Meat Industry Brexit Impact Report

British Meat Processors Association
British Meat Processors Association

Pork scheme modules

The BMPA Pork Scheme modules form the backbone of our internationally recognised standard.

In order to qualify for membership of the Scheme, all members must be certified in the core standards plus any individual modules that apply to the products they produce.

The path of assurance in the British meat industry – an un-broken, quality assured chain of abattoirs, processors and manufacturers of pork and pork products.

The Core Standards

These are general industry standards that all abattoirs, processors and manufacturers are expected to adhere to. There are numerous assurance schemes that BMPA recognises such as the BRC Global Standard (Food Safety, Storage and Distribution), Red Tractor and Quality Meat Scotland amongst others.

Before you apply for scheme membership, we would be happy to discuss with you whether your core assurance is recognised.

The Modules

Module 1 – Pig Welfare and Slaughter & Biosecurity

Module 1 deals with all aspects of pig sourcing from assured farms, biosecurity during transportation (lorry washing) as well as animal welfare during unloading and slaughter and carcase dressing.

Module 2 – Pork BMPA Quality Assured Pork

Module 2 covers pork supplies, receiving pork into processing plants, temperature controls and storage. It also deals with processing standards, traceability and mass balance along with standards for finished products.

Module 3 – Bacon

Module 3 covers bacon supplies, receiving pork and bacon into processing plants, temperature controls and storage. It also deals with processing standards, traceability and mass balance along with standards for finished products.

Module 4 – Ham and Cooked Pork

Module 4 covers ham and cooked pork supplies, receiving pork and ham into processing plants, temperature controls and storage. It also deals with processing standards, traceability and mass balance along with standards for finished products.

Module 5 – Pork Sausage

Module 5 covers pork sausage supplies, receiving pork into processing plants, temperature controls and storage. It also deals with processing standards, traceability and mass balance along with standards for finished products.

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A letter to @BorisJohnson from @marksandspencer MD should ring alarm bells across the whole food and farming sector and serve as a warning of what the retailers might do if post-Brexit labour & trade problems are not addressed. https://bit.ly/3nD5QZV @ukhomeoffice

Analyst Duncan Wyatt from @AHDB_Pork explains to @BBCFarmingToday how the pig crisis has unfolded even while pork production is up 4% year on year. It's a succinct appraisal of current and predicted market conditions.
Listen from 6:31 mins https://bbc.in/3FABOvY

7-14 Feb is National Apprenticeship Week when employers and workers can come together to 'Build the Future' of the British workforce.
The jobs landscape has changed. This is a chance to tackle the new challenges and opportunities.
@Apprenticeships #naw2022
https://bit.ly/3Guenpo