# The Fresh Meat (Hygiene and Inspection) Regulations 1995, Paragraph 1


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.

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Source: https://www.legislation.gov.uk/uksi/1995/539/schedule/14/paragraph/1 (the official version)
Page: https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1995/schedule-14/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.