Module 5 Quality Assured Pork Sausages

The charter participant shall be compliant with the BMPA Quality Pork Charter rules. The BMPA Quality Pork Charter underpins the Red Tractor Assurance or Quality Meat Scotland standards for pork and pork meat products, therefore as pork is used as the raw material for all products produced in the whole charter it is a requirement to hold certification for module 2 – BMPA Quality Assured Pork and also the products you produce are made with pork that is BQAP. Red Tractor Assurance are the license holders of the RTA logo.

Participants in the manufacturing modules (3, 4 & 5) are not required to be certified against BQAP (Module 2) unless they are also operating as a cutting plant. However, they are required to use BQAP raw material.

Guidance

The charter participant shall be aware that where specific charter rules have been highlighted that these are auditable points within the scope of this pork module against which compliance shall be assessed by the service provider.

Evidence

Compliance with the specific auditable points of the BMPA Quality Pork Charter rules.

Referring to clause 2.1.1 in the General Charter Rules: All new applicants and charter participants shall hold a valid certificate of conformity (minimum Grade B) against the current version of the British Retail Consortium Global Standard for Food Safety (BRC GFS) and that the scope of approval shall include the operational activities relevant to the pork charter and its module(s) and take account of any seasonal lines e.g. pigs in blankets, that the charter member or applicant is being assessed against. 

In the case of composite products e.g. pigs in blankets, each product component i.e. the bacon and the sausage, shall be certified against the appropriate pork module. The site at which the composite product is being produced shall have current certification against one of the pork modules (2, 3, 4 or 5). 

Where a bacon site is producing component packs e.g. pigs in blankets it shall be certified against the bacon and gammon module which may include the use of pancetta rather than bacon wrapped around the sausage.

Referring to clause 1.2 in Module 2 BMPA Quality Assured Pork: Where a site is only assembling component packs e.g. pigs in blankets, and is not the manufacturer of the bacon or the pork sausage the following requirements shall be met: 

• The site shall be certified against the BRC GFS (minimum Grade B) the scope of which shall include the assembly of pigs in blankets. 
• The site shall be certified and approved against BMPA Quality Pork Charter Module 2 (BQAP).
• The site shall be compliant with the BMPA Quality Pork Charter Rules. 
• The component products shall be sourced from current participants of the relevant BMPA Quality Pork Charter module i.e. Module 3 for bacon and Module 5 for pork sausage.
• The component products shall be listed on the supplying sites BMPA certificate of approved products.
• For sites displaying the Red Tractor logo on finished products both the component packing site and the sites where the pork sausage and bacon have been produced must be licensed by Red Tractor.

Guidance

There is no need for the site to be separately certified against either Module 3 (bacon) or Module 5 (pork sausage). If the site is a cutting plant with no other retail activity then charter audits shall include a review of compliance against the raw material receipt, storage, packing and finished product dispatch sections of either Module 3 or Module 5.

If the site is carrying out an additional process specific to the preparation for the assembly of pigs in blankets e.g. the slicing of bacon or the linking/cutting of pork sausage, this shall not trigger a requirement for the site to be approved against Module 3 or 5 but shall require the specific requirements of the Module 3 or 5 clause relevant to the additional process being undertaken to be assessed during charter audits with NC appropriately cross-referenced.

Referring to clause 1.2 in Module 3 Bacon & Gammon: Where a bacon site is producing component packs e.g. pigs in blankets, these shall be listed on the sites certificate of products approved against Module 3 (Bacon 

Guidance

Referring to clause 2.1 in Module 3 Bacon & Gammon: The site shall retain a copy of the supplier’s BMPA Quality Assured Pork Sausage certificate of conformity and evidence that this and the bacon products produced on site have been certified as approved products against the appropriate BMPA Quality Pork Charter module. There is no requirement for the bacon site to be separately approved against Module 5 (Pork Sausage).

However, If the site has no other retail activity other than that associated with pigs in blankets, then charter audits shall include a review of compliance against the raw material receipt, storage, packing and finished product dispatch sections of Module 3.

If the site is carrying out an additional process specific to the preparation of sausage for the assembly of pigs in blankets eg linking or cutting, this shall not trigger a requirement for the site to be approved against Module 5 (Pork sausage) but shall require the specific requirements of the Module 5 clause relevant to the additional process to be assessed during charter audits with NC appropriately cross-referenced.

Referring to clause 1.2 in Module 5 Pork Sausage: Where a pork sausage site is producing component packs e.g. pigs in blankets, these shall be listed on the sites certificate of products approved against Module 5 (Pork sausage) and appear on the sites certificate of accredited products.

Guidance

Referring to clause 2.1 in Module 5 Pork Sausage: The site shall retain a copy of the supplier’s BMPA Quality Assured Bacon & Gammon certificate of conformity and evidence that this and the pork sausage products produced on site have been certified as approved products against the appropriate BMPA Quality Pork Charter module. There is no requirement for the pork sausage site to be separately approved against Module 3 (Bacon & Gammon).

However, If the site has no other retail activity other than that associated with pigs in blankets, then charter audits shall include a review of compliance against the raw material receipt, storage, packing and finished product dispatch sections of Module 5.

