Regulation 4 Temperature requirement for fresh poultrymeatI1

Northern Ireland

(1)

Poultrymeat that is cut and handled in premises of the type mentioned in paragraph (2) and is marketed on those premises as fresh poultrymeat shall be kept on those premises at a temperature not below –2ºC and not higher than 8ºC^f1.

(2)

The type of premises are—

(a)

retail shops; and

(b)

premises adjacent to sales points,

where the cutting and handling are performed solely for the purpose of supplying the consumer directly on the spot.

Annotations

Commencement

I1: Reg. 4 in operation at 14.10.2011, see reg. 1(1)

Footnotes

f1: This derogates from the provisions of point II(2) of Part B of Annex XIV to the Single CMO Regulation