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10 1930

AGRICULTURAL PRODUCE (FRESH MEAT) ACT, 1930

Part II.

Regulations as to Slaughtering Animals and the Preparation, etc., of Fresh Meat and Offals.

Regulations for the preparation of fresh meat.

26. —(1) The Minister may by order make regulations (in this Act referred to as regulations for the preparation of fresh meat) in regard to all or any of the following matters:—

(a) the manner in which animals the meat of which is intended for export are to be assembled and penned for slaughter;

(b) the manner of slaughtering such animals;

(c) the times at which slaughter may take place;

(d) the manner of dressing, cleaning, hanging, cooling and weighing fresh meat and offals intended for export;

(e) the preservatives (if any) which may be used in fresh meat or offals intended for export.

(2) Regulations made under this section in regard to the manner of slaughtering animals shall provide that all cattle shall, before being slaughtered, be effectually stunned by means of an efficient mechanically operated instrument of a type approved by the Minister and operated by a male person of not less than eighteen years who is certified by the Minister to be competent to operate such instrument.

Regulations for the marking of fresh meat.

27. —(1) The Minister may by order make regulations (in this Act referred to as regulations for the marking of fresh meat) prescribing the marks to be applied to all fresh meat and offals examined and certified by a veterinary examiner on registered slaughtering premises for the purpose of indicating all or any of the following matters, that is to say:—

(a) that such fresh meat and offals have been examined and certified by a veterinary examiner in accordance with this Act and regulations made thereunder;

(b) the premises on which fresh meat and offals were so examined and certified;

(c) the owner of the fresh meat and offals so examined and certified;

(d) that such fresh meat and offals were prepared in Saorstát Eireann;

(e) any other matter which, in the opinion of the Minister, should be indicated on such fresh meat and offals.

(2) The regulations for the marking of fresh meat shall prescribe the manner in which the marks prescribed thereby are to be applied to the fresh meat and offals to which they are applicable.

(3) For the purpose of so much of this section as relates to the indication by marks of the premises in which fresh meat and offals were examined and certified and the owner of such fresh meat and offals, the Minister may assign to every registered slaughtering premises and also to every licensed exporter a distinctive mark, and may by the regulations for the marking of fresh meat require the marks so assigned to be used as the marks for indicating respectively the premises on which such fresh meat and offals were prepared and the exporter of such fresh meat and offals.

(4) Whenever any mark is prescribed by the regulations for the marking of fresh meat as the mark to be applied to fresh meat or offals of any particular nature or place of preparation, or packed in any particular premises, or exported by any particular licensed exporter, the application of such mark to fresh meat or offals of any other nature or place of preparation or packed in any other premises or exported by any other person shall be taken to be a false trade description within the meaning of the Merchandise Marks Acts, 1887 to 1911, and those Acts, including the penal provisions thereof, shall apply accordingly.

(5) For the purpose of this section, a mark shall be deemed to be applied if it is applied within the meaning of the Merchandise Marks Acts, 1887 to 1911.

(6) In this section the word “mark” includes any word, letter, figure, or design, or any combination of words, letters, figures and designs or any one or more of them.

Regulations as to condition of fresh meat at the time of export.

28. —The Minister may by order make regulations (in this Act referred to as regulations as to the condition of fresh meat at the time of export) prescribing the condition in which fresh meat and offals must be at the time they are exported from registered premises.

Regulations for the packing of fresh meat.

29. —The Minister may by order make regulations (in this Act referred to as regulations for the packing of fresh meat) in regard to all or any of the following matters, that is to say:—

(a) the method and manner in all respects of packing fresh meat and offals, including the materials and packages to be used for such packing,

(b) the cleanliness and sterilization of such materials and packages,

(c) the limit of weight of any one such package.

Regulations for the conveyance of fresh meat.

30. —The Minister may by order make regulations (in this Act referred to as regulations for the conveyance of fresh meat) in regard to all or any of the following matters, that is to say:—

(a) the covering, means of conveyance and manner of conveyance and handling of fresh meat and offals during or at any stage of transit either from the registered premises to and including stowage on board ship for export, or from the registered premises to the placing in railway waggons or other conveyance for export on through bookings to Great Britain via ports in Northern Ireland,

(b) the suitability of internal fittings, ventilation and cleanliness of railway waggons and ships, and the protection of fresh meat and offals in such waggons and ships from contamination and deterioration.