Meat Industry Guide

Chapter 1 Introduction
1. Introduction to the Meat Industry Guide (MIG)

1.1. Regulation and legislation

1.2. Approval of fresh meat establishments
1.3. Hazards in meat production
1.4. Definitions
1.5. Abbreviations
1.6. Useful contacts

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1. Introduction to the Meat Industry Guide (MIG)

The Meat Industry Guide (MIG) contains legislation to which food business operators (FBOs),
authorised officers and policy makers may refer for information and a widely agreed view of good
practice.

Who should use the MIG?

Guidance in the MIG is aimed at both new and established businesses involved in the slaughter,
cutting and processing of fresh meat, and especially those subject to veterinary control by the
Food Standards Agency (FSA) in England & Wales, Food Standards Scotland (FSS), or the
Department of Agriculture, Environment and Rural Affairs (DAERA) in Northern Ireland. The MIG
should be particularly helpful if you are a prospective food business seeking an approval to start
such operations.

There is no legal requirement for FBOs to follow the advice contained in the MIG as FBOs may
demonstrate compliance with the legislation in other ways. Where an FBO is following the
guidance in a recognised industry guide, such as this one, the enforcement authority must take
this into account when assessing compliance with the legislation.

What does the MIG contain?

The MIG provides non-binding advice and guidance on the legal requirements of the EU Food
Hygiene Regulations that apply to FBOs in the meat sector and provides advice on how these
obligations can be met. The MIG should be read in conjunction with the legislation itself and the
text should not be taken as an authoritative statement or interpretation of the law, as only the
courts have this power.

Operations covered in the MIG include:

• slaughter and dressing of red meat species
• slaughter and dressing of poultry and rabbits
• slaughter and dressing of farmed game
• dressing of wild game in game handling establishments
• cutting of red, white or game meat
• production of meat products, minced meat, meat preparations and mechanically separated
meat (MSM)

How to use the MIG

Every effort has been made to make sure that the MIG is helpful to FBOs. Food hygiene
legislation emphasises every FBOs responsibility to produce food safely by applying good
hygienic practices and food safety management procedures based on hazard analysis and critical
control point (HACCP) principles.

Each chapter follows a standard format and contains information presented according to the
following categories:

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• Legal requirement – relevant extracts from Food Standard legislation with which FBOs must
comply. This information is displayed in green boxes.
• Compliance – actions which must be completed by FBOs in order to comply with the relevant
legislation. This information is identified by an orange heading.
• Good practice – recommended methods by which the compliance actions may be
undertaken. Good practice information is displayed under a yellow heading.
• Tips – useful information for FBOs about how to implement specific compliance actions. This
information is presented in TIP boxes, identified by a green arrow.
• Flexibilities – alternative means by which to comply with legal requirements, which take
account of different contexts and situations. Flexibilities are presented in blue boxes.

Changes and revisions to the MIG will be detailed within the revision history document held by the
FSA

Feedback
The FSA would like to thank everyone involved in producing the MIG.

If you have any suggested amendments or feedback, please get in touch with us by email:
[email protected] or write to us at:

Guidance and Training Team

Food Standards Agency
1st floor - Foss House
Peasholme Green
York
YO1 7PR

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1.1. Regulation and legislation

The production, processing, distribution, retail, packaging and labelling of food stuffs are governed
by laws, regulations, codes of practice and guidance. Detailed information can be found at:
• www.food.gov.uk/enforcement/regulation/
• www.legislation.gov.uk/browse

An up to date list of legislation can be found in the MOC, volume two at:
https://www.food.gov.uk/sites/default/files/media/document/volume2_0.pdf

European Union Regulations

The table overleaf provides details of relevant EU Regulations that apply to all EU Member States
and links to associated guidance documents. It also sets out the domestic implementing
regulations that allow for the application of the EU legislation across GB and relevant applicable
domestic legislation. Additional information can be found on the FSA website at:
www.food.gov.uk/enforcement/regulation/europeleg/.

UK Food Safety and Hygiene Regulations

The regulations make provision for the enforcement and execution of the EU Hygiene
Regulations and the EU Food Safety Regulations. They provide enforcement powers (for
example, powers of entry, the service of formal notices, such as: hygiene improvement notices;
hygiene prohibition orders; hygiene emergency prohibition notices and orders; remedial action
notices and detention notices and appeals against such notices), set out enforcement
responsibilities, time limits for bringing prosecutions and penalties available to the courts for a
contravention of the legal requirements.

