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A guide to HACCP* systems in the meat industry - (* Hazard Analysis Critical Control Point)

This guidance material is currently being reviewed and updated as part of the development of a Meat Industry Code of Practice and will reflect the incorporation of HACCP principles into risk management programmes under the Animal Products Act 1999. The revised generic models will become Part III of the proposed Meat Industry Code of Practice.

• Volume 1 [PDF 329K ]
• Volume 2
  • A Guide to HACCP* Systems In The Meat Industry [PDF 13K ] [PDF 13K ]
  • Contents of Volume II [PDF 13K ]
  • Appendix VIII.1 [PDF 51K ] Template for Establishing a HACCP Plan for Slaughter and Dressing
  • Appendix VIII.2: [PDF 54K ] Template for Establishing a HACCP Plan for Further Processing of Meat and Meat Products
  • Appendix IX.1 [PDF 115K ]: Generic HACCP Plan for Slaughter and Dressing of Cattle
  • Appendix IX 4: Generic HACCP Plan for Slaughter, Dressing, Portioning and Deboning of Chicken (Broilers) [PDF 267K ]
  • Appendix IX.5: Generic HACCP Plan for Slaughter and Traditional Dressing of Farmed Deer [PDF 18K] 
  • Appendix X.1 [PDF 169K ]: Generic HACCP Plan for Cooling and Boning of Beef 
  • Appendix X.3 [PDF 86K ]: Generic HACCP Plan for Canning (Corned Beef)
  • Appendix X.4: [PDF 104K ] Generic HACCP Plan for the Manufacture of Raw Beef Patties
  • Appendix X.5: [PDF 100K ] Generic HACCP Plan for the Processing of Edible Sheep and Lamb Casings
  • Appendix X.6: [PDF 133K ] Generic HACCP Plan for Manufacture of Beef Jerky
  • Appendix 10 [PDF 29K ]: Generic Model for Potable Water

Related Links

• Table of Amendments to Meat Manuals