A revised policy for the transport of warm (above temperature) meat

A proposal consulted on in 2013 resulted in a revised policy to align FSA authorisation to transport warm (above temperature) meat from domestic ungulates, more closely to the requirements of Regulation (EC) No 853/2004. The policy applies from 2 March 2015. Domestic ungulates are hoofed animals, and these include cattle, pigs and sheep.

The resulting revised policy

Read the revised policy

The original proposal

What we asked:

The detail of the proposed changes can be found in the letter at the link below. In summary, the original proposals would mean that:

  • 'Warm meat' should leave the slaughterhouse immediately after activity in the slaughterhouse on the meat has ceased – such activity includes, where relevant, partial chilling and/or cutting in a co-located cutting plant.
  • Where the meat is not to be partially chilled, 'immediate' will be interpreted to mean three hours from the completion of post mortem inspection of the first animal slaughtered to be transported warm to the departure of the vehicle from the slaughterhouse. The three-hour time period is proposed as a practical maximum time to produce enough carcasses to load a vehicle.

The three hour figure would be a guideline, used by the FSA's Official Veterinarian together with an assessment of the food business operator's HACCP/food hygiene management systems:

  • the legal requirement of a two hour transport limit for warm meat to reach its destination must be observed
  • chilling of meat to reach legally required temperatures en route to places of destination more than two hours away must end
  • all current authorisations will be reviewed to ensure they are fully documented and record consistent information, including details relating to hygienic transport and the premises where the meat will be delivered

Government regulatory initiative that applies:

  • Accountability for Regulator Impact initiative.

More information about this initiative can be found via the link below.

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