SCHEDULE 2Conditions that have to be satisfied in relation to a quick-frozen foodstuff if it is to be placed on the market for human consumption
I11
The conditions are that—
a
a quick-frozen foodstuff has been manufactured from raw materials of sound, genuine and merchantable quality and no other materials;
b
no raw material has been used in the manufacture of the quick-frozen foodstuff unless, at the time of its use, it would have been lawful for the raw material to be placed on the market for human consumption;
c
the preparation and quick-freezing of the quick-frozen foodstuff have been carried out with sufficient promptness, and by use of appropriate technical equipment, to minimise any chemical, biochemical and microbiological changes to the food comprised in it;
d
no cryogenic medium other than an authorised cryogenic medium has been used in direct contact with any food comprised in the quick-frozen foodstuff;
e
the quick-freezing of each food comprised in the quick-frozen foodstuff has resulted in the temperature of that food after thermal stabilisation being –18oC or colder; and
f
following the quick-freezing and thermal stabilisation of each food comprised in the quick-frozen foodstuff in compliance with sub-paragraph (e) the temperature of that food has been maintained at a level no warmer than –18oC except where a permitted exception relating to the temperature of the food applies.
I22
For the purposes of paragraph 1—
a
an authorised cryogenic medium is—
i
air,
ii
nitrogen, or
iii
carbon dioxide; and
b
a permitted exception relating to the temperature of any food applies when—
i
that food is kept within brief periods during transport (including local distribution) at a temperature warmer than -18oC but not warmer than -15oC; or
ii
that food is kept in a retail display cabinet at a temperature warmer than -18oC to an extent consistent with good storage practice but not warmer than -12oC.