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The Meat Products (Hygiene) Regulations 1994

S.I. 1994/3082 · Made 21 November 1994

Original text. legislation.gov.uk does not revise statutory instruments, so later amendments are not shown here. Changes made to it are listed under each provision when known.

FOOD

Made 21st November 1994

Laid before Parliament 9th December 1994

Coming into force 1st January 1995

The Minister of Agriculture, Fisheries and Food, the Secretary of State for Health and the Secretary of State for Wales, acting jointly, in relation to England and Wales, and the Secretary of State for Scotland in relation to Scotland, in exercise of the powers conferred on them by sections 16(1)(b), (c), (d), (e) and (f), 17(1), 26, 45, 48(1) and 49(2) and paragraphs 5(1), (2) and (3), 6(1)(a) and 7(1) and (2) of Schedule 1 to, the Food Safety Act 1990f1 and of all other powers enabling them in that behalf, after consultation in accordance with section 48(4) of that Act with such organisations as appear to them to be representative of interests likely to be substantially affected by the Regulations, hereby make the following Regulations:—

Annotations to the whole text

Footnotes

f1

1990 c. 16; “the Ministers” is defined in section 4(1) of the Act.

Contents

  1. Part I: PRELIMINARY
  2. 1Title and commencement
  3. 2Interpretation
  4. 3Exemption
  5. Part II: APPROVAL OF MEAT PRODUCTS PREMISES
  6. 4Approvals of premises other than ambient stores, rewrapping centres and cold stores
  7. 5Approval of ambient stores, rewrapping centres and cold stores
  8. 6Revocation of approvals
  9. 7Right of appeal
  10. Part III: CONDITIONS FOR THE HANDLING, STORING AND MARKETING OF MEAT PRODUCTS
  11. General
  12. 8General conditions
  13. Information requirements
  14. 9Wrapping etc.
  15. 10Health marking
  16. 11Indication of storage temperature and durability
  17. Storage and transportation
  18. 12Storage and transportation conditions
  19. Part IV: CONDITIONS RELATING TO ALL ESTABLISHMENTS
  20. 13Duties of occupier of establishment
  21. Part V: PREPARED FOOD
  22. 14Prepared food obtained from raw materials of animal origin
  23. Part VI: REQUIREMENTS FOR OTHER PRODUCTS OF ANIMAL ORIGIN
  24. 15Conditions for premises manufacturing other products of animal origin
  25. 16Sale of other products of animal origin — meat not to have been declared unfit for human consumption
  26. 17Transportation condition for other products of animal origin
  27. Part VII: TRANSITIONAL
  28. 18Use of premises, tools and equipment for the preparation of meat products from meat without an EC health mark
  29. Part VIII: PENALTIES AND ENFORCEMENT
  30. 19Supervision and enforcement
  31. 20Offences and penalties
  32. 21Application of various sections of Food Safety Act 1990
  33. 22Information to be provided by food authorities
  34. Part IX: MISCELLANEOUS AND SUPPLEMENTARY
  35. 23Meat products and other products of animal origin from Northern Ireland, the Isle of Man and the Channel Islands
  36. 24Amendments
  37. Signature
  38. Schedule 1: GENERAL CONDITIONS
  39. IGENERAL CONDITIONS FOR APPROVAL OF ESTABLISHMENTS
  40. Part II: GENERAL CONDITIONS OF HYGIENE
  41. AGeneral conditions of hygiene applicable to establishments, equipment and tools Repealed
  42. 1General conditions of hygiene applicable to establishments, equipment and tools
  43. 2General conditions of hygiene applicable to establishments, equipment and tools
  44. 3General conditions of hygiene applicable to establishments, equipment and tools
  45. 4General conditions of hygiene applicable to establishments, equipment and tools
  46. 5General conditions of hygiene applicable to establishments, equipment and tools
  47. 6General conditions of hygiene applicable to establishments, equipment and tools
  48. BGeneral conditions of hygiene applicable to staff Repealed
  49. 1General conditions of hygiene applicable to staff
  50. 2General conditions of hygiene applicable to staff
  51. Schedule 2: SPECIAL CONDITIONS
  52. Part I: SPECIAL CONDITIONS FOR APPROVAL OF MEAT PRODUCTS PREMISES
  53. 1Paragraph 1
  54. 2Paragraph 2
  55. Part II: SEPCIAL CONDITIONS OF HYGIENE FOR PREMISES PREPARING MEAT PRODUCTS
  56. 1Paragraph 1
  57. 2Paragraph 2
  58. 3Paragraph 3
  59. 4Paragraph 4
  60. 5Paragraph 5
  61. 6Paragraph 6
  62. 7Paragraph 7
  63. Part III: REQUIREMENTS FOR RAW MATERIALS TO BE USED FOR THE MANUFACTURE OF MEAT PRODUCTS
  64. 1Paragraph 1
  65. 2Paragraph 2
  66. 3Paragraph 3
  67. 4Paragraph 4
  68. Part IV: SUPERVISION OF PRODUCTION
  69. 1Paragraph 1
  70. 2Paragraph 2
  71. Part V: WRAPPING, PACKAGING AND LABELLING
  72. 1Paragraph 1
  73. 2Paragraph 2
  74. 3Paragraph 3
  75. 4Paragraph 4
  76. 5Paragraph 5
  77. 6Paragraph 6
  78. Part VI: HEALTH WORK
  79. Descriptions of health mark
  80. 1Paragraph 1
  81. 2Paragraph 2
  82. 3Paragraph 3
  83. Other provisions
  84. 4Paragraph 4
  85. 5Paragraph 5
  86. 6Paragraph 6
  87. 7Paragraph 7
  88. 8Paragraph 8
  89. Part VII: STORAGE AND TRANSPORT
  90. 1Paragraph 1
  91. 2Paragraph 2
  92. 3Paragraph 3
  93. VIIISPECIAL CONDITIONS FOR PASTEURISED OR STERLIISED MEAT PRODUCTS IN CANS AND OTHER HERMETICALLY SEALED CONTAINERS
  94. IXSPECIAL CONDITIONS FOR MEAT-BASED PREPARED MEALS
  95. Schedule 3: STORING, REWRAPPING AND ASSEMBLY OF MEAT PRODUCTS
  96. IREQUIREMENTS FOR AMBIENT STORES
  97. IIREQUIREMENTS FOR REWRAPPING CENTRES
  98. Part III: REQUIREMENTS FOR COLD STORES
  99. 1Paragraph 1
  100. 2Paragraph 2
  101. 3Paragraph 3
  102. 4Paragraph 4
  103. 5Paragraph 5
  104. Schedule 4Schedule 4
  105. Schedule 5: SPECIFIC HYGIENE STANDARDS FOR THE MANUFACTURE OF OTHER PRODUCTS OF ANIMAL ORIGIN INTENDED FOR HUMAN CONSUMPTION
  106. IGENERAL CONDITIONS
  107. IISPECIAL CONDITIONS FOR RENDERED ANIMAL FATS, GREAVES AND BY-PRODUCTS
  108. AStandards applicable to premises collecting or processing raw materials Repealed
  109. 1Standards applicable to premises collecting or processing raw materials
  110. 2Standards applicable to premises collecting or processing raw materials
  111. BAdditional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products Repealed
  112. 1Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  113. 2Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  114. 3Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  115. 4Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  116. 5Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  117. 6Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  118. 7Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  119. 8Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  120. 9Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  121. 10Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  122. 11Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
  123. IIISPECIAL CONDITIONS FOR STOMACHS BLADDERS AND INTESTINES
  124. Explanatory note