✨ Meat Export Regulations
SEPT. 20.] THE NEW ZEALAND GAZETTE. 2979
“SCHEDULE—continued.
“ FIGURE III.—FROZEN PORK.
“ Diagram referred to in Article 3 (III) of this Order.
[Diagram of a pork cut with labeled sections: LEG (1), LOIN (2), FORE END (3), HAND AND SPRING (4)]
Licensees of meat-export slaughterhouses and controlling authorities of public abattoirs where slaughtering of stock for export is carried on are hereby further notified that for the purpose of complying with clause 2 of the said Order the marking-fluid to be used must be the same as that which is used under the British Ministry’s National Mark Scheme for Home-killed Beef, and which has been approved as conforming to the British Public Health Regulations.
The form of the stamp to be used for the branding or marking of meat as required by the said Order must be as follows:—
NEW ZEALAND
Samples of the marking-fluid have already been supplied to licensees of meat-export slaughterhouses. Supplies of the dye required in the manufacture of the marking-fluid are being obtained and will be available to all licensees of meat-export slaughterhouses and controlling authorities of abattoirs in due course. It will be open to licensees of such slaughterhouses and to abattoir authorities to purchase or to manufacture their own marking-fluid, but in that case the marking-fluid must conform to the foregoing requirements.
CHAS. E. MACMILLAN, Minister of Agriculture.
F
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VUW Te Waharoa —
NZ Gazette 1934, No 71
NZLII —
NZ Gazette 1934, No 71
✨ LLM interpretation of page content
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Importation of Meat into the United Kingdom Regulations
(continued from previous page)
🌾 Primary Industries & Resources13 September 1934
Meat, Importation, United Kingdom, Branding, Indication of Origin, Regulations
- CHAS. E. MACMILLAN, Minister of Agriculture