3. The occupier shall ensure that fresh meat intended for export is –
(a)kept at an internal temperature of not more than +7C for carcase and cuts and +3C for offal and, if frozen, maintained at a temperature of not more than–12C;
(b)supervised by an official veterinary surgeon or inspector at the time of loading for despatch;
(c)handled, loaded and unloaded, stored and, if freezing is carried out, frozen in a hygienic manner, and in particular that it is handled, loaded and unloaded under cover;
(d)adequately protected during storage from the risk of contamination including taint;
(e)stored separately from meat which is not eligible for export in accordance with these Regulations;
(f)identifiable as to origin while it is being stored;
(g)made available for inspection on request by an official veterinary surgeon or inspector.