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Rules on restraining methods, stunning pens, captive bolt, gas and electrical stunning equipment, bleeding animals and shackling and hoisting animals.
Rules for feeding, watering, prioritising, holding animals for slaughter, and the design and layout of a slaughterhouse.
What you need standard operating procedures for, the role of animal welfare officers, livestock unit limits and record keeping in slaughterhouses.
How to apply for authorisation to transport ‘above temperature’ meat from red meat slaughterhouses.
How to comply with your environmental permit: additional technical guidance for red meat processors.
Recommendation from FSA on the equivalence assessment of proposed changes to Australia’s programme for microbiological monitoring for the verification of red meat process hygiene criteria of beef and sheep meat exported to the UK from Australia.
Apply online to export fresh or frozen pork or pig meat to the United Arab Emirates.
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