If the site is carrying out an additional process specific to the preparation of bacon for the assembly of pigs in blankets eg slicing or cutting, this shall not trigger a requirement for the site to be approved against Module 3 (Bacon & Gammon) but shall require the specific requirements of the Module 3 clause relevant to the additional process to be assessed during charter audits with NC appropriately cross-referenced.

To assist with interpretation the following flow diagram has been prepared:

1.5.1 All sites pre-requisite requirements are as follows:

• The site shall be certified against the BRC GFS (minimum Grade B) the scope of which shall include the assembly of pigs in blankets. 
• The site shall be compliant with the BMPA Quality Pork Charter Rules. 
• All sites involved in the process shall be current participants in the BMPA Quality Pork Charter.

1.5.2 Site specific requirements are shown in the table below:

BACON & GAMMON SITE	PORK SAUSAGE SITE	BQAP or STANDALONE SITE
Assembly site to be a current approved participant of the BMPA Quality Pork Charter Module 3 (Bacon & Gammon)	Assembly site to be a current approved participant of the BMPA Quality Pork Charter Module 5 (Pork Sausage)	Assembly site to be a current approved participant of the BMPA Quality Pork Charter Module 2 (BQAP)
Bacon manufactured on site or sourced from a current BMPA Module 3 certified participant.	Pork Sausage manufactured on site or sourced from a current BMPA Module 5 certified participant.	Both the bacon and pork sausage to be sourced from current BMPA Module 3 (Bacon & Gammon) and Module 5 (Pork Sausage) certified participants.
PIB shall appear on the assembly sites BMPA certificate of accredited products.	PIB shall appear on the assembly sites BMPA certificate of accredited products.	PIB shall appear on the assembly sites BMPA certificate of accredited products.
The assembly site shall hold copies of BMPA certificates to prove that all component products, whether manufactured on site or sourced externally, have been certified against the relevant BMPA Quality Pork Charter module.	The assembly site shall hold copies of BMPA certificates to prove that all component products, whether manufactured on site or sourced externally, have been certified against the relevant BMPA Quality Pork Charter module.	The assembly site shall hold copies of BMPA certificates to prove that all component products, whether manufactured on site or sourced externally, have been certified against the relevant BMPA Quality Pork Charter module.
Where the RT logo is to be displayed on retail pack, the bacon site and the site supplying the pork sausage shall be licensed by Red Tractor.	Where the RT logo is to be displayed on retail pack, the pork sausage site and the site supplying the bacon shall be licensed by Red Tractor.	Where the RT logo is to be displayed on retail pack, the assembly site and the sites supplying the pork sausage and bacon shall be licensed by Red Tractor.

2.1.1 With the exception of natural casings, pork raw material, including dehydrated rind, shall be certified as BQAP and sourced from suppliers who are accredited against BMPA Quality Pork Charter Module 2 (BQAP) – natural casings are excluded from this requirement.” Also sow raw material shall not be used for BQAP unless it is intended for the manufacture of processed pork meat products approved within Modules 3 (Bacon & Gammon), Module 4 (Ham & Cooked Pork) and/or Module 5 (Pork Sausage) of the BMPA Quality Pork Charter. For clarification of raw materials please refer to the charter rules for accredited supply. 

2.1.2 To maintain traceability all pork raw material purchased by the charter participant shall be accompanied by clearly marked delivery documentation which confirms the assured status and 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.

Guidance

The requirements of this module apply to raw sausages, sausage meat, sausage meat-based stuffing where pork is the principal ingredient. Also, bacon used for the assembly of pigs in blankets (i.e. sausages with bacon wrapped around them usually produced seasonally for the Christmas period). Cooked sausages are not in the scope of this module.

For all assured raw material, the site shall hold copies of their supplier’s BMPA Quality Pork Charter certificates. It is not sufficient for a single header/logo to be the sole indicator of assured status on the delivery document. Where there is doubt regarding the status of the supply chain, verification shall be sought.

Evidence

Copies of suppliers’ certificates of conformity against the BMPA pork and bacon module shall be held by the site and these shall be valid for the period under review. For each consignment of BQAP material delivered there shall be a warranty that clearly confirms the materials’ assured status and origin information of the pork.

Bacon raw material brought in from a different site shall be sourced from a participant of the BMPA Quality Assured Bacon and Gammon and the product shall be certified against that module.

Guidance

Any additional pork ingredients (e.g. bacon) must be sourced from, or produced to, the relevant BMPA Quality Module, and approved (and certificated). 

This conformity applies, regardless of whether they are produced on the same site, or from within a group. 

Where the site is assembling component packs e.g. pigs in blankets, only the clauses contained within BMPA Quality Assured Pork Sausage module appropriate to the process being undertaken shall apply.

Evidence

Copy of suppliers’ certificate of conformity against the BMPA Quality Assured Bacon and Gammon module.

2.3.1 The site shall have standard operating procedures and inspection records for the reception, assessment, temperature monitoring (not required for ambient stable raw materials like dehydrated rind or salt preserved natural casings), and the action to be taken if requirements are not meet for all pork (including fat) and bacon deliveries to the site. 

