Any further applications for approval will be considered on their merits.Grampian County Pork Ltd (Buckie) Buccleuch Scotch Beef, Castle DouglasSandyford Abattoir Ltd, Paisley Millers of Speyside, Grantown on SpeyJohn M Munro Ltd, Dingwall St Andrews AbattoirBryson Meats Ltd, Strathaven Rhinds of ElginKepak Buchan, Turriff Wick SlaughterhouseMathers (Inverurie) Ltd James Chapman Ltd, ShottsOrkney Meat Ltd, Kirkwall Wishaw AbattoirScotch Premier Meat, Inverurie ABP Bathgate LtdScotbeef Bridge of Allan R Y Henderson & Sons, LinlithgowRobertson's Fine Foods, Ardrossan Scottish Borders Abattoir, GalashielsD S Stevenson, Dunblane Blackwaterfoot Slaughterhouse, ArranMcIntosh Donald, Portlethen G McTaggarts, IslayHighland Meats Ltd, Saltcoats Matheson Jess Ltd, BrechinABP Perth Heather Isle Meats, StornowayBiggar Wholesale Meats Scarinish Slaughterhouse, TireeRamsay of Carluke G D Vivers & Sons, AnnanGrampian County Pork, Matheson Jess Ltd, Dundee Halls Ltd, Broxburn Shetland Pork, ShetlandMagnus Smith, Shetland Shetland SlaughterhouseA K Stoddart, Ayr To obtain approval abattoirs must:(i) have a current licence under the Fresh Meat (Hygiene and Inspection) Regulations 1995;(ii) have adequate facilities to cleanse and disinfect each livestock vehicle before it leaves the premises;(iii) have adequate drainage;(iv) provide full veterinary ante-mortem inspection for all animals, and(v) have adequate management systems to ensure slaughter of animals within 24 hours of their arrival on the premises.Journeys from farm to slaughter must be direct, without a scheduled stop and should be completed within four hours. Longer journeys may...