In addition to the general requirements, stores in which fresh meat is stored in accordance with the first indent of paragraph 65 of Chapter XIII must have at least: (a) sufficiently large chilling and refrigeration rooms, which are easy to clean and in which fresh meat can be stored at the temperatures provided for under the first indent of paragraph 65 ... fresh meat must be chilled immediately after the post mortem inspection and kept at a constant internal temperature of not more than + 7°C for carcases and cuts and + 3°C for offal.
