Meat safety and hygiene

It is important to maintain high levels of hygiene in any business that handles food. Butchers and slaughterhouse operators are no exception. There are several important rules you need to adhere to if you manage and slaughter livestock or wild game.

Hygiene must be your priority at all stages of the food preparation process. You should follow the principles of Hazard Analysis and Critical Control Points to ensure you maintain a safe food production environment.

This guide explains food safety regulations for butchers. It outlines the Clean Livestock Policy. This guide also details rules for the slaughter of livestock and wild game.