Aim:

SITE

MP.ST.1

Standards

The site perimeter and grounds must be maintained in a clean and tidy condition

How you will be measured

MP.ST.1.a

Vegetation is managed

MP.ST.1.b

Rubbish and redundant equipment are kept in designated areas, separate from the lairage, livestock feed, packaging storage and food production areas

MP.ST.1.c

Rubbish does not accumulate

MP.ST.2

Standards

The premises must be designed, fabricated and finished in a manner suitable for its intended purpose and protect product from contamination risks

How you will be measured

MP.ST.2.a

The building is designed to: - prevent the entry of pests - minimise the accumulation of dirt, condensation and mould - avoid the shedding or flaking of paint

MP.ST.2.b

Windows and doors capable of being opened are screened and protected to prevent the entry of pests

MP.ST.2.c

Air conditioning/ ventilation equipment is not a cause for contamination

MP.ST.2.d

Drains in the production and storage areas are fitted with covers and traps, to collect meat/ materials and prevent the entry of pests

MP.ST.2.e

Waste water does not accumulate within the facility

MP.ST.3

Standards

Equipment must be constructed of materials suitable for food production

How you will be measured

MP.ST.3.a

Equipment is designed to allow thorough cleaning and disinfection

MP.ST.4

Standards

Designated, suitably designed changing and toilet facilities must be provided for all staff and visitors

How you will be measured

MP.ST.4.a

Facilities allow direct entry to production without having to go through any external areas

MP.ST.4.b

Toilets do not open directly into storage and food production areas

MP.ST.5

Standards

Facilities must be provided to segregate and allow the separate storage of clean protective clothing, from all other clothing and personal items

How you will be measured

MP.ST.5.a

Clean and dirty protective clothing is stored separately i.e. in separate containers

MP.ST.6

Standards

Handwashing and drying facilities must be provided at all access points to food production, storage and packing areas

How you will be measured

MP.ST.6.a

Hand washing facilities include: - water at a suitable temperature - non-perfumed soap - hand sanitiser

MP.ST.6.b

Facilities are not hand operated, i.e. the facilities are knee, elbow or sensor operated

MP.ST.6.c

Drying facilities include single use towels or electric hand driers

MP.ST.7

Standards

Effective, clean and tidy boot washing facilities must be provided on entrance and exit to the lairage and all production areas

How you will be measured

MP.ST.7.a

System effective for the type of footwear worn

MP.ST.7.b

Food-safe disinfectants used throughout the site

MP.ST.7.c

Unless site-specific boots are worn in the lairage, wash facilities and disinfectant facilities are provided.

MP.ST.7.d

If disinfectant is provided in the lairage, it is approved by Defra and supplied at General Order’s rates

MP.ST.7.e

Site users are made aware of the requirement to clean boots upon entry and exit

MP.ST.8

Standards

Smoking is only permitted in designated areas

MP.ST.9

Standards

If provided on site, catering facilities (including vending machines) must be suitably controlled to prevent contamination of products (New)

How you will be measured

MP.ST.9.a

Controls prevent introduction of allergens to the site and/or sources of food poisoning

MP.ST.10

Standards

Controls must be in place to prevent contamination of product by wood

How you will be measured

MP.ST.10.a

Wood, including wooden pallets are not used in areas where there is open food (production or storage), unless it is shrink wrapped

MP.ST.10.b

Wood is kept in designated areas

MP.ST.11

Standards

Controls must be in place to prevent contamination of product by glass and brittle materials

How you will be measured

MP.ST.11.a

Glass and brittle materials are not allowed in open food areas unless they have been protected

MP.ST.11.b

Glass windows are protected from breakage if they pose a risk to product

MP.ST.11.c

A record of where glass or brittle materials are in place on-site is kept

MP.ST.11.d

Items are regularly checked for damage on a frequency determined by location and risk

MP.ST.11.e

Damage is investigated, repairs undertaken where applicable and recorded

Glass/ brittle materials record, damage record

MP.ST.12

Standards

A documented procedure for the handling of glass and brittle material breakages must be in place (Revised)

How you will be measured

MP.ST.12.a

Procedure is trained out to relevant staff and implemented as necessary

MP.ST.12.b

As a minimum, procedure includes actions (in the event of breakage) to: - quarantine affected product - clean affected area - assess affected areas and provide authorisation to continue production - inspect clothing/footwear - safely dispose of contaminated product

Documented procedure

MP.ST.13

Standards

Controls must be in place to prevent contamination of product by metal implements such as knives, blades, needles and wires

How you will be measured

MP.ST.13.a

Knives, scissors, blades are identified (i.e. number, initials) and recorded on a register

