Guideline to

Global Red Meat Standard

Version 6.1
 Summary and rating
Company Name: Location:
Address: Plant Representative:
Audit date: Position:
Auditor: Audit: First on-site audit
Announced audit
Unannounced audit

Findings are ranked as: A: In full compliance with the criteria of the standard Factor
B: Area of concern that may lead to a nonconformity 0
C: Minor non-conformity (factor multiplied by 1) 1
D: Major non-conformity (factor multiplied by 3) 3
K: Critical non-conformity against pre-defined criteria (Knockout- marked red in the checklist)

Total items rated B: 0 Total items rate 0 Total items rated D: 0 Total items rated K: 0

No corrective action plan A corrective action plan has A corrective action plan has to be presented and closed Certificate cannot be issued.
required to be presented and closed out within 28 calendar days after completion of audit.
out within 28 calendar days
after completion of audit.

Compliance score: 0 Audit duration: Date Starting time Ending time

Max score: 1,498

Percentage: 100

Rating Groups:
100-97% compliance: Level I - Complete audit every year
96,9-90% compliance Level II - Complete audit every year
<90% compliance: No certification shall be granted. A new audit is required.

Certification will not be granted if the audit results in more than five major nonconformities or if the compliance score is less than 90%.
Company:
Audit date:
Auditor:
Only yellow marked cells are open for completion
"x" in relevant column gives automatical calculation of score
"x" in column NA if not relevant
NA
1. Management System
1.1 Management responsibility and commitment
1.1.1 The company shall establish a management system for quality,
food safety and animal welfare. The management system shall
be documented, implemented, maintained and continually
improved (K)
1.1.2 The company shall identify the processes needed to ensure
product safety and quality. The management system shall
measure, monitor and analyse the processes and implement
actions necessary to achieve planned results and continuous
improvement.
1.1.3 The company shall ensure that all necessary resources and
information in a timely manner are available to support the
operation and monitoring of the processes and to ensure
implementation, maintenance and improvement of the
management system.
The company shall establish a clear organisational structure,
which defines and documents the job functions, responsibilities
and reporting relationships for staff with management
responsibility for activities which could affect product safety and
quality. Documented job descriptions shall be available for all
employees with management responsibility.
1.1.4 All personnel shall have responsibility to report nonconformities
and potential risk related to quality and product safety to
identified persons with management responsibility.
1.1.5 The company shall provide evidence of commitment to the
development and implementation of the management system
and to continually improving its effectiveness especially by
communicating to the organisation the importance of meeting
the requirements relating to quality and food safety and animal
welfare.
1.1.6 The company shall have in place a hazard and risk management
system including prerequisite programmes to identify and control
food safety hazards, including allergens. The company shall
appoint a team leader who, irrespective of other responsibilities,
shall have the responsibility and authority to manage a HACCP
team and report to management on the effectiveness and
suitability of the food safety management system.
1.1.7 The company shall have a designated animal welfare officer
who is trained to supervise all matters/conditions relating to the
welfare of animals. The animal welfare officer shall report
directly to the company’s management. The animal welfare
officer shall receive regular training at intervals of max. 3 years.
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A B C D K W Score Notes
Verify that there is a documented management system,
including procedures for management of quality, food
safety and animal welfare as required by this standard.
3 Verification of implementation, maintenance and
development of the system is covered by several other
requirements - especially section 1.6 and 1.7.
Verify that the documentation of the management
system is comprehensive. All production processes at
the production site shall be included. All processes
influencing food safety and quality shall be included.
2 This is a general requirement to ensure that the
management system is comprehensive and that
relevant elements of the system are identified and
included.
Verify that there is a documented organisational
structure, which defines functions, authority,
responsibilitiy and reporting relationship for people with
management responsibility related to food safety and
quality. Documentation shall include documented job
descriptions for all employees with management
2 responsibility. Job descriptions must include authority
and responsibility.
Evaluate practice for reporting problems regarding
2 quality and product safety throughout the organisation.
Verify that management has communicated the
commitment to quality, animal welfare and food safety
to the organisation. See also section 1.7.
2
Evaluate practice regarding responsibility and authority
of the HACCP team leader in relation to the HACCP
system. Verify that a HACCP team leader has been
appointed and that the HACCP programme includes
2 prerequisite programmes and allergens.
Verify that a dedicated animal welfare officer has been
appointed. Evaluate competence and training in
relation to knowledge on animal welfare. Evaluate
2 authority and responsibility especially in relation to
reporting to management.
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NA A B C D K W Score Notes

1.2 Food safety policy

1.2.1 The company shall establish a clear, concise and documented
food safety policy and ensure that the policy is appropriate to the
role of the company in the food chain, conforms to legal
requirements and agreed product safety requirements of
customers
Verify that the company has a documented food safety
policy. Verify that the food safety policy is relevant to
the type of company and the type of products. Verify
3 that the policy conforms to legal requirements and
agreed customer requirements as related to product
safety.

1.2.2 The company shall encourage a food safety culture that Verify that management is encouraging a food safety
supports the food safety policy. Management shall ensure that culture (a guideline is enclosed based on Codex draft
the food safety culture is implemented at all levels throughout on elements important to build a food safety culture).
the company. Management has ensured that the policy has been
2 implemented and communicated to employees.
Employees must have an understanding of the policy
and practice food safety culture relevant to their
function.

1.2.3 Management shall ensure that relevant measurable food safety Verify that management has identified measurable food
objectives are monitored related to safety of the products safety objectives that are relevant to the type of
(section 1.7) product - and that performance related to the identified
objectives is monitored. Verify that evaluation of food
2 safety objectives is included in the management review
related to food safety of the products.

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NA A B C D K W Score Notes

1.3 Quality and animal welfare policies

1.3.1 The company shall establish a documented quality policy. The
quality policy shall include the obligation to produce products in
compliance with legislation and in accordance with agreed
customer requirements.
1.3.2. Management shall ensure that the quality policy is understood,
communicated and implemented at all levels throughout the
company.
Verify that there is a documented quality policy, which
is relevant to the type of company and the type of
2 products. Verify that the policy includes a commitment
to follow legal requirements and agreed customer
requirements as related to quality.
Verify that management has ensured that the policy
has been implemented and communicated to
2 employees. Employees must have an understanding of
the policy, which is relevant to their function.

1.3.3 Management shall ensure that relevant measurable quality Verify that management has identified measurable
objectives are monitored (section 1.7). quality objectives that are relevant to the type of
product - and that performance related to the identified
2 objectives is monitored. Verify that evaluation of quality
objectives is included in the management review.

1.3.4 The company shall establish a documented animal welfare Verify that there is a documented animal welfare policy,
policy. The animal welfare policy shall include the obligation to which includes an obligation to treat animals in
treat animals in compliance with legislation and in accordance compliance with legislation. The company shall be able
2
with best practise. to identify important animal welfare elements relevant
to the type of production.

1.3.5 Management shall ensure that the animal welfare policy is Verify that management has ensured that the policy
understood, communicated and implemented at all levels has been implemented and communicated to relevant
throughout the company 2 employees. Employees must have an understanding of
the policy, which is relevant to their function.

1.3.6 The company shall keep records of measures taken to improve Verify that records are kept of measures taken to
animal welfare. Evaluation of these records shall be included in 2 improve animal welare, and that such records are
the management review (section 1.7) included in the management review.

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Company:
Audit date:
Auditor:
Only yellow marked cells are open for completion
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"x" in column NA if not relevant
NA
1.4 Environment and Working Environment Policies
1.4.1 The company shall establish environmental objectives. Relevant
measurable objectives shall be monitored to ensure that the
environmental activities are in accordance with both legislation
and company requirements, including a continuous effort to
reduce the external environmental impact of the production.
1.4.2 The company shall demonstrate activities to reduce or minimise
the external environmental impact. The environmental impact
shall be reviewed annually in order to improve sustainability of
the production.
1.4.3 The company shall be responsible for worker health and safety.
This responsibility shall be established in an internal work safety
organisation. Internal assessment of the workplaces shall be
carried out at least every 3 years.
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Verify that management has identified measurable
environmental objectives that are relevant to the type
of production - and that performance related to the
identified objectives is monitored. Verify that the policy
1 includes a commitment to follow legal requirements
and company requirements. Verify that there is a
continuos effort to reduce the environmental impact.
Verify that the company can demonstrate activities that
may reduce the external environmental impact of
1 production and that these activities are evaluated
annually.
Evaluate documentation and records regarding work
safety issues in relation to the policy. Verify that the
1 company can demonstrate an internal work safety
organisation. An internal work safety organisation may
be a legal requirement.
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"x" in column NA if not relevant
NA
1.5 Internal audit
1.5.1 The company shall have a documented internal audit system in
place to cover the scope of the management system and all
elements of this standard. Internal audits shall be based on the
past performance of the activity and its significance in relation to
quality, animal welfare and food safety.
1.5.2 Trained and independent auditors shall make at least one
internal audit every 12 months to ensure that the management
system conforms and complies with the requirements of this
standard. Nonconformities and corrective actions shall be
documented.
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Verify that there is a documented audit plan, and that
planned audits have been executed. Verify that the
planning of audits is based on past performance of
activities and the significance of the activities in relation
2 to quality and food safety. Evaluate adequacy of the
scope of audit(s) as related to verification of
compliance with the requirements of the standard.
Verify that auditors are competent (or have received
documented training) and that they are independent in
relation to the activities they have audited. Verify that
2 each auditor has at least one internal audit per year.
Audits shall cover the entire management system.
Verify that corrective actions are documented.
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NA A B
1.6 Verification and improvement of the Management System
1.6.1 The company shall analyse the results of verification activities,
especially the results of internal and external audits and results
of inspections by authorities to confirm that the overall
performance of the management system meets the
requirements of this standard and the objectives of the
company. This analysis is an input to the management review
(section1.7).
1.6.2 The comapny shall ensure that the management system is
continually updated by evaluating the management system at
planned intervals. System updating activities shall be recorded
and reported as input to the management review (section 1.7).
The management system, especially the HACCP system and
food safety related processes shall be reviewed in the event of
any change that may impact food safety. Such a review shall
evaluate the need for changes to the food safety system,
including the food safety policy and food safety objectives.
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C D K W Score Notes
Verify that results of audits and inspections have been
analysed by managers responsible for quality and food
safety to ensure that the management system meets
2 the requirements of this standard. Verify that the result
of this validation is included in the management review.
Verify that updating activities are recorded and
reported as an input to the management review. Verify
that changes in the HACCP system are recorded and
included as input to the management review. Verify
that the management system is evaluated at planned
2 intervals at management reviews (section 1.7).
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NA A B C D K W Score Notes

1.7 Review of the Management System

1.7.1 The company shall establish a practice for an annual review of
Verify that a practice has been established for review
the management system to ensure that procedures, production
processes and resources are adequate and that the system in of the management system, involving relevant
2
place is still fit for purpose and continually improved. management representatives.

1.7.2 Management shall review all elements of the management Evaluate documentation and records of management
system. The review shall at least include an evaluation of: review for adequacy. Verify that the results of the
Food safety policy and objectives, evaluation is communicated to the relevant parties of
quality policy and objectives, environmental impact and the organisation. Verify that the management system
objectives, animal welfare policy and objectives, HACCP has been updated according to the results of the
system, food fraud mitigation plan, food defence plan, audit review.
results, inspections by authorities, recall procedures, traceability
system, performance of suppliers, cleaning performance, 2
consistency of supply, complaints and customer satisfaction,
training activities, updating of the management system . The
result of the review shall be documented and include updated
policies and objectives and required improvements of the
management system.

Section 1 Summary of section 1 - The management system Summary and conclusion on management
commitment, policies and objectives, and the
management review process.

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NA A B C D K W Score Notes

2. Quality System

2.1 General Requirements

2.1.2 The scope of the quality system shall include all products and
processes relevant to the certified production site. The company
shall establish control and monitoring activities to ensure
compliance with the requirement in this standard and customer
requirements. Any justified and agreed exclusions shall be
indicated on the certificate.
Verify that all products and processes at the production
site are included in the scope. Verify that control and
monitoring activities are appropriate, and that any
2 exclusions are justified and clearly defined. Verify that
exclusions do not have any impact on food safety.

2.2 Legislation
2.2.1 The company shall ensure that both national and relevant Verify that the company has access to relevant
international legislation in export markets are known and legislation as related to the products and markets. The
complied with. This includes all relevant legislation in the country 2 company must demonstrate how they ensure
of manufacturing as well as the country of known destination for knowledge on legislative requirements.
the products.

2.3 Customer Requirements

2.3.1 The company shall ensure that customer requirements are Verify that agreed requirements from customers are
known and that agreed requirements are complied with. implemented in product specifications, control
2 procedures, production design etc. The company must
demonstrate how requirements are implemented.

2.3.2 The company shall ensure that specific requirements agreed Verify that specific requirements regarding traceability
with individual customers regarding traceability and risk and risk assessment of the supply chain are complied
assessment of the supply chain are complied with. with - if such requirements are present. Some markets
or market segments may have specific requirements
2 regarding traceability. The company must explain how
such requirements are handled and incorporated into
the management system and procedures.

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NA A B C D K W Score Notes

2.4 Product specifications

2.4.1 Specifications (including special customer agreements) with a Verify specifications for adequacy of included product
description of product characteristics shall be available for characteristics (customer requirements). Verify that
finished products 1 there is product specifications for finished products.

