4.2 General butchery standards

Found in:

Bacon & Gammon / Preparation of pork for curing

Butchery and trimming of sides, cuts and boneless pork shall be performed with minimum damage to the lean and fatty tissues.

Specifications shall be held that cover the butchery standards required for all pork raw materials intended to be used for BMPA Quality Assured Bacon and Gammon, as laid out in Clauses 4.3 and 4.4.

Evidence

Visual inspection of butchery standards. Copy of specification(s).