The regulation sets a one-sentence condition for poultry meat (Article 22, paragraph 1, item ç): the meat must reach a temperature of at most 4 °C before carriage and stay at that temperature throughout. It must be at target when it goes on the vehicle and held there all the way.
The record measures the product itself, not the air sensor. For the same lot, loading and receipt should match on:
- product and lot ID
- product reading, time and position
- ID of the measuring device
- the person handing over and the person receiving
Vehicle air does not stand in for product temperature.
A duty to reach the temperature before carriage and hold it throughout narrows the answer to when a refrigerated vehicle is necessary.
The only exception in this Article is goose and duck liver: with Ministry permission it may travel above 4 °C, but the meat must leave the slaughterhouse or cutting plant at once and carriage cannot exceed 2 hours. Meat meant for freezing is frozen without delay. Open and packaged meat are stored and carried separately; the requirement lapses if it is done at different times or with packaging that is no source of contamination.
