Meat and Poultry Processing Standards

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FOOD SAFETY MANAGEMENT Version 4.0

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MP.FS.1 MP.FS.2 MP.FS.3 MP.FS.4 MP.FS.5 MP.FS.6 MP.FS.7 MP.FS.8 MP.FS.9 MP.FS.10 MP.FS.11 MP.FS.12 MP.FS.13 MP.FS.14 MP.FS.15 MP.FS.16 MP.FS.17 MP.FS.18 MP.FS.19 MP.FS.20 MP.FS.21 MP.FS.22 MP.FS.23 MP.FS.24 MP.FS.25 MP.FS.26 MP.FS.27 MP.FS.28 MP.FS.29

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.

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AIM: Well thought out objectives and management structures that deliver the requirements of food safety and demonstrate senior management commitment

MP.FS.1

A food safety policy is documented and implemented on site (Revised)

How you will be measured

MP.FS.1.a

Policy outlining the site’s objectives with regards to achieving and delivering standards of food safety and product authenticity conforming to the scheme standard and all relevant legislation

MP.FS.1.b

Policy signed off by relevant senior management

MP.FS.1.c

Objectives: - include targets or clear measures of success - monitored and results reported to relevant senior management at least quarterly

MP.FS.1.d

Policy and objectives communicated to relevant persons e.g. through training, posters, work instructions, staff handbook

MP.FS.1.e

The policy is reviewed at least annually (demonstrated with a signed and dated review) and kept up-to-date

Food Safety policy, objectives and results

MP.FS.2

An individual must be appointed to hold overall accountability for and sufficient authority to make decisions to safeguard Food Safety for the site (Revised)

How you will be measured

MP.FS.2.a

A documented management structure identifies: - the role - who deputises in the absence of the responsible person

Organogram

MP.FS.3

Reporting systems must be in place to ensure persons with roles of key accountability for Food Safety are kept informed of the site’s compliance position

How you will be measured

MP.FS.3.a

Persons with key accountability are provided with: - Management reports including: - information on the site’s compliance position e.g. Customer Complaints, Internal Auditing results

AIM:

MP.FS.4

A food safety culture plan is documented and implemented on site (New)

How you will be measured

MP.FS.4.a

Plan demonstrates that senior management are maintaining a positive and proactive food safety culture on site

MP.FS.4.b

Plan details: - Activities for all areas of the site which impact on food safety including how they will be undertaken, measured and their duration - Review of the effectiveness of completed activities

Food Safety Culture Plan

MP.FS.5

A confidential service for reporting food safety, illegal practices and/or product authenticity concerns must be made available and communicated to all staff (New)

How you will be measured

MP.FS.5.a

Confidential service is independent from the food business operator

AIM: An effective document control system, ensuring only correct versions of documents are in use

MP.FS.6

A procedure must be in place to manage documents which form part of the food safety system (New)

How you will be measured

MP.FS.6.a

Procedure includes: - control of paper documents and documents stored electronically, if applicable - systems: - for authorisation of controlled documents - to update documents when required

MP.FS.6.b

Documents stored electronically are securely stored and backed-up

MP.FS.6.c

Alterations to records are authorised and justification for the alteration recorded

Document Control Procedure

AIM: An effective food safety management system, based on analysis and control of hazards, delivers the production of safe, legal food

MP.FS.7

The site must have a documented food safety HACCP plan which complies with all relevant and current legislation

How you will be measured

MP.FS.7.a

The HACCP plan is based on the CODEX Alimentarius principles

HACCP plan

MP.FS.8

A HACCP team leader must be appointed

MP.FS.9

A knowledgable, experienced and competent team must be in place to manage the HACCP plan (Revised)

How you will be measured

MP.FS.9.a

The HACCP team: – has accountability for the production, implementation and review of the HACCP plan and is multi-disciplinary with experience of the site operations and functions – includes team members who understand HACCP principles and have specific knowledge of products

MP.FS.9.b

– The HACCP team includes a HACCP team leader who holds a formal Food Hygiene qualification (that includes training and in-depth knowledge of CODEX to the HACCP principles) to Level 3 or equivalent, or an external consultant with equivalent qualifications

MP.FS.10

The HACCP plan must include a statement clearly outlining its scope

How you will be measured

MP.FS.10.a

The scope of the plan details what is covered by the plan, including the: – species – products – processes – subsequent use/ end-consumers

MP.FS.11

The HACCP plan must include a flow diagram of the production process

How you will be measured

MP.FS.11.a

Flow diagram (can be one or multiple) details the production process for each species and process (e.g. cutting)

MP.FS.12

The HACCP plan must identify the hazards for each process step and must capture the whole process (Revised)

How you will be measured

MP.FS.12.a

Hazards that need preventing, eliminating or reducing to acceptable levels are identified

MP.FS.12.b

Hazards considered are either biological, chemical and/or physical in characteristics and include allergen risks

MP.FS.13

The HACCP plan must identify the Critical Control Point for each hazard

MP.FS.14

The HACCP plan must detail the critical limits for each identified CCP (Revised)

How you will be measured

MP.FS.14.a

Critical limits are established to identify when the hazard is controlled/ at an acceptable level

MP.FS.14.b

Critical limits are measurable, where possible

MP.FS.14.c

Where measures are subjective, guidance or examples (e.g photographs) are provided

MP.FS.15

The HACCP plan must detail the monitoring procedures for each CCP

How you will be measured

MP.FS.15.a

Monitoring procedures detailed include: – the responsibility for the process – methods of monitoring – frequency of monitoring – the critical limits and corrective actions to be taken if a CCP is outside of its critical limits

MP.FS.15.b

Records of monitoring are kept and include: dates, findings and actions

CCP monitoring records

MP.FS.16

The HACCP plan must be validated before implementation and following any significant change to the plan or CCPs

