Food Standards Agency
Sunday 5 July 2009
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Listen to this siteYour questions answered on how the new food hygiene legislation will affect you.
QA
Operators of licensed wild game meat plants will need to show that their procedures are based on HACCP principles. This is a new requirement. Operators of licensed slaughterhouses, cutting plants and cold stores that handle fresh meat and/or poultry meat are already required to have a HACCP-based system under the Meat (HACCP) Regulations 2002.
QA
The FSA has produced guidance material for meat plants including the Meat Plant HACCP Manual. The CD version of the manual includes some HACCP templates and model forms.
More information is available on HACCP in meat plants .
QA
People who shoot and then supply unskinned or unplucked wild game carcasses (though they may be gralloched, or gutted) to a local butcher are primary producers and therefore will not need to have a HACCP system, but it is recommended that they apply HACCP principles as far as possible.
More information is available in the Wild game guide: a guide to food hygiene legislation .
QA
No. Butcher shop licensing legislation will be revoked on 1 January 2006 and butchers will not need a licence to trade from that date. Butchers will have to comply with very similar hygiene requirements in the new EU regulations, including the operation of HACCP-based procedures.
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