{
  "url": "https://openlegislation.uk/eu-regulation-2004-853/annex-III/section-XII/chapter-II",
  "json_url": "https://openlegislation.uk/eu-regulation-2004-853/annex-III/section-XII/chapter-II.json",
  "legislation": "eur/2004/853",
  "legislation_title": "Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2004-853",
  "path": "annex/III/section/XII/chapter/II",
  "kind": "chapter",
  "number": "II:",
  "heading": "HYGIENE REQUIREMENTS FOR THE PREPARATION OF RENDERED ANIMAL FAT AND GREAVES",
  "text": "Food business operators preparing rendered animal fats and greaves must ensure compliance with the following requirements.\n1.. Raw materials must:\n(a) derive from animals which have been slaughtered in a slaughterhouse, and which have been found fit for human consumption following ante-mortem and post-mortem inspection;\n(b) consist of adipose tissues or bones, which are reasonably free from blood and impurities;\n(c) come from establishments registered or approved pursuant to Regulation (EC) No 852/2003 or in accordance with this Regulation;\nand\n(d) be transported, and stored until rendering, in hygienic conditions and at an internal temperature of not more than 7 °C. However, raw materials may be stored and transported without active refrigeration if rendered within 12 hours after the day on which they were obtained.\n2.. During rendering the use of solvents is prohibited.\n3.. When the fat for refining meets the standards laid down in point 4, rendered animal fat prepared in accordance with points 1 and 2 may be refined in the same establishment or in another establishment with a view to improving its physico-chemical quality.\n4.. Rendered animal fat, depending on type, must meet the following standards:\nRendered animal fat obtained by low-temperature rendering of fresh fat from the heart, caul, kidneys and mesentery of bovine animals, and fat from cutting rooms.\nRendered animal fat obtained from the adipose tissues of porcine animals.\nRuminants\nPorcine animals\nOther animal fat\nEdible tallow\nTallow for refining\nEdible fat\nLard and other fat for refining\nEdible\nFor refining\nPremier jus\nOther\nLard\nOther\nFFA (m/m % oleic acid) maximum\n0,75\n1,25\n3,0\n0,75\n1,25\n2,0\n1,25\n3,0\nPeroxide maximum\n4 meq/kg\n4 meq/kg\n6 meq/kg\n4 meq/kg\n4 meq/kg\n6 meq/kg\n4 meq/kg\n10 meq/kg\nTotal insoluble impurities\nMaximum 0,15 %\nMaximum 0,5 %\nOdour, taste, colour\nNormal\n5.. Greaves intended for human consumption must be stored in accordance with the following temperature requirements.\n(a) When greaves are rendered at a temperature of not more than 70 °C, they must be stored:\n(i) at a temperature of not more than 7 °C for a period not exceeding 24 hours;\nor\n(ii) at a temperature of not more than –18 °C.\n(b) When greaves are rendered at a temperature of more than 70 °C and have a moisture content of 10 % (m/m) or more, they must be stored:\n(i) at a temperature of not more than 7 °C for a period not exceeding 48 hours or a time/temperature ratio giving an equivalent guarantee;\nor\n(ii) at a temperature of not more than –18 °C.\n(c) When greaves are rendered at a temperature of more than 70 °C and have a moisture content of less than 10 % (m/m), there are no specific requirements.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "X",
      "label": "X1",
      "text": "Substituted by Corrigendum to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Official Journal of the European Union L 139 of 30 April 2004)."
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "Rendered animal fat obtained by low-temperature rendering of fresh fat from the heart, caul, kidneys and mesentery of bovine animals, and fat from cutting rooms."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Rendered animal fat obtained from the adipose tissues of porcine animals."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2004/853/annex/III/section/XII/chapter/II",
    "retrieved_at": "2026-11-01T14:55:34.013502+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."
}