Food hygiene is vitally important and there are many regulations covering abattoirs.
These regulations govern general food hygiene but there are further rules and regulation for meat. The regulations describe the legislative requirements, including hygiene, HACCP, traceability, training and pest control that abattoir operators must meet in order to be approved by the Food Standards Agency to operate and place meat on the market. The application of these requirement is verified by the Food Standards Agency as part of its official tasks.
Food business operator of pig abattoirs must also comply with regulations that govern animal welfare and animal health.
For further information: