Control of Odors From Processing of Animal Matter

PURPOSE: This rule establishes methods and procedures for odor control during the processing of animal matter. (1) General. (A) For purposes of this regulation the word reduction is defined as any heated process, including rendering, cooking, drying, dehydrating, digesting, evaporating and protein concentrating. Animal matter is de fined as any product or derivative of animal life. (B) The provisions of this regulation shall not apply to any device, machine, equipment or other contrivance used exclusively for the processing of food for human consumption in food service establishments. (C) For purposes of this regulation, a food service establishment shall be defined as follows: any fixed or mobile restaurant; coffee shop; cafeteria; short order cafe; luncheonette; grill; tearoom; sandwich shop; soda fountain; tavern; bar; cocktail lounge; night club; roadside stand; industrial feeding establishment; private, public or nonprofit organization or institution routinely serving food; catering kitchen, commissary or similar place in which food or drink is placed for sale or for service on the premises or elsewhere; and any other eating or drinking establishment or operation where food is served or provided for the public with or without charge. (2) Odor Control Equipment Required on Reduction Processes. (A) No person shall operate or use any device, machine, equipment or other contrivance for the reduction of animal matter unless all gases, vapors and gas-entrained effluents from the facility are incinerated at a temperature of not less than twelve hundred degrees Fahrenheit (1200 °F) for a period of not less than 0.3 second, or processed in a manner as determined by the director to be equally or more effective for the purpose of air pollution control. (B) A person incinerating or processing gases, vapors or gas-entrained effluents pursuant to this rule shall provide, properly install and maintain, in good working order and in operation, devices as specified by the director for indicating temperature, pressure or other operating conditions. (3) Other Odor Control Measures Required. (A) Effective devices and/or measures shall be installed and operated so that no vent, exhaust pipe, blow-off pipe or opening of any kind shall discharge into the outdoor air any odorous matter, vapors, gases or dusts or any combination which create odors or other nuisances in the neighborhood of the plant. (B) Odor-producing materials shall be stored and handled in a manner so that odors produced from the materials are confined. Accumulation of odor-producing materials resulting from spillage or other escape is prohibited. (C) Odor-bearing gases, vapors, fumes or dusts arising from materials in process shall be confined at the point of origin so as to prevent liberation of odorous matter. Confined Specific to the St. Louis Metropolitan Area gases, vapors, fumes or dusts shall be treated before discharge to the atmosphere, as required in subsection (3)(A). (4) Enclosure of Building May Be Required. Whenever dust, fumes, gases, mist, odorous matter, vapors or any combination thereof escape from a building used for processing of animal matter in a manner and amount as to cause a violation of 10 CSR 10-5.160, the director may order that the building(s) in which processing, handling and storage are done be tightly closed and ventilated in a way that all air and gases and air or gas-borne material leaving the building are treated by incineration or other effective means for removal or destruction of odorous matter or other air contaminants before discharge into the open air. AUTHORITY: section 643.050, RSMo 2000.* Original rule filed March 14, 1967, effective March 24, 1967. Amended: Filed July 19, 2002, effective April 30, 2003. *Original authority: 643.050, RSMo 1965, amended 1972, 1992, 1993, 1995.