Meat

Sales, Advertising and Labelling: General Food Labelling

The food information to consumers (FIC) Regulation (EU) 1169/2011 which took effect om 13 December 2014. General labelling requirements – definition and format of label - food names – indication of condition or treatment - field of vision. List of ingredients – heading and order – names – flavourings and additives – compound ingredients – ingredients not required to be named – food not requiring a list of ingredients. Net quantity - storage and instructions for use - non-prepacked food - distance selling.

General Food Hygiene: Introduction

The overall approach taken by the general hygiene Regulation (EC) 852/2004 - scope and general obligations. The direct supply by the producer of small quantities of primary products to the final consumer or local retail establishments directly supplying the final consumer - the meaning of 'small' and 'local'. Outline of the requirements for HACCP-based procedures and the registration and approval of food businesses. Responsibilities for enforcement. The microbiological criteria for food under Regulation (EC) 2073/2005 and requirement to ensure compliance with temperature controls.

Meat: Beef

Meat of domestic ungulates – bovines – cattle and bison – beef and veal – unprocessed and processed. Classification of carcases. Labelling under Regulation (EC) 1760/2000 – information on labels and to be recorded. Animals under 8 months – category V – and under 12 months – category Z. Sales descriptions ‘veal’ and ‘beef’ and further labelling requirements. Enforcement under The Beef and Veal (England) Regulations 2010. Minced meat – minced beef – food information to consumers Regulation (EU) 1169/2011 and compositional requirements – draft derogation for minced meat not in compliance.

Meat: Introduction

The definition of ‘meat’ – ungulates, bovine, porcine, ovine, caprine, solipeds, lagomorphs and ratites. ‘Fresh meat’ good hygiene practices and official controls under Regulation (EC) 854/2004. Responsibilities of the official veterinarian. Pre- and post-mortem inspection of carcases. Food chain information. Specific requirements for specified animals. Health marking and the communication of inspection results and decisions. Minced meat, meat preparations and meat products. Meat and poultry weights. Enforcement responsibilities and charges for official controls.

Intellectual Property: Trade Marks

Introduction to the Trade Marks Act 1994. What is a trade mark – a sign – capable of graphic representation – distinctive of a business. The grounds for refusal to register – absolute grounds – relative grounds. Specially protected emblems. Revocation of registration and invalid registrations. Infringement of a trade mark – meaning and secondary infringement. Application process – direct in person application to the Intellectual Property Office.

Sales, Advertising and Labelling: General Food Labelling - QUIDs, Durability Indicators and Provenance

Quantitative ingredient declarations – QUIDs – general requirement where emphasis placed on an ingredient. Exceptions and manner of description. Durability indications – ‘best before’ and ‘use by’ – when not required. Offences and penalties. The origin or provenance of food as it applies in general.

Intellectual Property: Copyright

The Copyright, Designs and Patents Act 1988. Conventions on copyright and TRIPS. Copyright and the expression of an idea in which a minimum amount of effort and skill is invested. The classification of works that may attract copyright and the need for the author to be a qualifying person. The first owner of copyright and the position of employees. The rights of copyright owners and the duration of copyright. Primary and secondary infringement of copyright. The circumstances to be proved to establish infringement of copyright. Defences in an action for infringement of copyright – fair dealing – incidental inclusion – public interest – library uses – educational uses. Remedies for breach of copyright.

Products of Animal Origin: Approval of Food Businesses

Food business establishments handling food of animal origin must be approved when handling food for which Annex III of Regulation (EC) 853/2004 imposes specific requirements. The process of making an application for approval, granting approval and conditional approval. When approval is required and the factors taken into consideration. Approval codes and acceptable identity marks. Refusal to approve and the right to appeal. Exemptions from approval – direct supply of small quantities of primary products, retail exemptions, supply to final consumer at farmers’ markets and composite products.

Meat: Snails

Snails of the species Helix pomatiaLinné, Helix aspersaMuller, Helix lucorum and species of the family Achatinidae. Specific hygiene rules concerning the preparation of snails for human consumption. The prohibition under the Wildlife and Countryside Act 1981 on taking snails from the wild and related offences.

Products of Animal Origin: Introduction

Regulation (EC) 853/2004 lays down specific hygiene rules for food of animal origin. The meaning of ‘unprocessed product’, ‘processing’ and ‘processed product’ as they apply to products of animal origin. The meaning of a product of animal origin with examples of unprocessed and processed products. Processed ‘meat products’, ‘dairy products’, ‘fishery products’ and others. Official controls and enforcement.

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