1.For the purposes of this Regulation, the definition of ‘food business operator’ in point (3) of Article 3 of Regulation (EC) No 178/2002 of the European Parliament and of the Council(1), the definition of ‘establishment’ in point (c) of Article 2(1) of Regulation (EC) No 852/2004 of the European Parliament and of the Council(2), as well as the definitions of ‘minced meat’, ‘slaughterhouse’ and ‘cutting plant’ laid down respectively in points 1.13, 1.16 and 1.17 of Annex I to Regulation (EC) No 853/2004 of the European Parliament and of the Council(3) shall apply.
2.The following definitions shall also apply:
(a)‘trimmings’ means small pieces of meat, falling within the Combined Nomenclature codes listed in Annex XI to Regulation (EU) No 1169/2011, recognised as fit for human consumption and produced exclusively during trimming operations, when boning of carcases or when cutting up of meat;
(b)‘batch’ means meat, falling within the Combined Nomenclature codes listed in Annex XI to Regulation (EU) No 1169/2011, obtained from a single species, with or without bone, whether or not cut or minced, that has been cut, minced or packed under practically identical conditions.
Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31, 1.2.2002, p. 1).
Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (OJ L 139, 30.4.2004, p. 1).
Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004, p. 55).