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Vanuatu Consolidated Legislation - 1988 |
Repealed
LAWS OF THE REPUBLIC OF VANUATU
REVISED EDITION 1988
CHAPTER 100
BUTCHERIES
ARRANGEMENT OF SECTIONS
SECTION
2. Conditions for operating butchery
3. Registration and licensing of meat export processing establishments
4. Construction of butcheries
5. Storage of meat
6. Inspection of meat
7. Transport of meat
8. Inspection of premises
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BUTCHERIES
To control the supply and inspection of meat in urban areas.
INTERPRETATION
1. In this Act unless the context otherwise requires -
"approved abattoir" means any place where animals are slaughtered for the supply of meat for human consumption and which has been given a certificate of approval by the Minister under the provisions of the Abattoirs Act, Cap. 99;
"butcher" means any person who cuts up and sells meat for human consumption;
"butchery" means any place where meat is prepared and exposed for sale;
"cannery" means any place where meat is cut up, cooked, prepared and hermetically sealed in cans;
"chilled meat" means meat kept from the time of slaughter to the time of sale at a temperature at or above 0o C, but in no case higher than 4o C;
"cold store" means any place where meat is held at a temperature below 4o C;
"frozen meat" means meat kept from the time of slaughter to the time of sale at a temperature of below 0o C;
"holding" means a place where any animal is reared and kept commercially for consumption or stock-breeding purposes;
"meat" means the flesh of any animal of the bovine, ovine, equine, caprine or porcine species;
"meat inspector" means any person appointed to inspect meat or products of animal origin by the Minister under the provisions of the Abattoirs Act, Cap. 99;
"Minister" means the Minister responsible for agriculture and livestock.
CONDITIONS FOR OPERATING BUTCHERY
(a) he holds the appropriate business licence;
(b) he maintains his butchery in accordance with the provisions of section 4 of this Act;
(c) he is medically examined at least once a year and obtains a medical certificate to the effect that he is not suffering from any contagious disease transmissible to his customers by reason of his trade;
(d) he ensures that any assistants whom he may employ shall comply with the preceding paragraph of this section.
REGISTRATION AND LICENSING OF MEAT EXPORT PROCESSING ESTABLISHMENTS
CONSTRUCTION OF BUTCHERIES
(2) Without prejudice to the generality of the foregoing, every butchery shall comply with the following conditions -
(a) the main walls of the premises shall be constructed of cement, brick, stone or wood covered on the inside with a substance which shall be waterproof and washable;
(b) the floor shall be of cement and sloped to allow water used for washing to flow to drains which shall be so constructed as to carry such water into a soakage pit outside the premises. Every such drain and soakage pit shall be closed to the open air and protected against access by any animal or human and so arranged as not to cause nuisance;
(c) the premises shall either be ventilated on at least 2 sides by windows large is enough to permit a good draught or air-conditioned in such a manner as to provide an adequate circulation of air;
(d) there shall be no space between walls and roof, and the roof shall be of permanent impermeable material;
(e) any spaces giving access from outside whether for light or ventilation shall be protected by fly proof screens and where appropriate, such as at ground level, shall also be protected by metal grills to prevent the entry of rats;
(f) all meat exposed for sale shall be suspended inside butcheries on hooks made of non-degenerating and washable metal and shall be protected from flies;
(g) there shall be at least 1 tap with running water inside the premises and facilities for staff to wash their hands; and
(h) the premises shall not be within 5 metres of any refuse dump, stable, poultry house or any other premises of a nature likely to cause contamination of meat.
STORAGE OF MEAT
(2) In no case shall meat be frozen before being placed on sale if it is to be offered for sale as chilled meat.
(3) If any butcher has no cold storage chamber which complies with the requirements of subsection (1) all carcasses intended for sale in his butchery shall be stored at a cold store on his behalf.
(4) Every butchery shall be equipped with efficient refrigeration apparatus where the pieces of meat which have been cut for sale shall be kept at a temperature not exceeding 6o C before being placed on sale, and not exceeding 15o C when displayed for sale.
(5) All carcasses awaiting processing in a cannery shall be stored in a cold store in which the temperature does not fall below 0o C or rise above 4o C.