UK Legislation can be located at: www.legislation.gov.uk/.

These regulations provide that a person who contravenes or fails to comply with specified
provisions of Regulation (EC) No. 852/2004 or Regulation (EC) No. 853/2004 is guilty of an
offence, but also provides a defence, where the accused can prove that they took all reasonable
precautions and exercised all due diligence to avoid the commission of the offence.

The Hygiene Regulations provide FBOs with flexibilities for meeting the requirements of the
legislation through the use of words such as 'adequate', ‘sufficient’ and ‘equivalent’. Additional
information on flexibilities can be found at: www.food.gov.uk/business-
industry/guidancenotes/hygguid/euhygieneregulationsflexibilities/.

Enforcement policy
The FSA Operations Group Enforcement Policy is set out in the Manual for Official Controls
(MOC) available at: https://www.food.gov.uk/sites/default/files/media/document/chapter-7-
enforcement_0.pdf

The DAERA Veterinary Service Prosecution Policy is set out in the Prosecutions Policy booklet
and referred to in the Manual for Official Controls: https://www.daera-
ni.gov.uk/sites/default/files/publications/dard/chapter-7-enforcement-version-7-05-2016.pdf.

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Implementing regulations or applicable

Subject EU Regulations EU and Domestic Guidance
domestic legislation
Food Regulation (EC) 178/2002 FSA guidance notes for FBOs on food safety, The Food Safety and Hygiene (England)
safety – General Requirements of traceability, product withdrawal and recall (a Regulations 2013
Food Law guide to compliance with Articles 14, 16, 18
The General Food Regulations 2004 (in Scotland
and 19 of Regulation (EC) 178/2002).
Commission Implementing and Wales)
Regulation (EU) 931/2011
Food Regulation (EC) 852/2004 EU Commission guidance on implementation The Food Safety and Hygiene (England)
hygiene – Hygiene of Foodstuffs of Regulation (EC) 852/2004 can be found at: Regulations 2013
https://ec.europa.eu/food/safety/biosafety/food
The Food Hygiene (Scotland) Regulations 2006
_hygiene/legislation_en.
The Food Hygiene (Wales) Regulations 2006
EU Commission guidance on implementation
of HACCP can be found at:
https://ec.europa.eu/food/safety/biosafety/food
_hygiene/legislation_en.
Regulation (EC) 853/2004 EU Commission Guidance on Implementation
– Specific Hygiene Rules of Regulation (EC) 853/2004 can be found at:
for Food of Animal Origin https://ec.europa.eu/food/safety/biosafety/food
_hygiene/legislation_en.
Regulation (EC) 854/2004
– Competent Authority
Controls for Products of
Animal Origin
Regulation (EC) 2073/2005 General guidance for FBOs can be found at:
– Microbiological Criteria for http://www.food.gov.uk/business-
Foodstuffs industry/guidancenotes/hygguid/microbiolreg

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Regulation (EC) 2075/2005

– Official Controls for
Trichinella
Official Regulation (EC) 882/2004 EU Commission guidance on regulation (EC) The Official Feed and Food Controls (England)
food and – Official Feed and Food 882/2004 can be found at: Regulations 2009 (SI No. 3255)
feed Controls www.ec.europa.eu/food/food/controls/foodfeed
The Official Feed and Food Controls (Scotland)
controls /sampling_testing.pdf.
Commission Regulations 2009 (SSI No. 446)
Implementing Regulation
The Official Feed and Food Controls (Wales)
(EU) No 702/2013
Regulations 2009 (SI No.3376) (W.298)
– on transitional measures
for the application of
Regulation (EC) No
882/2004 as regards to the
accreditation of official
laboratories carrying out
official testing for Trichinella
Animal Regulation (EC) 142/2011 Animal by-products and edible co-products The Animal By-Products (Enforcement) (England)
by- 1069/2009 – Animal By- guidance can be found in Annex 1, Chapter 18 Regulations 2013 (SI No. 2952)
products product Controls ‘Waste Management (including Animal By-
The Animal By-Products (Enforcement) (Wales)
Products) of the Meat Industry Guide.
Regulations 2014 (SI No. (2014/517 (W60))
The Animal By-Products (Enforcement)(Scotland)
Regulations 2013 (SSI No. 307)
TSE Regulation (EC) 999/2001 Various commission implementing decisions The Transmissible Spongiform Encephalopathies
– TSE Controls have updated the application of this legislation. (England) Regulations 2010 (SI No 801)
The Transmissible Spongiform Encephalopathies
(Scotland) Regulations 2010 (SSI No. 177)

