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


The occupier shall ensure that fresh meat intended for export is –
(a) kept at an internal temperature of not more than +7C for carcase and cuts and +3C for offal and, if frozen, maintained at a temperature of not more than–12C;
(b) supervised by an official veterinary surgeon or inspector 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 handled, 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 official veterinary surgeon or inspector.

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Source: https://www.legislation.gov.uk/uksi/1987/800/schedule/13/paragraph/3 (the official version)
Page: https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-scotland-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.