- Latest available (Revised)
- Point in Time (24/05/2012)
- Original (As adopted by EU)
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)
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Version Superseded: 15/05/2023
Point in time view as at 24/05/2012.
There are currently no known outstanding effects by UK legislation for Regulation (EC) No 1333/2008 of the European Parliament and of the Council, ANNEX II Table 34: rows 2501 - 2750.
Revised legislation carried on this site may not be fully up to date. At the current time any known changes or effects made by subsequent legislation have been applied to the text of the legislation you are viewing by the editorial team. Please see ‘Frequently Asked Questions’ for details regarding the timescales for which new effects are identified and recorded on this site.
[F1E 951 | Aspartame | 25 | only energy-reduced beer | ||
E 955 | Sucralose | 10 | only energy-reduced beer | ||
E 959 | Neohesperidine DC | 10 | only energy-reduced beer | ||
E 961 | Neotame | 1 | only energy-reduced beer | ||
E 962 | Salt of aspartame-acesulfame | 25 | (11)b (49) (50) | only energy-reduced beer | |
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | |||||
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | |||||
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | |||||
(52): Maximum usable levels are expressed in free imide | |||||
[F2(60): Expressed as steviol equivalents] | |||||
14.2.2 | Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts | ||||
The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures | |||||
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only alcohol-free | |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only alcohol-free | |
E 242 | Dimethyl dicarbonate | 250 | (24) | only alcohol-free | |
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
(24): Ingoing amount, residues not detectable | |||||
14.2.3 | Cider and perry | ||||
Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
Group II | Colours at quantum satis | quantum satis | excluding cidre bouché | ||
Group III | Colours with combined maximum limit | 200 | excluding cidre bouché | ||
E 150a-d | Caramels | quantum satis | only cidre bouché | ||
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | ||
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | ||
E 242 | Dimethyl dicarbonate | 250 | (24) | ||
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | ||
E 405 | Propane-1, 2-diol alginate | 100 | excluding cidre bouché | ||
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | ||
E 900 | Dimethyl polysiloxane | 10 | excluding cidre bouché | ||
E 950 | Acesulfame K | 350 | |||
E 951 | Aspartame | 600 | |||
E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | ||
E 955 | Sucralose | 50 | |||
E 959 | Neohesperidine DC | 20 | |||
E 961 | Neotame | 20 | |||
E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | ||
E 999 | Quillaia extract | 200 | (45) | excluding cidre bouché | |
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | |||||
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | |||||
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | |||||
(52): Maximum usable levels are expressed in free imide | |||||
(24): Ingoing amount, residues not detectable | |||||
(45): Calculated as anhydrous extract | |||||
14.2.4 | Fruit wine and made wine | ||||
Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
Group II | Colours at quantum satis | quantum satis | |||
Group III | Colours with combined maximum limit | 200 | |||
E 160d | Lycopene | 10 | |||
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | ||
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | ||
E 220-228 | Sulphur dioxide — sulphites | 260 | (3) | only made wine | |
E 242 | Dimethyl dicarbonate | 250 | (24) | only fruit wines and alcohol-reduced wine | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | ||
E 353 | Metatartaric acid | 100 | only made wine | ||
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | |||
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
(24): Ingoing amount, residues not detectable | |||||
14.2.5 | Mead | ||||
Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
Group II | Colours at quantum satis | quantum satis | |||
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | ||
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | ||
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | ||
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (24) | ||
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
(24): Ingoing amount, residues not detectable | |||||
14.2.6 | Spirit drinks as defined in Regulation (EC) No 110/2008 | ||||
Group I | Additives | except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs | |||
Group II | Colours at quantum satis | quantum satis | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà | ||
Group III | Colours with combined maximum limit | 200 | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà | ||