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The Bovine Products (Restriction on Placing on

the Market) (Scotland) (No. 2) Regulations 2005
(SSI No. 586)
The Transmissible Spongiform Encephalopathies
(Wales) Regulations 2008 (SI No 3154 (W. 282)
Animal Regulation (EC) 1099/2009 Various welfare guides exist. The Welfare of Animal at the Time of Killing
welfare – Protection of Animals at (Scotland) Regulations 2012
the Time of Killing
The Welfare of Animal at the Time of Killing
(Wales) Regulations 2014
The Welfare of Animals at the Time of Killing
(England) Regulations 2015

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1.2. Approval of fresh meat establishments

Establishments requiring approval

The meat establishments listed below are subject to Regulations (EC) No. 852/2004 and (EC) No.
853/2004 and must be approved by the FSA in order to operate, unless they meet the exemption
criteria in Regulation (EC) No 853/2004:
• slaughterhouses
• on-farm slaughter facilities
• game handling establishments
• cutting plants
• meat wholesale markets

These establishments are subject to official controls enforced by the FSA in Britain, by DAERA
Veterinary Service and Veterinary Public Health Unit on behalf of the FSA in Northern Ireland.

In Britain, where establishments are co-located with an approved slaughterhouse, cutting plant or
game handling establishment, then the associated meat activities listed below are also approved
by the FSA. In the case of such establishments operating in a stand-alone capacity, they are
approved by the Local Authority.
• minced meat establishments
• meat preparations establishments
• mechanically separated meat establishments
• processing plants (meat products, rendered animal fats and greaves, treated stomach,
bladders and intestines, gelatine and collagen)
• cold stores
• re-wrapping establishments

Establishments that cut raw meat exclusively for the manufacture of meat products, minced meat,
meat preparations or mechanically separated meat, require approval in respect of their
manufacturing activities. They also need to comply with the requirements of Annex III of
Regulation 853/2004, including those relating to cutting plants. However, because they do not
place the meat they cut on the market as fresh meat they will not require approval as a cutting
plant and, therefore, do not require veterinary control.

Guidance on approval
Guidance on how to apply to the FSA for approval is available on the FSA website at:
www.food.gov.uk/enforcement/sectorrules/meatplantsprems/.

The FSA Operational Policy, available on the FSA website at the link above, provides details of
the approval procedures, as well as useful links to the regulatory requirements with which FBOs
must comply.

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Exemptions from approval

Regulation (EC) No 853/2004 provides certain exemptions from approval. In terms of
establishments for which the FSA may need to consider for approval the exemptions fall into the
following basic categories:
• retail establishments
• poultry slaughter and cutting on farm
• slaughter for private domestic consumption
• wild game

Full details of the exemptions are provided in Annex B of the Operational Policy. For retail
establishments, the flow diagram in Annex C of the Operational Policy can be used to determine if
the FBO qualifies for exemption.

1.3. Hazards in meat production

Hazards may be introduced, increased, or controlled at each step in meat handling operations.
Establishing what those hazards are in a process is a key step in the HACCP process.

Biological hazards
These hazards are normally organisms such as bacteria or parasites that can pose risks
associated with food poisoning. They may be associated with the animals/birds themselves, or
be introduced to a clean carcase through cross contamination.

EFSA has considered the hazards in livestock during its review of meat inspection techniques and
has identified the following as biological hazards:

Species Biological hazards

Cattle Verocytotoxin producing E coli (VTEC) – the
commonest of which is E coli O157, Salmonella

Sheep and goats VTEC, Toxoplasma

Pigs Salmonella, Yersinia Enterocolitica, Toxoplasma Gondii

and Trichinella

Poultry Campylobacter, Salmonella, and bacteria carrying

Extended Spectrum β-Lactamase (ESBL)/AmpC genes
(commonly types of E coli and Salmonella)

Horses Trichinella

Farmed game (deer) Toxoplasma

Farmed game (wild boar) Trichinella

Farmed game (ostrich, rabbit, None

reindeer)

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The risks from these hazards are that:

• food-poisoning bacteria can be transferred to meat/offal during dressing
• food-poisoning bacteria can be transferred on to raw meat/offal and ready-to-eat products, for
example from worker’s hands, tools, working surfaces, equipment, water, pests, cleaning
equipment, packaging or other meat/offal
• food-poisoning bacteria on meat/offal can grow during production, storage or transport if the
conditions, particularly temperature, are suitable

Bacteria can cause foodborne infection; the table below details the source and indicators of the
common types of foodborne infection.

