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Paragraph 10 Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

Sch.5, Pt.llA, para.1 substituted by Meat Products (Hygiene) 1999 reg.2(11)(a)
Sch.5, Pt.llA, para.2(a) substituted by Meat Products (Hygiene) 1999 reg 2(11)(b)
Sch.5, Pt.llA. para.2(k) amended by Meat Products (Hygiene) 1999 reg.2(11)(c)
Sch.5, Pt.llB, para.9 rev.in Pt. by Meat Products (Hygiene) 1999 reg.2(11)(d)
Sch.5, Pt.III amended by Meat Products (Hygiene) 1999 reg.2(1 l)(f)
Sch 2. Pt.D added by uksi/2000/2216 reg.4(5)

Rendered animal fat, depending on type, shall meet the following standards:

	Bovines
Edible tallow
Premier jus^f1	Other	Tallow for refining
				Pigs
Edible lard^f2	Lard for refining
						Other animal fat
Edible	For refining
FFA (m/m % oleic acid) maximum	0.75	1.25	3.0	0.75	2.0	1.25	3.00
Peroxyd maximum	4 meg/kg	4 meg/kg	6 meg/kg	4 meg/kg	6 meg/kg	4 meg/kg	10 meg/kg
Moisture and impurities	maximum 0.5%
Odour, taste, colour	normal

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Footnotes

f1: Rendered animal fat obtained by the low-temperature rendering of fresh fat from the heart, caul, kidneys and mesentery of bovine animals, and fat from cutting rooms.
f2: Fresh fat obtained from rendering the adipose tissues of swine.