§ Mr. Brocklebank-Fowlerasked the Chancellor of the Exchequer what is the inspection procedure by which the Government ensure that preserved poultrymeat imported to the United Kingdom is within the specifications under category ex 1602 B. I.
§ Mr. Robert SheldonCustoms officers carry out documentary checks and physical examination and sampling of imported goods. Physical examination and sampling are applied on a selective basis.
§ Mr. Brocklebank-Fowlerasked the Chancellor of the Exchequer what is the definition of prepared or preserved poultrymeat under the common customs tariff heading ex 16021 B. I.; and whether it includes poultrymeat that has been seasoned with salt and pepper or had tomato ketchup added or has been injected with butter or edible oils.
§ Mr. Robert SheldonPoultrymeat is regarded as prepared or preserved for the purposes of the common customs tariff (CCT), subheading 16.02 B I, if it has been cooked—boiled, steamed, grilled, fried or roasted—or otherwise preserved or prepared by processes not provided for in the headings of chapter 2 of the CCT. Subheading 16.02 B I includes, for example, prepared dishes containing poultrymeat and vegetables, uncooked poultrymeat coated with butter, or seasoned with pepper and salt, and poultrymeat in tomato ketchup or injected with butter or edible oil.