2.4 Labelling for pork received

Each batch of pork raw material shall be marked or labelled with the following as a minimum requirement on intake:

• Site identification code (health mark)
• Product description – e.g. rindless bellies
• Weight – The number of units may also be indicated
• Traceability batch code – In most cases the traceability batch code is the kill date however, where a production date is used, the information shall be able to trace the product backwards to a kill date. Slaughter code may be in ‘Julian’ calendar format or the actual kill date may be shown
• Confirmation of assured status – The lettering BQAP may be used to confirm the products’ assured status to relate to the product within the container/box. Non-eligible material shall not be packed within the same dolav, container or box
• Country of birth, rearing and slaughter or statement of pigs’ origin – Where pigs are born, reared and slaughtered in one country, a single statement of origin is sufficient for the traceability declaration
• Date of freezing on all frozen raw material
• Process-by date
• Kill date