SCHEDULE 1Instruments to which the sampling provisions of these Regulations do not apply
Title | Reference | Specified provisions |
|---|---|---|
The Animals and Animal Products (Examination for Residues and Maximum Residue Limits) Regulations 1997 | S.I. 1997/1729 | Regulations 7, 8, 9 and 10 |
The Natural Mineral Water, Spring Water and Bottled Drinking Water (Scotland) (No. 2) Regulations 2007 | S.S.I. 2007/483 | Regulations 7, 8 and 9 |
F1The Contaminants in Food (Scotland) Regulations 2013 (to the extent that a sample falls to be prepared and analysed in accordance with Regulation 1881/2006 as that expression is defined in those Regulations) | Regulations 7, 8 and 9 | |
The Poultrymeat (Scotland) Regulations 2011 | S.S.I. 2011/318 | Regulations 7, 8 and 9 |
The Materials and Articles in Contact with Food (Scotland) Regulations 2012 | S.S.I. 2012/318 | Regulations 7, 8 and 9 |
SCHEDULE 2Qualifications of food examiners
PART 1
1
A first degree (with honours) in microbiology (irrespective of the title of the degree).
2
A degree of master of science, provided that—
a
the degree was awarded following an examination rather than a thesis; and
b
at least one paper in the degree was in microbiology.
3
Fellowship of the Institute of Biomedical Sciences if that fellowship has been gained after passing the higher specialist diploma examination in medical microbiology set by that Institute.
4
The degree in mastership in chemical analysis awarded by the Royal Society of Chemistry.
5
Fellowship or membership of the Institute of Food Science and Technology.
6
The graduateship of the Society of Biology gained after passing the examinations in the Society's theory paper in microbiology.
7
In paragraphs 1 and 2 of this Part, “degree” means a degree awarded by a body recognised for the purposes of section 214 of the Education Reform Act 1988 (which relates to bodies empowered to award degrees in the United Kingdom) or by a university in F4the European UnionF7, Iceland, the Principality of Liechtenstein or the Kingdom of Norway.
PART 2
1
The laboratory of the Government Chemist.
2
F33
A laboratory appointed as an official control laboratory under Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products, amending Regulations (EC) No 999/2001, (EC) No 396/2005, (EC) No 1069/2009, (EC) No 1107/2009, (EU) No 1151/2012, (EU) No 652/2014, (EU) 2016/429 and (EU) 2016/2031 of the European Parliament and of the Council, Council Regulations (EC) No 1/2005 and (EC) No 1099/2009 and Council Directives 98/58/EC, 1999/74/EC, 2007/43/EC, 2008/119/EC and 2008/120/EC, and repealing Regulations (EC) No 854/2004 and (EC) No 882/2004 of the European Parliament and of the Council, Council Directives 89/608/EEC, 89/662/EEC, 90/425/EEC, 91/496/EEC, 96/23/EC, 96/93/EC and 97/78/EC and Council Decision 92/438/EEC.
4
5
A laboratory of a F2post-16 education body within the meaning of section 35(1) of the Further and Higher Education (Scotland) Act 2005.
6
A laboratory of the Scottish Agricultural College.
7
A laboratory specialising in food microbiology and accredited to ISO/IEC 17025 M1.
SCHEDULE 3Certificate of Analysis or Examination
SCHEDULE 4Revocations
Title | Reference | Extent of revocation |
|---|---|---|
The Food Safety (Sampling and Qualifications) Regulations 1990 | S.I. 1990/2463 | The whole Regulations |
The Animals and Animal Products (Examination for Residues and Maximum Residue Limits) Regulations 1997 | S.I. 1997/1729 | Regulation 35(1) |
The Contaminants in Food (Scotland) Regulations 2010 | S.S.I. 2010/329 | Regulation 6 |
The Poultrymeat (Scotland) Regulations 2011 | S.S.I. 2011/318 | Regulation 22 |
The Materials and Articles in Contact with Food (Scotland) Regulations 2012 | S.S.I. 2012/318 | Regulation 28 |
Words in Sch. 1 substituted (1.10.2013) by The Contaminants in Food (Scotland) Regulations 2013 (S.S.I. 2013/217), regs. 1, 9