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The Secretary of State being a Minister designated[1] for the purposes of section 2(2) of the European Communities Act 1972[2] in relation to the common agricultural policy of the European Community in exercise of the powers conferred on him by that section so far as these Regulations amend the Products of Animal Origin (Import and Export) Regulations 1996[3]; And the Secretary of State in exercise of the powers conferred on him by sections 16(1)(b) and (f) and 17(1) of the Food Safety Act 1990[4] and now vested in him[5] having had regard in accordance with section 48(4A) of that Act to relevant advice given by the Food Standards Agency and after consultation in accordance with section 48(4) and (4B) of that Act; And after consultation as required by Article 9 of Regulation (EC) No. 178/2002 of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety[6]; Makes the following Regulations: Title, extent, interpretation and scope 1. - (1) These Regulations may be cited as the Meat (Hazard Analysis and Critical Control Point) (England) Regulations 2002 and extend to England only. (2) In these Regulations -
(b) in the case of any licensed red meat cutting plant, 150 tonnes of fresh red meat; (c) in the case of any licensed poultry meat slaughterhouse, 200,000 poultry; and (d) in the case of any licensed poultry meat cutting plant, 150 tonnes of fresh poultry meat.
(3) Nothing in these Regulations shall apply in relation to any licensed red meat slaughterhouse which is used to process bovine animals under the purchase scheme introduced by Commission Regulation (EC) No. 716/96 adopting exceptional support measures for the beef market in the United Kingdom[9].
(ii) became operational for the first time on or after 1st January 2001 but before 1st May 2002 and had an average weekly throughput during the time it was operational in that period lower than the specified amount, or (iii) became operational for the first time on or after 1st May 2002 and which the Agency considers is likely to have an average weekly throughput lower than the specified amount;
(b) a cold store licensed under regulation 4 of the Fresh Meat Regulations or regulation 4 of the Poultry Meat Regulations, in each case with a storage capacity of less than 25,000 cubic metres;
Amendments to the Fresh Meat (Hygiene and Inspection) Regulations 1995
(3) In paragraph (1)(e) of regulation 8, the phrase ", 17, 17A, 17B and 17C" is substituted for the phrase "and 17".
(b) the phrase "(including any microbiological checks the Agency may require)" is revoked.
(5) In sub-paragraph (e) of paragraph (1) of regulation 20, the words "by virtue of" are substituted for the words "pursuant to".
(eB) shall retain for a period of at least 18 months any records which, in compliance with Schedule 17A, 17B or 17C, as appropriate, he has made following the carrying out by him of microbiological checks in accordance with paragraph (5) below;".
(7) The following paragraphs are added after paragraph (3) of regulation 20 -
(b) identify the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or reduce it to acceptable levels; (c) establish critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; (d) establish and implement effective monitoring procedures at critical control points; (e) establish corrective actions when monitoring indicates that a critical control point is not under control; (f) establish procedures to verify whether the measures outlined in sub-paragraphs (a) to (e) above are working effectively; verification procedures shall be carried out regularly; and (g) establish documents and records commensurate to the nature and size of the business to demonstrate the effective application of the measures outlined in sub-paragraphs (a) to (f) above and to facilitate official controls.
(5) The occupier of any licensed slaughterhouse shall, in conducting the regular checks on the general hygiene of conditions of production in those premises which are required by paragraph (1)(d) above, carry out microbiological checks -
(ii) Schedule 17B; and
(b) in relation to cleaning and disinfection of the premises, in accordance with the procedures laid down in Schedule 17C.
(6) The occupier of any licensed cutting premises shall, in conducting the regular checks on the general hygiene of conditions of production in those premises which are required by paragraph (1)(d) above, carry out microbiological checks in relation to cleaning and disinfection of the premises, in accordance with the procedures laid down in Schedule 17C.".
(8) The following Schedules are inserted between Schedules 17 and 18 - Sampling procedure and number of samples to be taken 1.
(b) A sample from four sites from each carcase should be taken half way through the slaughter day, after dressing and before chilling. (c) Carcase identification, date and time of sampling should be recorded for each sample and the name of the person performing the sampling. (d) The frequency of sampling may be reduced to fortnightly testing if satisfactory results are obtained on six consecutive weeks, but weekly sampling must be resumed if unsatisfactory results are obtained.
Sampling sites
Excision Sampling Method
(b) Pieces of tissue may be obtained using a sterile cork borer (2.5 cm diameter) or by cutting a slice of 5 cm2 and maximum thickness of 5 mm off the carcase with a sterile instrument. (c) Samples from the four sampling sites of each tested carcase may be analysed separately or may be pooled in the same container before examination. Where unacceptable results are obtained from pooled samples and corrective actions do not lead to better hygiene, further samples should not be pooled until problems have been resolved. (d) The samples must be placed aseptically into a sample container or plastic dilution bag at the slaughterhouse, for transfer to the laboratory.
