Abattoirs Act, 1988 (Abattoirs) Regulations, 1989.
Statutory Instruments
Source: Statutory Instruments

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paragraphs: These Regulations may be cited as the Abattoirs Act, 1988 (Abattoirs) Regulations, 1989.
2 Commencement.
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paragraphs: These Regulations shall come into operation on the 22nd day of June, 1989.
3 Definitions.
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paragraphs: (1) In these Regulations—
"approved instrument" means an instrument which is declared by an order made under section 16 of the Slaughter of Animals Act, 1935 (No. 45 of 1935), and for the time being in force to be an approved instrument for the slaughter of animals,
"condemned meat" means meat which a veterinary inspector, having carried out the veterinary examinations in accordance with Regulations made under section 39 of the Abattoirs Act 1988 , has declared unfit for human consumption.
"ear tag" means an ear tag which is of a pattern approved of by the Minister and which complies with the other requirements of Article 24 of the Bovine Tuberculosis (Attestation of the State and General Provisions) Order, 1978, or an ear tag approved by the Department of Agriculture for Northern Ireland, and containing an identification number allocated by that Department,
"identity card" means an identity card issued by the Minister in respect of an animal.
(2) (a) A reference in these Regulations to a Regulation is to a Regulation of these Regulations unless it is indicated that a reference to some other enactment is intended.
(b) A reference in these Regulations to a paragraph is to a paragraph of the provision in which the reference occurs, unless it is indicated that a reference to some other provision is intended.
4 Responsibility of the occupier.
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paragraphs: (1) Unless otherwise provided, the occupier of an abattoir shall ensure compliance with these Regulations and shall ensure that staff engaged on the premises are made aware of the provisions of the Regulations.
(2) The occupier of an abattoir and, in so far as each person employed therein is in a position to do so, every such person shall take every reasonable precaution to prevent the contamination of meat in the abattoir or any risk of danger to public health therefrom.
(3) The occupier of an abattoir shall carry out all reasonable directions and comply with all reasonable instructions issued by an authorised officer for the purposes of these Regulations.
PART IIREQUIREMENTS FOR CONSTRUCTION OF ABATTOIRS AND THE FACILITIES AND EQUIPMENT THEREIN.
5 General requirements.
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paragraphs: Every abattoir shall be—
(1) of sound construction,
(2) adequate in all respects for all its intended purposes, having regard to the number and species of animals to be slaughtered and to the cutting-up and processing of meat to be carried out,
(3) maintained in good condition at all times so as to enable the holder of an abattoir licence to comply with the provisions of the Abattoirs Act, 1988 , and of Regulations made thereunder in relation to such premises, and,
(4) maintained, together with its equipment, in good repair and in sound condition and working order at all times.
6 Siting and layout.
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paragraphs: Every abattoir shall be—
(1) located in a place free from such environmental conditions as may adversely affect the hygienic and sanitary operation of the abattoir or which may cause contamination to premises or meat,
(2) adequately separated from other premises and surrounds and shall not contain or communicate directly with any dwelling-house or dwelling quarters,
(3) designed, constructed and used in a manner so as to facilitate the exclusion of rodents, birds, flies and vermin and creatures of all species other than animals for slaughter,
(4) designed and used so as to preclude congested conditions in any part of the premises and contain adequate working space, including height, for the safe and efficient performance of all operations under hygienic conditions,
(5) laid-out, designed and used so as to permit clean operations to be carried out adequately separated from unclean operations which would be liable to cause contamination, and
(6) arranged so as to provide suitable and sufficient space and facilities, including light, for the efficient inspection of meat.
7 Yards and surrounds.
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paragraphs: (1) The yards and surrounds of an abattoir shall be free from all obstructions and accumulations of refuse or debris or areas likely to become infested by rodents or. insects.
(2) Suitably paved and drained access roadways and yards which are washable and not prone to cause dust shall be provided.
8 Lairage.
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paragraphs: (1) Suitable covered lairage, sufficient for at least one day's kill, shall be provided for the care and protection against adverse weather conditions of animals lodged for slaughter and for the separation of species and of animals naturally hostile to each other and, where pigs are slaughtered, such as will allow pigs to be separated and penned into small groups, as necessary.
