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Model No (5)  
Declaration Document and Document Review & Assessment Checklist  
This document is used by Ministry of Climate Change and Environment  (MOCCAE ) and 
applicants for slaughterhouses approval to conduct  document s review, and as an 
assessment checklist during the assessment process.  
 
Instructions : 
Applicant (slaughterhosue) : 
The applicant shall complete the column "Your Document" by referencing its document 
that shows they are compliant with the specific requirement.  This reference should 
indicate the document name, page and/or clause(s) in which the compliance can be 
confirm ed.  The form and all documentation referenced on the checklist should then be 
forwarded to the (MOCCAE) through the online application service .   
 
(MOCCAE) Assessor Document Review:  
The (MOCCAE) assessor is responsible for doing a document review using th e checklist and 
references given by the Slaughterhouse . The assessor shall confirm the documentation’s 
compliance with the requirements mentioned in online service,  and indicate the 
Slaughterhouse ’s compliance in the "Document Compliance" Yes and No columns of the 
form.  The (MOCCAE) assessor can use the Notes column to define any non -compliance, 
observations, need for further investigations at time of assessment, and positive comments.  
 
(MOCCAE) Assessor Assessment Visit:  
The (MOCCAE) assessor is responsible for completing the checklist by indicating the 
Slaughterhouse ’s compliance in practice to the related ligislations. The  Slaughterhouse ’s 
compliance sh ould  be indicated in the Assessment Compliance Yes and No columns, and 
comments on compliance, nonconformance, and observations sh ould  be documented in 
the Notes column.  
Applicant Information  
  
 
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1. Name of Slaughterhouse :  
2. Address of Slaughterhouse : 
(country, city , street No, telephone, 
fax, mobile, E -mail , websit Address )  
 
 
3. Year Con structed  
4. Total Land and Built-up   Area  
5. Type of  Establishment: 
(Please  circle where app licable) a) Slaughterhouse           b) Slaughterhouse  with cutting plant 
6. Types of  Meat Processe d 
(Please  circle where app licable) a) Bee f                             Chilled 
Frozen 
b) buffalo                         Chilled 
Frozen 
c) sheep                    Chilled 
Frozen 
d) goat                             Chilled 
Frozen 
e) poultry                          Chilled 
Frozen 
f) others …. specify   
7. Specify the type of the products 
that you aim to export  a) Meat (chilled / frozen / vaccum packed /etc)  
b) Offals (red / white)  
c) limbs  
d) fat  
e) others …. specify  
8. Is the slaughterhouse allowed 
to export by the Comp etent a) No      
b) yes   
 
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Authority If yes, please name the importing countries : 
9. Inspection by a foreign 
Competent Authority  a) No      
b) yes  
If yes, please name the importing countries : 
10. Contact Person  
  
11. Date Form Completed  
  
12. Form Completed by  
  
13. DECLARATION BY THE 
APPLICANT  
I declare that the information 
given in this Document is true 
and correct  and I’m fully aware 
of the meat export Leigislations  
requirements in United Arab 
Emirates  (Signature)  
 
 
 
 
 
 
 
(MOCCAE) Review of Document Compliance  
  
 
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Name of Assessor   
Starting Date:   
Completion Date :  
 
 
 
(MOCCAE) Review of Visit Assessment Compliance  
 
Name of Assessor s  
Date Form Completed   
  
 
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NO REQUIREMENT  YOUR DOCUMENT  
(Doc. Ref./Clause No. ) DOCUMENT COMPLIANCE  ASSESSMENT COMPLIANC E 
Y N NOTES  Y N REMARKS/OBJECTIVE EVIDENCE  
1  PRIMARY PRODUCTION  
1.1 PRINCIPLES OF MEAT HYGIENE APPLYING TO PRIMARY PRODUCTION  
1.1.1  Good hygienic practice (GHP) at the level of 
primary production should involve for example the 
health and hygiene of animals, records of treatments, 
feed and feed ingredients and relevant environmental 
factors, and should include application of HACCP 
princ iples to the greatest extent practicable.   
 
       
 
1.1.2  Animal identification practices should allow trace -
back to the place of origin to the extent practicable, 
to allow regulatory investigation where necessary.          
 
1.2 HYGIENE OF SLAUGHTER ANIMALS  
1.2.1  Primary producers should record relevant 
information to the extent possible on the health 
status of animals as it relates to the production of 
meat that is safe and suitable for human 
consumption. This information should be made 
available to the abattoir a s appropriate to the 
circumstances         
 
 
1.2.2  Systems should be in place for return from the 
abattoir to the primary producer, of information on 
the safety and suitability of slaughter animals and 
meat, in order to  improve the hygiene on the farm 
and, where producer -led QA -programmes are 
applied, to be incorporated into these programmes to 
improve their effectiveness.         
 
 
1.2.3  Animals must be loaded for transport to the abattoir 
when they are fit.         
1.3 HYGIENE OF KILLED WILD GAME   
 
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1.3.1  Wild game should be harvested in a manner so that:  
a) killing methods are consistent with the 
production of meat that is safe and suitable for 
human consumption; and  
b) their geographical origin is not subject to relevant 
official prohibitions on harvest, e.g. in the case of 
concurrent chemical pest control programmes or 
animal health quarantine.          
1.3.2  As wild game is killed in the field, appropriate 
hygienic practices immediately following death are 
essential to minimise contamination of edible parts. 
GHP should be applied to the extent practicable 
during bleeding, partial dressing, e.g. removal of the 
head, and/or partial evisceration (where allowed by 
the competent authority).         
1.3.3  Delivery of killed wild game to a game depot or an 
establishment should be within time limits 
established by the competent authority considering 
harvesting, environmental conditions and desired 
food safety outcomes. The body and other animal 
parts should n ot be frozen before dressing and post -
mortem inspection in an establishment, unless 
unavoidable due to ambient temperatures.         
1.4 HYGIENE OF FEED AND FEED INGREDIENTS  
1.4.1  Feeding of animals during primary production 
should be subject to good animal feeding practice. 
Code of Practice on Good Animal Feeding 
(CAC/RCP 54 -2004).   
Records should be maintained at the manufacturing 
level, on the origin of feed and feed ingredients  to 
facilitate verification.         
1.4.2  Animals should not be given feed and feed 
ingredients that:  
a) are recognised as likely to introduce zoonotic 
agents (including transmissible spongiform 
encephalopathies - TSEs) to the slaughter 
population; or  
b) contain chemical substances, (e.g. veterinary 
drugs, pesticides) or contaminants that could 
result in residues in meat at levels that make the 
product unsafe for human consumption.          
 
