S.L. 449.13 Art. 4Quality and hygiene. Food additives.

(1) The ingredients from which the product is prepared shall be of a quality suitable for human consumption and free from objectionable odours and flavours.

(2) No meat, including poultry meat and their products, shall be accepted by an establishment where luncheon meat is prepared or manufactured unless the animals (including poultry) from which such meat or products have been derived have been subjected to ante mortem and post mortem inspection and found free from disease at the time of slaughter and fit for human consumption. Such animals shall not after such inspection or inspections be or have been exposed to contamination or processed or handled or subjected to the addition of any harmful substance which renders them unfit for human consumption.

(3) The meat, including poultry meat and their products, referred to in subregulation (2) shall be handled, stored or transported in such establishments, in such a manner that will protect such meat and products from contamination and deterioration.

(4) The final product shall be clean and substantially free from staining and contamination from the container. The meat and poultry meat shall be uniformly and thoroughly cured and the product shall be capable of being sliced.

(5) Food additives in luncheon meat shall conform with the requirements laid down in the Second Schedule.