
1 
These Regulations may be cited as the Food Labelling (Amendment) Regulations (Northern Ireland) 2003 and shall come into operation on 21st April 2003.
2 
The Food Labelling Regulations (Northern Ireland) 1996 shall be amended in accordance with regulations 3 to 5.
3 
In regulation 14 (names of ingredients) there shall be substituted for paragraph (4) the following paragraph –“
(4) A generic name which is listed in or referred to in column 1 of Part I of Schedule 3 may be used for an ingredient which is specified in the corresponding entry in column 2 of that Part of that Schedule in accordance with any conditions that are laid down in the corresponding entry in column 3 of that Part of that Schedule.”.
4 
In regulation 50 (transitional provision) there shall be inserted at the end the following paragraph –“
(10) In any proceedings for an offence under regulation 44(a), it shall be a defence to prove that –
(a) the food concerned was sold before 1st July 2003 or marked or labelled before that date; and
(b) the matters constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulations 3 and 5 of the Food Labelling (Amendment) Regulations (Northern Ireland) 2003 had not been in operation when the food was sold.”.
5 
In Schedule 3 (generic names in list of ingredients) –
(a) there shall be inserted at the beginning the following heading –“
PART I”;
(b) after the entries relating to herb, herbs, or mixed herbs, the following entries shall be inserted in column 1 (generic name), column 2 (ingredients) and column 3 (conditions of use of generic name) respectively –“
“Meat” and the name of the animal species from which it comes, or a word which describes the meat by reference to the animal species from which it comes Any skeletal muscle, including the diaphragm and the masseters, of a mammalian or bird species recognised as fit for human consumption with any naturally included or adherent tissue, but excluding –
(a) the heart,
(b) the tongue,
(c) the muscles of the head (other than the masseters),
(d) the muscles of the carpus,
(e) the tarsus,
(f) the tail, and
(g) any products covered by the definition of “mechanically recovered meat” in Article 2(c) of Council Directive 64/433/EEC on health conditions for the production and marketing of fresh meat, as last amended by Council Directive 95/23/EC. The total fat and connective tissue content must not exceed the limits specified in Part II and the meat must constitute an ingredient of another food. If such a limit is exceeded, but the ingredient falls within the description in column 2 of this entry, any reference to the meat content must be adjusted downwards accordingly and the list of ingredients must also mention the presence of fat or connective tissue, as appropriate.”;
(c) there shall be inserted at the end the following Part –“
PART II

Species Fat (%) Connective tissue (%)
Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating 25 25
Porcines 30 25
Birds and rabbits 15 10
Note
”.
Sealed with the Official Seal of the Department of Health, Social Services and Public Safety on 11th March 2003.
W. B. Smith
A Senior Officer of the
Department of Health, Social Services and Public Safety
