1992D0562 — EN — 01.01.1995 — 001.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONDECISION
of17November1992
ontheapprovalofalternative heattreatmentsystemsforprocessinghigh-riskmaterial
(92/562/EEC)
(OJ L 359, 9.12.1992, p. 23)
Amended by:
Official Journal
No page date
►A1Act of Accession of Austria, Sweden and Finland C241 21 29.8.1994
(adapted by Council Decision 95/1/EC, Euratom, ECSC) L 1 1 1.1.1995
▼B
COMMISSIONDECISION
of17November1992
on the approval of alternative heat treatment systems for proces-
singhigh-riskmaterial
(92/562/EEC)
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Directive 90/667/EEC of 27 November 1990
laying down the veterinary rules for the disposal and processing of
animal waste, for its placing on the market and for the prevention ofpathogens in feedstuffs of animal or fish origin and amending Directive90/425/EEC(
1), and in particular Annex II, Chapter II, paragraph 6 (c)
thereof,
Whereas paragraph 6 (a) of Annex II, Chapter II of Directive 90/667/
EEC requires that high-risk material must be heated to a core tempera-
ture of at least 133 ºC for 20 minutes at a pressure of 3 bar after the
particle size of the raw material has been reduced to at least 50 mm;
Whereas it is necessary to define with precision the alternative systems
of heat treatment offering guarantees in conformity with the require-ments under Directive 90/667/EEC;
Whereas the measures provided for in this Decision are in accordance
with the opinion of the Standing Veterinary Committee,
HAS ADOPTED THIS DECISION:
Article 1
Plants processing high-risk material using a system, or a combination
of systems, described in the Annex may be approved by the competent
authority provided that they can meet the terms and conditions of
Directive 90/667/EEG and where it has been demonstrated to thecompetent authority that the final product has been sampled on a dailybasis over a period of one monthin compliance withth e microbiolo-gical standards laid down in Annex II, Chapter III (1) and (2) of the
aforementioned Directive.
Article 2
Details of the critical control points under which each plant satisfacto-
rily complies with the microbiological standards shall be recorded and
maintained so that the owner, operator or his representative and, asnecessary, the competent authority can monitor the operation of theplant. The information to be recorded and monitored shall include theparticle size, critical temperature and, as appropriate, the absolute time,pressure profile, raw material feed-rate and fat recycling rate.
This information shall be made available to the Commission on
request.
Article 3
This Decision is addressed to the Member States.1992D0562 — EN — 01.01.1995 — 001.001 — 2
(1) OJ No L 363, 27. 12. 1990, p. 51.
▼B
ANNEX
Definitions
Naturalfat: The naturally occuring fat present in most raw materials. There may
be a small amount of recycled processed tallow to assist drying, but minimal
effect on the residence time of particles through the system must be maintained.
Added Fat: Substantial amounts of tallow that are added to raw materials prior
to the sterilizing phase. Ratios of tallow: raw material of 0,5: 1 up to 5: 1 are in
common use. Variation in the ratios of fat recycle can affect raw material resi-
dence time and the parameters set.
Defatted: Raw material is made suitable for de-fatting by heat coagultion
followed by mechanical pressing. The low-fat protein residue is subsequently
dried and sterilized.
Separation: The initial separation or pre-separation of the fat from the dried and
sterilized materials. This can be effected by either draining or centrifuging.
Meal production: This generally includes pressing of the separated material to
produce a press cake, except for pre-pressing systems. Subsequently the press
cake or meal is ground to produce a meal suitable for distribution.
Concentrated production: Treatment of the liquid phase before removal of a
major part of its humidity.1992D0562 — EN — 01.01.1995 — 001.001 — 3
▼A1
▼B
CHAPTER I
NATURALFAT
BATCHATMOSPHERIC(BATCH (1))
I.Descriptionofthesystem
Where necessary, the material is reduced in size by crushing. It is then heated in
a steam-jacketed vessel (often with a steam-heated rotor) to remove the inherent
moisture. The moisture is driven off as water vapour at atmospheric pressure.
After drying cooking, the material is then separated into its liquid/tallow and
protein/greaves fractions, either by mechancial means or by use of solvent,
before being made into animal protein meals.
