Meat Temperature Requirements

I have a query regarding temperature control requirements of offal, poultry and minced meat. 

Does these temperature controls on the The Minced Meat and Meat Preparations (Hygiene) Regulation apply to a manufacturing site that purchases these raw ingredients pre-packed from an approved supplier and then manufactures them into frozen unbaked and baked pies/pasties? Or can we accept the above <8 degrees Celsius at our goods in stage?

Nope. Highly perishable foods should be process and storage under Temperature zone 2 at between  -2 C to +5C. So it's better to accept raw materials at or below under +4C and the Offal are should be store between -2c to +2c offal storage. 

I agree with PP

Accepting poultry above 4C at the very least will reduce your shelf and at worst, have pathogen growth that will contaminate your process

As to whether or not the rules apply to your particular facility--not sure but best practice is 4 or below

Rosemary

Head to the FSA web site, search for and download the Meat Industry Guidelines (MIG)

it is 20 chapters, but worthwhile having, also it is no longer being maintained but is a useful reference document

In chapter 15 it states the following 

regards