PART 7
REQUIREMENTS RELATING TO THE TRANSPORT AND CARRYING OF MEAT, FISH AND FROZEN PRODUCTS
36.
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(1) The following provisions shall apply with respect to all vehicles used in the course of food business for the transport of meat and fish or either of them, being meat and fish when transported as “Open Food”.
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(2) In the case of a closed van, the vehicle shall be covered by canvas or other washable material supported on frames or poles so as to enclose completely that part of the vehicle in which meat or fish is placed and so far as is reasonably practical the cover shall not be allowed to come into contact with the meat or fish.
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(3) The floor of the vehicle shall be impervious and fitted with movable duck boards in such a manner as to prevent the meat or fish or its wrapping from touching the floor of the vehicle.
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(4) Any receptacle or duck board in or on which meat or fish is placed and parts of any slings implements or other equipment used for the loading of meat or fish shall be kept clean and in a proper state of repair.
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(5) Every such vehicle shall be provided with a sufficient number of suitable receptacles to contain separately all offal (other than offal that has not been detached from the carcass) transported in the vehicle, such receptacles shall be constructed of impervious materials and kept clean and in good order, and conditions as to enable them to be thoroughly cleaned.
Milk
Definitions
37. In these Regulations—
“cow-keeper” means the person in whose name any milking place or pasture in which he or she keeps milking cows, is registered;
“dairy” includes any place where milk is kept for sale, and includes every room where such milk is stored;
“dairyman” means the person in whose name any “dairy” is registered;
“milk” means wherever the context permits butter, cheese, cream, and other milk products;
“milking place” means a place where cows are milked as a source or milk sale.