Paragraph 1

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

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 OVS.