{
  "url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-scotland-regulations-1987/schedule-3/paragraph-1",
  "json_url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-scotland-regulations-1987/schedule-3/paragraph-1.json",
  "legislation": "uksi/1987/800",
  "legislation_title": "The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987",
  "legislation_url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-scotland-regulations-1987",
  "path": "schedule/3/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": null,
  "text": "The cold store shall have –\n(a) adequate facilities for the hygienic reception, handling, storage, inspection and despatch of meat;\n(b) adequate means and procedures, including fixed apparatus for mechanical or electrical recording of temperatures, for ensuring that each storage chamber is maintained at the temperatures required by paragraph 3 of Schedule 13;\n(c) adequate artificial lighting in all storage chambers;\n(d) adequate changing, washing and toilet facilities; the surfaces of the walls and floors of such rooms shall be smooth, washable and impermeable;\n(e) adequate facilities to ensure that meat and receptacles containing or intended to contain meat are not permitted to come into contact with the floor;\n(f) adequate protection against the entry of insects, vermin and birds;\n(g) interior wall surfaces faced with smooth, durable, impervious and washable material, which shall be of a light colour, up to a height of not less than the usable storage height;\n(h) floor surfaces which are waterproof and rotproof;\n(i) doors and door frames made of a hard wearing, non-corrodible material and, if made of wood, faced on both sides with a smooth, impermeable covering;\n(j) insulation materials which are rotproof and odourless;\n(k) if applicable, at places readily accessible to the work stations, suitable facilities adequately equipped with hot and cold or warm running water at a suitable temperature for the washing of hands by persons handling meat; disposable towels, which shall only be used once, shall be provided in a suitable container and a receptacle shall be provided for used towels;\n(l) in rooms were unwrapped fresh meat is handled or stored, equipment and fittings must be constructed of a durable and impervious material other than wood, resistant to corrosion and capable of being kept clean;\n(m) suitable refrigeration equipment which will enable the internal temperature of meat to be maintained at the level prescribed in Schedule 13; such equipment shall include satisfactory drainage which presents no risk of contamination of the meat;\n(n) suitable facilities for the exclusive use of the veterinary service;\n(o) an adequate number of changing rooms with smooth, waterproof, washable walls and floors, wash basins and flush lavatories, not opening directly on to the work rooms; a sufficient number of wash basins shall be provided close to the lavatories; the wash basins shall have hot and cold running water or water premixed to a suitable temperature; sufficient materials for cleaning and disinfecting hands, and disposable hand towels which can be used once only shall be provided;\n(p) on all hand washing facilities in work rooms, changing rooms and rooms associated with the sanitary conveniences, taps which are not operable by hand or arm;\n(q) a sufficient, clean and wholesome supply of water available at an adequate pressure throughout the premises, and a sufficient, clean, constant and wholesome supply of hot water under adequate pressure available in the work rooms during working hours; such water shall meet the requirements of Council Directive 80/778/EEC and records of the results of water tests and any consequent action shall be available at all times to an official veterinary surgeon or to a veterinary officer and shall be kept for a period of not less than three years.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [
    {
      "type": "inserted",
      "affecting": "uksi/1991/289",
      "affecting_title": "The Fresh Meat Export (Hygiene and Inspection) (Scotland) Amendment Regulations 1991"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1987/800/schedule/3/paragraph/1",
    "retrieved_at": "2026-10-29T16:27:17.567080+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."
}