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    1.    The occupier of the cutting premises shall ensure that—


(a)  subject to sub-paragraph (b) below, offal is prepared or cut up apart from, or at other times than, carcase meat, and that any room used for such operations is thoroughly cleaned and disinfected before being used again for the cutting up of fresh meat;


(b)  any of the following are cut up, prepared or, if unpackaged, stored (as the case may be) in a separate room from, or at other times than unpackaged fresh meat—


(i)  poultry meat;


(ii)  farmed game meat from animals of the family Leporidae;


(iii)  wild game meat;


(iv)  minced meat prepared with the addition of spices or similar substances;


(v)  meat preparations; and


(vi)  meat products;
and that any room used for such operations is thoroughly cleaned and disinfected before being used again for the cutting up, preparation or storage of fresh meat;


(c)  the products (other than fresh meat) referred to in sub-paragraph (b) above are cut up, prepared or, if unpackaged, stored (as the case may be) separately from each other;


(d)  without prejudice to paragraph 2 below, as soon as fresh meat intended for cutting up enters the cutting premises, it is placed in the refrigerated room provided for the reception and storage of such meat awaiting cutting and maintained there at an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and +3°C for offal;


(e)  without prejudice to paragraph 2 below, fresh meat is brought into the cutting room as and when required, that it remains in that room only for the minimum time required to carry out the necessary cutting up operations, and that on completion of cutting up, wrapping and packaging such meat is transferred without undue delay to the refrigerated room referred to in sub-paragraph 1(a)(ii) of Schedule 3 and sub-paragraph 1(i) of Part I of Schedule 5 and there maintained at an internal temperature of not more than +7°C for cut fresh meat and +3°C for offal;


(f)  without prejudice to paragraph 2 below, cutting up does not take place until the fresh meat has reached an internal temperature of not more than +7°C for carcases, half carcases, half carcases cut into three wholesale cuts and quarter carcases and +3°C for offal and that during cutting up, wrapping and packaging such meat is kept at an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal, and, with the exception of low throughput cutting premises, that while cutting up is taking place the temperature of the room does not exceed +12°C;


(g)  any splinters of bone and clots of blood are removed from fresh meat during cutting up;


(h)  no carcase, offal or cut fresh meat is wiped down;


(i)  fresh meat obtained from cutting up and not intended for human consumption is collected in the receptacles referred to in sub-paragraph 1(g) of Schedule 1 and sub-paragraph 1(f) of Part I of Schedule 5 as it is cut up;


(j)  no implement is left in fresh meat; and


(k)  in the case of fresh meat from bovine animals, obvious nervous and lymphatic tissue is removed and collected in the receptacles referred to in sub-paragraph 1(g) of Schedule 1 and sub-paragraph 1(f) of Part I of Schedule 5 and not used for human consumption.

    2.    Notwithstanding sub-paragraphs 1(d), (e) and (f) above and sub-paragraph 1(q) of Schedule 9—


(a)  fresh meat may be cut up without first being chilled subject to the following conditions—


(i)  the fresh meat is transferred directly and without risk of contamination from a slaughterhouse or farmed game processing facility to cutting premises within the same group of buildings;


(ii)  cutting up takes place without delay; and


(iii)  as soon as cutting up, wrapping and packaging are completed the fresh meat is placed immediately in the refrigerated room referred to in sub-paragraph 1(a)(ii) of Schedule 3 and sub-paragraph 1(i) of Part I of Schedule 5 and is brought progressively to an internal temperature of not more than +7°C for cut fresh meat and +3°C for offal;


(b)  fresh meat of bovine animals, sheep and swine may, after having been placed in the refrigerated room referred to in sub-paragraph 1(i) of Schedule 2 and sub-paragraph 1(i) of Part I of Schedule 5, be cut up before reaching an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal, provided—


(i)  such meat is transferred directly and without risk of contamination from the slaughterhouse to cutting premises within the same group of buildings;


(ii)  cutting up takes place, in the case of fresh meat of bovine animals, within 48 hours from the end of slaughtering operations or, in the case of fresh meat of sheep and swine, within 20 hours from the end of slaughtering operations;


(iii)  as soon as cutting up, wrapping and packaging are completed the fresh meat is placed immediately in the refrigerated room referred to in sub-paragraph 1(a)(ii) of Schedule 3 and sub-paragraph 1(i) of Part I of Schedule 5 and is brought progressively to an internal temperature of not more than +7°C for carcases and cuts and +3°C for offal; and


(iv)  the time between the fresh meat entering the cutting room and being placed in the refrigerated room referred to in sub-paragraph (iii) above does not exceed 60 minutes.