2.4.2 Shelf life shall be established from data, experience, analyses or Evaluate how shelf life has been established. The
validated predictive models. company must demonstrate how they have reached to
the conclusion on shelflife of a product (which kind of
2 data has been used).

2.4.3 Shelf life data shall be available for pre-packed products. Verify that shelf life has been established for pre-
1 packed products. The company must demonstrate that
data is available for pre-packed products.
2.4.4 Shelf life guidelines for bulk products shall be available for Verify that shelf life guidelines are available for bulk
customers. products. The company must demonstrate how
1 guidelines for shelflife of bulk products is
communicated to customers.
2.4.5 Specifications for packaging and shipping shall be available. Verify that packaging and shipping specifications are
available. Verify that information related to temperature
requirements and other aspects of product safety
1 and/or shelflife of products is being considered.

2.4.6 Procedures must be in place to secure correct labelling of
products. Finished product shall be labelled according to the
applicable food regulations in the country of intended sale.
Finished products intentionally or potentially containing
allergenic materials shall be labelled according to the allergen
labelling regulations in the country of destination.
Verify that procedures are in place for correct labelling
of products. The company must demonstrate that
products are packed in correct packaging and correctly
labelled according to product specifications. Special
1 attention is required in case of changes to product
recipe, raw materials, supplier of raw materials, country
of origin of materials, legislation and allergens.

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2.5 Nonconforming products
2.5.1 All handling, disposal and control of nonconforming products
shall be defined in documented procedures, including
determination and implementation of corrective action in the
event of any significant nonconformity relating to product safety.
Records of actions shall be kept together with justification of the
action taken. In case of systematic deviations, documented
improvement activities shall be initiated.
2.5.2 Products that do not comply with product specifications or do not
conform to the monitoring results shall be identified.
2.5.3 The company shall prepare and implement appropriate product
hold and release procedures for nonconforming products.
2.5.4 An appointed member of staff shall assess nonconforming
products. If appropriate, the customer shall be involved in the
assessment.
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Verify that there is a documented procedure for
handling, disposal and control of nonconforming
products. Verify that appropriate actions has been
taken in case of system deviation.
2
Verify that procedures for product identification are in
place for non-conforming products. The company must
2 demonstrate how products are identified, including
identification of nonconforming products.
Verify that non-conforming products are handled in a
way to prevent unintended use or delivery of
2 nonconforming products. Verify that food is rejected
when contaminated, or if appropriate, treated or
processed to eliminate the contamination.
Verify that specific employees have been appointed to
assess nonconforming products. The company must
explain in which cases the customer shall be involved
in the assessment. This may be the case for private
2 label products.
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2.6 Product development

2.6.1 A procedure for the implementation of new products and Verify that a procedure for implementation of new
processes or changes of existing products and processes shall products and processes is in place. The company must
be in place. explain how new products and processes are
implemented.
1

2.6.2 Product formulation, manufacturing processes and the fulfilment Verify that the development of new products is based
of product specification shall have been ensured by factory trials on for example testing, prediction, research, scientific
and product evaluation. studies or based on experience from similar products.

2.6.3 The product shall be incorporated in the HACCP-system before Verify that it is ensured that new products and
production of final products (intended for sale) takes place. processes are included in the HACCP-system before
production takes place. The need for a hazard analysis
shall be considered in all cases. The company must
demonstrate how new products and processes are
3
incorporated in the HACCP-system. Demonstrate how
the HACCP-team leader is involved in the decisions.

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2.7 Sales
2.7.1 When an order is placed, the execution of that order shall be Verify that orders are incorporated in production
incorporated into production planning according to agreed order. planning in accordance with agreed requirements with
1 the customer. The company must demonstrate how
customer requirements are communicated to
production planning.
2.7.2 Customers shall be notified of any changes made to the agreed Verify that customers are notified in case of changes to
order agreed orders. The company must demonstrate criteria
1 for notifying customers and how this notification is
made.
2.7.3 The consistency of supply and levels of customer satisfaction Verify that procedures are in place for monitoring of
shall be regularly monitored. The results of this monitoring shall customer satisfaction and consistency of supply.
be included in the management review (section 1.7). 1 Evaluate monitoring results for regularity. Verify that
the results of monitoring is included in management
review.

2.8 Complaints procedures

2.8.1 The company shall have a procedure for handling complaints
and complaints data to control and correct shortcomings in
quality and product safety. The customer shall be informed on
the result of the handling of the claim.
Verify that procedures are in place for handling of
complaints. The company must explain how complaints
are handled and how data is used to correct
2 shortcomings in quality and product safety. Verify that
customers have been informed on the result of
handling claims.

2.8.2 Complaints shall be assessed by an appointed member of staff. Verify that persons with adequate authority and
2 responsibility are appointed to assess complaints.

2.8.3 Management shall evaluate complaint data to identify any Verify that complaint data are analysed to identify
problem related to the management system and to identify possible general problems in relation to quality and
possibilities of improvement. This evaluation shall be included in 2 food safety. Verify that evaluation of complaint data is
the management review (section 1.7). included in the management review.

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2.9 Traceability
2.9.1 The slaughterhouse shall maintain a traceability system,
enabling forward and backward tracing of products to a group of
farmers. (K)
2.9.2 All slaughter animals delivered shall be identified with a unique
supplier number. Alternatively another method for securing
traceability to the supplier shall be implemented.
2.9.3 All carcases shall be identified by a slaughter number, which can
be traced to a supplier number and the time of delivery.
2.9.4 The company shall maintain a traceability system enabling
tracing and tracking (one step forward and one step backwards)
of ingredients, packaging, nets or similar material in direct
contact with food at batch level.
2.9.5 The company shall establish, implement and maintain
appropriate procedures and systems to ensure a complete
record of in-process material or final product and packaging
throughout the production process.
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The company must explain the traceability system and
the auditor must verify that the system is implemented.
The company shall be able to demonstrate the
implementation. Verify that it is possible to trace and
track products to/from a group of primary producers.
The company must explain the definition of "group of
3 primary producers" to identify the level of traceability.
The group of primary producers could be defined by a
time slot, type of producer, location etc. The auditor
may conduct a traceability test during the audit, if
necessary.
The company must explain how supplier identification
is ensured at the point of delivery. Verify that it is
possible to trace the slaughter animals to the primary
3 producer, who has delivered the animals. Suppliers
must be identified by a supplier number (on ear tags,
tatoo etc.) or via transport documents and logistic
system.
The company must demonstrate connection between
supplier number and slaughter number. Traceability
3 from carcass to supplier must remain until cutting up
the carcass.
Verify that a traceability system is in place enabling
tracking and tracing of ingredients and materials, which
may come in direct contact with meat. The company
shall be able to demonstrate the implementation. The
2 company must define the batch level for the traceability
system. The auditor may conduct a traceability test
during the audit, if necessary.
Verify that procedures are in place to record final
products produced within a defined time slot. Verify
that procedures are in place to record packaging
2 materials (in contact with products) used for the
different type of products within a defined time period.
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2.9.6 The company shall establish, implement and maintain
appropriate procedures and systems to ensure a record of
purchaser and delivery destination for all meat products.
2.9.7 Finished products shall be marked with an identification
(establishment) number and a lot and date mark. The
identification number shall make it possible to identify the
producer, production site and country of origin. The date mark
shall indicate date of production or date of packing. The date
mark may be used as a lot mark.
2.9.8 Where the product has a specific provenance claim it shall be
possible to verify the source of the provenance claim; either
through verification of the traceability system or verification of
the methods of identification used at the production site.
2.9.9 Edible parts of the carcass (including blood for human
consumption) shall be maintained traceable to the carcass untill
the carcass is deemed fit for human consumption.
2.9.10 An annual test and evaluation of the traceability system shall be
carried out and documented. The test shall demonstrate both
forward and backward traceability. The result of testing of the
traceability system shall be included in the management review.
(section 1.7).
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Verify that procedures are in place to ensure that the
purchaser (customer) and delivery destination for meat
products are recorded. The company must explain the
2 system for recording of delivery destination to ensure
the possibility to recall products. The level of tracking
and tracing of products must be defined.
Verify that finished products are marked with an
identification number and mark(s) that includes
information which is sufficient to enable tracing.(date,
2 lot number etc.). The company must explain how
tracing and tracking can be done based on the
identification marks of finished products.
If there are products with specific provenance claims
(organic, location, feeding, animal welfare, branding
etc.), the company must demonstrate how to ensure
using the right animals/meat for this type of production.
2 Verify that it is possible during production to ensure
that animals/meat in compliance with the provenance
claim are used (identification, separation etc.) for the
specific production.
Verify that traceability to the carcass is maintained for
all edible parts until the carcass has been approved.
This can be done by identification, sequencing etc. It
3 may be necessary to approve some parts on a batch-
level (for example blood for human consumption).
Verify that a test of the traceability system is made
every year appropriate for the assortment. The test
must include both forward and backward traceability to
a defined level. Verify that the result of testing of the
3 traceability systems is included in the management
review. An actual product recall or withdrawal may
qualify as a test, if the activity has included use of
traceability system.
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2.10 Product Withdrawal and Recall Procedures

2.10.1 The company shall have a documented procedure for handling, Verify that there is a documented procedure for product
reporting and assessment of incidents, which leads to a product withdrawal or recalls. The company must demonstrate
withdrawal or recall. how a product withdrawal or recall is made. Verify that
2 procedures are in place for handling, reporting and
assessment of incidents in relation to product
withdrawal or recall.

2.10.2 The company shall appoint a Crisis Group responsible for
dealing with incidents, which may lead to a product withdrawal
or recall. The group shall be contactable all the time (24 hours a
day).
Verify that a Crisis Group has been established. Verify
that that the Crisis Group can be contacted at all times.
Evaluate the composition of the Crisis Group for
2 adequacy in relation to control of food safety and
effectively recalling products.

2.10.3 Any affected products shall be traced, located and identified Verify that any affected products are located. The
both internally and externally. company must demonstrate how affected products are
located in case of a withdrawal or recall. It must be
2 possible to locate products already distributed to
customers, at cold stores, under transportation and
internally. The company must explain who is
responsible for locating the products.

2.10.4 In the event of a product recall, the authorities shall be informed Verify that a procedure is in place to inform the
in due time. authorities in due time in case of a recall. The company
must demonstrate how authorities are informed in case
2 of a product recall. Authorities must be informed if the
recalled product may pose a risk to public health.

2.10.5 In the event of a product recall, the Certification Body issuing the
current certificate for the site against GRMS shall be informed
within three working days of the decision to issue a recall.
2.10.6 Any course of action taken, which has led to a product
withdrawal or recall, shall be documented.
Verify that a procedure is in place to inform the
Certification Body in case of product recalls. Verify that
2 the Certification Body has been informed in case of
product recalls.
Verify that actions in relation to product recalls and
product withdrawals has been documented. Evaluate
2 documentation (systematic and comprehensive).

2.10.7 An annual test and evaluation of product withdrawal and recall
procedures shall be carried out and documented. This
evaluation shall be included in the management review (section
1.7).
Verify that an annual test of product withdrawal and
recall procedures are made. The test must include
2 locating products and information of authorities. Verify
that evaluation of recall procedures are included in the
management review.

