The Meat Products (Scotland) Regulations 2004

Interpretation

2.  In these Regulations–

“the Act” means the Food Safety Act 1990;

“the 1996 Regulations” means the Food Labelling Regulations 1996(1);

“catering establishment” has the meaning assigned to it by the 1996 Regulations;

“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, and “uncooked” shall be construed accordingly;

“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;

“EEA State” means a State which is a Contracting Party to the Agreement on the European Economic Area(2) signed at Oporto on 2nd May 1992 as adjusted by the Protocol(3) signed at Brussels on 17th March 1993;

“free circulation” has the same meaning as in Article 23 of the Treaty establishing the European Community;

“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(4), as amended by Commission Directive 2001/101/EC(5) which is itself amended by Commission Directive 2002/86(6);

“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 (subject to the provisions of regulation 49 of the TSE (Scotland) Regulations 2002(7)); 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 Council Directive 64/433/EC(8) on health problems affecting intra community trade in fresh meat as last amended by Council Directive 95/23(9);

“sell” includes offer or expose for sale or have in possession for sale, and “sale” and “sold” shall be construed accordingly;

“ultimate consumer” has the meaning assigned to it by the 1996 Regulations.

(1)

S.I. 1996/1499; relevant amending instruments are S.I. 1998/1398, 1999/747, 1136 and 1483, and S.S.I. 2002/524.

(2)

O.J. No. L 1, 3.1.94, p.1.

(3)

O.J. No. L 1, 3.1.94, p.571.

(4)

O.J. No. L 109 6.5.00, p.29.

(5)

O.J. No. L 310, 28.11.01, p.19.

(6)

O.J. No. L 305, 7.11.02, p.19.

(7)

S.S.I. 2002/255, amended by S.S.I. 2003/198 and 411.

(8)

O.J. No. P 121, 29.7.64, p.2012.

(9)

O.J. No. L 243, 11.10.95, p.7.