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Meat and Poultry Processing Standards

COOKED MEATS Version 4.0

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MP.CM.1 MP.CM.2 MP.CM.3 MP.CM.4 MP.CM.5 MP.CM.6 MP.CM.7 MP.CM.8 MP.CM.9
Glossary

Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

R This icon indicates that a record is required.

AIM: Production facilities and procedures in place to prevent the risk of cooked meats being contaminated by raw meat production

MP.CM.1

Dedicated high care production facilities must be in place in order to prevent contamination risks

How you will be measured

MP.CM.1.a

Facility physically separated from low care production areas

MP.CM.1.b

Own dedicated entry into production

MP.CM.2

Dedicated facilities for employees working in high care production facilities must be in place in order to prevent contamination risks

How you will be measured

MP.CM.2.a

Dedicated high care changing facilities

MP.CM.2.b

Dedicated boot washing facilities

MP.CM.2.c

Dedicated hand wash facilities

MP.CM.3

Personnel who enter or work in high care areas must be provided with dedicated, clean high care protective clothing and footwear

How you will be measured

MP.CM.3.a

Clothing provided is colour coded or easily distinguishable to the area

MP.CM.3.b

Clothing provides protection around the neck area

MP.CM.3.c

Facilities are provided which prevent dirty/ worn protective clothing from high care areas coming into contact with dirty/ worn protective clothing from low risk areas

MP.CM.4

Dedicated high care production equipment must be in use in order to prevent contamination risks

How you will be measured

MP.CM.4.a

All equipment in use is never used in low care facility

MP.CM.5

A hygiene management system that prevents the risk of high care production areas being contaminated by low care production areas must be in place

How you will be measured

MP.CM.5.a

System includes: - listeria swabbing of the high care area, to a risk assessed schedule

MP.CM.5.b

The high care areas having: - dedicated cleaning facilities - dedicated cleaning equipment - dedicated cleaning chemicals and chemical storage areas - dedicated cleaning staff

MP.CM.6

Systems must be in place to ensure all maintenance tools used in the high care area are clean

How you will be measured

MP.CM.6.a

Routinely used maintenance tools are dedicated to the high care area

MP.CM.6.b

Rarely or occasionally used tools may be shared with the low care areas, provided they are cleaned and sanitised prior to entering the high care area

MP.CM.7

Cooked meats must be packed in a way to maintain integrity and safety during storage and transport

How you will be measured

MP.CM.7.a

Double packed during transport

MP.CM.8

Cooked meats must be stored in a dedicated cooked meat storage area with no opportunity for contact with open or packed raw meats

How you will be measured

MP.CM.8.a

No raw meats in cooked meat storage area

MP.CM.9

Cooked meats must be segregated during transport in a manner that prevents product or packaging coming into contact with open or packed raw meat

How you will be measured

MP.CM.9.a

Where a vehicle has been used to transport open raw meat, it is thoroughly cleansed and disinfected before being used for packed cooked meats

More Standards

Beef & Lamb

Chicken

Crops & Sugar Beet

Dairy

Dairy Goats

Ducks

Fresh Produce

Pigs

Turkeys
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Download the Meat and Poultry Processing Standards Manual (V4)

The Red Tractor Meat and Poultry Processors Scheme is part of the Red Tractor Food Assurance Scheme assuring food safety, animal welfare, hygiene environmental protection through every part of the food chain.

The Standards provide clear and credible assurance for all and should be read in conjunction with the Member Rules which all members are bound by.