{
  "url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1995/schedule-13/part-1/paragraph-1",
  "json_url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1995/schedule-13/part-1/paragraph-1.json",
  "legislation": "uksi/1995/539",
  "legislation_title": "The Fresh Meat (Hygiene and Inspection) Regulations 1995",
  "legislation_url": "https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1995",
  "path": "schedule/13/part/1/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": null,
  "text": "The occupier of any premises shall ensure that—\n(a) 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;\n(b) 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;\n(c) the wrapping operation is carried out immediately after cutting and in a hygienic manner and that wrapping material is not re-used for wrapping fresh meat;\n(d) 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;\n(e) wrapped fresh meat is packed 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 paragraph 1(a), (b) and (c) of Part II of this Schedule, it does not in addition require to be packaged; and\n(f) 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.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [
    {
      "type": "inserted",
      "affecting": "ssi/2001/160",
      "affecting_title": "The Foot-and-Mouth Disease (Marking of Meat and Meat Products) (Scotland) Regulations 2001"
    },
    {
      "type": "inserted",
      "affecting": "uksi/2001/1512",
      "affecting_title": "The Foot-and-Mouth Disease (Marking of Meat and Meat Products) Regulations 2001"
    },
    {
      "type": "words substituted",
      "affecting": "uksi/2001/2601",
      "affecting_title": "The Foot-and-Mouth Disease (Marking of Meat, Meat Products, Minced Meat and Meat Preparations) (No. 2) Regulations 2001"
    },
    {
      "type": "inserted",
      "affecting": "wsi/2001/1508",
      "affecting_title": "The Foot-and-Mouth Disease (Marking of Meat and Meat Products) (Wales) Regulations 2001"
    },
    {
      "type": "words substituted",
      "affecting": "wsi/2001/2627",
      "affecting_title": "The Foot-and-Mouth Disease (Marking of Meat, Meat Products, Minced Meat and Meat Preparations) (Wales) (No. 2) Regulations 2001"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/539/schedule/13/part/1/paragraph/1",
    "retrieved_at": "2026-10-29T13:14:57.354475+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."
}