FOOD Citation, commencement and extent 1 1 These Regulations may be cited as the Food Labelling Amendment (Scotland) Regulations 2002 and shall come into force on 1st January 2003. 2 These Regulations extend to Scotland only. Amendment of the Food Labelling Regulations 1996 2 The Food Labelling Regulations 1996 shall be amended in accordance with regulations 3 to 5. 3 For regulation 14(4) (names of ingredients) there shall be substituted– 4 A generic name which is listed in or referred to in column 1 of Part I of Schedule 3 may be used for an ingredient which is specified in the corresponding entry in column 2 of that Part of Schedule 3 in accordance with any conditions that are laid down in the corresponding entry in column 3 of that Part of Schedule 3. . 4 In regulation 50 (transitional provision) there shall be inserted at the end– 10 In any proceedings for an offence under regulation 44 (1)(a), it shall be a defence to prove that– a the food concerned was sold before 1st July 2003 or marked or labelled before that date; and b the matters constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulations 3 and 5 of the Food Labelling Amendment (Scotland) Regulations 2002 had not been in force when the food was sold, marked or labelled. . 5 In Schedule 3 (generic names in list of ingredients)– a there shall be inserted after the heading– PART I GENERAL ; b after the entries relating to “herb, herbs or mixed herbs”, the following entries shall be inserted in column 1 ( generic name ), column 2 ( ingredients ) and column 3 ( conditions of use of generic name ) respectively:– “Meat” and the name of the animal species from which it comes, or a word which describes the meat by reference to the animal species from which it comes Any skeletal muscle, including the diaphragm and the masseters, of a mammalian or bird species recognised as fit for human consumption with any naturally included or adherent tissue, but excluding the heart, the tongue, the muscles of the head (other than the masseters), the muscles of the carpus, the tarsus, the tail and any products covered by the European Community definition of “mechanically recovered meat” in Article 2(c) of Council Directive 64/433/ EEC on health conditions for the production and marketing of fresh meat as last amended by Council Directive 95/23 . The total fat and connective tissue content must not exceed the limits specified in Part II of this Schedule and the meat must constitute an ingredient of another food. If such a limit is exceeded, but the ingredient falls within the description in column 2 of this entry, any reference to the meat content must be adjusted downwards accordingly and the list of ingredients must also mention the presence of fat or connective tissue. ; c there shall be inserted at the end– PART II MAXIMUM FAT AND CONNECTIVE TISSUE CONTENTS FOR INGREDIENTS FOR WHICH THE GENERIC NAME MEAT OR EQUIVALENT AS REFERRED TO IN PART I OF THIS SCHEDULE IS USED Species Fat (%) Connective tissue (%) Note 1 The connective tissue content is calculated on the basis of the ratio between collagen content and meat protein content. The collagen content means the hydroxyproline content multiplied by a factor of 8. Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating 25 25 Porcines 30 25 Birds and rabbits 15 10 . MARY MULLIGAN Authorised to sign by the Scottish Ministers St Andrew’s House, Edinburgh 28th November 2002