NEW: The UK’s First Trust in Food Index

Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

This icon indicates that a record is required.

Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.

Aim:

SITE

AB.ST.a

Standards

The site perimeter and grounds must be maintained in a clean and tidy condition

How you will be measured

  • Vegetation is managed
  • Rubbish and redundant equipment are kept in designated areas, separate from the lairage, livestock feed, packaging storage and food production areas
  • Rubbish does not accumulate

AB.ST.a.1

Standards

The premises must be designed, fabricated and finished in a manner suitable for its intended purpose and protect product from contamination risks

How you will be measured

  • The building is designed to prevent the entry of pests, minimise the accumulation of dirt, condensation and mould, and avoid the shedding or flaking of paint
  • Windows and doors capable of being opened are screened and protected to prevent the entry of pests
  • Glass windows in production and storage areas are protected against breakage
  • Air conditioning/ ventilation equipment is not a cause for contamination
  • Drains in the production and storage areas are fitted with covers and traps, to collect meat/ materials and prevent the entry of pests
  • Waste water does not accumulate within the facility

AB.ST.a.2

Standards

Equipment must be constructed of materials suitable for food production and designed to allow thorough cleaning and disinfection

AB.ST.b

Standards

Designated, suitably designed changing and toilet facilities must be provided for all staff and visitors

How you will be measured

  • Facilities allow direct entry to production without having to go through any external areas
  • Toilets do not open directly into storage and food production areas

AB.ST.b.1

Standards

Facilities must be provided to segregate clean protective clothing, from all other clothing and personal items

How you will be measured

  • Facilities allow the storage of outdoor clothing and personal items, separate from site protective clothing
  • Clean and dirty protective clothing is stored separately i.e. in separate containers

AB.ST.b.2

Standards

Handwashing and drying facilities must be provided at all access points to food production, storage and packing areas

How you will be measured

  • Hand washing facilities include water at a suitable temperature to encourage handwashing, non-perfumed soap and hand sanitiser
  • Facilities are not hand operated, i.e. the facilities are knee, elbow or sensor operated
  • Drying facilities include single use towels or electric hand driers

AB.ST.b.3

Standards

Effective, clean and tidy boot washing facilities must be provided on entrance and exit to the lairage and all production areas

How you will be measured

  • System effective for the type of footwear worn
  • Food-safe disinfectants used throughout the site
  • Unless site-specific boots are worn in the lairage, wash facilities and disinfectant facilities are provided. The disinfectant provided must be approved by Defra and supplied at General Order’s rates
  • Site users are aware of the requirement to clean boots upon entry and exit

AB.ST.b.4

Standards

Smoking is only permitted in designated areas

AB.ST.c

Standards

Controls must be in place to prevent contamination of product by wood

How you will be measured

  • Wood, including wooden pallets are not used in areas where there is open food (production or storage), unless it is shrink wrapped
  • Wood is kept in designated areas

AB.ST.c.1

Standards

Controls must be in place to prevent contamination of product by glass and brittle materials

How you will be measured

  • Glass and brittle materials not allowed in open food areas unless they have been protected
  • A record of where glass or brittle materials are in place on-site is kept and the items regularly checked for damage
    • the frequency of checking is determined by location and risk
    • damage is investigated, repairs undertaken where applicable and recorded

Glass/ brittle materials record, damage record

AB.ST.c.2

Standards

A documented procedure for the handling of glass and brittle material breakages must be in place

How you will be measured

  • Procedure is known to relevant staff and implemented as necessary

Documented procedure

AB.ST.c.3

Standards

Controls must be in place to prevent contamination of product by metal implements such as knives, blades, needles and wires

How you will be measured

  • Knives, scissors, blades are identified (i.e. number, initials) and recorded on a register
  • A system of daily checks for knife damage and reporting of damage or loss to the line manager is in place

Knife register

AB.ST.c.3.1

Standards

A documented procedure for the damage or loss of metal implements must be in place

How you will be measured

  • Procedure is known to relevant staff and implemented as necessary

Documented procedure

AB.ST.c.4

Standards

Controls must be in place to prevent contamination of product by metals used in packaging and documentation

How you will be measured

  • Drawing pins, staples and paper clips are banned from production areas
  • Pens in use in production areas are metal detectable, all-in-one type

AB.ST.c.5

Standards

Controls must be in place to prevent contamination of boneless products by bone

How you will be measured

  • Not applicable to bone-in products

AB.ST.c.6

Standards

Where other potential contaminants are identified, controls must be in place to prevent contamination

