The Dairy Products (Hygiene) Regulations 1995

Regulation 11(1)(d) and 21(5)(b)

SCHEDULE 10 LABELLING AND HEALTH MARKING

PART I LABELLING

1.  In addition to the health mark requirements specified in Part II of this Schedule, the occupier of the dairy establishment shall ensure that the packaging of heat-treated milk and liquid milk-based products shall display visibly and legibly the following particular for control purposes—

(a) the nature of the heat-treatment applied to the milk;

(b) an indication, which may be in code, enabling the date of the last heat-treatment referred to in sub-paragraph (a) above to be established; and

(c) in the case of pasteurised milk, the temperature at which the product shall be stored.

2.  The particulars specified in paragraph 1 above need not appear on re-usable glass bottles referred to in regulation 27 of the Food Labelling Regulations 1984(1).

3.  Without prejudice to the provisions of the Food Labelling Regulations 1984, the labelling must show clearly for inspection purposes the following particulars—

(a) the words “raw milk” for raw drinking milk intended for direct human consumption;

(b) the words “made with raw milk” for milk-based products manufactured from raw milk whose manufacturing process does not include thermisation or heat-treatment;

(c) in the case of milk-based products other than those referred to in sub-paragraph (b) above, the nature of any heat-treatment applied at the end of the manufacturing process; or

(d) for milk-based products in which the growth of micro-organisms can occur, the use-by or minimum durability date.

PART II HEALTH MARK

1.  Dairy products shall carry a health mark in an easily visible place. It shall be legible, indelible and its characters easily distinguishable.

2.  Marking shall be carried out during or immediately after manufacture in the dairy establishment. The health mark may be applied to the dairy product, or to the wrapping, or to a label affixed to the wrapping. Where small dairy products are individually wrapped and packaged together or where such small individually wrapped portions are supplied to the ultimate consumer, it shall be sufficient for the health mark to be applied to their collective packaging.

3.  Where a dairy product marked in accordance with paragraphs 1 and 2 above is subsequently placed in packaging, the health mark shall also be applied to that packaging.

4.  Subject to paragraph 5 below, the health mark shall consist of an oval surround containing in legible form and printed capital letters the following information—

(a) either:

(i) in the upper part, the letters “UK”, followed by the approval number of the dairy establishment, and

(ii) in the lower part, the letters “EEC”;

(b) or:

(i) in the upper part, the words “UNITED KINGDOM”,

(ii) in the centre, the approval number of the dairy establishment, and

(iii) in the lower part, the letters “EEC”;

(c) or:

(i) in the upper part, the letters “UK”;

(ii) in the centre, a reference to where the approval number of the establishment is shown, and

(iii) in the lower part, the letters “EEC”.

5.  In the case of bottles, packaging and containers referred to in regulation 27 of the Food Labelling Regulations 1984, the health mark may indicate only the letters “UK” and the approval number of the establishment.

6.  The health mark may be applied to the product, wrapping or packaging by an ink stamp or by branding, or it may be printed on or applied to a label.

7.  The health mark may also consist of an irremovable plate or resistant material complying with hygiene requirements and bearing the information specified in paragraph 4 above.

(1)

S.I. 1984/1305, the relevant amending instrument is S.I. 1990/2488.