II.Critical controlpointsforindividualplants
1.Particle size: there should be a nominal anvil gap of … mm. The final size-
reduction equipment should be checked daily and its condition recorded. If
anvil gaps of greater than … mm, are found, repairs should be made.
2.Absolute time: the batch should be processed for a minimum of … minutes at
the minimum temperature shown in paragraph 3 below.
3.Thecritical temperature: this should operate above the minimum temperature
of … ºC. The temperature should be recorded on a permanent recording
system for each batch. Any product produced at a temperature lower than
the minimum temperature should be re-processed with raw material.1992D0562 — EN — 01.01.1995 — 001.001 — 4
(1) Trade name in brackets.
▼B
CHAPTER II
NATURALFAT
BATCH(BATCH/PRESSURE (1))
I.Descriptionofthesystem
Where necessary the raw material is reduced in size by crushing. The material is
then, directly or after pre-drying, heated in a totally enclosed vessel, after
driving off atmospheric air, until the required pressure and temperature are
achieved. This state is held by adjustments to the heating and/or exhaust systems
for the prescribed time, after which the pressure is lowered at a controlled rate,
back to atmospheric pressure. The material is then dried to remove all of its
inherent moisture, either in the same vessel or in another of the described
systems to produce a product that can then be split into its liquid/tallow and
protein/greaves fractions, normally by mechanical means, before being made
into animal protein meals.
II.Critical controlpointsforindividualplants
1.Particle size: there should be a nominal anvil gap of … mm. The final size-
reduction equipment should be checked daily and its condition recorded. If
anvil gaps of greater than … mm are found, repairs should be made.
2.Absolute time: the batch should be processed for a minimum of … minutes at
the minimum temperature shown in 4 below.
3.Pressure profile: the material should be subjected to a minimum … Pascal
(Bar) for a minimum of … minutes. These parameters should be recorded
for eachbatchprocessed.1992D0562 — EN — 01.01.1995 — 001.001 — 5
(1) Trade name in brackets.
▼B
4.Thecritical temperature: this should operate above the minimum temperature
of … ºC. The temperature should be recorded on a permanent recording
system for each batch. Any product produced at a temperature lower than
the minimum temperature should be re-processed with raw material.1992D0562 — EN — 01.01.1995 — 001.001 — 6
▼B
CHAPTER III
NATURALFAT
CONTINUOUSATMOSPHERIC(STORD (1))
I.Descriptionofthesystem
Where necessary the raw material is reduced in size. The material then passes
into a steam-heated vessel where the inherent moisture is driven off as water
vapour at atmospheric pressure. Progress of the material through the vessel is
controlled by means of displacement and mechanical restrictions to ensure that
the final product, when discharged from the cooking/drying operation, has
achieved the necessary time and temperature. After drying/cooking the material
is separated into its liquid/tallow and protein/greaves fractions, normally by
mechanical means, before being made into animal protein meals.
II.Critical controlpointsforindividualplants
1.Particle size: there should be a nominal anvil gap of …: mm. The final size-
reduction equipment should be checked daily and its condition recorded. If
anvil gaps of greater than … mm are found, repairs should be made.
2.Raw material feed rate: this should operate within the range of … and …
tonnes per time unit (tpt). The maximum feed rate should be … tonnes per
time unit. During the start-up and shut-down procedures careful attention
should be given to the other critical control points, in paragraph 3 below.
3.Thecritical temperature: this should operate above the minimum temperature
of … ºC. The temperature should be recorded continually on a permanent
recording system. Any product produced at a temperautre lower than the
minimum should be re-processed with raw material.1992D0562 — EN — 01.01.1995 — 001.001 — 7
(1) Trade name in brackets.
▼B
CHAPTER IV
ADDEDFAT
CONTINUOUSATMOSPHERIC(STORKDUKE (1))
I.Descriptionofthesystem
Where necessary the raw material is reduced in size. The raw material passes
into a steam-heated vessel where a constant level of hot liquid fat/tallow is
maintained. This principle of deep-fat frying takes place with the passage of
the raw material through the vessel and is controlled by means of displacement
and mechanical restrictions to ensure that the cooked/dried material is
discharged with all of its residual moisture removed at atmospheric pressure as
water vapour. On discharge, any surplus fat not required to maintain the cooker/
drier working level is removed, normally by draining and mechanical means and
the solid fraction protein/greaves is made into animal protein meals.
