Food Standards Agency
Saturday 4 July 2009
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Listen to this siteGuidance notes for Meat Regulations
Published 30 June 2009
Published 30 June 2009
Published 30 June 2009
Published 30 June 2009
The new legal requirement for food chain information (FCI) for calves comes into effect on 1 January 2009.
Guidance notes on the revised provisions on nitrites/nitrates in meat products set out in the Miscellaneous Food Additives and the Sweeteners in Food (Amendment) (England) Regulations 2007.
The Beef Bones Regulations 1997 were revoked with effect from 26/04/08 by the Transmissible Spongiform Encephalopathies (No. 2) (Amendment) Regulations 2008 (SI 2008 No 1180). This means there is no longer a ban on UK sourced beef bones being used in food manufacturing.
Legislation comes into force on 1 January 2008 requiring slaughterhouse operators to 'request, receive, check and act upon' food chain information (FCI) for all pigs sent to the slaughterhouse.
This guide is written for operators of meat plants to help them understand the legislation on animal by-products and edible co-products.
Food Standards Agency guidance on illegal meat and poultry meat for food law enforcement officers in England is in the process of being updated. Following the introduction of the European Union Food Hygiene Regulations on 1 January 2006, much of the legislation contained with the guidance has been repealed.
Butchers' shop licensing is being withdrawn across the UK from the end of 2005. From 1 January 2006, all retail butchers will be subject to the new EC hygiene regulations that apply to all other retail and catering businesses.
Two guidance booklets have been produced to advise livestock farmers on how to keep their animals clean prior to slaughter. A further booklet is currently being produced for producers who are involved in the sheep supply chain.
This note provides precautionary guidance to poultry producers on an issue that has potential food safety implications involving the banned nitrofuran veterinary medicine 'furazolidone'. We do not anticipate that this will be a widespread problem among the poultry industry.
These Guidance Notes are designed for butchers and similar small businesses that make and sell meat products. Comprehensive Guidance Notes covering all aspects of the new Regulations are available from the Food Standards Agency.
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