Schedule 4 CONSTRUCTION, LAYOUT AND EQUIPMENT OF COLD STORES—ADDITIONAL REQUIREMENTS

In addition to the general requirements contained in Schedule 1 every cold store shall have—

(a)

a suitable system of overhead rails for the handling of carcases and wholesale cuts, except in any cold store in which only packaged fresh meat is handled and stored;

(b)

sufficiently large chilling and refrigeration rooms, which are easy to clean, with adequate means and procedures to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat;

(c)

a recording thermometer or recording telethermometer in or for each storage area;

(d)

suitable and sufficient facilities, under the control of an official veterinary surgeon, for the use of such a person or persons; and

(e)

except in any cold store in which only packaged fresh meat is handled and stored, a suitable place (which may be situated outside the boundary of the cold store) and adequate equipment, for the cleaning and disinfection of vehicles used for the transport of fresh meat.