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Specified Bovine Material Order (Northern Ireland) 1996

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  1. Introductory Text

  2. 1.Citation and commencement

  3. 2.Interpretation

  4. 3.Extension of definition of animals and poultry

  5. 4.Prohibition on sale, supply and use of certain feedingstuffs for feeding to animals and poultry

  6. 5.Collection centres

  7. 6.Rendering plants

  8. 7.Rendering whole carcases

  9. 8.Manufacturing premises not connected with food and feedingstuffs

  10. 9.Consignment of specified bovine material

  11. 10.Transport

  12. 11.Importation of specified bovine material

  13. 12.Export

  14. 13.Samples

  15. 14.Licences

  16. 15.Production of licences

  17. 16.Records

  18. 17.Power to give directions

  19. 18.Transitional provisions and revocations

  20. Signature

    1. SCHEDULE

      1. Part I Requirements to be met where specified bovine material is rendered

        1. 1.The premises shall be adequately separated from the public road...

        2. 2.Unauthorised persons and animals shall not be permitted to have...

        3. 3.Systematic measures shall be taken to control birds, rodents, insects...

        4. 4.The premises and equipment shall be kept in a good...

        5. 5.The premises or part of the premises used to process...

        6. 6.The premises shall have sufficient capacity of hot water and...

        7. 9.The premises must have adequate facilities for cleaning and disinfecting...

        8. 10.Adequate facilities must be provided for disinfecting the wheels of...

      2. Part II

        1. Method 1 Natural fat batch atmospheric (150 mm particle size)

          1. 1.Equipment

          2. 2.Crushing

          3. 3.Cooking

          4. 4.Separation and storage of final products

          5. 5.Records

        2. Method 2 Natural fat batch atmospheric (30 mm particle size)

          1. 1.Equipment

          2. 2.Crushing

          3. 3.Cooking

          4. 4.Separation and storage of final products

          5. 5.Records

        3. Method 3 Added fat batch atmospheric (30 mm particle size)

          1. 1.Equipment

          2. 2.Crushing

          3. 3.Cooking

          4. 4.Separation and storage of final products

          5. 5.Records

        4. Method 4 Natural fat batch (batch pressure) (50 mm particle size)

          1. 1.Equipment

          2. 2.Crushing

          3. 3.Cooking

          4. 4.Separation and storage of final products

          5. 5.Records

        5. Method 5 Natural fat continuous atmospheric (30 mm particle size)

          1. 1.Equipment

          2. 2.Crushing

          3. 3.Cooking

          4. 4.Separation and storage of final products

          5. 5.Records

        6. Method 6 Added fat continuous atmospheric (30 mm particle size)

          1. 1.Equipment

          2. 2.Crushing

          3. 3.Cooking

          4. 4.Separation and storage of final products

          5. 5.Records

        7. Method 7 Defatted continuous atmospheric

          1. 1.Equipment

          2. 2.Crushing

          3. 3.Preheating

          4. 4.Pressing

          5. 5.Drying

          6. 6.Storage of final products

          7. 7.Records

  21. Explanatory Note

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