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1. The occupier of any premises shall ensure that—
(a)any material for wrapping fresh meat does not cause a deterioration in the organoleptic characteristics of such meat or transmit to it any substance harmful to human health;
(b)subject to paragraph (2) below, only transparent and uncoloured wrapping material is used except where the wrapping material used conforms to the requirements of sub-paragraph (e) below;
(c)the wrapping operation is carried out immediately after cutting and in a hygienic manner and that wrapping material is not re-used for wrapping fresh meat;
(d)cut fresh meat, other than cuts of pig belly and pork fat, is wrapped in accordance with sub-paragraphs (a) and (b) above unless it is transported hanging up;
(e)wrapped fresh meat is packed in accordance with the requirements of Part II of this Schedule, save that where the wrapping material used fulfils the requirement of packaging in accordance with the provisions of paragraph 1(a), (b) and (c) of Part II of this Schedule, it does not in addition require to be packaged; and
(f)all fresh meat wrapped in commercial portions intended for direct sale to the consumer bears a reproduction of the health mark on the wrapping material or in a clearly visible label affixed to the wrapping material.
2. Paragraph 1(b) above does not apply in the case of frozen meat intended to be used without further processing as a raw material for the products referred to in Council Directives 77/99/EEC and 88/657/EEC(1).
OJ No. L382, 31.12.88, p.3.
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