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1.5 HYGIENE OF THE PRIMARY PRODUCTION ENVIRONMENT  
1.5.1   Primary production of animals should not be 
undertaken in areas where the presence of hazards in 
the environment could lead to an unacceptable level 
of such hazards in meat.   
 
 
       
 
 
1.5.2  Facilities and procedures should be in place to 
ensure that:  
a) housing and feeding platforms where used, and 
other areas where zoonotic agents and other 
hazards may accumulate, can be effectively 
cleaned, and are maintained in a sanitary 
condition.  
b) systems for active processing and/or disposal of 
dead animals and waste should not constitute a 
possible source of food -borne hazards to human 
and animal health; and  
c) chemical hazards required for technological 
reasons are stored in a manner so that they do not 
contaminate the environment or feed and feed 
ingredients and thereby pose a risk to human 
health.         
 
 
1.6 TRANSPORT  
1.6.1  Transport of slaughter animals:  
a) transport of slaughter animals should be carried 
out in a manner that does not have an adverse 
impact on the safety and suitability of meat  
b) transport vehicles should be well designed and 
maintained.  
c) transport vehicles, and crates where used should 
be cleaned and if necessary sanitised as soon as 
practicable after animals have been unloaded at 
the establishment         
1.6.2  Transport of killed wild game:  
a) following killing and partial dressing in the field, 
the body and other parts should be transported to 
an establishment, including a game depot, 
without delay and in a manner that minimises 
contamination of edible parts. The use of these 
vehicles for  this purpose should be consistent 
with good hygienic practice and any specific 
regulatory requirements.         
 
 
  
 
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b) Unless deemed unnecessary due to low 
environmental ambient temperatures, the 
temperature of the body should be actively 
reduced as quickly as possible after partial field 
dressing and transport.  
2 PRESENTATION OF ANIMALS FOR SLAUGHTER  
2.1 PRINCIPLES OF MEAT HYGIENE APPLYING TO ANIMALS PRESENTED FOR SLAUGHTER:  
 i. Animals presented for slaughter should be 
sufficiently clean so that they do not compromise 
hygienic slaughter and dressing.  
ii. The conditions of holding of animals presented 
for slaughter should minimise cross -
contamination with food -borne pathogens and 
facilitate efficient slaughter and dressing.  
iii. Slaughter animals should be subjected to ante -
mortem inspection, with the competent authority 
determining the procedures and tests to be used, 
how inspection is to be implemented, and the 
necessary training, knowledge, skills and ability 
of personnel involved.  
iv. Ante -mortem inspection should be science - and 
risk-based as appropriate to the circumstances, 
and should take into account all relevant 
information from the level of primary 
production.  
v. Relevant information from primary production 
where available and results of ante -mortem 
inspection should be utilised in process control.  
vi. Relevant i nformation from ante -mortem 
inspection should be analysed and returned to the 
primary producer as appropriate.         
 
 
 
2.2 CONDITIONS OF LAIRAGE:   
 
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 The establishment operator should ensure conditions 
of lairage that include:  
1. facilities are operated in a way that soiling and 
cross -contamination of animals with food -borne 
pathogens are minimised to the greatest extent 
practicable;  
2. holding of animals so that their physiological 
condition is not compromised and ante -mortem 
inspect ion can be effectively carried out, e.g. 
animals should be adequately rested and not 
overcrowded and protected from weather where 
necessary;  
3. separation of different classes and types of 
slaughter animals as appropriate, e.g. separation 
of animals with spec ial dressing requirements, 
and separation of “suspects” that have been 
identified as having the potential to transfer 
specific food -borne pathogens to other animals  
4. systems to ensure that only animals that are 
sufficiently clean are slaughtered;  
5. systems t o ensure that feed has been 
appropriately withdrawn before slaughter;  
6. maintenance of identification of animals (either 
individually, or as lots, e.g. poultry) until the 
time of slaughter and dressing; and  
7. conveying of relevant information on individual 
animals or lots of animals to facilitate ante - and 
post-mortem inspection.         
2.3 ANTE -MORTEM INSPECTION  
2.3.1 Design of ante -mortem inspection systems:  
1) Ante -mortem inspection should be included as 
an integral component of an overarching risk -
based system for the production of meat, with 
systems for process control (refer to Section 9) 
incorporating appropriate components. Relevant 
information on the slaug hter population, e.g. 
animal class, health status, geographical region 
of origin, should be utilised in both the design 
and implementation of ante -mortem inspection 
systems.  
2) integration with HACCP -based process control         
 
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to the extent practicable, e.g. appli cation of 
objective criteria for ensuring appropriate 
cleanliness of animals presented for slaughter;  
2.3.2 Implementation of ante -mortem inspection:  
The responsibilities of the establishment operator in 
respect of ante -mortem inspection include:  
1) providing verifiable information required by the 
competent authority with respect to ante -
mortem inspection carried out at primary 
production;  
2) segregation of animals if, for example, they 
have recently given birth during transport or in 
lairages, or have recently aborted and/or show 
retained foetal membranes;  
3) applying identification systems for individual 
animals or lots of animals until the time of 
slaughter that document the outcome of ante -
mortem inspection, and after slaughter in the 
case of “suspect” animals;  
4) presentation of animals that are sufficiently 
clean;  
5) prompt removal of animals that have died in the 
lairage, e.g. from metabolic disease, stress, 
suffocation, with the permission of the 
competent person undertaking ante -mortem 
inspection; and  
6) Ante-mortem inspection at the abattoir should 
occur as soon, as is practicable after delivery of 
slaughter animals. Only animals that are judged 
to be sufficiently rested should proceed to 
slaughter, but should not be withheld from 
slaughter any longer than  necessary. If ante -
mortem inspection has occurred and there is a 
delay of more than 24 hours before slaughter, 
ante-mortem inspection should be repeated.         
2.3.3  Ante -mortem judgement categories:  
Ante -mortem judgement categories include:  
1. passed for slaughter;  
2. passed for slaughter subject to a second ante -
mortem inspection, after an additional holding 
period, e.g. when animals are insufficiently rested,         
 