E 123 | amaranth | 30 | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà | ||
E 150a-d | Caramels | quantum satis | except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a | ||
E 160b | Annatto, Bixin, Norbixin | 10 | only liqueurs | ||
E 174 | Silver | quantum satis | only liqueurs | ||
E 175 | Gold | quantum satis | only liqueurs | ||
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only distilled alcoholic beverages containing whole pears | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | except: whisky, whiskey | |
E 405 | Propane-1, 2-diol alginate | 10 000 | only emulsified liqueurs | ||
E 416 | Karaya gum | 10 000 | only egg-based liqueurs | ||
E 445 | Glycerol esters of wood rosins | 100 | only cloudy spirit drinks | ||
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | except: whisky, whiskey | |
E 475 | Polyglycerol esters of fatty acids | 5 000 | only emulsified liqueurs | ||
E 481-482 | Stearoyl-2-lactylates | 8 000 | (1) | only emulsified liqueurs | |
(1): The additives may be added individually or in combination | |||||
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
14.2.7 | Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 | ||||
14.2.7.1 | Aromatised wines | ||||
Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
Group II | Colours at quantum satis | Except americano, bitter vino | |||
Group III | Colours with combined maximum limit | 200 | Except americano, bitter vino | ||
E 150a-d | Caramels | quantum satis | |||
E 100 | Curcumin | 100 | (26) (27) | only americano, bitter vino | |
E 101 | Riboflavins | 100 | (26) (27) | only americano, bitter vino | |
E 102 | Tartrazine | 100 | (26) (27) | only americano, bitter vino | |
E 104 | Quinoline Yellow | 100 | (26) (27) | only americano, bitter vino | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (27) | only bitter vino | |
E 120 | Cochineal, Carminic acid, Carmines | 100 | (26) (27) | only americano, bitter vino | |
E 122 | Azorubine, Carmoisine | 100 | (26) (27) | only americano, bitter vino | |
E 123 | Amaranth | 100 | (26) (27) | only americano, bitter vino | |
E 124 | Ponceau 4R, Cochineal Red A | 100 | (26) (27) | only americano, bitter vino | |
E 129 | Allura Red AG | 100 | (27) | only bitter vino | |
E 123 | Amaranth | 30 | only aperitif wines | ||
E 150a-d | Caramels | quantum satis | only americano, bitter vino | ||
E 160d | Lycopene | 10 | |||
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | ||
E 242 | Dimethyl dicarbonate | 250 | (24) | ||
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | ||
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | ||
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
(24): Ingoing amount, residues not detectable | |||||
(26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination | |||||
(27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | |||||
14.2.7.2 | Aromatised wine-based drinks | ||||
Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
Group II | Colours at quantum satis | quantum satis | except bitter soda, sangria, claria, zurra | ||
Group III | Colours with combined maximum limit | 200 | except bitter soda, sangria, claria, zurra | ||
E 100 | Curcumin | 100 | (28) | only bitter soda | |
E 101 | Riboflavins | 100 | (28) | only bitter soda | |
E 102 | Tartrazine | 100 | (28) | only bitter soda | |
E 104 | Quinoline Yellow | 100 | (28) | only bitter soda | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (28) | only bitter soda | |
E 120 | Cochineal, Carminic acid, Carmines | 100 | (28) | only bitter soda | |
E 122 | Azorubine, Carmoisine | 100 | (28) | only bitter soda | |
E 123 | Amaranth | 100 | (28) | only bitter soda | |
E 124 | Ponceau 4R, Cochineal Red A | 100 | (28) | only bitter soda | |
E 129 | Allura Red AG | 100 | (28) | only bitter soda | |
E 150a-d | Caramels | quantum satis | only bitter soda | ||
E 160d | Lycopene | 10 | |||
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | ||
E 242 | Dimethyl dicarbonate | 250 | (24) | ||
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | ||
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | ||
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
(24): Ingoing amount, residues not detectable | |||||
(28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | |||||
14.2.7.3 | Aromatised wine-product cocktails | ||||
Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
Group II | Colours at quantum satis | quantum satis | |||
Group III | Colours with combined maximum limit | 200 | |||
E 160d | Lycopene | 10 | |||
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | ||
E 242 | Dimethyl dicarbonate | 250 | (24) | ||
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | ||
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | ||
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
(24): Ingoing amount, residues not detectable | |||||
14.2.8 | Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol | ||||
Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