MP.ST.13.b

A system of daily checks for knife damage and reporting of damage or loss to the line manager is in place

Knife register

MP.ST.14

Standards

A documented procedure for the damage or loss of metal implements must be in place

How you will be measured

MP.ST.14.a

Procedure is known to relevant staff and implemented as necessary

Documented procedure

MP.ST.15

Standards

Controls must be in place to prevent contamination of product by metals used in packaging and documentation

How you will be measured

MP.ST.15.a

Drawing pins, staples and paper clips are banned from production areas

MP.ST.15.b

Pens in use in production areas are metal detectable, all-in-one type

MP.ST.16

Standards

Controls must be in place to prevent contamination of boneless products by bone

MP.ST.17

Standards

Where other potential contaminants are identified, controls must be in place to prevent contamination

MP.ST.18

Standards

The site must have an effective pest control system in place (Revised)

How you will be measured

MP.ST.18.a

System includes, but is not limited to, site proofing, baiting, trapping

MP.ST.18.b

Evidence that control systems are effective through regular checks for vermin activity

MP.ST.18.c

Frequency of checks are risk assessed

MP.ST.18.d

Risk assessment reviewed whenever there is a change to the site which could have an impact on pest control and/or a pest issue has occurred

MP.ST.18.e

A Pest Control Plan is documented

Pest control plan
Risk assessment

MP.ST.19

Standards

The Pest Control Plan provides details on how vermin are managed and monitored (Revised)

How you will be measured

MP.ST.19.a

• The plan includes: - a site map that details current positions of bait points, electric fly killers, pheromone traps, etc. - measures to prevent bird ingress and/or roosting above loading/unloading areas - details on the frequency and type of inspections

MP.ST.19.b

Bait points are numbered

MP.ST.19.c

Pest control devices e.g. electric fly killers are positioned to avoid flying insects crossing processing areas

MP.ST.20

Standards

The pest control system must be managed by competent people (Revised)

How you will be measured

MP.ST.20.a

Managed by either a competent pest control contractor or a nominated trained staff member with the accountability to make decisions

MP.ST.20.b

Contractor competency demonstrated by membership of the BPCA, accredited membership of the NPTA or by the pest controller holding a relevant qualification

MP.ST.20.c

Staff member training meets legal requirements for training or registration and includes content on the selection of appropriate pesticides specifically approved for the intended situation and how to safely use them in accordance with manufacturer’s instructions

MP.ST.20.d

Staff are aware of the signs of pest activity and report these promptly to a manager

MP.ST.21

Standards

Where baits are used, they are suitable for use and used in accordance with manufacturer’s instructions

How you will be measured

MP.ST.21.a

Baits used are legally approved products, for the area that they are being used (as indicated in the manufacturer’s instructions)

MP.ST.21.b

Baits are palatable to vermin i.e. not mouldy or decayed, and replaced as recommended by the manufacturer’s instructions

MP.ST.21.c

Baits used are suitable for the target species

MP.ST.21.d

Baits are secure and inaccessible to non-target species

MP.ST.22

Standards

Pest control inspection reports must be kept and regularly reviewed to improve compliance (Revised)

How you will be measured

MP.ST.22.a

Results of pest reports are reviewed and analysed for trends at least annually or in the event of an infestation

MP.ST.22.b

Reports demonstrate that the site is actively managing pest control with no non-managed recurring issues

MP.ST.23

Standards

A pest management survey to review the pest control system is carried out and documented (New)

How you will be measured

MP.ST.23.a

Pest management survey is undertaken by a pest control expert at least annually

MP.ST.23.b

Pest control expert is a different person to whom undertakes the site’s routine pest control inspections

MP.ST.23.c

Survey reviews the site’s pest control system and makes recommendations for change, if required

MP.ST.23.d

Survey takes place at a time which allows inspection of facilities/equipment particularly where stored product is at risk of vermin

Pest management survey

MP.ST.24

Standards

A risk assessed, cleaning schedule is implemented

How you will be measured

MP.ST.24.a

Schedule outlines: - the site area or equipment to be cleaned - the frequency of cleaning

Risk assessment

MP.ST.25

Standards

Documented procedures for cleansing and disinfecting the site must be implemented

How you will be measured

MP.ST.25.a

Documented procedures outline: - the methods of cleaning, both cleaning as you go and deep cleaning, for each site area or equipment - chemicals - responsibilities

MP.ST.25.b

Implemented procedures ensure a site area and equipment is of suitable visual cleanliness

Cleaning schedule

MP.ST.26

Standards

Facilities must be provided for the cleaning of equipment and disinfection knives

