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3. The occupier of the cold store shall ensure that meat products are:
(a)kept at the internal temperature indicated in accordance with regulation 11;
(b)loaded, unloaded and handled in a hygienic manner;
(c)adequately protected during storage from any risk of contamination;
(d)identifiable as to origin while they are being stored;
(e)made available for inspection on request by an authorised person.
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