{
  "url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-13/paragraph-2",
  "json_url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-13/paragraph-2.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/13/paragraph/2",
  "kind": "paragraph",
  "number": "2",
  "heading": null,
  "text": "Microbiological tests shall be conducted at least once a week on a representative sample of finished meat preparations or, alternatively, of any meat intended for the production of meat preparations, where possible the sample being taken from deep in the muscle after the surface has been cauterised.\nFor the purposes of this paragraph “a representative sample” means a sample comprising five separate units of a weight appropriate to the test to be carried out, taken at different times and at reasonable intervals during production.",
  "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/13/paragraph/2",
    "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."
}