The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987

PART I wrapping

1.  The occupier shall ensure that any material used for wrapping meat is strong enough to protect the meat during the course of handling and transport and does not cause a deterioration in the organoleptic characteristics of the meat or transmit to it any substance harmful to human health and that only transparent and uncoloured wrapping material is used, except where the wrapping material used conforms to the requirements of paragraph 6 of this part of this Schedule.

2.  The occupier shall ensure that the wrapping operation is carried out immediately after cutting and in a hygienic manner and that wrapping material is not re-used for wrapping meat. The wrapping material shall not be handled by persons who handle fresh meat.

3.  The occupier shall ensure that cut meat, other than cuts of pig belly and pork fat, is wrapped in accordance with paragraphs 1 and 2 of this part of this Schedule unless it is transported hanging up.

4.  The occupier shall ensure that wrappings contain meat of only one animal species.

5.  The occupier shall ensure that all wrapped meat intended for sale bears a reproduction of the health mark bearing the letters “UK” on the wrapping material or on a label affixed to the wrapping material. The health mark shall include the approval number of the export cutting premises except that in the case of offal wrapped in an export approved slaughterhouse it shall bear the approval number of that slaughterhouse.

6.  The occupier shall ensure that wrapped meat is packed in accordance with the requirements of Part II of this Schedule, save that where the wrapping material used fulfills the requirement of packaging material in accordance with the provisions of paragraph 1 of part II of this Schedule it does not in addition require to be packed.