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Food Safety (General Food Hygiene) (Butchers' Shops) Amendment (Scotland) Regulations 2000 (S.S.I. No. 93 of 2000).

Country/Territory
United Kingdom
Territorial subdivision
Scotland
Document type
Regulation
Date
2000
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Food quality control/food safety Hygiene/sanitary procedures Vending Meat Authorization/permit HACCP
Geographical area
Atlantic Ocean Islands, Europe, Europe and Central Asia, North Atlantic, North Sea, North-East Atlantic, Northern Europe
Entry into force notes
Coming into force on 8 May 2000/2 October 2000.
Abstract

These Regulations which extend only to Scotland further amend the Food Safety (General Food Hygiene) Regulations 1995 by introducing a requirement for the premises of butcher's shops to be licensed by food authorities. Regulation 2 amends regulation 3 of the general Regulations so that the provisions relating to the licensing of butchers' shops do not apply to those businesses to which the sectorial provisions listed in that regulation apply. Regulation 3 inserts the provisions set out in the Schedule as Schedule 1A which make provision for the licensing of butchers' shops. Paragraph 5 of that Schedule imposes licence conditions. Paragraph 6 provides that licences remain in force for periods of a year or until the proprietor ceases to be proprietor of the premises. Paragraph 7 has effect where a proprietor who holds a licence in respect of a butcher's shop applies for a further licence in respect to his shop up to 4 months before the expiry of his existing licence. Paragraph 9 provides for the suspension and revocation of licences and permits the premises of established butcher shops to continue to be used subject to conditions where a licence has been refused or revoked.

Full text
English
Website
www.opsi.gov.uk

References - Legislation

Amends

Food Safety (General Food Hygiene) Regulations 1995 (S.I. No. 1763 of 1995).

Legislation | United Kingdom | 1995

Keyword: Food quality control/food safety, Potable water, Hygiene/sanitary procedures, Toxicity/poisoning, Processing/handling, Vending, Transport/storage, Waste management

Source: FAO, FAOLEX