# The Meat (Hazard Analysis and Critical Control Point) (Scotland) Regulations 2002, Regulation 2: Interpretation


(1) In these Regulations–
“the Fresh Meat Regulations” means the Fresh Meat (Hygiene and Inspection) Regulations 1995;
“fresh”, as applied to red meat or to poultry meat, means all meat, including chilled or frozen meat, which has not undergone any preserving process and includes meat vacuum wrapped or wrapped in a controlled atmosphere;
“licensed poultry meat cutting plant” means cutting premises licensed under regulation 4 of the Poultry Meat Regulations;
“licensed poultry meat slaughterhouse” means a slaughterhouse licensed under regulation 4 of the Poultry Meat Regulations;
“licensed red meat cutting plant” means cutting premises licensed under regulation 4 of the Fresh Meat Regulations;
“licensed red meat slaughterhouse” means a slaughterhouse licensed under regulation 4 of the Fresh Meat Regulations;
“livestock unit” has the same meaning as in regulation 2(1) of the Fresh Meat Regulations;
“poultry” and “poultry meat” have the same meaning as in regulation 2(1) of the Poultry Meat Regulations;
“the Poultry Meat Regulations” means the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995;
“red meat” has the same meaning as meat in regulation 2(1) of the Fresh Meat Regulations;
“the specified amount” means–
(a) in the case of any licensed red meat slaughterhouse, 500 livestock units;
(b) in the case of any licensed red meat cutting plant, 150 tonnes of fresh red meat;
(c) in the case of any licensed poultry meat slaughterhouse, 200,000 poultry; and
(d) in the case of any licensed poultry meat cutting plant, 150 tonnes of fresh poultry meat.
(2) Nothing in these Regulations shall apply in relation to any licensed red meat slaughterhouse which is used to process bovine animals under the purchase scheme introduced by Commission Regulation (EC) No. 716/96 adopting exceptional support measures for the beef market in the United Kingdom.

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Source: https://www.legislation.gov.uk/ssi/2002/234/regulation/2 (the official version)
Page: https://openlegislation.uk/meat-hazard-analysis-and-critical-control-point-scotland-regulations-2002/regulation-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.