Inspection of meat

(1) Every inspection made in pursuance of regulation 3 shall be made in accordance with the provisions of Schedule I to these meat. Schedule I. Food and Drugs 21 Regulations and shall be made while the carcass is being dressed. (2) In determining whether he is satisfied that any carcass, part of a carcass, or any offal or blood is fit for human consumption the inspector shall have regard to the provisions of Schedule II to these Regulations. Schedule II. (3) For the purpose of such an inspection of the carcass, offal or blood of any animal, the inspector may, if he thinks fit, require specimens from that carcass, offal or blood to be submitted for laboratory examination at a laboratory approved by the Minister for the purpose of diagnosis or confirmation of a diagnosis or for the detection and determination of biological residues of harmful substances such as pesticides, herbicides, drugs and the like. (4) The head, tongue, tail, thymus gland, all viscera and all parts and blood to be used in the preparation of meat food products shall be held in such manner as to maintain their identity until after post mortem examination. (5) Where as a result of any lesion or other condition which might render any meat or any part or organ unfit for human consumption a carcass requires further examination such carcass including all detached parts thereof shall be retained as an identifiable whole until such further examination has been completed. (6) All such parts and carcass shall be marked “retained” and no such mark shall be removed except by order of an inspector. (7) Where any part of a carcass is condemned on account of bruising, such part shall be removed forthwith and shall be disposed of in accordance with regulation 13.