Paragraph 1

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

Sch. 13 Pt. 1 para. 3 inserted by Foot-and-Mouth Disease (Marking of Meat and Meat Products) 2001 reg. 3(4)
Sch. 13 Pt. I para. 3 inserted by Foot-and-Mouth Disease (Marking of Meat and Meat Products) 2001 reg. 3(4)
Sch. 13 Pt. 1 para. 3 words substituted by Foot-and-Mouth Disease (Marking of Meat, Meat Products, Minced Meat and Meat Preparations) 2001 reg. 2(c)
Sch. 13 Pt. 1 para. 3 inserted by Foot-and-Mouth Disease (Marking of Meat and Meat Products) 2001 reg. 3(4)
Sch. 13 Pt. 1 para. 3 words substituted by Foot-and-Mouth Disease (Marking of Meat, Meat Products, Minced Meat and Meat Preparations) 2001 reg. 2(c)
Sch.13, Pt.II, para.1(a) amended by Fresh Meat (Hygiene and Inspection) 1995 reg.2(25)(c) (i)
Sch.13, Pt.II, para.1(d) replaced by Fresh Meat (Hygiene and Inspection) 1995 reg.2(25)(c) (ii)
Sch.13, Pt.II, para.1(e) amended by Fresh Meat (Hygiene and Inspection) 1995 reg.2(25)(c) (iii)
Sch.13, Pt.II, para.1(f) revoked by Fresh Meat (Hygiene and Inspection) 1995 reg.2(25)(c) (iv)

The occupier of any premises shall ensure—

(a)

that any material used for packaging fresh meat is strong enough to protect the meat during the course of handling and transport and does not cause a deterioration in the organoleptic characteristics of the meat or transmit to it any substance harmful to human health;

(b)

that any material used for packaging fresh meat is not re-used for this purpose unless it is made of a non-corrodible and impervious substance which is easy to clean and has been cleaned and disinfected prior to re-use for packaging meat;

(c)

that every package bears the health mark either on the package or on a clearly visible label affixed to the package or wrapping material which fulfils the requirements of paragraph 1(f) and Part I above;

(d)

that the health mark includes the approval number of the cutting premises or, in the case of offal which is wrapped or packaged in a slaughterhouse, the number of that slaughterhouse;

(e)

that the health mark is applied in such a way that it is torn when the package is opened;

(f)

that labels are serially numbered.