PIG INDUSTRY ACT: SUBSIDIARY LEGISLATION(CHAPTER 251 )

Details: Created: 30 November -0001

CHAPTER 251 - PIG INDUSTRY ACT: SUBSIDIARY LEGISLATION

INDEX TO SUBSIDIARY LEGISLATION

Pig Industry Levy (Withdrawal) Order

Pig Industry (Definition of Areas) Notice

Pig Industry (Grading) Regulations

Pig Industry (Powers of Inspectors) Regulations

PIG INDUSTRY LEVY (WITHDRAWAL) ORDER

[Section 5]

[RETAINED AS PER SECTION 15 OF THE INTERPRETATION AND GENERAL PROVISIONS ACT]

Arrangement of Paragraphs

Paragraph

1. Title

2. Withdrawal of levy

SI 59 of 1966.

[Order by the Minister]

1. Title

This Order may be cited as the Pig Industry Levy (Withdrawal) Order.

2. Withdrawal of levy

The Levy imposed in pursuance of the Act on pigs is hereby wholly withdrawn.

PIG INDUSTRY (DEFINITION OF AREAS) NOTICE

[Section 12]

[RETAINED AS PER SECTION 15 OF THE INTERPRETATION AND GENERAL PROVISIONS ACT]

Arrangement of Notices

Notice

1. Title

2. Definition of areas

GN 368 of 1960,

GN 497 of 1964.

[Notice by the Minister]

1. Title

This Notice may be cited as the Pig Industry (Definition of Areas) Notice.

2. Definition of areas

The areas within—

(a) 11.2 kilometres of the Lusaka Post Office;

(b) 8 kilometres of the Kitwe, Livingstone, Luanshya, Mufulira and Ndola Post Offices,

are hereby defined as areas in Zambia within which the carcasses of all pigs slaughtered for sale or export in any form whatsoever shall be graded immediately after slaughter in accordance with the provisions of the Pig Industry (Grading) Regulations.

PIG INDUSTRY (GRADING) REGULATIONS

[Section 19]

[RETAINED AS PER SECTION 15 OF THE INTERPRETATION AND GENERAL PROVISIONS ACT]

Arrangement of Regulations

Regulation

1. Title

2. Interpretation

3. Cold dressed weight

4. Grading of pig carcasses

5. Regrading of pig carcasses

6. Dealing in pig carcasses in defined areas

7. Interference with markings on pig carcasses

8. Returns to be furnished by Government graders

9. Appeals against decisions of Government graders

10. Serial numbers

FIRST SCHEDULE

SECOND SCHEDULE

THIRD SCHEDULE

Act 13 of 1994,

GN138 of 1960,

GN 140 of 1961,

GN 362 of 1962,

GN 52 of 1963,

GN 285 of 1963,

GN 89 of 1964,

SI 47 of 1975.

[Regulations by the Minister]

1. Title

These Regulations may be cited as the Pig Industry (Grading) Regulations.

2. Interpretation

In these Regulations, unless the context otherwise requires—

"dead weight" means cold dressed weight as determined in accordance with regulation 3;

"defined area" means an area defined under section 12 of the Act;

"registered exporter" means any person registered or deemed to be registered in terms of regulation 4 of the Pig Industry (Prices) Regulations;

"slaughter-house" means a slaughter-house operated by a local authority, or a bacon factory.

[As amended by GN 140 of 1961; 89 of 1964]

3. Cold dressed weight

The cold dressed weight of a pig carcass shall be determined by weighing the carcass within one hour of slaughter and by deducting three per centum to the nearest kilogram from the weight so obtained.

4. Grading of pig carcasses

(1) The carcasses of pigs liable to be graded in terms of the Act shall be graded by a Government grader at a slaughter-house in accordance with the provisions of the First Schedule in one or other of the grades there specified.