2.3.2 When placed in the transport vehicles, pork and bacon raw material shall be either hung on clean well-maintained stands/hooks or supplied in covered, clean, intact containers, cartons or trays that pose no risk of contamination to the contents. 

2.3.3 All raw material supplied to the site shall be transported on clean, well-maintained vehicles that pose no risk of product contamination. Where it is relevant, the vehicle shall be temperature controlled.

2.3.4 Each consignment of raw material shall be examined on arrival to ensure that it is compliant with specification, free from contamination and indications of spoilage. The assured status and traceability back to source shall be been maintained.

Guidance

If incoming pork material is not being received at the time of the audit, verification shall be sought by talking to key personnel to confirm the system for the transport of product. Verification of the cleanliness and temperature compliance may be taken by sampling/examining the most recent deliveries in the intake chill or associated areas.

Packaging shall be appropriate to the product being delivered. E.g. naked product delivered in dolavs/shrouded (liners). Vacuum packed product in boxes or containers. 

Evidence

Review of documented procedure. Visual inspection of the incoming material. Completed intake records. Checks on the integrity of packaging (where applicable) and assured nature of the raw material being used.

2.4.1 Where temperature sensitive raw materials are being delivered, the doors of the delivery vehicle shall remain closed up to the point when the raw material temperature is being checked.

2.4.2 During transportation and on arrival at the receiving site the temperature of the chilled pork or bacon raw material shall not fall outside of the range of -2°C to+5°C and brought into the preparation room progressively as needed.

2.4.3 Unless bacon is received in a tempered form ready for slicing (typically -8°C), 

the target temperature of frozen pork or bacon raw material shall be -18°C or less during transport and it shall not exceed -12°C at intake.

2.4.4 Dehydrated rind and salt preserved natural casings shall be delivered in the conditions stated in the raw material specifications held by the site.

Guidance

Verification is normally undertaken whilst the product is on the delivery vehicle and at different points within the storage unit of the transporter. Further verification may be sought by checking the temperature recording instrument of the vehicle.

Evidence

Examples of completed raw material inspection records, temperature records, and raw material specification for handling/storage conditions for dehydrated rind and natural casings.

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 or best before on frozen material or a use by date is optional. FSA guidance on Use By/Best Before coding + guidance on date coding associated with C Bot control.
• Kill date (where applicable)

Guidance

Whether the material is being transported in dolav, rigid container or as boxed, the labelling information shallremain attached to the unit.

Evidence

Verification of labelling or markings.

2.6.1 The site shall have a standard operating procedure and testing schedule that details the frequency, scope and action limits for the microbiological testing of all incoming pork raw material, including fat, bacon, dehydrated rind and natural casings. 

2.6.2 The charter participant shall have undertaken a risk assessment to justify the frequency of microbiological sampling. 

2.6.3 The microbiological condition of raw pork material shall meet the following standard:

2.6.4 The microbiological condition of incoming bacon, dehydrated rind and natural casings shall meet the standards specified in the raw material specification held by the site.

2.6.5 Where microbiological results above these targets are found, there shall be evidence that these are subject to trend analysis and that where ongoing issues are highlighted that root cause has been established and corrective action has taken place.

Guidance

The testing schedule shall relate to the number of suppliers (including those transferred between sites of the same company) and the volume of material and the range of cuts being processed. 

Evidence

Review the following:

• 2.6.1 Testing schedule
• 2.6.2 Copy of risk assessment. 
• 2.6.3 Examples of microbiological reports since the last audit.
• 2.6.4 Check micro standards for compliance with raw material specifications
• 2.6.5 Trend analysis and where applicable root cause and corrective action reports. 

3.1.1 The storage area shall, under maximum load, maintain product temperatures within specification

3.1.2 The temperature of other perishable raw materials e.g. vegetables, herbs etc shall be maintained at the storage temperature stated in their raw material specifications

3.1.3 The temperature of chilled meat based raw materials e.g. pork, fat and bacon etc shall be maintained at -2°C to +5°C. 

3.1.4 Unless bacon is received in a tempered form ready for slicing (typically -8°C), the target temperature of frozen pork or bacon raw material shall be -18°C or less during transport and it shall not exceed -12°C at intake.

3.1.5 The temperature of the frozen pork raw material during storage shall be -18°C or colder.

3.1.6 Dehydrated rind and salt preserved natural casings shall be stored in the conditions stated within the raw material specifications held by the site.

Guidance

The storage area may be equipped with auto door closure, air or strip curtains to minimise ingress of warm air during stock transfers.

Dependent on the process e.g. cold storage or tempering the refrigeration temperature may be set to a target temperature to allow for temperature fluctuations caused by defrost cycles, doors opening during stock transfer etc. 

It may be acceptable for the air temperatures to be exceeded for short periods during defrost cycles/stock transfer etc. providing the product temperature remains within specification.

Evidence

Examples of temperature control records since the last audit.

