The Meat Products (Hygiene) Regulations 1994

PART IV SUPERVISION OF PRODUCTION

1.  Establishments shall be subject to supervision by an authorised officer of the enforcement authority, who shall ensure that the requirements of these Regulations are met and in particular:

(a) check:

(i) the cleanliness of the establishments and equipment and staff hygiene;

(ii) the efficacy of the checks carried out by the occupier in accordance with regulation 13;

(iii) if appropriate, the microbiological and hygienic condition of the products of animal origin;

(iv) the efficacy of the treatment of the meat products;

(v) the hermetically sealed containers by means of random sampling;

(vi) the appropriate health marking of the meat products and identification of products declared unfit for human consumption and what is done with the latter;

(vii) the storage and transport conditions;

(b) if appropriate take samples required for laboratory tests;

(c) make any other checks considered necessary to ensure compliance with these Regulations;

(d) if appropriate establish whether a meat product has been made from meat in which other foodstuffs, additives or condiments have been incorporated, by submitting it to an appropriate examination and establishing whether it complies with the production criteria laid down by the producer and especially whether the composition of the product truly corresponds to the information on the label, in particular where the sales description referred to in paragraph 4 of Part V of this Schedule is used.

2.  The authorised officer shall have free access at all reasonable times to the cold stores and ambient stores and to all working establishments, to check that these provisions are being strictly complied with.