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"x" in column NA if not relevant
NA
2.11 Purchasing
2.11.1 The company shall establish, implement and maintain
appropriate procedures and systems to ensure an identification
of any outsourced production, inputs or services related to food
safety.
2.11.2 Documented specifications shall be available for all products,
materials, utilities and services purchased or provided which
have an effect on quality or product safety. A defined
specification review process shall be in place and specifications
shall be maintained, securely stored and readily accessible
when needed.
2.11.3 A catalogue of meat suppliers to the production site shall be
available and it shall be registered which species are delivered
by each supplier. Suppliers of raw/fresh meat shall be certified
by a GFSI approved standard. If suppliers of raw/fresh meat are
not meeting this requirement, specific requirements for raw/fresh
meat purchase shall be defined and documented.
2.11.4 The origin of all slaughter animals shall be known. (K)
2.11.5 Production of slaughter animals shall be in accordance with a
Good Agricultural Practice programme, which for pig production
shall include a risk based surveillance programme for
Salmonella.
2.11.6 The company shall have in place defined requirements for the
procurement of slaughter animals regarding control of prohibited
substances such as hormones, antibiotics, medicines, heavy
metals and pesticides.
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The company must demonstrate how outsourced
activities are controlled (authority and responsibility).
Verify that outsourced production and services are
1 identified. Typical examples of such activities are
cleaning, transportation, freezing of products etc. In
most cases there will be a contractual arrangement to
control such activities.
Verify that documented specifications for purchased
products, materials, utilities and services are available
when needed. The company must demonstrate the
2 procedure for review of specifications before approval
and how specifications are maintained and stored.
Verify that there is a listing of approved suppliers of
meat specifying the species delivered by each supplier.
Verify that suppliers of meat to the production site are
certified to a GFSI approved standard. The company
3 must demonstrate how other suppliers are approved.
Evaluate documented and defined requirements for
non-GFSI certified suppliers in relation to quality and
food safety.
Verify that the country of origin of the slaughter animals
are known at the point of delivery. In case animals are
born in one country and grown in another country the
3 records must contain the name of both countries.
Evaluate records (systematic and comprehensive).
Verify that specific requirements are documented in
relation to production of slaughter animals. This could
be a Code of Practice or a certified farm assurance
standard – including animal welfare, health, use of
veterinary medicine, feed and traceability – made by
1 the company itself, an industry association or a private
sector body. Verify that for pig production it includes a
surveillance program for Salmonella in accordance with
the expected prevalence of Salmonella.
Verify that the company has defined requirements
regarding control of prohibited substances. This may
2 be controlled by the authorities, but the requirement
must be defined by the company.
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"x" in column NA if not relevant
NA
2.11.7 Ingredients, packaging and other materials shall be purchased
from approved suppliers in compliance with purchasing
specifications. A catalogue of approved suppliers shall be
available.
2.11.8 Use of non-approved suppliers shall be acceptable on a specific
delivery provided that the facility of the supplier has been
assessed and the supply meets the specification. Any use of
non-approved suppliers shall be subject to specific criteria that
apply to the specific delivery and traceability shall be ensured.
2.11.9 Contracts shall be in place for hauliers, external storage
facilities, pest controllers, cleaning contractors and laundry
suppliers.
Transport of meat and meat products shall be subject to specific
requirements regarding hygiene and temperature and shall be
transported under conditions which minimise the potential for
microbial, chemical or physical contamination.
2.11.11 Any process equipment, materials or packaging that come into
contact with the meat shall be in compliance with regulations as
regards to use in the production of food for human consumption.
2.11.12 Approval of suppliers shall be based on a documented risk
assessment. Special attention should be placed on evaluating
risk of food fraud. Externally sourced materials and services,
which have an effect on food safety shall be identified and
conform to food safety requirements, including food fraud
mitigation plan requirements.
2.11.13 Quality requirements to the supplier shall be based on company
requirements and experience with each supplier.
2.11.14 The performance of suppliers shall be continually reviewed. The
results of evaluations, investigations and follow up actions shall
be recorded. The need for supplier audits shall be based on
experience of the product or service and risk assessment. This
evaluation shall be included in the management review (section
1.7).
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Verify that there is a catalogue of approved suppliers.
Verify that procedures for approval of suppliers are
1 implemented. The company must demonstrate how
suppliers are evaluated and approved.
Verify that a procedure for use of non-approved
suppliers is in place. The company must demonstrate
that if non-approved suppliers are used, it will be
1 against specific criteria that apply to a specific delivery.
Verify that contracts are in place with external
suppliers. That external suppliers are identified.
Transport vehicles must be approved for animal
1 transport. Any condition that can pose a risk to food
safety must be part of the contract with cleaning
contractors and laundry suppliers.
Verify that specific requirements regarding hygiene and
temperature is part of the agreement (specification)
1 with suppliers of transport.
The company must demonstrate how approval is
made. Verify that approval of suppliers includes a
requirement that supplied products shall be in
1 compliance with regulation for use in the production of
food for human consumption.
Verify that a documented risk assessment has been
made in relation to the different type of suppliers.
Suppliers of materials and services which have an
3 effect on food safety must be evaluated against food
safety requirements, including food fraud mitigation
plan requirements.
The company must demonstrate how quality criteria
are defined and how suppliers are evaluated. Verify
1 that quality requirements to the supplier are based on a
combination of company quality requirements and
experience with the individual supplier.
Verify that performance of suppliers are monitored. The
method of monitoring must be based on experience
with the individual supplier and risk assessment.
Monitoring of performance may include audits,
2 questionnaires and evaluation of products and
services. Verify that the evaluation of supplier
performance is included in the management review.
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2.12 Control of documentation and records

2.12.1 All documents in the management system shall be Verify that documents are approved. The company
comprehensive and approved. 1 must demonstrate how documents are developed and
approved.
2.12.2 All documents in the management system shall be controlled Verify that documents are controlled and identified. The
and uniquely identified including relevant documents of external company must demonstrate the control of documents,
origin. 1 including issuing, approval, distribution and
identification of documents.
2.12.3 All documents in the management system shall be updated Verify that documents are updated. Special attention
whenever necessary. 1 should be brought to changes of documents.

2.12.4 Documents shall be securely stored and readily accessible when
needed. Documents shall be accessible at relevant points
throughout the company, and remain legible and readily
identifiable.
2.12.5 Unintended use of obsolete documents shall be prevented.
Obsolete documents shall be identified as such and kept for a
minimum of 3 years.
Verify that documents are securely stored and
accessible at relevant points throughout the company.
1 All relevant documents must be available in writing or
electronically.
Verify that obsolete documents are identified and that
unintended use is prevented. Verify that obsolete
documents are kept for minimum 3 years.
1

2.12.6 Records shall be kept for a defined time (minimum 1 year) in
accordance with the shelf life of the products. A back-up system
with defined frequencies shall be in place for electronic records.
All records shall be properly kept to avoid loss and changes.
2.12.7 Only authorised personnel may alter records. Original records
shall not be deleted.
2.12.8 The person recording or altering records shall sign and date the
alteration in question. A password is required for electronic
recording.
Section 2 Summary of section 2 - the quality system
Verify that records are properly kept to avoid loss and
changes. Verify that a back-up system is in place.
1 Verify that records are kept for a defined time in
accordance with shelf life of the products. The defined
period for product shelflife must be realistic.
Verify that change in records is traceable, and that only
1 authorised persons have made changes in records.
Original records are not deleted.
Verify that alterations in records are dated and signed.
For electronic recordings a password is required to
1 ensure that unintended change of records is avoided.
Alterations must be traceable to the person, who made
the alteration.
Make a summary and conclusions on the development
and implementation of the quality system, including
handling of documentation and records, legislation,
customer requirements and product specifications.
Make a summary and conclusion on traceability,
product recall and control non-conforming products.
Conclusions on purchasing, product development,
sales and handling of complaints shall also be included
in the summary of this section.

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"x" in relevant column gives automatical calculation of score
"x" in column NA if not relevant
NA
3. Food safety system
3.1 General requirements
3.1.1 The scope of the food safety system shall include all products
and processes relevant to the certified production site. The
company shall establish, implement and maintain documented
and detailed procedures and instructions for all processes and
operations having an effect on food safety. Any justified and
agreed exclusions shall be indicated on the certificate.
3.1.2 The company shall evaluate and update the food safety system
to ensure that the system reflects the activities of the company
and incorporates the most recent information on the food safety
hazards subject to control. The evaluation shall be included in
the management review (section 1.7).
3.1.3 Where the company chooses to outsource any process that may
affect end product conformity, the company shall ensure control
over such processes. Control of such outsourced processes
shall be documented within the management system.
3.1.4 The company shall have a documented procedure to ensure that
any product, which does not conform to food safety
requirements, is clearly identified and controlled to prevent
unintended use or delivery
3.1.5 The company shall have procedures to manage potential
emergency situations and accidents that can impact food safety,
including fire and disruptions of water and energy supplies.
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Verify that all products and processes at the production
site are included in the scope. Verify that documented
procedures for food safety are included in the
3 management system as specified by this standard.
Verify that exclusions do not have any impact on food
safety.
Verify that the food safety system is updated and
reflects the activities of the company (all activities at
the production site are included) and that the result of
2 the hazard analysis is included. Verify that the
evaluation of the food safety system is included in the
management review.
Verify that outsourced processes are documented and
controlled by the management system. Control may
2 include specifications, contracts, inpection,
performance monitoring, audits, certificates etc.
Verify that there is a documented procedure for
identification of products, which does not conform to
3 food safety requirements.The company must
demonstrate how they assess nonconformity in relation
to the food safety requirements.
Verify that procedures are in place to manage
emergency situations and accidents. The company
must demonstrate that they have an emergency plan
1 that includes emergency situations and accidents such
as fire, disruptions of water and energy supplies, etc.
Management authority and responsibility must be
defined.
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"x" in column NA if not relevant
NA
3.1.6 Procedures shall be in place to manage unforeseen hazards
(sabotage, vandalism, natural disasters etc.).
3.1.7 Procedures shall be in place to control the risk of allergens. This
shall include risk assessment of allergen cross contact and
implemented controls to reduce or eliminate the risk of cross
contact. Risk assessment of allergens shall be included in the
Hazard Analysis.
3.1.8 The company shall make a documented food fraud vulnerability
assessment and identify and address food fraud vulnerabilities
related to public health risk.
3.1.9 The company shall have a documented Food Fraud Mitigation
Plan in place to mitigate the public health risks from the
identified food fraud vulnerabilities. The Food Fraud Mitigation
Plan shall be supported by the management system (section
1.7).
3.1.10 The company shall perform a documented assessment of
threats related to food safety.
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Verify that procedures are in place to manage
unforeseen hazards such as sabotage, vandalism,
natural disasters etc. The company must demonstrate
that they are ready to manage such unforeseen
1 hazards. Food Defence Plan and Food Fraud
Mitigation Plan must be included. Management
authority and responsibility must be defined.
Verify that the risk assessment as regards to allergens
is included in the Hazard Analysis. Special attention to
risk of cross contact should be made. The potential for
allergen cross contact and for contamination may be
reduced by adequate food safety controls and
operating practices or effective design, including
3 separation of operations in which allergen cross
contact and contamination are likely to occur. Evaluate
location, time, partition, air flow systems, dust control
systems, enclosed systems or other means
implemented to reduce the risk of allergen
contamination.
Verify that there is a documented food fraud
vulnerability assessment. The company must identify
possible food frauds related to its products. Public
health risk related to the identified frauds must be
estimated. Any vulnerabillities related to products,
3 processes and production site for the identified food
frauds must be adressed. The result of the assessment
is a set of food fraud vulnerabillities. Food frauds
related to public health risk must be adressed.
Verify that the company has a documented Food Fraud
Mitigation Plan that covers the scope of certification.
3 Verify that the evaluation of the Food Fraud Mitigation
Plan is included in the management review.
Verify that there is a documented assessment of
threats related to food safety. The company must
identify possible threats related to its products,
processes and production site. Public health risk
3 related to the identified threats must be estimated. Any
issues which may have an impact on public health
must be adressed. The result of the assessment is a
set of threats.
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NA
3.1.11 The company shall have a documented Food Defence Plan in
place to minimize the identified threats. The Food Defence Plan
shall be supported by the management system (section 1.7).
3.1.12 The company shall communicate appropriate information
throughout the food chain regarding safety issues related to its
products, in particular in relation to product information,
contracts and order handling.
A B C D K W Score Notes
Verify that the company has a documented Food
Defence Plan that covers the scope of certification.
3 Verify that the evaluation of the Food Defence Plan is
included in the management review.
Verify that information regarding handling of products,
preparation of products, storing of products, content of
ingredients, content of allergens and other issues
related to the safety of the products are included in
1 labelling, specifications, contracts etc. The company
must explain how they ensure that such information is
transferred down the supply chain.

Section 3 Summary of section 3 - the food safety system Make a summary and conclusion on the development
and implementation of the food safety system including
control of threats and health risks related to the
production and the products.

