FOOD Part I Preliminary Citation and commencement 1 These Regulations may be cited as the Meat Products (Hygiene) Regulations (Northern Ireland) 1997 and shall come into operation on 8th December 1997. Interpretation 2 1 In these Regulations— “ambient store” means any premises, not being part of approved meat products premises, which store unpackaged meat products under non-refrigerated conditions; “approval authority” means the Department or any district council or the Department and any district council acting jointly; “authorised officer”, in relation to an enforcement authority, means any person who is authorised by the authority in writing, either generally or specially, to act in matters arising under these Regulations; “batch” means a quantity of a meat product which is covered by the same accompanying commercial document or health certificate; “cold store” means any premises, not being part of a meat products premises approved under regulation 4, which store unpackaged meat products under refrigerated conditions; “curing” in relation to any product, means the distribution of salts throughout the product; “the Department” means the Department of Agriculture for Northern Ireland; “ EEA Agreement ” means the Agreement on the European Economic Area signed at Oporto on 2nd May 1992 as amended by the Protocol signed at Brussels on 17th March 1993; “ EEA State ” means a State, other than the United Kingdom, which is a Contracting Party to the EEA Agreement; “enforcement authority” is to be construed in accordance with regulation 19(1); “establishment” means an establishment handling or storing any type of meat products or other products of animal origin; “final consumer” means a person who buys meat products or other products of animal origin— otherwise than for resale; for direct transport to, and consumption on, premises either in his ownership or under his personal supervision or in the ownership or under the personal supervision of a person employed by him; or for direct transport to premises used for handling or storing meat products either in his ownership or under his personal supervision or in the ownership or under the personal supervision of a person employed by him for sale as a ready-cooked take-away meat product for consumption off those premises; “ Fresh Meat Regulations ” means the Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997 ; “handling” in respect to any meat product means the manufacture, preparation, processing, packaging, wrapping, or rewrapping of that product; “heating” in relation to any product, means the use of dry or damp heat on that product; “hermetically sealed container” means a container which is airtight and intended to protect the contents against the entry of micro-organisms during and after heat treatment; “the Hygiene Regulations ” means the Fresh Meat Regulations, the Poultry Meat Regulations or the Wild Game Meat Regulations; “industrial meat products premises” means meat products premises whose production exceeds 7.5 tonnes of finished meat products per week or 1 tonne per week in the case of premises producing foie gras or where a special hygiene direction is given in relation to the premises, such lower level of production as may be required by the direction; “licensed” means licensed under regulation 4 of the Fresh Meat Regulations, regulation 4 of the Poultry Meat Regulations or regulation 3 of the Wild Game Regulations ; “maturing” means any treatment of salted raw meat which in the course of a slow and gradual reduction of humidity is capable of generating natural fermentation or enzymatic processes, involving changes over a period of time which give the product typical organoleptic characteristics and ensure its preservation and wholesomeness at normal ambient temperature; “meat” means— meat as defined in— article 2(a) of Directive 64/433/ EEC ; article 2 of Directive 71/118/EEC ; article 2 of Directive 72/46l/EEC ; article 2 of Directive 72/462/EEC ; article 2 of Directive 88/657/EEC ; article 2(1) and (2) of Directive 91/495/EEC ; article 2(1)(d) of Directive 92/45/EEC ; and minced meat and meat preparations; “meat-based prepared meal” means a wrapped meat product (excluding sandwiches or products made with pastry, pasta or dough) in which meat has been mixed with other foodstuffs before, during or after cooking and requires refrigeration for preservation; “the meat Directives” means the Directives mentioned in the definition of “meat” in this regulation; “meat preparations” has the same meaning as in the Minced Meat Regulations “meat products” means products for human consumption prepared from or with meat which has undergone treatment such that the cut surface shows that the product no longer has the characteristics of fresh meat, but not— meat which has undergone only cold treatment; minced meat; mechanically recovered meat; meat preparations; “meat products premises” means any industrial or non-industrial meat products premises handling or storing meat products; “Minced Meat Regulations” means the Minced Meat and Meat Preparations (Hygiene) Regulations (Northern Ireland) 1997 ; “non-industrial meat products premises” means meat products premises whose production does not exceed 7.5 tonnes of finished meat products per week or 1 tonne per week in the case of premises producing foie gras or where a special hygiene direction is given in relation to the premises such lower level of production as may be required by the direction; “occupier” in relation to any premises means a person carrying on