# Meat Products (Hygiene) Regulations (Northern Ireland) 1997, Paragraph 5

Extent: N.I.

Subject to paragraphs 6 and 7, where necessary during cutting, slicing and curing operations rooms for cutting and curing shall be kept at a temperature not exceeding 12°C.

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Source: https://www.legislation.gov.uk/nisr/1997/494/schedule/2/part/II/paragraph/5 (the official version)
Page: https://openlegislation.uk/meat-products-hygiene-regulations-northern-ireland-1997/schedule-2/part-II/paragraph-5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.