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.