The Meat Products (Hygiene) Regulations 1994

Standards applicable to premises collecting or processing raw materials

2.  The processing premises shall have at least:

(a) a cold store, unless the raw materials are collected and rendered within the time limits laid down in paragraph B(c)(ii) and (iii) below;

(b) a room or place to receive raw materials;

(c) an installation to facilitate the visual inspection of raw materials;

(d) if appropriate, an installation to crush raw materials;

(e) equipment for the rendering of raw materials by heat or pressure or other appropriate method;

(f) containers or tanks in which the fat can be kept in liquid state;

(g) apparatus for plastification or crystallisation of the fat to facilitate market preparation and packaging, unless the establishment dispatches liquid rendered animal fat only;

(h) a dispatch room, unless the establishment dispatches melted animal fat only by means of tankers;

(i) watertight containers for the disposal of raw materials unfit for human consumption;

(j) if appropriate, suitable equipment for the preparation of products consisting of rendered animal fat mixed with other foodstuffs and/or seasonings;

(k) if greaves are produced, suitable facilities ensuring their hygienic collection, wrapping and packaging and storage under the conditions laid down in paragraph B(i) below.