(2) The lairage shall be—
(a) constructed of suitable impervious materials so as to facilitate easy and thorough cleaning and disinfection,
(b) suitably secure to prevent the escape of any animal,
(c) so located and designed as to ensure that animals for slaughter may not see any blood, offal, carcase or into the slaughtering room or area.
(3) The lairage floors and passageways shall be impervious and properly sloped to ensure satisfactory drainage and so surfaced as to ensure that animals have a safe foothold.
(4) Crush facilities shall be provided where bovine animals are lairaged.
(5) The lairage shall contain a suitable unloading area, with facilities as required, which shall give animals a secure foothold and ensure their safe unloading on arrival at the abattoir.
(6) Lairage facilities shall have both natural and artificial lighting. The level of artificial lighting shall be such as to permit inspection of all animals at any time. During foddering the stalls shall be adequately lit.
(7) The lairage shall contain water troughs in each pen or stall which shall be of a self-filling type and have a sufficient supply of clean and wholesome drinking water at all times.
(8) Where animals are kept at the abattoir for longer than 24 hours before slaughter, covered feeding racks or troughs which permit animals to feed undisturbed shall also be provided.
(9) Water troughs and, as appropriate, feeding racks or troughs shall be so constructed and so positioned that they cannot be readily soiled.
9 Vehicle washing area.
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paragraphs: (1) Subject to paragraph (2), suitable and sufficient surfaced area and facilities for washing, cleaning and disinfection of livestock vehicles shall be provided at an abattoir.
(2) An abattoir which—
(a) was constructed or used as an abattoir before the date on which these regulations came into operation, and
(b) physically could not accommodate an area for vehicle washing,
shall be exempt from the provisions of this Regulation where suitable alternative facilities and arrangements are provided and those facilities and arrangements are, in the opinion of an authorised officer enforcing these Regulations, adequate for those purposes.
10 Manure bay.
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paragraphs: Where manure is stored at an abattoir, a suitable and sufficient surfaced and enclosed manure bay shall be provided and such bay shall be situated at least 20 metres from any abattoir building and which shall drain to suitable drainage outlets.
11 Inspection facilities.
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paragraphs: Facilities enabling veterinary service inspections to be carried out shall be provided. Such facilities shall include wash facilities and either or both an adequately equipped lockable room and cabinet for the exclusive use of the veterinary service and as considered necessary by a veterinary inspector.
12 Slaughter room or area.
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paragraphs: (1) A suitable and sufficient separate room or area for slaughtering and dressing purposes only with adequate space and facilities for the slaughter and hygienic dressing of animals and carcases shall be provided.
(2) The slaughter and bleeding area shall be so arranged so as to avoid contamination of or the risk of contamination to meat.
13 Pig slaughterings.
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paragraphs: (1) In cases where both pigs and other animals are slaughtered at an abattoir an area, adequately separated from other areas for the scalding, dehairing, scraping and singeing of pigs, shall be provided.
(2) Where pigs are slaughtered at the same time as other animals a separate slaughter area, physically and adequately separated from areas where other animals are slaughtered shall also be provided for the slaughter of pigs.
14 Offal areas.
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paragraphs: (1) A suitable and sufficient red offal area and facilities, adequately separated from unclean areas, shall be provided for the hygienic dressing and preparation of red offals including hearts, tongues, livers, kidneys, heads and tails.
(2) Where green offal is prepared for human consumption, a suitable and sufficient separate green offal room and facilities, physically divided from other rooms in the abattoir, shall be provided and shall include—
(a) an area for the emptying and cleansing of stomachs and intestines only, and
(b) an area adequately separated from the first mentioned area which shall be sufficiently spacious for the preparation of casings, tripe or edible fat under hygienic conditions.
15 Carcase washing area.
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paragraphs: Where carcases or heads are washed, a washing area, with adequate facilities and containing sufficient space so as to avoid contamination of or the risk of contamination to meat shall be provided for the washing of carcases and heads.
16 Carcase and meat hanging area.
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paragraphs: A suitable and sufficient carcase and meat hanging area shall be provided, which is adequately separated, either spatially or physically, from other areas in the abattoir such as will avoid contamination of, or the risk of contamination to meat, and as will allow air to circulate freely at all times between carcases.
