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Standards for slaughtering factory, restaurant and packing factory

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Iwonaa

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Posted 01 October 2013 - 05:24 PM

Hello everybody,

 

I need your help. I would like to ask you about what standards are required in such a business in UK: packing cooked poultry.

Cooperation looks like: birds are being supplied by slaughtering and production factory to a restaurant. Then the restaurant cooks them and then they are being supplied to packing factory to be packed.

My question is what standards are required for slaughtering plant, what for restaurant, and what for the company which packs cooked products? Apart from HACCP of course. Is BRC needed? Or SALSA is enough? Or any different standards or local authorization?

 

Thank you for your replies :)

 

Iwona



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Posted 01 October 2013 - 05:37 PM

Hi Iwona, In the first instance it would be useful if you could say who the end customer is e.g. retailer like Tesco etc. or other.

 

Regards,

Simon


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Iwonaa

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Posted 01 October 2013 - 05:55 PM

Thank you Simon.

I realize that if it is Tesco, I would have to think about TFMS first. But let's say about some small retailers. If I know more details, for sure I will ask.

I would like to know how it looks in UK. What is really needed and required and what is just to improve your picture. Which bodies control slaughtering plants in UK and what standards/systems/documentation they expect, the same about restaurants and the same about factory which is packing cooked poultry.

 

Regards,

 

Iwona



Charles.C

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Posted 02 October 2013 - 02:31 AM

Dear iwonaa,

 

It's not my area but the primary control appears to be implemented (ie compliant as per EC) from here -

 

http://www.food.gov....s/#.UkuEiXK_8sY

 

http://www.food.gov....t#Abouttheguide

 

No doubt any chicken people here will shortly correct me if my scope is wrong. :smile:

 

Rgds / Charles.C

 

PS - BRC, other private standards would naturally be additional to the above and as per local agreements (demands?).

 

PPS - I think Poland is also within the EC so maybe officially not so different. In theory anyway. :unsure:


Kind Regards,

 

Charles.C


Iwonaa

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Posted 02 October 2013 - 08:26 AM

Thank you for links.

I have some more details. The supplier are restaurants which cook and pack different products (e.g.vac), then the restaurants send their product to the company which packs it according to the customers' specifications (MAP, vac, trays) and send products to customers.

The most important is that company who packs and sends. How to approve it? According to UK legislation and then standards.

What I mean for example is supplier approval (product supplier - so restaurants, packaging suppliers, transport, etc). 

And the body who controls such a company. In here, for example, in slaughtering plant, VETs are in charge of this. What about a company which gets cooked packed product and then packs it and send to customers?

 

Regards,

 

Iwona



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Posted 02 October 2013 - 09:54 AM

Dear iwonaa,

 

I have some more details. The supplier are restaurants which cook and pack different products (e.g.vac), then the restaurants send their product to the company which packs it according to the customers' specifications (MAP, vac, trays) and send products to customers

.

Maybe it's me but i could not understand the product flow you describe above. IMEX a restaurant is usually the final interface to a  customer.

 

UK consists of 4 countries. AFAIK, official policy for primary control / approval  is issued via FSA who delegate authority for operational activities to (geographically) local authorities. Can see this - 

 

http://en.wikipedia....tandards_Agency

 

The UK standards for initial process stages referred in yr OP are in the files downloadable from the link in my previous post.

 

The official standards applied to retail chains for RTE products are as required by EC, presumably the same as yourself, although the exact operational interpretations may differ. For example restaurants are required to implement a (standardised) FS / HACCP system whose GMP / records are approved by the relevant local representatives of FSA.

I have no idea of  detailed scope / authority of the UK veterinary function, sorry.

 

One possible (?) UK legal difference to Poland is in the implementation of the "due diligence principle" to retail goods in UK. This was probably one of the reasons for the launching of BRC, etc. There is usually an explanation on the BRC website if you have a look.

 

Rgds / Charles.C

 

PS - I just noticed you hv worked in UK food industry  before so you probably know a lot of the above already. :uhm:


Kind Regards,

 

Charles.C




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