Method for the examination of samples
(b) Samples should be homogenised in a plastic dilution bag for at least two minutes in 100 ml of dilution media (see ISO 6887-1[10]) at about 250 cycles of a peristaltic Stomacher or homogenised by a rotary blender (homogeniser). (c) Dilution before plating should be carried out in 10-fold steps in the dilution media. (d) Analysis should be performed for total viable counts and Enterobacteriaceae. ISO methods should provide the basis for examination of samples.
Records
(b) Records must include:
(ii) name and address of the laboratory which analysed the sample, date of investigation of samples in the laboratory and details of the method used including inoculation of different agars, incubation temperature, time, and results as number of cfu per plate used to calculate the result in cfu/cm2 of surface area.
(c) A responsible person from the laboratory should sign the records.
Verification Criteria
(b) The test results should be categorised according to the respective microbiological criteria in the same order as the samples are collected. (c) As each new test result is obtained, the verification criteria are applied anew to evaluate the status of process control with respect to microbiological contamination and hygiene. (d) An unacceptable result or unsatisfactory marginal result trends should trigger action to review process controls, discover the cause if possible, and prevent recurrence.
Feedback to staff
(b) The results should be used to maintain and improve the standard of slaughter hygiene. Causes of poor results may be clarified by consultation with the slaughtering staff where the following factors could be involved: poor working procedures, absence or inadequacy of training and/or instructions, the use of unsuitable cleaning and/or disinfection materials and chemicals, inadequate maintenance of cleaning apparatus, and inadequate supervision.
Sampling procedure and number of samples to be taken 1.
(b) A sample from four sites from each carcase should be taken half way through the slaughter day, after dressing and before chilling. (c) Carcase identification, date and time of sampling should be recorded for each sample and the name of the person performing the sampling. (d) The frequency of sampling may be reduced to fortnightly testing if satisfactory results are obtained on six consecutive weeks, but weekly sampling must be resumed if unsatisfactory results are obtained.
Sampling sites
Wet & Dry Swabbing Method
(b) The sampling area for swabbing should cover 100 cm2 for cattle and horses, 50 cm2 for pigs, sheep and goats per sampling site. However, a smaller area may be tested, subject to the approval of the OVS on the basis of historical data, and a minimum area of 10 cm2 per site. (c) The swab should be moistened for at least 5 seconds in the diluent and rubbed initially vertically, then horizontally, then diagonally for not less than 20 seconds across the swab site. As much pressure as possible should be used. Repeat swabbing method using a dry swab at the same site. (d) Samples from the four sampling sites of each tested carcase may be analysed separately or may be pooled in the same container before examination. Where unacceptable results are obtained with pooled samples and corrective actions do not lead to better hygiene, further samples should not be pooled until problems have been resolved. (e) The samples must be placed aseptically into a sample container or plastic dilution bag at the slaughterhouse for transfer to the laboratory.
Method for the examination of samples
(b) Samples should be homogenised in a plastic dilution bag for at least 2 minutes in 100 ml of dilution media (see ISO 6887-1) at about 250 cycles of a peristaltic Stomacher or homogenised by a rotary blender (homogeniser). Alternatively swab samples may be shaken vigorously in the dilution media. (c) Dilution before plating should be carried out in 10-fold steps in the dilution media. (d) Analysis should be performed for total viable counts and Enterobacteriaceae. ISO methods should provide the basis for examination of samples.
Records
(b) Records must include:
(ii) name and address of the laboratory which analysed the sample, date of investigation of samples in the laboratory and details of the method used including inoculation of different agars, incubation temperature, time, and results as number of cfu per plate used to calculate the result in cfu/cm2 of surface area.
(c) A responsible person from the laboratory should sign the records.
Verification Criteria
(b) The test results should be categorised according to the respective microbiological criteria in the same order as the samples are collected. (c) As each new test result is obtained, the verification criteria are applied anew to evaluate the status of process control with respect to microbiological contamination and hygiene. (d) An unacceptable result or unsatisfactory marginal result trends should trigger action to review process controls, discover the cause if possible, and prevent recurrence.
Feedback to staff
(b) The results should be used to maintain and improve the standard of slaughter hygiene. Causes of poor results may be clarified by consultation with the slaughtering staff where the following factors could be involved: poor working procedures, absence or inadequacy of training and/or instructions, the use of unsuitable cleaning and/or disinfection materials and chemicals, inadequate maintenance of cleaning apparatus, and inadequate supervision.
