Food Standards Agency
Sunday 5 July 2009
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Listen to this siteThe Clean Livestock Policy sets out the standards for acceptable and unacceptable levels of cleanliness for cattle and sheep being presented for slaughter. It was published in September 1997 by the Meat Hygiene Service (MHS) to improve hygiene standards following the fatal E-coli O157 outbreak in Scotland in 1996.
The aim of this policy is to ensure a consistent approach to categorisation of animals presented for slaughter and to minimise the risk of food poisoning caused by bacteria on dirty coats and fleeces of cattle and sheep. Excrement and mud on coats or fleeces (especially wet ones), can potentially contaminate meat inside the slaughterhouse when the coat or fleece is being removed.
Back to topAnimals are inspected by the MHS at the ante-mortem stage for cleanliness and dryness against the categories identified in the policy. To prevent the contamination of meat and reduce risks to public health, the MHS will reject for slaughter any animal that does not meet the required standard of cleanliness described in the policy.
The criteria for identifying the cleanliness of cattle and sheep is separated into five categories, ranging from clean and dry to filthy and wet. Only livestock in categories 1 and 2 (clean and dry/slightly dirty and dry/damp) may proceed to slaughter for human consumption without further action being taken.
Back to topFollowing the application of new EU Food Hygiene Regulations from 1 January 2006, the responsibility for the production of safe food will lie more explicitly with the food business operator. All food business operators will be required to put in place appropriate controls that demonstrate they are managing food safety within their business. This includes cleanliness of animals at slaughter.
Back to topClean beef leaflet
Two guidance booklets have been produced to advise livestock farmers on how to keep their animals clean prior to slaughter. These booklets contain practical guidance for producers who are involved in the beef and sheep supply chain on how to keep animals clean prior to slaughter.
You can either download (from the link below) or order a copy free of charge of either the 'Clean Beef Cattle for Slaughter – a guide for producers' or 'Red Meat Safety & Clean Livestock' by contacting:
Food Standards Agency Publications
Tel: 0845 606 0667
E-mail:
foodstandards@eclogistics.co.uk
Download pdf
(pdf 1MB) Clean Beef Cattle for Slaughter - A Guide for Producers Explaining the importance of clean cattle for slaughterDownload pdf
(pdf 1MB) Clean Sheep and Meat Safety Six posters with helpful tipsDownload pdf
(pdf 362KB) Clean Sheep for slaughter: A guide for producers Explaining the importance of clean sheep for slaughterDownload pdf
(pdf 1MB) Defaid Glân i’w lladd: Canllaw i gynhyrchwyr - Clean Sheep for slaughter: A guide for producersDownload pdf
(pdf 1MB) Diogelwch Cig Coch a Da Byw Glân Welsh language guidanceDownload pdf
(pdf 262KB) Gwartheg Cig Eidion Glân i'w lladd Canllaw i gynhyrchwyr Clean beef cattle for slaughterDownload pdf
(pdf 1MB) Health and Safety Executive Information Sheet - Preparing Cattle for SlaughterDownload pdf
(pdf 30KB) Red Meat Safety and Clean Livestock Guidance on red meat safety and clean livestock in fullDownload pdf
(pdf 1MB)This research project aims to develop guidance to improve the cleanliness of cattle hides at the point of slaughter.
This research project aims to investigate the causes of microbiological contamination of sheep between the farm and abattoir.
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