Sanitation Standards for Edible Pork Fat

The Standards are prescribed in accordance with the provisions of Article 17 of the Act Governing Food Safety and Sanitation.

The raw materials of pork fat shall meet the “Act Governing Food Safety and Sanitation”, made from clean, edible fatty tissues (excluding the internal organs, brain, bone marrow and thick blood vessels) of healthy pigs.

Pork fat shall have good color, and free from off-odor or rancid odor.

Pork fat shall have acid value not more than 2.0 mg KOH/g fat. The refined pork fats, which has gone through the process of neutralization, bleaching and deodorization, shall have acid value not more than 1.3 mg KOH/g fat. Both of them shall be in accordance with the other relevant standards set from the “Act Governing Food Safety and Sanitation”.

The Standards shall be implemented on the date of promulgation.