Codes of Practice, RMP templates, and plans

Browse MPI's food safety Codes of Practice, templates, and other documents relating to meat and game.

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
Codes of practice
Guidance Document: How to Use the RMP or RCS Template
Guidance
Post-mortem dispositions - Red meat code of practice chapter 8
Codes of practice
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
Last reviewed:
Has this been useful? Give us your feedback