Licence: Open Government Licence
Credit: Guidelines for export slaughterhouses. Source: Wellcome Collection.
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![SCOTLAND SANITARY SLAUGHTER AREA PARTSLE Reg. 1l. .... Suitable and sufficient provision shall be made in every slaughterhouse — (c) for the isolation of meat awaiting inspection by a veterinary meat inspector; (d) for the retention, separate from all other meat, in locked accommodation of all meat subject to instructions by a veterinary meat inspector given by virtue of regulation 9 of the Food (Meat Inspection) (Scotland) Regulations 1961 or of meat which is unfit for human consumption; PART III Reg. 33. (3) No part of an animal slaughtered in a slaughterhouse, being a part which is not fit, or not intended for human consumption, shall be kept or stored in the slaughterhouse for a period longer than two days: Provided that this paragraph shall not apply to any such part as is retained in a slaughterhouse in refrigerated accommodation as material for teaching purposes or for disposal for the manufacture of therapeutic materials. CLEANSING AND STERILIZATION PART III Reg. 20. (1) Save in a case in which a certificate of exemption has been granted under regulation 68 of these regulations, there shall be provided in every slaughterhouse suitable and sufficient wash-basins readily accessible to persons working there. (2) Every such wash-basin as aforesaid shall be used for the purpose of securing the personal cleanliness of the said persons and for no other purpose. (3) Every such wash-basin as aforesaid and any fittings or connections thereof shall be kept clean and in efficient working order. (4) Save in a case in which a certificate of exemption has been granted under regulation 68 of these regulations, there shall be provided at every such wash-basin as aforesaid adequate piped supplies of hot and cold water or an adequate piped supply of warm water at a controlled temperature. (5) At or near every such wash-basin as aforesaid there shall be provided for the use of the persons using the basin adequate supplies of soap or other suitable detergents, nail brushes and clean towels or other hygienic drying facilities and such soap, detergents, nail brushes and towels or other hygienic drying facilities shall be used only for the purpose of securing the personal / cleanliness of these persons. /continued ENGLAND AND WALES Every slaughterhouse shall (c) suitable and sufficient facilities for the isolation of meat requiring further examination by the meat inspector; (d) suitable and sufficient accommodation for the retention, locked away from all other meat, of all meat rejected as being unfit for human consumption; The occupier of every slaughterhouse shall cause any animals which are known or suspected to be diseased to be slaughtered and dressed either at a different time or in a different place from other animals. Reg. 32. The occupier of every slaughterhouse shall — (a) cause meat rejected as being unfit for human consumption to be removed as soon as possible to the accommo- dation provided for the retention of such meat; and (b) ensure that such accommodation is kept locked except when it is neces sarily opened for the reception or removal of unfit meat or at the re- quest of an authorised officer. There shall be provided within every slaughterhouse, at places readily accessible to the workrooms and sanitary conveniences, suitable facilities for the washing of hands (including an adequate supply of hot and cold running water, nail brushes and sufficient supplies of soap or other detergent) by persons working in the slaughterhouse. Reg. 17. (2) Suitable and sufficient facilities shall be provided in convenient places within every slaughterhouse for the sterilisation of knives and other equipment used in the slaughterhouse, PART IV Reg. 22. The occupier of every slaughterhouse shall keep it or cause it to be kept in such a state of cleanliness and otherwise so conduct it as to prevent the risk of contamination of any meat therein or of any blood intended for human consumption, and in particular shall ensure that - (c) fixtures, fittings and equipment are kept clean; (d) scalding tanks are emptied and washed out as often as is reasonably necessary and thoroughly cleansed at the end of each working day. /continued APPENDIX PAGE 10 SANITARY SLAUGHTER AREA ANNEX 1, CHAPTER 1 cond: 1f. Premises which can be locked reserved for stabling sick or suspect animals, slaughtering such animals, storing of meat found to be unfit for human consumption and of seized meat. ANNEX 1, CHAPTER V. Cond: . 25. Condemned or seized meat, Pn enn ease Geen ine llerese. . as rapidly as possible in, special , premises. i CLEANSING AND STERILIZATION ANNEX 1, CHAPTER 1 cond. ls, ‘In working premises, | adequate arrangements for cleansing and disinfecting hands and working equipment; such equipment must be as near as possible to the working stations; the taps must be incapable | of being operated by hands; such installations must be supplied with a running cold and hot water, cleansing and disinfection products and hand towels which can only be used once; for the cleansing of tools, water must] have a temperature of not less than |} Slat. o i Q | I | CHAPTER III, Cond: 3 | ; The most perfect cleanliness shall be| required of staff and of premises | and equipment: ‘ | Cond: _3 4 (a) wecscccsvee Staff who have been) ama contact with sick animals or infect meat shall immediately carefully wash | the hands and arms with hot water, and then disinfect them. Staff ] assigned to the slaughtering of | animals, working on or handling meat, | shall be obliged to wash and | disinfect their hands several times during the working day and each time work is resumed. <swsecsae (c) The equipment and instruments i used for working on meat .....aeuas ‘| shall be carefully cleansed and disinfected several times during the working day and at the end of the day's work and before re-use after pollution, particularly by disease germs. /continued](https://iiif.wellcomecollection.org/image/b3222042x_0094.jp2/full/800%2C/0/default.jpg)
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