Last Update: 4 Jan 2022.

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4.1 Standard operating procedures

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Quality Assured Pork / Processing standards

4.1.1 With standard operating procedures, work instructions, quality attribute specifications (QAS), in-house ‘mini specifications’ and finished product specifications shall be established and maintained for the pork cut/product type being manufactured. Relevant staff shall be trained against the relevant SOPs.

4.1.2 The in-house ‘mini specification’ shall be developed in line with the QAS specified in clause 6.2.1 and provide using words, measurements and/or photographs, specific quality attributes that clearly define acceptable and unacceptable key attributes for each finished cut/pork product approved by the BQAP 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 cuts/pork 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. 


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


Visual inspection of butchery and finished product standards at point of production. Review ‘mini specification’, records of QAS verification check and evidence of siting the pictorial information and that the mini spec displayed is relevant to the product going down the packing line at the time of the audit. Training records of relevant staff.