17 Refrigerated and freezer storage accommodation.
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paragraphs: (1) Unless all meat is to be removed from the abattoir within 24 hours of slaughter of the animals from which the meat is derived, suitable and sufficient refrigerated storage accommodation, equipped with a centigrade thermometer, shall be proved for the storage of—
(a) meat other than edible offal, cooked meat, processed meat and vacuum-wrapped meat at a temperature not exceeding 7° centigrade and
(b) edible offal, cooked meat, processed meat and vacuum-wrapped meat at a temperature not exceeding 3° centigrade.
(2) Where meat is deep frozen at the abattoir, suitable and sufficient freezer storage accommodation, equipped with a centigrade thermometer, shall be provided for the deep freezing and storage of such meat at a temperature of minus 12° centigrade or colder.
18 Facilities to detain meat.
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paragraphs: Suitable and sufficient refrigerated accommodation, or other suitable facilities which are confirmed to the satisfaction of an authorised officer shall be provided for the isolation and detention of meat requiring further examination or testing by a veterinary inspector and every such accommodation or other facility shall be capable of being securely locked.
19 Cutting-up and packaging room.
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paragraphs: (1) Where cutting up, boning, wrapping and packaging of meat are carried out at an abattoir, a suitable and sufficient temperature controlled cutting-up and packaging room maintained at a temperature not exceeding 12° centigrade when in use and equipped with a centigrade thermometer and other appropriate facilities shall be provided.
(2) Where cut-up or packaged meat (other than vacuum-wrapped meat) is stored at the abattoir, suitable and sufficient refrigerated accommodation shall be provided for the storage of such meat other than offal at a temperature not exceeding 7° centigrade and for the storage of cut-up or packaged offal at a temperature not exceeding 3° centigrade.
20 Meat processing room.
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paragraphs: (1) Where meat processing, other than by cooking, takes place at an abattoir, there shall be provided and maintained at a temperature not exceeding 12° centigrade when in use—
(a) a suitable separate room and facilities for the processing and packaging of uncooked processed meat, or
(b) a separate area designated exclusively for processing within the cutting-up and packaging room which is adequate and spatically separated from the cutting-up and packaging operations.
(2) Adequate refrigerated accommodation shall be provided for the storage of uncooked processed meat at a temperature not exceeding 3° centigrade.
21 Cooked meat processing room, equipment, etc.
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paragraphs: (1) Where meat processing by cooking takes place at the abattoir, a suitable separate room for the cooking of such meat and for the handling, preparation, wrapping and packaging of cooked meat shall be provided.
(2) Cooking equipment provided shall be suitable and adequate for the efficient and complete cooking process.
(3) Separate and adequate refrigerated accommodation shall be provided for the storage of cooked meat only at a temperature not exceeding 3° centigrade.
22 Waste room or area.
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paragraphs: (1) A separate waste room, or surfaced area which is adequately separated and apart from abattoir buildings and lairage, shall be provided for the emptying of stomachs and intestines and for the secure and sanitary storage in waste containers of condemned meat, blood, stomachs, intestines, fat and waste.
(2) Floors and walls of waste rooms or areas shall be impervious and easily washable and disinfectible, and those floors shall be properly drained.
23 Hide and skin room.
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paragraphs: Where hides and skins are not removed from the abattoir daily, a suitable and sufficient separate room and facilities, apart from other abattoir rooms, shall be provided for the storage of hides and skins.
24 Dry-goods storage facilities.
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paragraphs: Where meat wrapping and packaging operations are carried out, a suitable and adequate, dry, clean, rodent-proof dry goods store or facilities shall be provided for the hygienic storage of packaging and wrapping materials and that area shall not be used as a passage way.
25 Ingredient storage area.
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paragraphs: Where food ingredients other than meat are used in meat processing, a suitable clean, dry and rodent-proof area shall be provided for their storage.
26 Floors.
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paragraphs: (1) Floors of all rooms of an abattoir shall be—
(a) made of durable, hard wearing, non slip materials impervious to liquids, free of crevices or areas where liquids may lodge and coved, as appropriate, at their junctions with walls,
(b) sloped with a drainage gradient of at least 1 in 60 to suitably designed floor channels, if used, and to trapped gullies fitted with metal grids within the premises except in cold rooms and dry good storage rooms where floors may drain to doors, and
(c) constructed so as to facilitate easy and thorough washing, cleaning and disinfecting.
(2) Floor drainage from unclean areas or rooms of the abattoir shall not drain into clean areas or rooms.
