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3. In this Part—
“catering establishment” means—
a restaurant, canteen, club, public house, school kitchen, prison kitchen, hospital kitchen or similar establishment (including a vehicle or a fixed or mobile stall) where—
food is cooked or made ready for consumption without further preparation; and
food is prepared for service to the consumer;
other premises where—
food is cooked or made ready for consumption without further preparation;
food is prepared for service to the consumer; and
there is no change of ownership of the food concerned between preparation and delivery to the consumer;
“distribution warehouse” means premises where produce is received prior to onward distribution to a wholesale or retail establishment and—
there is no change in the ownership of the produce concerned between receipt and onward distribution;
the wholesale or retail establishment to which delivery is made is excluded under paragraph 1 of this Schedule; and
the premises are owned by the same person that owns the retail or wholesale establishment to which the produce is delivered;
“produce” means produce derived from agricultural work, shellfish, fish or products derived from shellfish or fish;
“wholesale establishment” means a facility operated solely for the purpose of selling produce for the purposes of resale or to a catering establishment, and includes a cash and carry warehouse but excludes a food processing or packaging facility.
“to process or pack” includes to carry out the daily cleaning and maintenance of machinery used for the processing or packing.
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