3.2.1 Pork raw material shall be processed within kill+4 days, however if the raw material is held in chill rooms which are not disturbed, and the pork raw material is not intended to be used in a meat preparation, the storage period may be extended by up to 3 days. Where pork raw material is vacuum packed, gas flushed or deep chilled and subject to the requirements of Clause 3.2.3, additional storage life beyond these limits may be permitted

3.2.2 Any extension of shelf life greater than kill+4 days, shall be subject to satisfactory documented shelf life verification (sensory and microbiological evaluation) that shows that the extension of life does not, under worst case conditions, adversely affect product safety or quality. The microbiological limits shall not exceed the levels in clause 2.6.3.

3.2.3 Chill temperature, traceability and shelf life records shall be maintained.

Guidance

For a co-located site where the pork has been slaughtered, cut and processed on the same site, extension of life beyond kill+4 days can be verified through the review of chill temperature monitoring records, without the requirement to package or deep chill the raw material. For standalone sausage manufacturing plants with no slaughter/deboning facility there shall be no extension to kill+4 days on air packed raw material. An extension to shelf life of such raw material can only be achieved if vacuum packed, MAP or deep chilled for which shelf life validation shall be conducted under worst case scenario conditions.

Consideration should also be given to the FSA guidance on the control of Clostridium Botulinum for products that exceed 10 days life. 

Evidence

Examples of temperature monitoring records since the last audit. Review kill dates aligned to storage period, including verification of sensory and microbiological to ensure shelf life extensions. In relation to vacuum packed, gas flushed or deep chilled raw material, additional supporting evidence e.g. shelf life records.

Length of storage and shelf life (frozen)

3.3.1  Pork raw material shall be labelled with a date of kill and it shall not exceed kill+4 days at the point of freezing, unless the requirements of 3.2.1 and 3.2.2 have been met. 

3.3.2 The pork material shall be in good condition at the time of freezing and shall be effectively packaged to prevent contamination and degradation of quality.

3.3.3 Pork raw material to be frozen shall be placed into a freezer immediately following receipt. If this is not possible, it must be demonstrated that the quality and safety are not impaired due to any delay

3.3.4 Frozen pork shall be labelled with the date of freezing and a durability date that does not exceed 12 months.

3.3.5 Where frozen product is to be defrosted (tempered), the surface temperature shall not exceed +7C and it shall be carried out to a documented and validated procedure in line with the charter participants processing specification

3.3.6 Stock control and defrost records shall be maintained. 

Evidence

Review examples of stock control and defrost records since the last audit. Visual inspection of storage area to include product labelling and date coding. Review the documented procedure for the defrosting of frozen product process aligned to the charter participants processing specification. Review of records to ensure the sensory and microbiological of extended shelf life products.

All raw materials shall be used within their stated durability date.

Guidance

FSA guidance on Use By/Best Before coding + guidance on date coding associated with C Bot control.

Evidence

Examples shelf life records since the last audit. Verification of maximum period of storage.

4.1.1 All, standard operating procedures work instructions, quality attribute specifications (QAS), in-house ‘mini specifications’ and finished product specifications shall be specific to the product type being manufactured. Relevant staff shall be trained against these.

4.1.2 The in-house ‘mini specification’ shall be developed in line with the QAS specified in clause 7.1.1 and provide by using words, measurements and/or photographs, specific quality attributes that clearly define acceptable and unacceptable key attributes for each finished product approved by the BMPA Quality Assured Pork Sausage module.

4.1.3 The ‘mini specification’ shall be prominently displayed at appropriate points of the production line to assist staff with quality monitoring and compliance.

4.1.4 A documented check shall be carried out on each production run of finished product to verify that the quality standards are being achieved.

4.1.5 Where there is evidence of attribute failure, the site shall investigate root cause and implement corrective action to minimise/prevent the issue from re-occurring. 

Guidance

The ‘mini specification’ is a short version of specific key quality attributes from the QAS displayed on the manufacturing line.

Evidence

Visual inspection of butchery and finished product standards at point of production. Review ‘mini specification’ and verification that the quality attributes are aligned to those detailed in the QAS and checking that the ‘mini specification’ displayed corresponds to the product going down the packing line at the time of the audit.

There shall be standard operating procedures, recipes, work instructions and process records for the mixing, filling and packing operation.

Guidance

Each recipe shall be supported by appropriate work instructions, the exception to this being where the methodology is similar across a range of product types. The work instructions shall include the following but not exhaustive:

• type of mincing plate to be used (the diameter of the holes)
• the number of times the raw product may be minced prior to further processing
• quantity of ingredients to be used in each batch
• blending and/or chopping times and speed where applicable

Evidence

Copies of recipes and work instructions. Examples of completed processing and traceability records since the last audit.

4.3.1 Documented in-process checks shall be undertaken to monitor the product temperature up to the point of packing.

4.3.2 During the preparation of sausage, it is possible that due to mincing, mixing, chopping and filling that the mix temperature may exceed +7°C. Where this occurs, the finished product shall be chilled to <4°C within 4 hours of being placed into final packaging.

Guidance

Appropriate recipes and work instructions shall be in place and detail the required criteria for the range of sausages produced on site. 