the business of producing, handling or storing meat products or other products of animal origin on the premises; “ the Order ” means the Food Safety (Northern Ireland) Order 1991; “other products of animal origin” means the following products intended for human consumption that is to say— meat extracts; rendered animal fat: fat derived from rendering meat, including bones; greaves: the protein-containing residue of rendering, after partial separation of fat and water; meat powder, powdered rind, salted or dried blood, salted or dried blood plasma; stomachs, bladders and intestines, cleaned, salted or dried, and/or heated; “packaging”, in relation to meat products or other products of animal origin, means the placing of one or more of such wrapped or unwrapped products in a container, as well as the container itself; “potable water” has the same meaning as in the Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995 ; “Poultry Meat Regulations” means the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1995 ; “prepared food” means any food, intended for human consumption, not being a meat product or other product of animal origin or a meat-based prepared meal which is handled in an establishment; “prohibited parts” in relation to any animals or poultry mean— any genital organs, except, in the case of male animals, testicles; urinary organs, except the kidneys and the bladder; the cartilage of the larynx, the trachea and the extralobular bronchi; eyes and eyelids; the external, auditory meatus; corneous tissues; in poultry, the head (except the comb and the ears, the wattles and caruncles) the oesophagus, the crop and the intestines; “raw material” means any animal product used as an ingredient in meat products or other products of animal origin, or used in the preparation of prepared food; “rewrapping centre” means premises where any of the following operations is carried out— meat products are unwrapped, sliced or cut and subsequently rewrapped prior to despatch; or unpackaged meat products from different establishments are assembled into batches for despatch, “slaughterhouse” means a licensed slaughterhouse; “small percentage of meat” means 10% or less by weight of the raw meat used as a proportion of the weight of the final product; “special hygiene direction” in relation to any premises approved under regulation 4 or 5, as the case may be, means a condition of that approval imposed under paragraph (1)( c ) of that regulation; “Specified Material legislation” means— the Specified Bovine Material Order (Northern Ireland) 1997 ; the Specified Bovine Material (Treatment and Disposal) Regulations (Northern Ireland) 1997 ; the Heads of Sheep and Goats Order (Northern Ireland) 1996 ; and the Heads of Sheep and Goats (Treatment and Disposal) Regulations (Northern Ireland) 1996 ; “third country” means a country, other than the United Kingdom, the Isle of Man or any of the Channel Islands, which is not an EEA State; “treatment” in relation to any product, means any chemical or physical process such as heating, smoking, salting, marinating, curing or drying, intended to preserve meat or animal products whether or not associated with other foodstuffs, or a combination of these various processes; “Wild Game Regulations” means the Wild Game Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997 ; “wrapping” in relation to meat products or other products of animal origin, means the protection of those products by the use of an initial wrapping or initial container in direct contact with the product concerned as well as the initial wrapper or initial container itself. 2 Any approval granted under regulation 4 or 5 shall be in writing and may be varied by notice served on the person to whom the approval was granted. 3 The Interpretation Act (Northern Ireland) 1954 shall apply to these Regulations as it applies to a Measure of the Northern Ireland Assembly. Exemption 3 These Regulations shall not apply to establishments handling or storing meat products or other products of animal origin exclusively for sale from those establishments to the final consumer, or to persons engaged in such handling, storing or selling, or to the transporting of meat products to the final consumer. Part II Approval of Meat Products Premises Approvals of premises other than ambient stores, rewrapping centres and cold stores 4 1 A person shall not handle meat products in any premises to which this regulation applies unless those premises— a are approved under this regulation; b comply with the appropriate requirements of Schedules 1 and 2; and c comply with such further conditions relating to the hygiene of the premises as the Department may specify in the approval. 2 This regulation applies to any meat products premises other than ambient stores, rewrapping centres and cold stores. 3 The occupier of, or a person proposing to occupy, any premises to which this regulation applies may apply, in writing, to an approval authority for the approval of those premises under this regulation. 4 A person shall not— a despatch from any meat products premises approved under this regulation any meat products which do not comply with the provisions of these Regulations; b despatch any meat products to a relevant EEA State from meat products premises to which this regulation applies but which are not approved under this regulation. 