1. Microbiological sampling must take place before production starts, never during production. If visible dirt is present cleaning should be judged as unacceptable without any further microbiological evaluation. Sampling Sites 2.
(b) Surfaces to be tested must be cleaned and disinfected, dry, flat, sufficiently large and smooth. (c) Three samples should be taken from large objects. Places that should receive most attention are the areas that may come into contact with the product. Approximately two thirds of the total number of samples should be taken from food contact surfaces. (d) The following points should, for example, be chosen as sampling sites: knives (junction of blade and handle), hollow blood draining knives, elastrators, bung bagging machines, scraping/gambrelling table (pig), sawblades and cutters, cattle dehiding, other carcase dressing instruments, polishing machine, shackles and containers for transport, transport conveyor belts, aprons, cutting tables, flap doors, chutes for food organs, etc.
Frequency
(b) If the results are satisfactory over a period of time the frequency of sampling may be reduced following the agreement of the OVS, but fortnightly sampling must be resumed if unsatisfactory results are obtained.
Sampling Method
(ii) Shortly before preparation of the plates, the relevant agar has to be melted to 100°C and cooled to 46 to 48°C. The plates have to be placed in a laminar air flow cabin and should be filled with agar until a convex surface is obtained. The prepared plates should be dried before use by incubating them upside down overnight at 37°C. This is also a useful check for possible contamination during preparation; plates with visible colonies must be discarded. After preparation the agar has a shelf life of approximately three months when kept at 2 to 4°C in closed bottles. (iii) The used contact plates do not need to be cooled during transport and before incubation. The plates have a shelf life of one week at 2 to 4°C, when sealed into plastic bags.
(b)
Swab Technique
(ii) If sampling is performed following cleaning and disinfection an amount of 30 g/litre Tween 80 and 3 g/litre Lecithin (or other products with a similar effect) should be added to the moistening solution for swabs. (iii) The sampled surface must be swabbed 10 times from top to bottom applying a firm pressure on the surface. (iv) Swabs should be collected in a bottle containing 40 ml buffered peptone with 0.1% agar saline solution, then cooled and stored at 4°C until further processing. (v) The bottle should be shaken vigorously before diluting in 10-fold steps in 40 ml 0.1% NaCl peptone solution followed by microbiological examination (e.g. drop-plating technique).
Method for the examination of samples
(b) Analysis for Enterobacteriaceae is voluntary unless required by the OVS. For quantitative estimation of Enterobacteriaceae VRBG agar must be used. Incubation of inoculated plates and agar contact plates must begin within two hours of sampling, unless this is impracticable, in which case it must take place as soon as is practicable after the end of that two-hour period. After 24 hours incubation at 37°C ± 1°C under aerobic conditions, the plates must be examined for Enterobacteriaceae growth.
Records and Results
(b) Records must include:
(ii) name and address of the laboratory which analysed the sample, date of investigation of samples in the laboratory, details of the method used and results.
(c) A responsible person from the laboratory should sign the records.
Values for the number of colonies for testing of surfaces
Feedback to staff 7.
(b) The results should be used to maintain and improve the standard of cleaning and disinfection. Causes of unsatisfactory results should be clarified by consultation with the cleaning staff. The following factors may be involved: absence or inadequacy of training and/or instructions, the use of unsuitable cleaning and/or disinfection materials and chemicals, inadequate maintenance of cleaning apparatus, and inadequate supervision.".
Amendments to the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995
(3) In sub-paragraph (d) of paragraph (1) of regulation 18 (duties of occupier) -
(b) the word "and" at the end is revoked.
(4) The following text is substituted for paragraph (1)(e)(iv) of regulation 18 -
(f) retain for a period of at least 2 years any documents and records established by him in accordance with paragraph (4)(g) below.".
(5) The following paragraph is added after paragraph (3) of regulation 18 -
(b) identify the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or reduce it to acceptable levels; (c) establish critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; (d) establish and implement effective monitoring procedures at critical control points; (e) establish corrective actions when monitoring indicates that a critical control point is not under control; (f) establish procedures to verify whether the measures outlined in sub-paragraphs (a) to (e) above are working effectively; verification procedures shall be carried out regularly; and (g) establish documents and records commensurate to the nature and size of the business to demonstrate the effective application of the measures outlined in sub-paragraphs (a) to (f) above and to facilitate official controls.".
