The Dairy Products (Hygiene) Regulations 1995

Working areas, instruments and working equipment shall be used only for work on dairy products in accordance with these Regulations. However, after authorisation by the approving authority, they may be used at the same time or at other times for work on other foodstuffs fit for human consumption, or other milk-based products fit for human consumption but intended for a use other than human consumption provided that they do not contaminate the dairy products for which approval has been given.

5

Potable water shall be used for all purposes save as permitted by paragraph 1(g) of Part I of this Schedule.

6

Equipment, containers and installations which come into contact with dairy products or perishable raw materials used during production shall be cleaned and if necessary disinfected according to a cleaning programme based on risk analysis principles.

7

Other equipment, containers, instruments and installations which come into contact with microbiologically stable dairy products and the rooms in which they are stored shall be cleaned and disinfected according to a cleaning programme based on risk analysis principles drawn up by the occupier of the dairy establishment.

8

As soon as possible after unloading or after each series of journeys where there is only a very short space of time between unloading and the following loading, but in any event at least once each working day, any container or tank used for transporting raw milk shall be cleaned and disinfected before re-use.

9

The treatment establishment shall in principle be cleaned according to a cleaning programme based on risk analysis principles.

10

The occupier of a dairy establishment shall take appropriate measures to avoid cross-contamination of dairy products in accordance with the cleaning programme specified in paragraph 7 above.

11

Where appropriate, rooms intended for production processes shall be divided into wet and dry areas, each having its own operating conditions.

12

Disinfectants and similar substances used shall be those acceptable to the approving authority and shall be used in such a way that they do not have any adverse effects on the machinery, equipment, raw materials and dairy products kept at the dairy establishment. They shall be in clearly identifiable containers bearing labels with instructions for their use and their use shall be followed by thorough rinsing of such instruments and working equipment with potable water, except in cases where the disinfectant or similar substance is specifically designed not to be rinsed after application.

13

Where a dairy establishment produces foodstuffs containing dairy products, together with other ingredients which have not undergone heat-treatment, or other treatment having an equivalent effect, such dairy products and ingredients shall be stored separately to prevent cross-contamination.

B. GENERAL CONDITIONS OF HYGIENE APPLICABLE TO STAFF

1

The occupier of a dairy establishment shall only employ persons in such an establishment to work directly with and handle raw materials or dairy products if those persons have proved to the occupier’s satisfaction by means of a medical certificate, on recruitment, that there is no medical impediment to their employment in that capacity. This requirement shall not apply to any persons already working in such a capacity before the date on which these Regulations come into force.

2

Persons working directly with and handling raw materials or dairy products shall maintain the highest standards of personal cleanliness at all times. In particular they shall—

• (a) wear suitable, clean working clothes and headgear which completely encloses their hair;

• (b) not smoke, spit, eat or drink in rooms where raw materials and dairy products are handled or stored;

• (c) wash their hands at least each time work is resumed and whenever contamination of their hands has occurred; and

• (d) cover wounds to the skin with a suitable waterproof dressing.

3

The occupier shall take all necessary measures to prevent persons liable to contaminate raw materials and dairy products from handling them until the occupier has adequate evidence that such persons can do so without risk of contamination.

SCHEDULE 3 — REQUIREMENTS FOR RAW MILK

PART I — ANIMAL HEALTH STANDARDS

1

Raw milk shall come from animals on a registered production holding and such animals shall undergo regular veterinary inspections to ensure that the requirements of this paragraph are being complied with and shall—

• (a) not show any symptoms of infectious diseases communicable to human beings through milk;

• (b) not give the milk any abnormal organoleptic characteristics;

• (c) have a general state of health which is not impaired by any visible disorder and which are not suffering from any infection of the genital tract with discharge, enteritis with diarrhoea and fever, or a recognisable inflammation of the udder;

• (d) not show any udder wound likely to affect their milk;

• (e) not have had substances within the meaning of Council Directive 81/602/EEC concerning the prohibition of certain substances having a hormonal action and of any substances having a thyrostatic action[^f00022], as amended[^f00023], and Council Directive 88/146/EEC prohibiting the use in livestock farming of certain substances having a hormonal action[^f00024], administered illegally; and

• (f) not have been treated with substances dangerous or likely to be dangerous to human health that are transmissible to milk unless any withdrawal period which may apply to it has been observed.

2

In addition to the requirements specified in paragraph 1 above—

• (a) raw cows' milk and raw buffaloes' milk shall come from animals belonging to a herd which is officially tuberculosis-free and either brucellosis-free or officially brucellosis-free;

• (b) raw cows' milk shall come from animals yielding at least two litres of milk per day; and

• (c) raw ewes' milk and raw goats' milk shall come from animals belonging to a production holding which is either brucellosis-free or officially brucellosis-free (Brucella melitensis) within the meaning of Article 2(4) and (5) of Council Directive 91/68/EEC[^f00025].

3

When different animal species are kept together on a production holding, each species shall satisfy the health conditions which would be required if it were alone.

PART II — RAW MILK STANDARDS

1

Raw milk at the time of its collection from a registered production holding for its acceptance at a treatment or processing establishment shall not contain—

• (a) any added water,

• (b) antibiotic residues in excess of the levels authorised in Annexes I and III of Council Regulation (EEC) No. 2377/90 on Community procedure for the establishment of maximum residue limits of veterinary medicinal products in foodstuffs of animal origin[^f00026], as amended[^f00027] nor contain any combination of such substances in excess of a value to be fixed in accordance with that Council Regulation; or

• (c) residues or substances having a pharmacological or hormonal action, or pesticides, detergents or other substances which are harmful or which might alter the organoleptic characteristics of dairy products or make their consumption dangerous, or harmful to human health insofar as those residues exceed permitted tolerance limits.

2

In addition to the requirements specified in paragraph 1 above—

• (a) raw cows' milk intended for the production of heat-treated drinking milk, fermented milk, junket, jellied milk, flavoured milk or cream shall meet the following standards:

Plate count at 30° (per ml)	≤100,000
Somatic cell count (per ml)	≤400,000

• (b) raw cows' milk intended for the manufacture of any dairy products other than those referred to in sub-paragraph (a) above shall meet the following standards:

	From 1.1.94	From 1.1.98
Plate count at 30° (per ml)	≤400,000	≤100,000
Somatic cell count (per ml)	≤500,000	≤400,000

• (c) raw cows' milk intended for the manufacture of any milk-based product (made with raw milk) which has not undergone any heat-treatment during its manufacture shall meet the following standards:

Plate count at 30° (per ml)	≤100,000
Somatic cell count (per ml)	≤400,000
Staphylococcus aureus (per ml)	n = c = 2, m = 500, M = 2,000

• (d) raw goats', ewes', or buffaloes' milk intended for the production of heat-treated drinking milk or for the manufacture of heat-treated milk-based products shall meet the following standard:

