{
  "url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1992/regulation-21",
  "json_url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1992/regulation-21.json",
  "legislation": "uksi/1992/2037",
  "legislation_title": "The Fresh Meat (Hygiene and Inspection) Regulations 1992",
  "legislation_url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1992",
  "path": "regulation/21",
  "kind": "regulation",
  "number": "21",
  "heading": "Duties of occupier",
  "text": "(1) The occupier of any licensed premises shall—\n(a) keep a record adequate to show the number of animals received into, and the amounts of fresh meat despatched from, the premises during each week;\n(b) take all practicable steps to secure compliance by any person employed by him or by any person invited on to the premises, with the provisions of these Regulations;\n(c) ensure that an official veterinary surgeon, inspector or a veterinary officer is provided with adequate facilities so as to enable him to carry out his duties under these Regulations and that he is given such reasonable assistance and access to records as he may from time to time require for that purpose;\n(d) take all necessary measures to ensure that, at all stages of production, the requirements of these Regulations are complied with and he shall carry out checks on the general hygiene of conditions of production in his establishment to ensure—\n(i) that equipment and, if necessary, fresh meat, comply with the requirements of these Regulations;\n(ii) that a record in permanent form, which shall be made available to the official veterinary surgeon or inspector upon request, is kept in respect of the matters specified in sub-paragraph (i) above for a period of at least two years;\n(iii) the proper application of the health mark, as provided for in regulation 11(4) above, including any labels on which the health mark is printed;\n(iv) that the official veterinary surgeon, inspector or the appropriate Minister is notified immediately when any information at the occupier’s disposal reveals a serious health risk; and\n(v) in the event of a serious health risk, the withdrawal of fresh meat which has been obtained under or stored in similar conditions (as the case may be) and is likely to present the same risk.\n(2) The occupier of an approved premises shall arrange or establish a staff training programme to enable staff to comply with hygiene appropriate to the operations on those premises.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1992/2037/regulation/21",
    "retrieved_at": "2026-10-29T14:17:04.922908+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."
}