27 Walls.
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paragraphs: All internal wall surfaces of the slaughter, dressing, cutting-up, meat processing, handling and storage areas of an abattoir shall have a smooth, durable, impervious, light coloured, non-corrodible, non-toxic and non-flaking finish and shall be so constructed so as to facilitate easy and thorough cleaning and disinfecting.
28 Roofs and ceilings.
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paragraphs: (1) The interior surfaces of roofs or ceilings of slaughter and dressing areas and rooms where meat is processed, handled or stored shall be of a smooth, durable, light coloured, impervious material and so constructed as to minimise condensation, mould development, flaking and the lodgement of dirt and as shall facilitate easy and thorough cleaning.
(2) No drainpipe shall be located in the interior of any room of an abattoir and roofs shall be so constructed and maintained so as to be in a waterproof condition at all times.
(3) Roof vents, where provided, shall be properly screened to preclude vermin and insects.
29 Doors and windows.
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paragraphs: (1) All external doors and windows shall be constructed so as to prevent the entry of rodents, birds and insects.
(2) All doors and door frames in an abattoir shall have, and in the case of timber doors shall be sheeted with, a smooth, washable, impervious, non-corrodible and light coloured surface which can be easily cleaned and disinfected.
(3) Doorways in an abattoir shall be of sufficient width to avoid contact between meat and the doorway.
(4) Windows in an abattoir shall be fitted with screens to exclude flies.
(5) Window sills in an abattoir shall be suitably sloped to avoid lodgement of dust and dirt and to facilitate cleaning.
30 Lighting and wiring.
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paragraphs: (1) All parts of an abattoir shall be lighted adequately, by natural or artificial means or by a combination of both, so as to easily facilitate inspection and detection of any abnormalities in animals or meat and to enable all operations to be carried out with due efficiency and safety.
(2) The lighting provided in an abattoir shall not distort the natural colour of meat.
(3) Light fittings in an abattoir shall be of such suitable construction as to facilitate cleaning and shall be protected by light guards against accidental breakage.
(4) Electric wiring, and installations in an abattoir shall be enclosed in suitable trunking or casing and electrical systems within abattoirs shall conform to recognised industrial standards.
31 Ventilation.
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paragraphs: (1) Adequate through ventilation shall be provided in all parts of an abattoir, except in the case of refrigerated cold room and freezer facilities, either by natural or mechanical means or by a combination of both.
(2) Where there is excessive condensation or steam is used, extractors shall also be provided in suitable locations and used as necessary and all air vents in an abattoir shall be properly screened to exclude vermin and insects.
32 Drainage.
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paragraphs: (1) All interior and exterior parts of an abattoir shall be properly sloped and drained to ensure that
(a) liquids run off, and
(b) effluent is disposed of in a sanitary manner.
(2) All drainage outlets both within and without abattoir buildings shall be trapped and fitted with suitable metal grids.
(3) Drainage systems in an abattoir shall be kept in good working order and condition and shall be kept free of any accumulations of debris.
(4) Where appropriate, a properly constructed, easily cleanable screening chamber or sump of adequate capacity and located in the open shall be provided in the drainage system of the abattoir for the retention of particulate and coagulated materials. Grease and sedimentation traps, where in use, shall be fitted with suitable baffles and screens, as necessary.
(5) Air-intake and venting pipes to the drainage system shall not be located inside any abattoir building.
33 Storage of equipment, and cleaning materials.
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paragraphs: (1) Suitable and adequate facilities shall be provided in an abattoir for the storage of equipment, appliances, instruments, and cleaning materials.
(2) Disinfectants, detergents, insecticides and similar substances shall be clearly identified by name and securely stored in a separate room in the abattoir.
34 Water supply.
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paragraphs: (1) Subject to paragraph (2), an abattoir shall have available a sufficient and constant supply of clean potable water which satisfies the requirements of the European Communities (Quality of Water Intended for Human Consumption) Regulations, 1988 ( S.I. No. 81 of 1988 ).
(2) Both hot and cold water supply shall be provided, delivered under sufficient pressure and adequate for all abattoir operations and hot water used for washing and sterilising equipment shall be at least 82° centigrade.
35 Chlorination and purification facilities.
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paragraphs: Where considered necessary by an authorised officer, suitable and satisfactory automatic water chlorination or purification systems shall be provided, and maintained in efficient working order at an abattoir.
