S.I. No. 113/1965 - Pigs and Bacon Act, 1935 (Part II) Regulations, 1965.

1. These regulations shall apply from the time carcases and/or parts have been passed by the Veterinary Examiner for the production of bacon.

2. The Veterinary Examiner shall observe, examine, inspect and supervise:—

(

a

) All carcases and parts while they are in course of preparation, in cure, in store or are being handled.

(

b

) All processes and treatment associated with the production of bacon and/or involving carcases and parts used in the production of bacon.

(

c

) Any article capable of being used for human consumption.

3. All carcases and parts shall be examined under such conditions and at such times and in such manner as will enable the fitness for human consumption or otherwise of the bacon derived therefrom to be determined.

4. Carcases and parts which are not suitable for bacon but which are fit for human consumption either with or without treatment or processing shall be required by the Veterinary Examiner to be treated in such a manner and under such conditions as will ensure that such articles are sound, wholesome and fit for human consumption.

5. Carcases and/or parts which have been contaminated, exposed to contamination or in or upon which there is manifestation of taint, decomposition, slime souring, discoloration, involving deterioration, or in which there is evident inefficiency of curing or which have been subjected to any improper interference or any damage or deterioration which renders the carcases and/or parts unfit for human consumption and/or for bacon and which cannot be corrected to the satisfaction of the Veterinary Examiner shall not be passed as fit for human consumption.

GIVEN under my Official Seal, this 17th day of May, 1965.

CHARLES J. HAUGHEY,

Minister for Agriculture.

EXPLANATORY NOTE

The Regulations prescribe the provisions to apply in regard to (

a

) the slaughter of pigs, dressing of carcases and production of bacon in licensed curing and slaughtering premises (

b

) the condition of bacon at the time of consignment and the packing and conveyance of bacon and (

c

) veterinary examination of pigs, carcases and bacon and the marking of carcases passed on veterinary examination. The Regulations also prescribe the form of application for registration in the register of pork butchers, the form of weekly return to be made and the records to be kept by registered pork butchers and the form of weekly return to be made by licensed bacon curers.

6. Lymphatic glands shall be examined by multiple incisions in the form of parallel cuts into the substance, unless obviously diseased. All organs and viscera shall be examined as they are removed from the carcase or in such circumstances as will ensure that the organs and viscera are identifiable with the carcase from which they were derived. All organs and viscera, together with associated lymphatic glands, shall be examined by observation and palpation as routine and as these Regulations and the efficient performance of veterinary examination duties require.

7. Carcases and/or parts shall be examined for:—

(

a

) Condition of nutrition.

(

b

) Evidence of bruising, haemorrhage or discoloration.

(

c

) Local or general dropsy.

(

d

) Efficiency of bleeding.

(

e

) Swellings or deformities of bones and joints or swellings or other abnormalities in musculature.

(

f

) Parasitic infestation.

(

g

) Any morbid or pathological condition or manifestation or any condition which renders carcases or parts unsightly, unwholesome or unfit for human consumption or the production of bacon.

(

h

) Efficiency of butchering, dressing and handling.

8. The serous membranes (pleura and peritoneum) shall be examined in every case.

9. When a carcase is split, the sternum, ribs, vertebrae and the spinal cord shall be examined.

DETAILED INSTRUCTIONS FOR ROUTINE EXAMINATION OF CARCASES AND VISCERA AND ACTION TO BE TAKEN IN THE EVENT OF EVIDENCE OF DISEASE BEING FOUND

10.—Head.

The head including (

a

) surface and substance of the tongue, which may be loosened but not detached before examination, (

b

) the palate and roof of the mouth, and (

c

) the submaxillary lymphatic glands shall be examined.

11.—Abdominal Cavity.

(

a

) Stomach intestines and spleen.—Stomach, intestines and the surface and substance of the spleen shall be examined, together with the glands of the stomach, bowel and mesentery (gastro-splenic and mesenteric).

(

b

) Liver—The surface and substance of the liver shall be examined. The associated glands shall also be examined and the bile ducts incised, as circumstances require.

(

c

) Kidneys—The lymphatic glands of the kidneys and the adrenal glands shall be examined before removal of the kidneys. Then the kidneys shall be examined and, if necessary, split by incision into the substance.

(

d

) Uterus and ovaries—The uterus and ovaries shall be examined and incisions made where necessary.

12.—Thoracic Cavity.

The pluck shall be examined in the following manner before the various organs are separated from each other.

(

a

) Lungs—The lungs shall be examined by observation and palpation, and unless obviously diseased they shall be incised at the base. The associated lymphatic glands shall also be examined, and unless obviously diseased shall be incised.

