- Y Diweddaraf sydd Ar Gael (Diwygiedig)
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The Specified Bovine Offal Order 1995
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METHOD 5NATURAL FAT CONTINUOUS ATMOSPHERIC
Equipment
1. The premises shall be equipped with apparatus to crush specified bovine offal to the appropriate particle size, at least one cooker to cook the specified bovine offal, sufficient capacity of hot water and steam production to render specified bovine offal in accordance with this method, and equipment to separate protein from tallow and store those products.
Crushing
2. The raw material shall be reduced in size by crushing so that the particle size does not exceed 30 mm. Final reduction equipment shall be checked daily and its condition recorded. Any broken equipment shall be repaired without delay to ensure that the final particle size is achieved.
Cooking
3. The material shall be passed into a steam heated vessel. Passage of the raw material through the vessel shall be controlled by means of displacement and mechanical restrictions to ensure that the cooked dried material is discharged with all of its residual moisture removed as water vapour.
The maximum feed rate for raw material and the minimum discharge temperature will be set for the vessel in the approval for the premises granted under this Order. The material shall be maintained at a temperature in excess of 100°C for at least 95 minutes, a temperature in excess of 110°C for at least 55 minutes and a temperature in excess of 120°C for at least 13 minutes. Material may be cooked so that two or more time/temperature requirements are carried out at the same time. The times and temperatures achieved during the cooking process must be recorded on a permanent recording system.
Separation and storage of final products
4. After cooking, the material shall be discharged from the cookers and separated into its tallow and protein components. Protein and tallow shall be stored separately.
Records
5. All records shall be kept for one year.
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