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
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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.