Normal Commonly
Normal Main clinical
Bacteria incubation associated
duration symptoms
period foods
Campylobacter 3 - 5 days 2 - 7 days Abdominal pain, Poultry, cooked
spp. diarrhoea (sometimes meats, milk
bloody), headache,
fever

Clostridium 12 - 36 hours Extended Swallowing difficulties, Preserved foods,

Botulinum respiratory failure (for example,
canned, bottled)

Clostridium 10 - 12 hours 24 hours Abdominal pain, Stews, roasts

Perfringens diarrhoea

E.coli O157 12 hours - 10 Possibly Abdominal pain, Beefburgers, meat,

days extended diarrhoea (sometimes dairy products, root
bloody), may lead to vegetables
kidney failure

Listeria 3 - 21+ days Varies Fever, headaches, Soft cheeses,

Monocytogenes spontaneous abortion, patés, poultry meat
meningitis

Salmonella spp. 12 - 36 hours 2 - 20 days Abdominal pain, Meat, poultry,

diarrhoea, fever, eggs, dairy
nausea products

Staphylococcus 2 - 6 hours 12 - 24 Vomiting, abdominal Cooked meat,

Aureus hours pain, diarrhoea human source

Yersinia 3 - 7 days 1 - 3 weeks Acute diarrhoea, Pig meat products

Enterocolitica abdominal pain, fever
and vomiting

Although thorough cooking kills most food poisoning bacteria, meat may be handled many times
before it is cooked and the bacteria on it may be spread to other foods that may not be cooked
before being eaten.

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When conditions are ideal, certain types of bacteria can double their numbers every 20 to 30
minutes. E.coli O157 is reported to have a very low infective dose, and can cause serious illness
and death, meaning that it is important to have adequate controls in place. FBOs and consumers
need to take appropriate precautions that include maintaining temperature controls and keeping
raw meat completely separate from cooked meat and other ready-to eat-foods.

FSA guidance on E.coli O157 – ‘Control of cross-contamination’ is available at:

https://www.food.gov.uk/business-guidance/e-coli-cross-contamination-guidance and the Public
Health England website provides detailed information on food poisoning bacteria and other
pathogenic bacteria at: https://www.gov.uk/notifiable-diseases-and-causative-organisms-how-to-
report

Chemical hazards
Possible sources of chemical contamination of animals include residues of veterinary medicines
or pesticides if conditions of use have not been followed. EFSA further considered this, and
concluded that dioxins and dioxin-like polychlorinated biphenyls (DL-PCBs) as appropriate
hazards, as well as Phenylbutazone in horses.

Possible sources of chemical cross-contamination of meat/offal during processing, storage or

transport include contact with cleaning and disinfecting agents, lubricants, or pest baits used in the
meat plant or from a reaction between packaging material and the product.

Physical hazards – foreign bodies

Possible sources of physical hazards that may occur in animals include material such as metal or
string that has been eaten or broken needles from veterinary treatment. Possible sources of
physical contamination from foreign bodies can include items such as metal from rails, clips, tags,
machinery, knife blades, grease, oil, paint flakes, rust, plastic, rubber bands, jewellery, pens,
buttons, hair, glass splinters, bone splinters, wood splinters, sawdust, dust, dead insects or animal
droppings.

Allergens
Some people have an allergy to meat but the majority of allergic reactions to food in the UK are
caused by fourteen foods covered by the requirements for labelling namely: crustaceans, milk,
eggs, peanuts , nuts, fish, molluscs, soybeans, cereals containing gluten, lupin, celery, mustard,
sesame seeds and sulphur dioxide (where added and present at >10mg/kg).

Advice and guidance on allergens can be found at: https://www.food.gov.uk/business-

guidance/allergen-labelling https://www.food.gov.uk/business-guidance/allergen-information-for-
manufacturers https://www.food.gov.uk/business-guidance/allergen-information-for-pre-packed-
and-loose-foods https://www.food.gov.uk/safety-hygiene/food-allergy-and-intolerance
https://www.food.gov.uk/business-guidance/packaging-and-labelling .

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1.4. Definitions
The following terms and phrases are used throughout the MIG:

Audit A systematic and independent examination to determine whether activities

and related results comply with planned arrangements and whether these
arrangements are implemented effectively and are suitable to achieve
objectives.