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or are temporarily affected by a physiological or 
metabolic condition;  
3. passed for slaughter und er special conditions i.e. 
deferred slaughter as “suspects”, where the 
competent person undertaking ante -mortem 
inspection suspects that post -mortem inspection 
findings could result in partial or total 
condemnation;  
4. condemned for public health reasons i.e.  due to: 
meat -borne hazards, occupational health hazards, 
or likelihood of unacceptable contamination of the 
slaughter and dressing environment following 
slaughter;  
5. condemned for meat suitability reasons;  
6. emergency slaughter, when an animal eligible for 
being passed under special conditions could 
deteriorate if there was a delay in slaughter; and  
7. condemned for animal health reasons, as specified 
in relevant national legislation.  
2.4 INFORMATION ON ANIMALS PRESENTED FOR SLAUGHTER:  
 systems should  be in place that provide:  
1. on-going information on animals presented for 
slaughter for incorporation into HACCP plans 
and/or quality assurance (QA) programmes that 
are part of process control;  
2. information back to the primary producer on the 
safety and suit ability status of animals presented 
for slaughter; and  
3. information to the competent authority that 
facilitates on -going review.         
3 PRESENTATION OF KILLED WILD GAME FOR DRESSING  
3.1 PRINCIPLES OF MEAT HYGIENE APPLYING TO INSPECTION OF KILLED WILD GAME PRESENTED FOR DRESSING:  
 Inspection of killed wild game for safety and 
suitability prior to dressing should be risk -based to 
the extent practicable, and should take into account 
relevant information available from the field.         
3.2 INSPECTION OF  KILLED WILD GAME PRESENTED FOR DRESSING:   
 
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 1. The inspection  should determine to the extent  
possible whether hygienic practice for field -
harvested animals has been appropriately applied, 
including an assessment of cleanliness sufficient for 
hygienic dressing. Special measures required by the 
competent authority to facilitate post -mortem 
inspectio n, e.g. correct identification and attachment 
of viscera separated from the animal body;  
2. The inspecti on should take into account any  
information available from harvesting in the field, 
e.g. presence of abnormalities at the time of death, 
geographical locat ion. Where practicable, the results 
should be returned to hunters or other people 
involved in harvesting of wild game so as to improve 
their knowledge of an d contribution to meat hygiene;  
3. Inspection of killed wild game for safety and  
suitability prior to d ressing should be risk -based to 
the extent practicable, given that the entire animal 
may not be presented for dressing, e.g. the 
gastrointestinal tract of large killed wild game will 
most likely have been discarded in the field. 
Inspection procedures prior  to dressing and post -
mortem inspection, will be necessarily limited in 
nature. They should be focused on detecting 
abnormalities intrinsic to field harvesting of wild 
game, e.g. signs of natural death or the animal being 
moribund at the time of death, the  effects of a 
misplaced or expanding bullet, decomposition, and 
any evidence of intoxication with poisons or 
environmental contaminants. Systems for the 
implementation of inspection procedures and 
judgements should be based on those used for ante -
mortem in spection of other classes of animals.         
4 ESTABLISHMENTS: DESIGN, FACILITIES AND EQUIPMENT  
4.1 GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1 -1969, SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES   
 
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 are applied, in particular:  
1) establishments should normally be located away 
from: environmentally polluted areas and 
industrial activities which pose a serious threat of 
contaminating food; areas subject to flooding 
unless sufficient safeguards are provided; areas 
prone to infestations of pests; areas wher e 
wastes, either solid or liquid,  cannot be removed 
effectively;  
2) Internal structures and fittings: the following 
specific conditions should be satisfied where 
necessary to protect the safety and suitability of 
food:  
 the surfaces of walls, partitions and fl oors 
should be made of impervious materials with 
no toxic effect in intended use;  
 walls and partitions should have a smooth 
surface up to a height appropriate to the 
operation; • floors should be constructed to 
allow adequate drainage and cleaning;  
 ceiling s and overhead fixtures should be 
constructed and finished to minimize the 
buildup of dirt and condensation, and the 
shedding of particles;  
 windows should be easy to clean, be 
constructed to minimize the buildup of dirt and 
where necessary, be fitted with removable and 
cleanable insect -proof screens. Where 
necessary, windows should be fixed;  
 doors should have smooth, non -absorbent 
surfaces, and be easy to clean and, where 
necessary, disinfect;  
 working surfaces that come into direct contact 
with food should be in sound condition, 
durable and easy to clean, maintain and 
disinfect. They should be made of smooth, 
non-absorbent materials, and inert to the food, 
to detergents and disinfectants under normal 
operating conditions.         
4.2 PRINCIPLES OF MEAT HYGIENE APPLYING TO ESTABLISHMENTS, FACILITIES AND EQUIPMENT:  
 i. Establishments should be located, designed and         
 
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constructed so that contamination of meat is 
minimised to the gre atest extent practicable.  
ii. Facilities and equipment should be designed, 
constructed and maintained so that contamination 
of meat is minimised to t he greatest extent 
practicable.  
iii. Establishments, facilities and equipment should 
be designed to allow personnel to carry out their 
activit ies in a hygienic manner.  
iv. Facilities and equipment that are in direct contact 
with edible parts of animals and meat, should be 
designed and constructed so that they can be 
effectively cleaned and monitored for their 
hygiene status.  
v. Suitable equipment shoul d be available for 
control of temperature, humidity and other 
factors as appropriate to the particular processing 
system for meat.  
vi. Water should be potable except where water of a 
different standard can be used without leading to 
contamination of meat.  
4.3 DESIGN AND CONSTRUCTION OF LAIRAGES:  
 Lairages should be de signed and constructed so that:  
1. animals can be held without overcrowding or 
injury, and are not exposed to climatic stress; (in 
the case of poultry and farmed game birds, 
facilities should  be available to park transport 
vehicles in areas that are well ventilated, and are 
protected from direct sunlight, inclement weather 
and extremes of temperature) ; 
2. there are appropriate layout and facilities for 
cleaning and/or drying of animals;  
3. ante-mortem inspection is facilitated;  
4. floors are paved or s latted and allow good 
drainage;  
5. there is an adequate supply and reticulation of 
clean water for drinking and cleaning, and 
facilities are provid ed for feeding where 
necessary;  
6. there is a physical separatio n between lairages and 
areas of an abattoir where edible material may be         
 
