3619 Report on the storage, carriage, inspection and analysis of used cooking oil

This report highlights the key considerations and concerns when inspecting (measurement and sampling), analysing, storing and transporting used cooking oil (UCO). It references existing industry guidance, discusses its relevance, and recommends practical approaches – such as sampling and heating – to help maintain product quality and minimise quantity losses.

While there is established guidance for fossil mineral oils and for edible vegetable and animal oils and fats, no dedicated standards exist for bio‑feedstocks such as UCO. Because UCO changes significantly during use – through heating, increased water and sediments, and higher levels of contaminants – the guidelines for virgin oils are not fully applicable.

In the absence of UCO‑specific guidance, methods designed for fossil or edible oils are commonly applied, particularly in analytical testing.