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The Specified Risk Material Regulations (Northern Ireland) 1997
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Cooking
3. Crushed material should then be heated in a steam jacketed vessel. After all air in the vessel has been displaced by steam, the vessel shall be sealed and heating continued until the pressure reaches 3 bar and the temperature reaches at least 133°C. This state should be held for at least 20 minutes, after which the pressure should be lowered back to atmospheric pressure. The product should then be dried to remove all its inherent moisture. The times, temperatures and pressures achieved during the cooking process must be recorded on a permanent recording system.
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