(

b

) Heart—The heart sac (pericardium) shall be examined and, where necessary, the walls of the heart shall be incised so as to open the ventricles and expose the valves and inner surface of the cavities.

13.—Mammary Glands.

Mammary glands shall be examined by observation and palpation, and incisions shall be made where necessary. The associated lymphatic glands shall also be examined and incised where necessary.

14.—Testicles and Penis.

The outer surface and the substance of the testicles and penis, and the associated lymphatic glands shall be examined.

15.—Serous Membranes.

The lining membranes of the chest and abdomen (pleura and peritoneum) shall be examined in every case.

16.—

The following lymphatic glands shall be examined as a matter of routine:—

(

a

) Submaxillary.

(

b

) Bronchial and Mediastinal.

(

c

) Hepatic.

(

d

) Mesenteric.

(

e

) Iliac.

(

f

) Sternal.

(

g

) Supramammary lymphatic glands.

10. All materials and packages used in the packing of bacon shall be handled, held, stored and used to the satisfaction of the Veterinary Examiner or other duly authorised officer and shall be subjected to such treatment, including sterilisation, as he may require.

11. There shall be no mixing of grades or selections of bacon in bales, parcels or packages unless the consignment is of such small dimensions as not to warrant separate packing.

12. There shall be no mixing in bales, parcels, or packages of bacon of different classes or types of cure unless the consignment is of such small dimensions that separate packing is not warranted.

SEVENTH SCHEDULE

REGULATIONS FOR THE CONVEYANCE OF BACON

13. Cutting, trimming and preparation of carcases and parts of carcases for curing shall be carried out on suitable tables, benches or other articles of equipment, placed, used and maintained in such a manner that the work of cutting, trimming and preparation for curing may be carried out expeditiously and with due regard to observance of cleanliness and avoidance of injury or contamination.

14. Cutting and trimming shall be done in a hygienic manner and the following procedure shall be observed

(

a

) The neck shall be trimmed so that all blood, salivary glands, loose and scraggy ends and pieces are removed.

(

b

) The neck bone (vertebrae) shall be removed with care and in such manner that a small portion of cartilage shall be in evidence after removal of the bone.

(

c

) Removal of the sternum or breast bone or part thereof shall be done in such manner that the least possible amount of lean is removed. All loose and scraggy pieces shall be trimmed off.

(

d

) The removal of the blade bone or shoulder blade shall be done in such a manner that as little lean as possible is left on the bone and as little damage as possible is done to the lean of the shoulder. No loose pieces of meat shall be left in the pocket and care shall be taken to avoid breaking through the pocket at the fore end.

(

e

) The belly shall be neatly trimmed and any loose scraggy pieces shall be removed. In the case of gilts protruding edges and teats shall be removed.

(

f

) Bellies shall not be rolled or folded before or during the process of curing.

(

g

) The fillet or steak shall be carefully removed and injury to muscles avoided so that an even regular surface is left.

(

h

) The aitch bone and oyster bone shall be carefully lifted and removal shall be effected by sawing. Care shall be taken to avoid injury to the lean meat. The loin bone shall be carefully removed and in such a manner that an even regular surface is left. The tail bone shall be removed completely and the film underneath the tail bone shall be left intact and undamaged.

(

i

) Such trimming as may be necessary in the flank and ham region shall be done carefully so that an even regular surface is left and the lean is not torn.

(

j

) The removal of legs shall be done in such a way that the shape of a leg, shoulder, ham or gammon is not adversley affected. Fore legs shall be removed at the top level of the knee joint and hind legs at the hock, leaving part of the heel-bone at the side.

(

k

) In rib-in sides the tops of the ribs and the remainder of the breast bone shall be sawn down to the level of the lean and in doing so care shall be taken to avoid tearing the lean. Removal of the rib strip shall be effected in such manner as to leave six buttons of bone between the oyster bone and the last rib.

(

l

) Skirts shall be trimmed out and all loose and scraggy meat removed from the side.

(

m

) Trimming and preparation of carcases and parts of carcases for curing shall be carried out in such manner that all loose bits of fat connective tissue and scraggy pieces shall be removed.

15. Curing of a carcase or part of a carcase shall not be commenced until such carcase or part has been cooled to a temperature not higher than 42°F. and not lower than 38°F. The carcases shall be properly spaced in the chills to allow good circulation of the air. The carcases shall not be allowed to touch at any point. Hot carcases shall not be put into a chill with chilled carcases.

