The Pollution Prevention and Control (Scotland) Regulations 2012

PART B

(a)

Processing, storage or drying by heat of any part of a dead animal or of vegetable matter, unless it is an exempt activity, or an activity described in paragraph (d) of this Part, which may—

(i)

result in the release into the air a substance referred to in paragraph 9 of Part 2 of this Schedule, or

(ii)

give rise to an offensive smell noticeable outside the premises in which the activity is carried on.

(b)

Breeding maggots in any case where 5 kilograms or more of animal or of vegetable matter or, in aggregate, of both are introduced into the process in any week.

(c)

The ensiling or storage of dead fish or fish offal in plant capable of retaining volumes—

(i)

of less than or equal to 10m3 of ensiled liquor,

(ii)

of more than 10m3 and less than or equal to 50m3 of ensiled liquor, or

(iii)

of more than 50m3 of ensiled liquor.

(d)

Treating and processing of dry vegetable or dry vegetable and animal matter intended for the production of animal food products through drying by the application of heat and milling, unless it is an exempt activity, which may—

(i)

result in the release into the air of a substance referred to in paragraph 9 of Part 2 of this Schedule, or

(ii)

give rise to an offensive smell noticeable outside the premises in which the activity is carried on.

Interpretation of Section 6.8

When calculating the weight of finished product for the purposes of paragraph (d) of Part A the weight of packaging must be ignored.

In this Section—

“animal” includes a bird or a fish,

“ensiling” means treatment by the application of acid or alkaline solutions for the purpose of rendering the material free from infectious disease and/or preventing the formation of offensive odours,

“exempt activity” means—

(a)

any activity carried out on a farm or agricultural holding, other than the manufacture of goods for sale,

(b)

the manufacture or preparation of food or drink for human consumption, but excluding—

(i)

the extraction, distillation or purification of animal or vegetable oil or fat, otherwise than as an activity incidental to the cooking of food for human consumption,

(ii)

any activity involving the use of green offal or the boiling of blood, except the cooking of food (other than tripe) for human consumption,

(iii)

the cooking of tripe for human consumption elsewhere than on premises on which it is to be consumed,

(c)

the fleshing, cleaning and drying of pelts of fur-bearing mammals,

(d)

any activity carried out in connection with premises used in connection with the business of killing, flaying or cutting up animals, the flesh of which is not intended for human consumption, other than premises—

(i)

which are hunt kennels or other premises where the flesh is fed to animals,

(ii)

used for diagnostic, educational or research purposes, or

(iii)

where animals are cut up solely for the purpose of incineration,

(e)

any activity for the manufacture of soap not falling within a description in Part A of Section 4.1,

(f)

the storage of vegetable matter otherwise than as part of any prescribed activity,

(g)

the cleaning of shellfish shells,

(h)

the manufacture of starch,

(i)

the processing of animal or vegetable matter at premises for feeding a recognised pack of hounds authorised under Article 18(1) of Regulation (EC) No 1069/2009 of the European Parliament and of the Council laying down health rules as regards animal by-products and derived products not intended for human consumption and repealing Regulation (EC) No 1774/2002 (Animal by-products Regulation),

(j)

the salting of hides or skins, unless related to any other prescribed activity,

(k)

any activity for composting animal or vegetable matter, or a combination of both, except where that activity is carried on for the purposes of cultivating mushrooms,

(l)

any activity for cleaning, and any related activity for drying or dressing, seeds, bulbs, corms or tubers,

(m)

the drying of grain or pulses,

(n)

any activity for the production of cotton yarn from raw cotton or for the conversation of cotton yarn into cloth,

“food” includes drink, articles and substances of no nutritional value which are used for human consumption, and articles and substances used as ingredients in the preparation of food, and

“green offal” means the stomach and intestines of any animal, other than poultry or fish, and their contents.