# The Minced Meat and Meat Preparations (Hygiene) Regulations 1995, Paragraph 4


Where the one hour time limit described in paragraph 3 above or such longer period as may be permitted thereunder is exceeded, the meat may not be minced until its internal temperature has been reduced to 4°C or less.

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Source: https://www.legislation.gov.uk/uksi/1995/3205/schedule/4/paragraph/4 (the official version)
Page: https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-4/paragraph-4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.