{
  "url": "https://openlegislation.uk/eu-decision-2019-2031/annex/division-6/division-6.1",
  "json_url": "https://openlegislation.uk/eu-decision-2019-2031/annex/division-6/division-6.1.json",
  "legislation": "eudn/2019/2031",
  "legislation_title": "Commission Implementing Decision (EU) 2019/2031 of 12 November 2019 establishing best available techniques (BAT) conclusions for the food, drink and milk industries, under Directive 2010/75/EU of the European Parliament and of the Council (notified under document C(2019) 7989) (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2019-2031",
  "path": "annex/division/6/division/6.1",
  "kind": "division",
  "number": "6.1",
  "heading": "Water consumption and waste water discharge",
  "text": "BAT 25. In order to reduce water consumption and the volume of waste water discharged, BAT is to use an appropriate combination of the techniques specified in BAT 7 and of the techniques given below.\nTechnique\nDescription\n(a)\nRemoval of fat and viscera by vacuum\nUse of vacuum suction instead of water to remove fat and viscera from the fish.\n(b)\nDry transport of fat, viscera, skin and fillets\nUse of conveyors instead of water.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2019/2031/annex/division/6/division/6.1",
    "retrieved_at": "2026-11-01T15:12:29.565207+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."
}