1. The occupier of the cold store shall ensure that fresh meat is—
(a)kept at a constant internal temperature of not more than +7°C for carcases and cuts, + 3°C for offal and -12°C for frozen fresh meat;
(b)handled, loaded, unloaded and stored in an hygienic manner and, in particular, that it is loaded and unloaded under cover;
(c)adequately protected during storage from the risk of contamination including taint;
(d)identifiable as to origin while it is being stored; and
(e)made available for inspection on request by an inspector or OVS.