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SCHEDULE 1DEFINITION OF “THE ACT”

PART I

Column 1Column 2Column 3
S.R. & O./ S.I. No.TitleProvisions Amended
1956/919The Milk and Dairies (Channel Islands and South Devon Milk) Regulations 1956Regulation 2(1)
1960/1602The Food Hygiene (Docks, Carriers etc.) Regulations 1960Regulation 2(1)
1963/1503The Liquid Egg (Pasteurisation) Regulations 1963Regulation 2(1)
1964/19The Meat (Treatment) Regulations 1964Regulation 2(1)
1964/760The Soft Drinks Regulations 1964Regulation 2(1)
1966/791The Food Hygiene (Markets, Stalls and Delivery Vehicles) Regulations 1966Regulation 2(1)
1966/1073The Mineral Hydrocarbons in Food Regulations 1966Regulation 2(1)
1966/1074The Butter Regulations 1966Regulation 2(1)
1967/1582The Solvents in Food Regulations 1967Regulation 2(1)
1967/1866The Ice-Cream Regulations 1967Regulation 2(1)
1967/1867The Margarine Regulations 1967Regulation 2(1)
1970/94The Cheese Regulations 1970Regulation 2(1)
1970/752The Cream Regulations 1970Regulation 2(1)
1970/1172The Food Hygiene (General) Regulations 1970Regulation 2(1)
1973/1340The Colouring Matter in Food Regulations 1973Regulation 2(1)
1976/509The Specified Sugar Products Regulations 1976Regulation 2(1)
1976/541The Cocoa and Chocolate Products Regulations 1976Regulation 2(1)
1976/1209The Poultry Meat (Hygiene) Regulations 1976Regulation 2(1)
1976/1832The Honey Regulations 1976Regulation 2(1)
1976/2186The Milk and Dairies (Milk Bottle Caps) (Colour) Regulations 1976Regulation 2(1)
1977/691The Erucic Acid in Food Regulations 1977Regulation 2(1)
1977/927The Fruit Juices and Fruit Nectars Regulations 1977Regulation 2(1)
1977/928The Condensed Milk and Dried Milk Regulations 1977Regulation 2(1)
1978/105The Antioxidants in Food Regulations 1978Regulation 2(1)
1978/1420The Coffee and Coffee Products Regulations 1978Regulation 2(1)
1979/1254The Lead in Food Regulations 1979Regulation 2(1)
1980/36The Chloroform in Food Regulations 1980Regulation 2(1)
1980/1834The Miscellaneous Additives in Food Regulations 1980Regulation 2(1)
1981/1063The Jam and Similar Products Regulations 1981Regulation 2(1)
1982/1018The Meat (Sterilisation and Staining) Regulations 1982Regulation 3(1)
1983/1211The Sweeteners in Food Regulations 1983Regulation 2(1)
1983/1508The Milk-Based Drinks (Hygiene and Heat Treatment) Regulations 1983Regulation 2(1)
1983/1509The Milk and Dairies (Heat Treatment of Cream) Regulations 1983Regulation 2(1)
1984/1304The Bread and Flour Regulations 1984Regulation 2(1)
1984/1305The Food Labelling Regulations 1984Regulation 2(1)
1984/1566The Meat Products and Spreadable Fish Products Regulations 1984Regulation 2(1)
1984/1918The Imported Food Regulations 1984Regulation 2(1)
1987/2237The Fresh Meat Export (Hygiene and Inspection) Regulations 1987Regulation 2(1)
1988/2206The Milk and Dairies (Semi-Skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1988Regulation 2(1)
1989/533The Preservatives in Food Regulations 1989Regulation 2(1)
1989/876The Emulsifiers and Stabilisers in Food Regulations 1989Regulation 2(1)
1989/910The Tetrachloroethylene in Olive Oil Regulations 1989Regulation 2(1)
1989/2061The Bovine Offal (Prohibition) Regulations 1989Regulation 2(1)
1989/2383The Milk (Special Designation) Regulations 1989Regulation 2(1)
1990/1084The Preserved Sardines (Marketing Standards) Regulations 1990Regulation 2(1)
1990/1179The Spirit Drinks Regulations 1990Regulation 2(1)
1990/1584The Milk and Dairies and Milk (Special Designation) (Charges) Regulations 1990Regulation 2(1)