How you will be measured

MP.FS.16.a

Validation process is documented

MP.FS.17

The HACCP plan must be implemented, kept up-to-date and be effective

How you will be measured

MP.FS.17.a

CCPs are being monitored, controlled and action taken where necessary

MP.FS.17.b

The plan is relevant to what is occurring on site

MP.FS.18

The HACCP plan must be reviewed and verified regularly

How you will be measured

MP.FS.18.a

Review undertaken at least annually or more frequently if there are changes or events that compromise the validity of the HACCP

MP.FS.18.b

The review and verification is controlled and signed off by the HACCP team

MP.FS.18.c

A record of the review and any corrective action or changes made to the HACCP plan is kept

HACCP plan review including any corrective actions/changes

MP.FS.19

Pre-requisites to the HACCP must be implemented and, control measures and monitoring procedures documented

How you will be measured

MP.FS.19.a

Pre-requisites are included within the development and review of the HACCP

AIM: Effective procedures are in place to deal with incidents and limit their impact

MP.FS.20

A documented plan for the effective management of serious incidents and potential emergency situations must be in place and known to key staff (Revised)

How you will be measured

MP.FS.20.a

The risks to the site have been considered and actions to be taken documented in the event of (where appropriate): - Water, energy, refrigeration, gas supply (e.g. carbon dioxide) and/or staff availability disruption - Disaster e.g. fire, flood - Malicious contamination - Attack or failure against digital cyber-security

MP.FS.20.b

Documented procedures/actions include the name of the role or position with overall accountability

MP.FS.20.c

Plan includes relevant contact details (including out of hours phone numbers) for: – the management team – key external contacts (including: water supplier, electricity supplier, Government departments, external laboratory, refrigeration engineer, pest control supplier, customers, certification body)

MP.FS.20.d

Key staff have access to the plan, including staff working out-of-hours

MP.FS.20.e

The plan is reviewed when a serious incident occurs and at least annually

Emergency Plan

MP.FS.21

The emergency management system must be challenged to ensure it is effective (Revised)

How you will be measured

MP.FS.21.a

System challenged (i.e. a mock challenge) following a change to the system or at least every 6 months, of which one per annum is conducted out-of-hours

MP.FS.21.b

Results of the challenge include timings of key activities

MP.FS.21.c

Results are used to review the product recall and withdrawal procedures to implement improvements where necessary

Reporting information

MP.FS.22

Procedures for product recall and withdrawal must be documented, up-to-date and known by key staff

How you will be measured

MP.FS.22.a

Procedures outline the steps to be taken to recall and withdraw defective product that has been dispatched from the site

Documented procedures

MP.FS.23

You must contact Red Tractor immediately if a serious food safety incident or emergency occurs (New)

How you will be measured

MP.FS.23.a

Serious incident or emergency includes: - product recall of Red Tractor labelled product - significant disruption to the site e.g. flood, fire, staff availability - prosecution recommendation relating to food safety

MP.FS.23.b

Documented procedures for product recall of Red Tractor labelled product includes notifying Red Tractor as one of the actions taken

Documented procedures

AIM:

MP.FS.24

Systems must be in place for recording, investigating and resolving any complaints relevant to the requirements of the scheme standard

How you will be measured

MP.FS.24.a

Complaints made by customers, general public, Environmental Health Officer or other

MP.FS.24.b

Complaints related to, but are not limited to, product quality or safety, compliance

MP.FS.24.c

System includes recording the: – complaint – investigation result and root cause analysis – action taken to reduce a re-occurrence – the complainant response, where applicable

MP.FS.25

Complaint information must be reviewed by management teams

How you will be measured

MP.FS.25.a

Complaint data collated and trended to identify recurring issues

MP.FS.25.b

Information presented in management reports for review by management teams in a timely manner (i.e. timing of reporting is relevant to the size and complexity of the business and the severity of the issue)

MP.FS.25.c

Corrective actions following reviews documented and implemented

Reporting information

AIM: Systems are in place to establish whether site procedures are effective and working

MP.FS.26

A schedule for internal audits is documented and implemented (Revised)

How you will be measured

MP.FS.26.a

Audits undertaken across the site, covering all procedures and practices relevant to the scope of the standard

MP.FS.26.b

Schedule details: – the activities to be audited – frequency of auditing activities, based on risk

MP.FS.26.c

As a minimum, schedule includes quarterly audits spread throughout the year

MP.FS.26.d

All activities are covered within the schedule audited at least annually

MP.FS.26.e

Internal audits undertaken by someone: – independent of the process being audited (either somebody in house but independent of the processing activity or somebody external to the company) – trained in auditing

Audit schedule

MP.FS.27

Where internal audits identify non-compliance, corrective action is implemented

How you will be measured

MP.FS.27.a

Where applicable the management team are involved in agreeing the appropriate corrective action

MP.FS.28

Results and corrective action for all internal auditing undertaken must be kept and reported to the management team

How you will be measured

MP.FS.28.a

Record details: - the date - auditor - results - root cause analysis, - corrective and preventative actions to be undertaken

Corrective actions

MP.FS.29

A schedule for internal inspections to ensure the factory environment and processing equipment are maintained is documented and implemented (New)

How you will be measured

MP.FS.29.a

As a minimum, inspections include: - hygiene inspections to assess cleaning performance - fabrication inspections to identify risks to product from the building and/or equipment

MP.FS.29.b

Frequency of inspections carried out on a risk basis, no less than once a month in open product areas

Hygiene and fabrication inspection schedule

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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.

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Meat and Poultry Processing Standards

FOOD SAFETY MANAGEMENT Version 4.0

More Standards

Download the Meat and Poultry Processing Standards Manual (V4)