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NA
4. HACCP System
4.1 General Requirements
4.1.1 Food safety control shall be based on Codex Alimentarius
HACCP principles and include relevant bacteriological, chemical
and physical hazards including allergens. The system shall be
systematic, comprehensive and thorough. The system shall
include PRP (prerequisite programme).
4.1.2 The scope of the HACCP system shall be defined per product or
product category and per process line or process-location.
Hazards relevant to food safety shall be controlled in critical
control points (CCP) and/or by PRP measures, including
documented procedures and work instructions.
4.1.3 Current risk assessments from industry organisations or other
similar sources shall form the scientific and/or technical
foundation. The HACCP system shall be capable of
accommodating change, such as advances in equipment
design, processing procedures or technological developments.
4.2 HACCP team
4.2.1 The management shall create a HACCP team consisting of
representatives from management, and from departments
responsible for production, quality, food safety and engineering.
The HACCP team shall ensure that representatives with relevant
knowledge are included in the team when required.
4.2.2 The HACCP team leader shall possess competent HACCP
knowledge.
4.2.3 The HACCP team members shall receive training in the HACCP
principles.
4.2.4 The HACCP team shall establish the requirements for HACCP
control. The quality department participates whenever required.
4.2.5 The HACCP team shall document meetings in protocols or
minutes.
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Verify that the HACCP system is based on Codex
Alimentarius priciples. Verify that the system includes
3 PRP (or good manufactering practices) programmes.
Verify that the system is documented.
Verify that all processes and production lines at the
production site are included in the HACCP system.
3 Verify that relevant hazards have been identified,
documented and controlled in CCPs.
Verify that there is a documented risk assessment.
Evaluate the risk assessment (scientifique evidence,
technical foundation including historical data). The
2 company must be able to demonstrate how the system
accomodate to change (reviews of the risk assessment
as a result of change in production, technology,
methods etc.).
Verify that a formal HACCP team has been
established. The team shall include representatives
from management in production and engineering
1 departments.
Verify that the appointed HACCP team leader possess
2 competent HACCP knowledge (education, certficates,
practical experience).
Verify that the HACCP team members have received
training in HACCP principles. Training could be internal
1 or external training. In case of in-house training the
trainers must fulfill the requirements in section 4.2.2.
The company must demonstrate the involvement of the
HACCP team and the quality department in developing
2 and maintaining the HACCP system. Verify that
requirements for the HACCP system have been
established by the HACCP team.
Verify that HACCP team meetings are documented.
2
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NA
4.3 Hazard Analysis
4.3.1 A hazard analysis shall be carried out for all processes/product
lines or product/product category should be based on the
following elements:.Description of materials, including meat,
ingredients, packaging specifications, product specifications,
working instructions and packing instructions; identification of
intended use of the product, including consideration of
consumers particularly susceptible to certain food hazards; flow
diagrams for processes, including returned products and re-work
if relevant; identification and assessment of severity of
consequences and likelihood of occurrence for all known
bacteriological, chemical and physical hazards.
4.3.2 The HACCP team shall verify the accuracy of the flow diagrams
used in the hazard analysis by on-site audit at least annually.
The verification shall be documented.
4.3.3 The company shall ensure that allergenic ingredients are known
and that the risk of cross contamination is assessed.
4.4 Control of Critical Control Points (CCPs)
4.4.1 Relevant hazards shall be controlled in CCPs, which shall be
identified using a systematic method. The control of CCPs shall
be documented in a HACCP plan.
4.4.2 Each CCP shall include a definition of method and frequency of
monitoring, identification of personnel responsible for monitoring
and a definition of records to be kept.
4.4.3 Control measures shall be in place for all relevant hazards to
prevent or eliminate the risk or reduce it to an acceptable level.
4.4.4 Relevant parameters shall be selected for monitoring every CCP
and these must be capable of demonstrating the conformity of
the control measure.
4.4.5 A critical limit shall be established for monitoring parameters to
ensure hazards are eliminated or reduced to an acceptable
level.
4.4.6 For each CCP, specific corrective actions shall be in place,
which come into force when the monitoring system shows
results exceeding the critical level. The person responsible for
corrective action shall be identified.
4.4.7 Corrective actions shall be recorded, including actions taken for
products produced during the deviation, according to
requirement in section 2.5. (K)
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Verify that a documented hazard analysis has been
made based on the Codex Alimentarius HACCP
principles. Severity of consequences to public health
risk and likelihood of occurrence must be argued by the
company. Reference can be made to scientific
materials, materials from industry associations,
3 research organisations, universities, company data etc.
Evaluate identified hazards and control of CCPs in
relation to the hazards analysis made.
The company must demonstrate how flow diagrams
are verified. Verification activities must be documented.
2 Evaluate documentation (systematic and
comprehensive).
The company must demonstrate how allergenic
ingredients are identified and controlled. Verify that
allergenic ingredients used at the production site are
3 known. Verify that risk of allergenic cross
contamination has been included in the hazard
analysis.
Verify that control of identified CCPs is documented in
3 a HACCP plan.
Verify that control methods of CCPs are documented
and includes definition of method and frequency of
3 monitoring. Evaluate definition of authority and
responsibility as related to monitoring activity.
Verify that hazards identified in the hazard analysis are
controlled either by CCPs, GMP or PRP measures.
3 Verify that appropriate control measures are in place
for relevant hazards.
Verify that monitoring is in place according to the
3 HACCP plan. Evaluate practice related to capability of
ensuring product safety.
Verify that critical limits are established in relation to
monitoring activities. The company should argue critical
3 limits (legal requirements, scientifique evidence,
historical data etc.).
Verify that specific corrective actions are in place in
case of exceeding critical limits for monitoring activities.
3 Authority and responsibility must be defined.
Verify that appropriate actions are taken (corrective
3 action) and are recorded in case of nonconformities
related to product safety.
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NA
4.5 Maintaining the HACCP system
4.5.1 The company shall determine validation and verification
activities. Documented activities shall ensure the function of the
control measures and that the extent of monitoring is appropriate
and adequate. The results of the activities shall be recorded.
The HACCP system shall also be reviewed in the event of any
change that could impact food safety.
4.5.2 The HACCP system shall be re-assessed annually to ensure
that the system is appropriate and adequate. The HACCP team
shall evaluate relevant aspects, including improvements that
may have an influence on food safety. The results of the
evaluation shall be recorded. The evaluation shall be included in
the management review (section 1.7).
Section 4 Summary of section 4 - The HACCP system
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Verify that the frequency for verification and validation
activities (audit, test etc.) in relation to the HACCP
system has been determined. Verify that verification
2 and validation activities has been performed and
recorded. Verify that the HACCP system has been
validated e.g. in connection with change.
Verify that the HACCP system has been evaluated
annually by the HACCP team. Evaluation should
include reports on corrective actions, internal audits,
1 external audits and inspections by authorities. Verify
that the results of this evaluation is included in the
management review.
Make a summary and conclusion on the development
and implementation of the HACCP system.
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NA A B C D K W Score Notes

5. Production site standards

5.1 Access
5.1.1 The company shall maintain controlled access to prevent Verify that the access to the production site is
unauthorised entry 2 controlled. Controlled access could be gates, guards,
locked doors with video surveillance etc.

5.2 External Areas

5.2.1 The factory area shall be clearly identified, and it must be The company must be able to identify the limits of the
located and maintained to prevent contamination from the production area and how it is separated from other
environment and enable the production of safe products. areas. Evaluate the location and maintenance of the
1 factory area in relation to prevention of contamination
from the environment, including roads, yards and
parking lots.

5.2.2 The surface of external areas shall be consolidated and properly The company must demonstrate that the surface of
drained. 1 external areas are consolidated and properly drained.
5.2.3 Vegetation on external areas shall be kept to a minimum and Verify that vegetation on external areas are kept to a
clear from the buildings. Vegetation must not provide a habitat 2 minimum, and especially that vegetation is clear from
for rodents. production facilities.
5.2.4 External areas shall be kept tidy to minimise the risk of pests. Verify that areas are kept clean and tidy, e.g.
1 maintenance of area, storing of equipment, and
practice for removing litter and waste.

5.3 Staff facilities

5.3.1 The company shall provide changing facilities with lockers, Verify that staff facilities include changing facilities with
showers and toilets. 1 lockers, shower facilities and toilets. Is there adequate
lighting to ensure evaluation of cleaning.

5.3.2 Smoking and eating is prohibited outside designated areas. Verify that smoking (including e-smoking) and eating is
prohibited except in designated areas. Eating food,
1 chewing gum, drinking beverages or using tobacco
shall be confined to other areas than where food may
be exposed - or outside the factory.

5.3.3 The company canteen facilities shall have a self-assessment Verify that canteen facilities have a documented self-
programme. assessment programme, including handling,
1 preparation and storage of food. Evaluate the
programme in relation to reducing risk of contamination
of products.
5.3.4 The company shall provide temperature monitored refrigerators Verify that there is refrigerators available for storing
for storing lunch boxes. 1 lunchboxes. Verify that temperature is monitored and
that refrigerators are kept clean and tidy.

5.3.5 Staff facilities shall be designed and operated so as to minimise Verify that the design and operation of staff facilities
food safety risks. Canteens and staff facilities shall be kept clean 1 include considerations on product safety issues (risk of
and tidy. contamination of products) and are clean and tidy.

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NA
5.4 Buildings, facilities and process equipment
5.4.1 Buildings and facilities shall be suitable for the intended
purpose. Production areas and process equipment shall not
pose any risk of contamination and shall be maintained and
easy to clean.
5.4.2 Equipment shall be suitably designed for the intended purpose
and shall be used and stored so as to minimise food safety risk.
5.4.3 Plans showing the flow of materials, products, waste and human
traffic through the company shall be available.
5.4.4 Facility design, construction, layout and product flow shall
minimise the risk of product contamination.
5.4.5 Building plans showing water and waste pipes shall be available.
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Verify that buildings and facilities are suitable for the
purpose of food production, maintained and easy to
2 clean.
Verify that equipment used is designed for the purpose
of food production, maintained and easy to clean.
Equipment includes machinery, trays, bins, protective
clothing, knives etc. Verify that equipment and utensils
are designed, constructed and used appropriately to
2 avoid adulteration of food with lubricants, fuel, metal
fragments, contaminated water or any other
contaminants. Is equipment installed so as to facilitate
cleaning and maintenance of the equipment and of
adjacent spaces.
Verify that updated plans are available. Evaluate plans
1 (comprehensive).
The company must demonstrate that production has
been designed to minimise risk of product
contamination. Above mentioned plans may be used
for the demonstration. The plant must be suitable in
size, construction and design to facilitate maintenance
and sanitary operations. Verify that food contact
surfaces are corrosion resistant, made of nontoxic
2 materials and designed to withstand the environment,
cleaning compounds, sanitizing agents and cleaning
procedures. Verify that seams on food contact surfaces
are smoothly bonded to minimize accumulation of food
particles, dirt and organic matter to minimize the
opportunity for growth of microorganisms.
Verify that updated building plans are showing water
pipes and waste water pipes. The water supply must
be adequate for the operations intended and must be
derived from an adequate source. Runnig water at a
suitable temperature, and under pressure as needed,
1 must be provided in all areas where required for the
processing of food, for the cleaning of equipment,
utensils, and food packaging materials or for employee
sanitary facilities.
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NA
5.4.6 Water (including steam and ice) used shall be potable or
approved by the authorities for the intended use, and subject to
regular microbiological and chemical analysis.
5.4.7 The company shall perform planned maintenance for process
equipment, buildings and external areas. A system of planned
maintenance shall be in place for all items of equipment, which
may be critical to product safety.
5.4.8 Production of high-risk products shall be in designated areas to
prevent the risk of cross-contamination.
5.4.9 Safety measures shall be taken to avoid reflux in water pipes
and access by rodents in waste pipes.
5.4.10 Adequate facilities for hand washing and hand disinfection shall
be provided at the entrance to production area.
5.4.11 Opening windows in production and adjacent rooms shall be
fitted with nets to avoid entrance of pests.
5.4.12 All doors shall be kept closed and, if necessary, secured to
prevent access by pests.
5.4.13 Production rooms shall be kept tidy and clean.
5.4.14 Rooms and areas adjacent to production rooms, including the
maintenance department, storage and depot rooms shall be kept
tidy and clean.
5.4.15 Condensation shall not present a risk of contamination.
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Verify that water supply is approved by authorities. If
the water is not approved by authorities it must be
3 verified that the water is potable (documentation).
Evaluate records of microbiological and chemical
analysis (frequency and points of sampling).
The company must demonstrate how they perform
maintenance including frequency. Verify that the
1 company performs planned maintenance, especially as
related to items and equipment, which may be critical
to product safety.
The company must demonstrate how they design
areas for high-risk products to avoid
3 crosscontamination. Verify that production of high-risk
products are separated (in time or space) from other
production.
Verify that safety measures have been taken to avoid
reflux in water pipes and access by rodents through
2 waste pipes. Reference to design and plans can be
made.
Verify that facilities for handwashing and hand
disinfection are provided at the entrance to production
area. Evaluate useability in practice. Washing and
2 sanitizing hands before starting work and after each
absence at the work station shall be possible.
Verify that relevant windows are secured for entrance
2
of pests.
Verify that relevant doors are kept closed. Evaluate
2
practice.
Verify that production rooms are kept tidy and clean.
During production tidying work must be an ongoing
2 process. Evaluate risk of contamination of products.
Verify that relevant rooms are kept tidy and clean.
1 Evaluate risk of contamination of products.
Verify that rooms are kept ventilated and dry to avoid
problems with condensation. Verify that any
condensation present in production rooms are
2 controlled in order not to pose a risk to products.
Special attention should be brought to maintenance
and rebuilding taking place in production areas.
Evaluate risk of contamination of products.
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5.5 Foreign materials

5.5.1 The company shall have a procedure in place for controlling Verify that relevant foreign bodies are identified and
relevant foreign bodies. that the company has procedures in place to reduce
the risk of product contamination. Examples of relevant
foreign bodies are glass, hair, plastic, wood, metal,
2 knives and other tools. But also perspiration,
cosmetics, tobacco, chemicals and medicines applied
to the skin. Evaluate practice especially in deboning
and packaging areas (systematic and comprehensive).

5.5.2 The company shall have a documented procedure in case of
glass or hard plastic breakages. Products affected by breakages
shall be subject to non-conformance procedures in compliance
with section 2.5.
Verify that there is a documented procedure to control
risk of product contamination from breakage of glass or
hard plastic. Evaluate procedure and practice in
2 relation to reduction of risk and control of affected
products. Verify that corrective actions have been
implemented in case of incidents.

5.5.3 Windows in production and storage rooms posing a risk of Verify that windows in production and storage rooms
product contamination shall be secured against breakage. are secured against breakage. In areas with
unwrapped meat securing of windows is always
2 needed. In other areas risk of contamination must be
evaluated in relation to distance and risk of exposure.

5.5.4 Lights and flytraps posing a risk of product contamination shall Verify that lights and flytraps are secured against
be secured against breakage. breakage. Evaluate practice (see above) in relation to
2 distance and risk of exposure (systematic and
comprehensive).
5.5.5 Glass, hard plastic and other brittle materials posing a risk within Verify that glass, hard plastic and other brittle materials
production, storage and changing rooms shall be registered and in production areas and storage and changing rooms
checked regularly. 2 are registered and checked. Evaluate records in
relation to regularity of checking based on risk.

