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Meat (Hazard Analysis and Critical Control Point) Regulations (Northern Ireland) 2002

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2.—(1) Subject to paragraph (2), these Regulations shall come into operation on 15th July 2002.

(2) Notwithstanding paragraph (1), these Regulations shall come into operation on 7th June 2003 in so far as they apply in relation to any small meat establishment.

(3) For the purposes of paragraph (2), “small meat establishment” means—

(a)a licensed red meat slaughterhouse, a licensed poultry meat slaughterhouse, a licensed red meat cutting plant or a licensed poultry meat cutting plant which—

(i)was operational in the calendar year 2000 and had an average weekly throughput in that year lower than the specified amount,

(ii)became operational for the first time on or after 1st January 2001 but before 1st May 2002 and had an average weekly throughput during the time it was operational in that period lower than the specified amount, or

(iii)became operational for the first time on or after 1st May 2002 and which the Food Standards Agency considers is likely to have an average weekly throughput lower than the specified amount;

(b)a cold store licensed under regulation 4 of the Fresh Meat Regulations or regulation 4 of the Poultry Meat Regulations, in each case with a storage capacity of less than 25,000 cubic metres;

(c)a re-packaging centre licensed under regulation 4 of the Fresh Meat Regulations; or

(d)a re-wrapping centre licensed under regulation 4 of the Poultry Meat Regulations.

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