In June 2018 new regulations were introduced specifically aimed at Processed Meat Producers. The most important regulation to be aware of is R 908 – HACCP
The Department of Health gave the processed meat industry 9 months to become compliant with R 908. All producers of ready to eat processed meat had to have a HACCP certificate issued by a SANAS accredited certifying body in place by 14th March 2019.
The principle of HACCP is to identify any potential hazards in the food industry in order to develop and implement control measures and eliminate risk.
HACCP is not quick to implement, requires specialist knowledge and may even require structural changes to be made to your factory.
If you wish to know more about R908 or HACCP contact SAMPA or your food safety partner.