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5.6 Pest control
5.6.1 An authorised contractor shall carry out relevant pest control.
The frequency of inspections shall be determined by risk
assessment. Clearly defined responsibilities shall be established
between the contractor and site management.
5.6.2 The position of baits and flycatchers shall be identified on
building plans.
5.6.3 The activity and/or capture of insects and rodents shall be
recorded. Identified lack in pest proofing shall be recorded and
there shall be a documented follow up.
5.6.4 In the event of infestation, or evidence of indoor pest activity,
immediate action shall be taken to identify products at risk and
to stop infestation. Any affected products should be subject to
the non-conforming product procedure (section 2.5). Indoor pest
activity and stop of activity must be documented.
5.7 Waste
5.7.1 Waste (of animal origin) not approved for human consumption
shall be stored in closed rooms/silos/containers.
5.7.2 Waste, plastic and cardboard shall be stored in closed
containers and regularly collected by authorised contractors.
5.7.3 Waste (of animal origin) not approved for human consumption
including Specified Risk Material (SRM) shall be categorised
according to type of waste and regularly collected by authorised
waste disposal contractors.
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Verify that there is a contract with an authorised
contractor to carry out pest control. The contract must
1 include the frequency of inspection and defined
responsibilities. Evaluate reports in relation to remarks
and actions taken.
Verify that position of baits and flycatchers are
1 identified on updated building plans. Evaluate
adequacy.
Verify that activity of insects and rodents are recorded.
Evaluate records in relation to actions taken and pest
1 proofing activity. Any lack of pest proofing must be
recorded.
Verify that corrective actions have been implemented
in case of infestation, especially identification and
2 control of affected products. Evaluate documentation
and records as related to control of infestation and pest
activity.
Verify that waste (of animal origin) not approved for
human consumption (including SRM) are stored in
closed rooms/silos/containers and collected in specially
2 marked containers. Equipment used for collection of
SRM (including showels) must only be used for this
material.
The company must demonstrate the use of authorised
waste disposal contractors. Authorisation means
contractors must be approved by competent authority.
Waste must be removed, stored and disposed of to
minimize the development of odor, minimize the
potential for the waste becoming an attractant and
1 harborage or breeding place for pests, and protect
against contamination of food, food contact surfaces,
packaging materials, water supplies and ground
surfaces. Evaluate risk of product contamination.
The company must demonstrate a system to grade
their animal waste in different categories and document
the use of authorised waste disposal contractors.
2 Authorisation means contractors must be approved by
competent authority. Evaluate risk of product
contamination.
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NA
5.8 Handling of products
5.8.1 The company shall prepare and implement appropriate product
release procedures, including procedures for re-work in relation
to nonconforming products.
5.8.2 Appropriate facilities and procedures shall be in place to control
the risk of physical, chemical or biological contamination of
product. Any handling of products shall not pose a
contamination risk. This includes the use of processing aids and
packaging materials.
5.8.3 Procedures shall be in place to ensure meat, ingredients and
packaging materials are used in the correct sequence and within
the allocated shelf life.
5.8.4 Procedures for handling of products (including rework) shall be
in place whenever a specific labelling claim is made.
5.8.5 Handling and storage of products containing allergens (including
rework) shall be carried out so as to prevent cross
contamination.
5.8.6 A procedure must be in place to avoid cross contamination in
case of handling of meat or meat derivate from different animal
species in the production. The production site shall have a list of
meat based raw materials showing the content of different meat
species.
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The company must demonstrate the procedure for
release of products. Verify that product release
procedures are in place. The procedure may be based
on a hold/release procedure for non-conforming
2 products and a release procedure for all other
products, including control of quantity, product
identification etc. Evaluate practice in relation to
reducing risk of unintended release of products.
Verify that procedures are in place to control the risk of
contamination of products. Evaluate practice in relation
to equipment, handling of products, work place, tools,
clothes etc. Food transported by conveyour must be
protected against contamination as necessary. If
contamination should occur the company must have
procedures in place to correct the situation. Tools or
3 equipment used for SRM must be specially marked
and used for this purpose only. Verify that compressed
air and other gases mechanically introduced into food
or used to clean food contact surfaces or equipment
are treated in such a way that food is not
contaminated.
The company must demonstrate how they control shelf
life of stored process materials (meat etc.). Verify that
procedures are in place to ensure the correct sequence
2 when using meat, ingredients and packaging materials
to ensure usage within the allocated shelf life.
The company must demonstrate how products with a
specific labelling claim are handled (meat, ingredients,
packaging, identification etc.). Verify that procedures
3 are in place to handle specific labelling claims. A
labelling claim could be "free from", origin, organic etc.
For traceability requirements see section 2.9.10.
The company must demonstrate that allergens are
identified and controlled. Verify that procedures are in
3 place for handling and storage of products containing
allergens. Evaluate risk of crosscontamination.
Verify that the company has a list of meat based raw
materials used at the production site indicating the
meat species in the different raw materials used. Verify
3 that procedures are in place to avoid cross
contamination in case of handling and storage of
different species at the production site. Evaluate risk of
cross contamination.
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NA
5.8.7 Where high-risk products are manufactured, procedures shall be
in place to control meat, ingredients, equipment, packaging,
environment and personnel to prevent product contamination (K)
5.8.8 Where high-risk products are manufactured, there shall be
physical segregation between processing areas and other areas,
especially including finished handling areas.
5.8.9 Received meat, ingredients and packaging materials shall be
inspected for quality and hygiene deviations. The inspection
shall be recorded. On arrival control against the list of approved
suppliers shall be made.
5.8.10 Temperature for received chilled and frozen products shall be
recorded.
5.8.11 All meat, ingredients and packaging materials not being in
process shall be covered or stored to prevent contamination
risks.
5.8.12 Packaging materials coming into contact with meat shall be
covered when not in process to prevent contamination risks.
5.8.13 Transport packaging shall be kept away from areas with
unpacked meat, meat products and ingredients or stored at a
suitable distance to prevent contamination risks.
5.8.14 The identification of meat, ingredients and finished products
shall be unique
Section 5 Summary of section 5 - Production site standards
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The company must demonstrate control of high-risk
production. Verify that procedures are in place to
3 control manufacturing of high-risk products. Evaluate
prevention of product contamination concerning
microbiology.
Verify that high-risk products are produced in a
3 physically segregated area.
Verify that meat, ingredients and packaging materials
are inspected for quality and hygiene deviations. The
scope and criteria of inspections must be defined and
results must be recorded. Evaluate practice including
2
scope, criteria and frequency of inspections made. The
defined level of inspection must be based on a risk
assessment and supplier evaluation.
Verify that temperature of received chilled and frozen
2 products is controlled and recorded.
The company must demontrate methods and criteria
for covering meat, ingredients and materials not in
2 process. Evaluate practice, especially in deboning and
packing areas. Evaluate risk of product contamination.
Packaging materials, which may come in contact with
meat shall always be covered when not in process.
When transferred to high risk packing area specific
2 precautions shall be taken to avoid cross
contamination (unwrapping before entering the area).
Evaluate risk of product contamination.
Transport packaging materials must be identified
1 (pallets, cardboard boxes etc.). Evaluate risk of product
contamination.
The company must demonstrate how they identify
meat, ingredients and finished products. Evaluate
1 practice for product identification, including meat,
ingredients and finished products.
Make a summary and conclusion on production site
standards including external areas, buildings, facilities
and equipment, control of waste, pest and foreign
materials and handling of products.
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6. Animal welfare

6.1 Animal welfare- general requirements

6.1.1 Animals shall be spared any discomfort, pain or injury, fear or Operators involved in the handling and killing of
distress and have the ability to express normal behaviour during animals shall take the necessary measures to avoid
transport, intake, lairage and movement to killing. (K) pain and minimise stress and suffering of animals
3 during slaughtering. Evaulate practice in relation to
avoiding pain, distress or suffering of the animals.
Verify that the company follow legislation and the
methods used are taking best practice into account.

6.2 Animal welfare - transport and unloading

6.2.1 Slaughter pigs (excluding sows and boars) shall be delivered to Verify that slaughter pigs are delivered directly to the
the abattoir directly from the primary producer. Food chain slaughterhouse and not via auction or similar system. It
information or equivalent must be available for all deliveries. must be possible to identify the supplier at the point of
delivery at the slaughterhouse. For all animals
1 delivered it must be possible to trace the full chain of
delivery. Evaluate records and documentation including
Food Chain Information (including zoonosis, medicine
etc.).

6.2.2 Only animals fit for transport must be transported.
6.2.3 For transport vehicles a documented procedure shall be in place
in case of a breakdown.
6.2.4 The company shall only use hauliers and vehicles approved for
animal transport for delivery of animals for slaughter.
6.2.5 The company shall perform spot checks on deliveries of animals
for slaughter to ensure that space requirements have been met.
Verify that procedures are in place to ensure that only
3 animals fit for transport are delivered, including
feedback to transporters and farmers.
Verify that a documented procedure is in place in case
1
of breakdown of transport vehicles.
The company must demonstrate how it is ensured that
only approved hauliers and vehicles are used. The
1 control may include contractual arrangements with
transporters. Verify that approved vehicles are used for
transport of animals to the slaughterhouse.
Verify that defined spot checks are made on deliveries
1 to ensure that space requirements have been met.

6.2.6 Transport time shall be kept at a minimum. Transport time shall Verify that transport time are recorded at all deliveries
be recorded for each delivery and transport time shall not 2 and does not exceed 8 hours.
exceed 8 hours.