Batch A group or set of identifiable products obtained from a given process under
practically identical circumstances and produced in a given place within
one defined production period.

Carcase The body of an animal after slaughter and dressing.

Competent The central authority of a member competent for the organisation of official
authority controls or any other authority to which that competence has been
conferred; it shall also include, where appropriate, the corresponding
authority of a third country.

Control measure An action or activity that can prevent a hazard, eliminate a hazard, or
reduce the impact or the occurrence of the hazard to acceptable levels.

Corrective Planned measures, triggered by evidence from monitoring checks that

actions critical limits have been breached, to be taken to restore control, prevent
potentially unsafe food from reaching customers or consumers, and
prevent re-occurrence.

Critical control Steps that can be achieved to prevent, eliminate or reduce hazards to an
points acceptable level.

Critical limit The highest or lowest value that is acceptable for product safety; beyond
which control is lost (for example, temperature or time).

Cutting plant An establishment used for boning and/or cutting up meat.

Domestic A category of domestic animals including: cattle, sheep, goats, pigs, bison,
ungulates water buffalo and solipeds (horses, asses and mules).

Farmed game A category of farmed animals including: deer (cervidae), wild boar (suidae),
and flightless birds (ratites).

Final consumer The ultimate consumer of a foodstuff who will not use the food as part of
any food business operation or activity.

Food business Any undertaking whether for profit or not and whether public or private,
carrying out any of the activities related to any stage of production,
processing and distribution of food.

Food business The natural or legal persons responsible for ensuring that the requirements
operator of food law are met within the food business under their control.

Food handler Any person who directly handles packaged or unpackaged food, food
equipment and utensils or food contact surfaces.

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Food hygiene The measures and conditions necessary to control hazards and to ensure
fitness for human consumption of a foodstuff taking into account its
intended use.

Fresh meat Meat that has not undergone any preserving process other than chilling,
freezing or quick-freezing, including meat that is vacuum-wrapped or
wrapped in a controlled atmosphere.

Game-handling Any establishment in which game and game meat obtained after hunting
establishment are prepared for placing on the market.

Hazard A biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.

Inspection The examination of establishments, animals and food, of their processing,

of food businesses, of their management and production systems,
including finished product testing and feeding practices, and of the origin
and destination of production inputs and outputs, in order to verify that all
these items conform to legal requirements.

Instruction Information and/or direction provided to staff so that they know exactly what
they are required to do in relation to a specific task or tasks.

Keeper The person responsible for the animals whether on a permanent or

temporary basis. It includes slaughterhouse operators, market operators
and, in some cases, transporters.

Meat Edible parts of the animals, including blood.

Meat Fresh meat, including meat that has been reduced to fragments, which has
preparations had foodstuffs, seasonings or additives added to it or which has undergone
processes insufficient to modify the internal muscle fibre structure of the
meat and thus to eliminate the characteristics of fresh meat.

Meat products Processed products resulting from the processing of meat or from the
further processing of such processed products, so that the cut surface
shows that the product no longer has the characteristics of fresh meat.

Mechanically The product obtained by removing meat from flesh bearing bones after
separated meat boning or from poultry carcases, using mechanical means resulting in the
loss or modification of the muscle fibre structure.

Minced meat Boned meat that has been minced into fragments and contains less than
1% salt.

Monitoring A pre-arranged programme of checks (observations or measurements) of

critical limits that can show whether control measures are in danger of
failing and trigger corrective action if needed.

Offal Fresh meat other than that of the carcase, including viscera and blood.

Official control Any form of control that the competent authority performs for the verification
of compliance with feed and food law, animal health and animal welfare
rules.

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Official A veterinarian qualified, in accordance with regulations, to act in such a

veterinarian capacity and appointed by the competent authority.

Placing on the The holding of food or feed for the purpose of sale, including offering for
market sale or any other form of transfer, whether free of charge or not, and the
sale, distribution, and other forms of transfer themselves.

Potable water Water meeting the minimum requirements laid down in

Council Directive 98/83/EC of 3 November 1998 on the quality of water
intended for human consumption.

Processing Any action that substantially alters the initial product, including heating,
smoking, curing, maturing, drying, marinating, extraction, extrusion or a
combination of those processes.

Poultry Farmed birds, including birds that are not considered as domestic but
which are farmed as domestic animals (for example, chickens, turkeys,
ducks, geese, guinea fowl, quail), with the exception of ratites (flightless
birds, for example, ostriches, rheas, emus).

