Canned Meat Product (Scotland) Amendment Regulations 1969
| Jurisdiction | UK Non-devolved |
| Citation | SI 1969/326 |
| Year | 1969 |
1969 No. 326 (S. 27)
FOOD AND DRUGS
COMPOSITION AND LABELLING—SCOTLAND
The Canned Meat Product (Scotland) Amendment Regulations 196910thMarch 1969
21stMarch 1969
31stMay 1969
In exercise of the powers conferred upon me by sections 4, 7 and 56 of the Food and Drugs (Scotland) Act 1956(a), and of all other powers enabling me in that behalf, and after consultation with such organisations as appear to me to be representative of interests substantially affected by these regulations and after reference to the Scottish Food Hygiene Council under section 25 of the said Act (in so far as the regulations are made in exercise of the powers conferred by the said section 7), I hereby make the following regulations:—
Citation, commencement and interpretation
1.—(1) These regulations may be cited as the Canned Meat Product (Scotland) Amendment Regulations 1969, and shall come into operation on 31st May 1969.
(2) The Interpretation Act 1889(b) shall apply for the interpretation of these regulations as it applies for the interpretation of an Act of Parliament.
Amendment of regulations
2. The Canned Meat Product (Scotland) Regulations 1967 (c) shall be amended as follows:—
(a) by substituting for paragraph (2) of regulation 6 thereof the following paragraph:—
"(2) The minimum meat content required by regulation 7 of these regulations for any canned meat product (other than any canned sliced bacon, canned sausage, canned meat pie or canned sausage roll) shall include a lean meat content of not less than 60 per cent. of such minimum meat content.";
(b) by substituting for sub-paragraph (a) of the proviso to paragraph (2) of regulation 7 thereof the following sub-paragraph:—
"(a) have a meat content of not less than 90 per cent. if—
(i) the meat in the product has been cured and the product has been cooked after canning and bears on a label on the container as a description, as or as part of or in immediate proximity to its name, the expression "cured meat" or the name of any variety of meat which is commonly or usually recognised as the name of a cured meat; or
(ii) the meat in the product has been chopped or minced and the
(a) 1956 c. 30.
(b) 1889 c. 63.
(c) S.I. 1967/1079 (1967 II, p. 3199).
product has been cooked after canning and is such that it can be removed from the container as a single piece and can be sliced, and bears on a label on the container as a description, as or as part of or in immediate proximity to its name, such one of the...
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