Food Safety (Issue 9) Category Guideline: Raw Poultry

This guideline for Category 2 raw poultry is to aid individuals and companies involved in the certification process to ensure that robust systems and procedures are in place to meet the requirements of the Food Safety standard (Issue 9).

The guideline concentrates on the areas that are of particular concern to the poultry industry. It includes practical guidance and examples to assist the effective implementation of requirements. The examples are provided solely to aid understanding and should always be considered in relation to the situation.

BRCGS recommends reading this guidance alongside a copy of the Food Safety standard (Issue 9).