Meat Products (Hygiene) Regulations (Northern Ireland) 1997

2.  Depending on the type of product involved, and subject to the conditions in sub-paragraph (1) meat products premises may also be required to provide the following:

(a)a room or — if there is no danger of contamination — an area, where packaging is removed;

(b)a room or — if there is no danger of contamination — an area, for thawing raw materials;

(c)a cutting room;

(d)a room or equipment for drying or maturing;

(e)a room or equipment for smoking;

(f)a room for desalting, soaking and any other treatment, particularly of natural guts, where these raw materials have not undergone such operations in the establishment of origin;

(g)a room for the prior cleaning of the raw materials needed to prepare meat products;

(h)a room for salting, if necessary with air-conditioning facilities to maintain the temperature provided for in paragraph 4 of Part II of this Schedule;

(i)a room for the prior cleaning, if necessary, of meat products to be sliced or cut and wrapped;

(j)a room, if necessary with air-conditioning facilities, for slicing or cutting and packaging of meat products intended for sale in pre-packed form;

(k)the specific rooms provided for in Schedule 5, where the products referred to therein are manufactured in the meat products premises referred to in this Part of this Schedule; or

(l)where the conditions laid down in paragraph 1(b) of this Part of this Schedule are met, some of these operations may be carried out in the same room, providing this is acceptable to the enforcement authority.

Where the conditions laid down in paragraph 1(b) are not met, operations which might constitute a health risk in the case of certain products manufactured simultaneously and operations associated with excessive heat production shall be carried out in a separate room.