Cooking

(1) Every carcass or part of a carcass which has been passed as fit for cooking shall be marked conspicuously by an inspector “Passed for cooking” and shall be cooked in accordance with the Slaughterhouse (Hygienic Practices) Regulations. (2) Every carcass or part of a carcass which has been passed for refrigeration under the provisions of these Regulations on inspection shall be marked by the Authorised Officers: “Passed for Refrigeration” on condition that it is refrigerated or otherwise handled as prescribed by the regulations.