The Food Standards Agency has published a revised and improved version of its Meat Industry Guidance, following a review by the FSA and a panel of agency and industry representatives. The guide has been restructured into 20 chapters, which are easier to navigate. We have also made it easier to identify the legal requirements, the useful tips and the good practice principles within each chapter.
The guide to food hygiene and other regulations for the UK meat industry, contains legislation and good practice for businesses involved in the slaughter, cutting and processing of fresh meat. It is particularly targeted at businesses subject to veterinary control by the FSA, Food Standards Scotland and Department of Agriculture and Rural Development (DARD).
The new guide can be found at the link below.
Meat Industry Guide (MIG)
Guidance to assist UK meat plant operators whose premises require approval and veterinary control under the European Union Food Hygiene Regulations.
The guide to food hygiene and other regulations for the UK meat industry, contains legislation and good practice for businesses involved in the slaughter, cutting and processing of fresh meat. It is particularly targeted at businesses subject to veterinary control by the FSA, Food Standards Scotland and Department of Agriculture and Rural Development (DARD).
The new guide can be found at the link below.
Meat Industry Guide (MIG)
Guidance to assist UK meat plant operators whose premises require approval and veterinary control under the European Union Food Hygiene Regulations.
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