The Meat Products (Scotland) Regulations 2004

1. Introductory Text

2. 1. Citation, commencement and extent

3. 2. Interpretation

4. 3. Scope

5. 4. Restrictions on the use of certain names

6. 5. Name of the food for certain meat products

7. 6. Parts of the carcase in uncooked meat products

8. 7. Penalties and enforcement

9. 8. Transitional provision and defence in relation to exports

10. 9. Application of various provisions of the Food Safety Act 1990

11. 10. Amendment of the Food Labelling Regulations 1996

12. 11. Amendments and revocations

13. Signature

14. 1. SCHEDULE 1

       FOODS WHICH ARE NOT MEAT PRODUCTS FOR THE PURPOSES OF THESE REGULATIONS

       1. 1. Raw meat to which no ingredient, or no ingredient other...

       2. 2. Poultry meat falling within the scope of Council Regulation (EEC)...

       3. 3. Any product containing the fat, but no other meat, of...

    2. SCHEDULE 2

       RESERVED DESCRIPTIONS

    3. SCHEDULE 3

       ADDED INGREDIENTS WHICH ARE NOT REQUIRED TO BE INDICATED IN THE NAME OF THE MEAT PRODUCT IN THE CASE OF A MEAT PRODUCT TO WHICH REGULATION 5 APPLIES

       1. 1. Any additive.

       2. 2. Any curing salt.

       3. 3. Any ingredient used solely as a garnish or decorative coating....

       4. 4. Any ingredient (not being an additive) that is added only...

       5. 5. Any salt, herb or spice used as seasoning.

       6. 6. Any starch that is added only for a technological purpose....

       7. 7. Any protein (of either animal or vegetable origin) that is...

       8. 8. Any sugar that is added only in order to impart...

       9. 9. In the case of meat (whether cooked or uncooked) or...

       10. 10. In the case of uncooked cured meat, added water making...

    4. SCHEDULE 4

       SCHEDULE TO BE INSERTED INTO THE FOOD LABELLING REGULATIONS 1996

15. Explanatory Note