5 Subject to paragraph (6), an approval authority to which an application has been made under paragraph (3) shall approve the meat products premises to which the application relates— a for the handling of meat products, other than those specified in sub-paragraphs ( b ) to ( d ), if the authority is satisfied that they comply with the requirements of Schedule 1 and Parts I, II , III , V and VII of Schedule 2; b for the handling of meat products which contain a small percentage of meat, if the authority is satisfied that they comply with the requirements of Schedule 1 and with Parts II, III, V and VII of Schedule 2; c for the pasteurisation or sterilisation of meat products in hermetically sealed containers, if the authority is satisfied that they comply with the requirements of Schedule 1 and with Part I (except in the case of meat products which contain a small percentage of meat) and Parts II, III, V and VII of Schedule 2, and in the case of products in hermetically sealed containers with the requirements of Part VIII of Schedule 2; d for the manufacture of meat-based prepared meals, if the authority is satisfied that they comply with the requirements of Schedule 1 and with Part I (except in the case of meat-based prepared meals which contain a small percentage of meat) and Parts II, III, V, VII, and IX of Schedule 2; but otherwise shall refuse to approve those premises for any of those purposes. 6 An approval authority, to which an application has been made under paragraph (3), shall approve any non-industrial meat products premises to which the application relates if it is satisfied that the premises comply with the provisions of— a Schedule 1; b Parts II, III and V of Schedule 2; c if they are used to manufacture products in hermetically sealed containers, Part VIII of Schedule 2; and d if they are used to manufacture meat-based prepared meals, Part IX of Schedule 2. 7 An approval authority to which an application has been made under paragraph (3) shall notify the applicant in writing of its decision in relation to the application and of the reasons for any refusal to grant approval under this regulation. Approval of ambient stores, rewrapping centres and cold stores 5 1 A person shall not use any ambient store, rewrapping centre or cold store for the handling or storage of meat products unless— a it is approved under this regulation or licensed under the Hygiene Regulations; b it complies with the appropriate requirements of Schedule 3; and c it complies with such further conditions relating to the hygiene of the premises as the Department may specify in the approval. 2 A person shall not despatch any meat products to a relevant EEA State from an ambient store, rewrapping centre or cold store which is not approved under this regulation. 3 The occupier of, or a person proposing to occupy, any ambient store, re wrapping centre or cold store for the purposes of paragraph (1) or (2) may apply in writing for the approval of those premises under this regulation. 4 An approval authority, to which an application has been made under paragraph (3) shall approve the premises to which the application relates— a as an ambient store for the storage of meat products if the authority is satisfied that the occupier will comply with the requirements of Part I of Schedule 3; and b as a rewrapping centre for the handling or storage of meat products if the authority is satisfied that the occupier will comply with the requirements of Part II of Schedule 3; but shall otherwise shall refuse to approve those premises for either of those purposes. 5 An approval authority to which an application has been made under paragraph (3)— a shall approve the premises to which the application relates as a cold store for the storage of meat products if they are already licensed under the Fresh Meat Regulations or the Poultry Meat Regulations as a cold store for the storage of fresh meat or fresh poultry meat; and b if the premises are not already so licensed, shall approve them as a cold store for the storage of meat products if the authority is satisfied that they comply with the requirements of Part III of Schedule 3, but otherwise shall refuse to approve the premises as a cold store for the storage of meat products. 6 An approval authority to which an application has been made under paragraph (3) shall notify the applicant in writing of its decision in relation to the application and of the reasons for any refusal to grant approval under this regulation. Revocation of approvals 6 1 Subject to paragraph (3) and to regulation 7(3), an approval authority may, by notice in writing, given to the occupier of any premises approved under regulation 4 or 5, revoke that approval if it is satisfied— a that there is a failure in respect of the premises to comply with the relevant provisions of these Regulations; b an adequate health inspection of the premises is being hampered; c that the business carried on at the premises in respect of which the approval was granted is no longer being carried on there; or d that the premises have become exempt under regulation 3. 2 The approval authority shall state in any notice of revocation given by it under paragraph (1)— a the date on which the revocation is to take effect; and b the reasons for revocation. 3 An approval shall not be revoked under paragraph (1)( a ) or ( b ) unless there is in force in relation to the premises— a a prohibition order under Article 10 of the Order; or b an emergency prohibition order under Article 11 of the Order, and under either such an order, meat products may no longer be handled or stored at the premises. 