(2) The carcasses of pigs which have been graded in terms of sub-regulation (1) shall be marked by a Government grader with a roller-mark in accordance with the provisions of the Second Schedule:

Provided that—

(i) the carcasses of pigs slaughtered for export from Zambia by a registered exporter;

(ii) internal cuts of meat,

shall not be so marked.

[As amended by GN 140 of 1961; 89 of 1964]

5. Regrading of pig carcasses

A Government grader may regrade a carcass if—

(a) a defect caused by—

(i) soft and oily fat; or

(ii) fishy flavour or other taint,

was not apparent when the carcass was graded; or

(b) the pig was slaughtered as a casualty; or

[Am by GN 285 of 1963.]

6. Dealing in pig carcasses in defined areas

No person shall sell at, distribute in or consign or deliver to any place within a defined area the carcass of any pig slaughtered in Zambia—

(a) liable to be graded in terms of the Act which has not been graded and marked in accordance with the provisions of these Regulations; or

(b) slaughtered outside that defined area unless it has been graded and marked in accordance with the provisions of these Regulations as though it was a pig carcass liable to be graded in terms of the Act.

[GN 56 of 1963 as amended by GN 89 of 1964.]

{mprestriction ids="2,3,5"}

7. Interference with markings on pig carcasses

No person other than the consumer shall remove the skin of a pig carcass graded in terms of regulation 4 or interfere in any way with the marking thereon.

8. Returns to be furnished by Government graders

A Government grader shall, in respect of every pig carcass graded by him in terms of regulation 4, furnish to the person who slaughtered the pig a return, in duplicate, in the form prescribed in the Third Schedule. One copy of such return shall be forwarded by the person who slaughtered the pig to the seller when payment is made and one copy shall be retained by the person who slaughtered the pig.

9. Appeals against decisions of Government graders

(1) Any person whose pig carcass has been classified and graded in terms of regulation 4 and who is dissatisfied with the decision of the Government grader in regard to the classification or grading of such carcass shall, subject to the provisions of sub-regulation (2), be entitled to appeal to the Chief Animal Husbandry Officer of the Department of Agriculture against such decision.

(2) No appeal shall lie in terms of this regulation unless such person (hereinafter referred to as the appellant)—

(a) notifies the Government grader on the same day as the decision in regard to the classification or grading of the carcass is given and before the carcass is removed from the place of grading, of this intention to appeal;

(b) within seventy-two hours of notifying the Government grader of his intention to appeal, lodges with the Permanent Secretary a notice of appeal and a deposit in the sum of three hundred fee units.

(3) An appeal lodged in terms of this regulation shall be decided by the Chief Animal Husbandry Officer of the Department of Agriculture or by a person with a special knowledge of meat grading nominated by him, and the decision of such officer or person shall be communicated to the (4) If an appeal lodged in terms of this regulation—

(a) is upheld, the sum of three hundred fee units deposited in respect thereof shall be refunded to the appellant;

(b) is dismissed, the sum of three hundred fee units deposited in respect thereof, shall, unless the Chief Animal Husbandry Officer of the Department of Agriculture otherwise directs, be forfeited by the appellant and paid into the general revenues of the Republic in aid of the costs of the appeal.

[As amended by GN 89 of 1964 and Act 13 of 1994.]

10. Serial numbers

Any person who slaughters a pig, the carcass of which is liable to be graded in terms of the Act, shall—

(a) institute a system of serial numbers;

(b) clearly mark the pig carcass with the appropriate serial number before it is graded by a Government grader;

(d) furnish a return to the Government grader showing, in respect of such pig carcass, the serial number marked thereon, the dead weight thereof and the name of the seller.

[As amended by GN 140 of 1961.]

FIRST SCHEDULE

[Regulation 4]

CLASSES AND GRADES OF PIG CARCASSES

1. A pig carcass which weighs—

(a) less than 30 kg shall be classified as an Underweight Pig;

(b) not less than 30 kg and not more than 55.5 kg shall be classified as a Porker;

(d) more than 74.5 kg but not more than 95 kg shall be classified as a Heavy Hog;

(e) over 95 kg shall be classified as a Manufacturing Pig.

