# The Minced Meat and Meat Preparations (Hygiene) Regulations 1995, Paragraph 1


Establishments shall be subject to supervision by an authorised officer of the enforcement authority, assisted where appropriate by the inspectors referred to in regulation 12(3) or (5), who shall ensure that the requirements of these Regulations are met and in particular—
(a) check—
(i) the cleanliness of the premises and equipment and staff hygiene;
(ii) the efficacy of the checks carried out by the occupier in accordance with regulation 11;
(iii) in accordance with Schedule 11, the microbiological and hygienic condition of the minced meat or meat preparations;
(iv) where appropriate, the health marking of the minced meat or meat preparations; and
(v) storage and transport conditions;
(b) if appropriate take samples required for laboratory tests;
(c) make any other checks considered necessary to ensure compliance with these Regulations.

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Source: https://www.legislation.gov.uk/uksi/1995/3205/schedule/6/paragraph/1 (the official version)
Page: https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-6/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.