The aim of this guideline for Category 1 raw red meat 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.

Category 1 is defined as chilled or frozen raw red meat without any additional ingredients. It can be whole carcasses, portions, muscle meat or organs. The guideline concentrates on the areas that are of particular concern to the meat 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 cattle, pigs, sheep and goats, which are the largest part of the red meat sector. Any site slaughtering or processing different or exotic species will need to consider the risks specific to the animals involved.

Please note, this title comes in PDF format only.

Use of BRCGS intellectual property

Information on how you can use BRCGS Standards, guidance and published content can be found here. You can also find a list of answers to common question on how BRCGS content can be used here.