Meat and game codes of practice, RMP templates, and plans

MPI's meat and game food safety Codes of Practice, Risk Management Programme (RMP) templates, and other documents for meat processors, butchers, and abattoirs, such as on hygiene and post-slaughter.

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Code of Hygienic Practice for Meat
Guidance
Food (Uncooked Comminuted Fermented Meat) Standard 2008
Standard
Generic RMP Model for the slaughter and dressing of pigs
Codes of practice
Generic RMP Models for the slaughter and dressing of farmed mammals
Risk Management Proposal
Guidance Document: How to Use the RMP or RCS Template
Guidance
Post-mortem examination - Red meat code of practice chapter 7
Codes of practice
Post-slaughter activity - Red Meat Code of Practice chapter 9
Codes of practice
Presentation for post-mortem examination - Red meat code of practice chapter 6
Codes of practice
Processed Meats Code of Practice Part 1: Overview
Codes of practice
Processed Meats Code of Practice Part 2: GMP – Hygiene and Sanitation, and Quality Assurance
Codes of practice
Processed Meats Code of Practice Part 3: GMP – Process Control
Codes of practice
Processed Meats Code of Practice Part 4: HACCP Application – Amendment 1
Codes of practice
Risk Management Programme (RMP) Template for Micro Abattoirs
Template
Risk management programme template for Dual Operator Butchers – Attachment U - Listeria management procedures for Wholesale butchers who sell ready-to-eat animal products
Codes of practice
Risk Management Programme template for dual operator butchers – Attachment V – Listeria Testing Procedures for wholesale butchers who sell ready-to-eat animal products for consumption by vulnerable populations
Codes of practice
Slaughter and Dressing Red Meat Code of Practice Chapter 5
Codes of practice
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