16. Curing of a carcase or part of a carcase shall not be commenced unless such carcase or part has been properly butchered, dressed and trimmed.

17. The entire carcase and all the organs and viscera (offals) shall be regarded as unfit for human consumption if evidence of any of the following conditions is found:—

(1) Actinomycosis, generalised.

(2) Anaemia (if pronounced).

(3) Anthrax.

(4) Arthritis with systemic disturbance.

(5) Bruising, general, extensive and severe, with or without gangrene.

(6) Cysticercus cellulosae (measly pork).

N.B. In the examination of all pig carcases, the leaf seam (sub-peritoneal fat) shall be raised and the inner surface of the abdominal muscles examined for evidence of cysticercus cellulosae.

(7) Decomposition.

(8) Dropsy, general.

(9) Emaciation, general pathological.

(10) Fever.

(11) Jaundice.

(12) Melanosis, generalised or any generalised pigmentation.

(13) Odours prejudicial to health or palatableness of meat.

(14) Pneumonia, septic or gangrenous.

(15) Rickets with malnutrition.

(16) Septicaemia or septic conditions including mastitis, metritis pericarditis, navel ill and joint ill.

(17) Acute swine erysipelas.

(18) Swine fever.

(19) Tetanus.

(20) Trichinosis.

(21) Tuberculosis (extensive).

(22) Tumours, multiple or metastatic.

(23) Uraemia.

(24) Carcases, ill-bled.

(25) Any other condition of morbid or pathological nature which shows general existence in the system and which renders the carcase unsightly or unwholesome or unfit for human consumption.

18. In the event of a carcase or part or any organ or part being affected with any condition not covered in the immediately preceding paragraph, or any condition which does not render the carcase or part or organ or part completely unsightly, unwholesome or unfit for the production of bacon or for human consumption, the unsuitable portion or portions shall be removed and treated appropriately and the remainder, that is, the suitable portion, shall be passed as fit for the production of bacon or for human consumption as the case justifies in the opinion of the Veterinary Examiner.

PART II

VETERINARY EXAMINATION (BACON) REGULATIONS

19. Carcases and parts of carcases in process of curing shall be held until cured in such a fashion that there shall be no mixing of bacon in different stages of curing. Stacks, piles and tanks shall be so marked or labelled that the date of curing, striking or changing is clearly evident and intelligible.

20. Where slime, scum, discoloration, taint, or any injury or contamination is discovered or known to exist the Veterinary Examiner shall be informed immediately.

21. Where injury or contamination, slime, discoloration or taint has been observed or is known to exist the bacon involved shall not be removed from the curing cellar or other place or be treated in any way until the Veterinary Examiner has been informed. The removal or treatment of the bacon shall be done to the satisfaction of the Veterinary Examiner or other duly authorised officer.

22. Bacon which has been removed from the curing cellar shall not be returned thereto until the Veterinary Examiner has been informed and has approved of its return unless the circumstances are such that the Veterinary Examiner is not available. Immediately the Veterinary Examiner is available he shall be given full particulars as to quantity, etc., of bacon returned to the curing cellar, the reasons for its return and such other information in relation thereto as he may require.

23. The Veterinary Examiner or other duly authorised officer may take samples of pickle, salt, saltpetre or any other article or substance used in connection with the curing of bacon.

24. Branding, marking, cutting and trimming of carcases and parts shall be done in such a manner that there shall be no interference with any mark or brand applied thereto by or under the authority of the Veterinary Examiner or other duly authorised officer.

FIFTH SCHEDULE

CONDITION OF BACON AT THE TIME OF CONSIGNMENT

S.I. No. 113 of 1965.

PIGS AND BACON ACT, 1935 (PART II) REGULATIONS, 1965.

I, CHARLES J. HAUGHEY, Minister for Agriculture, in exercise of the powers conferred on me by

sections 8

,

11

,

15

,

17

,

32

,

41

,

42

,

43

,

44

,

45

,

46

,

52

and

54

of the

Pigs and Bacon Act, 1935

(No. 24 of 1935), and after the consultations referred to in section 43 of that Act, hereby make the following regulations

PART I PRELIMINARY

1.—(1) These Regulations may be cited as the

Pigs and Bacon Act, 1935

(Part II) Regulations, 1965 and shall come into operation on the seventh day of June, 1965.

(2) The

Pigs and Bacon Act, 1935

(Part II) (No. 2) Regulations, 1936 (S.R. & O., No. 311 of 1936), and the

Pigs and Bacon Act, 1935

(Part II) (Amendment) Regulations, 1939 (S.R. & O., No. 82 of 1939), are hereby revoked.