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Regulation 26(4) and Schedule 5
SCHEDULE 4
Treatments to ensure the destruction of disease
virus
PART 1
Products of animal origin
1. Meat products that have undergone at
least one of the treatments provided for in the first
column in Table 1 of Annex III of Council Directive
2002/99/EC
15.
2. Hides and skins complying with the
requirements in article 20 of and points A(2)(c) or (d) of
Chapter VI of Annex VIII to Regulation (
EC) No 1774/2002.
3. Wool, ruminant hair and pig bristles
complying with the requirements in article 20 of and point
A(1) of Chapter VI of Annex VIII to Regulation (
EC) No 1774/2002.
4. Products derived from susceptible
animals which have undergone-
(a) either a heat treatment in a hermetically sealed
container with an F_ value of 3.00 or more; or
(b) a heat treatment in which the centre temperature
is raised to at least 70°C for at least 60 minutes.
5. Blood and blood products of
susceptible animals used for technical purposes, including
pharmaceuticals, in vitro diagnostics and laboratory
reagents which have undergone at least one of the
treatments referred to in point B3(e)(ii) of Chapter IV of
Annex VIII to Regulation (
EC) No 1774/2002.
6. Lard and rendered fats which have
undergone the heat treatment referred to in point
B(2)(d)(iv) of Chapter IV of Annex VII to Regulation (
EC) No 1774/2002.
7. Petfood and dog chews which comply
with the requirements of points B(2), (3) or (4) of Chapter
II of Annex VIII to Regulation (
EC) No 1774/2002.
8. Game trophies of ungulates which
comply with the requirements of points A(1), (3) or (4) of
Chapter VII of Annex VIII to Regulation (
EC) No 1774/2002.
9. Animal casings which have been
cleaned, scraped and either salted with sodium chloride for
30 days or bleached or dried after scraping and were
protected from recontamination after treatment.
PART 2
Products not of animal origin
10. Straw and forage which either-
(a) has undergone the action of-
(i) steam in a closed chamber for at least 10 minutes
and at a minimum temperature of 80°C, or
(ii) formalin fumes (formaldehyde gas) produced in a
chamber kept closed for at least 8 hours and at a minimum
temperature of 19°C, at 35-40% concentration; or
(b) has been stored in packages or bales under shelter
at premises situated not closer than 2km to the nearest
infected premises and is not released from the premises
before at least 3 months have elapsed following the
completion of cleansing and disinfection and in any case
not before the protection zone has been terminated.
PART 3
Fresh meat
De-boned fresh meat
11. Meat together with diaphragms but
excluding offal, from which the bone and the main
accessible lymphatic glands have been removed.
Trimmed offal
12. The following items are trimmed offal
which comply with the treatment requirements:
(a) heart from which lymphatic glands, connective
tissue and adhering fat have been completely removed;
(b) liver from which lymphatic glands, adhering
connective tissue and fat have been completely removed;
(c) whole masseter muscles;
(d) tongues with epithelium and without bone,
cartilage and tonsils;
(e) lungs from which the trachea and main bronchi
and the mediastinal and bronchial lymphatic gland have been
removed;
(f) other offal without bone or cartilage from which
lymphatic glands, connective tissue, adhering fat and
mucous membrane have been completely removed.
Maturation
13. Requirements for maturation are
(a) maturation of carcases at a temperature of more
than 2°C for at least 24 hours; and
(b) pH value in the middle of Longissimus dorsi is
recorded at less than 6.0.
PART 4
Milk and milk products
Milk and milk products for human
consumption
14. -(1) The treatments for milk and milk
products intended for human consumption are-
(a) sterilisation at a level of at least Fo3; or
(b) ultra High Temperature treatment at 132°C for at
least one second; or
(c) pasteurisation by means of High Temperature
Short Time pasteurisation at 72°C for at least 15 seconds
or any other pasteurisation treatment which achieves a
negative reaction to a phosphatase test and any
pasteurisation under this sub-paragraph shall be applied
twice to milk with a pH of 7.0 or above; or
(d) pasteurisation by means of High Temperature
Short Time pasteurisation at 72°C for at least 15 seconds
or any other pasteurisation treatment which achieves a
negative reaction to a phosphatase test and either-
(i) lowering the pH below 6.0 for at least one hour
, or
(ii) additional heating to 72°C or more combined
with desiccation; or
(e) in relation to raw milk products undergoing an
extended period fo ripening including a lowering of the pH
below 6, any other treatment approved by the Scottish
Ministers in accordance with a decision taken under Annex
IX, Part A, paragraph (3) of the Directive.