4 Where the approval authority gives a notice of revocation under paragraph (1), for the purposes of that paragraph “occupier”, in relation to any premises which are, at the time the notice was given, vacant, means the last person known to the approval authority to have carried on at the premises the business of producing, handling or storing meat products or other products of animal origin. Right of appeal 7 1 Any person who is aggrieved by a refusal to grant an approval under regulation 4 or 5 or by the revocation of such an approval under regulation 6 or by any special hygiene direction may appeal to a magistrates' court against the decision. 2 Article 37(2) to (3) of the Order shall have effect in relation to an appeal under this regulation as it has effect in relation to an appeal under that Article but with the omission of paragraph (2A)( b ) and the word “or” immediately preceding it. 3 A notice of revocation under regulation 6(1) shall not take effect until the time for appealing against it under Article 37(2A) of the Order (as applied by this regulation) has expired or, if such an appeal is made, until the appeal is finally disposed of or abandoned. Part III Conditions for the Handling, Storing and Marketing of Meat Products General conditions 8 A person shall not sell for human consumption from meat products premises approved under regulation 4 any meat product manufactured in Northern Ireland unless— a it has been handled and stored in accordance with the appropriate requirements of Schedule 1, 2 and 3; b it has been prepared from raw materials which complied with the requirements of Part III of Schedule 2; and c it has been checked in accordance with regulation 13. Wrapping etc. 9 A person shall not— a sell for human consumption from approved meat products premises any meat product manufactured in Northern Ireland which is intended for consignment to a relevant EEA State; or b sell for human consumption any meat product handled or stored in Northern Ireland after 8th December 1998, unless it has been wrapped, packaged or labelled at manufacturing premises in accordance with the provisions of Part V of Schedule 2 or at an approved rewrapping centre. Health marking 10 1 A person shall not sell for human consumption from any meat products premises approved under regulation 4 any meat product manufactured or rewrapped in Northern Ireland and intended for consignment to a relevant EEA State unless it carries the United Kingdom EC health mark applied in accordance with the provisions of Part VI of Schedule 2. 2 A person shall not consign to a relevant EEA State any meat product which was landed in Northern Ireland and stored but not rewrapped there unless it carries— a if it was imported from Great Britain, a mark applied in accordance with the Meat Products (Hygiene) Regulations 1994 ; b if it was imported from a relevant EEA State, a mark applied in accordance with legislation having effect in that State and corresponding to the provisions of these Regulations relating to the United Kingdom EC health mark; and c if it was imported from a third country, the health marking required under Directive 72/462/EEC . 3 A person shall not sell for human consumption in Northern Ireland any meat product manufactured or rewrapped in Northern Ireland after 8th December 1998 unless it carries— a the United Kingdom EC health mark; or b the Northern Ireland regional health mark, applied in accordance with the provisions of Part VI of Schedule 2. Indication of storage temperature and durability 11 A person shall not— a sell for human consumption from approved meat products premises any packaged meat product which was manufactured in Northern Ireland after these Regulations come into force and is intended for consignment to a relevant EEA State, and which cannot be safely stored at an ambient temperature; or b sell for human consumption any packaged meat product which was handled or stored in Northern Ireland after 8th December 1998 and which cannot be safely stored at an ambient temperature, unless the packaging carries— i a clear and legible indication of the temperature at which the product should be stored and transported; and ii the appropriate durability indication in accordance with the Food Labelling Regulations. (Northern Ireland) 1996 or the Food Labelling Regulations 1996 ; Storage and transportation conditions 12 1 A person shall not sell for human consumption from a meat products premises approved under regulation 4 any meat product manufactured in or imported into Northern Ireland after these Regulations come into force unless— a it is or has been handled, stored and transported in accordance with Part VII of Schedule 2 and, after 8th December 1998, if it is stored in a cold store separate from the meat products premises from which it is sold, that store has been licensed under regulation 4 of the Fresh Meat Regulations; b subject to sub-paragraph ( c ), it is accompanied during transportation by a health certificate, signed by an authorised officer of an enforcement authority at the time of loading, which is in the form and contains the particulars specified in Schedule 4 where— i it contains meat from a slaughterhouse situated in a place or area which has been declared to be an infected place or area under the Diseases of Animals (Northern Ireland) Order 1981 ; ii it contains meat bearing a special mark under regulation 14(2)( c ) or ( d ) of the Fresh Meat Regulations; or iii it is intended to be sent to a relevant EEA State after transit through a third country, in which case it shall be in a sealed means of transport; and c where— i the product does not fall within sub-paragraph ( b ); and ii the exemption specified in paragraph (2) does not apply, it is accompanied during transportation by a commercial document which bears the official approval code of the meat products premises of origin and the name and address of the consignee. 