1. In addition to the general requirements laid down in Part I of Schedule 1, meat products premises handling or storing meat products shall have at least:
(a)suitable rooms large enough for the separate storage:
(i)of raw materials under refrigeration; and
(ii)of meat products at ambient temperature or, where appropriate, depending on the nature of the products, under refrigeration;
non-packaged raw materials, meat products and other products of animal origin shall be stored separately from packaged raw materials, meat products and other products of animal origin;
(b)one or more appropriate rooms large enough for the manufacture and wrapping of meat products. Provided these operations constitute a single production cycle complying with the requirements of these Regulations and guaranteeing the safety of the raw materials and finished products, and provided the design and dimensions of the manufacturing room allow, they may be carried out in the same room;
(c)a room or a secure place for the storage of certain ingredients such as food additives;
(d)a room for packaging, unless the conditions laid down for packaging in paragraph 3 of Part V of this Schedule are fulfilled, and for dispatch;
(e)a room for the storage of wrapping and packaging materials;
(f)a room for cleaning equipment and instruments, such as hooks and containers.
2. Depending on the type of product involved, and subject to the conditions in sub-paragraph (l) below, meat products premises may also be required to provide the following:
(a)a room or — if there is no danger of contamination — an area, where packaging is removed;
(b)a room or — if there is no danger of contamination — an area, for thawing raw materials;
(c)a cutting room;
(d)a room or equipment for drying or maturing;
(e)a room or equipment for smoking;
(f)a room for desalting, soaking and any other treatment, particularly of natural guts, where these raw materials have not undergone such operations in the establishment of origin;
(g)a room for the prior cleaning of the raw materials needed to prepare meat products;
(h)a room for salting, if necessary with air-conditioning facilities to maintain the temperature provided for in paragraph 4 of Part II of this Schedule;
(i)a room for the prior cleaning, if necessary, of meat products to be sliced or cut and wrapped;
(j)a room, if necessary with air-conditioning facilities, for slicing or cutting and packaging of meat products intended for sale in pre-packed form;
(k)the specific rooms provided for in Schedule 5, where the products referred to therein are manufactured in the meat products premises referred to in this Part of this Schedule;
(l)where the conditions laid down in paragraph 1(b) of this Part of this Schedule are met, some of these operations may be carried out in the same room, providing this is acceptable to the enforcement authority.
Where the conditions laid down in paragraph 1(b) are note met, operations which might constitute a health risk in the case of certain products manufactured simultaneously and operations associated with excessive heat production shall be carried out in a separate room.