36 Water storage.
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paragraphs: If water is stored in an abattoir it shall be contained in covered tanks which shall be constructed of an inert material and maintained in a clean state.
37 Hosing facilities.
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paragraphs: A hose point or points and hosing facilities shall be provided at a suitable location or locations for the purpose of cleaning the abattoir including all lairages and yards.
38 Taps, soap, towels, etc.
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paragraphs: (1) Taps supplying any wash hand basins to which these Regulations relate shall not be operable by hand or arm.
(2) An adequate and constant supply of liquid disinfecting soap and single use towels shall be provided at every wash hand basin to which these Regulations relate.
(3) Suitable hygienic dispensers shall be used for both soap and towels and suitable waste receptacles shall be provided for used towels at an abattoir.
39 Workstation wash-hand basins.
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paragraphs: A sufficient number of suitable stainless steel wash-hand basins, with both hot and cold running water or warm running water at a suitably controlled temperature, which are positively ducted through pipes directed to drains or channels, shall be provided at easily accessible locations as close as possible to the workstations within the abattoir.
40 Wash-up trough.
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paragraphs: A suitable wash-up trough shall be provided in the abattoir for the washing and rinsing of instruments, utensils and small pieces of abattoir equipment.
41 Sterilising facilities.
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paragraphs: (1) The wash hand basins in an abattoir shall be equipped with sterilisers, which heat water to at least 82° centigrade and which are positively ducted through pipes directed to drains or channels, for sanitising knives and small implements.
(2) Suitable washing and sterilising facilities shall be provided at an abattoir for saws and other equipment which come in contact with meat.
42 Equipment and appliances general requirements.
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paragraphs: (1) The surfaces of all fittings and installations in all rooms of an abattoir where meat is handled, prepared, processed or stored shall be made of a durable, impervious, washable material which is resistant to corrosion and shall be of such construction, design, and so located, as to enable them to be easily and thoroughly cleaned, maintained and disinfected and to meet hygiene requirements and tubular and box materials, where used, shall be sealed adequately to prevent accumulation of contaminating materials.
(2) The surfaces of all equipment, appliances, utensils, tables, racks, instruments, trolleys and containers with which meat comes in contact, or is likely to come in contact, at an abattoir shall be non-corrodible, and so designed and of such sound construction and suitable impervious durable materials as to enable them to be easily and thoroughly inspected, cleaned, and disinfected and not liable to cause contamination, taint, discolouration or otherwise adversely affect meat in any form.
(3) Suitable and sufficient facilities and equipment shall be provided for the evisceration of animals and for the retention and identification, for inspection purposes, of carcases, offal and viscera at an abattoir.
(4) Suitable and sufficient facilities and equipment shall be provided, as appropriate, for the dressing, handling, hanging, conveying, preparation, cutting-up, boning, vacuum wrapping, packaging, processing, weighing, storage and loading of meat in a hygienic manner at an abattoir.
43 Wooden equipment and instruments
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paragraphs: (1) Equipment, appliances, instruments and fittings made in whole or in part from wood shall, subject to paragraph (2), be excluded from rooms of abattoirs where meat is handled, prepared, processed or stored.
(2) Where premises were constructed or being used as abattoirs before the coming into operation of these Regulations the requirement in paragraph (1) shall not have effect in respect of such premises until the expiry of five years after the commencement of these Regulations.
44 Stunning and slaughter equipment.
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paragraphs: An abattoir shall have such suitable and approved instruments facilities, and equipment for the restraint and humane stunning and slaughter of animals and such instruments facilities and equipment shall be maintained in good condition and working order.
45 Collection and storage of blood.
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paragraphs: (1) An abattoir shall have suitable facilities, containers or tanks for the collection and storage of blood in a sanitary manner during bleeding.
(2) Blood containers shall be provided with close fitting covers and drains to blood tanks shall be fitted with a suitable grid and shall be easy to empty, clean and disinfect.
46 Rails, hooks, etc.
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paragraphs: (1) An abattoir shall have a suitable system of overhead rails for the hygienic bleeding of animals, as necessary and for the hanging, handling, dressing, conveyance and cooling of carcases or parts thereof.
(2) Rails, racks, cradles, spreaders, hooks and all similar devices used at an abattoir shall be constructed of corrosion resistant metal and constructed so as to facilitate easy and thorough cleaning and disinfecting.
