Last Update: 21 Dec 2021.

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2.1 Compliance with current legislation and standards

Found in:

Quality Pork Charter Rules / Participation in the BMPA Quality Pork Charter

One of the core requirements of the BMPA Quality Pork Charter is that all participants shall be compliant with current EU and UK food standards, hygiene and animal welfare legislation and their associated codes of practice.


2.1.1 All new applicants and Charter participants shall hold a valid certificate of conformity (minimum Grade B) against the current version of the British Retail Consortium Global Standard for Food Safety (BRC GFS) that shall cover the scope of the operational activities relevant to the Quality Pork Charter and its module(s) and take into account any seasonal lines e.g. pigs in blankets or pancetta that the Charter member or applicant is being assessed against. 

In the case of composite products, e.g. pigs in blankets, each product component i.e. the bacon and the sausage shall be certified against the appropriate pork module. The site at which the composite product is being produced shall have current certification against one of the pork modules. 


2.1.2 All new applicants and Charter participants shall inform their BMPA Quality Pork Charter service provider if an external cold store is in use.Where an external cold store is not subject to a BRC GFS audit, the facility shall be accredited against the current version of the BRC Global Standard for Storage and Distribution and the scope of certification shall reflect the activities of the site.

2.1.3 The Charter applicant and participant shall give consent to their BRC status and audit reports being made available to the BMPA through the BRC.

2.1.4 Where a Charter participant’s BRC GFS certification falls below Grade B, is suspended or withdrawn, the participant shall inform the BMPA Technical Policy Manager and provide details of the areas of non-conformance so that the PTAC can decide the appropriate action to be taken in accordance with BMPA Quality Pork Charter rules and procedures.