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The Association has published the following Codes of Practice for use, by members, in the trade.
The Cleaning of Intermediate Bulk Containers
The Cleaning of Refillable Containers Up To 25L
The Labelling of Edible Oils and Fats
Weights and Volumes of Packed Oils
The Storage and Packing of Edible Oils and Fats
The Collection and Disposal of Used (Waste) Oils
The Sale of Mustard Seed as an Edible Oil
Peanut (Groundnut) Oil and Allergy
A short explanation of each of these Codes is given below but the Codes in their entirety are reserved for members'
use only. Members of NEODA can be audited for compliance with all rules and Codes of Practice of the Association.
The Cleaning of Intermediate Bulk Containers
This code covers any container greater than 25L and includes valves, caps and any other accessories associated
with such containers. This Code of Practice is designed to meet the requirements of the HACCP procedure
(Hazard Analysis Critical Control Point) and members are advised to identify any step in the activities of
their business which is critical to ensuring food safety and ensure that adequate safety procedures are identified,
implemented, maintained and reviewed.
The code lists various recommendations and a set of minimum standards and specifications for cleaning the
containers is given in the Annex.
The Cleaning of Refillable Containers up to 25L
The Code makes clear that the use of refillable containers for the storage of products other than vegetable
oils or the inadequate cleaning of those containers prior to their re-use, could lead to contamination of the
oil and place the company engaged in the refilling process in breach of the provisions of the Food Safety Act 1990.
The Code covers all refillable containers up to 25L and employs HACCP procedures to identify steps critical
to ensuring food safety. The Code contains a list of principles which must be adhered to which include prior
use of the container, construction materials, details on caps/closures, staff training, monitoring and records.
Standards of finished cleanliness must comply with the minimum standards and specifications as laid down
in the Annex to the Code.
The Labelling of Edible Oils and Fats
The Code makes clear that foods must not be presented in such a way that is likely to mislead the purchaser
as to its nature, substance, quality or quantity.
UK law and/or EU regulations already lay down certain labelling requirements and the Code incorporates these
in a clear simple form.
The Code covers in detail, the main requirements of labelling i.e.
A full copy of current labelling legislation is available from HMSO.
Return to Top of PageWeights and Volumes of Packed Oils
It is required that liquid edible oils are sold by volume. By law, the declared, or nominal, volume is the
volume measured at 20°C. If the oil is warmed to a temperature higher than 20°C, the oil will expand, so a
larger volume will have to be filled into the container to achieve the required volume at 20°C. Conversely,
if the oil is cooled below 20°C it will contract. Hence a smaller volume will be required to achieve the
declared volume at 20°C.
In view of the above, it is often more convenient to control filling by weight and because of this, the
guidelines to the relationship between the volumes of edible oils at different temperatures and their weights
are given in full in the Code.
The Storage and Packing of Edible Oils and Fats
Edible Oils and fats are encountered virtually every day, either as such or in many of the foods we eat. They
tend to be taken for granted, but it should be kept in mind that certain components of them can combine with
oxygen in the air to produce "off", or rancid, odours and flavours. This process is known as Oxidation.
The rate of oxidation depends upon many things, including the type of oil or fat being processed. Amongst
the major factors influencing the oxidation of the oil or fat are the ways in which the oil or fat is handled
and stored. The purpose of this Code of Practice is to give advice on good practices, which can be used to
minimise oxidation and improve the quality of the oil or fat being packed. This is important as good odours
and flavours are required for most food applications. Moreover, oxidation can have other effects, such as
reducing the stability of the oil or fat, when used for applications such as frying.
In addition to minimising oxidation, it is also necessary to ensure that steps are taken to prevent foreign
objects and materials entering the packed product.
The Collection and Disposal of Used (Waste) Oils
Any person or organisation engaged in the collection and/or disposal of used (waste) oil/fat is legally required
to register with their Local Enforcement Authority under the Controlled Waste (Registration of Carriers and Seizure
of Vehicles) Regulations 1991. These Regulations form part of the Environmental Protection Act 1990, which imposes
a duty of care on all producers, carriers and keepers of controlled waste.
This Code of Practice, due to be revised shortly, sets out members' obligations under the legislation.
The Sale of Mustard Seed Oil as an Edible Oil
Under "The Erucic Acid in Food Regulations" 1977, the fatty acid content of edible oils and fats may not contain more than 5% erucic acid. The erucic acid content of mustard seed oil is between 22% and 50%, considerably higher than the set limit. However, it may be blended with edible oils and, provided the above Regulation and all other food legislation is met, the oil blends may be sold for food use. In order to avoid any possible confusion, further details are given in the Code of Practice.
Return to Top of PagePeanut (Groundnut) Oil and Allergy
Some people suffer severe, sometimes life-threatening allergic reactions to certain foodstuffs, in particular, peanuts and other nuts, fish and shellfish, eggs, soya and sesame seeds. Of these, peanuts are thought to be the most potent allergen. For this reason there has been some concern about the possible allergenicity of peanut oil. In this Code, NEODA clarifies the facts about peanut oil and allergenicity and answers some of the most frequently asked questions.
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