	From 1.1.95	From 1.12.99
Plate count at 30° (per ml)	≤3,000,000	<1,500,000

• (e) raw goats', ewes', or buffaloes' milk intended for the manufacture of any milk-based product which has not undergone any heat-treatment during its manufacture shall meet the following standards:

	From 1.1.95	From 1.12.99
Plate count at 30° (per ml)	≤1,000,000	<500,000
Staphylococcus aureus (per ml)	n = 5, c = 2, m = 500, M = 2,000	n = 5, c = 2, m = 500, M = 2,000

3

For the purposes of the tables set out in paragraph 2 above, the symbols referred to shall have the following meanings—

• n = number of sample units comprising the sample;

• c = number of sample units where the bacterial count may be between “m” and “M”, the sample being considered acceptable if the bacterial count of the other sample units is “m” or less;

• m = threshold value for the number of bacteria, the result is considered satisfactory if the number of bacteria in all sample units does not exceed “m”;

• M = maximum value for the number of bacteria, the result is considered unsafisfactory if the number of bacteria in one or more sample units is “M” or more.

4

The occupier shall ensure that—

• (a) compliance with the standards for raw cows' milk referred to in paragraph 2(a), (b) and (c) above in relation to somatic cell count is checked by random sampling, either—

• (i) on a representative sample of the raw milk collected from each production holding, or

• (ii) until 1st July 1997, on acceptance of the raw milk at the treatment estblishment or processing establishment;

• (b) compliance with the standards referred to in paragraph 2 above in relation to plate count and Staphylococcus aureus is checked by random sampling of a representative sample of the raw milk collected from each production holding;

• (c) the plate count at 30°C is calculated on the basis of a geometric average over a period of two months, with at least two samples a month; and

• (d) the somatic cell count is calculated on the basis of a geometric average over a period of three months, with at least one sample a month.

PART III — CHECKS FOR ADDED WATER IN RAW MILK

1

Raw milk shall be subjected to regular checks and sampling to ascertain if water is being added to such milk.

2

Such checks shall include regular checks on the freezing point of raw milk supplied by each production holding and shall be carried out in accordance with the following procedure:—

• (a) raw milk supplied by each production holding shall be subjected regularly to random sampling;

• (b) where the raw milk of a single production holding is delivered directly to a processing estblishment or a treatment establishment, the samples for checking shall be taken—

• (i) when the raw milk is collected from the production holding for transport to such establishment, provided that adequate precautions are taken to prevent any fraud during such transport of the raw milk; or

• (ii) before unloading the raw milk at the processing establishment or treatment establishment, when the delivery there is made by the occupier of the production holding; and

• (c) where raw milk delivered to a processing establishment or treatment establishment consists of a mixture of raw milk obtained from more than one production holding, the samples for checking shall be taken—

• (i) in accordance with sub-paragraph (b) above; or

• (ii) when the raw milk enters the dairy establishment, provided that spot checks are also carried out at the production holdings from which the raw milk was obtained; and

• (iii) if the results of any of the checks on a sample of such mixture of raw milk lead to a suspicion that water has been added to such milk, samples for checking shall be taken from all the production holdings from which the raw milk was obtained.

SCHEDULE 4 — REQUIREMENTS FOR DRINKING MILK

PART I — RAW MILK FOR DRINKING

1

Subject to paragraph 2 below, drinking milk which is raw cows' milk shall meet the following standards after wrapping:

Plate count at 30° (per ml)	≤50,000 calculated on the basis of a geometric average over a period of two months, with at least two samples a month.
Staphylococcus aureus (per ml)	n = 5, c = 2, m = 100, M = 500
Salmonella spp	Absence in 25ml, n = 5, c = 0

2

Drinking milk which is—

• (a) raw ewes' or goats' milk; or

• (b) raw cows' milk which is sold directly to the ultimate consumer by a producer of raw milk,

shall meet the following standards:

Plate count at 30° (per ml)	≤ 20,000
Coliforms (per ml)	< 100

3

Where raw milk has not passed through a milk collection centre, it shall be transferred from one tank to another under hygienic conditions.

PART II — RAW MILK FOR HEAT-TREATMENT

1

• (1) Raw milk, at the time of its acceptance at a treatment establishment, unless treated within 4 hours of acceptance, shall be cooled to a temperature not exceeding 6°C and maintained at that temperature until heat-treated.

• (2) Where raw cows' milk is not treated within 36 hours of acceptance at a treatment establishment, a further test shall be carried out on such milk before it is heat-treated. If it is found by means of a direct or indirect method that the plate count of that milk at 30°C exceeds 300,000 per ml, then such milk shall not be used for the production of heat-treated drinking milk.

PART III — HEAT-TREATED DRINKING MILK

1

Heat-treated drinking milk shall not contain—

• (a) any pharmacologically active substance in a quantity higher than the limits laid down in Annex I and III of Council Regulation (EEC) No. 2377/90[^f00028] as amended[^f00029] nor contain any combination of such substances in excess of a value to be fixed in accordance with that Council Regulation: or

• (b) any added water.

2

In addition to complying with paragraph 1 above, pasteurised milk shall—

• (a) have been obtained by means of a heat-treatment involving a high temperature for a short time (at least 71.7°C for 15 seconds or any equivalent combination) or a pasteurisation process using different time and temperature combinations to obtain an equivalent effect;

• (b) show a negative reaction to the phosphatase test and a positive reaction to the peroxidase test using the methods of analysis specified in paragraph 2 of Schedule 11 and in the case of high temperature pasteurised milk, show a negative reaction to both tests and be labelled as “high-temperature pasteurised”; and

• (c) meet the following microbiological standards in any random sampling checks carried out in the treatment establishment:

Pathogenic micro-organisms	Absence in 25g, n = 5, c = 0
Coliforms (per ml)	n = 5, c = 1, m = 0 M = 5
Plate count at 21° (per ml) after incubation at 6° for five days.	n = 5, c = 1, m = 5 × 10⁴, M = 5 × 10⁵

3

In addition to complying with paragraph 1 above, sterilised and UHT milk shall, after it has spent fifteen days in a closed container at a temperature of 30°C or where necessary, seven days in a closed container at a temperature of 55°C, meet the following standards—

• (a) be organoleptically normal;

• (b) not show any sign of deterioration; and

• (c) have a plate count at 30°C ≤ 100 per ml.

4

In addition to complying with paragraphs 1 and 3 above, sterilised milk shall have been heated and sterilised either in a hermetically sealed wrapping or container, the seal of which shall remain intact during such heat-treatment, or by use of the continuous flow process.

