Food Safety (Issue 9) Category Guideline: Raw Red Meat
This guideline is to aid individuals and companies involved in the certification process to ensure that robust systems and procedures are in place that adequately meet the requirements of the Food Safety standard.
Category 1 is defined as chilled or frozen raw red meat without any additional ingredients. It can be whole carcasses, portions, muscle meat or organs. The guideline concentrates on the areas that are of particular concern to the meat industry. BRCGS recommends reading this guidance alongside a copy of the Food Safety standard (Issue 9).
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