtered at a level exceeding a threshold set by the Minister, the owner or person in charge of the abattoir shall take measures relating to—
(a) hygiene,
(b) sampling
(c) cleaning and disinfection of loading ramps, pens, equipment (both industrial and personal) and clothing,
(d) processing controls,
(e) reviewing the food safety management systems,
(f) establishing the source of salmonella infection, or
(g) other such measures.
(2) The owner or person in charge of an abattoir shall maintain a record to show that paragraph (1) has been complied with.
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paragraphs: The Abattoirs Act 1988 (Veterinary Examination) (Salmonella in Pigs) Regulations 2007 ( S.I. No. 114 of 2007 ) are revoked.