2. An Underweight Pig carcass shall be graded as B Manufacturing.

3. Subject to the provisions of paragraph 4, a Porker shall be graded as follows:

Grade 1 — Carcass very well fleshed; side long; good depth of loin; shoulder, head and collar light; hams broad and well fleshed; back fat neither excessive nor deficient; fat reasonably white and firm; suitable fat covering over breast bone; fine bone with well sprung ribs; skin thin and smooth. Skin pigmentation may be present if it is so faint that it does not distract from the value of the carcass. Excellent all-round suitability for pork.

Grade 2 — Of good all-round suitability for pork but lacking Grade 1 standard as defined above.

Grade 3 — Below standard of Grade 1 or 2 on account of excessive fatness or under finish.

4. A Porker shall be Grade 3 or Manufacturing if—

(a) it has faulty conformation;

(b) the carcass has a fishy flavour or other taint;

(i) a male pig not castrated within twelve weeks of birth;

(ii) a pig suffering from disease or injury rendering it unsuitable for the fresh pork trade.

5. A Baconer shall be graded as follows—

Maximum Fat Measurements

Minimum Fat Measurements

Mid Back

Shoulder

Rump

Mid Back

Super Grade A.

25 mm

40 mm

25 mm

15 mm

Grade A

30 mm

45 mm

30 mm

15 mm

Grade B

35 mm

55 mm

35 mm

15 mm 6. A Heavy Hog shall be graded as follows—

Maximum Fat Measurements

Minimum Fat Measurements

Mid Back

Shoulder

Rump

Mid Back

Grade A

40 mm

60 mm

40 mm

20 mm

Grade B

45 mm

65 mm

45 mm

20 mm

Grade C

50 mm

70 mm

50 mm

20 mm

METHOD OF DETERMINING PAYMENT GRADES

7. A Baconer which is—-

(a) Super Grade A on the middle of the back and Super Grade A at one other point but is one or more grades below Grade A at the remaining point shall be graded as Super Grade A;

(b) Grade A on the middle of the back and either Super Grade A or Grade A at one other point shall be graded as Grade A;

(c) Super Grade A, Grade A or B on the basis of carcass measurement but which has a split-back that reduces the value of the carcass, may be down-graded one or more grades according to the extent to which the value of the carcass has, in the opinion of the grader, been reduced but it shall not be graded below Grade B:

Provided that if the loss of value is less than the equivalent of one grade the weight for payment may be reduced to cover the loss.

8. A Baconer shall be graded as either B or Manufacturing if—

(a) in the opinion of the Government grader it is unsuitable for the making of bacon on account of—

(i) faulty conformation;

(ii) softness or oilness;

(b) it was before slaughter—

(i) a male pig which has not been castrated within twelve weeks of birth;

(ii) a rig pig of which the carcass is unsuitable for the making of bacon;

(iii) a sow;

(iv) a gilt which has reached a stage of pregnancy which renders the carcass unsuitable for the making of bacon;

(v) a pig suffering from disease or injury rendering the carcass unsuitable for the making of bacon;

9. For the purpose of determining the fat measurements of a Baconer or Heavy Hog—

(a) the measurements shall be taken with a standard pattern gauge approved by the Minister;

(b) the mid back measurement shall be taken at the middle of the back where the fat is thinnest;

(d) the rump measurement shall be taken at the middle of the rump muscle.

10. A Baconer or Heavy Hog shall be graded according to the highest grade applicable to its measurements.

11. A Heavy Hog which is—

(a) Grade A on the middle of the back and Grade A at one other point but is one or more grades below Grade B at the remaining point shall be graded as Grade A;

(b) Grade B on the middle of the back and either Grade A or B at one other point shall be graded as Grade B;

(c) Grade A, B or C on the basis of carcass measurement but which has a split-back that reduces the value of the carcass, may be down-graded one or more grades according to the extent to which the value of the carcass has in the opinion of the grader, been reduced but it shall not be graded below Grade C:

Provided that if the loss of value is less than the equivalent of one grade the weight for payment may be reduced to cover the loss.

