Meat Industry Guide

About the guide

The Meat Industry Guide

• sets out the legal obligations that apply to food business operators in the meat sector and provides advice on how these obligations can be met
• compliance with the law is not voluntary but operators are not obliged to follow the advice in the guide as other ways of achieving compliance with the law may be equally valid
• the guide is not an authoritative interpretation of the law as only the courts have that power

The guide has been developed and updated with the help of an editorial panel made up of industry organisations, enforcement authorities and Agency officials.

Chapters

Meat Industry Guide Chapter 1 : Introduction(422.70 KB)

Meat Industry Guide Chapter 2 : Design and Facilities(1.97 MB)

Meat Industry Guide Chapter 3 : Water Supply(662.89 KB)

Meat Industry Guide Chapter 4 : Maintenance(736.58 KB)

Meat Industry Guide Chapter 5 : Cleaning(863.95 KB)

Meat Industry Guide Chapter 6 : Pest Control(569.30 KB)

Meat Industry Guide Chapter 7 : Training(723.47 KB)

Meat Industry Guide Chapter 8 : Personal Hygiene(577.60 KB)

Meat Industry Guide Chapter 9 : HACCP Principles(912.45 KB)

Meat Industry Guide Chapter 10 : Temperature Controls(977.93 KB)

Meat Industry Guide Chapter 11 : Acceptance and Slaughter of Animals(2.18 MB)

Meat Industry Guide Chapter 12 : Dressing of Carcases(2.66 MB)

Meat Industry Guide Chapter 13 : Microbiological Criteria(968.24 KB)

Meat Industry Guide Chapter 14 : Cutting of Meat(1.61 MB)

Meat Industry Guide Chapter 15 : Meat Processing(2.02 MB)

Meat Industry Guide Chapter 16 : Food Traceability(410.00 KB)

Meat Industry Guide Chapter 17 : Wrapping, Packing and Transport Hygiene(986.03 KB)

Meat Industry Guide Chapter 18 : Waste Management(735.61 KB)

Meat Industry Guide Chapter 19 : Specified Risk Material(1.74 MB)

Meat Industry Guide Chapter 20 : TSE Testing(900.37 KB)