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The Dairy Products (Hygiene) (Scotland) Regulations 1995

S.I. 1995/1372 · Made 24 May 1995

Original text. legislation.gov.uk does not revise statutory instruments, so later amendments are not shown here. Changes made to it are listed under each provision when known.

FOOD

MILK AND DAIRIES

Made 24th May 1995

Laid before Parliament 25th May 1995

Coming into force 15th June 1995

The Secretary of State, in exercise of the powers conferred on him by sections 6(4), 16(1), (2) and (3), 17(1) and (2), 19, 26, 31 and 48(1) of, and paragraphs 2(1), 5, 6(1)(a) and 7(1) of Schedule 1 to, the Food Safety Act 1990f1 and of all other powers enabling him in that behalf, after consultation in accordance with section 48(4) of the said Act with such organisations as appear to him to be representative of interests likely to be substantially affected by the Regulations hereby makes the following Regulations

Annotations to the whole text

Footnotes

f1

1990 c. 16; “the Ministers” is defined in section 4(1) of the Act.

Contents

  1. Part I: PRELIMINARY
  2. 1Citation and commencement
  3. 2Interpretation
  4. 3Exemptions
  5. Part II: LICENSING AND USE OF PRODUCTION HOLDINGS
  6. 4Licensing
  7. 5List of production holdings
  8. Part III: APPROVAL AND USE OF DAIRY ESTABLISHMENTS
  9. 6Approvals
  10. 7List of dairy establishments
  11. Part IV: REVOCATION OF LICENCES AND APPROVALS
  12. 8Revocation and appeal
  13. Part V: CONDITIONS FOR THE HANDLING AND MARKETING OF DAIRY PRODUCTS
  14. 9General conditions
  15. 10Methods of analysis
  16. 11Storage, transport, wrapping and labelling conditions
  17. 12Restrictions on the sale of raw drinking milk and cream
  18. Part VI: CONDITIONS RELATING TO ALL DAIRY ESTABLISHMENTS
  19. 13Duties of occupier or purchaser of raw milk for re-sale
  20. Part VII: TRANSITIONAL PROVISIONS RELATING TO DAIRY FARMS AND DAIRY ESTABLISHMENTS
  21. 14Dairy farms
  22. 15Temporary derogations under Directive 92/47
  23. Part VIII: ENFORCEMENT, SUPERVISION AND PENALTIES
  24. 16Enforcement and supervision
  25. 17Information to be provided by food authorities
  26. 18Offences and penalties
  27. 19Authorisations to derogate
  28. 20Application of various sections of the Act
  29. Part IX: MISCELLANEOUS AND SUPPLEMENTARY
  30. 21Dairy products from England and Wales, Northern Ireland, the Isle of Man and the Channel Islands
  31. 22Imports from third countries and EEA States
  32. 23Revocations
  33. 24Consequential amendments
  34. Signature
  35. Schedule 1: CONDITIONS FOR LICENSING OF PRODUCTION HOLDINGS
  36. Part I
  37. 1A. General conditions for hygiene of production holdings
  38. 2A. General conditions for hygiene of production holdings
  39. 3A. General conditions for hygiene of production holdings
  40. 4A. General conditions for hygiene of production holdings
  41. 5A. General conditions for hygiene of production holdings
  42. 6A. General conditions for hygiene of production holdings
  43. 7A. General conditions for hygiene of production holdings
  44. 8A. General conditions for hygiene of production holdings
  45. 1B. General conditions of hygiene applicable to staff
  46. 2B. General conditions of hygiene applicable to staff
  47. 3B. General conditions of hygiene applicable to staff
  48. Part II: CONDITIONS FOR HOUSING OF ANIMALS
  49. 1Paragraph 1
  50. 2Paragraph 2
  51. 3Paragraph 3
  52. 4Paragraph 4
  53. Part III: CONDITIONS FOR MILKING, AND THE HANDLING, COOLING AND STORAGE OF RAW MILK ON THE PRODUCTION HOLDING
  54. 1A. Structure of the premises
  55. 2A. Structure of the premises
  56. 1B. Equipment
  57. 2B. Equipment
  58. 3B. Equipment
  59. 4B. Equipment
  60. 5B. Equipment
  61. 1C. Open-air milking and moveable milking bails
  62. 2C. Open-air milking and moveable milking bails
  63. 1D. Feedstuffs
  64. Part IV: CONDITIONS FOR MILKING AND FILTERING OPERATIONS
  65. 1Paragraph 1
  66. 2Paragraph 2
  67. 3Paragraph 3
  68. 4Paragraph 4
  69. 5Paragraph 5
  70. 6Paragraph 6
  71. Schedule 2: CONDITIONS FOR APPROVAL OF DAIRY ESTABLISHMENTS
  72. Part I
  73. 1General conditions of hygiene for dairy establishments
  74. 2General conditions of hygiene for dairy establishments
  75. 3General conditions of hygiene for dairy establishments
  76. Part II: SPECIAL CONDITIONS FOR APPROVAL
  77. 1A. Special conditions for approval of treatment and processing establishments
  78. 2A. Special conditions for approval of treatment and processing establishments
  79. 3A. Special conditions for approval of treatment and processing establishments
  80. 4A. Special conditions for approval of treatment and processing establishments
  81. 5A. Special conditions for approval of treatment and processing establishments