Where products are expected to have high meat content, for example in a Cumberland pork sausage compared to a standard pork sausage this may cause an increase in the product temperature during processing. Whilst the legal maximum temperature limit for a meat preparation is +7°C, some flexibility may be reflected by the approach taken by the auditor. If the product temperature was still at higher than 4°C 4hours after final packing, then this shall be viewed as a minor non-conformance. However, if there is evidence of widespread temperature abuse, a major non-conformance shall be considered. The use of ice, CO2 or nitrogen to control process temperature is acceptable.

Evidence

In-process and finished product storage temperature records since the last audit.

4.4.1 Filling procedures shall ensure that the required quantity and quality criteria specified in the processing method and quality attribute sheet are achieved.

4.4.2 When filling, either natural, collagen, or alginate casings may be used but the type shall be clearly specified within the manufacturing specification or processing recipe.

4.4.3 All casings shall be used within their durability date and traceable back to the originating batch/lot number.

4.4.4 Where natural casings are used there shall be a documented standard operating procedure in place for salt/brine removal prior to use.

4.4.5 Where natural casings are used, the species of casing used shall be declared on the final product.

Guidance

The production of skinless sausage is permitted within the module. Where natural casings are used there is no requirement for the casing to be assured and may be of non-UK origin e.g. sheep casings from New Zealand. Irrespective of the type of casing used. 

Evidence

Traceability records for casings used and check label for casing declaration.

4.5.1 Chilled sausage meat preparations shall be held at a temperature no higher than 4°C and pigs in blankets will also be at the same temperature of 4°C before despatch.

4.5.2 Where finished product is to be frozen prior to despatch it shall be stored at -18°C or less.

Evidence

Examples of temperature control records (air and product) since the last audit. 

All pork raw material shall be identified as BMPA Quality Assured Pork or “BQAP” by labelling of the rack, chandelier or other transport medium.

Each batch of pork raw material to be used for the manufacture of any BMPA Quality Pork Charter products shall be marked or labelled with the following information as a minimum:

• Site identification code (health mark)
• Product description
• Weight
• Traceability batch code 
• Confirmation of assured status
• Country of birth, rearing and slaughter or statement of pigs’ origin
• Date of freezing (if frozen)
• Durability / process-by date or ‘best before’ on frozen material or a use by date is optional
• Date of kill

Evidence

Visual inspection of labelling of the transport medium, outer case and/or retail pack. 

5.2.1 The charter participant shall carry out 4 mass balance and 8 traceability audits during the certification year. The schedule mayconsider the mass balance requirements specified within BRC GFS.

5.2.2 All charter participants shall ensure that they have a documented system and schedule for challenging traceability and mass balance of all assured pork raw material, work in progress material (WIP), rework and finished products and that these are clearly identified with assured status at each stage of the process from intake through to dispatch. The system shall facilitate both forward and backwards traceability and mass balance of both assured and non-eligible pork raw material by the conclusion of the charter audit and that mass balance shall include any wastage and processing yield losses to account for the full batch to be completed within an accuracy of not less than 95% and not greater than 100% accountability. It shall include all forms of assured pork material used in the product i.e. rind, added back fat etc. 

5.2.3 When completing traceability back to farm, 3 slap marks from 3 separate producers from the same kill date shall be checked against the pig producer’s animal movement license. Verification of the slap mark or ear tag shall include the assured status of the farm, livestock vehicles and where applicable, assured collection centres using the relevant assurance checker. 

5.2.4 The charter participant shall have a sampling plan for the traceability and mass balance audits that include all the products approved by each module of the BMPA Quality Pork Charter and a minimum one product per month shall be challenged. 

5.2.5 Traceability and mass balance audits shall be carried out by a competent, trained individual who is independent of the manufacturing operation. For further guidance, refer to the BMPA Quality Pork Charter rules appendix 3 ‘Competency and independence of internal/external auditors undertaking traceability and mass balance audits’ and appendix 4 ‘Traceability and mass balance guidance’.

5.2.6 Documentary evidence containing a summary of each traceability and mass balance exercise shall be maintained to demonstrate that the requirements of the pork charter are being met.

5.2.7 Where a non-conformance is raised for traceability and mass balance exercises, records shall detail evidence of root cause analysis and corrective action. 

5.2.8 Charter participants shall carry out a risk assessment at least once during each certification year to verify that the traceability systems and procedures are robust and effective for the identification and traceability of all pork materials.

Guidance

Traceability checks are carried out to verify the assured supply chain and mass balance checks may be carried out on part of the process and may include non-eligible products. Product identification shall facilitate both backwards and forwards traceability i.e. from which batch did it originate and within which batch(s) was it used.

