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The Products Containing Meat etc. Regulations (Northern Ireland) 2014
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- Northern Ireland Statutory Rules
- 2014 No. 285
- Regulation 2
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Changes over time for: Section 2
Version Superseded: 11/02/2019
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- 13/12/2014- Amendment
- 13/12/2014
Point in time - 11/02/2019- Amendment
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InterpretationN.I.
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2. In these Regulations—
“EEA State” means a Member State (other than the United Kingdom), Norway, Iceland and Liechtenstein;
“FIC” means Regulation (EU) No 1169/2011 M1 of the European Parliament and of the Council on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004;
“ingredient” has the meaning given in Article 2(2)(f) of FIC;
“meat” means the skeletal muscles of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue but does not include mechanically separated meat as defined in point 1.14 of Annex I to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin M2;
“regulated product” means a food that contains one of the following as an ingredient (whether or not the food also contains any other ingredient)—
(a)
meat;
(b)
mechanically separated meat as defined in point 1.14 of Annex I to Regulation (EC) No 853/2004 of the European Parliament and of the Council;
(c)
the heart, the tongue, the muscles of the head (other than the masseters), the carpus, the tarsus, or the tail of any mammalian or bird species recognised as fit for human consumption;
“the Order” means the Food Safety (Northern Ireland) Order 1991;
“sell” includes offer or expose for sale and includes have in possession for sale; and
“uncooked”, in relation to a food, means a food that has not been subjected to a process of cooking throughout the whole food so that the food is sold on the basis that it will need further cooking before consumption.
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