5

In addition to complying with paragraphs 1 and 3 above, UHT milk shall—

• (a) be obtained by applying heat to a continuous flow of raw milk entailing the application of a high temperature for a short time (not less that 135°C for not less than a second) so that all residual spoilage micro-organisms and their spores are destroyed, but the chemical, physical and organoleptic changes to the milk are minimal;

• (b) be placed immediately after completion of the heat-treatment process in aseptic opaque containers, or containers made opaque by the packaging; and

• (c) in cases where it is obtained from a heat-treatment process which employs the direct contact of milk and steam, the steam shall be obtained from potable water. Such steam shall not leave deposits of foreign matter in the milk or affect it adversely. The use of this process shall be so as not to cause any change in the water content of the treated milk.

6

Pasteurised milk which has been subjected to high-temperature pasteurisation, UHT milk or sterilised milk may be produced from raw milk which has undergone thermisation or an initial heat treatment in another processing or treatment establishment provided that—

• (a) the initial treatment shall have had a time-temperature combination which is lower than or equivalent to the pasteurisation process specified in paragraph 2 above;

• (b) milk which has undergone the initial treatment shall have shown a positive reaction to the peroxidase test, using the method of analysis specified in paragraph 2 of Schedule 11, before the second heat-treatment; and

• (c) such practice is brought to the attention of the approving authority.

7

Pasteurised milk may be produced from raw milk which has undergone only initial thermisation in accordance with the same conditions specified in paragraph 6 above.

8

The definition of the symbols specified in paragraph 3 of Part II of Schedule 3 shall apply for the purposes of the tables in paragraph 1 of Part I, and paragraph 2 above of this Part.

SCHEDULE 5 — REQUIREMENTS FOR MILK USED FOR THE MANUFACTURE OF MILK-BASED PRODUCTS

PART I — RAW MILK

1

Subject to paragraph 2 below, the occupier of the processing establishment shall take all necessary steps to ensure that the raw milk is treated, or that the production of milk-based products using raw milk shall commence:

• (a) as soon as possible after acceptance of the raw milk at the processing establishment, if the raw milk has not been refrigerated; or

• (b) within 36 hours of such acceptance, if the raw milk is kept at a temperature not exceeding 6°C; or

• (c) within 48 hours of such acceptance, if the raw milk is kept at a temperature of 4°C or lower; and

• (d) within 72 hours, in the case of buffaloes', ewes' or goats' milk.

2

For technological reasons relating to the manufacture of certain milk-based products, the times and temperatures referred to in paragraph 1 above may be exceeded with the authorisation of the approving authority.

PART II — THERMISED MILK

1

Thermised milk shall:

• (a) be obtained from raw milk and where thermisation of such raw milk has not commenced within 36 hours of its acceptance at the processing establishment, it shall have a plate count at 30°C prior to thermisation which does not exceed 300,000 per ml in the case of cows' milk;

• (b) be obtained by the heating of raw milk for at least 15 seconds at a temperature between 57°C and 68°C such that after completion of the heating process the milk shows a positive reaction to the phosphatase test, using the method of analysis specified in paragraph 2 of Schedule 11; and

• (c) have a plate count at 30°C equal to or less than 100,000 per ml before heat-treatment if it is used to produce pasteurised, UHT or sterilised milk.

PART III — PASTEURISED MILK

1

Pasteurised milk shall:

• (a) be obtained by means of a heat-treatment involving a high temperture for a short time (at least 71.7°C for 15 seconds, or any equivalent combination) or a pasteurisation process using different time and temperature combinations to obtain an equivalent effect; and

• (b) show a negative reaction to the phosphatase test and a positive reaction to the peroxidase test using the methods of analysis specified in paragraph 2 of Schedule 11 and in the case of high temperature pasteurised milk, show a negative reaction to both those tests.

PART IV — UHT MILK

1

UHT milk shall be obtained by applying heat to a continuous flow of milk entailing the application of a high temperature for a short time (not less than +135°C for not less than a second) so that all residual spoilage micro-organisms and their spores are destroyed but the chemical, physical and organoleptic changes to the milk are minimal.

SCHEDULE 6 — REQUIREMENTS FOR MILK-BASED PRODUCTS

PART I — MICROBIOLOGICAL CRITERIA

1

On removal from the processing establishment milk-based products shall not contain pathogenic micro-organisms and toxins from pathogenic micro-organisms in such quantity as to affect the health of the ultimate consumer.

2

Sterilised or ultra heat-treated milk-based products which are in liquid or gel form and are intended for conservation at room temperature shall meet the following standards after incubation at 30°C for 15 days—

• (a) have a plate count at 30°C ≤ 100 per ml; and

• (b) be organoleptically normal.

3

Subject to paragraph 5 below, milk-based products shall meet the standards referred to in the tables below upon removal from the processing establishment—

	Product	Type of Micro-organism	Standard (ml, g)
(i)	Cheese, other than hard cheese	Listeria monocytogenes	Absence in 25g where n = 5, c = 0
(ii)	Milk-based products, other than cheese covered by (i) above	Listeria monocytogenes	Absence in 1g
(iii)	Milk powder	Salmonella spp	Absence in 25g where n = 10, c = 0
(iv)	Milk-based products, other than milk powder	Salmonella spp	Absence in 25g where n = 5, c = 0

4

The definition of the symbols specified in paragraph 3 of Part II of Schedule 3 shall apply for the purposes of the tables in paragraph 3 above.

5

Testing of the milk-based products referred to in table A of paragraph 3 above shall not be compulsory for sterilised milk, preserved milk-based products and milk-based products where the heat-treatment was applied after wrapping or packaging.

6

Sampling programmes shall be drawn up by the occupier of the dairy establishment in the light of the nature of the dairy products and the principles of risk analysis.

7

In all cases where the standards in table A of paragraph 3 above are exceeded, the dairy products shall be excluded from human consumption and withdrawn from the market.

8

In all cases where the standards in table B of paragraph 3 above are exceeded, there shall be a review of the implementation of the methods for monitoring and checking critical points applied in the processing establishment. The occupier of the processing establishment shall inform the approving authority of the corrective procedures included in the production monitoring system to prevent any repetition of the occurrence.

9

Wherever the standard M in table B of paragraph 3 above is exceeded in the case of cheese made from raw milk, thermised milk or soft cheese, testing shall be carried out for—

• (a) the possible presence of strains of enterotoxigenic Staphylococcus aureus or Escherichia coli that are presumed to be pathogenic; and

• (b) if necessary the possible presence of staphylococcal toxins in such products,

by a method determined in accordance with Article 31 of Council Directive 92/46, as specified in paragraph 2 of Chapter II of Annex C to that Directive.

10

If the strains referred to in paragraph 9 above are identified or staphylococcus enterotoxins are found, then all the batches of the cheese involved shall be withdrawn from the market. In this case the occupier shall inform the approving authority of such findings, of the action taken to withdraw the batches in question and the corrective procedures introduced into the production monitoring system to prevent any repetition of the occurrence.