(3) Hanging rails, hooks and racks shall be so arranged and at sufficient height as to prevent meat in an abattoir becoming contaminated or coming into contact with floors, walls, doors or other surfaces.
(4) Adequate hanging rails, hooks and racks shall be provided in the abattoir to permit the proper handling, hanging and storage of carcases and meat and to allow for the free circulation of air at all times around hung carcases or meat.
47 Evisceration equipment.
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paragraphs: An abattoir shall have suitable evisceration equipment and facilities for the hygienic evisceration of animals and the hygenic handling of viscera.
48 Scalding tank.
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paragraphs: Where pigs are slaughtered at an abattoir, a scalding tank shall be provided in a separate area with suitable and sufficient drainage and ventilation for the scalding of pigs.
49 Meat containers and trolleys.
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paragraphs: As necessary, suitable and sufficient containers and trolleys shall be provided at an abattoir for the handling, conveyance or storage of meat or blood intended for human consumption and the said containers and trolleys shall, as necessary, be fitted with close fitting lids or covers for storage purposes and shall only be used for meat or blood intended for human consumption.
50 Tables, benches, etc.
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paragraphs: Tables, benches, shelving, racks, containers and similar items of equipment shall be suitable for the purpose intended and shall be so constructed and of such suitable materials as meet hygiene requirements, shall be easily washed, cleaned and disinfected and shall be free from defects, cracks and crevices.
51 Waste containers and conveyors.
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paragraphs: (1) A sufficient quantity of suitable waste containers shall be provided at every abattoir and shall be identified as such and shall be of adequate capacity, of robust construction and so designed as to prevent the seepage of blood, fluid or contents and shall be provided with close-fitting lids or covers. Container lids or covers shall be kept in position at all times during operations except when being filled, emptied or cleaned.
(2) Where used, mechanical waste conveyors shall—
(a) be so constructed as to facilitate their easy and thorough cleaning and disinfecting,
(b) be used in a manner which avoids the contamination or risk of contamination to meat or abattoir premises.
(3) Separate waste containers shall be provided, as may be required by an authorised officer, for the storage of condemned meat or offal prior to their removal from the abattoir and every such container shall be clearly identified with the words "CONDEMNED MEAT" and shall be capable of being securely locked.
(4) Waste containers and conveyors used in an abattoir shall not be used for the handling or storage of meat intended for human consumption.
(5) Waste containers used in an abattoir shall be easily and thoroughly cleaned and disinfected.
52 First-aid materials.
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paragraphs: Suitable and sufficient bandages, dressings, including waterproof dressings, and antiseptic for first-aid treatment shall be provided in every abattoir, in a readily accessible position, for the use of abattoir workers.
53 Staff changing room facilities.
num: 53
paragraphs: Suitable and adequate changing room facilities, including lockers, separate from rooms or areas in which meat, offal or waste is handled or stored, shall be provided for the storage of protective clothing in a hygienic manner separate from the personal clothing, footwear and effects of abattoir workers, as appropriate.
54 Staff toilet and washing facilities.
num: 54
paragraphs: (1) Suitably adjacent to the changing room facilities an abattoir shall have, as appropriate, adequate toilet facilities equipped with flushing systems for the use of abattoir workers and the toilet facilities provided shall have a suitable and independent separate drainage system.
(2) Rooms containing toilet facilities in an abattoir shall either open directly to the outer atmosphere or be adequately separated from any room, which may at any time contain meat, by an intervening adequately ventilated space and both toilet facilities and intervening spaces, as appropriate, shall be ventilated to the outer atmosphere by natural or mechanical means.
(3) A sufficient number of wash hand basins supplied with both hot and cold running water or warm running water at a suitable controlled temperature shall be provided near the said toilet and changing room facilities and the basins provided shall not be used for any purpose other than for securing the personal cleanliness of the user.
(4) In all abattoirs, suitable notices shall be displayed prominently
( a) near the toilet facilities instructing workers to wash their hands after using the toilet, and
( b) near the changing room facilities instructing workers to wash their hands before each work session.
55 Floors and walls of staff facilities.
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paragraphs: Floors, walls and fittings of changing rooms and toilet areas in an abattoir shall be made of durable, impervious, washable material and be so constructed as to enable such surfaces to be easily cleaned and disinfected.
