Division 1.9 Minimum requirements and procedures to check the specific character

United Kingdom

Specific character	Minimum requirements	Verification method and frequency
fat content	20-30 % (of the dry matter) only pig fat may be used	In accordance with the product description under point 3.5, in a laboratory once every six months.
crackling (cream)	pork crackling must be used crackling without skin must be used	On the basis of the file or sheet relating to the product, with documentation by batch.
ingredients	— in accordance with the product description under point 3.6 (pork crackling, pig fat, wheat flour, egg, egg yolk, milk, yeast, white wine or vinegar, cream, salt and pepper).	On the basis of the file or sheet relating to the product, with documentation by lot.
organoleptic characteristics of the product (content, taste and aroma)	short or flaky texture taste and aroma characteristic of the crackling and mildly peppered	Organoleptic test every shift.