Division 3 Carrying out of the visual examination

The sample is to be visually examined after removal of the packaging.

The sample is to be examined by at least two assessors.

When carrying out the visual examination, the assessors must take account of the following factors:

1. (a)

   not each part of the surface of the sample needs to be seasoned up to the same degree;

2. (b)

   absence of seasoning on creases or folds of the loosened inner fillet is unimportant for determining whether or not the seasoning has been applied over the whole surface;

3. (c)

   observation of white pepper is more difficult than that of black pepper;

4. (d)

   observation of pepper on a surface of lightly coloured meat (for example, breast meat) is easier than the observation of pepper on a surface of dark coloured meat (for example, thigh bone meat).