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Minced Meat and Meat Preparations (Hygiene) Regulations (Northern Ireland) 1997

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  1. Introductory Text

  2. Part I Preliminary

    1. 1.Citation and commencement

    2. 2.Interpretation

    3. 3.Exemptions

  3. Part II Approval of premises

    1. 4.Approval of premises

    2. 5.Revocation of approvals

    3. 6.Right of appeal

  4. Part III Conditions for the marketing of Minced Meat and Meat Preparations

    1. 7.General conditions for the marketing of minced meat

    2. 8.General conditions for the marketing of meat preparations

    3. 9.Transport documentation

  5. Part IV Administration, Penalties and Enforcement

    1. 10.Information to be provided by district councils

    2. 11.Duties of occupier

    3. 12.Supervision and enforcement

    4. 13.Offences and penalties

    5. 14.Application of various Articles of the Order

  6. Part V Miscellaneous and Supplementary

    1. 15.Minced meat and meat preparations from Great Britain, the Isle of Man and the Channel Islands

    2. 16.Amendments

  7. Signature

    1. SCHEDULE 1

      Requirements for premises, other than independent premises, producing minced meat

      1. 1.As well as being licensed premises or premises approved under...

      2. 2.Staff engaged in the manual preparation of minced meat shall...

    2. SCHEDULE 2

      Requirements for premises, other than independent premises, producing meat preparations

      1. 1.As well as being licensed premises or premises approved under...

      2. 2.Staff engaged in the manual preparation of meat preparations shall...

    3. SCHEDULE 3

      Requirements for independent premises producing minced meat or meat preparations

      1. 1.As well as complying with the requirements of Schedule 1...

      2. 2.Staff engaged in the manual preparation of meat preparations shall...

    4. SCHEDULE 4

      Conditions for the marketing and production of minced meat

      1. 1.Before mincing or cutting up, meat shall be examined and...

      2. 2.The following may not be used for the production of...

      3. 3.Not more than one hour shall elapse between the removal...

      4. 4.Where the one hour time limit described in paragraph 3...

      5. 5.Immediately after production minced meat shall be hygienically wrapped, packaged...

      6. 6.Minced meat shall not be deep-frozen more than once.

    5. SCHEDULE 5

      Conditions for the production of meat preparations

      1. 1.The production of meat preparations shall take place in temperature...

      2. 2.Meat preparations shall— (a) immediately after production, be wrapped and...

    6. SCHEDULE 6

      Supervision of production

      1. 1.Establishments shall be subject to supervision by an authorised officer...

      2. 2.The authorised officer shall have free access at all reasonable...

      3. 3.Inspection and monitoring of premises shall take place—

    7. SCHEDULE 7

      Marking and labelling

      1. 1.The health mark shall correspond— (a) for minced meat and...

      2. 2.The health mark shall include the approval number allocated to...

      3. 3.Without prejudice to the Food Labelling Regulations (Northern Ireland) 1996,...

      4. 4.In the case of minced meat, and meat preparations made...

    8. SCHEDULE 8

      Wrapping and packaging

      1. 1.Wrapped minced meat or meat preparations shall be packaged save...

      2. 2.Minced meat and meat preparations shall be marked on the...

      3. 3.Packaging shall take place under satisfactory hygiene conditions and—

      4. 4.Packaging shall not be re-used for minced meat or meat...

      5. 5.Any minced meat or meat preparations wrapped in commercial portions...

    9. SCHEDULE 9

      Storage

      1. 1.Minced meat and meat preparations shall be chilled immediately after...

      2. 2.Minced meat shall be stored at the appropriate temperatures indicated...

      3. 3.Meat preparations shall be stored at the appropriate temperatures indicated...

      4. 4.Minced meat and meat preparations shall be deep-frozen only on...

      5. 5.Minced meat and meat preparations shall not be stored with...

    10. SCHEDULE 10

      Transport

      1. 1.Minced meat and meat preparations shall be dispatched in such...

      2. 2.Vehicles used to transport minced meat and, subject to paragraph...

      3. 3.Meat preparations produced in non-industrial premises may be transported from...

      4. 4.Where the minced meat or meat preparations were produced in...

    11. SCHEDULE 11

      Sampling requirements and compositional and microbiological criteria for minced meat

      1. 1.Compositional criteria: Designations Fat content (%) Collagen content in meat...

      2. 2.Microbiological criteria: Lower Threshold (per g.) Upper Threshold (per g.)...

      3. 3.Microbiological tests shall be conducted— (a) on each day of...

      4. 4.The quality of the minced meat or meat analysed shall...

      5. 5.In the case of category (b), if the results of...

      6. 6.Where in respect of any sample the results are at...

      7. 7.Where in respect of any sample the result of the...

    12. SCHEDULE 12

      Health certificate for minced meat

    13. SCHEDULE 13

      Sampling requirements and microbiological criteria for meat preparations

      1. 1.Table of microbiological criteria: Lower Threshold (per g.) Upper Threshold...

      2. 2.Microbiological tests shall be conducted at least once a week...

      3. 3.The quality of the meat preparations or meat analysed shall...

      4. 4.In the case of category (b), if the results of...

      5. 5.Where in respect of any sample the result of the...

    14. SCHEDULE 14

      Health certificate for meat preparations

  9. Explanatory Note

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