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present;  
7. “suspect” animals can be segregated and inspected 
in separate areas. (in the case of poultry and 
farmed game birds, “suspect” birds are usually 
slaughtered on the slaughter l ine under special 
hygiene provisions) . These areas should include 
facilities that are capable of secure holding of 
“suspect” animals pending slaughter under 
supervision, in a manner that precludes 
contamination of other animals; and  
8. there is an adjacent a rea with adequate facilities 
for cleaning and sanitation of transport vehicles 
and crates, unless there are facilities within close 
distance that are approved by the competent 
authority.  
4.4 DESIGN AND CONSTRUCTION OF SLAUGHTER AREAS:  
 1) Stunning and bleeding areas should be separated 
from dressing areas (either physically or by 
distance), so that cross -contami nation of animals 
is minimised.  
2) Areas for scalding, dehairing, defeathering, 
scraping and singeing (or similar operations) 
should also be ap propriately  separated from 
dressing areas.  
3) Where slaughter is carried out the processing line 
should be designed so that there is constant 
progress of animals in a manner that does not 
cause cross -contamination.  
4) Special facilities may be required to slaugh ter and 
dress “suspect” or injured animals.         
4.5 DESIGN AND CONSTRUCTION OF AREAS WHERE BODIES OF ANIMALS ARE DRESSED OR MEAT MAY OTHERWISE BE PRESENT:   
 1. All areas and facilities where bodies of animals 
are dressed or meat may be present should be 
designed and constructed so that they facilitate 
GHP, (see  General Principles of Food Hygiene 
(CAC/RCP 1 - 1969).and contamination of meat is 
minimised to the greatest extent practicable.  
2. Rooms and other areas in which bodies of animals 
are dressed or mea t may be present should be 
designed and constructed so that:  
o cross -contamination during operations is         
 
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minimised to the greatest extent practicable;  
o effective cleaning, sanitation and maintenance 
can be carried out during an d between periods 
of operation;  
o floors in areas where water is present slope 
sufficiently to grilled or otherwise protected 
outlets so a s to ensure continual drainage;  
o exterior doors do not open directly into the area;  
o chutes separately conveying different parts of 
animals are fitted wi th inspection and cleaning 
hatches where these are necessary for 
sanitation;  
o separate rooms or separated areas are used for 
skin-on dressing of pigs or other animals, when 
other classes of animals are being dressed at the 
same time;  
o separate rooms are used  for: 
- emptying and cleansing of alimentary tracts,  
and further preparation of clean alimentary 
tracts, unless such separation is deemed 
unnecessary;  
- handling of meat and inedible parts of 
animals after they have been so designated, 
unless these products are otherwise separated 
by time or distance;  
- storage of inedible animal parts such as 
hides, horns, hooves, feathers and inedible  
fats. 
o there is ade quate natural or artificial lightin g for 
hygienic process control;  
o there are appropriate facilities for the 
preparat ion and storage of edible fats;  
o access and harbouring of pests are effectively 
restricted; and  
o adequate facilities are provided for secure 
storage of chemicals, (e.g. cleaning materials, 
lubricants, branding inks) and other hazardous 
substances so as to prevent accidental 
contamination of meat.  
3. Appropriately designed and insulated rooms 
should be available as necessary for cooling,  
 
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chilling a nd freezing of meat.  
4. Establishments that de -bone or otherwise cut up 
meat should have for this purpose:  
o facilities that allow constant progress of  
operations or that ensure separation between 
different production batches;  
o a room or rooms, capable of being  
temperature -controlled; and  
o separation of the boning, cutting and primary 
wrapping area from the packaging area, unless 
hygiene measures are in place to ensure that 
packaging does not contaminate meat.  
5. Drainage and waste disposal systems should not 
be a source of contamination of meat, the potable 
water supply or the processing environment. All 
lines should be watertight and adequately trapped 
and vented, with catch basins, traps and sumps 
that are isolated from any area where bodies of 
animals are dresse d or meat may be present.  
6. Establishments should have an appropriate area, 
sufficiently protected from environmental 
contamination and capable of preventing adverse 
temperature variations, for dispatching meat.  
4.6 DESIGN AND CONSTRUCTION OF EQUIPMENT WHERE BODIES OF ANIMALS ARE DRESSED OR MEAT MAY BE PRESENT:  
 1) All equipment used in areas where bodies of 
animals are dressed or meat may be present should 
facilitate good hygienic practices (GHP). 
Equipment and containers in rooms and other 
areas where bodies of animals are dressed or meat 
may be present should be d esigned and 
constructed so that contamination is minimised. 
Meat should not be allowed to contact the floor 
and walls, or fixed structures not  designed for 
such contact;  
2) All rooms and other areas in which animals are 
dressed or meat may be present should b e 
equipped with adequate facilities for washing 
hands, and should be equipped with adequate 
facilities for cleaning and sanitation of implements 
where required ; 
3) Facilities for cleaning and sanitation of equipment         
 
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should : 
o be designed to effectively clean an d sanitise the 
particular equipment;  
o be located convenient to work stations; and  
o have waste water ducted to drains.  
4) Equipment and implements for use with inedible 
or condemned parts of animals should be 
distinctively identified.  
5) Ventilation systems shoul d be de signed and 
constructed so that:  
o air-borne contamination from aerosols and 
condensation droplets is minimised;  
o ambient temperatures, humidity and odours are 
controlled; and  
o air flow from contaminated areas, (e.g. 
slaughter and dressing areas) to clean areas, 
(e.g. chilling rooms for carcasses) is minimised.  
4.7 WATER SUPPLY:  
 1. Adequate facilities should be provided for 
monitoring and maintaining potability, storage, 
temperature control, distribution of water and f or 
the disposal of waste water;  
2. Equipment should be installed that provides:  
o an adequate and easily accessible supply of hot 
and cold potable water at all times;  
o hot potable water for effective sanitising of  
equipment, or an equivalent sanitation system;  
o potable water at a temperature appropriate for 
hand -washing; and  
o sanitising solution used according to 
manufacturers’ specifications supplied as and 
where necessary.  
3. Where non -potable water is supplied for v arious 
uses e.g. firefighting, steam production, 
refrigeration, reticulation systems should be 
designed and identified so that cross -
contamination of the potable water supply is 
prevented.         
4.8 TEMPERATURE CONTROL:  
 Facilities and equipment sh ould be adequate for:  
o cooling, chilling and/or freezing of meat         
 
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accor ding to written specifications;  
o storage of meat at temperatures that achieve the 
safety an d suitability requirements; and  
o monitoring of temperature, humidity, air flow 
and other environmental  factors so as to assure 
that process control regimes are achieved.  
4.9 FACILITIES AND EQUIPMENT FOR PERSONAL HYGIENE:  
 1) Appropriate personal hygiene facilities are needed 
to minimise cross -contamin ation of meat from this 
source;  
2) Facilities and equipment should be provided, 
designed and located so that meat safety is not 
compromised. Where necessary, separate 
amenities should be provided e.g. for staff 
handling l ive animals, condemned products;  
3) Facilities for personal hygiene should include:  
o chan ging rooms, showers, flush toilets, hand -
washing and hand -drying facilities in the 
appropriate locations, and separate areas for 
eating; and  
o protective clothing that can be effectively 
cleaned and minimises accumulation of 
contaminants.  
4) All areas in which  exposed meat may be present, 
should be equipped with adequate fac ilities for 
washing hands that:  
o are located convenient to work stations;  
o have taps  that are not operable by hand;  
o supply water at an appropriate temperature, and 
are fitted with dispensers for liquid soap or 
other hand cleansing agents;  
o include hand drying equipment where 
necessary, and receptacles for discarded paper 
towels; and  
o have waste water ducted to drains.          
 
