The Meat Products (Hygiene) Regulations 1994

1.  In addition to the general requirements laid down in Part I of Schedule 1, meat products premises handling or storing meat products shall have at least:

(a) suitable rooms large enough for the separate storage:

(i) of raw materials under refrigeration; and

(ii) of meat products at ambient temperature or, where appropriate, depending on the nature of the products, under refrigeration;

non-packaged raw materials, meat products and other products of animal origin shall be stored separately from packaged raw materials, meat products and other products of animal origin;

(b) one or more appropriate rooms large enough for the manufacture and wrapping of meat products. Provided these operations constitute a single production cycle complying with the requirements of these Regulations and guaranteeing the safety of the raw materials and finished products, and provided the design and dimensions of the manufacturing room allow, they may be carried out in the same room;

(c) a room or a secure place for the storage of certain ingredients such as food additives;

(d) a room for packaging, unless the conditions laid down for packaging in paragraph 3 of Part V of this Schedule are fulfilled, and for dispatch;

(e) a room for the storage of wrapping and packaging materials;

(f) a room for cleaning equipment and instruments, such as hooks and containers.