Paragraph 11 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)

Greaves intended for human consumption shall be stored:

(a)

when rendered at a temperature of 70°C or less: at a temperature of less than 7°C for a period not exceeding 24 hours or at −18°C or lower;

(b)

when rendered at a temperature of more than 70°C and having a moisture content of 10% (m/m) or more either:

at a temperature of less than 7°C for a period not exceeding 48 hours or at a time/ temperature ratio offering an equivalent guarantee, or
at −18deg;C or lower;

(c)

when rendered at a temperature of more than 70°C and having a moisture content of less than 10% (m/m): no specific requirement.