13.—(1) The occupier of an establishment must ensure that restricted meat is marked in accordance with Schedule 3.
(2) A person must not be in possession or control of restricted meat unless it is marked in accordance with Schedule 3.
(3) A person must not remove a mark applied under this regulation except to enable cutting, preparing, processing, packing or treatment of the restricted meat.
(4) Any person who removes a mark applied under this regulation, other than a person treating meat at a treatment centre with a treatment listed in Schedule 2, must reapply the mark, with the appropriate plant approval number, after cutting, preparing, processing, packing or treatment of the meat.