(1) In terms of his department’s Regulations Relating to the Reduction of Sodium in Certain Foodstuffs and Related Matters published on 20 March 2013, does Foodstuff Category 9 referring to raw-processed meat sausages (all types) and similar products include chicken which has been subjected to brining; if not, will his department create a foodstuff category for chicken which has been subjected to brining; if so, (2) will his department ensure that the brine content in chicken is reduced with regard to (a) whole chicken carcasses and (b) chicken pieces?