The Price Marking Order 1991

PART I ITEMS OF FOOD TO BE UNIT PRICED IN KILOGRAMS OR POUNDS

(1) Fruits and vegetables (excluding mushrooms and herbs) either—

(a) in the state in which they were harvested; or

(b) in the said state apart from cleaning or trimming; or

(c) in the case of beetroots, in the said state apart from having been cooked; or

(d) in the case of peas, in the said state apart from having been shelled; or

(e) in the case of fruits (other than nuts) or vegetables which have been divided into pieces or have had part thereof removed or both, any part of those fruits or vegetables which has not been subjected to any further process other than those mentioned in sub-paragraphs (b) to (d) above,

if they are offered or exposed for sale by weight and which are not pre-packed.

(2) Fresh, chilled or frozen meat (being part of) cattle, sheep and swine, whether pre-packed or not, but not

(a) when offered or exposed for sale as a single item together with goods not so described;

(b) processed meat;

(c) products commonly known as beefburgers, hamburgers or porkburgers, consisting wholly or partly of meat so described;

(d) heads, feet and trotters;

(e) bones, waste and scrap;

(f) a piece of meat offered or exposed for sale as a single item, where

(i) the weight is less than 25 grams, or

(ii) the selling price does not exceed 30p and is marked on or in relation to the meat, and taken as applying to that piece of meat makes it clear that it does not so apply;

• “processed”, in relation to meat, includes curing, smoking and any other treatments including the addition of salts, curing agents or other substances, resulting in a change in the natural state of the meat, but does not include treatment with proteolytic enzymes, boning, paring, grinding, mincing, cutting, cleaning or trimming.

(3) Fish of any of the following descriptions—

(a) fresh, chilled or frozen herring, mackerel, and sprat (otherwise known as brisling), not being pre-packed;

(b) fresh, chilled, frozen, salted or smoked fillets (including breaded fillets) of cod or codling, haddock, plaice and saithe (otherwise known as coley or coal fish), not being pre-packed;

but not including—

(i) salted or smoked herring, mackerel or sprat,

(ii) fish, including those specified in (i) above, which have been subject to any treatment or process resulting in a substantial change in the natural state of the foods, other than boning, paring, grinding, mincing, cutting, cleaning or trimming.

(4) Cheese, being cheese whether or not containing flavouring or coloured matter, whether or not coated with or mixed with other food for the purpose of giving cheese a distinctive appearance or flavour and including processed cheese and cheese spread but not—

(a) cheese in any quantity not exceeding 25g,

(b) cheese forming any part of an assortment of articles of food pre-packed together for consumption together as a meal and ready for such consumption without being cooked, heated or otherwise prepared.

In the case of pre-packed cheese only where the weight is marked on the container and not for—

(a) a whole cheese the net weight of which is not more than 500g,

(b) cheese pre-packed in a container made wholly of ceramic or other rigid material,

(c) processed cheese, cheese spread or natural cheese of a type other than one referred to below, being processed cheese, cheese spread or natural cheese made up in a container marked with an indication of quantity which was so marked, or which bears a label which was so marked, before the cheese to fill the container was selected,

(d) natural cheese of a type referred to below when pre-packed in a quantity of 50g, 100g or in a multiple of 100g.

The types of natural cheese which are referred to in (c) and (d) above are Caerphilly, Cheddar, Cheshire, Derby, Double Gloucester, Dunlop, Edam, Gouda, Lancashire, Leicestershire and Wensleydale.