The Food Safety (Fishery Products on Fishing Vessels) Regulations 1992

Interpretation

2.—(1) In these Regulations—

“the first Directive” means Council Directive 91/493/EEC((1)), of 22nd July 1991, laying down the health conditions for the production and the placing on the market of fishery products;

“the second Directive” means Council Directive 92/48/EEC((2)), of 16th June 1992, laying down minimum hygiene rules applicable to fishery products caught on board certain vessels in accordance with Article 3(1)(a)

(i)

of the first Directive;

“additional hygiene conditions” means the additional hygiene conditions laid down in Annex II to the second Directive, which is set out in Part II of the Schedule to these Regulations, other than the condition specified in point 9 of that Annex;

“chilling” means any process of cooling fishery products to a temperature approaching that of melting ice;

“derogation” means the grant of a further period within which to comply fully with the relevant requirements;

“fishery products” means all seawater or freshwater animals or parts thereof, including their roes, but excluding aquatic mammals, frogs and aquatic animals covered by other Community acts;

“fishing vessel to which Article 1.2 of the second Directive applies” means a fishing vessel designed and equipped to preserve fishery products on board under satisfactory conditions for more than twenty-four hours, other than one equipped for keeping fish, shell fish and molluscs alive without other means of conservation on board;

“frozen product” means any fishery product which has undergone a freezing process;

“food authority” means an authority specified in regulation 8 as an authority which is to enforce and execute these Regulations;

“general hygiene conditions” means the conditions specified in Annex I to the second Directive, which is set out in Part I of the Schedule to these Regulations;

“prepared product” means any fishery product which has undergone an operation affecting its anatomical wholeness, such as gutting, heading, slicing, filleting or chopping;

“relevant requirements” means the requirements laid down in points 8(b) and (e) of Annex II to the second Directive.

(2) In these Regulations—

(a) a reference to a numbered regulation is a reference to the regulation in these Regulations which bears that number;

(b) a reference in a regulation to a numbered paragraph is a reference to the paragraph of that regulation which bears that number.

(1)

OJ No. L268, 24.9.1991, p. 15.

(2)

OJ No. L187, 7.7.1992, p. 41.