2 The exemption mentioned in paragraph (1)( c )(ii) is an exemption for meat products in hermetically sealed containers which has undergone one of the treatments referred to in paragraph B( a ) of Part VIII of Schedule 2. 3 An enforcement authority may make a reasonable charge for the issue by it of any health certificate pursuant to paragraph (1)( b ). 4 Any person who receives a consignment of meat products together with the commercial document shall keep that document, and make it available for inspection on request by an authorised officer of an enforcement authority. 5 Any document which a person is required to keep under paragraph (4) shall be kept for at least one year after its receipt or, in the case of meat products which cannot be stored at an ambient temperature, for at least 6 months after the appropriate durability date of the meat product concerned. Part IV Conditions Relating to All Establishments Duties of occupier of establishment 13 1 The occupier of an establishment shall take all necessary measures to ensure that in that establishment, these Regulations are complied with at all stages in the processes of production, storage or rewrapping of meat products and other products of animal origin, and shall, in particular, carry out his own checks to ensure— a that critical points in those processes are identified and acceptable to the enforcement authority; b methods which are acceptable to the appropriate enforcement authority for monitoring and controlling such critical points are devised and followed; c if samples are taken for the purpose of checking either cleaning and disinfection or compliance with the standards prescribed in paragraph 1 of Section A in Part II of Schedule 1, that they are analysed or examined as appropriate in a laboratory acceptable to the enforcement authority; d that as far as is reasonable and practicable, a record of compliance with sub-paragraphs ( a ) to ( c ) is kept in permanent form and that the record is made available on request to an authorised officer of any enforcement authority; e that health marking is controlled and carried out properly; f that the appropriate enforcement authority is notified immediately when a laboratory examination of samples, or any other information at the occupier’s disposal, reveals a health risk; g in the event of an imminent health risk arising in respect of any product, that product, and any other products obtained under technologically similar conditions and likely to present a similar degree of risk, are withdrawn from the market; and h any quantity of the products so withdrawn is held under the supervision and control of the appropriate enforcement authority until it is destroyed, used for purposes other than human consumption, or, with the agreement of the enforcement authority, reprocessed in a manner appropriate to ensure it is safe for human consumption. 2 The occupier of an establishment to which paragraph (1) relates shall ensure that workers at the establishment are given such instruction and training in hygiene matters as is appropriate to any tasks undertaken by them. 3 Any record required to be kept in pursuance of paragraph (1)( d ) shall be kept for a period of at least 2 years from the date of production of the products to which it relates or, in the case of meat products which cannot be stored at an ambient temperature, for a period of six months after the expiry of the minimum durability date for the product. Part V Prepared Food Prepared food obtained from raw materials of animal origin 14 A person shall not sell for human consumption any prepared food (other than a meat-based prepared meal) obtained from raw materials of animal origin and manufactured on approved premises unless— a it has been prepared in accordance with the requirements of Part II of Schedule 1; b it complies with the requirements of Part IX of Schedule 2; and c its preparation has been checked in accordance with regulation 13. Part VI Requirements for Other Products of Animal Origin Conditions for premises manufacturing other products of animal origin 15 A person shall not manufacture other products of animal origin unless the premises where the manufacture takes place meets the requirements of— a Schedule 1; b Part I of Schedule 5; c in the case of rendered animal fats, greaves and by-products, Part II of that Schedule; and d in the case of stomachs, bladders and intestines, Part III of that Schedule. Sale of other products of animal origin — meat not to have been declared unfit for human consumption 16 A person shall not sell for human consumption other products of animal origin manufactured in Northern Ireland unless they have been derived from meat which has not been declared unfit for human consumption. Transportation condition for other products of animal origin 17 1 A person shall not sell for human consumption other products of animal origin unless they are accompanied during transportation by a commercial document which specifies the premises of origin and the name and address of the consignee. 