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Marking of fresh meat.
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35.—A veterinary examiner shall apply the mark prescribed by the regulations for the marking of fresh meat in the manner prescribed by the said regulations to the carcases and offals of every animal presented to him for examination by a licensed exporter at any registered slaughtering premises or, if the offals only of such animals are intended to be exported, to such offals if, but only if, all the following conditions are complied with, namely:—
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(a) that such animal was examined by him in accordance with the veterinary examination regulations before slaughter and on being so examined was, having regard to such regulations, passed by him as fit for slaughter, and
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(b) that such animal was slaughtered in accordance with the regulations for the preparation of fresh meat, and
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(c) that the carcase of such animal was opened and disembowelled in his presence, and
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(d) that the carcase and viscera or, where the offals only are intended to be exported, the viscera of such animal were examined by him in accordance with the veterinary examination regulations and on such examination were found free from disease, and
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(e) that at the time of applying such mark such carcase or offals were clean, properly dressed, fresh and wholesome.
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