# The Minced Meat and Meat Preparations (Hygiene) Regulations 1995, 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.

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Source: https://www.legislation.gov.uk/uksi/1995/3205/schedule/1/paragraph/1 (the official version)
Page: https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-1/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.