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The Quick-Frozen Foodstuffs (No.2) Regulations (Northern Ireland) 2007
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There are currently no known outstanding effects for the The Quick-Frozen Foodstuffs (No.2) Regulations (Northern Ireland) 2007, SCHEDULE 2.
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Regulations 3 and 7
SCHEDULE 2N.I.Conditions that have to be satisfied in relation to a quick-frozen foodstuff if it is to be placed on the market for human consumption
1. The conditions are that—N.I.
(a)a quick-frozen foodstuff has been manufactured from raw materials of sound, genuine and merchantable quality and no other materials;
(b)no raw material has been used in the manufacture of the quick-frozen foodstuff unless, at the time of its use, it would have been lawful for the raw material to be placed on the market for human consumption;
(c)the preparation and quick-freezing of the quick-frozen foodstuff have been carried out with sufficient promptness, and by use of appropriate technical equipment, to minimise any chemical, biochemical and microbiological changes to the food comprised in it;
(d)no cryogenic medium other than an authorised cryogenic medium has been used in direct contact with any food comprised in the quick-frozen foodstuff;
(e)the quick-freezing of each food comprised in the quick-frozen foodstuff has resulted in the temperature of that food after thermal stabilisation being –18oC or colder; and
(f)following the quick-freezing and thermal stabilisation of each food comprised in the quick-frozen foodstuff in compliance with sub-paragraph (e) the temperature of that food has been maintained at a level no warmer than –18oC except where a permitted exception relating to the temperature of the food applies.
Commencement Information
I1Sch. 2 para. 1 in operation at 1.3.2007, see reg. 1
2. For the purposes of paragraph 1—N.I.
(a)an authorised cryogenic medium is—
(i)air,
(ii)nitrogen, or
(iii)carbon dioxide; and
(b)a permitted exception relating to the temperature of any food applies when—
(i)that food is kept within brief periods during transport (including local distribution) at a temperature warmer than -18oC but not warmer than -15oC; or
(ii)that food is kept in a retail display cabinet at a temperature warmer than -18oC to an extent consistent with good storage practice but not warmer than -12oC.
Commencement Information
I2Sch. 2 para. 2 in operation at 1.3.2007, see reg. 1
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