How you will be measured

  • Contaminants other than those listed above, as identified by the site

AB.ST.d

Standards

The site must have an effective pest control system in place

How you will be measured

  • System includes, but is not limited to, site proofing, baiting, trapping
  • Evidence that control systems are effective through regular checks for vermin activity
  • The procedures put in place are documented in a Pest Control Plan

Pest control plan

AB.ST.d.1

Standards

The Pest Control Plan provides details on how vermin is managed and monitored

How you will be measured

  • The plan includes a site map that details current positions of bait points, electric fly killers, pheromone traps, etc.
  • Bait points are numbered
  • The plan details the frequency and type of inspections
  • Pest control devices e.g. electric fly killers are positioned to avoid flying insects crossing processing areas
  • U.V. tubes are designed to contain glass should a breakage occur

AB.ST.d.2

Standards

The pest control system must be managed by competent people

How you will be measured

  • Managed by either a competent pest control contractor or a nominated trained staff member with the accountability to make decisions
  • Contractor competency demonstrated by membership of the BPCA, accredited membership of the NPTA or by the pest controller holding a relevant qualification

AB.ST.d.3

Standards

Where baits are used, they are suitable for use and used in accordance with manufacturer’s instructions

How you will be measured

  • Baits used are legally approved products, for the area that they are being used (as indicated in the manufacturer’s instructions)
  • Baits are palatable to vermin i.e. not mouldy or decayed, and replaced as recommended by the manufacturer’s instructions
  • Baits used are suitable for the target species
  • Baits are secure and inaccessible to non-target species

AB.ST.d.4

Standards

Pest control inspection reports must be kept and regularly reviewed to improve compliance

How you will be measured

  • Results of pest reports are reviewed and analysed for trends
  • Reports demonstrate that the site is actively managing pest control with no non-managed recurring issues

AB.ST.e

Standards

A risk assessed, cleaning schedule is implemented

How you will be measured

  • Schedule outlines the site area/ equipment to be cleaned and the frequency of cleaning

Risk assessment

AB.ST.e.1

Standards

Documented procedures for cleansing and disinfecting the site must be implemented

How you will be measured

  • Documented procedures outline the methods of cleaning for each site area/ equipment, chemicals, responsibilities
  • Cleaning methods include cleaning as you go and deep cleaning
  • The procedures are implemented to ensure a site area/ equipment that is of suitable visual cleanliness

Cleaning schedule

AB.ST.e.2

Standards

Facilities must be provided for the cleaning of equipment and disinfection knives

How you will be measured

  • Equipment includes machines, tools, utensils cutting boards and trays
  • Facilities to disinfect knives by water or chemical means are available
  • If the disinfecting facilities are “water only” the facility enables blades to be fully immersed, the water is changed regularly and the water has a minimum temperature of 82°C
  • When temperature of water or chemical concentration are important factors in the effectiveness of cleaning/ disinfecting, water temperature/ chemical concentration is regularly monitored

AB.ST.e.3

Standards

Checks must be in place to verify that knife sterilisers function at correct temperatures

How you will be measured

  • Where the check identifies non conformity, the root cause is determined and corrective action is implemented

Corrective actions

AB.ST.e.4

Standards

Prior to the commencement of production, a visual cleanliness check of the area and equipment must be undertaken

How you will be measured

  • Responsible staff undertake the checks
  • Where issues are identified, the root cause is determined, corrective action is implemented and records kept

Corrective actions

AB.ST.e.5

Standards

A programme of testing must be in place to verify the effectiveness of the cleaning procedures

How you will be measured

  • Testing reports are trended and reported to senior management
  • Methods include rapid ATP or protein swab testing
  • Where testing identifies an issue, the root cause is determined and corrective action is implemented. Where appropriate, the cleaning procedure is adjusted and preventative action plans put in place

Testing reports

AB.ST.e.6

Standards

Chemical products must be suitable for use and used in accordance with manufacturer instructions

How you will be measured

  • Only food grade chemical products are used in food production and storage areas
  • Products are used as they were intended, in accordance with manufacturer’s recommended dilution rates and other instructions
  • Products carry an appropriate label allowing easy identification
  • COSHH data sheets for chemicals in the store are held

COSHH data sheets

AB.ST.e.7

Standards

Chemical products must be stored appropriately

How you will be measured

  • Cleaning chemicals have their own designated, lockable storage areas (cage/ room) away from food and packaging
  • Storage areas are kept locked when not in use
  • Access to chemicals are limited to employees that are trained and authorised to use the chemicals
  • Food grade and non-food grade chemicals are stored separately

