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Poultrymeat Regulations (Northern Ireland) 2011

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PART 2PROVISIONS OF THE COMMISSION REGULATION

Column 1Column 2Column 3
Relevant provision of the Commission RegulationProvisions to be read with the provisions of the Commission Regulation mentioned in column 1Subject matter
Article 3(1)Article 3(2), (3) and (4) of the Commission RegulationPresentation of poultry carcases.
Article 3(4), first sub-paragraphArticle 3(1) of the Commission RegulationComposition of giblets where a poultry carcase is presented for marketing with giblets.
Article 3(4), second sub-paragraphArticle 3(1) of the Commission RegulationLabelling of a poultry carcase that is presented for marketing with giblets but the giblets do not include one or more of the heart, neck, gizzard or liver.
Article 3(5)Points III(1) and (2) of Part B of Annex XIV to the Single CMO RegulationIndications to be shown on certain commercial documents.
Article 4(1)Articles 1 and 3(1) of, and Annex I to, the Commission RegulationNames under which poultrymeat must be sold.
Article 4(2)Articles 1(1) and (2) and 11 of the Commission RegulationRequirement that supplemental terms do not mislead the consumer.
Article 5(1)Articles 1 and 11 of the Commission RegulationRestriction on the use of names to prevent confusion with the names in Article 1 of the Commission Regulation (relating to types and presentations of poultrymeat), and the indications provided for in Article 11 of the Commission Regulation (relating to types of farming method, age at slaughter and length of fattening period).
Article 5(2)Article 5(3), (4) and (6) of the Commission Regulation, as read, in the case of Article 5(4), with Article 5(5) of that RegulationAdditional requirements relating to the labelling, presentation and advertising of poultrymeat intended for the final consumer.
Article 6Point II(3) of Part B of Annex XIV to the Single CMO RegulationTemperature at which frozen poultrymeat must be stored and kept.
Article 7(1)Point III(I) of Part B of Annex XIV to the Single CMO RegulationCriteria to be applied when grading poultry carcases and cuts into class A or B.
Article 7(2)Article 7(1) of the Commission RegulationAdditional criteria for grading poultry carcases and cuts as class A.
Article 10Annex III to the Commission RegulationTerms to describe the method by which poultrymeat has been chilled.
Article 11(1), first sub-paragraphThe second sub-paragraph of Article 11(1) of, and Annexes IV and V to, the Commission RegulationTerms to describe particular types of farming method.
Article 11(1), third sub-paragraphThe first sub-paragraph of Article 11(1) of the Commission RegulationFoie gras indication.
Article 11(2)Article 1(1)(a), fourth indent and 11(1) of, and Annex V(b), (c) or (d) to, the Commission RegulationUse of indications relating to age at slaughter and length of fattening period.
Article 12(1)Article 11 of the Commission RegulationRegistration of producers and slaughterhouses using the special marketing terms mentioned in Article 11(1) relating to farming methods and related record-keeping obligation on slaughterhouses.
Article 12(2)Article 12(1) of the Commission RegulationRecord-keeping by producers using the special marketing terms mentioned in Article 11(1) relating to farming methods.
Article 12(3)Article 11(1)(a) of the Commission RegulationRecord-keeping by feed manufacturers and suppliers in respect of the composition of feed supplied to producers who are producing birds that will be marketed using the special marketing term relating to feed (“fed with ….% ….”).
Article 12(4)Article 11(1)(d) and (e) of the Commission RegulationRecord-keeping by hatcheries supplying slow growing strains of birds to producers of “traditional free range” and “free-range – total freedom” birds.
Article 14, first paragraphArticle 10 and 11 of the Commission RegulationProhibition on imported poultrymeat bearing certain optional indications relating to method of chilling or certain types of farming unless accompanied by an official certificate.
Article 15(1)Annexes VI and VII to the Commission RegulationProhibition on the marketing of frozen and quick-frozen chickens where the water content exceeds technically unavoidable values.
Article 16(1)Annexes VI and IX to the Commission RegulationWater content checks on carcases.
Article 16(1), second sub-paragraphAnnexes VI and XI to the Commission RegulationMaking the necessary technical adjustments when water content is above the permitted level.
Article 16(2)Article 15(1) of, and Annexes VI and VII to, the Commission RegulationWater content checks on frozen and quick frozen chickens.
Article 16(3)Articles 16(1) and (2) of, and Annexes VI, VII and IX to, the Commission RegulationIncreased frequency of water content checks on frozen and quick frozen chickens.
Article 16(4)Article 16(1) and (2) of, and Annexes VI to IX to, the Commission RegulationWater content checks on air-chilled chicken carcases.
Article 16(6)Annex X to the Commission RegulationMarketing of frozen and quick-frozen chickens under supervision where the water content exceeds technically unavoidable values.
Article 20(1)Annex VIII to the Commission RegulationProhibition on the marketing of certain poultry cuts if the water content exceeds technically unavoidable values.
Article 20(2)(a)Articles 16(1) and 20(1) of, and Annex IX to, the Commission RegulationWater content checks at slaughterhouses on chicken and turkey carcases intended for use in poultry cuts.
Article 20(2), second sub-paragraphArticle 20(2)(a) and (3) of, and Annexes VI and IX to, the Commission RegulationWater content checks on air-chilled poultry cuts.
Article 20(3)Article 20(1) of, and Annex VIII to, the Commission RegulationWater content checks at cutting plants on poultry cuts.
Article 20(4) in so far as it applies Article 16(3) of the Commission RegulationArticles 16(1) and (2) of, and Annexes VI, VII and IX to, the Commission RegulationIncreased frequency of water content checks on poultry cuts.
Article 20(4) in so far as it applies Article 16(6) of the Commission RegulationAnnex X to the Commission RegulationMarketing of certain poultry cuts under supervision where the water content exceeds technically unavoidable values.

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