Separation in time and/or space
Slaughter of mixed species unless there are separate lines for different species, clean and disinfect the slaughter and dressing areas between species and between wild and farmed game to prevent cross-contamination and slaughter pigs last.
Part Two Chapter 9 - Acceptance & Slaughter of Animals – Page 178
Loading and unloading facilities and operations where the use of a vehicle docking system is not possible (e.g. for planning reasons), a canopy or awning may be sufficient.
Part Two Chapter 1 – Design and Facilities – Page 7
Free-Standing chilled storage to store chilled meat. It may be used providing an acceptable level of protection during loading/unloading, hygiene and temperature control that meets legal requirements.
Part Two Chapter 1 – Design and Facilities – Page 8
Staff Changing Facilities could be located outside in a separate building from the main building, provided adequate level of hygiene measures are maintained by staff.
Part Two Chapter 1 – Design and Facilities – Page 13
Wood - Cutting Wooden blocks Wood is generally not acceptable as a food contact surface as it is difficult to clean and disinfect and may shed splinters, but may be acceptable for cutting blocks as long as the surface is smooth and well maintained. Part Two Chapter 1 – Design and Facilities – Page 19
Chemical additives used to prevent corrosion of equipment where chemical additives have to be used to prevent corrosion of equipment and containers, this is done following good chemical practice by preventing any contamination of foodstuffs.
Part Two Chapter 1– Design & Facilities – Page 21- 22
Processing multiple species where a slaughterhouse handles multiple species, the slaughter and dressing of each species needs to be carried out on a different line or at a different time to prevent contamination between species.
Part Two Chapter 1 – Design & Facilities – Page 23
Cut meat of different species at different times with adequate cleaning and disinfection between operations if separate facilities are not available.
Part Two Chapter 11 – Cutting of Meat – Page 277
Alternative facilities for disinfecting tools other systems shown to have an equivalent effect as water at 82°C may be approved.
Part Two Chapter 1 – Design and facilities – Page 27-28
Detained Meat facilities a lockable refrigerated facility for storing detained meat is required. This may be a dedicated room or a cage, made of corrosion-resistant, cleanable material with provision to contain drip, placed within a chiller, as long as hygiene is not compromised, an arrangement such as a lockable rail within a chiller would be acceptable.
Part Two Chapter 1 – Design and facilities – Page 29
Veterinary Service facilities Portakabins or other adequately equipped space can be used by OVs, meat inspectors or other people working at the premises.
Part Two Chapter 1 – Design and facilities – Page 29-30
Alternative Facilities for Cleaning Livestock Vehicles other arrangements than slaughterhouse can be utilised as long as they are agreed with the competent authority and official authorised places and facilities exist nearby.
Part Two Chapter 1 – Design and facilities – Page 33
Part Two Chapter 14 – Wrapping, Packaging and Transport Hygiene – Page 355
Storage facilities and practices packaged and exposed meat can be stored in the same chiller providing that arrangements are in place to prevent hygiene being compromised. Vacuum-packed meat and meat in clean trays can be stored with exposed meat as long as it is not contaminated by carcase drip (i.e. there is spatial separation between exposed and vacuum-packs).
Ensure enough space to store raw meat separately from processed and/or packaged products. This can be done by keeping them in the same store at different time or at the same time with either a permanent barrier between them.
Part Two Chapter 1 –Design and facilities – Page 39-40
Part Two Chapter 11 – Cutting of Meat – Page 276
Part Two Chapter 14 – Wrapping, Packaging and Transport Hygiene- Page 353
Use of recycled water Recycled water can be used in certain situations such as cleaning the floors, surfaces, for hosing down lairages, crate washing etc.
Part Two Chapter 2 – Water Supply – Page 44
Cleaning schedules simplified version of cleaning schedules may be acceptable as long as it provides information on who does what, how, when etc. including which disinfectant is used.
Part Two Chapter 4 – Cleaning – Page 75
Pest control in-house pest control may be set up as long as staff is appropriately trained and the procedures are clearly documented.
Part Two Chapter 5 – Pest Control – Page 94
Training – Generally, Job-specific training – training material specifically tailored to the size of the business and operations carried out may be developed in-house or by external advisors, while training may be delivered in-house by appropriately qualified staff.
HACCP Training - businesses should ensure that at least one person has sufficient training in the application of procedures based on HACCP principles to develop and maintain the HACCP-based procedures.
Part Two Chapter 6 – Training – Page 108 - 110
Page 110
Handwashing/drying facilities hand drying using disposable paper towels can be used (with bins for their disposal). Subject to Health & Safety rules, hot air dryers can be used in the toilets, hygiene lobbies etc.
