IE
S.I. No. 94/1952 - Food Hygiene (Official Certificate No. 1) Order, 1952.
Statutory Text (3 Articles)
1. This Order may be cited as the Food Hygiene (Official Certificate No. 1) Order, 1952.
2. The Official Certificate of which particulars are given in the Schedule hereto is hereby recognised as indicating that the meat product to which it relates was prepared in accordance with criteria satisfactory to the said Minister for Health.
SCHEDULE.
For the meat product known as paté de foíe gras a certificate in the form set out below :—
FRENCH REPUBLIC.
RÉPUBLIQUE FRANCAISE.
MINISTÈRE DE L'AGRICULTURE
MINISTRY OF AGRICULTURE
DIRECTION DE LA PRODUCTION AGRICOLE
AGRICULTURAL PRODUCTION DIVISION
SERVICES VÉTÉRINAIRES
VETERINARY SERVICES.
CERTIFICAT.
CERTIFICATE.
Je soussigné certifie
I HEREBY CERTIFY
(1) que les produits décrits ci-dessous ont été préparés dans un
(1) THAT THE PRODUCTS DESCRIBED BELOW HAVE BEEN PREPARED IN AN
établissement agreé par l'Institut National de la Conserve et
ESTABLISHMENT APPROVED BY INSTITUT NATIONAL DE LA CONSERVE AND
qu'ils ont été préparés et stérilisés à l'autoclave conformément
THAT THEY HAVE BEEN PREPARED AND AUTOCLAVED IN ACCORDANCE WITH
au " Code Sanitaire pour la fabrication des conserves de viandes,
THE " CODE SANITAIRE POUR LA FABRICATION DES CONSERVES DE VIANDES,
de légumes et de fruits " ;
DE LEGUMES ET DE FRUITS " ;
(2) que les foies et autres viandes entrés dans les produits
(2) THAT THE LIVERS AND OTHER MEATS IN THE PRODUCTS
ont été examinés avant leur préparation par un vétérinaire
WERE EXAMINED BEFORE PREPARATION BY AN APPROVED VETERINARY
officiel et ont été reconnus sains ;
SURGEON AND WERE FOUND HEALTHY ;
(3) que les emballages et caisses ont été désinfectés
(3) THAT THE PACKING MATERIAL AND PACKING CASES WERE DISINFECTED
de la maniére suivante
IN THE FOLLOWING MANNER
............................................................ ............................................................ ....
............................................................ ............................................................ ....
............................................................ ............................................................ ....
Description des produits.
PARTICULARS OF PRODUCTS.
Nature du produit: ............................................................ .....................................................
DESCRIPTION
Nombre de contenants :............................................................ .............................................
NUMBER OF CONTAINERS
Marques d'identification : ............................................................ ...........................................
IDENTIFICATION MARKS
Nom et adresse du fabricant : ............................................................ .....................................
NAME AND ADDRESS OF MANUFACTURER
Nom et adresse de l'exportateur :............................................................ ................................
NAME AND ADDRESS OF EXPORTER
Signé ...........................................................
SIGNED
Pour le Ministre et par autorisation,
FOR THE MINISTER AND BY AUTHORITY,
l'Inspecteur Général, Chef des Services Vétérinaires
INSPECTOR GENERAL, CHIEF OF VETERINARY SERVICES.
This Certificate will be completed by the insertion of the manner of disinfection, the description of the contents, the number of containers, the identification marks, the name and address of manufacturer and exporter and the signature of the Inspector General, Chief of Veterinary Services.
GIVEN under the Official Seal of the Minister for Health this eighth day of April, One Thousand Nine Hundred and Fifty-two.
SÉAMAS Ó RIAIN,
Minister for Health.
S.I. No. 94 of 1952.
FOOD HYGIENE (OFFICIAL CERTIFICATE No. 1) ORDER, 1952.
The Minister for Health, in exercise of the powers conferred on him by the Food Hygiene Regulations, 1950, after consultation with the Minister for Agriculture, hereby orders as follows:—