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4.10 
 
 MEANS OF TRANSPORT:  
Vehicles or shipping containers in which 
unprotected meat is transported should:  
not contact the floor;  
sources of contamination; and  
control and humidity can be maintained and 
monitored.         
 
 
 
5 PROCESS CONTROL:         
5.1 PROCESS CONTROL SYSTEMS  
5.1.1  SANITATION STANDARD OPERATING 
PROCEDURES (SSOPS):  
1) A properly implemented SSOP system should 
ensure that facilities and equipment are clean and 
sanitised prior to start of operations, and 
appropriate hygiene i s maintained during 
operations;  
2) Characteristics of sanitation standard operating 
procedures (SSOPs ) are:  
o development of a written SSOP programme by 
the establishment that describes the procedures 
involved and the frequency of application;  
o identification of establishment personnel 
responsible for imp lementing and monitoring 
SSOPs;  
o documentation of monitoring and any 
corrective and/or preventative actions taken, 
which is made available to the competent 
authority for purposes of verification;  
o corrective actions that include appropri ate 
disposition of product; and  
o periodic evaluation of the effectiveness of the 
system by the establishment operator.  
3) Microbiological verification of SSOPs can utilise 
a range of direct or indirect methods. 
Establishment operators should use statistical 
process control or other methods to monitor 
sanitatio n trends.          
5.1.2  HACCP:          
 
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1. Effective process control requires design and 
implementation of appropriate systems. and these 
should incorporate prerequisite GHP and HACCP 
plans as a ppropriate to the circumstances;  
2. HACCP system for production of meat is in place 
according to (Hazard Analysis and Critical 
Control Point (HACCP) System and Guidelines 
for its Application, (Annex to CAC/RCP 1 -1969) ; 
3. documented process control system should 
describe the meat hygiene activities applied 
(including any sampling procedures), performance 
objectives or performance criteria (if set), 
verification activities, and corrective and 
preventative actions ; 
4. Validation of a HACCP plan for meat should 
ensure that it is effective in meeting performance 
objectives or performance criteria ; and 
5. Microbiological testing for verification of HACCP 
systems, e.g. for verification of critical limits and 
statistical process control, is an important feature 
of HACCP for many products.  
5.1.3  OUTCOME -BASED PARAMETERS FOR 
PROCESS CONTROL:  
The establishment should have a documented 
process control system for implementing corrective 
actions that will allow it to consistently meet 
performance objectives or performance criteria. 
Process review and any other corrective and 
preventative actions required as a result of non -
compliance with performance objectives or 
performance criteria should be properly recorded.         
5.2 GENERAL HYGIENE REQUIREMENTS FOR PROCESS CONTROL:  
 Process control should meet the general hygiene 
requirements of the General Principles of Food 
Hygiene . (CAC/RCP 1 - 1969).   
Laboratory testing are required for:  
process  control;  
    
objectives o r performance criteria;  
 
        
 
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individual animals; and  
 
5.3 HYGIENE REQUIREMENTS FOR SLAUGHTER AND DRESSING:   
 1- Only live animals intended for slaughter should be 
brought into an abattoir, with the exception of 
animals that have undergone emergency slaughter 
outside the slaughterhouse and have appropriate 
veterinary d ocumentation;  
2- No animal other than an animal inte nded for 
slaughter should enter an abattoir, with the 
exception of animals used for stock handling 
provided these animals stay in the live animal  
handling area of the abattoir;  
3- An animal should only be slaughtered or dressed in 
an abattoir if a competent person is available to 
undertake ante - and post -mortem inspection. In 
cases of emergency slaughter where a competent 
person is not available, special provisions 
established by th e competent authority will apply 
to ensure that the meat is safe and suitable for 
human consumption;  
4- All animals brought to the slaughter floor should 
be slaughtered without delay, and stunning, 
sticking and bleeding of animals should not 
proceed at a rate  faster than that at which bodies of 
anima ls can be accepted for dressing;  
5- During initial dressing operations, and with due 
consideration to minimising contamination:  
 slaughtered animals that are scalded, flamed or 
similarly treated should be scoured of  all bristles, 
hair, scurf, feathers, cutic les and dirt.  
 the trachea and oesophagus should remain intact 
during bleeding, except i n the case of ritual 
slaughter.  
 bleeding should be as complete as possible; if 
blood is intended for food, it should be collected 
and handled in a hygienic manner.  
 exposure of the tongue should be done in such a 
way that the tonsils are not cut.  
 skinning of the head may not be requi red for 
some classes of animals e.g. goats, calves, sheep,         
 
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provided that heads are handled in such a way as to 
avoid undue contamina tion of meat.  
 before the removal from the head of any parts 
intended for human consumption, the head should 
be clean and, except in the case of animal bodies 
that are scalded and dehaired, skinned to an extent 
sufficient to facilitate inspection and the hygie nic 
removal of specified parts.  
 lactating or obviously -diseased udders should be 
removed from animal bodi es at the ea rliest 
opportunity.  
 removal of udders should be done in such a way 
that the contents do not  contaminate the animal 
bodies.  
 gas skinning or dehiding (pumping of air or gas 
between the skin or hide and the underlying tissue 
to facilitate skinning) should  only be permitted if it 
can meet required criteria for process control; and  
 hides/fleeces should not be washed, de -fleshed 
or left to accumulate in any part of an abattoir or 
establishment that is used for slaughter or dressing.  
6- Poultry and farmed gam e birds, following de -
feathering, can only be effectively cleaned of dust, 
feathers and other contaminants by the application 
of potable water. Washing of the animal bodies at 
multiple steps in the dressing process, and as soon 
as possible after each conta minating step, reduces 
the adherence of bacteria to the skin which can 
minimise overall carcass contamination. (Washing 
after evisceration and post -mortem is also 
necessary for technological reasons, as this is the 
only method available to routinely clean carcasses 
before entry to the chilling process). Washing may 
be carried out by several methods e. g. spraying, 
immersion washing;  
7- Farmed ratites may have an excessive amount of 
dust and dirt trapped in their feathers, and this has 
the potential for signific ant contamination of the 
dressing area unless there is adequate separation by 
distance, physical barrier, or other me ans, e.g. 
positive ventilation;  
8- Once the removal of the hide/fleece has  
 
