Regulations 4(2)(a), 8(1)(d), 14(1)(g)
1. After the chilling provided for in paragraph 9 of Schedule 8, fresh meat shall be kept at a temperature which may not at any time exceed +4°C.
2. Frozen meat shall be kept at a temperature which may not at any time exceed −12°C.
3. Unpackaged fresh meat shall be stored separately from packaged fresh meat.