Modules & Rules

Specialist Modules

The Charter Modules form the backbone of our internationally recognised standard. In order to qualify for membership of the Scheme, all members must be certified in the core standards plus any individual modules that apply to the products they produce.

01 Pig Welfare & Slaughter

1. General charter rules

2. Abattoir management

3. Pig sourcing

4. Abattoir biosecurity

5. Pig welfare

6. Pig slaughter

7. Carcase dressing

Appendix 1. Lorry washing

Appendix 2. Transport & vehicle checklists

02 Quality Assured Pork

1. General charter rules

2. Sourcing and receiving raw materials

3. Temperature control and storage

4. Processing standards

5. Traceability and mass balance

6. Finished product standards

7. Cold store and vehicle operating procedures

Appendix 1. Traceability audit and non-conformance

03 Bacon & Gammon

1. General charter rules

2. Sourcing & receiving raw materials

3. Temperature control and storage

4. Preparation of pork for curing

5. Curing

6. Heating and cooking

7. Traceability and mass balance

8. Quality standards

9. Analytical standards

10. Microbiological standards

11. Cold store and vehicle operating procedures

Appendix 1. Production specification guidance

04 Ham & Cooked Pork

1. General Charter Rules

2. Sourcing & receiving raw materials

3. Temperature control and storage

4. Preparation of pork for curing and injection

5. Curing and injection brines and ingredients

6. Injection and curing procedures

7. Heating and cooking

8. Traceability and mass balance

9. Finished product specifications & quality standards

10. Analytical standards

11. Microbiological standards

12. Cold store and vehicle operating procedures

Appendix 1. Hock guidance

05 Pork Sausages

1. General charter rules

2. Sourcing and receiving raw materials

3. Temperature control and storage

4. Processing standards

5. Traceability and mass balance

6. Finished product specifications

7. Quality and technical standards

8. Cold store and vehicle operating procedures

Appendix 1 . Pigs in blankets

Charter Rules

The Charter Rules provide new applicants, existing scheme members and service providers with a clear guide to the standards that all members are bound by. The rules provide a guide to the procedures for application, audit, certification, complaints and appeals

Charter Rules

A. Introduction

1. Scope and interpretation

2. Participation in the BMPA Quality Pork Charter

3. Obligations of Charter participants

4. Service providers

5. New applications and scope extensions

6. Derogations

7. Surveillance audits and spot checks

8. Non-conformances

9. Certification

10. Renewing or resigning membership

11. Suspension or withdrawal

12. Appeals and complaints

Appendix 1. Certification process

Appendix 2. Competency & independence of auditors

Appendix 3. Guidance for traceability & mass balance audits

Appendix 4. Shelf life comparison

Note: The rules should be read in conjunction with the relevant Modules to understand a member’s responsibilities under the scheme.