Last Update: 31 Dec 2021.
![](https://qualityporkcharter.org/wp-content/themes/Pork-Charter/img/icons/pdf-icon.png)
2.5 Labelling for pork & bacon received
Found in:
Bacon & Gammon / Sourcing and receiving raw materials
Each batch of pork raw material and bacon 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 or (best before on frozen material) – Use by date is optional
- Kill date (where applicable)
![](https://qualityporkcharter.org/wp-content/themes/Pork-Charter/img/icons/info-green-outline.png)
Guidance
Whether the material is being transported in dolav, rigid container or as boxed, the labelling information shall remain attached to the unit.
![](https://qualityporkcharter.org/wp-content/themes/Pork-Charter/img/icons/check-circle.png)
Evidence
Verification of labelling or markings.