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commenced, or dehairing has occurred, animal 
bodies should be separ ated from each other to 
avoid contact, and this should be maintained until 
each carcass has been inspected and judged by a 
competent person undertaking post -mortem 
inspection. (Note: While full separation of 
carcasses is more difficult in the case of poult ry 
and farmed game birds, such contact sh ould be 
minimised);  
9- During dressing, and with due consideration to 
minimising contamination:  
should be  completed before evisceration.  
ould be managed so that 
it is not exces sively contaminated.  
d be carried out without delay.  
oesophagus, crop, stomach, intestines, cloaca or 
rectum, or from the gall bladder, urinary blad der, 
uterus or udder, should be preve nted.  
during evisceration and no other opening should be 
made into an intestine, unless the intestines are first 
effectively tied to prevent spillage, except in the case 
of poultry and game birds.  
derived from the slaughtering and/or dressing of 
bodies of animals should be removed as soon as 
possible from the dressing area, and processed in a 
manner that does not cau se cross -contamination of 
meat.  
contamination should be demonstrated to be 
effective and meet other requirements as specified 
by the competent authority; and  
otherwise removed from carcasses in a manner that 
does not result in further contamination, and which 
achieves appropriate performance objectives or 
performance criteria for process control.  
5.4 POST -MORTEM INSPECTION:   
 
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 1. All carcasses and other relevant parts should be 
subjected to post -mortem inspection, which 
preferably should be part of an overarching, risk -
based system for the production of meat.  
2. Post-mortem inspection of carcasses and other 
relevant parts should utili se information from 
primary production and ante -mortem inspection, 
together with the findings from organoleptic 
inspection of the head, carcass and viscera, to 
make a judgement on the safety and suitability of 
parts intended for human consumption. Where th e 
results of organoleptic inspection are insufficient to 
accurately judge carcasses and other relevant parts 
as safe or suitable for human consumption, the 
parts should be set aside and followed up with 
confirmatory inspection procedures and/or tests.  
3. The responsibilities of the establishment operator 
in respect of post -mortem inspection include:  
 maintenance of the identity of a carcass and 
other relevant parts until inspection is complete;  
 skinning and dressing of heads to the extent 
necessary to facil itate inspection, e.g. partial 
skinning to allow access to sub -maxillary lymph 
nodes, detaching of the base of the tongue to allow 
access to the retropharyngeal lymph nodes;  
 skinning of heads to the extent necessary to 
allow hygienic removal of edible pa rts, when this 
is a processing option;  
 presentation of a carcass and other relevant parts 
for inspection according to the requirements of the 
competent authority;  
 a prohibition on establishment personnel 
intentionally removing or modifying any evidence  
of a disease or defect, or animal identification 
mark, prior to post mortem inspection;  
 prompt removal of foetuses from the 
evisceration area, for rendering or other processes 
as allowed by the competent authority, e.g. 
collection of foetal blood;  
 retention in the inspection area of all carcasses 
and other relevant parts required for inspection, 
until inspection and judgement has been         
 
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completed;  
 provision of facilities for identifying and 
retaining all carcasses and other relevant parts that 
require more detailed inspection and/or diagnostic 
tests before a judgement on safety and suitability 
can be made, in a manner that prevents cross -
contamination of meat from other carcasses and 
other relevant parts;  
 condemnation of parts of the carcass trimmed 
from the region of the sticking wound;  
 routine condemnation of the liver and/or kidneys 
from older animals where the competent authority 
has determined that there may be accumulation of 
heavy metals to an unacceptable level;  
 use of health marks (as spe cified by the 
competent authority) that communicate the 
outcome of post -mortem inspection; and  
 co-operation with competent persons 
undertaking post -mortem inspection, in all other 
ways necessary to facilitate effective post -mortem 
inspection, e.g. access to processing records, and 
easy access to all carcasses and other relevant 
parts.  
4. Post-mortem i nspection systems, should include:  
 procedures and tests that are risk -based to the 
extent possible and practicable;  
 confirmation of proper stunning and bleeding;  
 availability of inspection as soon as is 
practicable after completion of dressing;  
 visual inspection of the carcass and other 
relevant parts, including inedible parts, as 
determined by the competent authority;  
 palpation and/or incision of the carcass and 
other relevant parts, including inedible parts, as 
determined by the competent author ity according 
to a risk -based approach;  
 additional palpation and/or incisions, as 
necessary to reach a judgement for an individual 
carcass and other relevant parts, and under 
appropriate hygiene control;  
 more detailed inspection of edible parts intende d 
for human consumption compared with inspection  
 
Page 27 of 50                                                                             MOCCAE - Rev. 1 (01 -11-2017) 
  
 
of those parts for indicator purposes alone, as 
appropriate to the circumstances;  
 systematic, multiple incisions of lymph nodes 
where incision is necessary;  
 other organoleptic inspection procedures, e.g.  
smell, touch;  
 where necessary, laboratory diagnostic and other 
tests carried out by the competent authority or by 
the establishment operator under instruction;  
 performance objectives or performance criteria 
for the outcomes of organoleptic inspection,  if 
available;  
 regulatory authority to slow or halt processing 
so as to allow adequate post -mortem inspection at 
all times;  
 removal of specified parts if required by the 
competent authority, e.g. “specified risk materials” 
for BSE; and  
 proper use and  secure storage of equipment for 
health marking.  
5. Judgement of edible parts as safe and suitable 
should take into account information from the 
following sources:  
Section 6);  
 
-mortem inspection; and  
-mortem inspection, including diagnostic 
tests, where required.  
6. Judgement categories for edible parts include:  
 
table for human consumption, 
subject to application of a prescribed process, e.g. 
cooking, freezing;  
pending the outcome of further procedures and/or 
tests.  
used for some other purpose, e.g. pet -food, feed 
and feed ingredients, industrial non -food use, 
providing there are adequate hygiene controls to 
prevent any transmission of hazards, or illegal re - 
 
