Last Update: 5 Jan 2022.

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2.2 Transporting raw materials

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Ham & Cooked Pork / Sourcing & receiving raw materials

2.2.1 The site shall have standard operating procedures and inspection records for the reception, assessment, temperature monitoring, and the action to be taken if requirements are not met for all raw pork and cooked ham/pork deliveries to the site. 

2.2.2 When placed in the transport vehicles, raw pork 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. 

2.2.3 Raw pork material and cooked ham/pork feedstock supplied to the site shall be transported on clean, well-maintained temperature-controlled vehicles that pose no risk of product contamination. Where it is relevant, the vehicle shall be temperature controlled.

2.2.4 Each consignment of raw pork material and cooked ham/pork feedstock shall be examined on arrival to ensure that it is compliant with specification, free from contamination and indications of spoilage. The BQAP assured status and traceability back to BMPA approved source shall be maintained.


If incoming raw pork material or cooked ham/pork feedstock 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. Cooked feedstock should be in fully sealed packaging/casings and not come into contact with raw pork material.


Documented procedure. Visual inspection of the incoming material. Checks on the integrity of packaging. Examples of intake records.