Last Update: 6 Jan 2022.

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4.1 Standard operating procedures (general)

Found in:

Quality Assured Pork Sausages / Processing standards

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. 


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’ 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.