How you will be measured

MP.ST.26.a

Facilities to disinfect knives by water or chemical means are available

MP.ST.26.b

If the disinfecting facilities are “water only” the facility enables: - blades to be fully immersed - regularly changing of water - water temperature to not fall below a minimum of 82°C

MP.ST.26.c

Water temperature/chemical concentration is regularly monitored

MP.ST.27

Standards

Checks must be in place to verify that knife sterilisers function at correct temperatures

How you will be measured

MP.ST.27.a

Where the check identifies non conformity, the root cause is determined and corrective action is implemented

Corrective actions

MP.ST.28

Standards

Prior to the commencement of production, a visual cleanliness check of the area and equipment must be undertaken (Revised)

How you will be measured

MP.ST.28.a

Limits of acceptable and unacceptable cleaning performance are defined for food contact surfaces and equipment

MP.ST.28.b

Limits are based on potential hazards to the production processing area e.g. foreign-body or product-to-product contamination

MP.ST.28.c

Responsible staff undertake the checks using the limits set

MP.ST.28.d

Where issues are identified, the root cause is determined, corrective action is implemented and records kept

Corrective actions
Acceptable & unacceptable cleaning performance limits

MP.ST.29

Standards

A risk-based environmental monitoring programme of testing must be in place to verify the effectiveness of the cleaning procedures (Revised)

How you will be measured

MP.ST.29.a

A sampling protocol is documented and includes identification of sample locations and frequency of testing

MP.ST.29.b

Testing reports are trended and reported to senior management

MP.ST.29.c

Test methods are identified in the sampling protocol and include rapid ATP or protein swab testing and/or microbiological testing

MP.ST.29.d

Control limits are defined

MP.ST.29.e

Where testing identifies an issue, the root cause is determined and corrective action is implemented. Where appropriate, the cleaning procedure is adjusted and preventative action plans put in place

MP.ST.29.f

The environmental monitoring programme is reviewed, as a minimum, annually and sooner if there is a need e.g. a change in conditions or process flow/equipment or product with positive test results

Sampling protocol
Testing reports

MP.ST.30

Standards

Chemical products must be suitable for use and used in accordance with manufacturer instructions (Revised)

How you will be measured

MP.ST.30.a

Only food grade chemical products are used in food production and storage areas

MP.ST.30.b

Products are used, in accordance with manufacturer’s recommended dilution rates and instructions

MP.ST.30.c

Products carry an appropriate label allowing easy identification

MP.ST.30.d

COSHH data sheets for chemicals in the store are held

MP.ST.30.e

Relevant staff are trained to understand outcome of COSHH risk assessment

COSHH data sheets
COSHH training records

MP.ST.31

Standards

Chemical products must be stored appropriately

How you will be measured

MP.ST.31.a

Cleaning chemicals have their own designated, lockable storage areas (cage/ room) away from food and packaging

MP.ST.31.b

Storage areas are kept locked when not in use

MP.ST.31.c

Access to chemicals are limited to staff that are trained and authorised to use the chemicals

MP.ST.31.d

Food grade and non-food grade chemicals are stored separately

Training records

MP.ST.32

Standards

Water and ice used in food production or for cleaning must be safe for use

How you will be measured

MP.ST.32.a

All water and ice is from a potable source

MP.ST.32.b

A programme of microbiological and chemical testing of water and ice is undertaken at a frequency based on risk and previous results.

MP.ST.32.c

Samples are taken from random outlet points (e.g. tap, hose end)

MP.ST.32.d

Water and ice test results are trended

MP.ST.32.e

Where a test identifies an issue, the root cause is determined and corrective action is implemented

Testing schedule, results and corrective actions

MP.ST.33

Standards

A schematic map of the water supply and water points on site must be kept

Water supply map

MP.ST.34

Standards

Gases used in packed product must be food safe and purchased from approved sources with a certificate of conformance

How you will be measured

MP.ST.34.a

Documentation from supplier confirms suitability for food use and certification information

Gas safety certificates

MP.ST.35

Standards

A documented plan for planned, preventative maintenance of buildings and equipment must be implemented

How you will be measured

MP.ST.35.a

Plan details: - location (site area or equipment name and location) - frequency of planned maintenance

MP.ST.35.b

Frequency of planned maintenance is based on risk assessment and manufacturer’s instructions

Maintenance plan

MP.ST.36

Standards

Maintenance procedures must be carried out in a manner that poses no risk of product contamination

How you will be measured

MP.ST.36.a

Where maintenance occurs in situ steps are taken to reduce the risk of contamination, including, but not limited to: - tool control, i.e. checking of tools in and out of the area - removal or protecting product or work areas from contamination - removal of lighting units from the processing area in order to replace glass tube bulbs or use of shatterproof or protected bulb

