date:Jun 13, 2012
to food safety.
More about the regulations
Under European Union food hygiene Regulation (EC) No 853/2004, immediately following post-mortem inspection by FSA officials, red meat carcasses must be chilled at the slaughterhouse to ensure a temperature throughout the meat of not more than 7C. Unless otherwise authorised by the FSA, meat must attain this temperature before being transported and remain at the temperature during transportation.
In England, Regulation (EC) No 853/2004 is impleme