Food Standards Agency
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In 2008, the Meat Hygiene Service (MHS) underwent a change programme to improve its operational structure. This included strengthening MHS service through improved management of resources by grouping fresh meat premises into 37 clearly defined geographical areas known as ‘clusters’. The improved operational structure aims to be more effective, efficient and responsive.
Official controls are delivered by inspection teams of various numbers, depending on the size of the meat premises, the complexity of their operation and the number of animals slaughtered. Operational staff are highly trained to ensure they deliver a high quality service to satisfy the demands of stakeholders, including the consumer. MHS inspection teams comprise:
MHS operational staff are supported centrally from the MHS Head Quarters in York and locally with a management team of Business Directors and Business Managers.
Business Directors – the clusters are split into two large groups; one comprising Scotland and the north of England, and the other comprising Wales and the south of England. Each of these is managed by a Business Director, who reports directly to the MHS Chief Executive, and is responsible for:
Business Managers – reporting to the two Business Directors are 12 Business Managers who each have responsibility for managing the delivery of Official Controls in several clusters. Business Managers provide an effective interface between the operators of fresh meat premises and MHS support services and are responsible for continuous improvement in their clusters. They also line manage Lead Veterinarians. For further information, see the Business Managers leaflet at the link below.
The following departments, based at the MHS Headquarters in York, support the work of MHS operational staff.
Back to topThis department is committed to driving forward improvements in standards of service delivery by providing consistent veterinary advice from Veterinary Managers. The department also engages with FSA and Defra on policy reform and flexibility in the delivery of official controls. It provides enforcement advice to veterinary and operational staff to ensure risk-based, proportionate enforcement. Feedback is also provided to frontline staff and food businesses. The department is also responsible for maintaining and monitoring Service Level Agreements, the audit of controls in establishments and plays a strong role in helping to drive down the cost of operations.
Back to topThe unit supports the MHS Chief Executive by leading on governance issues, communications, business planning, performance management and risk management.
The Governance Team supports the requirements of the MHS Board, FSA Board and the MHS Senior Management Team. The team also manages incoming correspondence, Parliamentary Questions and Ministerial Submissions.
The Communications Team supports MHS managers and their teams by providing tools including newsletters and online advice for the cascade of key messages to internal and external stakeholders. The team engages with customers and stakeholders, including food businesses and their industry representatives; contractors; government colleagues; suppliers; the veterinary community; ministers; local government; the devolved administrations and SLA customers, ensuring that they are kept up to date with key messages. The team also manages the Charter Mark/Customer Service Excellence framework and monitors food business satisfaction with MHS services.
Back to topThis department is responsible for the procurement of services and the ordering of consumables for operational staff. It also manages the payment of staff, contractors and suppliers as well as invoicing for services supplied to food businesses, Government departments and others using MHS services. The department collects MHS debts; prepares financial data for management and prepares statutory financial returns for the MHS.
Back to topHR helps the MHS achieve its goals by developing and delivering effective people management practices. It is committed to providing professional support and advice on a wide range of HR and health and safety issues including employment law; recruitment; terms and conditions; equality and diversity; learning and development; pay and reward and pensions.
Back to topThis unit provides centralised operational support to MHS frontline teams working in approved slaughterhouses, game handling establishments and cutting plants across Great Britain. Functions include contingency and emergency planning; co-ordination of national exercises; reporting on all aspects of operational delivery; domestic/import breaches; Official Veterinarian approvals; authorisations; issue of slaughterers’ licences; reporting of lost or stolen stamps; national resourcing; management of the corporate information strategy and data collection requirements for the MHS.
Back to topIT provides a fully supported IT service to all users across Great Britain – plant-based staff in approved meat establishments; headquarters office-based staff and staff working remotely. IT provides in-house web-based applications that are deployed to meet the operational business needs of the organisation and enable electronic exchange of information to improve effectiveness and efficiency for stakeholders.
Back to topDownload pdf
(pdf 582KB) Meat Hygiene Service Lead VeterinariansDownload pdf
(pdf 838KB) Meat Hygiene Service Management See the organisational structure (November 2008)Download pdf
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