Clean livestock

The aim of this policy is to ensure a consistent approach to categorisation of animals presented for slaughter and to minimise the risk of food poisoning caused by bacteria on dirty coats and fleeces of cattle and sheep. Excrement and mud on coats or fleeces (especially wet ones), can potentially contaminate meat inside the slaughterhouse when the coat or fleece is being removed.

Animals are inspected by the MHS at the ante-mortem stage for cleanliness and dryness against the categories identified in the policy. To prevent the contamination of meat and reduce risks to public health, the MHS will reject for slaughter any animal that does not meet the required standard of cleanliness described in the policy.

The criteria for identifying the cleanliness of cattle and sheep is separated into five categories, ranging from clean and dry to filthy and wet. Only livestock in categories 1 and 2 (clean and dry/slightly dirty and dry/damp) may proceed to slaughter for human consumption without further action being taken.

Following the application of new EU Food Hygiene Regulations from 1 January 2006, the responsibility for the production of safe food will lie more explicitly with the food business operator. All food business operators will be required to put in place appropriate controls that demonstrate they are managing food safety within their business. This includes cleanliness of animals at slaughter.

Two guidance booklets have been produced to advise livestock farmers on how to keep their animals clean prior to slaughter. These booklets contain practical guidance for producers who are involved in the beef and sheep supply chain on how to keep animals clean prior to slaughter.

You can either download (from the link below) or order a copy free of charge of either the 'Clean Beef Cattle for Slaughter – a guide for producers' or 'Red Meat Safety & Clean Livestock' by contacting:
Food Standards Agency Publications
Tel: 0845 606 0667
E-mail: foodstandards@eclogistics.co.uk