See below an example of a suggested schedule. The mass balance and traceability exercises carried out during a BRC GFS and BMPA Quality Pork Charter surveillance audit may count towards this requirement:

Month	Scope	Basis
April	BRC annual mass balance	On BMPA quality assured product (incorporating a backward trace to farm and a forward trace from raw material intake to finished product).
May	BMPA backward trace to raw material intake	On BMPA quality assured product
June	BMPA forward trace from raw material intake to finished product	*On non-eligible product
July	BMPA forward mass balance from raw material intake to finished product	On BMPA quality assured product (incorporating a forward trace on from raw material intake to finished product)
August	BMPA backward trace to raw material intake	On BMPA quality assured product
September	BMPA forward trace from raw material intake to finished product	*On non-eligible product
October	BRC provenance mass balance	On BMPA quality assured product (incorporating a backward trace to farm and a forward trace on from raw material intake to finished product)
November	BMPA backwards trace to raw material intake	On BMPA quality assured product
December	BMPA forward trace from raw material intake to finished product	*On non-eligible product
January	BMPA forward mass balance from raw material intake to finished product	On BMPA quality assured product (incorporating a forwardtrace from raw material intake to finished product)
February	BMPA backward trace to raw material intake	On BMPA quality assured product
March	BMPA forward trace from raw material intake to finished product	*On non-eligible product

Evidence

In seeking compliance, objective evidence shall be aligned to the following sub clauses:

• Clauses 5.2.1, 5.2.2 and 5.2.5 Review traceability and mass balance reports since the last audit. 
• Clause 5.2.3 review sampling plan. 
• Clause 5.2.4 verify independency and competency of the auditor undertaking the traceability and mass balance checks.
• Clause 5.2.6 Where non-conformance has been raised by the independent auditor review evidence of root cause analysis, corrective action and monitoring.
• Clause 5.2.7 Copy of risk assessment.

6.1.1 Pork sausages shall have a minimum meat content of 52% pork; the meat being defined in accordance with Commission Directive 2001/101/EC which specifies the definition of meat for the purposes of labelling. The definition includes maximum percentage limits (on fat 30% of the pork meat content and connective tissue 25% collagen/protein ratio in the case of pork) that contribute, along with the skeletal muscle, towards the declared meat content of the product.

6.1.2 Pork with fat and/or connective tissue in excess of legislative limits shall not be permitted within the BMPA Quality Assured Pork Sausage module.

Guidance

Charter participants shall determine the correct levels of the pork meat to be used including maximum limits of fat and connective tissue that contribute to the meat content of the product. This may be demonstrated through product development trials and subsequent analysis to verify that legal compositional requirements are being met.

Evidence

Data to support determination of meat content in the recipe and copies of analytical and/or meat content calculator reports shall be reviewed to confirm compliance.

6.2.1 The following ingredients shall not be permitted:

• Head meat (with the exception of masseters)
• Liver skirts
• Blood products 
• Offal
• Mechanically separated meat (MSM)
• Monosodium glutamate (MSG)
• Functional proteins and fat emulsion

6.2.2 The following permitted ingredient limits shall not be exceeded:

• Neck end (jowl meat) up to 10% of the total meat content of the sausage e.g. max 5.2% in a 52% pork content sausage
• Rinds including dehydrated rind (based on the rehydrated weight) up to 10% of the pork content of the product e.g. max 5.2% in a 52% pork content sausage
• Salt target for 2024 (sodium chloride) up to 1.31g salt or 550mg sodium per 100g in raw sausage meat with a range average of no greater than 1.08g salt or 450mg sodium per. NB – charter members should working towards the 2024 targets. 
• Added phosphate (E450, E451, and E452) up to 0.5% of total recipe
• Natural and artificial colours up to legislative limits
• Sulphur dioxide up to 450ppm (at point of sale)

Evidence

Copies of recipes. The site shall demonstrate traceability of raw materials used in recipe formulation. Particular attention shall be given where head meat is being used to ensure that only permitted meat is used. Dehydrated rind shall be used in accordance with the manufacturer’s guidance on rehydration rates. Analytical reports covering the scope of approved products. These shall cover the period since the last audit.

7.1.1 The participant shall monitor the quality attributes of each recipe type certified by the BMPA Quality Assured Pork Sausage module against a documented quality attribute specification (QAS) that has been formally agreed by the charter participant and their customer. All products shall achieve the standards set by the BMPA Quality Assured Pork Sausage module.

7.1.2 Where there is evidence of attribute failure, the site shall investigate root cause and implement corrective action to minimise/prevent the issue from re-occurring.

Guidance

Each recipe type is unique, so it is difficult to be prescriptive in terms of the required quality parameters. For clarity, recipe type refers to a product category i.e. Cumberland, Pork and Herb, Lincolnshire sausages would be viewed as separate recipes but where the same recipe is packed to different weights only one QAS assessment shall be required. The sampling plan may be cross referenced to the list of approved products on the Certificate of Conformity. 

Evidence

Formally agreed QAS, taste panel schedule and records.

7.2.1 A standard operating procedure for organoleptic testing of both raw and cooked product shall be in place and conducted by a member of staff who is trained against the procedure.

7.2.2 An organoleptic sampling schedule shall be established, and assessment shall be carried out monthly as a minimum for every product certified by the BMPA Quality Assured Pork Sausage module to demonstrate compliance against the documented QAS. 

7.2.3 Records of assessment shall be retained. Where there is evidence of attribute failure, the site shall investigate root cause and implement corrective action. 

Evidence

Review of organoleptic testing procedure, sampling schedule, assessment and training records.

