# Commission Implementing Regulation (EU) No 1362/2013 of 11 December 2013 laying down the methods for the sensory testing of uncooked seasoned poultry meat for the purposes of its classification in the Combined Nomenclature, Division 1: Objective and definition

Extent: E+W+S+N.I.

The objective of this method is to determine whether uncooked seasoned poultry meat has to be classified in Chapter 2 or in Chapter 16 of the Combined Nomenclature because it can be established that:
(1) the seasoning covers the whole surface of the sample and
(2) the seasoning is visible to the naked eye.
The method consists of a visual examination of one or more samples of uncooked poultry meat.

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Source: https://www.legislation.gov.uk/eur/2013/1362/annex/part/I/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1362/annex/part-I/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.