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6.2.7 Animal welfare shall be inspected by an ‘ante mortem’ inspector
during unloading and lairage. If an animal shows signs of
disease or injury, a Veterinary Officer shall decide whether the
animal should be killed immediately or transferred to a special
observation pen.
6.2.8 Cleaning and disinfection of transport vehicles shall be
monitored and documented via spot checks.
6.2.9 Care must be taken to ensure animal welfare during unloading.
It is forbidden to hit or kick the animals, to apply pressure to
sensitive parts of the body, to use mechanical gear, to use
driving aids with pointed ends or sharp edges and to use
electrical driving aids. It is forbidden to pull at an animal's head,
ears, horns, legs, tail or coat. The ramp angle shall be flexible,
and the angle must be maximum 20 degrees.
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The company must demonstrate the procedure. Verify
that animals are inspected during unloading and
3 lairage. Verify that sick or injured animals are
immediately identified and killed (alternatively
transferred to a special observation pen).
Verify that cleaning and disinfection of transport
vehicles are monitored and documented. Evaluate
2 frequency of spot checks in relation to ensuring quality
of cleaning and disinfection (protection against
spreading animal disease).
Observe the unloading of animals and verify that care
has been taken to ensure animal welfare during
unloading. Verify that animals are treated according to
the specific requirements of section 6.2.9.
3
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NA
6.3 Animal welfare - lairage, stunning and killing
6.3.1 Lairage facilities shall be designed, constructed and maintained
to safeguard the welfare of the animals at any given time. The
temperature shall be between 5C and 35C. There shall be a
sprinkler system (for pigs) in the lairage to be used in warm
weather. Operating instructions for the sprinkler system must be
present.The lairage must be well ventilated. Access to lairage
must be restricted.
6.3.2 Maximum lairage capacity and minimum resting time shall be
defined. Slaughtering and delivery time must be coordinated.
6.3.3 Observation pens shall be available for immediate use upon
arrival at the abattoir. The company shall ensure that no animal
for slaughter is slaughtered before a Veterinary Officer/Inspector
has performed ante mortem inspection and approved the animal
for slaughter.
6.3.4 The animal welfare officer shall monitor animal welfare work of
employees and staff during stunning and sticking to ensure
qualifications and training level has been achieved. Only trained
and competent operators are authorised to kill animals.
Operators shall be trained in observing any signs of
consciousness. It shall be possible to monitor the sticking
process.
6.3.5 The company shall inspect animals in the lairage regularly.
Animal welfare at unloading, in the lairage and during movement
to stunning must be observed in daily spot checks, which must
be documented.
6.3.6 All animals for slaughter shall have access to fresh water.
Animals kept in the lairage for more than 12 hours shall be fed.
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Facilities shall be designed, constructed, maintained
and operated taking into account animal welfare
considerations. Verify that lairage facilities ensure
2 protection of the animals (according to the specific
requirements of section 6.3.1). Evaluate facilities
(clean, temperature, protection from injury, ventilation,
sprinkler facilities).
Verify that the company has defined maximum lairage
capacity. The company must demonstrate that animal
welfare considerations have been made defining the
maximum lairage capacity and minimum resting time
(legislation and best practice). Depending on facilities
2 and genetics no resting time or a short resting time
may be practiced. This may not have an influence on
animal welfare. Verify that delivery is planned in
accordance with slaghtering capacity and lairage
capacity.
Verify that at least one observation pen is available for
use. The company must demonstrate that the
observation pen is actually being used in case of sick
3 animals arriving at the slaughterhouse. Verify that
animals in observation pens are inspected by an
authorised person before slaughter.
Verify that the animal welfare officer has the
responsibility to monitor the welfare work and
competence of employees working with animals. Verify
3 that operators authorised to kill animals have been
trained. Verify that it is possible to monitor the sticking
process.
Verify that animals are regularly inspected. Animals
shall be protected (clean location, adequate
temperature, prevention from falling or slipping and
protected from injury). Handling and housing shall take
normal behaviour into consideration (reduce risk of
2 fighting among the animals). Evaluate records of
inspections including background for inspection
frequency.
Verify that animals have access to water at all times
2 and that animals are fed when necessary to avoid
suffering from prolonged time without feed.
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NA
6.3.7 Lactating cows shall be milked at intervals of no more than 12
hours.
6.3.8 No slaughter must be carried out without prior stunning of the
animals
6.3.9 Handling of animals prior to slaughter shall not compromise
animal welfare. Use of electric goads shall only be allowed when
moving the animals into the final stunning area; electric goads
shall only be used on the rear of the animal, and when the
animal can move forward; stunning and killing equipment shall
be designed, built and maintained to prevent injury or lesions to
the animals.
6.3.10 A documented procedure shall be in place to control the
effectiveness of the stunning/killing equipment. This shall be
performed as a documented spot check using two parameters,
and include checking after stunning and after bleeding. Control
and measures undertaken in the event of insufficient
stunning/killing shall be recorded.
6.3.11 Stunning systems using stunning gas shall have alarms in place
if the concentration of stunning gas should fall below a defined
limit. The alarm must be regularly checked.
6.3.12 A back-up system for stunning animals shall be available in the
stunning area.
6.3.13 Sticking shall be carried out in a continuous process and the
animals shall remain fully unconscious until death from bleeding.
Sticking shall be performed immediately after stunning with a
specified maximum duration time from stunning to sticking. The
duration time shall depend on the type of animal and the
stunning method. The decisive factor is that animals shall
remain fully unconscious.
6.3.14 Start-up check of the stunning/killing equipment shall be
implemented. A maintenance programme shall be in place for
the stunning/killing equipment. Maintenance carried out shall be
recorded.
Section 6 Summary of section 6 - Animal welfare
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Verify that procedures are in place for milking of
2
lactating cows.
Verify that procedures are in place for stunning of
3 animals. Non penetrative captive bolt is required for
stunning prior to Halal slaughtering of ruminants.
Verify that facilities and equipment used for stunning
and killing are designed, constructed, maintained and
operated to ensure animal welfare (section 6.1.2).
2 Verify that animals are handled taking into
consideration the normal behaviour of the animals.
Evaluate the use of electric goads and other tools used
to drive the animals forward.
Verify that a documented procedure is in place to
control the stunning and killing equipment. Control is
made by a documented spot check including checking
after stunning and after bleeding. Evaluate the checks
2 (sample size, frequency) in relation to risk (including
past performance). The check must include two
parameters to evaluate consciuosness of the animal.
The company must demonstrate how the correct
concentration of stunning gas is defined and controlled.
2 Verify that alarms are in place and checked at defined
intervals.
Verify that a back-up system is in place in the stunning
1 area. Evaluate animal welfare considerations for use of
the back-up system.
Verify that operators are trained in stunning and
assessment of effective stunning of animals. Evaluate
practice in relation to effectiveness of stunning, sticking
2 and bleeding (time stun-to-sticking, sticking of all
animals, effective bleeding). Verify that a maximum
duration time from stunning to sticking has been
defined.
Verify that start-up check is implemented. Verify that
stunning and killing equipment is maintained according
2 to a planned maintenance program and that
maintenance activity is recorded. Evaluate records.
Make a summary and conclusion on the development
and implementation of animal welfare requirementa at
the production site.
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NA
7. Process Management and Production Monitoring
7.1 General requirements
7.1.1 Grading of carcases shall be based on an official method.
7.1.2 Process and work descriptions including packing requirements
shall, where necessary, form the basis of all work undertaken.
7.1.3 The maximum time allowed from slaughter to start of the chilling
process shall be defined. Time and temperature requirements
for chilling of the carcass shall be defined.
7.1.4 Rooms that require cooling shall have a temperature control
system and be fitted with an alarm system.
7.1.5 Sterilisation equipment including automated machinery shall be
monitored. The monitoring must be documented.
7.1.6 Waste shall regularly be removed from the production process
without posing a contamination risk.
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Verify that an official method of grading of carcases is
used. The company must demonstrate how carcases
are graded. For pigs the method must be based on
1 measurement of meat percentage. For cattle the
method could be EUROP grading or similar. The
method used must be recognised by authorities.
Verify that specifications, process and work
descriptions and packing instructions are widely used
to ensure consistent quality and product safety. The
2 company must demonstrate to what extent
documentation is necessary to ensure consistent
quality and product safety.
Verify that procedures are in place to ensure chilling of
meat within a defined time after killing of the animal.
2 The company must define maximum time allowed from
killing to chilling and argue relation to product safety
and quality.
Verify that alarm systems are in place in rooms that
require cooling. Alarm limits must be defined. Evaluate
3 practice in relation to product safety (authority and
responsibility in case of alarm).
Verify that equipment for sterilisation of tools and
machinery on the slaughterline are temperature
monitored and that the monitoring is documented.
2 Evaluate practice in relation to product safety (cross
contamination, past performance, result of verification
and validation activities).
Verify that waste is regularly removed during process,
especially on the slaughterline and in deboning areas.
2 Evaluate risk of product contamination.
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7.2 Slaughter
7.2.1 A procedure must be in place to avoid cross contamination in Verify that a procedure is in place to avoid cross
case of slaughter of different animal species at the same contamination in case of slaughter of different animal
slaughter line. species at the same slaughterline. Evaluate practice in
3 relation to cross contamination (separation in time or
space or other measures to reduce risk must be in
place).

7.2.2 An emergency procedure shall be in place in case of a
breakdown on the slaughter line before the point of evisceration.
7.2.3 Faecal contamination shall be removed on the slaughter line.
Alternatively, the carcass shall be dressed on a separate line.
7.2.4 The company shall ensure that an official Veterinarian
Officer/Inspector inspects all parts of the slaughter animal (“post
mortem inspection”) to ensure that it is fit for human
consumption.
7.2.5 Data from post mortem inspection of the individual animal shall
be recorded at the slaughter line. Relevant data must be entered
into the company IT-system and informed to the animal supplier.
7.2.6 Knives and tools shall be sterilised between each carcass prior
to approval of the carcass for human consumption (“post
mortem inspection”).
7.2.7 The cooling and equalisation processes shall be defined,
monitored and recorded.
Verify that a procedure is in place in case of
breakdown on the slaughterline before point of
1 evisceration. Evaluate practice especially handling of
non conforming carcasses and especially in relation to
product safety.
Verify that a procedure is in place for handling of
carcases with faecal contamination. The company
3 must demonstrate how the carcass is handled in case
of faecal contamination. Evaluate risk of cross
contamination.
Verify that all parts of the slaughter animal are officially
inspected and approved.
2
Verify that data of the individual animal is recorded at
the slaughterline and informed to the supplier. Verify
1 that it is possible to collect such data from the company
IT-system.
Verify that knives and tools are sterilised between each
carcass. Sterilisation temperature must be at least
2 82C, or another equivalent sterilisation method may be
used.
The company must define the capacity of the chilling
system. Verify that the process of carcass chilling is
defined. The process must be able to meet legislative
2 time/temperature requirements. Evaluate monitoring
and records (systematic and comprehensive).

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7.3 Primal cutting, deboning and packing
7.3.1 Prior to primal cutting, carcases shall be visually inspected for
any slaughtering or hygienic deviations. Temperatures shall be
recorded via spot checks. In case of hot or warm cutting and
deboning a procedure shall be in place to ensure proper chilling
of products.
7.3.2 The conformity of product shall be continuously ensured during
the deboning process. Procedures shall be in place to avoid
cross contamination with other species.
7.3.3 Finished products shall be subject to a documented quality
inspection, which in case of pre-packed products, shall include
labelling, weight and count checks. The inspection of pre-packed
products shall be recorded.
7.3.4 Where the control of packing parameters (vacuuming, packed
under controlled atmosphere, leakers) is essential to ensure
product safety and shelf-life, such parameters shall be
monitored.
7.3.5 Before dispatch, product temperatures shall be checked and
recorded in every shipment.
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Verify that carcases are visually inspected for slaughter
and hygiene deviations. Criteria must be defined for
this visual inspection. Verify that spot checks of product
3 temperature are recorded. Evaluate practice
(frequency of inspection). Inspection must ensure
quality and product safety.
Verify that product specifications and cutting
instructions are in place to ensure consistent quality.
Evaluate use of specifications, instructions,
supervision, quality inspection, monitoring on the line
etc. Evaluate cleaning of cutting tables, sharpening of
tools, quality of working clothes and protective clothing
2 in relation to risk of contamination of products (foreign
materials). Verify that procedures are in place to avoid
coross contamination from other species (if relevant to
the production site).
Finished products are products packed and ready for
shipping. The company must define the extent of
inspection of finished products necessary to monitor
the consistency of quality. The scope and frequency of
inspection of finished products must be defined based
on past performance and risk assessment (including
2 extent of inpection made during production). Verify that
documented quality inspection is in place for finished
products. Evaluate inspection of finished products
(systematic and comprehensive). Evaluate records.
The company shall identify and define packing
parameters which are essential to ensure product
safety and shelf life. Verify that such parameters
3 identified by the company are monitored. Evaluate
monitoring in relation to product safety (method and
frequency).
Verify that product temperatures are checked and
recorded for every shipment (truck, container).
2 Evaluate practice and records, including method and
frequency.
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Offal (fresh meat other than the carcass, including viscera

7.4 and blood)
7.4.1 Offal shall originate from animals that have passed the official Verify that offal originate from animals that have
post-mortem inspection. 3 passed official inspection. Verify product identification
and traceability.
7.4.2 Offal shall be inspected for any slaughtering and hygiene Verify that offals are inspected for slaughtering and
3
deviations. hygiene deviations according to defined criteria.
7.4.3 Where the control of process parameters (temperature, salting) Verify that the control of process parameters are
is essential to ensure product quality and food safety, such defined according to quality and product safety
parameters shall be monitored and recorded. Procedures shall 3 requirements. Verify monitoring and recording. Verify
be in place to avoid cross contamination with other species. that procedures are in place to avoid cross
contamination with other species (if relevant).
7.4.4 Offal shall where necessary be subject to an approval before The company must define when it is necessary with a
release/dispatch. (K) final approval of products before release and dispatch
of products. This approval is necessary if the result of
the official inspection is not known (for example in case
3 of blood) or products from cattle (negative BSE
testing). Verify that procedures are in place to ensure
the result of official approval of all products is known
before release and dispatch.

7.4.5 Finished products shall be subject to a documented quality
inspection, which in case of pre-packed products, shall include
labelling, weight and count checks. The inspection of pre-packed
products shall be recorded.
2 performance and risk assessment (including extent of
Finished products are products packed and ready for
shipping. The company must define the extent of
inspection of finished products necessary to monitor
the consistency of quality. The frequency of inspection
of finished products must be defined based on past
inspection made during production). Verify that
documented quality inspection is in place for finished
products. Evaluate inspection of finished products.
Evaluate records.

7.4.6 Before dispatch of chilled or frozen products, product
temperature shall be checked and recorded in every shipment.
Alternatively product temperature can be documented by
temperature monitoring systems.
7.4.7 When blood is collected for human consumption, it must be
ensured that a temperature of 3C is reached within a defined
time interval as quickly as possible. Blood shall be subject to
approval before release.
Verify that product temperatures are checked and
recorded for every shipment (truck, container).
2 Evaluate practice and records.
Verify that a maximum chilling time for blood has been
defined and that there is an approval of blood before
2 release.

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7.5 Minced meat, meat preparations and meat products
7.5.1 Where control of process parameters is essential to ensure
product quality and food safety, such parameters shall be
monitored and recorded. (K)
7.5.2 Finished products shall be subject to a documented quality
inspection, which in case of pre-packed products, shall include
labelling, weight and count checks. The inspection of pre-packed
products shall be recorded. Procedures shall be in place to
avoid crosscontamination with other species.
7.5.3 Where the control of packing parameters (vacuuming, packed
under controlled atmosphere, leakers) is essential to ensure
product safety, such parameters shall be monitored.
7.5.4 Before dispatch, the temperature of products shall be checked
and recorded in every shipment.
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Verify that the control of process parameters are
3 defined according to quality and product safety
requirements. Verify monitoring and recording.
Finished products are products packed and ready for
shipping. The company must define the extent of
inspection of finished products necessary to monitor
the consistency of quality (including cross
contamination from other species, if relevant). The
frequency of inspection of finished products must be
2 defined based on past performance and risk
assessment (including extent of inspection made
during production). Verify that documented quality
inspection is in place for finished products. Evaluate
inspection and records.
The company shall identify and define packing
parameters which are essential to ensure product
3 safety and shelf life. Verify that such parameters
identified by the company are monitored. Evaluate
monitoring and records.
Verify that product temperatures are checked and
2 recorded for every shipment (truck, container).
Evaluate practice and records.
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7.6 Chilling and freezing storage

7.6.1 The chilling and freezing process shall be defined and
monitored. Freezing processes shall be validated by
temperature loggers measuring the temperature in the centre of
products. For cartons on pallet the logger shall be placed in the
centre of a carton placed at the middle of the pallet.
7.6.2 Temperature of chillers and freezers shall be defined and
monitored on-line with temperature logging at least twice per
hour. Records shall be kept for minimum 2 years.
Verify that the company has defined chilling and
freezing storage conditions (time/temperature). Verify
2 that freezing processes have been validated by
temperature loggers. Evaluate monitoring, records and
validation activity.
Verify that temperature requirements for chillers and
freezers are defined. Verify that on-line monitoring with
2 temperature logging is established. Evaluate records.

