# 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 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.

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Source: https://www.legislation.gov.uk/uksi/1995/3205/schedule/2/paragraph/1 (the official version)
Page: https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-2/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.