{
  "url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-regulations-1987/schedule-13/paragraph-3",
  "json_url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-regulations-1987/schedule-13/paragraph-3.json",
  "legislation": "uksi/1987/2237",
  "legislation_title": "The Fresh Meat Export (Hygiene and Inspection) Regulations 1987",
  "legislation_url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-regulations-1987",
  "path": "schedule/13/paragraph/3",
  "kind": "paragraph",
  "number": "3",
  "heading": null,
  "text": "The occupier shall ensure that fresh meat intended for export is—\n(a) kept at a constant internal temperture of not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen meat;\n(b) supervised by an authorised officer of the Council at the time of loading for despatch;\n(c) handled, loaded and unloaded, stored and, if freezing is carried out, frozen in a hygienic manner, and in particular that it is loaded and unloaded under cover;\n(d) adequately protected during storage from the risk of contamination including taint;\n(e) stored separately from meat which is not eligible for export in accordance with these Regulations;\n(f) identifiable as to origin while it is being stored;\n(g) made available for inspection on request by an authorised officer of the Council;\n(h) if frozen, so frozen by a rapid method.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1987/2237/schedule/13/paragraph/3",
    "retrieved_at": "2026-10-29T16:14:06.171251+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}