Meat and Poultry Processing Standards
PEOPLE Version 4.0
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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.
MP.PL.1
Controls must be in place to ensure that only authorised personnel have access to the site (Revised)
How you will be measured
MP.PL.1.a
MP.PL.1.b
MP.PL.1.c
MP.PL.2
The site must have documented, communicated and implemented hygiene standards setting out the hygiene requirements for personnel
How you will be measured
MP.PL.2.a
MP.PL.2.b
MP.PL.2.c
MP.PL.2.d
MP.PL.2.e
Hygiene standards
MP.PL.3
The site must have a documented and implemented personnel jewellery policy
How you will be measured
MP.PL.3.a
Jewellery policy
MP.PL.4
Systems are in place to avoid personnel introducing contaminants from outside of the production area
How you will be measured
MP.PL.4.a
MP.PL.4.b
MP.PL.5
The site’s policy for staff bringing their own-food onto site and how that food must be stored, must be documented and communicated
How you will be measured
MP.PL.5.a
Own food policy
MP.PL.6
The health requirements of the site must be outlined to personnel prior to commencing work, and to visitors entering food production areas
MP.PL.7
A completed health questionnaires or medical certificates are held for all personnel before entry to food production or storage areas
How you will be measured
MP.PL.7.a
MP.PL.7.b
MP.PL.7.c
Questionnaires/ certificates
MP.PL.8
Illness and disease of people handling food or entering a food production or storage area must be dealt with in accordance with the relevant Food Standards Agency regulatory guidance note (or equivalent)
How you will be measured
MP.PL.8.a
MP.PL.8.b
MP.PL.8.c
MP.PL.8.d
FSA guidance
MP.PL.9
The site must have documented and communicated standards setting out the protective clothing requirements for personnel
How you will be measured
MP.PL.9.a
Protective clothing requirements
MP.PL.10
Personnel must wear company issued, suitable and clean protective clothing and footwear correctly at all times whilst in food production and storage areas
How you will be measured
MP.PL.10.a
MP.PL.10.b
MP.PL.10.c
MP.PL.10.d
MP.PL.10.e
MP.PL.10.f
MP.PL.11
Protective clothing must be cleaned regularly to ensure it is not a source of contamination (Revised)
How you will be measured
MP.PL.11.a
MP.PL.11.b
MP.PL.11.c
MP.PL.12
Where protective clothing is laundered on site, documented procedures are implemented (Revised)
How you will be measured
MP.PL.12.a
Washing procedures
MP.PL.13
Training must be provided to all personnel to ensure they are trained and competent to perform their role (Revised)
How you will be measured
MP.PL.13.a
MP.PL.13.b
MP.PL.13.c
MP.PL.13.d
MP.PL.13.e
MP.PL.13.f
MP.PL.13.g
Training plan, on the job training sign-off, contractor competency checks
MP.PL.14
The ongoing performance of staff must be monitored and updates or refresher training given as needed
How you will be measured
MP.PL.14.a
MP.PL.15
Records of training must be kept (Revised)
How you will be measured
MP.PL.15.a
MP.PL.15.b
MP.PL.15.c
MP.PL.15.d
Training record
MP.PL.16
Managers, teams and other persons with positions of accountability must be able to demonstrate continuous professional development
How you will be measured
MP.PL.16.a
MP.PL.16.b
Training record
More Standards
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.