7.6.3 An alarm shall be activated if the temperature exceeds a defined Verify that alarm systems are in chilled/frozen storage
limit. facilities. Alarm limits must be defined. Evaluate action
2 in case of alarm (authority, responsibility, reporting
requirements). Assessment of affected products must
be considered.

7.6.4 Temperature monitoring shall be assessed and approved on a Verify that results of temperature monitoring of chilling
daily basis. and freezing storage facilities are assessed and
2 approved on a daily basis. In case of deviations
compromising product safety corrective actions must
be taken, including assessment of affected products.

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7.7 Process and product analyses
7.7.1 Laboratory analyses shall be carried out using recognised
methods. Laboratories shall be part of documented inter-
calibration (ring test) or hold an accreditation according to
ISO/IEC 17025. Measurement values shall be expressed in SI-
units. If specific sampling methods for a testing procedure are
required by regulation or contract, such sampling methods shall
be based on International Standards (ISO), whenever possible.
7.7.2 A risk based Salmonella surveillance programme shall be in
place for slaughter animals (pigs). Producers shall receive
continuous feedback on the Salmonella level.
7.7.3 A risk based Salmonella monitoring of carcases (pigs) shall be in
place. A concept for reduction of Salmonella contamination in
the slaughtering process (a Salmonella reduction plan) must be
drawn up in line with the HACCP principles and implemented in
the abattoir.
7.7.4 Slaughter hygiene shall be monitored continually via swab
testing. The samples shall be analysed for at least total viable
count, faecal bacteria and/or Enterobacteriaceae. A trend
analysis of results shall be implemented and measures shall be
taken in the event of unsatisfying results.
7.7.5 The company shall perform random sampling for presence of
residues in accordance with industry codes and/or surveillance
programme.
7.7.6 The results of antibiotic and chemotherapeutic analysis shall be
available.
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Verify that recognised methods are used for chemical
and microbiological analyses in relation to verification
and validation of product quality and safety. Verify that
critical methods are calibrated or the laboratory is
1 certified. Methods can be approved by NMKL, AOAC,
authorities or institutions.
Verify that a Salmonella surveillance programme is in
place (for pig slaughterhouse). The programme can be
national, regional or company based. The company
must be able to explain the criteria for categorisation of
herds and herd level. The company must be able to
2
demonstrate the procedure for information of producers
concerning salmonella status, including changes in
level. Risk assessment should be made in relation to
public health risk.
Verify that Salmonella monitoring of carcases is in
place for pig slaughtering. Evaluate monitoring and
2 records.
Verify that slaughter hygiene is monitored. The
company must be able to justify the frequency and
sample sites, including critical limits for action related to
slaughter hygiene. Statistical process control technique
2 can be used to identify critical limits of action. E. coli or
Enterobactericeae can be used as indicators for faecal
bacteria. Evaluate monitoring and records.
Verify that sampling and testing for residues are made
according to industry standard and/or company policy.
The programme can be national, regional or company
2 based. The company must demonstrate elements of
the programme, including corrective actions and
information activities. Evaluate monitoring and records.
Verify that results of antibiotic and chemotherapeutic
analysis are available and updated. The company must
1 decide if the data should be publicly available.
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7.7.7 A risk based Trichinella surveillance program shall be in place Verify that Trichinella surveillance is in place for
for slaughter pigs and horses. slaughter pigs and horses. Risk assessment should be
1 made in relation to public health risk (and legislative
requirements). Evaluate practice in relation to sampling
method and frequency.
7.7.8 A risk based BSE surveillance programme shall be in place for Verify that a BSE surveillance program is in place in
cattle in accordance with national legislation and at least OIE 3 accordance with legislation and OIE requirements.
requirements. (K) BSE programmes are typically national programmes.

7.7.9 A risk based TSE surveillance programme shall be in place for Verify that a TSE surveillance program is in place in
lamb, sheep and goat meat production in accordance with 3 accordance with legislation and OIE requirements. TSE
national legislation. (K) programmes are typically national programmes.
7.7.10 Microbiological analysis of products shall be performed to The company must define microbiological criteria for
monitor the production process. finished products. Verify that microbiological analysis of
2 products are made. Evaluate monitoring and records.

7.7.11 Where validation of finished product attributes is required,
chemical, microbiological or sensory tests shall be carried out in
accordance with product specifications
7.7.12 Where more species are handled test shall verify that
contamination with other species do not occur.
The company must define which product attributes
must be validated. Verify that specified test methods
2 are used to validate product attributes. Test shall be
made if required according to product specifications.
The company must define verification activities for
finished products, related to production sites handling
1 more species. Verify that test are made for cross
contamination from other species.

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7.8 Transport vehicles

7.8.1 All containers and vehicles (including contracted out vehicles)
used for the storage and transportation of meat, ingredients,
packaging materials and products shall be suitable for the
purpose and maintained in good repair and be clean.
The company must demonstrate how the requirement
of cleaning and maintenance of containers and
2 vehicles is communicated to transport suppliers. This
may be part of the contract with transport suppliers,
shipping specifications etc. Evaluate documentation.

7.8.2 Company vehicles and contracted transport vehicles shall be
equipped with a temperature log for chilled/frozen products.
7.8.3 The hygiene standards of transport vehicles shall be monitored
and recorded at delivery/dispatch.
Verify that vehicles are equipped with temperature
2 loggers. Records from temperature loggers must be
available.
Verify that transport vehicles are monitored concerning
cleaning and maintenance related to product safety. All
2 transport vehicles are included. Inspection may include
visual inspection and inspection for odour.

7.8.4 For company and contracted transport vehicles, a documented Verify that a documented procedure is in place in case
procedure shall be in place in case of a breakdown in vehicles, of breakdown in transport materials and vehicles,
equipment or chilling systems. 1 especially in chilling systems during transport.

7.9 External storage

7.9.1 Intake, storage and dispatch conditions shall be documented.
Products shall be stored and transported under conditions,
which minimise the potential for microbial, chemical or physical
contamination.
7.9.2 The external storage company shall be obliged to inform the
company in case of refrigeration/freezing deviations. The
company shall notify the customer if necessary.
Verify that requirements regarding external storage
conditions are documented.
1
Verify that the external storage company has an
obligation to inform the company in case of deviations.
1 Evaluate documentation (contract, criteria, information
flow, customer involvement, handling of affected
products, authority, responsibility).

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7.10 Cleaning
7.10.1 Cleaning shall be made according to documented standards.
The cleaning programme shall include frequency and a
description of cleaning and disinfection materials used.
7.10.2 Cleaning shall be carried out according to contract or job
descriptions and be maintained at all times and throughout all
stages of production.
7.10.3 Cleaning materials shall be suitable for their intended use and
stored appropriately.
7.10.4 The cleaning shall be visually inspected and approved before
start up. The inspection shall be recorded. Results from the
inspection shall be communicated to the cleaning personnel
and, if contracted out, to the cleaning company.
7.10.5 The cleaning standard shall be verified and recorded periodically
based on a testing programme, including at least TVC and
Enterobacteriacea. Results from the tests shall be
communicated to the cleaning personnel and, if contracted out,
to the cleaning company. The verification and evaluation of
cleaning shall be included in the management review (section
1.7).
Section 7 Summary section 7 - Process management and production
monitoring
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Verify that cleaning is made according to documented
1 standards. Evaluate documentation (specification,
frequency, materials, control etc.).
Verify that cleaning is carried out using specifications
and job descriptions and that it includes all stages of
production. All food contact surfaces, including utensils
1 and equipment, must be cleaned as frequently as
necessary to protect against contamination of food
(including allergen cross contact).
Cleaning compounds and sanitizing products must be
safe and adequate under the conditions of use.
Compliance with this requirement can be verified by
documents, letter of guarantee or certification or by
examination of these substances for contamination.
1 Are cleaning compounds, sanitizing agents and
chemicals being identified, held and stored in a manner
that protects against contamination of food, food
contact surfaces or food packaging materials.
Verify that cleaned facilities are inspected and
approved before start up by competent individuals with
assigned responsibility for this function. In case of risk
of product contamination from contaminated surfaces
2 a new cleaning must be initiated before start up. This
may be surfaces coming into contact with products or
from overlying constructions. Evaluate inspection
records.
Verify that chemical, microbiological or material testing
procedures are used where necessary to identify
sanitation failures and food contamination. Verify that
2 the results have been communicated to the persons
responsible for cleaning. Verify that evaluation of
cleaning is included in the management review.
Make a summary and conclusion on the process
management of each production process (slaughter,
cutting, deboning, packing etc.). Control of cleaning,
external storage and transport vehicles shall also be
included in the summary.
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8. Monitoring equipment

8.1 Measuring devices

8.1.1 The company shall identify measuring equipment and monitoring
devices critical to ensure quality and product safety, including
the accuracy necessary to ensure control and monitoring of
critical parameters.
Verify that type of equipment (and accuracy) has been
specified for control and monitoring activities.
Equipment and accuracy must be in accordance with
1 customer requirements (specification), legislation and
company requirements especially as related to critical
parameters. Evaluate documentation.

8.1.2 Measuring equipment shall be protected against damage. Verify that measuring equipment are protected against
1 damage.

8.1.3 Measuring equipment shall be clearly identified and the Calibration status may be indicated directly on the
calibration status shall be known. measuring equipment or availble from records of
1 calibration. Calibration status must be readily available
for the user of the equipment.

8.2 Calibration
8.2.1 Measuring equipment shall be calibrated within the full range of Verify that measuring equipment are calibrated within
the scope. 2 the range of the measurements made by the
equipment. Evaluate frequency and records.
8.2.2 Measuring and monitoring devices shall be calibrated traceable Verify that measuring and monitoring devices are
to a recognised standard. Calibration results shall be recorded calibrated to a recognised standard. The used norm
against a norm. 1 must be calibrated traceable to a recognised standard
by an accredited company. An external calibration
record must be available. Evaluate records.

8.2.3 Only qualified staff may calibrate measuring equipment. Verify that staff performing calibration activities are
identified. Company must demonstrate qualifications of
1 the identified staff (training, approval etc.). Evaluate
records,
8.2.4 If measuring equipment falls out of calibration and the deviation Verify that procedures are in place for handling
has direct impact on quality or food safety, corrective actions situations where measuring equipment have been used
shall be taken (section 2.5). out of calibration - especially in relation to risk of
2 product safety. This may be part of the documented
procedure for corrective actions. Evaluate the
procedure in relation to handling of affected products.

Section 8 Summary section 8- Monitoring equipment Make a summary and conclusion on the control and
calibration of measuring devices and equipment.