PART II — PASTEURISED CREAM

1

Pasteurised cream shall be heated—

• (a) to a temperature not less than 63°C and retained at that temperature for not less than 30 minutes;

• (b) to a temperature not less than 72°C and retained at that temperature for not less than 15 seconds; or

• (c) to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) or (b) above necessary for the elimination of vegetative pathogenic organisms in the cream.

2

The cream shall—

• (a) be cooled as soon as practicable after pasteurisation; and

• (b) show a negative reaction to the phosphatase test, using the method of analysis specified in paragraph 5 of Schedule 11.

PART III — STERILISED CREAM

1

Sterilised cream shall be heated—

• (a) to a temperature not less than 108°C and retained at that temperature for not less than 45 minutes; or

• (b) to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) above necessary for the elimination of vegetative pathogenic organisms.

2

The cream shall be cooled as soon as practicable after sterilisation.

3

Sterilised cream shall meet the standard referred to in paragraph 2(a) of Part I of this Schedule.

PART IV — ULTRA HEAT-TREATED CREAM

1

Ultra heat-treated cream shall be heated—

• (a) to a temperature not less than 140°C and retained at that temperature for at least 2 seconds; or

• (b) to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) above necessary for the elimination of vegetative pathogenic organisms.

2

The cream shall be cooled as soon as practicable after being ultra heat-treated.

3

Ultra heat-treated cream shall meet the standard referred to in paragraph 2(a) of Part I of this Schedule.

PART V — PASTEURISED ICE-CREAM

1

Pasteurised ice-cream shall be obtained by the mixture being heated—

• (a) to a temperature of not less than 65.6°C and retained at that temperature for not less than 30 minutes;

• (b) to a temperature of not less than 71.1°C and retained at that temperature for not less than 10 minutes; or

• (c) to a temperature of not less than 79.4°C and retained at that temperature for not less than 15 seconds,

and then reduced to a temperature of not more than 7.2°C within 1½ hours and kept at such temperature until the freezing process is begun.

2

If the temperature of ice-cream has risen above minus 2.2°C at any time since it was frozen it shall not be sold or offered for sale unless—

• (a) it has again been subjected to the heat-treatment to which as a mixture it was required to be subjected under paragraph 1 above; and

• (b) after having again been frozen, it has been kept at a temperature not exceeding minus 2.2°C.

3

In the case of a complete cold mix which is reconstituted with the addition of water only, it shall not be necessary for it to be subjected to further heat-treatment by pasteurisation as specified in paragraph 1 above.

4

If a complete cold mix reconstituted with the addition of water only is frozen, it shall comply with paragraph 2 above.

PART VI — STERILISED ICE-CREAM

1

Sterilised ice-cream shall be obtained by the mixture being heated to a temperature of not less than 148°C for a least 2 seconds

2

After the mixture has been sterilised as specified in paragraph 1 above, it shall be reduced to a temperature of not more than 7.2°C within 1½ hours and shall be kept at such temperature until the freezing process is begun.

3

Paragraph 2 shall not apply to a mixture which has been sterilised in accordance with paragraph 1 above if immediately after the mixture has been sterilised it is placed in sterile airtight containers under sterile conditions and the container remains unopened.

4

If the temperature of ice-cream has risen above minus 2.2°C at any time since it was frozen it shall not be sold or offered for sale unless—

• (a) it has again been subjected to the heat-treatment to which as a mixture it was required to be subjected to under paragraph 1 above; and

• (b) after having again been frozen, it has been kept at a temperature not exceeding minus 2.2°C.

5

In the case of a complete cold mix which is reconstituted with the addition of water only, it shall not be necessary for it to be subjected to further heat-treatment by sterilisation as specified in paragraph 1 above.

6

If a complete cold mix reconstituted with the addition of water only is frozen, it shall comply with paragraph 4 above.

SCHEDULE 7 — STORAGE REQUIREMENTS

1

Immediately after milking, raw milk shall be placed in a clean place which is suitably equipped so as to prevent the raw milk suffering from any adverse effect.

2

• (1) Where raw milk is—

• (a) collected daily from a production holding it shall, if not collected within two hours of milking, be cooled as soon as practicable after milking to a temperature of 8°C or lower and maintained at that temperature until collected; or

• (b) not collected daily from a production holding it shall be cooled as soon as practicable after milking to a temperature of 6°C or lower and maintained at that temperature until collected.

• (2) For technological reasons relating to the manufacture of certain milk-based products, and provided the end products meet the microbiological criteria specified in Part I of Schedule 6, the temperature referred to in sub-paragraph (1) above may be exceeded with the authorisation of the approving authority.

3

Upon acceptance at a treatment establishment milk shall, unless heat-treated within four hours of acceptance, be cooled to a temperature of 6°C or lower, if not already at such temperature, and maintained at that temperature until heat-treated.

4

When the pasteurisation process is completed, pasteurised milk shall be cooled as soon as practicable to a temperature of 6°C or lower.

5

Subject to paragraph 7 below, any dairy product not intended to be stored at ambient temperature shall be cooled as quickly as possible to the temperature established by the manufacturer of that product as suitable to ensure its durability and thereafter stored at that temperature.

6

Where dairy products other than raw milk are stored under cooled conditions, their storage temperatures shall be registered and the cooling rate shall be such that the products reach the required temperature as quickly as possible.

7

The maximum temperature at which pasteurised milk may be stored until it leaves the treatment establishment shall be 6°C.

SCHEDULE 8 — TRANSPORT REQUIREMENTS

PART I — TEMPERATURE

1

The temperature of raw milk during transport to a treatment or processing establishment shall not exceed 10°C, unless the milk has been collected within 2 hours of milking. However, for technological reasons relating to the manufacture of certain milk-based products and provided the end products meet the microbiological criteria specified in Part I of Schedule 6, such requirement as to temperature may be exceeded with the authorisation of the approving authority.

2

• (1) Subject to sub-paragraph (2) and (3) below, the temperature of pasteurised milk during transportation in tanks or packed in small containers or in churns shall not exceed 6°C.

• (2) Where pasteurised milk is intended for delivery to a retail business, the temperature of such milk during transportation shall not exceed 8°C.

• (3) The requirements as to temperature specified in sub-paragraph (1) and (2) above shall not apply for milk intended for doorstep delivery.

3

Any vehicle or container used for transporting raw or pasteurised milk shall be designed and equipped in such a way that the temperatures specified in paragraph 1 and 2 above shall be maintained throughout the period of such transport.

PART II — HYGIENE

1

Any vehicle used for transporting heat-treated drinking milk and milk in small containers or in churns shall be so designed as to give the containers or churns adequate protection against all contamination and atmospheric influences. It shall be maintained in good condition and shall not be used to transport any animals of any species or any other product or object likely to cause the milk to deteriorate. Those parts of the vehicle intended to come into contact with the small containers or churns shall be smooth and easy to wash clean and disinfect.

