European Communities (Minced Meat and Meat Preparations Regulations), 1996.

The purpose of these Regulations is to implement Council Directive No. 94/65/EC of 14 December 1994. The Regulations lay down the requirements for the production and marketing of minced meat and meat preparations for human consumption. They set standards of hygiene and operation for premises producing minced meat or meat preparations either for the domestic market or for export to other Member States in the European Union.
The 22 regulations are divided into 9 Parts: Preliminary (I); Production of Minced Meat for Placement on the Market (II); Placing on the Market of Meat Preparations (III); Conditions relating to all Establishments (IV); Approval and Registration (V); Powers of Inspection and Supervision (VI); Protection of Public Health (VII); Improper use of Health Marks, Certificates or Documents (VIII); General Provisions (IX).
Subject to restrictions outlined in regulation 3, no person shall produce or place on the market minced meat and meat preparations other than in compliance with these Regulations and the Council Directive. The three Schedules lay down requirements for the production, hygiene, labelling and marking of mminced meat.