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entry to the human food chain;  
n and requiring 
condemnation and destruction;  
be used for some other purpose, e.g. pet -food, feed 
and feed ingredients, industrial non -food use, 
providing there are adequate controls to prevent 
illegal re -entry to the human food chain;  
requiring condemnation and destruction; and  
national legislation, and disposed of accordingly . 
5.5 HYGIENE REQUIREMENTS FOR PROCESS CONTROL AFTER POST -MORTEM INSPECTION:  
 1. Meat passed as safe and suitable for human 
consumption should be:  
 
will protect it from contamination and 
deterioration;  
temperature and/or water activity as quickly as 
possible, unless cut up or de -boned pre -rigor; and  
temperatures that achieve safety and 
suitability objectives.  
2. In the case of poultry or farmed game birds 
undergoing immersion chilling:  
hygiene criteria as specified by the competent 
authority;  
n in carcass temperature should be 
as rapid as possible;  
have a lesser microbiological count for indicator 
organisms and pathogens than those entering the 
process; and  
complete emptying, cleaning and sanitation of 
tanks as appropriate.  
3. An official health mark applied to meat, wrapping 
or packaging, should provide recognition that the 
product has been produced in accordance with         
 
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regulatory requirements . 
4. Where carcasses, parts of carcasses or other meat 
is placed in a holding room:  
operations must be adhered to e.g. chiller loading 
rates, stock rotation, specifications for temperature 
and r elative humidity;  
or placed in racks or trays, should be held in a 
manner permitting adequate circulation of air;  
-contamination via 
dripping of fluids should be prevented; and  
water dripping from overhead facilities and 
condensation should be controlled to the extent 
practicable, to prevent contamination of meat and 
food contact surfaces.  
5. When fresh meat is cut or de -boned pre -rigor:  
e 
dressing area to the cutting up or de -boning room;  
-boning room should be 
temperature -controlled and directly linked to the 
dressing areas, unless the competent authority 
approves alternative procedures that provide an 
equivalent l evel of hygiene; and  
-boning and packing should be 
done without delay and should meet all 
requirements for hygienic process control.  
6. When raw meat is minced:  
as approved by the competent authority e.g. 
striated muscle and adherent fatty tissues49;  
 
-
dressing contamination should be removed before 
mincing; and  
compositional criteria.  
7. Where meat is packaged or wrapped:  
stored and used in a hygienic manner; and  
liner or other means of protecting the meat, except  
 
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that the liner or other protection may not be 
required if pieces of meat, such as cuts, are 
individually wrapped before packing.  
8. Where meat is placed in a room for freezing:  
placed on racks or trays in a manner that allows 
adequate circulation of air;  
manner whereby the potential for cross -
contamination via dripping of liquids is prevented;  
to permit adequate circulation of air; and  
 should be placed so as to 
avoid contact with the base of an upper tray.  
9. Where meat is held in a freezer room or storage 
facility:  
reduced to an acceptable level before placement;  
ed in such a way that 
the hygiene cannot be compromised by the 
presence of packaged meat or packaging material;  
should not be stacked directly on the floor and 
should be positioned so that there is adequate a ir 
circulation;  
maintained under conditions appropriate to 
maintaining the safety and suitability of meat;  
and monitored; and  
e 
maintained.  
10. Where raw meat is thawed for further processing, 
hygiene controls should be such that thawing will 
not result in growth of micro -organisms or the 
formation of toxins to the extent that they may 
constitute a risk to human health. Hygiene cont rols 
should include adequate drainage of liquid run -off. 
11. Where establishments are approved, registered 
and/or listed for different animal species, all 
operations must be controlled in terms of space or 
time so that there is no possibility of accidental  
 
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mixing of meat from different slaughter species, 
and no mis -identification at the time of packaging.  
5.6 HYGIENE REQUIREMENTS FOR PARTS OF ANIMALS DEEMED UNSAFE OR UNSUITABLE FOR HUMAN CONSUMPTION:  
 Parts of animals deemed unsafe or unsuitable for 
human consumption should be:  
chutes, containers, trolleys, or other handling 
facilities;  
end use of the tissue;  
rooms reserved for that purpose and conveyed in a 
secure manner to a place of disposal (e.g. rendering 
station).         
5.7 SYSTEMS FOR REMOVING PRODUCTS THAT ARE IN CIRCULATION:  
 1) Establishments should have adequate systems that 
enable removal of products that are in circulation.  
2) Removal of product requires systems that are 
capable of:  
establishment operator to prevent the distribution , 
display or offer of a product that is not safe or 
suitable for human consumption;  
unsafe or unsuitable product that has already been 
supplied or made available to consumers;  
applied by the 
competent authority to ensure that the product is 
not moved or tampered with pending a decision on 
its disposition; it includes storage by the 
establishment operator in accordance with 
instructions from the competent authority.  
3) Product remo val systems designed by the 
establishment operator should:  
operational procedures that facilitates the rapid 
and complete removal of implicated lots;  
-back to 
the ori gin of the problem;  
of any processing inputs that may be implicated;          
 
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appropriate to the competent authority, consumers 
and other interested stakeholders particularly 
where public health issues are involved.  
6 ESTABLISHMENTS: MAINTENANCE AND SANITATION:  
 1. Establishments, facilities and equipment should be 
kept in an appropriate state of repair and condition 
to facilitate all sanitation procedures and prevent 
contamination of meat, e.g. from metal shards, 
flaking pla ster and chemical contaminants.  
2. Sanitation standard operating procedures (SSOPs) 
should specify the scope of the cleaning 
programme, cle aning specifications, persons 
responsible, and monitoring a nd record keeping 
requirements.  
3. Cleaning procedures and programmes should:  
circumstances;  
 
contamination of meat with detergents or 
sanitising agents, unless allowable under 
conditions of use; and  
organoleptic checks and microbiological sampling 
of meat contact  surfaces, and be redesigned if and 
when necessary.  
4. Particular cleaning programmes are required for 
equipment used in the slaughter and dressing of 
carcasses e.g., knives, saws, machine cutters, 
evisceration machines and flushing nozzles. Such 
equipment s hould be:  
work;  
water or alternative methods, with appropriate 
frequency during and/or between periods of work;  
coming into contact with abnormal or diseased 
tissue that may harbour food -borne pathogens; and          
 
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it will not become contaminated.  
5. Containers and equipment should not pass from an 
“inedible” area to an “edible” a rea befo re being 
cleaned and sanitised.  
6. Pest control programmes are an essential part of 
maintenance and sanitation and should follow 
GHP as described in the General Principles of 
Food Hygiene . (CAC/RCP 1 -1969)  
IN PARTICULAR:  
perly documented 
and verified by the establishment operator;  
equipment, with an approved pesticide should be 
carried out according to the conditions of use; and  
should be kept in secure storage, with access being 
limited to authorised persons . 
7. The requirements in GENERAL PRINCIPLES OF 
FOOD HYGIENE CAC/RCP 1 -1969,  SECTION 
VI - ESTABLISHMENT: MAINTENANCE AND 
SANITATION are applied . 
7 PERSONAL HYGIENE:  
 1) Persons moving from rooms or areas containing 
raw meat to rooms or areas used for meat 
preparations and manufactured meat (especially 
when these products are cooked) should 
thoroughly wash, change and/or sanitise their 
protective clothing as appropriate, a nd otherwise 
limit the possibility of cross -contamination to the 
lowest level practicable.  
2) Persons who come into direct or indirect contact 
with edible parts of animals or meat in the course 
of their work should maintain appropriate personal 
cleanliness an d behaviour, and should not be 
clinically affected by communicable agents likely 
to be transmitted by meat.  
3) Persons who come into direct or indirect contact 
with edible parts of animals or meat should:  
cleanli ness;   
 
