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 separate from the cutting room for the production of meat preparations, the addition of other foodstuffs and wrapping, equipped with a recording thermometer or recording telethermometer; except that—

(i)

the production of meat preparations may take place in the cutting room in a specific and distinct area; and

(ii)

seasonings may be added to whole poultry carcases in a specific room separate from the slaughterhall or a separate and distinct area within it;

(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 for storing seasonings and other cleaned foodstuffs ready for use;

(d)

refrigerated rooms for the storage of—

(i)

meat from which meat preparations may be derived; or

(ii)

meat preparations; and

(e)

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