{
  "url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-1/paragraph-1",
  "json_url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-1/paragraph-1.json",
  "legislation": "uksi/1995/3205",
  "legislation_title": "The Minced Meat and Meat Preparations (Hygiene) Regulations 1995",
  "legislation_url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995",
  "path": "schedule/1/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": null,
  "text": "As well as being licensed premises or premises approved under the Meat Products Regulations, premises shall have at least the following facilities—\n(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;\n(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;\n(c) a room or cabinets for storing salt; and\n(d) refrigeration equipment enabling the requirements of these Regulations as to temperatures to be met.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/3205/schedule/1/paragraph/1",
    "retrieved_at": "2026-10-29T12:56:06.475078+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}