2 Any person who receives a consignment of other products of animal origin together with the commercial document required by paragraph (1) shall keep that document for at least one year after receipt, and make it available on request for inspection by an authorised officer of an enforcement authority. Part VII Transitional Use of premises, tools and equipment for the preparation of meat products from meat without an EC health mark 18 1 Notwithstanding any provision of these Regulations to the contrary, until the expiry of the derogations provided for in Directive 91/498/EEC a person may, if he is authorised in writing in that behalf by an enforcement authority use any premises, tools and equipment— a for the preparation of meat products from or with meat bearing an EC health mark; or b for the preparation of meat products from or with other meat which is fit for human consumption. 2 An enforcement authority shall not grant an authorisation under and for the purposes of paragraph (1) to any person unless it is satisfied that sufficient precautions will be taken by that person when acting under the authorisation to avoid misidentification as between products falling within paragraphs (1)( a ) and ( b ). Part VIII Penalties and Enforcement Supervision and enforcement 19 1 These Regulations shall be enforced and executed by the Department or any district council or by the Department and any district council acting jointly and any authority having such responsibility shall be known for the purposes of these Regulations as “an enforcement authority”. 2 Premises which are subject to these Regulations shall be inspected and monitored in accordance with Part IV of Schedule 2. Offences and penalties 20 1 If— a a person (other than a district council acting as an approval authority or enforcement authority) contravenes any provision of these Regulations; or b the occupier of any establishment fails to take all reasonable steps to secure the compliance by any person employed by him or any person admitted to that establishment with any provision of these Regulations, he shall be guilty of an offence and shall be liable— i on summary conviction, to a fine not exceeding the level 5 on the standard scale; or ii on conviction on indictment, to a fine or imprisonment for a term not exceeding two years or both. 2 No prosecution for such an offence shall commence after the expiry of— a three years from the commission of the offence; or b one year from its discovery by the prosecutor, whichever is the earlier. Application of various Articles of Food Safety (Northern Ireland) Order 1991 21 The following provisions of the Order shall apply for the purposes of these Regulations as they apply for the purposes of Article 7, 13 or 14 of the Order and any reference in them to the Order or to any provision of the Order shall be construed as a reference to the Regulations— Article 3 (application to food offered as prizes, etc.); Article 4 (presumption that food is intended for sale for human consumption); Article 19 (offences due to fault of another person); Article 20 (defence of due diligence); Article 34 (obstruction, etc. of officers). Information to be provided by enforcement authorities 22 Every district council shall provide the Department with such information relating to the exercise of its powers or the execution of its duties under these Regulations as the Department may from time to time require. Part IX Miscellaneous and Supplementary Meat products and other products of animal origin from Great Britain, the Isle of Man and the Channel Islands 23 1 The places to which this regulation applies are Great Britain, the Isle of Man or the Channel Islands. 2 A person shall not— a sell for human consumption from any premises approved under regulation 4— i any meat product; or ii any other product of animal origin, which has been handled or stored in a place to which this regulation applies and which is intended for consignment to a relevant EEA State; or b sell for human consumption any meat product or other product of animal origin which has been handled or stored in a place to which this regulation applies after 8th December 1998, unless any handling or storing of that product in that place was in accordance with legislation having effect in that place and corresponding to these Regulations. 3 A person shall not sell for human consumption in Northern Ireland any meat product which has been handled after 8th December 1998 in a place to which this regulation applies unless it carries the relevant EC health mark or the relevant regional health mark. 4 In this regulation “the relevant EC health mark” and “the relevant regional health mark”, in relation to any place to which this regulation applies, mean a mark applied in accordance with legislation having effect in that place and corresponding to the provisions of Part VI of Schedule 2 or paragraph 2 of Part II of Schedule 3 relating to the United Kingdom EC health mark or (as the case may be) the Northern Ireland regional health mark. Amendments 24 1 After regulation 3(2)( i ) of the Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995 and of the Food Safety (Temperature Control) Regulations (Northern Ireland) 1995 , there shall be inserted in each case— j the Meat Products (Hygiene) Regulations (Northern Ireland) 1997. . 2 At the end of regulation 3(2)( d ) of the Food Premises (Registration) Regulations (Northern Ireland) 1992 there shall be added— or in respect of which an approval is required under the Meat Products (Hygiene) Regulations (Northern Ireland) 1997; . Sealed with the Official Seal of the Department of Agriculture for Northern Ireland on Liam McKibben Assistant Secretary 13th November 1997.