SCHEDULE 5 CONSTRUCTION, LAYOUT AND EQUIPMENT OF LOW THROUGHPUT SLAUGHTERHOUSES AND LOW THROUGHPUT CUTTING PREMISES

PART 1 GENERAL REQUIREMENTS
2 The equipment and rooms referred to in paragraphs 1(h) and (i) above are not required where fresh meat is removed from any low throughput slaughterhouse within 24 hours of slaughter for delivery to cutting premises or butchers' shops and can be taken there within one hour.