 
       
 
  
 
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circumstances, and ensure that non -disposable 
protective clothing is cleaned before and during 
work;  
dressing of animals and the handling of meat, 
ensure tha t they are of an approved type for the 
particular activity, e.g. chain -mail stainless steel, 
synthetic fabric, latex, and they are used according 
to specifications, e.g. washing of hands before use, 
changing or sanitising gloves when contaminated;  
iately wash and sanitise hands and 
protective clothing when there has been contact 
with abnormal animal parts that are likely to 
harbour food -borne pathogens;  
dressings; and  
 effects in 
locations that are separate from areas where meat 
may be present.  
4) The establishment should maintain relevant 
personal health records of personnel.  
5) Persons who come into direct or indirect contact 
with edible parts of animals or meat in t he cou rse 
of their work should:  
prior to and during employment;  
suspected to be carrying, communicable agents 
likely to be transmitted through meat; and  
requirements to the establishment operator in 
respect of communicable agent.  
6) The requirements in GENERAL PRINCIPLES OF 
FOOD HYGIENE CAC/RCP 1 -1969, SECTION 
VII - ESTABLISHMENT: PERSONAL 
HYGIENE, are  applied IN PARTI CULAR : 
a. HEALTH STATUS :  
people known, or suspected, to be suffering 
from, or to be a carrier of a disease or illness 
likely to be transmitted through food, should 
not be allowed to enter any food handling  
 
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area if there is a likelihood of their 
contaminating  food. Any person so affected 
should immediately report illness or 
symptoms of illness to the management. 
Medical examination of a food handler 
should be carried out if clinically or 
epidemiologically indicated.  
b. ILLNESS AND INJURIES:  
Conditions which shoul d be reported to 
management so that any need for medical 
examination and/or possible exclusion from 
food handling can be considered, inclu de: 
            • jaundice; • diarrhoea; • vomiting; • fever;  
            • sore throat with fever; • visibly infecte d   
            skin lesions (boils, cuts, etc.); • discharges  
            from the ear, eye or nose  
c. PERSONAL CLEANLINESS  
i. Food handlers should maintain a high 
degree of personal cleanliness and, where 
appropriate, wear suitable protective 
clothing, head c overing, and footwear. 
Cuts and wounds, where personnel are 
permitted to continue working, should be 
covered by suitable waterproof dressings.  
ii. Personnel should always wash their hands 
when personal cleanliness may affect food 
safety, for example:  
• at the start of food handling activities;  
• immediately after using the toilet; and  
• after handli ng raw food or any  
contaminated mater ial, where this could  
result in contamination o f other food items;  
they should avoid handling ready -to-eat 
food, where  appropriate.  
d. PERSONAL BEHAVIOUR  
6.4.1 People engaged in food handling   
 activities should refrain from behaviour   
 which could result in contamination of   
 food, for example: • smoking; •     
 spitting; • chewing or eating; • sneezing   
 or coughi ng over unprotected food.  
6.4.2 Personal effects such as jewellery,  
 
Page 36 of 50                                                                             MOCCAE - Rev. 1 (01 -11-2017) 
  
 
watches , pins or other items should not be 
worn or brought into food handling areas 
if they pose a threat to the safety and 
suitability of food.  
e. VISITORS  
Visitors to food manufacturing, processing or 
handling areas should, where appropriate, 
wear protective clothing and adhere to the 
other personal hygiene provisions in this 
section.  
8 TRANSPORTATION:   
 
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 1- meat should be transported at temperatures that 
achieve safety and suitability objectives. 
Equipment for continuous monitoring and 
recording of temperatures should accompany 
transport vehicles and bulk containers wherever 
appropriate. Additionally, the con ditions of 
transport should provide adequate protection 
from exogenous contamination and damage, 
and should minimise growth of pathogeni c and 
spoilage micro -organisms.  
2- If meat is inadvertently exposed to adverse 
temperature conditions or sources of 
contami nation that may affect safety and 
suitability, an inspection should be carried out 
by a competent person before further transport 
or distribution is allowed . 
3- Where necessary, conveyances and bulk 
containers should be designed and constructed 
so that they: do not contaminate foods or 
packaging; can be effectively cleaned and, 
where necessary, disinfected;  permit effective 
separation of different foods or foods from non -
food items where necessary during transport; 
provide effective protection from 
contaminati on, including dust and fumes; can 
effectively maintain the temperature, humidity, 
atmosphere and other conditions necessary to 
protect food from harmful or undesirable 
microbial growth and deterioration likely to 
render it unsuitable for consumption; and a llow 
any necessary temperature, humidity and other 
conditions to be checked. (GENERAL 
PRINCIPLES OF FOOD HYGIENE CAC/RCP 
1-1969, SECTION VIII - 
TRANSPORTATION)         
9 PRODUCT INFORMATION:   
GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1 -1969, SECTION IX  
9.1 LOT IDENTIFICATION   
 
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 Lot identification is essential in product recall and 
also helps effective stock rotation. Each container of 
food should be permanently marked to identify the 
producer and the lot.         
9.2 PRODUCT INFORMATION  
 All food products should be accompanied by or bear 
adequate information to enable the next person in the 
food chain to handle, display, store and prepare and 
use the product safely and correctly.         
9.3 LABELLING  
 Pre-packaged  foods should be labelled with clear 
instructions to enable the next person in the food 
chain to handle, display, store and use the product 
safely.         
10 TRAINING :  
       
 Training programmes should:  
o provide personnel with the training, knowledge, 
skills and ability to carry out specified meat 
hygiene tasks, e.g. post -mortem inspection, 
verification of stat istical process control, 
HACCP;  
o provide practical training to the extent required;  
o where necessary, arrange f or formal testing of 
personnel;  
o ensure that pe rsonnel involved in supervisory 
roles have appropriate skills;  
o recognise and build on professional 
qualifications; and  
o provide for the continuing education of 
competent persons.