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Paragraph 1

Original text. Later amendments are not shown.

The occupier of the cold store shall ensure that fresh meat is—

(a)

kept at a constant internal temperature of not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat;

(b)

handled, loaded, unloaded and stored in an hygienic manner and, in particular, that it is loaded and unloaded under cover;

(c)

adequately protected during storage from the risk of contamination including taint;

(d)

identifiable as to origin while it is being stored; and

(e)

made available for inspection on request by an inspector or official veterinary surgeon.