Meat (Hazard Analysis and Critical Control Point) Regulations (Northern Ireland) 2002

The Department of Health, Social Services and Public Safety1, in exercise of the powers conferred on it by Articles 15(1)(b) and (f) and 16(1) of the Food Safety (Northern Ireland) Order 19912, and being a Department designated3 for the purposes of section 2(2) of the European Communities Act 19724 in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by the said section 2(2), and having had regard in accordance with Article 47(3A) of the said Order to relevant advice given by the Food Standards Agency (in so far as the Regulations are made in exercise of the powers conferred by the said provisions of the said Order) and after consultation in accordance with Article 47(3) and (3B) of the said Order with such organisations as appear to it to be representative of interests likely to be substantially affected by the Regulations, and after consultation as required by Article 9 of Regulation (EC) No. 178/2002 of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety5, and in exercise of all other powers enabling it in that behalf, hereby makes the following Regulations: