Wednesday, 06 September 2023
This Food Safety Management System (FSMS) Guide has been produced to help small meat manufacturing plants (SMMPs) comply with food hygiene legislation.
The guide has been produced by an expert working group that included representatives from the Associated Craft Butchers of Ireland, Local Authority veterinary inspectors, the food industry, and the Food Safety Authority of Ireland (FSAI). This expert working group was the HACCP team that carried out a hazard analysis for the processes included in the guide.
If the FBO follows and complies with this FSMS, this fulfils their legal requirement to implement procedures based on Hazard Analysis & Critical Control Point (HACCP) principles. The FBO must check that all of their activities are covered in the FSMS. If not, they must develop their own procedures, based on the HACCP principles, for the additional activities. For information on how to do this, see Appendix B – Other processes.