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The Fresh Meat Export (Hygiene and Inspection) Regulations 1987

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3.  The occupier shall ensure that fresh meat intended for export is—

(a)kept at a constant internal temperture of not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen meat;

(b)supervised by an authorised officer of the Council at the time of loading for despatch;

(c)handled, loaded and unloaded, stored and, if freezing is carried out, frozen in a hygienic manner, and in particular that it is loaded and unloaded under cover;

(d)adequately protected during storage from the risk of contamination including taint;

(e)stored separately from meat which is not eligible for export in accordance with these Regulations;

(f)identifiable as to origin while it is being stored;

(g)made available for inspection on request by an authorised officer of the Council;

(h)if frozen, so frozen by a rapid method.

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