Training records

AB.ST.f

Standards

Water and ice used in food production or for cleaning must be safe for use

How you will be measured

  • All water and ice is from a potable source
  • A programme of microbiological and chemical testing of water and ice is undertaken at a frequency based on risk and previous results. Samples are taken from random outlet points (e.g. tap, hose end)
  • Water and ice test results are trended
  • Where a test identifies an issue, the root cause is determined and corrective action is implemented

Testing schedule, results and corrective actions

AB.ST.f.1

Standards

A map of the water supply must be kept

How you will be measured

  • A schematic map of the water supply and water points on the site

Water supply map

AB.ST.f.2

Standards

Gases used in packed product must be food safe and purchased from approved sources with a certificate of conformance

How you will be measured

  • Documentation from supplier confirms suitability for food use and certification information

Gas safety certificates

AB.ST.g

Standards

A documented plan for planned, preventative maintenance of buildings and equipment must be implemented

How you will be measured

  • Plan details:
    • location (site area or equipment name and location)
    • frequency of planned maintenance
  • Frequency of planned maintenance based on risk assessment and manufacturer’s instructions

Maintenance plan

AB.ST.g.1

Standards

Maintenance procedures must be carried out in a manner that poses no risk of product contamination

How you will be measured

  • Applies to planned maintenance or emergency and temporary repairs
  • Where maintenance occurs in situ steps are taken to reduce the risk of contamination, including, but not limited to:
    • tool control, i.e. checking of tools in and out of the area
    • removal or protecting product or work areas from contamination
    • removal of lighting units from the processing area in order to replace glass tube bulbs or use of shatterproof or protected bulb

AB.ST.g.2

Standards

Lubricants used on equipment used in the food production and storage area must be suitable for food contact and free from allergens

AB.ST.g.3

Standards

Following maintenance, the area or equipment is clean and free from contamination risks

How you will be measured

  • Following maintenance the production area is cleansed and disinfected
  • A hygiene clearance check with documented sign off is completed before production recommences and the area or equipment is used

Hygiene clearance check

AB.ST.g.4

Standards

A record of all maintenance carried out and subsequent hygiene clearance checks must be kept

How you will be measured

  • Maintenance records:
  • include the name of the person/ company that undertook the maintenance
  • state the maintenance undertaken, and the date of the maintenance
  • the date of the hygiene clearance check

Maintenance records

AB.ST.h

Standards

On-site product testing laboratories must be suitably located and designed

How you will be measured

  • The laboratory is:
    • separate from the production area
    • designed and operated so that it poses no risks to product safety
  • Operation controls include restricted access, protective clothing, sampling procedures and disposal of laboratory waste

AB.ST.h.1

Standards

On-site laboratories are managed by competent staff

How you will be measured

Staff are trained and qualified

AB.ST.i

Standards

A calibration schedule for all relevant equipment must be in place and implemented

How you will be measured

  • The schedule is based on risk assessment and manufacturer’s instructions
  • The schedule is specific to equipment on-site, and documented
  • The schedule covers all equipment used that is critical to food safety and legality
  • The schedule details equipment identifier, location and frequency of calibration (legislation and manufacturer’s recommendations)

Calibration schedule

AB.ST.i.1

Standards

Documented procedures for carrying out the calibration of equipment must be followed

How you will be measured

  • Procedure outlines:
    • calibration method
    • the parameters and critical limits for each piece of equipment
    • actions to be taken in the event of critical limits being exceeded

Documented procedures

AB.ST.i.2

Standards

Where the calibration identifies equipment to be operating outside of its specified limits, the root cause must be determined and corrective action implemented

How you will be measured

  • Root cause determined for critical equipment
  • Corrective action implemented as per the documented procedures

AB.ST.i.3

Standards

Calibration results must be recorded and issues rectified

How you will be measured

  • Records kept detailing the result, the name of the person/ company that undertook the calibration and, where relevant, the root cause and corrective actions
  • Equipment labelled with date of calibration, or identified and a corresponding record of calibration kept

Results and corrective actions

AB.ST.j

Standards

All storage facilities must be maintained in a clean, hygienic condition and be fit for purpose

How you will be measured

  • No visible signs of contamination

AB.ST.j.1

Standards

Products must be stored in suitable facilities

How you will be measured

  • Redundant equipment stored separately to product and packaging storage areas
  • Packaging stored separately to raw materials, food products and chemicals

