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Applications for registration.
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11.—(1) Any person (in this Act referred to as a qualified minor curer)—
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(a) who carried on at any premises during not less than eight months in the qualifying period the business of curing bacon, and
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(b) who during the qualifying period manufactured at such premises less than two thousand two hundred hundredweights of bacon, may, before the appointed day, apply to the Minister to be registered in the register of minor curers in respect of such premises.
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(2) Any person (in this Act referred to as a qualified pork butcher)—
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(a) who carried on at any premises during the qualifying period, the business of pork butcher, and
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(b) who, in the course of such business, during the qualifying period manufactured at such premises bacon from carcases representing not more than fifteen per cent, by weight of the carcases used by him during the qualifying period and dealt with at such premises, and
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(c) who, during the qualifying period, manufactured at such premises not more than four hundred hundredweights of bacon,
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may, before the appointed day, apply to the Minister to be registered in the register of pork butchers in respect of such premises.
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(3) Any person—
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(a) who carries on at any premises the business of pork butcher, and
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(b) who is not a qualified pork butcher, and
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(c) who desires to carry on the business of curing bacon at such premises,
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may, after the appointed day, apply to the Minister to be registered in the register of pork butchers in respect of such premises.
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(4) Every application for registration in the register of minor curers or the register of pork butchers shall—
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(a) be made in the prescribed form and manner and contain the prescribed particulars, and
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(b) relate to one set of premises only.
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(5) In making regulations in relation to any matter or thing referred to in this section as prescribed, different regulations may be made in respect of applications for registration in different registers and in respect of applications by qualified pork butchers and persons who are not qualified pork butchers.
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