Paragraph 3 I1

In this Part—

• “catering establishment” means—

  1. (a)

     a restaurant, canteen, club, public house, school kitchen, prison kitchen, hospital kitchen or similar establishment (including a vehicle or a fixed or mobile stall) where—

     1. (i)

        food is cooked or made ready for consumption without further preparation; and

     2. (ii)

        food is prepared for service to the consumer;

  2. (b)

     other premises where—

     1. (i)

        food is cooked or made ready for consumption without further preparation;

     2. (ii)

        food is prepared for service to the consumer; and

     3. (iii)

        there is no change of ownership of the food concerned between preparation and delivery to the consumer;

• “distribution warehouse” means premises where produce is received prior to onward distribution to a wholesale or retail establishment and—

  1. (a)

     there is no change in the ownership of the produce concerned between receipt and onward distribution;

  2. (b)

     the wholesale or retail establishment to which delivery is made is excluded under paragraph 1 of this Schedule; and

  3. (c)

     the premises are owned by the same person that owns the retail or wholesale establishment to which the produce is delivered;

• “produce” means produce derived from agricultural work, shellfish, fish or products derived from shellfish or fish;

• “wholesale establishment” means a facility operated solely for the purpose of selling produce for the purposes of resale or to a catering establishment, and includes a cash and carry warehouse but excludes a food processing or packaging facility.

• “to process or pack” includes to carry out the daily cleaning and maintenance of machinery used for the processing or packing.