Detailed guidance on the requirements for red/white/game meat production can be found in the Meat Industry Guide.
Please note this publication is not currently being updated or maintained. It does not reflect regulatory or policy changes as of 14 December 2019, such as the Official Controls Regulations (OCR) implementation.
- Meat Industry Guide - Content
- MIG - Chapter 1 - How to use the MIG
- MIG - Chapter 2 - Design and facilities
- MIG - Chapter 3 - Water supply
- MIG - Chapter 4 - Maintenance
- MIG - Chapter 5 - Cleaning
- MIG - Chapter 6 - Pest control
- MIG - Chapter 7 - Training
- MIG - Chapter 8 - Personal Hygiene
- MIG - Chapter 9 - Hazard Analysis HACCP
- MIG - Chapter 10 - Temperature Controls
- MIG - Chapter 11 - Acceptance and slaughter of animals
- MIG - Chapter 12 - Dressing of carcasses
- MIG - Chapter 13 - Microbiological criteria
- MIG - Chapter 14 - Cutting of meat
- MIG - Chapter 15 - Meat processing
- MIG - Chapter 16 - Traceability and labelling
- MIG - Chapter 17 - Wrapping and transport hygiene
- MIG - Chapter 18 - Waste and by-products
- MIG - Chapter 19 - Specified Risk Material SRM
- MIG - Chapter 20 - TSE testing
Official Controls Regulation
The OCR ensures that Competent Authorities (CAs) across Great Britain are conducting controls in a suitably rigorous and impartial manner.