Consequential amendments
S.I. 2001/1512; S.I. 2001/1739; S.I. 2001/1771; S.I. 2001/2601; S.I. 2001/3451; S.I. 2002/118; The Meat (Hazard Analysis and Critical Control Point) (England) Regulations 2002;"; and
(b) paragraph 7 of that Schedule is amended by substituting the following references for the phrase "The Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) (Amendment) (England) Regulations 2001" -
The Meat (Hazard Analysis and Critical Control Point) (England) Regulations 2002;".
(This note is not part of the Regulations) 1. These Regulations amend -
(b) the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995 (S.I. 1995/540, as already amended),
in each case in so far as they extend to England. Both S.I. 1995/539 and S.I. 1995/540 extend to the whole of Great Britain. S.I. 1995/539 is amended by regulation 3 of these Regulations and S.I. 1995/540 is amended by regulation 4 of these Regulations.
(b) the occupier of a slaughterhouse licensed under those Regulations is obliged, in conducting the regular checks on the general hygiene of conditions of production in those premises which are referred to above, to carry out microbiological checks in relation to carcases and cleaning and disinfection of the premises; and (c) the occupier of cutting premises licensed under those Regulations is obliged, in conducting the regular checks on the general hygiene of conditions of production in those premises which are referred to above, to carry out microbiological checks in relation to cleaning and disinfection of the premises.
4.
The effect of the amendments made to the Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995 is that the occupier of any slaughterhouse used for slaughtering poultry, cutting premises used for cutting up fresh poultry meat, cold store used for the storage of fresh poultry meat or re-wrapping centre used for packing, wrapping or re-wrapping fresh poultry meat (in each case licensed under those Regulations) is obliged to conduct the regular checks on the general hygiene of conditions of production in those premises which are already required by regulation 18(1)(d) of those Regulations by implementing and maintaining a permanent procedure developed in accordance with certain HACCP principles. Notes: [1] By S.I. 1972/1811.back [3] S.I. 1996/3124, amended by S.I. 1997/3023, S.I. 1998/994, S.I. 1999/683, S.I. 2000/225, S.I. 2000/656, S.I. 2000/790, S.I. 2000/2215, S.I. 2001/1553 and S.I. 2001/1640. The provisions of S.I. 1996/3124 which apply to products imported from third countries are disapplied by S.I. 2002/1227.back [5] Functions formerly exercisable by "the Ministers" (being in relation to England and Wales and acting jointly the Minister of Agriculture, Fisheries and Food and the Secretaries of State respectively concerned with health in England and food and health in Wales and in relation to Scotland the Secretary of State) are now exercisable in relation to England by the Secretary of State pursuant to paragraph 8 of Schedule 5 to the Food Standards Act 1999 (1999 c.28), and paragraphs 12 and 21 of that Schedule amend respectively sections 17(1) and 48 of the 1990 Act. Functions of "the Ministers" so far as exercisable in relation to Wales were transferred to the National Assembly for Wales by the National Assembly for Wales (Transfer of Functions) Order 1999 (S.I. 1999/672) as read with section 40(3) of the 1990 Act and those functions so far as exercisable in relation to Scotland were transferred to the Scottish Ministers by section 53 of the Scotland Act 1998 (1998 c.46) as read with section 40(2) of the 1990 Act. Regulation 13(4) of S.I. 2000/656 expressly authorises the Secretary of State to amend or revoke existing Regulations made or having effect as if made by the Minister of Agriculture, Fisheries and Food (whether with others or not) under the Food Safety Act 1990.back [6] OJ No. L31, 1.2.2001, p.1.back [7] S.I. 1995/539, amended by S.I. 1995/731, S.I. 1995/1763, S.I. 1995/2148, S.I. 1995/2200, S.I. 1995/3124, S.I. 1995/3189, S.I. 1996/1148, S.I. 1996/2235, S.I. 1997/1729, S.I. 1997/2074, S.I. 2000/225, S.I. 2000/656, S.I. 2000/2215, S.I. 2001/1512, S.I. 2001/1739, S.I. 2001/1771, S.I. 2001/2601, S.I. 2001/3451 and S.I. 2002/118.back [8] S.I. 1995/540, amended by S.I. 1995/1763, S.I. 1995/2148, S.I. 1995/2200, S.I. 1995/3205, S.I. 1997/1729, S.I. 2000/225, S.I. 2000/656, S.I. 2000/2215 and S.I. 2001/3399.back [9] OJ No. L99, 20.4.96, p.14.back [10] The "ISO" is the International Organization for Standardization. All ISO standards say that copies of them, and any subsequent revisions thereto, can be obtained from the British Standards Institute (www.bsi-global.com).back
ISBN 0 11 042348 8
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