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The Meat Products (Hygiene) Regulations 1994

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  1. Introductory Text

  2. PART I PRELIMINARY

    1. 1.Title and commencement

    2. 2.Interpretation

    3. 3.Exemption

  3. PART II APPROVAL OF MEAT PRODUCTS PREMISES

    1. 4.Approvals of premises other than ambient stores, rewrapping centres and cold stores

    2. 5.Approval of ambient stores, rewrapping centres and cold stores

    3. 6.Revocation of approvals

    4. 7.Right of appeal

  4. PART III CONDITIONS FOR THE HANDLING, STORING AND MARKETING OF MEAT PRODUCTS

    1. General

      1. 8.General conditions

    2. Information requirements

      1. 9.Wrapping etc.

      2. 10.Health marking

      3. 11.Indication of storage temperature and durability

    3. Storage and transportation

      1. 12.Storage and transportation conditions

  5. PART IV CONDITIONS RELATING TO ALL ESTABLISHMENTS

    1. 13.Duties of occupier of establishment

  6. PART V PREPARED FOOD

    1. 14.Prepared food obtained from raw materials of animal origin

  7. PART VI REQUIREMENTS FOR OTHER PRODUCTS OF ANIMAL ORIGIN

    1. 15.Conditions for premises manufacturing other products of animal origin

    2. 16.Sale of other products of animal origin — meat not to have been declared unfit for human consumption

    3. 17.Transportation condition for other products of animal origin

  8. PART VII TRANSITIONAL

    1. 18.Use of premises, tools and equipment for the preparation of meat products from meat without an EC health mark

  9. PART VIII PENALTIES AND ENFORCEMENT

    1. 19.Supervision and enforcement

    2. 20.Offences and penalties

    3. 21.Application of various sections of Food Safety Act 1990

    4. 22.Information to be provided by food authorities

  10. PART IX MISCELLANEOUS AND SUPPLEMENTARY

    1. 23.Meat products and other products of animal origin from Northern Ireland, the Isle of Man and the Channel Islands

    2. 24.Amendments

  11. Signature

  12. SCHEDULES

    1. Schedule 1

      General conditions

      1. Part I General conditions for approval of establishments

      2. Part II General conditions of hygiene

    2. Schedule 2

      Special conditions

      1. Part I Special conditions for approval of meat products premises

      2. Part II Special conditions of hygiene for premises preparing meat products

      3. Part III Requirements for raw materials to be used for the manufacture of meat products

      4. Part IV Supervision of production

      5. Part V Wrapping, packaging and labelling

      6. Part VI Health mark

      7. Part VII Storage and transport

      8. Part VIII Special conditions for pasteurised or sterilised meat products in cans and other hermetically sealed containers

      9. Part IX Special conditions for meat-based prepared meals

    3. Schedule 3

      Storing, rewrapping and assembly of meat products

      1. Part I Requirements for ambient stores

      2. Part II Requirements for rewrapping centres

      3. Part III Requirements for cold stores

    4. Schedule 4

      Health certificate for meat products

    5. Schedule 5

      Specific hygiene standards for the manufacture of other products of animal origin intended for human consumption

      1. Part I General conditions

      2. Part II Special conditions for rendered animal fats, greaves and by-products

      3. Part III Special conditions for stomachs, bladders and intestines

  13. Explanatory Note

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