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Ritual slaughter is performed at one slaughterhouse in accordance
with the Mohammedan religion for the supply of mutton
for shipping crews and to meet the demands of the increasing
Mohammedan population in the East-End of London.
The Meat Inspection Regulations, 1963, came into operation
on the 1st October, 1963.
These Regulations now make it compulsory for every Local
Authority to ensure that 100% inspection of the carcases and
organs of every animal slaughtered for sale for human consumption
within their district is carried out by competent officers. The
Regulations permit the Local Authorities to make a charge for
this service, and this Council resolved to make the maximum
charges allowed which are as follows:—
Cattle and Horses 2/6d. Calves and Pigs 9d. Sheep 6d.
When these charges were first introduced, it was not surprising
that the local meat traders objected to making payment
on principle, especially as they had had this service free for a number
of years. In fact, two of the meat traders exercised their
right under the Regulations, and appealed to the Minister against
what they considered to be excessive charges.
The Minister asked to be provided with a statement of cost
showing how the charges had been established. After studying
these, the Minister affirmed that the charges were in order and
dismissed the appeals.
These Regulations contain certain requirements that the meat
trade must comply with in order to facilitate the inspections.
They also contain detailed instruction regarding the method
of inspections and procedure to be adopted, and reqiure the inspectors
to mark all carcases, that have been passed as fit for
human consumption with an official stamp. This naturally places
a great responsibility on the inspector.
In the Schedule annexed to the Regulations, there are no less
than 37 diseases and pathological conditions which can render a
carcase unfit and the Inspector must be conversant with all these.
Slaughtering takes place in the Borough on seven days a week
and the Public Health Inspectors attend the slaughterhouses late
in the evenings and on Saturdays and Sundays to ensure that
100% inspection of all meat produced in the Borough is maintained.
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