Meat and slaughter
Business guidance on how to run meat premises and slaughterhouses.
Meat and meat establishments
In this section
- Applying for approval of a meat establishment
- Hazard Analysis and Critical Control Point system in meat plants
- Legal requirements for meat establishments
- Definitions of meat establishment activities
- Auditing meat establishments
- The Statement of Resources
- Charging of meat premises
- Alternative sanitation of cutting tools
- Wild game guidance
- Trichinella
- Testing for trichinella in pigs
- Earned Recognition - approved assurance schemes
Slaughter
In this section
- Home slaughter of livestock
- On farm slaughter facility authorisation
- Slaughter licensing
- Transportation from red meat slaughterhouses
- Cutting plants authorised to remove specified risk material
- Poultry slaughter and supply
- Alternative sanitation of cutting tools
- Guidance on health and identification marks
- Rejected red meat carcases at post mortem inspection
- Health certificate for farmed game animals