Schedule 3 DEFINITION OF RELEVANT FOOD LAWI1

“relevant food law” means —

1. (a)

   food law in so far as it applies in relation to food, except in so far as it involves —

   1. (i)

      the regulation of residues of veterinary medicines and other substances under the Animals and Animal Products (Examination for Residues and Maximum Residue Limits) Regulations (Northern Ireland) 1998^f1,

   2. (ii)

      the regulation of residues of pesticides under the Pesticides (Maximum Residue Levels) Regulations (Northern Ireland) 2008^f2,

   3. (iii)

      F1...

   4. (iv)

      F2the application of the rules on quality schemes which provide the basis for the identification and protection of names and terms that indicate or describe agricultural products with value-adding characteristics laid down in Regulation (EU) No 1151/2012 of the European Parliament and of the Council of quality schemes for agricultural products and foodstuffs.

   5. (v)

      the regulation of organic products under the Organic Products Regulations 2009 ^f3,

   6. (vi)

      F3the regulation of beef and veal labelling under the Beef and Veal Labelling Regulations (Northern Ireland) 2010,

   7. (vii)

      F4...

   8. (viii)

      the matters regulated under Schedule 2 to the F5Transmissible Spongiform Encephalopathies Regulations (Northern Ireland) 2018 in so far as that Schedule applies in relation to animals slaughtered for human consumption, together with the matters covered under point 2 of Part I and point 2 of Part II of Chapter A of Annex III to Regulation 999/2001 as read with Commission Decision 2009/719/EC authorising certain Member States to revise their annual BSE monitoring programmes^f4 in so far as those points apply in relation to animals slaughtered for human consumption; and

   9. (ix)

      the regulation of spirit drinks under the Spirit Drinks Regulations 2008^f5;

2. (b)

   food law in so far as it applies in relation to materials and articles in contact with food; and

3. (c)

   food law in so far as it involves the regulation of primary production and those associated operations listed in paragraph 1 of Part AI of Annex I to Regulation 852/2004 under the Food Hygiene Regulations (Northern Ireland) 2006.