The Fresh Meat Export (Hygiene and Inspection) Regulations 1987

means inspection of live animals in a slaughterhouse in accordance with the requirements of regulation 8 and Schedule 6;

means as respects England the Minister of Agriculture, Fisheries and Food, and as respects Wales the Secretary of State;

means in Schedules 7, 8, 9 and 13 an official veterinary surgeon or inspector;

means the whole body of a slaughtered animal after bleeding and dressing in accordance with the requirements of Schedule 7;

means premises, not forming part of a slaughterhouse or cutting premises, used for the cold storage of meat intended for sale for human consumption;

means the Member State to which fresh meat is sent;

means premises used for the purpose of cutting up meat intended for sale for human consumption, whether or not they form part of a slaughterhouse;

means cutting meat into cuts smaller than half carcases cut into three wholesale cuts or boning meat;

means to apply hygienically satisfactory chemical or physical agents or processes with the intention of eliminating micro-organisms;

means to examine by making multiple deep incisions into lymph nodes;

means to send to a Member State;

means a cold store currently approved by the appropriate Minister under these Regulations for the cold storage of fresh meat prior to export;

means cutting premises currently approved by the appropriate Minister under these Regulations for the purpose of cutting up fresh meat for export;

means an export cold store, export cutting premises or an export slaughterhouse;

means a slaughterhouse currently approved by the appropriate Minister under these Regulations for the purpose of producing fresh meat for export;

means a mark made by or under the supervision and responsibility of an official veterinary surgeon in accordance with regulation 8 and of a kind and in the manner set out in Schedule 11;

means a person who, in accordance with section 73 of the Act and the Authorised Officers (Meat Inspection) Regulations 1987, is authorised under the Act to act in relation to the examination and seizure of meat and who is appointed in accordance with regulation 12(2);

means that part of a slaughterhouse used for the confinement of animals awaiting slaughter there;

means— (a) as respects the City of London, the Common Council;

means the flesh or other edible parts of animals;

means any person carrying on the business of an export slaughterhouse, export cutting premises or export cold store, either together or separately;

means meat other than that of the carcase whether or not naturally connected to the carcase;

means a veterinary surgeon designated by the appropriate Minister;

means inspection of slaughtered animals in a slaughterhouse in accordance with the requirements of regulation 8 and Schedule 8;

includes offer or expose for sale or have in possession for sale;

has the same meaning as in the Act, except that it does not include any place available in connection with a slaughterhouse and used solely for the manufacture of bacon and ham, sausages, meat pies or other manufactured meat products, or for the storage of meat used in such manufacture;

means the Food Act 1984;

means an export slaughterhouse or export cutting premises currently approved by the appropriate Minister under these Regulations for the purpose of unloading, assembling, inspecting and loading consignments of fresh meat for export where such meat bears the health mark of other premises approved by the appropriate Minister under these Regulations or the meat comes from outside England and Wales and satisfies the requirements of the European Economic Community;

means a veterinary officer of the appropriate Minister;

means offal from the thoracic, abdominal and pelvic cavities, including the trachea and oesophagus;