The Bread and Flour Regulations 1998

Interpretation

2.—(1) In these Regulations, unless the context otherwise requires—

“the Act” means the Food Safety Act 1990;

“bread” means a food of any size, shape or form which—

(a)

is usually known as bread, and

(b)

consists of a dough made from flour and water, with or without other ingredients, which has been fermented by yeast or otherwise leavened and subsequently baked or partly baked,

but does not include buns, bunloaves, chapatis, chollas, pitta bread, potato bread or bread specially prepared for coeliac sufferers;

“EEA Agreement” means the Agreement on the European Economic Area(1) signed at Oporto on 2 May 1992, as adjusted by the Protocol(2) signed at Brussels on 17 March 1993;

“EEA State” means a State which is a Contracting Party to the EEA Agreement;

“enzyme preparation” means any food additive which consists of one or more enzymes with or without the addition of supplementary material to facilitate the storage, sale, standardisation, dilution or dissolution of the enzyme or enzymes;

“flour” means the product which is derived from, or separated during, the milling or grinding of cleaned cereal whether or not the cereal has been malted or subjected to any other process, and includes meal, but does not include other cereal products, such as separated cereal bran, separated cereal germ, semolina or grits;

“flour bleaching agent” means any food additive primarily used to remove colour from flour;

“flour treatment agent” means any food additive, other than an enzyme preparation, which is added to flour or dough to improve its baking quality;

“food additive” has the meaning assigned to it by the Miscellaneous Food Additives Regulations 1995(3);

“food authority” does not include—

(a)

the council of a district in a non-metropolitan county in England except where the county functions have been transferred to that council pursuant to a structural change;

(b)

the appropriate Treasurer referred to in section 5(1)(c) of the Act (which deals with the Inner Temple and the Middle Temple);

“ingredient” has the meaning assigned to it by the Food Labelling Regulations 1996(4);

“labelling” has the meaning assigned to it by the Food Labelling Regulations 1996;

“the labelling regulations” means the Food Labelling Regulations 1996;

“member State” means a member State of the European Community;

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

(2) Any reference in these Regulations to a numbered regulation or Schedule shall, unless the reference is to a regulation of, or Schedule to, specified regulations, be construed as a reference to the regulation or Schedule so numbered in these Regulations.

(1)

OJ No. L1, 3.1.94, p. 1.

(2)

OJ No. L1, 3.1.94, p. 571.

(3)

S.I. 1995/3187; to which there is an amendment not relevant to these Regulations.

(4)

S.I. 1996/1499.