Register of National Guides to Good Hygiene Practice
Food
SE
Småskalig slakt och styckning av nötkreatur, gris och får
SV
These industry guidelines are aimed at companies with activities in small-scale slaughtering and cutting of cattle, pigs and sheep. The industry guidelines are primarily aimed at smaller companies, e.g. farm slaughterhouses, with few or no employees. These industry guidelines describe good
hygiene practice (GHP) and good manufacturing practice (GMP) for several focus areas, hereinafter referred to as “basic requirements” (training, personal hygiene, hygiene during slaughtering and cutting, water, temperature, cleaning, waste management, pests, maintenance and traceability). In addition to food legislation, the industry guidelines also address legislation regarding animal welfare during handling, stunning and killing. In the chapter "Own controls and HACCP" there is a section that briefly explains what HACCP means and how to create a HACCP plan.
Small-scale slaughtering and cutting of cattle, pigs and sheep
2025
RISE
https://www.ri.se/sv
Food: Slaughterhouse
GHP/GMP,HACCP
GHP (in general)
Food: meat (in general),bovine meat,pig meat,ovine meat
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