MP.ST.37

Standards

Lubricants used on equipment in the food production and storage area must be suitable for food contact and free from allergens

MP.ST.38

Standards

Following maintenance, the area or equipment is clean and free from contamination risks

How you will be measured

MP.ST.38.a

Following maintenance the production area is cleansed and disinfected

MP.ST.38.b

A hygiene clearance check with documented sign off is completed before production recommences and the area or equipment is used

Hygiene clearance check

MP.ST.39

Standards

A record of all maintenance carried out and subsequent hygiene clearance checks must be kept

How you will be measured

MP.ST.39.a

Maintenance records include: - the name of the person/ company that undertook the maintenance - the maintenance undertaken, and the date of the maintenance - the date of the hygiene clearance check

Maintenance records

MP.ST.40

Standards

On-site product testing laboratories must be suitably located and designed

How you will be measured

MP.ST.40.a

The laboratory is: - separate from the production area - designed and operated so that it poses no risks to product safety

MP.ST.40.b

Operation controls include restricted access, protective clothing, sampling procedures and disposal of laboratory waste

MP.ST.41

Standards

On-site laboratories are managed by trained, qualified and competent staff

MP.ST.42

Standards

A calibration schedule for all relevant equipment must be in place and implemented

How you will be measured

MP.ST.42.a

The schedule is based on risk assessment and manufacturer’s instructions

MP.ST.42.b

The schedule is specific to equipment on-site, and documented

MP.ST.42.c

The schedule covers all equipment used that is critical to food safety and legality

MP.ST.42.d

The schedule details equipment identifier, location and frequency of calibration

Calibration schedule

MP.ST.43

Standards

Documented procedures for carrying out the calibration of equipment must be followed (Revised)

How you will be measured

MP.ST.43.a

Procedure outlines: - calibration method including the calibration of reference measuring equipment e.g. master temperature probe, to a recognised national (i.e. ISO17025) or international standard - the parameters and critical limits for each piece of equipment - actions to be taken in the event of critical limits being exceeded

Documented procedures

MP.ST.44

Standards

Where the calibration identifies equipment to be operating outside of its specified limits, the root cause must be determined and corrective action implemented

How you will be measured

MP.ST.44.a

Corrective action implemented as per the documented procedures

MP.ST.45

Standards

Calibration results must be recorded and issues rectified

How you will be measured

MP.ST.45.a

• Records are kept detailing: - the result - the name of the person/ company that undertook the calibration - the root cause and corrective actions where relevant

MP.ST.45.b

Equipment is labelled with date of calibration, or identified and a corresponding record of calibration kept

Results and corrective actions

MP.ST.46

Standards

All storage facilities must be maintained in a clean, hygienic condition and be fit for purpose

How you will be measured

MP.ST.46.a

No visible signs of contamination

MP.ST.47

Standards

Products must be stored in suitable facilities

How you will be measured

MP.ST.47.a

Redundant equipment stored separately to product and packaging storage areas

MP.ST.47.b

Packaging stored separately to raw materials, food products and chemicals

MP.ST.48

Standards

Product must be stored appropriately to minimise the risk of cross contamination

How you will be measured

MP.ST.48.a

Food products have no direct contact with the floor: - exposed carcases and quarters are hung - cuts of meat are packed in containers and covered - boxed products are not placed directly on the floor

MP.ST.48.b

Carcases are not routinely in direct contact with the wall

MP.ST.48.c

Other products are not in direct contact with the wall at any time

MP.ST.48.d

No dripping of condensation onto exposed products

MP.ST.48.e

Wood, including wooden pallets, are not used in areas where there is open food (production or storage), unless it is shrink wrapped

MP.ST.49

Standards

Systems must be in place to ensure that product (including work in progress product) is held at the correct temperature throughout the production process

How you will be measured

MP.ST.49.a

The required temperatures for the various production areas are known

MP.ST.49.b

Temperature is regularly monitored: - chillers are alarmed (audible or visible), or - monitoring is of sufficient frequency (including weekends/ bank holidays if in use) to ensure temperatures are not exceeded

MP.ST.49.c

Corrective actions are taken in the event of a temperature failure

MP.ST.49.d

Documented procedures detail the system

Documented procedures

MP.ST.50

Standards

Systems must be in place to ensure finished meat products do not exceed the required temperatures

How you will be measured

MP.ST.50.a

The required temperatures are achieved under maximum load

MP.ST.50.b

Cutting rooms are: - temperature controlled with an ambient temperature of not more than 12 deg. C or - subject to a risk assessed system that minimises the time that product is kept in the cutting room

