# 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 2: Equipment of the testing premises

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

The premises in which the tasting is carried out must have the following minimum equipment:
a microwave oven,
chopping boards,
sharp knives,
plain plates (e.g. polystyrene or crockery) labelled with random 3-digit codes,
forks for serving,
probe (food thermometer),
disposable gloves.

---
Source: https://www.legislation.gov.uk/eur/2013/1362/annex/part/II/division/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1362/annex/part-II/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.