Paragraph 1

any material for wrapping fresh meat does not cause a deterioration in the organoleptic characteristics of such meat or transmit to it any substance harmful to human health and that, subject to paragraph (2) below, only transparent and uncoloured wrapping material is used except where the wrapping material used conforms to the requirements of sub-paragraph (e) below;

the wrapping operation is carried out immediately after cutting and in an hygienic manner and that wrapping material is not re-used for wrapping fresh meat;

cut fresh meat, other than cuts of pig belly and pork fat, is wrapped in accordance with sub-paragraphs (a) and (b) above unless it is transported hanging up;

wrappings contain fresh meat of only one animal species;

wrapped fresh meat is packaged in accordance with the requirements of Part II of this Schedule, save that where the wrapping material used fulfils the requirement of packaging in accordance with the provisions of sub-paragraphs 1(a), (b) and (c) of Part II of this Schedule, it does not in addition require to be packaged; and

all fresh meat wrapped in commercial portions intended for direct sale to the consumer bears a reproduction of the health mark on the wrapping material or in a clearly visible label affixed to the wrapping material.