Wild Game Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997

Amendments

20.—(1) After regulation 3(2)(g) of the Food Premises (Registration) Regulations (Northern Ireland) 1992(1) there shall be added—

“(h) as a wild game processing facility in respect of which a licence is required under regulation 3 of the Wild Game Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997.”.

(2) In the Poultry Meat Regulations—

(a) in regulation 2(1), for the definition of “small wild game” there shall be substituted the following—

• ““small wild game” and “wild game meat” have the meanings given to them by regulation 2(1) of the Wild Game Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997;”;

(b) in regulation 21(2)(a), for “18(3) or 20” there shall be substituted, “18(3), 20 or 25”;

(c) in Schedule 12, after paragraph 3 there shall be added—

“4.   Wild game meat derived from small wild game shall be chilled or frozen and kept at a temperature which must not at any time exceed +4°C if chilled or −12°C if frozen.”.

(3) In regulation 3 of the Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995(2), after paragraph (2)(k) there shall be added—

“(l) the Wild Game Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997.”.

(1)

S.R. 1992 No. 167; the relevant amending Regulations are S.R. 1994 No. 346, S.R. 1997 No. 493, S.R. 1997 No. 494 and S.R. 1997 No. 495

(2)

S.R. 1995 No. 360, to which there are amendments not relevant to these Regulations