A National Programme (NP) is a set of rules that medium and lower risk food businesses need to follow to comply with the Food Act 2014. These rules are there to help you manage food safety risks and stop people getting sick. There are three levels of NPs based on the food safety risk involved in particular types of food business. Level 1 is the lowest risk.

The purpose of this Guidance Document is to provide guidance for the processing of deer velvet that will undergo further processing prior to human consumption.

Industry Standard 6/ Industry Agreed Standard 6 (IS6/IAS6) was replaced with Operational Code: Post Slaughter Activity – Red Meat Code of Practice Chapter 9 (CoP9) in 2018. During the industry standard revision the intention was to incorporate IS6/IAS6: Chapter 14 on deer velvet processing into Code of Practice 11 (CoP11), this code is still in development. The Guidance Document: Deer Velvet Processing has been developed as an interim measure, and details IS6/IAS6: Chapter 14. Once CoP11 is published, the guidance document will be removed.

This document contains information about acceptable ways of complying with the requirements of the National Policy Direction for Pest Management 2015.

2012 National Pest Plant Accord booklet following the 2011-12 species list review.

Scope: Tallow, fish oil, poultry oil, meat meals, meat & bone meals, dried blood, blood meal, poultry meal, feather meal

Includes chicken, turkeys, ducks, pheasants, quail, guinea fowl, geese, partridges, pigeons & other game birds
Excludes -Eggs and Wild birds

General guidance A guide to the Animal Products Act 1999, the Food Act 2014 and the Food Hygiene Regulations 1974

A guidance chart outlining how recognised agencies and persons fit in with the Animal Products Act. (March 2016)

A National Programme (NP) is a set of rules that medium and lower risk food businesses need to follow to comply with the Food Act 2014. These rules are there to help you manage food safety risks and stop people getting sick. There are three levels of NPs based on the food safety risk involved in particular types of food business. Level 1 is the lowest risk.