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Schedule 2 DEFINITION OF “FOOD”

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

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ReferencesTitle
1959/413The Food Hygiene (Scotland) Regulations 1959
1959/928The Arsenic in Food (Scotland) Regulations 1959
1966/1206The Salad Cream (Scotland) Regulations 1966
1966/1252The Butter (Scotland) Regulations 1966
1966/1263The Mineral Hydrocarbons in Food (Scotland) Regulations 1966
1968/263The Solvents in Food (Scotland) Regulations 1968
1970/108The Cheese (Scotland) Regulations 1970
1970/1191The Cream (Scotland) Regulations 1970
1970/1285The Ice-Cream (Scotland) Regulations 1970
1970/1286The Margarine (Scotland) Regulations 1970
1973/1310The Colouring Matter in Food (Scotland) Regulations 1973
1976/914The Cocoa and Chocolate Products (Scotland) Regulations 1976
1976/946The Specified Sugar Products (Scotland) Regulations 1976
1976/1818The Honey (Scotland) Regul ations 1976
1977/1026The Fruit Juices and Fruit Nectars (Scotland) Regulations 1977
1977/1027The Condensed Milk and Dried Milk (Scotland) Regulations 1977
1977/1028The Erucic Acid in Food (Scotland) Regulations 1977
1978/492The Antioxidants in Food (Scotland) Regulations 1978
1979/383The Coffee and Coffee Products (Scotland) Regulations 1979
1979/1641The Lead in Food (Scotland) Regulations 1979
1980/289The Chloroform in Food (Scotland) Regulations 1980
1980/1889The Miscellaneous Additives in Food (Scotland) Regulations 1980
1985/913The Imported Food (Scotland) Regulations 1985
1989/581The Preservatives in Food (Scotland) Regulations 1989
1989/945The Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989