Conditions for producing lobster meat

Any person who produces lobster meat shall for that purpose– (a) use unfrozen lobster meat and frozen lobster meat that is free from the stomach, intestinal tract, gills, cartilage, shell particles, liver, roe and any other part that is not lobster flesh; (b) use containers, in which unfrozen lobster meat has been packed without the addition of pickle or brine, that are marked or labelled with the words “dry pack”; (c) use containers for frozen lobster meat that are marked or labelled with the words “Frozen (d) where cooked lobster meat is processed for sale as unfrozen meat, chill immediately, after being packed, to, and maintain at, a temperature between 0°C and 2°C; (e) where cooked lobster meat is processed for sale as meat, freeze immediately after it has been packed and store at a temperature of - 26°C or lower.