# The Fresh Meat Export (Hygiene and Inspection) Regulations 1987, Paragraph 3


The occupier shall ensure that fresh meat intended for export is—
(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;
(b) supervised by an authorised officer of the Council at the time of loading for despatch;
(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;
(d) adequately protected during storage from the risk of contamination including taint;
(e) stored separately from meat which is not eligible for export in accordance with these Regulations;
(f) identifiable as to origin while it is being stored;
(g) made available for inspection on request by an authorised officer of the Council;
(h) if frozen, so frozen by a rapid method.

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Source: https://www.legislation.gov.uk/uksi/1987/2237/schedule/13/paragraph/3 (the official version)
Page: https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-regulations-1987/schedule-13/paragraph-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.