# Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin, Division 5

Extent: E+W+S+N.I.

Chilling must begin within a reasonable period of time after killing and achieve a temperature throughout the meat of not more than 7 °C. Where climatic conditions so permit, active chilling is not necessary.

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Source: https://www.legislation.gov.uk/eur/2004/853/annex/III/section/IV/chapter/II/division/5 (the official version)
Page: https://openlegislation.uk/eu-regulation-2004-853/annex-III/section-IV/chapter-II/division-5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.