2

Any tank, churn or other container used for transporting raw milk or pasteurised milk shall be so designed that—

• (a) any surface which may come into contact with the milk shall be made of a material which is easy to wash, clean and disinfect, resists corrosion, and does not transfer substance to the milk in such quantity as to endanger human health, impair the composition of the milk or adversely affect the organoleptic characteristics of the milk;

• (b) the milk can drain away completely;

• (c) if they are fitted with taps, these shall be easy to remove, dismantle, wash, clean and disinfect; and

• (d) except in the case of a container or tank designed solely for the transport of raw milk, any container or tank in which pasteurised milk is transported shall be hermetically sealed before and during transportation by means of a watertight sealing device.

3

As soon as possible after each journey, or after each series of journeys where there is only a very short space of time between unloading and the following loading, but in any event at least once each working day, any container or tank used to transport raw milk or pasteurised milk to a dairy establishment shall be washed, cleaned and disinfected after each use and as necessary before further use.

4

Any tank used to transport milk shall bear a clear indication that it may be used only for the transport of foodstuffs.

5

Any tank used to transport dairy products may not be used for the transport of other foodstuffs unless adequate measures are taken to prevent contamination or deterioration of those dairy products.

6

Dairy products shall be despatched in such a way that they are protected during transportation from anything liable to contaminate them or cause them to deteriorate. For this purpose account shall be taken of the duration of the journey, the means of transport employed and the weather conditions.

PART III — COMMERCIAL DOCUMENT

1

Heat-treated drinking milk and milk-based products shall be accompanied during transport by a commercial document bearing the following particulars—

• (a) the details required on the health mark, specified in paragraph 4 and 5 of Part II of Schedule 10;

• (b) an indication of the nature of the heat-treatment used to produce the heat-treated drinking milk or milk-based product;

• (c) an indication of the initial treatment in the case of heat-treated drinking milk referred to in paragraphs 6 and 7 of Part III of Schedule 4; and

• (d) an indication enabling the identification of the approving authority responsible for supervising the dairy establishment of origin, if such information is not clear from the approval number.

SCHEDULE 9 — WRAPPING AND PACKAGING

The requirements of this Schedule shall apply without prejudice to the Council Directive 89/109/EEC on the approximation of the laws of the Member States relating to materials and articles intended to come into contact with foodstuffs[^f00030].

1

Wrapping and packaging shall be strong enough to protect the dairy products effectively.

2

The wrapping and packaging of dairy products shall take place under satisfactory hygienic conditions and in rooms provided for that purpose.

3

Notwithstanding paragraph 2 above, the manufacture of dairy products and packaging operations may take place in the same room if the following conditions are satisfied—

• (a) the room shall be sufficiently large and equipped to ensure the hygiene of the operations;

• (b) the wrapping and packaging shall have been brought to the treatment or processing establishment in a protective cover in which they were placed immediately after manufacture and which protects the wrapping or packaging from any damage during transport to the dairy establishment, and they shall have been stored there under hygienic conditions in a room intended for that purpose;

• (c) the rooms for storing the packaging material shall be free from vermin and from amounts of dust which could constitute an unacceptable risk of contamination of the product and shall be separated from rooms containing substances which might contaminate the products. Packaging shall not be placed directly on the floor;

• (d) packaging shall be assembled under hygienic conditions before being brought into the room, except in the case of the automatic assembly or packaging, provided that there is no risk of contamination of the products;

• (e) packaging shall be brought into the room under hygienic conditions and used without delay. It shall not be handled by staff handling unwrapped products, if there is a risk of cross-contamination; and

• (f) immediately after packaging, the dairy products shall be placed in the rooms provided for storage.

4

Bottling or filling of containers with heat-treated milk or liquid milk-based products shall be carried out mechanically and the sealing of the containers shall be carried out automatically. However in the case of limited production, non-automatic sealing methods may be used with the authorisation of the approving authority, provided that those methods provide equal assurances with regard to hygiene.

5

Wrapping or packaging may not be re-used for dairy products, except where the containers are of a type which may be re-used after thorough cleaning and disinfecting.

6

Sealing shall be carried out in the dairy establishment in which the last heat-treatment of drinking milk or liquid milk-base products has been carried out, immediately after filling, by means of a sealing device which ensures that the milk is protected from any adverse effects of external origin on its characteristics. The sealing device shall be so designed that once the container has been opened, the evidence of opening remains clear and easy to check.

SCHEDULE 10 — LABELLING AND HEALTH MARKING

PART I — LABELLING

1

In addition to the health mark requirements specified in Part II of this Schedule, the occupier of the dairy establishment shall ensure that the packaging of heat-treated milk and liquid milk-based products shall display visibly and legibly the following particular for control purposes—

• (a) the nature of the heat-treatment applied to the milk;

• (b) an indication, which may be in code, enabling the date of the last heat-treatment referred to in sub-paragraph (a) above to be established; and

• (c) in the case of pasteurised milk, the temperature at which the product shall be stored.

2

The particulars specified in paragraph 1 above need not appear on re-usable glass bottles referred to in regulation 27 of the Food Labelling Regulations 1984[^f00031].

3

Without prejudice to the provisions of the Food Labelling Regulations 1984, the labelling must show clearly for inspection purposes the following particulars—

• (a) the words “raw milk” for raw drinking milk intended for direct human consumption;

• (b) the words “made with raw milk” for milk-based products manufactured from raw milk whose manufacturing process does not include thermisation or heat-treatment;

• (c) in the case of milk-based products other than those referred to in sub-paragraph (b) above, the nature of any heat-treatment applied at the end of the manufacturing process; or

• (d) for milk-based products in which the growth of micro-organisms can occur, the use-by or minimum durability date.

PART II — HEALTH MARK

1

Dairy products shall carry a health mark in an easily visible place. It shall be legible, indelible and its characters easily distinguishable.

2

Marking shall be carried out during or immediately after manufacture in the dairy establishment. The health mark may be applied to the dairy product, or to the wrapping, or to a label affixed to the wrapping. Where small dairy products are individually wrapped and packaged together or where such small individually wrapped portions are supplied to the ultimate consumer, it shall be sufficient for the health mark to be applied to their collective packaging.

3

Where a dairy product marked in accordance with paragraphs 1 and 2 above is subsequently placed in packaging, the health mark shall also be applied to that packaging.

4

Subject to paragraph 5 below, the health mark shall consist of an oval surround containing in legible form and printed capital letters the following information—

• (a) either:

• (i) in the upper part, the letters “UK”, followed by the approval number of the dairy establishment, and

• (ii) in the lower part, the letters “EEC”;

• (b) or:

• (i) in the upper part, the words “UNITED KINGDOM”,

• (ii) in the centre, the approval number of the dairy establishment, and

• (iii) in the lower part, the letters “EEC”;

• (c) or:

• (i) in the upper part, the letters “UK”;

• (ii) in the centre, a reference to where the approval number of the establishment is shown, and

• (iii) in the lower part, the letters “EEC”.