  82. 6A. Special conditions for approval of treatment and processing establishments
  83. 7A. Special conditions for approval of treatment and processing establishments
  84. 8A. Special conditions for approval of treatment and processing establishments
  85. 9A. Special conditions for approval of treatment and processing establishments
  86. 10A. Special conditions for approval of treatment and processing establishments
  87. 1B. Special conditions for approval of a collection centre
  88. 1C. Special conditions for approval of a standardisation centre
  89. Part III: GENERAL CONDITIONS OF HYGIENE
  90. 1A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  91. 2A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  92. 3A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  93. 4A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  94. 5A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  95. 6A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  96. 7A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  97. 8A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  98. 9A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  99. 10A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  100. 11A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  101. 12A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  102. 13A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
  103. 1B. General conditions of hygiene applicable to staff
  104. 2B. General conditions of hygiene applicable to staff
  105. 3B. General conditions of hygiene applicable to staff
  106. Schedule 3: REQUIREMENTS FOR RAW MILK
  107. Part I
  108. 1Animal health standards
  109. 2Animal health standards
  110. 3Animal health standards
  111. Part II
  112. 1Raw milk standards
  113. 2Raw milk standards
  114. 3Raw milk standards
  115. 4Raw milk standards
  116. Part III: CHECKS FOR ADDED WATER IN RAW MILK
  117. 1Paragraph 1
  118. 2Paragraph 2
  119. Schedule 4: REQUIREMENTS FOR DRINKING MILK
  120. Part I: RAW MILK FOR DRINKING
  121. 1Raw ewes' and goats' milk
  122. 2Raw ewes' and goats' milk
  123. Part II: RAW MILK FOR HEAT-TREATMENT
  124. 1Paragraph 1
  125. Part III: HEAT-TREATED DRINKING MILK
  126. 1Paragraph 1
  127. 2Paragraph 2
  128. 3Paragraph 3
  129. 4Paragraph 4
  130. 5Paragraph 5
  131. 6Paragraph 6
  132. 7Paragraph 7
  133. 8Paragraph 8
  134. Schedule 5: REQUIREMENTS FOR MILK USED FOR THE MANUFACTURE OF MILK-BASED PRODUCTS
  135. Part I: RAW MILK
  136. 1Paragraph 1
  137. 2Paragraph 2
  138. Part II: THERMISED MILK
  139. 1Paragraph 1
  140. Part III: PASTEURISED MILK
  141. 1Paragraph 1
  142. Part IV: UHT MILK
  143. 1Paragraph 1
  144. Schedule 6: REQUIREMENTS FOR MILK-BASED PRODUCTS
  145. Part I: MICROBIOLOGICAL CRITERIA
  146. 1Paragraph 1
  147. 2Paragraph 2
  148. 3Paragraph 3
  149. 4Paragraph 4
  150. 5Paragraph 5
  151. 6Paragraph 6
  152. 7Paragraph 7
  153. 8Paragraph 8
  154. 9Paragraph 9
  155. 10Paragraph 10
  156. Part II: PASTEURISED CREAM
  157. 1Paragraph 1
  158. 2Paragraph 2
  159. Part III: STERILISED CREAM
  160. 1Paragraph 1
  161. 2Paragraph 2
  162. 3Paragraph 3
  163. Part IV: ULTRA HEAT-TREATED CREAM
  164. 1Paragraph 1
  165. 2Paragraph 2
  166. 3Paragraph 3
  167. Part V: PASTEURISED ICE-CREAM
  168. 1Paragraph 1
  169. 2Paragraph 2
  170. 3Paragraph 3
  171. 4Paragraph 4
  172. Part VI: STERILISED ICE-CREAM
  173. 1Paragraph 1
  174. 2Paragraph 2
  175. 3Paragraph 3
  176. 4Paragraph 4
  177. 5Paragraph 5
  178. 6Paragraph 6
  179. Schedule 7: STORAGE REQUIREMENTS
  180. 1Paragraph 1
  181. 2Paragraph 2
  182. 3Paragraph 3
  183. 4Paragraph 4
  184. 5Paragraph 5
  185. 6Paragraph 6
  186. 7Paragraph 7
  187. Schedule 8: TRANSPORT REQUIREMENTS
  188. Part I: TEMPERATURE
  189. 1Paragraph 1
  190. 2Paragraph 2
  191. 3Paragraph 3
  192. Part II: HYGIENE
  193. 1Paragraph 1
  194. 2Paragraph 2
  195. 3Paragraph 3
  196. 4Paragraph 4
  197. 5Paragraph 5
  198. 6Paragraph 6
  199. Part III: COMMERCIAL DOCUMENT
  200. 1Paragraph 1
  201. Schedule 9WRAPPING AND PACKAGING
  202. 1Paragraph 1
  203. 2Paragraph 2
  204. 3Paragraph 3
  205. 4Paragraph 4
  206. 5Paragraph 5
  207. 6Paragraph 6
  208. Schedule 10: LABELLING AND HEALTH MARKING
  209. Part I: LABELLING
  210. 1Paragraph 1
  211. 2Paragraph 2
  212. 3Paragraph 3
  213. Part II: HEALTH MARK
  214. 1Paragraph 1
  215. 2Paragraph 2
  216. 3Paragraph 3
  217. 4Paragraph 4
  218. 5Paragraph 5
  219. 6Paragraph 6
  220. 7Paragraph 7
  221. Schedule 11: METHODS OF ANALYSIS
  222. 1Paragraph 1
  223. 2Paragraph 2
  224. 3Paragraph 3
  225. 4Paragraph 4
  226. 5Paragraph 5
  227. 6Paragraph 6
  228. 7Paragraph 7
  229. Schedule 12REVOCATIONS
  230. Explanatory note