{
  "url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1992/schedule-14/paragraph-1",
  "json_url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1992/schedule-14/paragraph-1.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": "schedule/14/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": null,
  "text": "The occupier of the cold store shall ensure that fresh meat is—\n(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;\n(b) handled, loaded, unloaded and stored in an hygienic manner and, in particular, that it is loaded and unloaded under cover;\n(c) adequately protected during storage from the risk of contamination including taint;\n(d) identifiable as to origin while it is being stored; and\n(e) made available for inspection on request by an inspector or official veterinary surgeon.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1992/2037/schedule/14/paragraph/1",
    "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."
}