12. A Heavy Hog shall be graded as either C or Manufacturing if—

(a) in the opinion of the Government grader it is unsuitable for processing on account of softness or oiliness;

(b) it was before slaughter—

(i) a male pig which has not been castrated within twelve weeks of birth;

(ii) a rig pig of which the carcass is unsuitable for processing;

(iii) a gilt which has reached a stage of pregnancy which renders the carcass unsuitable for processing;

(iv) a sow;

(v) a pig suffering from disease or injury rendering the carcass unsuitable for processing;

13. A Manufacturing Pig shall be graded as either A, B or Inferior on the Government grader's assessment of the general appearance and quality of the carcass.

14. Any reference in this Schedule to the weight of a pig carcass shall be construed as a reference to the cold dressed weight of that carcass.

[As amended by SI 47 of 1975.]

SECOND SCHEDULE

[Regulation 4]

ROLLER-MARKINGS FOR PIG CARCASSES

Class and Grade

Roller-mark

Underweight Pig:

Grade B Manufacturing

B Manufacturing

Porker:

Grade 1

Grade 2.

Grade 3

Baconer:

Super Grade A

Grade A

Grade B

Manufacturing Pig:

Grade A

AMFR

Grade B

BMFR

Inferior

Heavy Hog:

Grade A

Grade B

Grade C

[As amended by SI 47 of 1975]

THIRD SCHEDULE

[Regulation 8]

PIG CARCASS GRADING RETURN

(To be completed by Government Grader in triplicate)

Name of Seller ............................................................................................................

Register No. of Seller ..................................................................................................

Address .......................................................................................................................

Number of Pigs Graded ...............................................................................................

Slaughtered at ..............................................................................................................

Date of slaughter ................................................................................................. 20 ....

Factory Lot No. ..............................................................................................................

Factory Serial No.

Ear No.

Cold Dressed Weight

Class

Back Fat Grades

Payment Grade

Rump

Mid Back

Shoulder

Total

Deductions

Abbreviations: "Class Column", B = Baconer, U/P = Underweight Pig, H = Heavy Hogg, P = Porker, MFR = Manufacturing.

Date ..................., 20 ............

Signature of Government Grader .....................................................

(This signature confirms particulars relating only to grading)

[Am by SI 92 of 1975]

PIG INDUSTRY (POWERS OF INSPECTORS) REGULATIONS

[Section 19]

[RETAINED AS PER SECTION 15 OF THE INTERPRETATION AND GENERAL PROVISIONS ACT]

Arrangement of Regulations

Regulation

1. Title

2. Inspection of premises

3. Production of documents

4. Written authority

GN 140 of 1960,

GN 89 of1964.

[Regulations by the Minister]

1. Title

These Regulations may be cited as the Pig Industry (Powers of Inspectors) Regulations.

2. Inspection of premises

An inspector may inspect—

(a) any slaughter-house or bacon factory;

(b) any premises where pig carcasses or pig products are sold;

for the purpose of ascertaining whether any pig carcass on pig product therein has been graded and roller-marked in accordance with the Pig Industry (Grading) Regulations.

[As amended by GN 89 of 1964.]

3. Production of documents

(1) An inspector may demand the production of—

(a) any bacon factory licence;

(b) any book, register or account relating to the slaughter of pigs and the sale of pig carcasses and pig products.

(2) An inspector may seize any licence, book, register or account referred to in sub-regulation(1).

4. Written authority

When exercising any powers conferred by these Regulations, an inspector shall, if so required, produce a written authority from the Minister to exercise such powers.{/mprestriction}

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