The FSA’s revised policy on the transportation of warm (above temperature) red meat of cattle, goats, pigs, sheep and other domestic ungulates from the slaughterhouse applies from 2 March 2015. This means it is necessary for food business operators at slaughterhouses to discuss with the Official Veterinarian all applications for new authorisations or changes to existing authorisations.
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Mae polisi diwygiedig yr Asiantaeth Safonau Bwyd (ASB) ar gludo cig coch (uwch na’r tymheredd) sy’n deillio o wartheg, geifr, moch, defaid a charnolion domestig eraill o’r lladd-dy yn gymwys o 2 Mawrth 2015. Mae hyn yn golygu bod yn rhaid i weithredwyr busnesau bwyd mewn lladd-dai drafod â’r Milfeddyg Swyddogol pob cais am awdurdodiad newydd neu unrhyw newidiadau i awdurdodiadau presennol.
Guidance to assist UK meat plant operators whose premises require approval and veterinary control under the European Union Food Hygiene Regulations.
A practical guide to help milk producers achieve the standards of hygiene required to conform to legislation that applies to milk production holdings.
Information on the law covering the home slaughter of livestock.
If you present cattle and sheep for slaughter, you must to ensure the animals meet acceptable levels of cleanliness. If you manage a broiler farm, make sure you have good biosecurity. It's essential to protect your birds.
The Food Standards Agency provides a range of services in approved meat premises across Great Britain. Some of these services are currently paid for by other Government departments, for example, checks on animal by product controls. Other services are charged to food business operators (FBOs).
These guidance notes are designed for bakers and similar small businesses that make and sell meat products.
Commission Directive 2001/101/EC amends the Food Labelling Directive (2000/13/EC), and introduces a European generic definition of meat for the purposes of labelling. The definition puts meat ingredient declarations in meat products on the same basis throughout the European Union, providing consumers with consistent and more transparent information.
This is a guide to regulatory compliance incorporating guidance on best practice relating to the labelling of added ingredients in meat products which have the appearance of a cut, joint, slice, portion or carcass of meat or of cured meat, whether cooked or uncooked. In this guidance such meat products are referred to as appearing like 'whole meats'.