Part Two Chapter 7 – Personal Hygiene – Page 120 – 121
Temperature controls
Maintaining the cold chain limited periods outside temperature control are allowed to accommodate the practicalities of handling during preparation, transport, storage, display and service of food, provided it does not result in a risk to public health.
Part Two Chapter 8 – Temperature Controls – Page 137 -138
Cutting/processing - maintain meat at or below the required temperatures during cutting, boning, trimming, slicing, dicing, processing, wrapping and packaging. Meat can be kept at or below the required temperatures by maintaining a low ambient temperature in the cutting room or by using other methods.
Warm cutting of meat meat may be boned and cut above 7°C with appropriate HACCP.
Part Two Chapter 11 – Cutting of Meat – Page 279
Page 280
Warm transport of red meat dispatch avoid the accumulation of meat in ambient temperature dispatch areas and arrange rapid loading. However, where authorised, red meat may be transported prior to reaching 7°C throughout the meat or 3°C for offals.
Part Two Chapter 14 – Wrapping, Packaging & Transport Hygiene - Page 352
Cleanliness of Animals only clean animals may be sent for slaughter, however, in some cases, clipping prior to ante mortem is allowed and the use of hygienic dressing procedures that protect carcases from unnecessary contamination, which may include reducing line speed, clipping post-mortem in animals with specific conditions.
Guidance on cleanliness and use of ‘Clean Livestock’ categories for animals presented for slaughter is available on page 12 at http://ec.europa.eu/food/food/biosafety/hygienelegislation/docs/guidance...
Part Two Chapter 9 – Acceptance & Slaughter of Animals – Page 162 – 163
Food Chain Information FCI stickers used in Wales instead of the model document.
FCI to be provided less than 24 hours for the slaughter of animals and exceptionally may be provided with the animals.
Part Two Chapter 9 - Acceptance & Slaughter of Animals – Page 166
Page 169 - 170
Visible Carcase Contamination/wool/hairs – in addition to appropriately implemented procedures based on HACCP principles, minor contamination can be removed without delay by trimming or also by alternative means with an equivalent effect.
Part Two Chapter 10 – Dressing of Carcases – Page 244
Partial Evisceration for effile chickens, where the heart, liver, lungs, gizzard, crop and kidneys have not been removed from the carcase.
Part Two Chapter 10 – Dressing of Carcases – Page 252
Involvement of slaughterhouse staff availability and use of Plant Inspection Assistants (PIAs) in poultry and rabbit slaughterhouses to carry out practical on-line post mortem inspection.
Part Two Chapter 10 – Dressing of Carcases – Page 255 – 256
Dropped meat policy – large pieces of red meat or in-skin poultry carcases may be trimmed of visible contamination prior to processing.
Part Two Chapter 11 – Cutting of Meat – Page 274
Meat Processing
Minced meat boning using frozen or deep-frozen meat can be carried out prior to mincing.
Use of scrap trimmings and scrap cuttings from meat such as offcuts, fit for human consumption is acceptable.
Part Two Chapter 12 – Meat Processing – Page 304
Meat preparations boning using frozen or deep-frozen meat can be carried out prior to mincing.
Page 308
Edible co-products raw materials used for preparing rendered animal fats and greaves can be stored and transported without active refrigeration, if rendered within 12 hours after the day on which they were obtained.
Page 321
Identification and Health Marking the actual stamping of the carcase can be applied by the FBO under the supervision and responsibility of the OV.
Health mark may be applied prior to Trichinella test results being made available.
Part Two Chapter 13 – Food Traceability (Identification & Health Marking) – Page 340
Waste management lockable large containers or other types of containers used for the disposal of food waste are acceptable.
Secured lockable large container can also be used for waste outside the premises ready for dispatch for disposal.
Meat fit for human consumption but not yet labelled as Category 3 material can be stored alongside other meat.
FBOs may apply label as Category 3.
Part Two Chapter 15 – Waste Management – Page 367
Edible Co-Products & Animal By-products
Implementation of HACCP-based procedures – generic plans/simplified application of the HACCP principles provide flexibility appropriate to business size and needs as long as legally required criteria are included.
Part Three Chapter 1 – Application of HACCP Principles – Page 1
Microbiological Criteria flexibility is available in terms of throughput (lower scale production) and the frequency of sampling required in meat plants.
Food business operators can access laboratories that belong to a recognised proficiency testing scheme.
Part Three Chapter 2 – Microbiological Criteria – Page 53
Summary of activities carried out by Slaughterhouse staff on behalf of Official Veterinarian includes:
MOC Manual Chapter 2.4- Page 12 – Post-mortem, Health and Identification marking. Amendment 62
Larger Meat Establishments – Examples of EU Hygiene Regulations Flexibilities