7.3.1 The site shall have documented analytical sampling plans and testing regime in place for the routine monitoring of the analytical compliance of all finished product. The scope shall cover those approved products listed on the BMPA Quality Assured Pork Sausage certificate of conformity and assessed against the requirements of this module and the product specification agreed with the customer. 

7.3.2 The analytical content of each recipe type shall be verified against the finished product specification at least monthly in the following areas:

• Meat content
• Fat content
• Salt
• Sulphur dioxide

7.3.3 Where non-conformance is highlighted, there shall be evidence that this is subject to investigation, trend analysis and specific corrective actions.

Guidance

Due to the calculated values used during chemical analysis occasional out of specification results due occur. Non-conformance only occurs where a trend of out of specification has been established over an extended period of time. Mitigating actions include trend analysis, documented investigation and process records to demonstrate compliance with specification. Look at wording

For clarity, recipe type refers to a product category i.e. Cumberland, Pork and Herb, Lincolnshire sausages would be viewed as separate recipes but where the same recipe is packed to different weights only one analysis shall be required.

Evidence

Sampling plans aligned to the scope of approved products. Examples of analytical reports, trend analysis and corrective action since the last audit.

7.4.1 The site shall have a sampling plan and testing regime in place for the routine monitoring of the microbiological compliance of each product type listed on the site’s BMPA Quality Assured Pork Sausage certificate of conformity.

7.4.2 The microbiological content of the final product shall be verified against the finished product specification. The following microbiological standards are given as a guide for typical targets and limits appropriate to products covered under this module:

7.4.3 It is recognised that ingredients such as raw vegetables, fresh herbs, fermented dairy products etc may mean that this microbiological guidance is not appropriate. Where such ingredients are used, the charter participant shall set start and end of life documented microbiological targets and limits that allow the stated product shelf life to be achieved without detriment to product safety or quality.

7.4.4 Where on-going non-conformance trends are established there shall be evidence that this is subject to root cause investigation and corrective action.

Guidance

Sampling plans for shelf life and finished product testing shall be developed and these shall cover the scope of approved products listed on the Certificate of Conformity. For further guidance refer to the relevant legislation pertaining to meat preparations and the specified requirements laid down in the microbiological criteria in foodstuffs regulation.

For clarity, recipe type refers to a product category i.e. Cumberland, Pork and Herb, Lincolnshire sausages would be viewed as separate recipes but where the same recipe is packed to different weights only one analysis shall be required.

Evidence

Records shall cover the period since the last audit. Although the accreditation element shall have been covered under the core requirement, the site shall retain a copy of the laboratory’s accreditation and the scope of the tests of the certification. Sampling schedules aligned to the scope of approved products and microbiological reports since the last audit. Evidence of corrective actions taken where non-conformance has been highlighted.

8.1.1 The cold store shall have standard operating procedures and inspection records for the reception, assessment, temperature monitoring (not required for ambient stable raw materials like dehydrated rind or salt preserved natural casings), and the action to be taken if requirements are not meet for all pork (including fat) and bacon deliveries to the site. 

8.1.2 When placed in the transport vehicles, pork and bacon raw material shall be either hung on clean well-maintained stands/hooks or supplied in covered, clean, intact containers, cartons or trays that pose no risk of contamination to the contents. 

8.1.3 All raw material supplied to the site shall be transported on clean, well-maintained vehicles that pose no risk of product contamination. Where it is relevant, the vehicle shall be temperature controlled.

8.1.4 Each consignment of raw material shall be examined on arrival to ensure that it is compliant with specification, free from contamination and indications of spoilage. The assured status and traceability back to source shall be has been maintained.

Guidance

If product is not being received at the time of the audit, verification shall be sought by talking to key personnel to confirm the system for the transport of product. Verification of the cleanliness may be taken by examining the cleanliness of any deliveries in the intake chill or associated area. 

Packaging shall be appropriate to the product being delivered. E.g. naked product delivered in dolavs/shrouded (liners). Vacuum packed product in boxes or containers.

Evidence

Review of documented procedure. Visual inspection of the incoming material. Completed intake records. Checks on the integrity of packaging (where applicable) and assured nature of the raw material being used

8.2.1 The doors of the delivery vehicle shall remain closed up to the point when the raw material temperature is being checked.

8.2.2 During transportation and on arrival at the cold store the temperature of the chilled pork or bacon raw material shall not fall outside of the range of -2°C to +5°C.

8.2.3 Unless bacon is received in a tempered form ready for slicing (typically -8°C), 

the target temperature of frozen pork or bacon raw material shall be -18°C or less during transport and it shall not exceed -12°C at intake.

8.2.4 Dehydrated rind and salt preserved natural casings shall be delivered in the conditions stated in the raw material specifications.

Guidance

Verification is normally undertaken whilst the product is on the delivery vehicle and at different points within the storage unit of the transporter.

Further verification shall be sought by checking the temperature recording instrument of the vehicle.

Evidence

Verification of inspection records, temperature records during transport and at point of receipt and specifications for handling/storage conditions for dehydrated rind and natural casings .

