Vanuatu Consolidated Legislation - 1988
Commencement: 7 September 1967
LAWS OF THE REPUBLIC OF VANUATU
REVISED EDITION 1988
JR 13 of 1967
JR 18 of 1977
ARRANGEMENT OF SECTIONS
21. Premises substandard
To control the supply and inspection of meat in Vanuatu.
"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;
“meat" means the flesh of any animal of the bovine, ovine, equine, caprine or porcine species;
"Minister" means the Minister responsible for livestock;
"stock-breeder" means the owner of any animal who takes or causes it to be taken to a slaughterhouse with the intention that its flesh shall be used for human consumption.
APPOINTMENT OF MEAT INSPECTOR
CONSTRUCTION OF SLAUGHTERHOUSES
(a) all floors are waterproof and designed so as to prevent slipping thereon and have such a slope and drainage channels as will permit liquid to flow away;
(b) all interior walls are coated with a substance that is unbreakable, waterproof, smooth and imperishable;
(c) there are sufficient taps supplying drinking water to permit the cleaning of the slaughterhouse;
(d) a wash basin or other facilities for hand washing by the slaughterhouse staff is provided;
(e) there is adequate lighting in all parts of the slaughterhouse.
DESIGN OF SLAUGHTERHOUSES
4. Every slaughterhouse shall be so designed that -
(a) from the time when the living animal enters the premises until the time when the meat and offal are taken away, there may be such a continuous movement as will prevent any such meat or offal already prepared being contaminated by animals awaiting slaughter or by waste meat or animal by-products;
(b) every slaughterhouse where more than I animal is killed at a time shall have a separate room for the reception of meat awaiting despatch large enough to hold all the meat that can be produced in I day and fitted with insect-proof screens to protect such meat from contamination by flies and other insects;
(c) it shall have a cattle yard of sufficient size to accommodate the maximum number of animals that can be slaughtered in 1 day and to enable such animals to have proper rest while awaiting slaughter;
(d) that part of the premises to be used for slaughtering and bleeding shall be of sufficient size to provide for the maximum number of animals that can be slaughtered in 1 day;
(e) where they exist that part of the premises where emptying and- first washing of the abdominal organs (stomachs and intestines) take place and the tripery shall be separate from but close to the trimming room.
EQUIPMENT OF SLAUGHTERHOUSES
(a) easily washable metal or plastic receptacles or wheelbarrows for the handling and transport of meat or waste meat;
(b) hooks, trays and tables to permit the inspection of offal and heads;
(c) equipment for the washing and cleaning of instruments and tools required for work and inspection.
CLEANLINESS OF SLAUGHTERHOUSES
(2) No person shall smoke in a slaughterhouse.
(3) No person shall cause or permit any animal other than those to be slaughtered to enter a slaughterhouse.
SLAUGHTER OF ANIMALS
(2) Every animal shall be stunned by a captive holt pistol or by being shot in the head before its throat is cut.
(3) All meat and offal awaiting despatch shall be placed in the room specially provided for the purpose under the provisions of paragraph (b) of section 4.
(4) In the case of cattle the animal shall be slung up while the operations of bleeding and trimming are carried out.
(5) When the gastrointestinal mass has been removed it shall be placed directly in a receptacle or wheelbarrow especially provided for the purpose under the provisions of paragraph (a) of section 5.
(6) All waste meat shall be placed in the receptacle especially provided for the purpose under the provisions of paragraph (a) of section 5.
(7) No person shall -
(a) for the purpose of facilitating the removal of the hide inflate any carcass, except the carcass of a calf;
(b) inflate the lungs of any carcass;
(c) wipe any carcass with a cloth;
(d) open and empty the abdominal organs (stomachs and intestines) elsewhere than in a place specially provided for this purpose.
NOTIFICATION OF OPERATION
(2) If the meat inspector is unable to be present at the time in respect of which notice has been given under the provisions of subsection (1), the slaughterhouse shall not be used until such other time as the said meat inspector shall specify.
REGISTER OF SLAUGHTERING
(2) The following entries shall be made in the said register in respect of all meat intended for sale -
(a) the date of slaughter;
(b) the species, sex and age of the animal;
(c) the weight of each of the 4 quarters of the carcass.
(3) The said register shall be initialled after each inspection by a meat inspector.
INSPECTION OF ANIMALS
(2) Any such animal which is found upon inspection to be unhealthy shall be separated from those awaiting slaughter.