Group II | Colours at quantum satis | quantum satis | |||
Group III | Colours with combined maximum limit | 200 | only alcoholic drinks with less than 15 % of alcohol | ||
E 123 | Amaranth | 30 | only alcoholic drinks with less than 15 % of alcohol | ||
E 160b | Annatto, Bixin, Norbixin | 10 | only alcoholic drinks with less than 15 % of alcohol | ||
E 160d | Lycopene | 30 | |||
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only alcoholic drinks with less than 15 % of alcohol | |
E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcoholic drinks with less than 15 % of alcohol | |
E 242 | Dimethyl dicarbonate | 250 | (24) | only wine-based drinks | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | ||
E 444 | Sucrose acetate isobutyrate | 300 | only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol | ||
E 445 | Glycerol esters of wood rosins | 100 | only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol | ||
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | ||
E 481-482 | Stearoyl-2-lactylates | 8 000 | (1) | only flavoured drinks containing less than 15 % of alcohol | |
E 950 | Acesulfame K | 350 | |||
E 951 | Aspartame | 600 | |||
E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only mixtures of alcoholic drinks with non-alcoholic drinks | |
E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | ||
E 955 | Sucralose | 250 | |||
E 959 | Neohesperidine DC | 30 | |||
[F2E 960 | Steviol glycosides | 150 | (60) | ] | |
E 961 | Neotame | 20 | |||
E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | ||
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | |||||
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | |||||
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | |||||
(51): Maximum usable levels are expressed in free acid | |||||
(52): Maximum usable levels are expressed in free imide | |||||
(24): Ingoing amount, residues not detectable | |||||
[F2(60): Expressed as steviol equivalents] | |||||
15 | Ready-to-eat savouries and snacks | ||||
15.1 | Potato-, cereal-, flour- or starch-based snacks | ||||
Group I | Additives | ||||
Group II | Colours at quantum satis | quantum satis | |||
Group III | Colours with combined maximum limit | 100 | excluding extruded or expanded savoury snack products | ||
Group III | Colours with combined maximum limit | 200 | only extruded or expanded savoury snack products | ||
E 160b | Annatto, Bixin, Norbixin | 10 | excluding extruded or expanded savoury snack products | ||
E 160b | Annatto, Bixin, Norbixin | 20 | only extruded or expanded savoury snack products | ||
E 160d | Lycopene | 30 | |||
E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | 1 000 | (1) (2) (5) | ||
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only cereal- and potato-based snacks | |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) | only cereal-based snack foods | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | ||
E 392 | Extracts of rosemary | 50 | (41) (46) | ||
E 405 | Propane-1, 2-diol alginate | 3 000 | only cereal- and potato-based snacks | ||
E 416 | Karaya gum | 5 000 | only cereal- and potato-based snacks | ||
E 481-482 | Stearoyl-2-lactylates | 2 000 | (1) | only cereal-based snacks | |
E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | only cereal- and potato-based snacks | |
E 901 | Beeswax, white and yellow | quantum satis | as glazing agents only | ||
E 902 | Candelilla wax | quantum satis | as glazing agents only | ||
E 903 | Carnauba wax | 200 | as glazing agents only | ||
E 904 | Shellac | quantum satis | as glazing agents only | ||
E 950 | Acesulfame K | 350 | |||
E 951 | Aspartame | 500 | |||
E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | ||
E 955 | Sucralose | 200 | |||
E 959 | Neohesperidine DC | 50 | |||
[F2E 960 | Steviol glycosides | 20 | (60) | ] | |
E 961 | Neotame | 18 | |||
E 961 | Neotame | 2 | as flavour enhancer only | ||
E 962 | Salt of aspartame-acesulfame | 500 | (11)b (49) (50) | ||
(1): The additives may be added individually or in combination | |||||
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
(4): The maximum level is expressed as P 2 O 5 | |||||
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | |||||
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | |||||
(41): Expressed on fat basis | |||||
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | |||||
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | |||||
(52): Maximum usable levels are expressed in free imide | |||||
(46): As the sum of carnosol and carnosic acid | |||||
[F2(60): Expressed as stevioles equivalents] | |||||
[F3(71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] | |||||
15.2 | Processed nuts | ||||
Group I | Additives | ||||
Group II | Colours at quantum satis | quantum satis | |||
Group III | Colours with combined maximum limit | 100 | only savoury-coated nuts] |
Textual Amendments
F1 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).
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