{
  "url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-13/paragraph-3",
  "json_url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-13/paragraph-3.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/3",
  "kind": "paragraph",
  "number": "3",
  "heading": null,
  "text": "The quality of the meat preparations or meat analysed shall be evaluated according to the following categories:\nCategory (a): fully satisfactory—all results at or below the lower threshold;\nCategory (b): acceptable subject to paragraph 4 below—all results at or below the upper threshold; or\nCategory (c): unacceptable—any results above the upper threshold.",
  "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/3",
    "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."
}