Meat Industry Guide


The MIG is designed to assist UK meat plant operators whose premises require approval and veterinary control from Food Standards Scotland, under the European Union Food Hygiene Regulations.

As is stated in the guide (part one chapter 3):

  • The guide sets out the legal obligations that apply to food business operators in the meat sector, and provides advice on how these obligations can be met

  • Compliance with the law is not voluntary, but operators are not obliged to follow the advice in the guide as other ways of achieving compliance with the law may be equally valid

  • The guide is not an authoritative interpretation of the law, as only the courts have that power.

The guide has been developed and updated with the help of an editorial panel made up of industry organisations, enforcement authorities and FSS officials.

The UK Meat Industry Guide (updated Aug 2015) applies in Scotland. You can see the guide on

Hazard Analysis and Critical Control Point

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised way of managing food safety and protecting consumers, which all food business operators (except farmers and growers) must adopt. You can find out more about HACCP in our Regulation and enforcement page.

Related Publications/Resources