INSPECTION OF MEAT
(2) Irrespective of the place where the inspection is carried out the whole carcass together with all the offal shall be presented to the meat inspector.
(3) In the event of any abnormal cutting or removal of meat before inspection, the carcass shall be seized and destroyed in the presence of the stock-breeder or butcher concerned.
WEIGHING OF MEAT
(d) the name of the stock-breeder and butcher concerned.
GRADING OF MEAT
(2) No person shall export any meat that has been graded under the provisions of subsection (1) as second or third grade.
(3) No person shall sell any meat that has been graded as third grade except to a cannery for the purpose of its being prepared as a cooked meat product.
(4) After it has been graded and stamped all meat declared fit for human consumption shall be stored for at least 24 hours at a temperature not to fall below + 1o Centigrade or rise above + 4o Centigrade in a cold storage chamber.
(5) No person shall sell any meat that has not been stamped under the provisions of subsection (1). All game meat and the meat of wild cattle, pigs or goats shall automatically be placed in the third grade and used only for cooked meat products.
DESTRUCTION OF UNFIT MEAT
(2) Official notice of the destruction of meat shall be given to the stock-breeder by a meat inspector.
TRADE OF BUTCHER
(a) he shall hold a business licence to do so;
(b) he shall maintain his butchery in accordance with the provisions of section 16;
(c) he shall be medically examined at least every 6 months and shall obtain 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 shall ensure that any assistants that he may employ comply with the provisions of paragraph (c).
CONSTRUCTION OF BUTCHERIES
(a) the main walls of such premises be constructed of cement, brick, stone or wood covered with a substance which shall be waterproof and washable;
(b) the floor shall be of cement and be 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;
(c) the premises shall be ventilated on at least 2 sides by windows large enough to permit a good draught;
(d) 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;
(d) there shall be at least 1 tap with running water inside the premises.
(2) All meat shall be stored for at least 24 hours before being sold in a cold storage chamber in which the temperature does not fall below 0o Centigrade or rise above +4o Centigrade and where the carcass shall be kept slung up with adequate circulation of air round each piece. In no case shall meat be frozen before being placed on sale. If any butchery has no cold storage chamber which complies with the requirements of this subsection all carcasses intended for sale therein shall be stored at a cold storage depot and every such 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 +60o Centigrade before being placed on sale.
(3) All carcasses awaiting processing in a cannery shall be stored in cold storage chambers in which the temperature does not fall below 0o Centigrade or rise above +4o Centigrade.
(4) All butcheries, canneries and premises where foodstuffs of animal origin are prepared or placed on sale shall always be kept clean and hygienic. They shall not be in direct contact with any refuse dump, lavatory, stable, poultry house or any other premises of nature likely to cause contamination of meat.
(5) All waste matter shall be placed in a container provided with a lid and every such container shall be emptied and washed daily.
MEAT NOT INSPECTED
(2) No person shall cause or permit any meat to be transported from any plantation to any place other than a cold storage depot, a butchery or cannery if the said meat is intended for sale.
TRANSPORT OF MEAT
(2) During transit all meat shall be protected from flies, dust, rain or other external contact.
(3) All vehicles used for the transport of meat shall be presented for inspection at the request of any meat inspector who if he is not satisfied with the condition thereof may order any such vehicle to be repaired or cleaned before it may lawfully be used again for the carriage of meat.
INSPECTION OF PREMISES
ACCESS TO PREMISES
(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 such period be exceeded the veterinary officer may order the said establishment to be closed provisionally, without prejudice to any prosecution to which the offender is liable by virtue of the provisions of section 22(1), until such time as the required alterations or improvements have been completed to the satisfaction of the veterinary officer.
(4) The Minister may upon the recommendation of the veterinary officer order final closure of any premises in respect of which a provisional closure order has been issued under the provisions of subsection (3).
(2) Any person who fails to comply with any instructions issued under the provisions of section 19 shall be guilty of an offence and upon conviction thereof shall be liable to a fine not exceeding VT75,000 or to a period of imprisonment not exceeding 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 subsection (3) or (4) of section 21 shall be guilty of an offence and upon conviction thereof shall be liable to a fine not exceeding VT200,000 or to a term of imprisonment not exceeding 1 year or to both such fine and imprisonment.
(2) The Minister may by Order further extend the application of the said sections.
(3) This Act shall not apply to meat which is sold or processed for export or which is sold for consumption in any part of Vanuatu in respect of which the Abattoirs Act, Cap. 99, applies.