Information for the meat sector
Tuesday 2 August 2011
Your questions answered on the food hygiene legislation.
Are there specific requirements for the meat industry?
Operators of licensed wild game meat plants need to show that their procedures are based on HACCP principles. Operators of licensed slaughterhouses, cutting plants and cold stores that handle fresh meat and/or poultry meat are already required to have a HACCP-based system under EC Regulation No 852/2004.
Where can I find out more about HACCP in the meat industry?
The FSA has produced guidance material for meat plants including the Meat Plant HACCP Manual. The CD version of the manual includes some HACCP templates and model forms.
More information is available on HACCP in meat plants.
Do people who sell wild game 'in fur and feather', for example to a local butcher, need to have a HACCP system?
People who shoot and then supply unskinned or unplucked wild game carcasses (though they may be gralloched, or gutted) to a local butcher are primary producers and therefore do not need to have a HACCP system, but it is recommended that they apply HACCP principles as far as possible.
Do butchers selling raw meat and ready-to-eat food need a licence?
No. Butcher shop licensing legislation was revoked in 2006. Butchers do have to register as a food business and comply with very similar hygiene requirements that are found in the European regulations, including the operation of HACCP-based procedures.