2 Abattoir management

The abattoir and surrounding areas shall be maintained in a manner that does not present risks to food safety, animal welfare or environmental protection.

Guidance

The site, transport routes, equipment, facilities, and waste storage areas shall be well maintained and managed in a way that avoids the accumulation of rubbish and redundant equipment.

Evidence

Tour and inspection of all external/internal areas.

2.2.1 A documented plan for the effective management of serious incidents and potential emergency situations that threaten food safety, animal welfare or the environment shall be in place and known to key staff.

2.2.2 An incident log detailing the circumstances and actions taken to manage and resolve an incident shall be maintained.

2.2.3 Any issues that affect the assurance status of pigs shall be reported to the BMPA.

Guidance

There should be evidence that potential risks have been taken into account and that documented action plans are in place to deal with these should they occur e.g., feed/water failure, fire, extreme weather, disease outbreak, activist activity, abattoir breakdown, waste discharge etc.

Evidence

Risk assessment, emergency plan, list of key contacts, key staff awareness/training, and review of previous incident logs.