Fifteenth Schedule :
1. The occupier of a cold store shall ensure that fresh meat is-
(a) kept at a constant internal temperature of not more than 7ºC for carcasses and cuts, 3ºC for offal and -12ºC 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;
(e) identifiable as to the date of slaughter of the animals from which the fresh meat was derived and the date of cutting up; and
(f) made available for inspection on request by a meat inspector, VO or OVS.

Eighth Schedule (extract):
1. The occupier of any premises shall keep them, or cause them to be kept, in such a state of cleanliness and otherwise so conduct them as to prevent the risk of contamination of any fresh meat in the premises or, in the case of any abattoir, of any blood intended for human consumption, and in particular shall-
...
(d) ensure that fresh meat or blood intended for human consumption does not come into contact with any fresh meat requiring further examination by a VO, OVS or meat inspector, or rejected as being unfit for human consumption or the inedible by-products of the slaughtering of animals

Tenth Schedule (extract):
1. (1) The occupier and persons engaged in the handling of fresh meat shall ensure that -
[...]
(f) the following are discarded immediately after slaughter-
(i) in the case of sheep and goats, the head, including the tongue and brain, if no part of it is intended for human consumption,
(ii) the penis if it is not intended for human consumption, and a VO, OVS or a meat inspector is satisfied that it shows no pathological lesion, and
(iii) Such other organs as may be specified by the Director.

First Schedule (extract):
1. All abattoirs, cutting premises and cold stores shall have-
(a) a clearly defined boundary;
(b) at places readily accessible to the work station and sanitary conveniences, suitable facilities, that is to say-
(i) an adequate supply (provided otherwise than by taps operable by hand) of potable hot and cold running water, or premixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat
...
(h) suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than 7ºC for carcasses and cuts, 3ºC for offal and -12ºC for frozen fresh meat, such equipment having a ducted drainage system which avoids risk of contamination of fresh meat;
(i) water, that is to say-
(i) a sufficient, clean and potable supply of hot and cold water, or water premixed to a suitable temperature, available at an adequate pressure,
(ii) a separate water system that may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers,
(aa) and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose, and
(bb) and all such pipes shall be clearly distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to fresh
meat, and
(iii) if water is stored, fully covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;
...
(k) an arrangement of rooms so that-
...
(ii) there are washbasins with soap available with an adequate supply (provided otherwise than by taps operated by hand or arm) of potable hot and cold running water, or pre-mixed water at a suitable temperature,

Regulation 14 (extract):
(2) No person shall sell or distribute for human consumption-
(a) without prejudice to the Thirteenth Schedule, fresh meat which has been treated with natural or artificial colouring matters;
(b) fresh meat which has been treated with ionising or ultraviolet radiation;
(c) fresh meat from animals to which tenderisers have been administered;
(d) fresh meat from animals treated with growth promoting hormones or thyrostatic substances;
(e) fresh meat from animals treated with antimicrobial substances or other therapeutic substances, the withdrawal period for which has not expired; or
(f) fresh meat from animals which may have been exposed to any toxic substances detrimental to animal or human health.

First Schedule (extract):
1. All abattoirs, cutting premises and cold stores shall have-
...
(h) suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than 7ºC for carcasses and cuts, 3ºC for offal and -12ºC for frozen fresh meat, such equipment having a ducted drainage system which avoids risk of contamination of fresh meat;

Third Schedule (extract):
1. In addition to the general requirements contained in the First Schedule, all cutting premises shall have-
(a) suitable and sufficient refrigerated rooms, provided with recording thermometers or recording telethermometer(s) for each room used for-
(i) the storage of fresh meat, and
(ii) the separate storage of packaged fresh meat

Fourteenth Schedule (extract):
3. The occupier of every abattoir or farmed game plant in which offal is prepared, cleaned, wrapped and packaged in the same room in accordance with paragraph 1 (n) of the Second Schedule, paragraph 1 (x) of Part II of the Seventh Schedule and paragraph 1 (t) of Part III of the Seventh Schedule and the occupier of all cutting premises in which fresh meat is cut up, wrapped and packaged in the same room shall ensure that the following conditions are observed-
(a) the packaging and wrapping materials shall, during storage, be enclosed in a protective cover under hygienic conditions in the separate room provided for this purpose; and such a room shall not be connected in any way with rooms containing substances which might contaminate fresh meat;

Fifteenth Schedule (extract):
1. The occupier of a cold store shall ensure that fresh meat is-
...
(c) adequately protected during storage from the risk of contamination including taint;

Regulation 26 (extract):
(3) The occupier of licensed premises shall arrange or establish, in consultation with a VO, OVS or meat inspector, a staff training programme to train staff to comply with hygiene requirements appropriate to the operations that they perform on those premises.

Regulation 27:
(1) A person who contravenes any provision of these Regulations shall be guilty of an offence and liable-
(a) for a first offence, to a fine not exceeding P1,000 or to imprisonment for a term not exceeding three months, and where the offence is a continuing offence, to an additional fine of P500 for each day on which the offence continues; and
(b) for a second or subsequent offence, to a fine of P2,000 or imprisonment for a term of six months and, where the offence is a continuing offence, to an additional fine of P500 for each day on which the offence continues.
(2) On the conviction of any person for any offence under these Regulations, the court may, in addition to any other penalty which it may lawfully impose, cancel or suspend any licence issued to such person which is relevant to the offence committed.