| (a) | Poultry Meat Examiner Level 1 |
Poultry meat examiners level 1 are abattoir appointed meat inspection personnel and are added in this section to complete the scope of meat inspection personnel and not to define their role under assignees:
| (i) | Conduct meat examination of carcasses and offal under supervision of a senior meat inspection personnel. |
| (ii) | Monitoring of the dispatch processes. |
| (iii) | Monitoring of the handling of condemned material until safe disposal. |
| (b) | Poultry Meat Examiner Level 2 |
| (i) | A PME Level 2 may perform any of the functions of a PME level 1 |
| (ii) | Responsible for meat inspection at recovery point |
| (iii) | Monitoring of the slaughter processes. |
| (iv) | Monitoring and direct supervision of the meat examination by the PME level 1(s) |
| (v) | Verification of the abattoir hygiene management system. |
| (vi) | Approval of the products after the assessment of the slaughter and meat examination processes and abattoir hygiene management. |
| (vii) | Prepare and submit to the PEO a monthly report on the meat inspection service, including slaughter statistics. |
Meat inspectors will be attached to all high throughput abattoirs to perform the same activities as for PME 2 as described above.
| (i) | A poultry/rabbit abattoir must have access to the service of a veterinarian to carry out farm health and welfare management systems. This must include: |
| • | An applicable flock health control programme, which includes verification that all day old chicks placed comply with Salmonella control and pathogen reduction programmes as well as the necessary vaccination requirements. |
| • | Farm flock health certification before catching, including compliance with withdrawal periods |
| • | Disease control measures including: |
| • | Ecto and endoparasite control of birds. |
| • | Treatment of sick and/or injured birds. |
| • | Post mortem examination of dead birds on the farm and at the abattoir. |
| (ii) | Prepare and submit to the PEO a report on the meat inspection service(s) conducted. |
| (iii) | Verification of the abattoir hygiene management system. |