8.3.1 The storage area shall, under maximum load, maintain product temperatures within specification 

8.3.2 The temperature of chilled pork raw material during storage shall be -2°C to +5°C. 

8.3.3 The temperature of chilled meat preparations during storage shall be between -2°C to +4°C. 

8.3.4 The temperature of frozen pork raw material during storage shall be -18°C or colder.

8.3.5 Where deep chilled storage is carried out, the Standard operating procedure shall clearly state the minimum and maximum storage/meat temperature, and the action to be taken if this cannot be maintained

8.3.6 All pork/bacon raw material shall maintain identify, its assured status, kill date (pork only), and durability date throughout storage.

Guidance

The storage area may be equipped with auto door closure, air or strip curtains to minimise ingress of warm air during stock transfers.

Dependent on the process e.g. cold storage or tempering the refrigeration temperature may be set to a target temperature to allow for temperature fluctuations caused by defrost cycles, doors opening during stock transfer etc. 

Evidence

The following shall be verified:

• Clause 8.3.1 records of temperature monitoring system at maximum load
• Clause 8.3.2 and 8.3.5 examples of temperature control records since the last audit
• Clause 8.3.3 review validation procedure
• Clause 8.3.4 review documented protocol aligned tor the tempering process

8.4.1 Pork raw material shall be labelled with a date of kill and not exceed kill +4 days at point of freezing. 

8.4.2 The pork/bacon raw material and bacon shall be in good condition at the time of freezing and be effectively packaged to prevent contamination and degradation of quality. 

8.4.3 Pork/bacon raw material to be frozen shall be placed into a freezer immediately following receipt.

8.4.4 Frozen pork/bacon shall be labelled with a date of kill (pork only), date of freezing, durability date and it shall not be stored for longer than 12 months.

8.4.5 Where frozen product is to be defrosted (tempered) the surface temperature shall not exceed +7°C and it shall be carried out to a documented and validated procedure in line with the charter participant’s processing specification.

8.4.6 Stock control and defrost records shall be maintained.

Guidance

The integrity of the packaging shall be appropriate for the product. The site may have procedures in place for the control of stock and this shall be supported by stock control checks. 

Evidence

Visual inspection of storage area to verify integrity of packaging. Verification of product labelling in storage. Review documented protocol for tempering process. Examples of stock control and temperature control records since the last audit.

The cold store shall have standard operating procedures in place for the control (quantity, durability & location) of stock.

Evidence

Examples of stock control checks since the last audit. Verification of the process for the movement and stock control of product on site.

Charter participants shall carry out a risk assessment of the cold store to verify that the traceability systems and procedures are robust and effective for the identification, stock rotation, handling and traceability of all materials received by the cold store.

Guidance

The labelling of pork material shall clearly indicate that the pork material is assured, and the product is traceable to point of intake at the cold store.

Evidence

Copy of risk assessment undertaken. Discussion with key site personnel to confirm the systems for the identification, traceability and segregation of assured and non-assured product. Review sites documented procedures and their appropriateness. 

Charter participants shall ensure that the cold store traceability system is independently monitored on a regular basis. The following points clarify the requirements:

8.7.1 These audits shall be undertaken by the charter participant and may be an extension to the scope of the monthly traceability and mass balance checks undertaken at the participant’s site.

8.7.2 These audits shall be carried out by someone competent and independent of the cold store operation. 

8.7.3 Traceability and mass balance checks of the raw material back to intake shall be undertaken in alternate months to check that the materials in the cold store comply with the requirements of the pork charter. 

8.7.4 Documentary evidence containing a summary of each traceability and mass balance check undertaken shall be made available to the service provider to demonstrate that the requirements of the pork charter are being met.

Guidance

At the time of the announced surveillance audit, the service provider shall undertake a mass balance exercise and challenge simultaneously the robustness and effectiveness of the traceability systems and procedures at the cold store. The service provider shall record the details from a specific batch of assured material received from the cold store at the processing site, establish the size of the batch and systematically challenge the mass balance, verifying the ‘road map’ e.g. volumes despatched/received and destination. 

Consideration shall be given to any remaining batches/volumes still held in stock at the cold store and whether the volumes reconcile with the original quantities despatched/received at the processing site. It is expected that the charter participant shall have developed appropriate procedures to assist the independent auditor in undertaking the traceability exercise at the cold store. The verification of the traceability exercise shall include all the process steps at the cold store including associated delivery and despatch documentation. The procedure shall detail the administration that shall be used to carry out the traceability exercise and the documentation to be collated. The procedure shall detail the system for the management of non-conformances that may arise. 

Evidence

Copies of the traceability and mass balance exercises. Non-conformance reports to include root cause analysis, corrective action and monitoring.

Each batch of pork to be used as a raw material for the manufacture of any BMPA Quality Pork Charter products shall be marked or labelled with the following as a minimum requirement on reception, storage and despatch:

• 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 use by date. FSA guidance on Use By/Best Before coding + guidance on date coding associated with C Bot control.
• Kill date (where applicable)

Guidance

The labelling requirement covers pork raw material and sausages for further processing. Whether the product is being transported in dolav, rigid container or as boxed, the labelling information shallremain attached to the unit.

Evidence

Verification of labelling or markings.