(6) All butcheries, canneries and premises where foodstuffs of animal origin are prepared or placed on sale shall always be kept clean and hygienic.
(7) All waste matter shall be placed in a container provided with a lid and every such container shall be emptied and washed daily.
INSPECTION OF MEAT
(2) No butcher shall have on his premises any meat, carcass or offal which has not been inspected and passed as fit for human consumption by a meat inspector.
(3) Any meat found in any butchery, cold store or cannery to be unfit for human consumption may be seized and destroyed. Written notice of such seizure and the reason for it shall be given by the meat inspector at the time of seizure to the owner of the premises in which the meat was seized.
(4) No person being the holder of a butcher's licence or being in charge of a cold store or cannery shall permit the entry to his premises of any meat unless it comes from an approved abattoir by means of transport which complies with the provisions of section 7:
Provided that this subsection shall not apply to any premises which are within an area in respect of which the Abattoirs Act, Cap. 99 has not yet been brought into operation.
(5) No person shall cause or permit any meat intended to be sold or exported to be transported from any holding to any place in the urban areas of Port Vila and Luganville or overseas except under conditions of emergency agreed beforehand with the veterinary officer.
TRANSPORT OF MEAT
(a) the interior of the vehicle shall be comprised of surfaces which are of smooth and non-absorbent materials to facilitate cleaning;
(b) the interior of the vehicle shall be fly-proof and dust-proof;
(c) the interior of the vehicle, and in particular the roof thereof, shall be thermally insulated; and
(d) the interior of the vehicle shall be fitted with rails to enable carcasses to be carried in the slung position.
(2) No person shall transport cut or prepared meat to or from a butchery, cold store, cannery or other place used for the preparation or sale of meat otherwise than in a clean and hygienic container so that -
(a) all meat is packed inside of such containers the inside surfaces of which are of smooth, non-absorbent, non-corrodible materials to facilitate cleaning;
(b) adequate refrigeration is provided to maintain the meat as chilled meat or frozen meat as defined;
(c) all such containers shall bear the stamp of a meat inspector or veterinary officer as prescribed in section 30 of the Abattoirs Act, Cap. 99.
INSPECTION OF PREMISES
RIGHTS OF ACCESS BY INSPECTORS
NOTICES BY MEAT INSPECTORS
(2) Such notification shall specify the period of time which the proprietor shall be granted for the purpose of carrying out the said alterations or improvements:
Provided that such period shall not exceed 3 months from the date of the notification being received by the person to whom it is addressed.
(3) Should the specified period be exceeded, the principal veterinary officer may apply to the court for an order that the premises be closed until such time as the required alterations or improvements have been completed to the satisfaction of the principal veterinary officer:
Provided that such closure shall be without prejudice to the institution of proceedings against the owner of the premises under the provisions of section 12.
CLOSURE OF BUTCHERY
(a) following the issue of an order under section 10(3), the owner of the premises has failed within 3 months to comply with the notice served under section 10(1); or
(b) at the time that proceedings are instituted under section 12(2) the principal veterinary officer so requests, the court may order the closure of the premises:
Provided that it shall be open to the owner to show cause why such order should not be made.
(2) Any premises in respect of which an order under subsection (1) has been made shall only be reopened for use as a butchery, cold store or cannery (whether under the proprietorship of the same person or otherwise) with the written consent of the principal veterinary officer and the court.
OFFENCES AND PENALTIES
(2) Any person who fails to comply with any instructions issued under the provisions of subsections (1) and (2) of section 11 shall be guilty of an offence and upon conviction shall be liable on conviction to a fine of VT100,000 or imprisonment for a term of 6 months or to both such fine and imprisonment.
(3) Any person who fails to comply with a provisional or a final closure order issued under the provisions of section 10(3) or 11(1) shall be guilty of an offence and upon conviction shall be liable to a fine of VT100,000 or imprisonment for a term of 6 months or to both such fine and imprisonment.
ENFORCEMENT OF ACT
13. The principal veterinary officer is charged with the application of this Act.
REGULATIONS
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URL: http://www.paclii.org/vu/legis/consol_act1988/ba121