AB.ST.j.2

Standards

Product must be stored appropriately to minimise the risk of cross contamination

How you will be measured

  • Food products have no direct contact with the floor:
    • exposed carcases and quarters hung
    • cuts of meat packed in containers and covered
    • boxed products are not placed directly on the floor (impervious pallets/ clean polythene sheeting are used)
  • Carcases are not routinely in direct contact with the wall, other products are not in direct contact with the wall at any time
  • No dripping of condensation onto exposed products
  • Wood, including wooden pallets, are not used in areas where there is open food (production or storage), unless it is shrink wrapped

AB.ST.k

Standards

Systems must be in place to ensure that product (including work in progress product) is held at the correct temperature throughout the production process

How you will be measured

  • The required temperatures for the various production areas are known
  • Temperature is regularly monitored, using suitable methods:
    • chillers are alarmed (audible or visible), or
    • monitoring is of sufficient frequency (including weekends/ bank holidays if in use) to ensure temperatures are not exceeded
  • Corrective actions are taken in the event of a temperature failure
  • Documented procedures detail the system

documented procedures

AB.ST.k.2

Standards

Following slaughter, carcases must be chilled to required temperatures

How you will be measured

  • Pork carcases are chilled to a maximum of 5 deg. C
  • Beef, lamb and non-assured pig carcases are chilled to a maximum of 7 deg. C
  • Poultry carcases and recovered offal are chilled to a maximum of 4 deg. C
  • Hot carcases are only added to a chiller containing chilled carcases if:
    • it does not compromise the chilling regime
    • the surface temperature does not rise/ it doesn’t cause surface condensation on meat already in the chiller
  • Where warm transport is authorised by the Official Veterinarian, it can be demonstrated by documented evidence

AB.ST.k.4

Standards

Records of all temperature monitoring including any corrective action undertaken must be kept

How you will be measured

  • Product temperatures are regularly monitored including during weekends and bank holidays if manual monitoring methods are used

AB.ST.l

Standards

Procedures to ensure food is transported in a safe and hygienic manner are documented and implemented

How you will be measured

  • Procedures are documented and apply to own vehicles, customers vehicles or those used by third party contractors
  • Procedures include checking vehicles to ensure they are:
    • clean and free from any visible contamination
    • suitable for use
    • refrigerated and able to maintain product at the required temperatures
  • A record of the check (including who completed the check) is kept

Transport checks

AB.ST.l.1

Standards

Food products must be transported in a secure manner

How you will be measured

  • The container is locked when unattended or sealed

AB.ST.l.2

Standards

Where checks identify an issue, corrective action must be undertaken

How you will be measured

  • If the vehicle was found to be of an unacceptable standard, the vehicle is not used or the issue is rectified
  • Details of the issue and corrective action are recorded

Corrective actions

AB.ST.l.3

Standards

During transport, product must be stored in a manner that minimises the risk of contamination

How you will be measured

  • Food products have no direct contact with the vehicle floor:
    • exposed carcases, quarters and bone-in cuts hung
    • cuts of meat packed in containers and covered
    • boxed products are not placed directly on the floor (impervious pallets/ clean polythene sheeting are used)
  • Wooden storage racks or pallets are not used to store “open” meat

AB.ST.m

Standards

Systems must be in place to ensure wastes are identifiable, categorised in accordance with legislation and disposed of in an appropriate manner

How you will be measured

  • Wastes include inedible and condemned animal by–products
  • Wastes are stored and disposed of in accordance with their categorisation

AB.ST.m.1

Standards

Waste must be stored in a controlled manner

How you will be measured

  • There is no accumulation of waste on-site
  • Wastes (including animal by-products) are stored in a manner that it does not cause contamination of product, or attract pests (within or around the production facility)
  • Wastes are stored in appropriate containers i.e. animal by-products are stored in appropriately labelled, leak-proof containers

AB.ST.m.2

Standards

Waste must be collected regularly by licensed waste contractors and a record kept

How you will be measured

  • Frequency of collection prevents accumulation and reduces the risk of contamination/ attraction of pests
  • Record details transporter name, license details, destination, quantity, description and collection date
  • The record may be a waste transfer note from the contractor

Waste records

AB.ST.m.3

Standards

Where required by legislation the site must hold an Integrated Pollution Prevention Control (IPPC) permit

How you will be measured

  • Permits from the Environment Agency held where:
    • an abattoir has a carcase production capacity of 50 tonnes/ day or more
    • a site cutting and processing has a finished product capacity of 75 tonnes/ day or more

IPPC permit