(g)for Schedule 7 (slaughter and dressing practices—requirements applicable in export slaughterhouses) there shall be substituted the following Schedule—“The occupier and persons engaged in the handling of meat shall ensure that—a animals brought into the slaughterhall are slaughtered without delay;b bleeding is completed without delay and any blood which is not immediately swilled down a drain is collected in a clean receptacle provided for that purpose and, if intended for human consumption, is so kept as to remain readily identifiable with the carcases from which it was collected until the carcases have been inspected in accordance with Schedule 8;c the following are discarded immediately after slaughter:—i in the case of sheep and goats, the head, including the tongue and brains, if it is not intended for human consumption;ii the penis, if an authorised officer of the Council is satisfied that it shows no pathological symptom or lesion;d subject to the requirements of Schedule 8, the stomachs and intestines of slaughtered animals are removed from the slaughterhall unopened, and in such a manner that they do not come into contact with the floor of the slaughterhall, as soon as possible after they have been separated from the carcase and that they are not opened or cleaned in any part of the premises which contains blood intended for human consumption or any meat other than stomachs or intestines;e slaughtered animals are dressed in the following manner:—i in the case of bovine animals and solipeds, by the removal of the tonsils, the hide or skin, the head (save that where retention of the ears on carcases of bovine animals is necessary for any certification purpose removal may be delayed until completion of that certification), the viscera (save that the lungs, the heart, the liver, the spleen, the mediastinum and the kidneys may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (c)(ii) above), the urinary bladder, the feet up to the carpal and tarsal joints, and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder and by the removal of the kidneys from their fatty and perirenal coverings;ii in the case of swine, by the removal of the tonsils, the hair and bristles (where the bristles are removed by using a debristling agent the carcase must immediately afterwards be rinsed in water which is clean and wholesome) or the skin, the claws, the viscera (save that the lungs, the heart, the liver, the spleen, the mediastinum and the kidneys may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (c)(ii) above), the urinary bladder, and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder and by the removal of the kidneys from their fatty and perirenal coverings;iii in the case of sheep and goats, by the removal of the tonsils, the skin (including that of the head except where the head is to be discarded pursuant to sub-paragraph (c) above), the head (save that where retention of the ears on carcases of sheep is necessary for any certification purpose removal may be delayed until completion of that certification), the viscera (save that the lungs, the heart, the liver, the spleen, the mediastinum and the kidneys may remain attached to the carcase by their natural connections), the genital organs (subject to sub-paragraph (c)(ii) above), the urinary bladder, the feet up to the carpal and tarsal joints, and, in the case of lactating animals or animals that have given birth or are in advanced pregnancy, the udder and by the removal the kidneys from their fatty covering;f evisceration is carried out immediately and completed not later than 45 minutes after stunning or, in the case of ritual slaughter, not later than 30 minutes after bleeding or, in the case of an undressed and bled carcase brought into a slaughterhouse in accordance with regulation 19(3) of the Slaughterhouses (Hygiene) Regulations 1977, without delay;g subject to paragraph (c) above, the organs and viscera (other than the feet) of any animal are so kept as to remain readily identifiable with the carcase until that carcase has been inspected in accordance with Schedule 8, and any samples required for residue tests under the Animals and Fresh Meat (Examination for Residues) Regulations 1988 have been taken, and the feet of any animal are kept available for inspection in the slaughterhouse until an authorised officer of the Council authorises their removal;h carcases of solipeds, bovine animals over six months old and swine over four weeks old are split lengthwise through the spinal column and the heads of solipeds are split lengthwise before being submitted for inspection in accordance with Schedule 8 (save that in the case of swine over four weeks old and not intended for export, the carcase need not be so split, and if the carcase of a swine is not so split, the meat of that swine shall not be eligible for export) and any carcase or head is split lengthwise if an authorised officer of the Council considers it necessary for the purpose of carrying out the inspections prescribed in Schedule 8;i slaughtered animals are dressed and treated in such a manner as not to prevent or hinder inspection in accordance with Schedule 8 and in particular no carcase is cut up and, subject to paragraph (c) above, no part other than the hide or skin of any slaughtered animal is removed from the slaughterhouse until the inspection prescribed in Schedule 8 has been completed and any samples required for residue tests under the Animals and Fresh Meat (Examination for Residues) Regulations 1988 have been taken, and no action is taken which might alter or destroy any evidence of disease before inspection;j where the blood of several animals is collected in one receptacle the entire contents of that receptacle are regarded as unfit for human consumption if the meat of any of the animals from which the blood was collected is declared unfit for human consumption;k fresh meat intended for export is placed without undue delay in refrigerated accommodation and is brought progressively to an internal temperature of not more than + 7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and + 3°C for offal, and is subsequently kept constantly at or below that temperature;l no implement is left in the meat;m where back bleeding ensues upon the slaughter of an animal the pleura are not completely detached from the carcase until an authorised officer of the Council authorises removal of the pleura;n fresh meat intended for freezing—i is frozen without delay (which will not preclude an initial period of stabilization where appropriate),ii is frozen in a hygienic manner, by a rapid method, using suitable equipment and only in rooms in the same premises where the meat was produced,iii is frozen so that it reaches an internal temperature of −12°C or lower and is not stored at a higher temperature thereafter, andiv is stamped legibly before freezing so as to indicate the month and year in which it is frozen or a label is attached to it after freezing indicating this or, if the meat is packaged or wrapped, the packaging or wrapping in which it is placed after freezing is marked clearly and visibly in such a way as to indicate this.”