Meat and Poultry Processing Standards

Home > Standards > Meat and Poultry Processing Standards > PEOPLE

PEOPLE Version 4.0

Click to view

MP.PL.1 MP.PL.2 MP.PL.3 MP.PL.4 MP.PL.5 MP.PL.6 MP.PL.7 MP.PL.8 MP.PL.9 MP.PL.10 MP.PL.11 MP.PL.12 MP.PL.13 MP.PL.14 MP.PL.15 MP.PL.16

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.

This icon indicates that a record is required.

AIM: Unauthorised access to the site is prohibited

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

Visitors to the site report into central office/ reception before being given access to the site and entering production areas

MP.PL.1.b

A visitor recording system is in place

MP.PL.1.c

Visitors are given clear instructions on where they may go when on-site or are accompanied

AIM: Personnel (staff, including seasonal and temporary staff, contractors,engineers and visitors) do not cause a risk to product safety

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

Hygiene requirements are communicated through visitor sign in forms/ posters/ staff handbooks/ induction training, etc.

MP.PL.2.b

The hygiene requirements cover: - the hygiene standards - jewellery policies - movement restrictions or hygiene requirements when moving between production areas

MP.PL.2.c

Hygiene standards are adhered to at all times by personnel entering food production areas

MP.PL.2.d

The hygiene standards include the requirement for personnel to: - keep fingernails short, clean and free of nail varnish. No false fingernails are worn - not wear perfume, aftershave or excessive make up - cover cuts and sores with blue, waterproof, metal detectable dressings - wash and sanitise hands and exposed forearms on entry and exit to food production areas, and in abattoirs as needed during the evisceration process at a frequency appropriate to the risk of contamination - wash protective clothing e.g. aprons at a frequency appropriate to the risk of contamination

MP.PL.2.e

The hygiene standards include the requirement to successfully test a sample of dressings/plasters through the metal detection equipment (where used) and records are kept

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

The policy requires personnel in the food production and storage areas to not wear jewellery, with the exception of: - a plain wedding band - jewellery for medical or religious reasons, if a risk assessment has shown minimal risk to food safety and the jewellery is not exposed

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

Captive footwear is washed on entrance and exit of food production areas

MP.PL.4.b

Where movement between clean and dirty areas occurs, controls such as a change in protective clothing and footwear are in place

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

The policy details how allergens are managed and the storage facilities available to staff

Own food policy

AIM: Personnel are fit to work/ visit and post no risk of product contamination

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

Completed questionnaires or certificates held for staff

MP.PL.7.b

Completed questionnaires held for visitors

MP.PL.7.c

Questionnaires/ copies of certificates kept for 3 years

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

No one handles food or enters a food handling area if they: - are suffering from or carrying a disease likely to be transmitted through food - have infected wounds, skin infections or sores - have diarrhoea

MP.PL.8.b

Any employee that comes into direct contact with food and is suffering from any of the above report it (and the possible causes) to their manager

MP.PL.8.c

An employee with diarrhoea or vomiting will not return to work (and come into contact with meat) until they have had no symptoms for 48 hours, unless they are given written medical clearance by a GP

MP.PL.8.d

The site holds an electronic or printed copy of the FSA’s ‘Food Handlers: Fitness to Work – Regulatory Guidance and Best Practice Advice For Food Business Operators 2009’ (as amended)

FSA guidance

AIM: The type of protective clothing worn and the manner in which they are cleaned prevent contamination of products

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 are outlined in visitor sign in forms/ posters/ staff handbooks/ induction training, etc.

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

A supply of company issued, clean clothing is available and is worn by staff, visitors and contractors

MP.PL.10.b

Protective clothing is not a contamination risk in itself (i.e. no loose threads, buttons, external pockets)

MP.PL.10.c

The clothing requirements depend on the person’s role and may include light coloured coats, headwear, hair covers covering hair and ears and snoods for beards and moustaches - protective clothing worn in high care areas are of a design that fasten to the neck, covering all under clothing

MP.PL.10.d

Footwear provided can be effectively cleaned. Overshoes may be used. Clogs may be used provided they can be effectively cleaned

MP.PL.10.e

Personal clothing is not worn over or outside of protective clothing

MP.PL.10.f

Protective clothing is not worn externally to the factory building

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

Clothing must be regularly collected and cleaned

MP.PL.11.b

Laundry of protective clothing may be undertaken in house or by an external laundry facility. Staff do not launder their own protective clothing away from the site

MP.PL.11.c

Where protective clothing is not suitable for laundering (e.g. chainmail, gloves and aprons), they are cleaned at a frequency appropriate to the level of contamination during production (i.e. rinsed) and cleansed and disinfected/ sterilised as regularly as needed to minimise the risk of cross contamination

MP.PL.12

Where protective clothing is laundered on site, documented procedures are implemented (Revised)

How you will be measured

MP.PL.12.a

As a minimum, procedures ensure: - adequate segregation between cleaned and dirty clothes - effective cleaning and sanitisation of the protective clothing - use of perfume free detergent - if applicable, cleaned clothes are protected from contamination in transit e.g. by the use of covers or bags

Washing procedures

AIM: All personnel are trained and competent to perform their roles

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

Nobody starts work without an induction and supervision

MP.PL.13.b

A training plan is documented which identifies what training is required for which role

MP.PL.13.c

Where necessary training is given in different languages

MP.PL.13.d

For roles which impact on Critical Control Points, specific training is given and a level of competency is established prior to being left to complete the task unsupervised

MP.PL.13.e

Where training needs to be undertaken on the job, the employee is signed off as competent before being left to work unsupervised

MP.PL.13.f

All relevant personnel are trained in the site’s labelling and packing processes in order to ensure correct labelling and packing of products

MP.PL.13.g

Competency of contractors is verified by checking their membership to a recognised scheme/s, where these are available

Training plan, on the job training sign-off, contractor competency checks

AIM:

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

Training needs for each role and employee are reviewed and where needed refresher training is given

MP.PL.15

Records of training must be kept (Revised)

How you will be measured

MP.PL.15.a

A training record is available for all, including: - name - start date and confirmation of attendance - training given - date of training - duration of training - training provider - ongoing performance monitoring results or appraisals - For internal courses, a reference to the material, work instruction or procedure that is used in the training

MP.PL.15.b

Where staff are trained to undertake specific tasks, this is listed in the record

MP.PL.15.c

Records kept for at least 3 years after staff member has left employment

MP.PL.15.d

Training records include any relevant certificates of competency or licences held by the individual

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

They have access to external technical support and information, current relevant legislation and codes of practice

MP.PL.16.b

They attend training/ information events

Training record

More Standards

Beef & Lamb

Chicken

Crops & Sugar Beet

Dairy

Dairy Goats

Ducks

Fresh Produce

Pigs

Turkeys

Print this page

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.

Site search

Meat and Poultry Processing Standards

PEOPLE Version 4.0

More Standards

Download the Meat and Poultry Processing Standards Manual (V4)