The aim of this guideline for Category 2 raw poultry is to aid individuals and companies involved in the certification process to ensure that robust systems and procedures are in place that adequately meet the requirements of the Standard.

The guideline concentrates on the areas that are of particular concern to the poultry industry. Wherever possible it includes practical guidance and examples to assist the effective implementation of requirements and promote consistency of interpretation. The examples are provided solely to aid understanding of the principles behind the requirements. Practices and controls shall always be pertinent to the situation, shall be able to withstand challenge by an auditor and shall be in line with good industry practices.

BRCGS recommends reading this guidance alongside a copy of the Global Standard Food Safety (Issue 9).

Who should use this publication?

This guideline is aimed at producers of meat from farmed chickens, turkeys, ducks and geese, which together form the largest part of the poultry sector. Any site dealing with the slaughtering or processing of different or exotic species will need to consider the risks specific to the birds involved.

Please note, this title comes in PDF format only.