PART IIIREQUIREMENTS FOR THE OPERATION AND MANAGEMENT OF ABATTOIRS
56 Slaughtering times.
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paragraphs: (1) The days and the times of slaughter at an abattoir shall be such as to facilitate the veterinary examination of the animals concerned by way of ante-mortem and post-mortem inspection.
(2) Where exceptional circumstances arise or where it is found necessary to slaughter outside the appointed days and times, the prior approval of the local authority shall be necessary to so slaughter.
(3) The provisions of paragraph (1) of this Regulation in relation to ante-mortem inspection shall not apply in respect of any animal whose immediate slaughter is necessary by reason of accidental injury within the previous 24 hours and in any such case the carcase, offal and viscera of such slaughtered animal shall be retained and held separate for post-mortem inspection by the veterinary inspector who shall be notified as soon as possible.
57 Reception of animals.
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paragraphs: (1) All animals delivered to an abattoir for the purpose of slaughter shall be unloaded, moved and handled in such a manner as shall cause no injury, cruelty or undue stress or excitement to those animals and particular care shall be exercised to ensure that no carcase damage could result from the manner in which such animals are unloaded, moved, handled and penned.
(2) When animals are moved within the precincts of an abattoir the following provisions shall apply—
( a) herd instincts shall be utilised as far as possible;
( b) droving instruments shall be used solely to guide animals;
( c) animals shall not be struck, kicked, prodded with pointed instruments and pressure shall not be applied to any particularly sensitive part of any animal.
58 Washing and disinfecting vehicles.
num: 58
paragraphs: (1) ( a) Every owner of a vehicle and every driver of a vehicle, used for the transport of animals to an abattoir, shall cause the vehicle and every container or trailer so used with that vehicle to be cleaned, hosed-down and disinfected immediately following the delivery of the animals to the abattoir.
( b) For the purposes of sub-paragraph (a) of this paragraph, all loose material adhering to the surfaces of the vehicle shall be scraped off and waste, including straw and dung, derived from the cleaning and hosing-down shall be deposited in the waste containers or facilities provided for that purpose where the vehicles are being so cleaned or hosed-down.
(2) ( a) The occupier of an abattoir or any other appropriate person employed upon the premises shall facilitate the cleaning, hosing-down and disinfecting of vehicles used to transport animals to the abattoir by making adequate hosing facilities and disinfectant readily available.
( b) Where an abattoir does not contain adequate facilities for cleaning, hosing-down and disinfecting of livestock vehicles for the purposes of paragraph (1) of this Regulation and is exempted from such requirement under the provisions of Regulation (9), the provisions of this Regulation shall be complied with elsewhere than at the abattoir to the satisfaction of an authorised officer.
(3) ( a) Notwithstanding paragraphs (1) and (2) of this Regulation, where on a particular day a vehicle is used exclusively for the transport of animals to the abattoir by consecutive journeys conveying animals from one particular place to that abattoir, then the requirements of the said paragraph (1) need only be complied with immediately following the last delivery of animals to that abattoir on that day.
( b) Where in the case of the delivery to the abattoir of only part of the load of animals being conveyed in a vehicle, the requirements of this Regulation shall not apply but nothing in this Regulation shall be construed as restricting the application of the provisions of the Transit of Animals Orders, 1927 to 1983, to the vehicle.
(4) Every instruction an authorised officer may give relating to the cleaning, hosing-down or disinfecting of a vehicle to which this Regulation relates shall be complied with by the owner or driver thereof as indicated by the authorised officer.
59 Identity cards, movement permits, certificates, ear tags, etc.
num: 59
paragraphs: (1) No cattle over the age of 6 weeks shall be accepted for slaughter by an abattoir unless, affixed to its ear, each such animal bears an approved ear tag, the number of which should correspond to a valid identity card or movement permit issued by the Department of Agriculture and Food or the Department of Agriculture for Northern Ireland;
(2) The occupier of an abattoir shall check, collect and surrender the cattle identity cards or movement permits for cattle which were accepted for slaughter to an authorised officer who shall pass them to the appropriate District Veterinary Office of the Department of Agriculture and Food.
(3) Upon completion of slaughter, ear tags shall with the approval of an authorised officer, be removed and held in a separate and secure place in the abattoir concerned for collection by an officer of the Department of Agriculture and Food.
(4) The occupier of an abattoir shall, on request, provide such information to an authorised officer in relation to animals delivered to the abattoir as that officer may require.