Food business operators must ensure that the storage and transport of meat of domestic ungulates takes place in accordance
with the following requirements.

• 1.
• (a) Unless other specific provisions provide otherwise, post-mortem inspection must be followed immediately by chilling in the slaughterhouse to ensure a temperature throughout the meat of not more than 3°C for offal and 7°C for other meat along a chilling curve that ensures a continuous decrease of the temperature. However, meat may be cut and boned during chilling in accordance with Chapter V, point 4 [Meat may also be boned and cut prior to reaching the temperature referred above when the cutting room is on the same site as the sla...Log in to see the rest ...

This obligation does not apply in relation to: (a) primary production for private domestic use; (b) the domestic preparation, handling or storage of food for private domestic consumption; (c) the direct supply, by the producer, of sma...Log in to see the rest ...

Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)

Regional Directorate for Food, Agriculture and Forestry

Prefecture

Exploitant du secteur alimentaire