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Listen to this siteFriday 23 March 2012
Legislation came 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 requirement forms part of the whole chain, farm-to-fork, approach to food safety introduced by the Hygiene Regulations from the beginning of 2006. Implementation of FCI was initially required only for poultry, with a delayed, progressive implementation of FCI for other species; pigs from 2008; cattle and sheep from 2010.
FCI contributes to slaughterhouse operators' HACCP-based food safety management systems by providing information about animals procured for slaughter. Many FBOs will already require much of this information from their pig suppliers as part of their commercial relations with them, and may have little more to do to comply.
The letter sent to pig slaughterhouses in Scotland is attached at the link below. Also attached is a copy of the amended draft guidance for you to download and customise.
Please note that, in most circumstances, only the information on page 2 of the draft guidance will be required for each consignment of pigs. The information about the production site on page 1 is required as a 'one-off' – with updating as necessary.
The additional information on page 3 will be required only as an exception when applicable.
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(pdf 84KB) Draft food chain information guidance for operators of pig slaughterhouses in ScotlandDownload word
(Word 78KB) Letter to pig slaughterhouse operators in Scotland on food chain information for pigs Letter dated 13 November 2007Download pdf
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