MP.ST.50.c

Risk assessed system may include bringing meat into the work room progressively

MP.ST.51

Standards

Following slaughter, carcases must be chilled to required temperatures (Revised)

How you will be measured

MP.ST.51.a

Carcases are chilled to: - Pork carcases maximum 5 deg. C - Beef, lamb and non-assured pig carcases maximum 7 deg. C - Poultry carcases and recovered offal maximum 4 deg. C

MP.ST.51.b

Hot carcases are only added to a chiller containing chilled carcases if: - it does not compromise the chilling regime - the surface temperature does not rise/ it doesn’t cause surface condensation on meat already in the chiller

MP.ST.51.c

Partially chilled meat is only transported if authorised by the Official Veterinarian and it can be demonstrated by documented evidence

MP.ST.51.d

Hot carcases (meat transported as soon as possible after slaughter): - meet FSA requirements including the implementation of an operating procedure shared with the Official Veterinarian - are not labelled and sold as Red Tractor Assured

FSA authorisation for transport of partially chilled meat (if applicable)

MP.ST.52

Standards

Finished meat products must not exceed the maximum required temperatures whilst on site

How you will be measured

MP.ST.52.a

Temperatures of chilled products do not exceed: - 7 deg. C beef, lamb and non-assured pork - 5 deg. C Red Tractor Assured pork - 4 deg. C fresh poultry and cooked meats - 3 deg. C fresh offal - 4 deg. C sausages, burgers - 2 deg. C minced meat

MP.ST.52.b

Temperatures of frozen products do not exceed: - -18 deg. C Assured frozen pork - -12 deg. C other frozen meats

MP.ST.52.c

Applies to finished products during storage and dispatch

MP.ST.53

Standards

Records of all temperature monitoring including any corrective action undertaken must be kept

How you will be measured

MP.ST.53.a

Product temperatures are regularly monitored including during weekends and bank holidays if manual monitoring methods are used

MP.ST.54

Standards

Procedures to ensure food is transported in a safe and hygienic manner are documented and implemented

How you will be measured

MP.ST.54.a

Procedures are documented

MP.ST.54.b

Procedures include checking vehicles to ensure they are: - clean and free from any visible contamination - suitable for use - refrigerated and able to maintain product at the required temperatures

MP.ST.54.c

A record of the check (including who completed the check) is kept

Transport checks

MP.ST.55

Standards

Food products must be transported in a secure manner

How you will be measured

MP.ST.55.a

The container is locked when unattended or sealed

MP.ST.56

Standards

Where checks identify an issue, corrective action must be undertaken

How you will be measured

MP.ST.56.a

If the vehicle was found to be of an unacceptable standard, the vehicle is not used and the issue is rectified

MP.ST.56.b

Details of the issue and corrective action are recorded

Corrective actions

MP.ST.57

Standards

During transport, product must be stored in a manner that minimises the risk of contamination

How you will be measured

MP.ST.57.a

Food products have no direct contact with the vehicle floor: - exposed carcases, quarters and bone-in cuts hung - cuts of meat are packed in containers and covered - boxed products are not placed directly on the floor

MP.ST.57.b

Wooden storage racks or pallets are not used to store “open” meat

MP.ST.58

Standards

Systems must be in place to ensure wastes are identifiable, categorised in accordance with legislation and disposed of in an appropriate manner

How you will be measured

MP.ST.58.a

Wastes are stored and disposed of in accordance with their categorisation

MP.ST.59

Standards

Waste must be stored in a controlled manner

How you will be measured

MP.ST.59.a

There is no accumulation of waste on-site

MP.ST.59.b

Wastes (including animal by-products) are stored in a manner that it does not cause contamination of product, or attract pests

MP.ST.59.c

Wastes are stored in appropriate containers i.e. animal by-products are stored in appropriately labelled, leak-proof containers

MP.ST.60

Standards

Waste must be collected regularly by licensed waste contractors and a record kept

How you will be measured

MP.ST.60.a

Frequency of collection prevents accumulation and reduces the risk of contamination/ attraction of pests

MP.ST.60.b

Record details: - transporter name - license details - destination - quantity - description - collection date

MP.ST.60.c

The record may be a waste transfer note from the contractor

Waste records

MP.ST.61

Standards

Where required by legislation the site must hold an Integrated Pollution Prevention Control (IPPC) permit

How you will be measured

MP.ST.61.a

Permits from the Environment Agency held where: - an abattoir has a carcase production capacity of 50 tonnes/ day or more - a site cutting and processing has a finished product capacity of 75 tonnes/ day or more

IPPC permit

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