Meat Products Regulations (Northern Ireland) 2004

Interpretation

2.  In these Regulations –

• “catering establishment” has the meaning assigned to it by the Food Labelling Regulations (Northern Ireland) 1996(1);

• “cooked”, in relation to a food, means subjected to a process of cooking throughout the whole food so that the food is sold for consumption without further cooking;

• “cured meat” means a food consisting of meat and curing salt, whether or not the food also contains any other ingredient;

• “curing salt” means sodium chloride, potassium chloride, sodium nitrate, potassium nitrate, sodium nitrite or potassium nitrite, whether alone or in any combination, except that sodium chloride or potassium chloride alone or a mixture of sodium chloride and potassium chloride alone is to be regarded as a curing salt when used in a meat product only if used in sufficient quantity to have a significant preserving effect on the meat product;

• “ingredient” has the meaning assigned to it by the Food Labelling Regulations (Northern Ireland) 1996;

• “meat” has the meaning assigned to it by Directive 2000/13/EC of the European Parliament and the Council on the approximation of the laws of the member States relating to the labelling, presentation and advertising of foodstuffs(2), as amended by Commission Directive 2001/101/EC(3);

• “meat product” means any food, other than one specified in Schedule 1, which consists of meat or which contains as an ingredient, or as ingredients, any of the following: meat; mechanically recovered meat; or, from any mammalian or bird species recognised as fit for human consumption, heart, tongue, the muscles of the head (other than the masseters), the carpus, the tarsus, or the tail;

• “mechanically recovered meat” has the same meaning as in Commission Directive 2001/101/EC;

• “the Order” means the Food Safety (Northern Ireland) Order 1991;

• “sell” includes offer or expose for sale and includes have in possession for sale;

• “ultimate consumer” has the meaning assigned to it by the Food Labelling Regulations (Northern Ireland) 1996.

(1)

S.R. 1996 No. 383; relevant amending Regulations are S.R. 1998 Nos. 253 and 359, S.R. 1999 Nos. 143, 244, 286 and 301, S.R. 2000 No. 189 and S.R. 2003 No. 159

(2)

O.J. No. L109, 6.5.2000, p. 29

(3)

O.J. No. L310, 28.11.2001, p. 19