Primary The production, rearing or growing of primary products including

production harvesting, milking and farmed animal production prior to slaughter. It also
includes hunting and fishing and the harvesting of wild products.

Processed Foodstuffs resulting from the processing of unprocessed products. These

products products may contain ingredients that are necessary for their manufacture
or to give them specific characteristics.

Products of Foodstuffs obtained from animals, including honey and blood.

animal origin

Slaughterhouse An establishment used for slaughtering and dressing animals, the meat of
which is intended for human consumption.

Stages of Any stage, including import, from and including the primary production of a
production, food, up to and including its storage, transport, sale or supply to the final
processing and consumer and, where relevant, the importation, production, manufacture,
distribution storage, transport, distribution, sale and supply of feed.

Supervision The process of overseeing the performing of tasks and procedures to

ensure that they are carried out effectively and that required standards are
met.

Training The learning process, by which staff develop the knowledge, skills and
attitude necessary to perform their work effectively and to meet the
standards required.

Unprocessed Foodstuffs that have not undergone processing, and includes products that
products have been: divided, parted, severed, sliced, boned, minced, skinned,
ground, cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen
or thawed.

Validation The confirmation before implementation that all the elements of a specific

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requirement plan or control measure are fit for purpose; that the plan or
measure, once implemented, should have the intended effect.

Verification Checking by examination and the consideration of objective evidence

whether specified requirements have been fulfilled, for example, checking
and confirming that the HACCP-based procedures are achieving the
intended effect (controlling food safety hazards). This is conducted after
implementation of a specific requirement plan or control measure.

Wild game (large) A category of wild animals including: wild deer (cervidae) and feral wild
boar (suidae).

Wild game The group of wild animals that includes: game birds (such as pheasants,
(small) partridges, pigeons, grouse) and lagomorphs (rabbits, hares and rodents).

1.5. Abbreviations
The following abbreviations are used throughout the MIG and Food Standard Regulations and
Legislation:

APHA Animal and Plant Health Agency

AV Approved veterinarian
DAERA Department of Agriculture, Environment and Rural Affairs (NI)
Defra Department of the Environment, Food and Rural Affairs
FBO Food business operator
FSA Food Standards Agency
FSS Food Standards Scotland
FVO Food and Veterinary Office
GHP Good hygiene practice
HACCP Hazard analysis and critical control point
MSM Mechanically separated meat
OA Official auxiliary (EU term for meat hygiene inspector)
OFFC Official Feed and Food Controls
OPSI Office of Public Service Information
OV Official veterinarian
SI Statutory instrument (UK secondary legislation)
SME Small and medium sized enterprises
SR Statutory rule in Northern Ireland

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1.6. Useful contacts

The organisations listed below can provide additional information and guidance on how to
implement and comply with food safety and animal welfare regulations, and are referenced
throughout the MIG.

Organisation Relevant chapter

Approvals Team (FSA) Specified risk material

Email: [email protected]
Tel: 01904 232060

Campden BRI Temperature controls

Web: www.campdenbri.co.uk
Tel: 01386 842000

The Chartered Institute of Environmental Health Training

Web: www.cieh.org
Tel: 020 7928 6006

Department of Agriculture, Environment and Rural Affairs Dressing of carcases

(DAERA)
Web: www.daera-ni.gov.uk
Email: [email protected]
Tel: 0300 200 7852

Department for Environment, Food and Rural Affairs (Defra) Dressing of carcases
Web: www.gov.uk/government/organisations/department-for-
environment-food-rural-affairs
Tel: 03459 335577

Improve – Food and Drinks Skills Council Training

Web: www.improveltd.co.uk
Email: [email protected]
Tel: 0845 644 0448

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Leatherhead Food Research Temperature controls

Web: www.leatherheadfood.com
Email: [email protected]
Tel: 01372 376761

The Meat Training Council Training

Web: https://www.foodtraining.org.uk/

Food and Drink Qualifications (FDQ) Training

Web: www.fdq.org.uk
Email: [email protected]
Tel: 0113 3970395

The Royal Environmental Health Insitute for Scotland Training

Web: www.rehis.com
Email: [email protected]
Tel: 0131 229 2968

The Royal Society for Public Health Training

Web: www.rsph.org.uk
Tel: 020 7265 7300

The Society of Food Hygiene and Technology Training

Web: www.sofht.co.uk
Email [email protected]
Tel: 01827 872500

TSE Policy Team (FSA) Specified risk material

Address: Floors 6 and 7
Clive House
70 Petty France
LONDON
SW1H 9EX

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