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9. Personnel, external labour and visitors
9.1 Hygiene regulations
9.1.1 Documented personal hygiene standards and hygiene
regulations based on risk of product contamination shall be in
place.
9.1.2 The company shall have procedures in place to ensure that all
external labour follow the hygiene regulations.
9.1.3 All personnel shall address hygiene precautions, especially
when they enter a higher hygienic level.
9.1.4 A documented procedure for health information shall be in place.
If in accordance with national legislation medical screening
procedures shall be in place to identify conditions impacting food
safety. Employees are obliged to notify the management in the
event of any illness, which may pose a risk to food safety.
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Verify that documented standards for personal hygiene
and hygiene regulations are in place. Evaluate
documentation in relation to risk of product
2 contamination. Removing all unsecured jewelry and
other objects that might fall into food, equipment or
containers, and removing hand jewelry that cannot be
adequately sanitized at handwashing facilities.
Verify that the company has procedures in place to
ensure that all external labour follow the hygiene
2 regulations. Verify that external labour has been
informed on hygiene regulations before entering
production area.
Verify that all personnel are adressing hygiene
2 regulations when they enter a higher hygienic level.
Evaluate risk of product contamination.
Verify that a documented procedure for health
information regarding employees is in place. If in
accordance with national legislation a procedure for
medical screening shall be part of the documented
procedure for health information. The requirement for
medical screening may be limited to suspicion on
2 specific diseases or when travelling to specific regions
of the world etc. The company must specify when
medical screening is required. The procedure must
include an obligation to inform the company in the
event of illness, which may pose a risk to food safety.
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9.1.5 Before gaining access to production areas, visitors and external
personnel shall provide information on their health status.
9.1.6 The company shall provide suitable and appropriate work
clothing and protective clothing. Work clothing and protective
clothing may not pose a risk of product contamination.
9.1.7 Outside stay in working clothes is prohibited.
9.1.8 Visitors and external personnel shall be dressed in appropriate
clothing before entering production areas.
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Verify that visitors and external labour are required to
1 provide information on their health status. This could
be done by using a form or questionaire.
Verify that the company is supplying work clothing and
protective clothing. Evaluate quality, cleaning and
maintenance of clothing in relation to risk of product
contamination (metal parts, plastic, microbiology). Risk
of allergen cross contact must be considered.
2 Adequate personal cleanliness shall be maintained.
Gloves shall be maintained in an intact, clean and
sanitary condition. Wearing hairnets, headbands, caps,
beard covers or other effective hair restraints where
appropriate shall be evaluated.
Verify that outside stay in working clothes is
prohibited. However, it may be necessary for limited
stay outside in working clothes (moving from one
building to another). When staying outside working
clothes must be covered with changeable clothes
1 designated to the purpose. Working footwear shall be
changed, covered or cleaned before entering
production. In case of contamination working clothes
must be changed. Evaluate risk of product
contamination.
Verify that disignated clothing is provided for visitors
1 and external personnel before entering production
areas. Evaluate risk of product contamination.
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9.2 Training
9.2.1 The company shall ensure that all employees are adequately
trained, instructed and supervised in food safety principles and
practices, commensurate with their activity.
9.2.2 New employees coming into contact with products shall be
informed of the company’s hygiene regulations. Employees shall
complete a course on hygiene within the first 4 months of
employment. This shall be documented.
9.2.3 When commencing a new work operation, the employee shall be
trained and monitored until the employee is familiar with the
working procedures. All training shall be documented.
9.2.4 Employees handling animals from unloading to sticking shall
complete an animal welfare competence course and pass a test
to get a competence certificate. Hauliers handling animals for
slaughter shall complete an animal welfare training course from
an acknowledged training institution.
9.2.5 Employees shall be offered relevant further training on an on-
going basis.
9.2.6 The company shall identify needs for training and resources
needed to implement planned training activities. Evaluation of
effectiveness of training activities shall be included in the
management review (section 1.7)
Section 9 Summary section 9 - Personnel, external labour and visitors
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Verify that employees are trained, instructed and
supervised in priciples and practices related to food
safety. The company must explain how they ensure
2 that people have the necessary knowledge on food
safety in accordance with their function and
responsibility.
Verify that a procedure is in place for introduction of
new employees and especially on information on
2 hygiene and company hygiene regulations. Verify that
employees receive hygiene training within the first 4
months of employment (documentation).
Verify that job training is documented. Evaluate
documentation.
2
Verify that employees handling animals have been
trained and tested in competence on animal welfare
(certificate or records of training).Verify that hauliers
handling animals for slaughter have been trained in
2 animal welfare. A certificate (or other documentation)
must be available to verify training. The company must
be able to explain which institutions are accepted by
the company to supply training in animal welfare.
Verify that employees are offered training if necessary
2 to perform their function. Evaluate records of training.
Verify that needs for training are identified, e.g. who is
responsible, planning, implementation etc. Verify that
2 the effectiveness of training is included in the
management review.
Make a summary and conclusion on control of
personnel, external labour and visitors, including
hygiene regulations and training.
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Summary 0 0 0 0 0 0

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HACCP guideline and checklist
Guideline based on FSMA requirements
This guideline and checklist can be used by the company when developing the HACCP programme

Checkpoint YES NO

Documentation
Has a qualified HACCP team leader been appointed?

Have you conducted a written hazard analysis to identify

and evaluate known or reasonably foreseeable hazards for
each type of food manufactured, processed, packed or
held at your facility to determine whether there are any
hazards requiring a preventive control?

Identification of hazards
Did you consider biological hazards such as parasites,
environmental pathogens and other pathogens?
Did you consider chemical hazards including radiological
hazards, pesticides, drug residues, natural toxins,
decomposition, unapproved food or color additives and
food allergens?
Did you consider physical hazards (such as stones, glass
and metal fragments)?
Did you consider hazards that may occur naturally?
Did you consider hazards that may be introduced
unintentionally?
Did you consider hazards that may be intentionally
introduced for purposes of economic gain?
Have you considered hazards related to allergen cross
contact or contamination?

Risk assessment
Did you include in your hazard analysis a consideration of
severity of illness for each hazard?
Did you include in your hazards analysis a consideration of
the probability that the hazard will occur in the absence of a
preventive control?
Do you have a ready to eat food that is exposed to the
environment prior to packaging, and the packaged food
does not receive treatment or otherwise include a control
measure that would sigficantly minimize the pathogen. If
you answered YES. Did you include an evaluation of
environmental pathogens as a hazard?

Did you consider intended or reasonably foreseeable use

of the food in your hazard analysis?
Did you consider the effect of formulation of the food in
your hazards analysis?

Facilities, processes and activities

Did you consider the condition, function and design of the
facility and equipment in your hazard analysis?
Did you consider transportation practices in your hazard
analysis?
Did you consider manufacturing and processing
procedures in your hazard analysis?
Did you consider packaging activities in your hazard
analysis?
Did you consider labeling activities in your hazard analysis?

Did you consider storage and distribution in your hazard

analysis?
Did you consider sanitation in your hazard analysis?
Did you consider employee hygiene in you hazard
analysis?
Did you consider if there were any other factors that should
be taken into account in your hazard analysis?

Preventive controls
Have you identified all necessary preventive controls?
Do you have written procedures for monitoring your
preventive controls?
For each of your preventive controls have you considered
your process controls such as heat processing, acidifying,
irradiating and refrigeration etc.?
Have you considered the parameters associated with
control of each hazard such as maximum or minimum
value to which each parameters must be controlled?
Have you considered allergen controls to ensure protection
of food from allergen cross contact during storage, handling
and use?
Have you considered labeling of the finished product to
ensure it is not misbranded?
Are you using exception records of refrigeration
temperature during storage of food and if so do you have a
system to adequately capture exceptions?

Sanitation
Have you considered sanitation controls to ensure the
facility is maintained in a sanitary condition to prevent or
significantly minimize hazards from environmental
pathogens?
Have you considered sanitation controls to ensure the
facility is maintained in a sanitary condition to prevent or
significantly minimize hazards from allergens?
In your sanitation controls have you considered cleanliness
of food contact surfaces including utensils and equipment?

In your sanitation controls have you considered prevention

of allergen cross contact from insanitary objects and from
personnel to food and food packaging?
In your sanitation controls have you considered
contamination from raw product to processed product?

Corrective actions and recalls

Do you have written corrective actions?
Do you have a written recall plan?
Does the written recall plan include procedures that
describe the steps taken, and assign responsibility for
taking those steps, to perform appropriate actions?
Do you have a way to directly notify your direct receivers of
the food being recalled, including how to return or dispose
of the affected food?
Do you have a way to notify the public about any hazard
presented by the food when appropriate to protect public
health?
Do you have a way to conduct effectiveness checks to
verify that the recall is carried out?
Do you have a way to appropriately dispose of recalled
food (through reprocessing, reworking, diverting to use that
does not present a safety concern or by destrying the
food)?
veloping the HACCP programme

Remarks/conclusion/result/verification
Food Fraud Mitigation Plan
Prevention of intentional adulteration of products (Economically motivated)
This guideline can be used by the company to develop a Food Fraud Mitigation Plan

Food fraud analysis Intentional adulteration of products

Substitution Is it possible to gain from substition of elements
of processes or products. Including for example
other species, other proteins, change of
packaging materials, other raw materials, other
spices, other ingredients etc. Risk of
frauduently using other raw materials,
packaging materials and ingrediens as
specified. Origin of raw materials etc.

Concealment Is it possible to conceal use of bad raw

materials, packaging or ingredients. This could
be done by changing the process or adding
other ingredients for example coloring agents,
spices etc.
Mislabelling Change of expiry date, provenance, origin,
organic, content etc. Is it possible to gain from
mislabelling.
Grey market Is it possible to gain from sale of excess or
production/theft/diversion unreported product. It could be diversion of
products to other customers. Sale of stolen
products. Sale to the grey market.
Unapproved enhancements Is it possible to "improve" the products by using
unapproved ingredients or substances. It could
be adding proteins, coloring agents,
unapproved additives etc.
Counterfeiting Is it possible to gain from selling false
(substandard products). Evaluate the risk of
others selling products in false company
cartons etc. It is especially important if such
products may be produced with unacceptable
safety standards

Dilution Is it possible to gain from diluting the product

for example by adding water or fat. Evaluate
the safety risk from using unsafe water or other
unsafe diluting materials.

Vulnerability assessment Identification of main risk areas

Supply chain mapping Create a complete mapping of the supply chain
for raw materials, ingredients and packaging
materials
External service providers Create a mapping of external service providers
including cleaning, transportation, pest control,
maintenance etc.
Risk assessment Evaluate the risk of fraud related to the supply
chain for each of the above identified frauds.
Do the suppliers have access to the production
and products.
Identify the main risk Identify the main risk areas related to finished
products, raw materials, ingredients,
packaging, processes and the facility.

Food fraud mitigation plan Control of main risk areas

Monitoring
Origin and label verification
Define relevant monitoring activities related to
the identified main risk areas.
Define control methods for origin, provenance
and label verification, including check points,
sample size, frequency and testing methods.

Supplier audits Define the relevant level of supplier audits to

mitigate the risk of fraud related to the identified
main risk areas.
Product testing Define the relevant level of product testing to
verify that the products are not frauduently
changed as related to the main risk areas.
Access control Verify that access control is maintained
especially as related to the identified main risk
areas
y motivated)
raud Mitigation Plan

Notes and actions

Notes and actions

Notes and actions

Food defence plan
Prevention of intentional adulteration of products (Ideologically motivated)
This guideline can be used by the company to develop a Food Defence Plan

Threat analysis Intentional adulteration of products

Substitution Is it possible to harm the company or food
safety by substituting raw materials,
ingredients and packaging materials. Evaluate
the threats related to substitution.

Concealment Is it possible to ad harmful ingredients or

materials to the product. It could be poison,
glass, metal etc. Evaluate the threats related
to adding things to the product, packaging etc.

Mislabelling Is it possible to change the labelling and

thereby create a threat to the company or
food safety. Evaluate threats related to
change of labelling.

Grey market Is it possible to diverse the products to other

production/theft/diversion markets tahn intended. Sale of stolen
products. Evaluate threats to the company
and food safety related to the distribution
chain, stolen products etc.

Counterfeiting False products may be distributed under the

company name or label. Evaluate threats to
the company and food safety related to the
distribution chain. Are there countries where
this threat is higher that other places?

Dilution Is it possible to dilute the product and create a

threat to the company and food safety by
doing so. Evaluate threats related to dilution.

Vulnerability assessment Identification of main risk areas

Supply chain mapping Create a complete mapping of the supply

chain for raw materials, ingredients and
packaging materials

External service providers Create a mapping of external service

providers including cleaning, transportation,
pest control, maintenance etc.

Risk assessment Evaluate the risk related to the supply chain

for each of the above identified threats. Do
the suppliers have access to the production
and products.
Identify the main risk Identify the main risk areas related to finished
products, raw materials, ingredients,
packaging, processes and the facility.

Food defence plan Control of main risk areas

Monitoring Define relevant monitoring activities related to
the identified main risk areas.

Origin and label verification Define control methods for origin, provenance
and label verification, including check points,
sample size, frequency and testing methods.

Product testing Define the relevant level of product testing to

verify that the products are not frauduently
changed as related to the main risk areas.

Access control Verify that access control is maintained

especially as related to the identified main risk
areas
Notes and actions

Notes and actions

Notes and actions
In order to cultivate a Food safety culture, the management needs to consider the following questions, can we do t
Codex has draftet elements important in cultivating a positive food safety culture.
This guide can be used by the company building a food safety culture.
Link to the Codex document: http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%2

Fundamental to the successful functioning of any food

hygiene system is the establishment and maintenance of a
positive food safety culture acknowledging the importance of
human behaviour in providing safe and suitable food. The
following elements are important in cultivating a positive food
safety culture:

Commitment of the management and all personnel to the

production and handling of safe food;
Leadership to set the right direction and to engage all personnel in
food safety practices;
Awareness of the importance of food hygiene by all personnel in
the food business
Open and clear communication among all personnel in the food
business, including communication of deviations and expectations;
and
The availability of sufficient resources to ensure the effective
functioning of the food hygiene system.

Management should ensure the effectiveness of the food

hygiene systems in place by:

Ensuring that roles, responsibilities, and authorities are clearly

communicated in the food business
Maintaining the integrity of the food hygiene system when changes
are planned and implemented
Verifying that controls are carried out and working and that
documentation is up to date;
Ensuring that the appropriate training and supervision are in place
for personnel
Ensuring compliance with relevant regulatory requirements;
Encouraging continual improvement, where appropriate, taking into
account developments in science, technology and best practice
gement needs to consider the following questions, can we do this in practice ? What is needed ? And how are we going to do i
a positive food safety culture.
ood safety culture.
-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FMeetings%25

Generel questions to be answered: 1) Can we do this in practice ? 2) What is needed ? 3) And

how are we going to do it ? E.g. consider
the need for different approach to different groups of employees depending on their
responsibility ? Consider how to implement on the different responsibility levels ? Consider
how to measure ?

Generel questions to be answered: 1) Can we do this in practice ? 2) What is needed ? 3) And

how are we going to do it ? E.g. consider
the need for different approach to different groups of employees depending on their
responsibility ? Consider how to implement on the different responsibility levels ?
And how are we going to do it ?

252Fcodex%252FMeetings%252FCX-712-51%252FReport%252FREP20_FHe.pdf

Evaluation and improvement, questions to be answered: 1) Are we doing this in practice ? 2)

What needs to be improved ? 3) And how do we do it ?)

Evaluation and improvement, questions to be answered: 1) Are we doing this in practice ? 2)

What needs to be improved ? 3) And how do we do it ?)