The Minced Meat and Meat Preparations (Hygiene) Regulations 1995

1. Introductory Text

2. PART I Preliminary

   1. 1. Title and commencement

   2. 2. Interpretation

   3. 3. Exemptions

3. PART II Approval of Premises

   1. 4. Approval of premises

   2. 5. Revocation of approvals

   3. 6. Right of appeal

4. PART III Conditions for the Marketing of Minced Meat and Meat Preparations

   1. 7. General conditions for the marketing of minced meat

   2. 8. General conditions for the marketing of meat preparations

   3. 9. Transport documentation

5. PART IV Administration, Penalties and Enforcement

   1. 10. Information to be provided by food authorities

   2. 11. Duties of occupier

   3. 12. Supervision and enforcement

   4. 13. Offences and penalties

   5. 14. Application of various sections of the Act

6. PART V Miscellaneous and Supplementary

   1. 15. Minced meat and meat preparations from Northern Ireland, the Isle of Man and the Channel Islands

   2. 16. Amendments

7. Signature

8. SCHEDULES

   1. 1

      Requirements for premises, other than independent premises, producing minced meat

   2. 2

      Requirements for premises, other than independent premises, producing meat preparations

   3. 3

      Requirements for independent premises producing minced meat or meat preparations

   4. 4

      Conditions for the production of minced meat

   5. 5

      Conditions for the production of meat preparations

   6. 6

      Supervision of production

   7. 7

      Marking and labelling

   8. 8

      Wrapping and packaging

   9. 9

      Storage

   10. 10

       Transport

   11. 11

       Sampling requirements and compositional and microbiological criteria for minced meat

   12. 12

       Health certificate for minced meat

   13. 13

       Sampling requirements and microbiological criteria for meat preparations

   14. 14

       Health certificate for meat preparations

9. Explanatory Note