Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997

2.  The occupier of the cold store or re-packaging centre shall ensure that—

(a) where unwrapped fresh meat or fresh meat wrapped only in stockinette is brought into the cold store for freezing it is not stored on wooden pallets and that during freezing it is suspended from either a rail system or suitable frames of a material resistant to corrosion;

(b) unfit meat is not stored in the same room as other fresh meat;

(c) unpackaged fresh meat is stored separate from, or at other times than, packaged fresh meat;

(d) unpackaged fresh meat is stored in a separate room, or at other times than, unpackaged poultry meat, farmed rabbit meat, wild game meat, minced meat, meat preparations, meat products or fresh meat originating from premises operating under a temporary derogation granted by the Department in accordance with Council Directive 91/498/EEC; and

(e) wild game meat is kept at a temperature which must not at any time exceed −12°C if frozen or, if chilled, +4°C in the case of small wild game and +7°C in the case of large wild game.