(2) Milk products produced from milk which has been
subjected to one of the treatments in sub-paragraph (1) has
been treated in accordance with this paragraph.
Milk and milk products not intended for human
consumption
15. -(1) The treatments for milk and milk
products not intended for human consumption (including milk
and milk products for animal consumption) are-
(a) sterilisation at a level of at least F_3; or
(b) ultra High Temperature treatment at 132°C for at
least one second and either-
(i) lowering the pH below 6.0 for at least one hour
, or
(ii) additional heating to 72°C or more combined
with desiccation; or
(c) pasteurisation, applied twice, by means of High
Temperature Short Time pasteurisation at 72°C for at least
15 seconds or any other pasteurisation treatment which
achieves a negative reaction to a phosphatase test; or
(d) pasteurisation by means of High Temperature
Short Time pasteurisation at 72°C for at least 15 seconds
or any other pasteurisation treatment which achieves a
negative reaction to a phosphatase test and either-
(i) lowering the pH below 6.0 for at least one hour
, or
(ii) additional heating to 72°C or more combined
with desiccation.
(2) Milk products produced from milk which has been
subjected to one of the treatments in sub-paragraph 14(1)
has been treated in accordance with this paragraph save
that whey produced from treated milk and intended for
consumption by susceptible animals is not treated in
accordance with this paragraph unless it is collected at
least 16 hours after milk clotting and its pH is less than
6.0 before being transported to pig holdings.
PART 5
Additional conditions applicable to fresh meat
from susceptible animals originating in a surveillance
zone
16. The conditions of this paragraph are
that fresh meat, excluding heads, viscera and offals,
intended for placing on the market outside a protection or
surveillance zone shall be produced according to at least
one of the following sub-paragraphs (a), (b), or (c) from
animals which have been transported to the establishment in
accordance with the requirements of sub-paragraph (d)-
(a) in the case of ruminants, the meat shall be treated
in accordance with paragraphs 11 and 13;or
(b) in the case of any species of susceptible animal-
(i) the animals shall have been resident on their
holding of origin for at least 21 days before slaughter and
shall be identified so as to allow the tracing of that
holding, and
(ii) the meat shall be clearly identified and
detained under the supervision of the Scottish Ministers
for at least 7 days and until any suspicion of infection on
the holding of origin has been ruled out at the end of the
detention period; or
(c) in the case of any species of susceptible
animal-
(i) the animals shall have spent 21 days on their
holding of origin during which no susceptible animal has
been introduced onto the holding,
(ii) samples taken pursuant to a sampling protocol
suitable to detect 5% prevalence with at least 95% level of
confidence and within 48 hours of loading shall have been
tested in negative result in an assay for the detection of
antibodies against the disease virus, and
(iii) the meat shall have been detained under the
control of the Scottish Ministers for 24 hours and released
only after a repeat inspection of the animals in the
holding of origin has ruled out on clinical inspection the
presence of infected or suspected of being infected
animals; and
(d) the requirements of this sub-paragraph are that the
animals are transported from outside the surveillance zone
(and its associated protection zone) for immediate
slaughter at the establishment under the terms of a licence
granted by an inspector and such licence shall-
(i) certify that the premises on which the movement
originates is outside the surveillance zone and its
associated protection zone,
(ii) specify the route to be taken,
(iii) require the person in charge of any vehicle
used to ensure that-
(aa) such vehicle is cleansed and disinfected after
delivery and before leaving the slaughterhouse; and
(bb) details of the cleansing and disinfection are
recorded in the vehicle logbook.
17. The conditions of this paragraph are
that trimmed offal shall be marked with the health mark
provided for in Council Directive 2002/99/EC and shall be
subject to one of the treatments in the first column in
Table 1 of Annex III to that Directive.
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