II.Critical controlpointsforindividualplants
1.Particle size: there should be a nominal anvil gap of … mm. The final size-
reduction equipment should be checked daily and its condition recorded. If
anvil gaps of greater than … mm are found, repairs should be made.
2.Raw material feed rate: this should operate within the range of … and …
tonnes per time unit (tpt). The maximum feed rate should be … tonnes per
time unit. During the start-up and shut-down procedures, careful attention
should be given to the other critical control points, in paragraph 4 below.
3.Fat recycling rate: fat should be recycled up to a maximum rate of … litres/
second and should be recorded hourly.
4.Thecritical temperature: this should operate above the minimum temperature
… ºC. The temperature should be recorded continually on a permanent1992D0562 — EN — 01.01.1995 — 001.001 — 8
(1) Trade name in brackets.
▼B
recording system. Any product produced at a temperature lower than the
minimum should be re-processed with raw material.1992D0562 — EN — 01.01.1995 — 001.001 — 9
▼B
CHAPTER V
ADDEDFAT
CONTINUOUSVACUUM(CARVER-GREENFIELD (1))
I.Descriptionofthesystem
In this system the raw material, after crushing, is normally ground or minced
with hot liquid fat, to produce a tallow slurry which can then be pumped
through a series of steam-heated tubular heat-exchangers with vacuum cham-
bers, where the inherent moisture is flashed off in the form of water vapour.
This process is continually recycling with a controlled bleed-off system of raw
material between stages to ensure the discharged product from the cooking/
drying system has had all of its inherent moisture removed. The product is
then separated, normally by centrifugal means, into its liquid/tallow and
protein/greaves fractions. The liquid fat is recycled back to the start of the
system and the solids, protein/greaves made into animal protein meals.
II.Critical controlpointsforindividualplants
1.Particle size: there should be a nominal anvil gap of … mm. The final size-
reduction equipment should be checked daily and its condition recorded. If
anvil gaps of greater than … mm are found, repairs should be made.
2.Raw material feed rate: this should operate within the range of … and …
tonnes per time unit (tpt). The maximum feed rate should be … tonnes per
time unit. During the start-up and shut-down procedures, careful attention
should be given to the other critical control points in paragraph 4 below.1992D0562 — EN — 01.01.1995 — 001.001 — 10
(1) Trade name in brackets.
▼B
3.Fat recycling rate: fat should be recycled up to a maximum rate of … litres/
second and should be recorded hourly.
4.Thecritical temperature: this should operate above the minimum temperature
… ºC. The temperature should be recorded continually on a permanent
recording system. Any product produced at a temperature lower than the
minimum should be re-processed with raw material.1992D0562 — EN — 01.01.1995 — 001.001 — 11
▼B
CHAPTER VI
ADDEDFAT
CONTINUOUSPRESSURE(MODIFIEDCARVER-GREENFIELD (1))
I.Descriptionofthesystem
In this system the raw material, after crushing, is normally finely ground or
minced with hot liquid fat, to produce a tallow slurry which can then be pumped
through a series of steam-heated tubular heat-exchangers with vacuum cham-
bers, where the inherent moisture is flashed off in the form of water vapour.
Some of the heat exchangers and chambers are held under higher than atmo-
spheric pressure. This process is continually recycling with a controlled bleed-
off system of raw material between stages to ensure that the product discharged
from the cooking/drying system has had all of its inherent moisture removed.
The product is then separated, normally by centrifugal means, into its liquid/
tallow and protein/greaves fractions. The liquid fat is recycled back to the start
of the system and the solids, protein/greaves made into animal protein meals.1992D0562 — EN — 01.01.1995 — 001.001 — 12
(1) Trade name in brackets.