5

In the case of bottles, packaging and containers referred to in regulation 27 of the Food Labelling Regulations 1984, the health mark may indicate only the letters “UK” and the approval number of the establishment.

6

The health mark may be applied to the product, wrapping or packaging by an ink stamp or by branding, or it may be printed on or applied to a label.

7

The health mark may also consist of an irremovable plate or resistant material complying with hygiene requirements and bearing the information specified in paragraph 4 above.

SCHEDULE 11 — METHODS OF ANALYSIS

1

The reference methods for the analysis and testing of dairy products in order to ascertain if they meet the requirements specified in Schedules 3, 4, 5 and 6 shall be those specified in the following paragraphs of this Schedule.

2

in relation to raw milk and heat-treated milk, the methods shall be those specified in Commission Decision 91/180/EEC[^f00032] for the following—

• (a) enumeration of micro-organisms—plate count at 30°C;

• (b) enumeration of somatic cells in cows' milk;

• (c) determination of phosphatase activity in cows' milk;

• (d) determination of peroxidase activity in cow’s milk;

• (e) detection of pathogenic micro-organisms;

• (f) enumeration of coliforms—colony count at 30°C; and

• (g) enumeration of micro-organisms—plate count at 21°C.

3

In relation to milk-based products, the test for enumeration of micro-organisms—plate count at 30°C shall be the method specified in IDF Standard 100B: 1991; Milk and milk products—micro-organisms—colony count at 30°C.

4

In relation to milk-based products, the test for enumeration of coliforms shall be the method specified in ISO 5541 Part 2 1986: Milk and milk products—Part 2; Most probable number technique at 30°C.

5

In relation to the following tests, the methods for the analysis and testing shall be those specified below—

Test	Method
(a) Enumeration of Staphylococcus aureus	Provisional IDF Standard 145: 1990; Milk and milk-based products. Enumeration of Staphylococcus aureus in products other than dried milk-Colony count technique at 37°C.
(b) Enumeration of Stapjylococcus aureus in powdered milk	Provisional IDF Standard 138: 1986; Dried Milk. Enumeration of Staphylococcus aureus. Colony count technique at 37°C.
(c) Detection of Salmonella spp	ISO 6597: 1993; Microbiology— General guidance on methods for the detection of Salmonella and IDF Standard 93A: 1985; sample preparation.
(d) Detection of Listeria monocytogenes	ISO 10560: 1993; Milk and milk productgs—Detection of Listeria monocytogenes.
(e) Enumeration of Escherichia coli in milk-based products	Provisional IDF standard 170: 1994. Milk and milk products—Enumeration of presumptive Escherichia coli content by: Most probable number technique. most probable number technique with use of 4-methylumbelliferyl –β –D–glucuronide (MUG). Colony count technique at 44°C using membranes.
(f) Detection of phosphatase (Residual) in cream	AOAC official method 950.41: Official Methods of Analysis, 16th edition: 1995.
(g) Detection of phosphatase (Reactivated and Residual) in cream	AOAC official method 965.27: Official Methods of Analysis, 16th edition: 1995.

6

any other internationally accepted analysis and test method as referred to in Article 20(1) of Council Directive 92/46 shall be recognised as a reference method.

7

In this Schedule—

• “IDF standard” means a standard of the International Dairy Federation;

• “ISO” means a standard of the International Organisation for Standardisation; and

• “AOAC” means the Association of Official Analytical Chemists.

SCHEDULE 12 — REVOCATIONS

Column 1	Column 2	Column 3
Milk and Dairies (Channel Islands and South Devon Milk) Regulations 1956.	S.I. 1956/919	The whole Regulations.
Milk and Dairies (General) Regulations 1959.	S.I. 1959/277	Parts II to VI, Parts VIII to X and the Schedule.
The Milk and Dairies (Milk Bottle Caps) (Colour) Regulations 1976.	S.I.1976/2186	The whole Regulations.
Milk and Dairies (General) (Amendment) Regulations 1977.	S.I. 1977/171	The whole Regulations.
Milk and Dairies (General) (Amendment) Regulations 1979.	S.I. 1979/1567	The whole Regulations.
Milk-based Drinks (Hygiene and Heat Treatment) Regulations 1983	S.I. 1983/1508	The whole Regulations.
Milk and Dairies (Heat Treatment of Cream) Regulations 1983.	S.I. 1983/1509	The whole Regulations.
The Food (Revision of Penalties) Regulations 1985.	S.I. 1985/67	The reference to the Milk-based Drinks (Hygiene and Heat Treatment) Regulations 1983 in Part I of the Schedule.
Milk and Dairies (Revision of Penalties) Regulations 1985.	S.I. 1985/68	Regulation 2(2) and the references in the schedule to the Milk and Dairies (Channel Islands and South Devon Milk) Regulations 1956, the Milk and Dairies (General) Regulations 1959, the Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1973, the Milk and Dairies (Milk Bottle Caps) (Colour) Regulations 1976 and the Milk and Dairies (Heat Treatment of Cream) Regulations 1983.
Milk-based Drinks (Hygiene and Heat Treatment) (Amendment) Regulations 1986.	S.I. 1986/720	The whole Regulations.
Milk and Dairies (Heat Treatment of Cream) (Amendment) Regulations 1986.	S.I. 1986/721	The whole Regulations.
Importation of Milk Regulations 1988.	S.I. 1988/1803	The whole Regulations.
Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1988.	S.I. 1988/2206	The whole Regulations.
Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) (Amendment) Regulations 1989.	S.I. 1989/2382	The whole Regulations.
Milk (Special Designation) Regulations 1989.	S.I. 1989/2383	The whole Regulations.
Milk and Dairies and Milk (Special Designation) (Charges) Regulations 1990.	S.I. 1990/1584	The whole Regulations.
Food Safety (Sampling and Qualifications) Regulations 1990.	S.I. 1990/2463	The references in Schedule 1 to the Milk-based Drinks (Hygiene and Heat Treatment) Regulations 1983, the Milk and Dairies (Heat Treatment of Cream) Regulations 1983, the Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1988 and the Milk (Special Designation) Regulations 1989.
The Food Safety Act 1990 (Consequential Modifications) (England and Wales) Order 1990.	S.I. 1990/2486	Regulations 11, 12, 13 and 16(1), (3) and (4) and the references to: the Milk and Dairies (Channel Islands and South Devon Milk) Regulations 1956 in Part I of Schedule 1, Schedule 3 and Schedule 5; the Milk and Dairies (Milk Bottle Caps) (Colour) Regulations 1976 in Part I of Schedule 1, Part I of Schedule 3 and Schedule 5; the Milk-based Drinks (Hygiene and Heat Treatment) Regulations 1983 in Part I of Schedule 1, Part II of Schedule 4 and Schedule 6; the Milk and Dairies (Heat Treatment of Cream) Regulations 1983 in Part I of Schedule 1, Part II of Schedule 4 and Schedule 5; the Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1988 in Part I of Schedule 1, Part I of schedule 4 and Schedule 5; the Milk (Special Designation) Regulations 1989 in Part I of Schedule 1 and Part II of Schedule 4.
Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) (Amendment) Regulations 1990.	S.I. 1990/2491	The whole Regulations.
Milk (Special Designation) (Amendment) Regulations 1990.	S.I. 1990/2492	The whole Regulations.
The Food Safety (Exports) Regulations 1991.	S.I. 1991/1476	The reference in Schedule 1 to the Milk-based Drinks (Hygiene and Heat Treatment) Regulations 1983, the Milk and Dairies (Heat Treatment of Cream) Regulations 1983, the Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1988 and the Milk (Special Designation) Regulations 1989.
Milk (Special Designation) Regulations (Amendment) Order 1992.	S.I. 1992/1208	The whole Regulations.
Milk and Dairies (Standardisation and Importation) Regulations 1992.	S.I. 1992/3143	Regulations 3, 5 and 6.

