# The Fresh Meat (Hygiene and Inspection) Regulations 1992, Paragraph 2


Notwithstanding sub-paragraphs 1(d), (e) and (f) above and sub-paragraph 1(q) of Schedule 9—
(a) fresh meat may be cut up without first being chilled subject to the following conditions—
(i) the fresh meat is transferred directly and without risk of contamination from a slaughterhouse or farmed game processing facility to cutting premises within the same group of buildings;
(ii) cutting up takes place without delay; and
(iii) as soon as cutting up, wrapping and packaging are completed the fresh meat is placed immediately in the refrigerated room referred to in sub-paragraph 1(a)(ii) of Schedule 3 and sub-paragraph 1(i) of Part I of Schedule 5 and is brought progressively to an internal temperature of not more than +7°C for cut fresh meat and +3°C for offal;
(b) fresh meat of bovine animals, sheep and swine may, after having been placed in the refrigerated room referred to in sub-paragraph 1(i) of Schedule 2 and sub-paragraph 1(i) of Part I of Schedule 5, be cut up before reaching an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal, provided—
(i) such meat is transferred directly and without risk of contamination from the slaughterhouse to cutting premises within the same group of buildings;
(ii) cutting up takes place, in the case of fresh meat of bovine animals, within 48 hours from the end of slaughtering operations or, in the case of fresh meat of sheep and swine, within 20 hours from the end of slaughtering operations;
(iii) as soon as cutting up, wrapping and packaging are completed the fresh meat is placed immediately in the refrigerated room referred to in sub-paragraph 1(a)(ii) of Schedule 3 and sub-paragraph 1(i) of Part I of Schedule 5 and is brought progressively to an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal; and
(iv) the time between the fresh meat entering the cutting room and being placed in the refrigerated room referred to in sub-paragraph (iii) above does not exceed 60 minutes.

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Source: https://www.legislation.gov.uk/uksi/1992/2037/schedule/11/paragraph/2 (the official version)
Page: https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1992/schedule-11/paragraph-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.