Pigs and Bacon Act, 1935

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Marking of carcases by veterinary examiners.

55.—(1) Until a bacon (production from carcases of pigs slaughtered in licensed slaughtering premises) order has been made and come into force, a veterinary examiner shall apply the mark prescribed by the regulations for the marking of carcases in the manner prescribed by the said regulations to every carcase of a pig presented to him at any licensed premises, if, but only if, one or other of the following sets of conditions have been complied with, that is to say:—

(a) in case such premises are licensed curing and slaughtering premises and such pig was not slaughtered in such premises or in case such premises are licensed curing premises—

(i) that such carcase was examined by him in accordance with the veterinary examination (carcases) regulations and on being so examined was found fit for human consumption, and

(ii) that at the time of applying the mark such carcase is clean, dressed in accordance with the regulations for the dressing of carcases, fresh

(b) in case such premises are licensed curing and slaughtering premises and such pig was slaughtered in such premises—

(i) that such pig was examined by him, in accordance with the veterinary examination (pigs and carcases) regulations, before slaughter and on being so examined was, having regard to such regulations, passed by him as fit for slaughter, and

(ii) that such pig was slaughtered in accordance with the regulations as to the slaughter of pigs, and

(iii) that the carcase of such pig was opened and eviscerated in his presence, and

(iv) that the carcase and viscera of such pig were examined by him in accordance with the veterinary examination (pigs and carcases) regulations and such carcase, on such examination, was found fit for human consumption, and

(v) that at the time of applying the mark, such carcase is clean, dressed in accordance with the regulations for the dressing of carcases, fresh and wholesome.

(2) If a bacon (production from carcases of pigs slaughtered in licensed slaughtering premises) order is made, then, as on and from the date on which such order comes into force, a veterinary examiner shall apply the mark prescribed by the regulations for the marking of carcases in the manner prescribed by the said regulations to every carcase of a pig presented to him for examination at any licensed premises, if, but only if, the following conditions have been complied with, that is to say:—

(a) that such licensed premises are licensed curing and slaughtering premises, and

(b) that such pig was slaughtered in such licensed premises in accordance with the regulations as to the slaughter of pigs, and

(c) that such pig was examined by him at such licensed premises in accordance with the veterinary examination (pigs and carcases) regulations before slaughter and on being so examined was, having regard to such regulations, passed by him as fit for slaughter, and

(d) that the carcase of such pig was opened and eviscerated in his presence, and

(e) that the carcase and viscera of such pig were examined by him in accordance with the veterinary examination (pigs and carcases) regulations and such carcase, on such examination, was found fit for human consumption, and

(f) that, at the time of applying the mark, such carcase is clean, dressed in accordance with the regulations for the dressing of carcases, fresh and wholesome.