Regulations 2 and 9(2)
| 1. Provision of Regulation 37/2005 | 2. Subject-matter |
|---|---|
| Article 2.1 | Requirement that the means of transport, warehousing and storage of quick-frozen foodstuffs shall be fitted with suitable recording instruments to monitor, at frequent and regular intervals, the air temperature to which the quick-frozen foodstuffs are subjected. |
| Article 2.2 — first sentence of first paragraph | Requirement that all measuring instruments described in Article 2.1 of Regulation 37/2005 shall comply with EN 12830, EN 13485 and EN 13486 standards. |
| Article 2.2 — second sentence of first paragraph | Requirement that food operators keep all relevant documents verifying that the measuring instruments conform to the relevant EN standard. |
| Article 2.3 | Requirement that temperature recording shall be dated and stored by the food operator for a period of at least a year, or for longer taking into account the nature and shelf life of the quick-frozen foodstuffs. |
| Article 3.1 — first paragraph | Requirement that storage in retail display cabinets, or in the course of local distribution the air temperature shall only be measured by at least one easily visible thermometer. |
| Article 3.1 — second paragraph (a) and (b) | Requirement that in open retail cabinets the maximum load line of the cabinet shall be clearly marked and the thermometer shall indicate the temperature at the air return side at the level of that mark. |
Regulation 3
1. The conditions are that—E+W
(a)the quick-frozen foodstuff has been manufactured from raw materials of sound, genuine and merchantable quality and no other materials;
(b)no raw material has been used in the manufacture of the quick-frozen foodstuff unless, at the time of its use, it would have been lawful for the raw material to be placed on the market for human consumption;
(c)the preparation and quick-freezing of the quick-frozen foodstuff have been carried out with sufficient promptness, and by use of appropriate technical equipment, to minimise any chemical, biochemical and microbiological changes to the food comprised in it;
(d)no cryogenic medium other than an authorised cryogenic medium has been used in direct contact with any food comprised in the quick-frozen foodstuff;
(e)the quick-freezing of each food comprised in the quick-frozen foodstuff has resulted in the temperature of that food after thermal stabilisation being −18°C or colder; and
(f)following the quick-freezing and thermal stabilisation of each food comprised in the quick-frozen foodstuff in compliance with sub-paragraph (e) the temperature of that food has been maintained at a level no warmer than −18°C except where a permitted exception relating to the temperature of the food applies.
2. For the purposes of paragraph 1—E+W
(a)an authorised cryogenic medium is—
(i)air,
(ii)nitrogen, or
(iii)carbon dioxide;
and
(b)a permitted exception relating to the temperature of a food applies when—
(i)that food is kept within brief periods during transport (including local distribution) at a temperature warmer than −18°C but not warmer than −15°C, or
(ii)that food is kept in a retail display cabinet at a temperature warmer than −18°C to an extent consistent with good storage practice but not warmer than −12°C.
Regulation 9(3)
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Textual Amendments
F1Sch. 3 omitted (26.7.2018) by virtue of The Food and Feed (Miscellaneous Amendments and Revocations) (Wales) Regulations 2018 (S.I. 2018/806), regs. 1(3), 15(4)