- catering establishment
means a restaurant, canteen, club, public house, school, hospital or similar establishment (including a vehicle or a fixed or mobile stall) where, in the course of a business, food is prepared for delivery to the final consumer and is ready for consumption without further preparation;
- Council Regulation 1906/90
means Council Regulation (EEC) No. 1906/90 on certain marketing standards for poultry as last amended by Council Regulation (EC) No. 1101/98 amending Regulation (EEC) No. 1906/90 on certain marketing standards for poultry meat;
- Council Regulation 1907/90
means Council Regulation (EEC) No. 1907/90 on certain marketing standards for eggs as last amended by Council Regulation (EC) No. 2052/2003 amending Regulation (EEC) No. 1907/90 on certain marketing standards for eggs;
- cutting plant
means an establishment which is used for boning and/or cutting up fresh meat for placing on the market and which — (a) is approved or conditionally approved under Article 148 of Regulation 2017/625;
- distributor
means a person who sells raw cows' milk that has been produced on a production holding of which he is not the occupier;
- enforcement authority
means the authority which, by virtue of regulation 5, is responsible for executing and enforcing the Hygiene Regulations and Regulation 178/2002;
- farm premises
means a farm occupied by the occupier of a production holding as a single farm and includes the production holding and any other building situated on that farm and occupied by the same occupier;
- food authority
has the meaning that it bears by virtue of section 5(1) of the Act except that it does not include the appropriate Treasurer referred to in section 5(1)(c) of the Act (which deals with the Inner Temple and Middle Temple);
- game-handling establishment
means any establishment in which game and game meat obtained after hunting are prepared for placing on the market and which — (a) is approved or conditionally approved under Article 148 of Regulation 2017/625;
- occupier
means any person carrying on the business of producing or handling raw cows' milk or his duly authorised representative;
- premises
includes any establishment, any place, vehicle, stall or moveable structure and any ship or aircraft;
- production holding
means premises at which milk-producing cows are kept;
- recommended temperature
means a specified temperature which has been recommended in accordance with sub-paragraph (1)(a)(i) of paragraph 4;
- relevant food
means food in respect of which the Agency is specified in regulations made pursuant to section 6(4) of the Act or made under the European Communities Act 1972 as being the enforcement authority.
- shelf life
means— (a) in relation to food for which a date of minimum durability is required in accordance with Article 9(1)(f) of Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers, as read with Article 24(1) and (2) of that Regulation, the period up to and including the required date of minimum durability;
- shop premises
means premises from which any food is sold to the final consumer.
- slaughterhouse
means an establishment used for slaughtering and dressing animals, the meat of which is intended for human consumption and which — (a) is approved or conditionally approved under Article 148 of Regulation 2017/625;
- specified EU provision
means any provision of Regulation 178/2002 or the EU Hygiene Regulations that is specified in column 1 of Schedule 2 and whose subject-matter is described in column 2 of that Schedule.
- the Act
means the Food Safety Act 1990;
- the Agency
means the Food Standards Agency;
- the Hygiene Regulations
means these Regulations and the EU Hygiene Regulations;
- the Regulation 2017/625 package
means Regulation 2017/625 and the other EU Regulations listed in Schedule 1 under the heading “The Regulation 2017/625 package”;