SCHEDULE 13 — AMENDMENT OF THE FOOD LABELLING REGULATIONS 1984

1

In regulation 2(1)—

• (a) after the definition of “liqueur wine” there shall be inserted the following definition—

• “milk” means milk intended for sale, or sold, for human consumption of— one or more cows, and includes raw milk, standardised whole milk, non-standardised whole milk, semi-skimmed milk and skimmed milk, and one or more ewes, goats or buffaloes:

• (b) after the definition of “protein” there shall be inserted the following definitions—

• “raw milk”, “standardised whole milk”, “non-standardised whole milk”, “semi-skimmed milk” and “skimmed milk”, in relation to cows' milk, have the meanings respectively assigned to them by Council Regulation (EEC) No. 141/71, as amended;

2

In regulation 3(1), for the words “they shall not” there shall be substituted the words “Part IV shall not”.

3

After regulation 31A there shall be inserted the following regulation—

(31B) (1) Subject to paragraph (3) of this regulation, and except in cases to which paragraph (2) of this regulation applies, the container in which any raw milk is sold shall be marked or labelled with the words “this milk has not been heat-treated and may therefore contain organisms harmful of health”. (2) Subject to paragraph (3) of this regulation, in the case of raw milk which is not pre-packed and is sold at a catering establishment there shall appear— (a) on a label attached to the container in which the milk is sold, or (b) on a ticket or notice that is readily discernible by an intending purchaser at the place where he chooses that milk, the words “Milk supplied in this establishment has not been heat-treated and may therefore contain organisms harmful to health”. (3) This regulation shall not apply to raw milk from ewes, goats or buffaloes.

4

In regulation 24, in the definition of “prepacked for direct sale” in paragraph (3)—

• (a) in sub-paragraph (a), for the words “and bread” there shall be substituted the words “, bread and milk”, and

• (b) the full stop at the end of sub-paragraph (b) shall be replaced by a semi-colon and after that sub-paragraph there shall be inserted the following sub-paragraph—

(c) in relation to cows' milk, put into containers on the premises where the milk is produced by the person owning or having control of the herd from which the milk is produced for sale by him on those premises or from a vehicle or stall used by him.

5

In regulation 33, after paragraph (2), there shall be inserted the following paragraph—

(3) Notwithstanding paragraphs (1) and (2) of this regulation— (a) in the case of milk that is contained in a bottle, any particulars which are required to be given under these Regulations may be given on the bottle cap, and (b) in the case of raw milk contained in a bottle, the particulars specified in regulation 31B above shall be given elsewhere other than on the bottle cap.

6

In regulation 35, in paragraphs (1) and (2), after the words “of alcoholic strength by volume” in each paragraph there shall be inserted the words “or, in the case of cows' raw milk, the required cautionary words”.

Signed

Angela Browing — Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food — 14th April 1995

Signed by authority of the Secretary of State for Health

Cumberlege — Parliamentary Under Secretary of State, — Department of Health — 11th April 1995

Signed by authority of the Secretary of State for Wales

Gwilym Jones — Parliamentary Under Secretary of State, Welsh Office — 6th April 1995

Explanatory note

(This note is not part of the Regulations)

These Regulations, which apply to England and Wales give effect to the provisions of Council Directive 92/46/EEC, as defined in regulation 2(1), laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products. They also revoke and replace the Regulations specified in Schedule 12 and re-enact provisions that are compatible with Council Directive 92/46/EEC.

The Regulations also amend the Drinking Milk Regulations 1976 (S.I. 1976/1883) to make it an offence to use a name to describe food in breach of article 3(2) of Council Regulation (EEC) No. 1411/71 (OJ No. L148, 3.7.71, p.213) (OJ/SE 1971 vol. II. p.412), the relevant amendment to which is specified in footnote (d) to regulation 24(2).

The principal changes the Regulations make are—

• (a) the provision of detailed requirements for the approval of dairy establishments;

• (b) the extension of the health rules applicable for the production of cows' milk, to the milk of sheep, goats and buffaloes;

• (c) the provision of microbiological standards for the manufacture of dairy products; and

• (d) subject to specified exemptions, a requirement for the health marking of all dairy products.

The Regulations do not apply to a production holding or dairy establishment where dairy products are produced exclusively for the consumption of the occupier and others in his household, or in the case of a dairy establishment where products are not sold in the course of a business, neither do they apply to a catering establishment or retail premises selling dairy products, or to persons engaged in the production, handling or sale of such products in a catering establishment or retail premises, (with the exception of specified requirements relating to cream, ice-cream and raw cows' milk). Farm premises where raw dairy products are sold exclusively direct to the ultimate consumer are also exempt from the approval, labelling and other specified requirements (regulation 3).

