# The Poultrymeat (England) Regulations 2011, Part 2: PROVISIONS OF THE COMMISSION REGULATION Column 1 Column 2 Column 3 Relevant provision of the Commission Regulation Provisions to be read with the provisions of the Commission Regulation mentioned in column 1 Subject matter Article 3(1) Article 3(2), (3) and (4) of the Commission Regulation Presentation of poultry carcases. Article 3(4), first sub-paragraph Article 3(1) of the Commission Regulation Composition of giblets where a poultry carcase is presented for marketing with giblets. Article 3(4), second sub-paragraph Article 3(1) of the Commission Regulation Labelling of a poultry carcase that is presented for marketing with giblets but the giblets do not include one or more of the heart, neck, gizzard or liver. Article 3(5) Point III(1) of Part B of Annex XIV to the Single CMO Regulation and point III of Part V of Annex VII to Regulation (EU) 2013 Indications to be shown on certain commercial documents. Article 4(1) Articles 1 and 3(1) of, and Annex I to, the Commission Regulation Names under which poultrymeat must be sold. Article 4(2) Articles 1(1) and (2) and 11 of the Commission Regulation Requirement that supplemental terms do not mislead the consumer. Article 5(1) Articles 1 and 11 of the Commission Regulation Restriction on the use of names to prevent confusion with the names in Article 1 of the Commission Regulation (relating to types and presentations of poultrymeat), and the indications provided for in Article 11 of the Commission Regulation (relating to types of farming method, age at slaughter and length of fattening period). Article 5(2) Article 5(3), (4) and (6) of the Commission Regulation, as read, in the case of Article 5(4), with Article 5(5) of that Regulation Additional requirements relating to the labelling, presentation and advertising of poultrymeat intended for the final consumer. Article 6 Point II(3) of Part V of Annex VII to Regulation (EU) 2013 Temperature at which frozen poultrymeat must be stored and kept. Article 7(1) Point III(I) of Part B of Annex XIV to the Single CMO Regulation Criteria to be applied when grading poultry carcases and cuts into class A or B. Article 7(2) Article 7(1) of the Commission Regulation Additional criteria for grading poultry carcases and cuts as class A. Article 10 Annex III to the Commission Regulation Terms to describe the method by which poultrymeat has been chilled. Article 11(1), first sub-paragraph The second sub-paragraph of Article 11(1) of, and Annexes IV and V to, the Commission Regulation Terms to describe particular types of farming method. Article 11(1), third sub-paragraph The first sub-paragraph of Article 11(1) of the Commission Regulation Foie gras indication. Article 11(2) Article 1(1)(a), fourth indent and 11(1) of, and Annex V(b), (c) or (d) to, the Commission Regulation Use of indications relating to age at slaughter and length of fattening period. Article 12(1) Article 11 of the Commission Regulation Registration of producers and slaughterhouses using the special marketing terms mentioned in Article 11(1) relating to farming methods and related record-keeping obligation on slaughterhouses. Article 12(2) Article 12(1) of the Commission Regulation Record-keeping by producers using the special marketing terms mentioned in Article 11(1) relating to farming methods. Article 12(3) Article 11(1)(a) of the Commission Regulation Record-keeping by feed manufacturers and suppliers in respect of the composition of feed supplied to producers who are producing birds that will be marketed using the special marketing term relating to feed (“fed with ….% ….”). Article 12(4) Article 11(1)(d) and (e) of the Commission Regulation Record-keeping by hatcheries supplying slow growing strains of birds to producers of “traditional free range” and “free-range – total freedom” birds. Article 14, first paragraph Article 10 and 11 of the Commission Regulation Prohibition on imported poultrymeat bearing certain optional indications relating to method of chilling or certain types of farming unless accompanied by an official certificate. Article 15(1) Article 16(1) Article 16(1), second sub-paragraph Article 16(2) Article 16(3) Article 16(4) Annexes VI and VII to the Commission Regulation Annexes VI and IX to the Commission Regulation Annexes VI and XI to the Commission Regulation Article 15(1) of, and Annexes VI and VII to, the Commission Regulation Articles 16(1) and (2) of, and Annexes VI,VII and IX to, the Commission Regulation Article 16(1) and (2) of, and Annexes VI to IX to, the Commission Regulation Prohibition on the marketing of frozen and quick-frozen chickens where the water content exceeds technically unavoidable values. Water content checks on carcases. Making the necessary technical adjustments when water content is above the permitted level. Water content checks on frozen and quick frozen chickens. Increased frequency of water content checks on frozen and quick frozen chickens. Water content checks on air chilled chicken carcases. Article 16(6) Annex X to the Commission Regulation Marketing of frozen and quick-frozen chickens under supervision where the water content exceeds technically unavoidable values. Article 20(1) Article 20(2)(a) Article 20(2), second sub- paragraph Article 20(3) Annex VIII to the Commission Regulation Articles 16(1) and 20(1) of, and Annex IX to, the Commission Regulation Article 20(2)(a) and (3) of, and Annexes VI to IX to, the Commission Regulation Article 20(1) of, and Annex VIII to, the Commission Regulation Prohibition on the marketing of certain poultry cuts if the water content exceeds technically unavoidable values. Water content checks at slaughterhouses on chicken and turkey carcases intended for use in poultry cuts. Water content checks on air-chilled poultry cuts. Water content checks at cutting plants on poultry cuts. Article 20(4) in so far as it applies Article 16(3) of the Commission Regulation Article 20(4) in so far as it applies Article 16(6) of the Commission Regulation Article 16(1) and (2) of, and Annexes VI, VII and IX to, the Commission Regulation Annex X to the Commission Regulation Increased frequency of water content checks on poultry cuts. Marketing of certain poultry cuts under supervision where the water content exceeds technically unavoidable values. --- Source: https://www.legislation.gov.uk/uksi/2011/452/schedule/1/part/2 (the official version) Page: https://openlegislation.uk/poultrymeat-england-regulations-2011/schedule-1/part-2 Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.