Paragraph 1

As well as being licensed premises or premises approved under the Meat Products Regulations, premises shall have at least the following facilities—

(a)

a room for mincing and wrapping separate from the cutting room or a specific and distinct area for that purpose in the cutting room, equipped with a recording thermometer or recording telethermometer;

(b)

a room for packaging, unless the conditions laid down in paragraph 4 of Part V of Schedule 2 to the Meat Products Regulations are met;

(c)

a room or cabinets for storing salt; and

(d)

refrigeration equipment enabling the requirements of these Regulations as to temperatures to be met.