The Regulations—

• (a) prohibit the use of any premises as a production holding for the production of raw milk unless they are registered and make provision for the registration, on application, by the Minister (regulation 4);

• (b) provide for the allotment of a registration number for each registered production holding and the keeping of a list of such holdings by the Minister (regulation 5);

• (c) prohibit the use of any premises as a dairy establishment unless they are approved and make provision for the approval, on application, by the approving authority; they also make special provision for the approval of low capacity dairy establishments which may not comply with all the requirements applicable to other dairy establishments (regulation 6);

• (d) provide for the allotment of an approval number for each approved dairy establishment and make provision for the keeping of a list of such establishments by the approving authority (regulation 7);

• (e) provide for the cancellation of registrations and revocation of approvals and for a right of appeal (regulation 8);

• (f) specify the conditions to be complied with in relation to the sale for human consumption of raw, thermised or heat-treated drinking milk, or heat-treated milk intended for the manufacture of milk-based products or milk-based products, and prohibit the sale of any such dairy products unless those conditions are complied with (regulation 9);

• (g) specify the methods of analysis and testing for dairy products (regulation 10);

• (h) specify the conditions to be complied with in relation to the handling, storing, transporting, wrapping, packaging, health marking and labelling of dairy products; require the retention and production of specified documents; prohibit the use of a mark resembling a health mark and specify of a temporary exemption (regulation 11);

• (i) specify restrictions to be complied with in relation to the sale of raw cows' milk as drinking milk (regulation 12);

• (j) specify the duties of an occupier and of any person who buys raw milk for re-sale (regulation 13);

• (k) provide for a dairy farm registered under the Milk and Dairies (General) Regulations 1959 (S.I. 1959/277) to be deemed to be a registered production holding under these Regulations (regulation 14);

• (l) provide for a temporary exemption for specified dairy establishments and also enable the approving authority to prohibit dairy products prepared in such establishments from bearing a health mark (regulation 15);

• (m) make provision for the enforcement and execution of the Regulations and supervision of specified premises by the Minister and the approving authority (regulation 16);

• (n) require the approving authorities to provide specified information to the Minister (regulation 17);

• (o) create offences and prescribe penalties (regulation 18);

• (p) authorise the approving authority to grant derogations in relation to specified requirements (regulation 19);

• (q) specify various sections of the Act incorporated into the Regulations (regulation 20);

• (r) make provision for the sale of dairy products from Scotland, Northern Ireland, the Isle of Man and the Channel Islands (regulation 21)

• (s) specify import requirements (regulation 22); and

• (t) specify revocation (regulation 23), and amend the Ice Cream (Heat Treatment etc.) Regulations 1959 (S.I. 1959/734), the Drinking Milk Regulations 1976 (S.I. 1976/1883), the Food Labelling Regulations 1984 (S.I. 1984/1305) and the Food Premises (Registration) Regulations 1991 (regulation 24).

The Contracting Parties to the EEA Agreement are the fifteen Member States of the European Union, Norway, Iceland and Liechtenstein. (See also the definition of “EEA State” in regulation 2(1)).

Information as to International Dairy Federation Standards referred to in these Regulations can be obtained by post from the International Dairy Federation, 41 Square Vergote, B-1040 Brussels, Belgium.

Information as to International Organisation for Standardisation Standards referred to in these Regulations can be obtained by post from the International Organisation for Standardisation. 1 Rue de Varembe, Case Postale 56, CH-1211 Geneva 20, Switzerland

The AOAC methods referred to in Schedule 11 are used by the International Dairy Federation and the International Organisation for Standardisation and are published by the Association of Official Analytical Chemists. Copies can be obtained by post from the Assistant Business Manager, Publications, Association of Official Analytical Chemists, 1111 N 19th Street (Suite 210), Arlington, VA 22209, USA.

A Compliance Cost Assessment in relation to these Regulations has been placed in the libraries of both Houses of Parliament. Copies may be obtained from:

Footnotes

[^f00001]: 1990 c. 16; “the Ministers”is defined in section 4(1) of the Act; section 6(4)(a) was amended by the Deregulation and Contracting Out Act 1994 (c. 40), section 31 and Schedule 9, paragraph 6.

[^f00002]: OJ No. L268, 14.9.92, p.1.

[^f00003]: OJ No. L62, 15.3.92, p.49.

[^f00004]: OJ No. L368, 31.12.94, p.33.

[^f00005]: OJ No. L268, 14.9.92, p.33.

[^f00006]: OJ No. L148, 3.7.71, p.4 (OJ/SE 1971 vol. II, p.412).

[^f00007]: The relevant amending instruments are Council Regulation (EEC) No. 566/76 (OJ No. L67, 15.3.76, p.23) as read with the corrigendum at OJ No. L107, 24.4.76, p.22 Commission Regulation (EEC) No. 222/88 (OJ No. L28, 1.2.88, p.1) and Council Regulation (EEC) No. 2138/92 (OJ No. L214, 30.7.92, p.6).

[^f00008]: S.I. 1994/3142

[^f00009]: OJ No. L229, 30.8.80, p.11, to which there are amendments not relevant to these Regulations.

[^f00010]: 1968 c. 67.

[^f00011]: S.I. 1992/1520, to which there are amendments not relevant to these Regulations.

[^f00012]: S.I. 1983/1950, to which there is an amendment not relevant to these Regulations.

[^f00013]: S.I. 1959/277, the relevant provisions of which are revoked by regulation 24 and Schedule 12 of these Regulations.

[^f00014]: OJ No. L282, 29.10.94, p.1.

[^f00015]: S.I. 1959/734 to which there are amendments not relevant to these Regulations.

[^f00016]: S.I. 1976/1883, to which there are amendments not relevant to these Regulations.

[^f00017]: OJ No. L148, 3.7.71, p.4 (OJ/SE 1971 vol. II, p.412).

[^f00018]: The relevant amending instrument is Council Regulation (EEC) No. 566/76 (OJ No. L67, 15.3.76, p.23) as read with the corrigendum at OJ No. L107, 24.4.76, p.22.

[^f00019]: S.I. 1984/1305, to which there are amendments not relevant to these Regulations.

[^f00020]: S.I. 1991/2825, to which there are amendments not relevant to these Regulations.

[^f00021]: S.I. 1994/3142.

[^f00022]: OJ No. L222, 7.8.81, p.32.

[^f00023]: Council Directive 81/602/EEC was supplemented by Council Directive 85/358/EEC (OJ No. L191, 23.7.85, p.46.)

[^f00024]: OJ No. L70, 16.3.1988, p.16.

[^f00025]: OJ No. L46, 19.2.91, p.19.

[^f00026]: OJ No. L224, 18.8.1990, p.1.

[^f00027]: Relevant amending instruments are Commission Regulation (EC) No. 2701/94 (OJ No. L287, 8.11.94, p.7) which contains consolidated texts of Annexes I, II, III and IV to Council Regulation (EEC) No. 2377/90 and Commission Regulation (EEC) No. 2703/94 (OJ No. L287, 8.11.94, p.19).

[^f00028]: OJ No. L224, 18.8.90 p.1.

[^f00029]: Relevant amending instrument is Commission Regulation (EC) No. 2701/94 (OJ No. L287, 8.11.94, p.7) which contains consolidated texts of Annexes I, II, III and IV to Council Regulation (EEC) No. 2377/90.

[^f00030]: OJ No. L40, 11.2.83, p.38, to which there are amendments not relevant to these Regulations.

[^f00031]: S.I. 1984/1305, the relevant amending instrument is S.I. 1990/2488.

[^f00032]: OJ NO. L93, 13.4.91, p.1.