{
  "url": "https://openlegislation.uk/smoke-flavourings-england-regulations-2005/schedule",
  "json_url": "https://openlegislation.uk/smoke-flavourings-england-regulations-2005/schedule.json",
  "legislation": "uksi/2005/464",
  "legislation_title": "The Smoke Flavourings (England) Regulations 2005",
  "legislation_url": "https://openlegislation.uk/smoke-flavourings-england-regulations-2005",
  "path": "schedule",
  "kind": "schedule",
  "number": null,
  "heading": "SPECIFIED COMMUNITY PROVISIONS",
  "text": "Provision of Regulation 2065/2003\nSubject Matter\nArticle 4.2\nProhibition on marketing a smoke flavouring not on the list of authorised smoke flavourings, or any food in or on which such a smoke flavouring is present.\nProhibition on marketing an authorised smoke flavouring, or any food in or on which such a smoke flavouring is present, otherwise than in accordance with any conditions of use laid down in the authorisation.\nArticle 5.1\nProhibition on using treated wood, unless it can be demonstrated by appropriate certification or documentation that the substance used in treatment does not give rise to potentially toxic substances during combustion.\nRequirement to be able to demonstrate by documentation or certification that the prohibition described above has been observed.\nArticle 5.2\nRequirement to observe conditions in Annex I during production of primary products.\nProhibition on the use of water–insoluble oily phase during production of smoke flavourings.\nArticle 9.4\nRequirement that an authorisation holder or any other food business operator using an authorised product, or a derived smoke flavouring produced from an authorised product, shall comply with any conditions or restrictions attached to the authorisation.\nArticle 9.5\nRequirement that an authorisation holder inform the Commission of any new scientific or technical information relating to an authorised product, which might influence the assessment of the safety of that authorised product.\nArticle 13.1\nRequirement that food business operators ensure that the information specified is transmitted to the receiving food business operator when the product is first placed on the market.\nArticle 13.2\nRequirement that following first placing on the market, on each occasion that the product is placed on the market, food business operators placing the products on the market transmit the information specified in Article 13.1 to the receiving food business operators.\nArticle 13.3\nRequirement that food business operators have systems and procedures in place to identify from whom they received and to whom they passed on the product.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2005/464/schedule",
    "retrieved_at": "2026-10-29T05:08:28.741553+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}