▼B
II.Criticalpointsforindividualplants
1.Particle size: there should be a nominal anvil gap of … mm. The final size-
reduction equipment should be checked daily and its condition recorded. If
anvil gaps of greater than … mm are found, repairs should be made.
2.Raw material feed rate: this should operate within the range of … and …
tonnes per time unit (tpt). The maximum feed rate should be … tonnes per
time unit. During the start-up and shut-down procedures, careful attention
should be given to the other critical control points in paragraph 5 below.
3.Fat recycling rate: fat should be recycled up to a maximum rate of … litres/
second and should be recorded hourly.
4.Pressure profile: the material should be subjected to a minimum … pascal
(bar) for a minimum of … hours. These parameters should be recorded for
eachbatchprocessed.
5.Thecritical temperature: this should operate above the minimum temperature
… ºC. The temperature should be recorded continually on a permanent
recording system. Any product produced at a temperature lower than the
minimum should be re-processed with raw material.1992D0562 — EN — 01.01.1995 — 001.001 — 13
▼B
CHAPTER VII
DE-FATTED
CONTINUOUSATMOSPHERIC
(STORD/ATLAS/ALPHALAVAL (1))
I.Descriptionofthesystem
Where necessary the raw material is reduced in size. It is then heated to a
temperature at which coagulation of the material takes place. Then, by mechan-
ical forces (normally by pressing), the inherent liquid phases of fat and water are
removed from the solids. The solids then pass to a drying/cooking system, to
remove inherent moisture and produce a solid fraction of protein/greaves which
are made into animal protein meals. The liquid phase is further treated to sepa-
rate and recover the fat/tallow by centrifuging. The water phase is normally
evaporated before final drying.
II.Critical controlpointsforindividualplants
1.Particle size: there should be a nominal anvil gap of … mm. The final size-
reduction equipment should be checked daily and its condition recorded. If
anvil gaps of greater than … mm are found, repairs should be made.
2.Raw material feed rate: this should operate within the range of … and …
tonnes per time unit (tpt). The maximum feed rate should be … tonnes per
time unit. During the start-up and shut-down procedures, careful attention
should be given to the other critical control points, in paragraph 3 below.1992D0562 — EN — 01.01.1995 — 001.001 — 14
(1) Trade name in brackets.
▼B
3.The critical temperature:
(a) for meal this should operate above the minimum temperature … ºC;
(b) for fat this should operate above the minimum temperature of … ºC.
The temperature should be recorded continually on a permanent recording
system. Any product produced at a temperature lower than the minimum
temperature should be re-processed with raw material.1992D0562 — EN — 01.01.1995 — 001.001 — 15
▼A1
CHAPTER VIII
AQUATICANIMALS
COMBINEDACIDIFICATIONANDHEATTREATMENT
I.Descriptionofthesystem
The raw material is reduced by crushing and mixed with formic acid to
reduce the pH thereof. Themixture is stored for an intermediary period
pending new treatment. The product is then introduced into a heat converter.
The progression of the product through the heat converter is controlled by
means of mechanical commands limiting its displacement in such a way
that at the end of the heat treatment operation the product has undergone acycle which is sufficient in both time and temperature. After heat treatment,
the product is separated into liquid/fat/greaves phases by mechanical means.
In order to obtain an animal protein concentrate, the liquid phase is pumped
into two heat-exchangers which are steam-heated and equipped with vacuum
chambers in order for its humidity to be removed therein in the form of water1992D0562 — EN — 01.01.1995 — 001.001 — 16
▼A1
vapour. The greaves are reincorporated in the protein concentrate before
storage.
II.Critical controlpointsinfactories
1. Size of particles: after crushing, the size of the particles must be less than …
mm.
2. pH: during the acidification phase, the pH must be lower than or equal to …
The pH must bechecked each day.
3. Duration of intermediary storage: it must be at least … hours.4. Absolute duration of treatment: the load must be treated for at least …
minutes at the minimumtemperature indicated in paragraph 5.
5. Critical temperature: the temperature must be at least … ºC and be recorded
for eachload on apermanent recording system. Eachproduct manufactured at
a lower temperature must be re-processed withraw material.1992D0562 — EN — 01.01.1995 — 001.001 — 17