2.1 Sourcing, traceability and proving assurance

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Quality Assured Pork / Sourcing and receiving raw materials

2.1.1 All pork raw material to be used for the manufacture of BMPA Quality Assured Pork (BQAP) shall be sourced from supplying sites that are certified against the BMPA Pig Welfare, Slaughter and Biosecurity module or equivalent recognised standard e.g. QMS.

2.1.2 To maintain traceability all pork carcases and raw material shall be accompanied by clearly marked delivery documentation and labelling which confirms the assured status and country of birth, rearing and slaughter or statement of pigs’ origin.

2.1.3 Where pigs are born, reared and slaughtered in one country, a single statement of origin shall be sufficient for the traceability declaration.

2.1.4 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.

2.1.5 The site shall have standard operating procedures for the identification, handling and processing of sow meat.

Guidance

Heart, lungs and liver obtained from assured pigs may be categorised as BQAP.

Pork raw material may be supplied from several sources:

internally (integrated site)
intra-company (‘sister site’)
externally

The site shall hold copies of all suppliers’ BMPA Quality Pork Charter certification.

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 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.

Review traceability systems for the segregation and identification of sow meat. Challenge a single product date where sow meat was processed to include relevant production records.