Cutting of Assured Pork, Chicken and Turkey

Red Tractor Assurance sets out to maintain, develop and promote integrated assurance standards for the benefit of its members within the red meat industry. The aim is to provide consumers and retailers with confidence about product quality attributes including food safety, traceability and animal welfare.
About The Scheme
The Red Tractor Assurance Meat Processing (RTAMP) schemeprovides a single meat specific standard that is suitable for single and multi species plants, regardless of business size and type. The scope of the RTAMPscheme, which previously covered slaughter and cutting of beef and lamb, has now been extended (from 1st May 2012) to include:

Slaughter of assured pigs
Cutting of assured pork, chicken and turkey
Manufacture of assured pork sausages
Slicing and handling of assured cooked meats

The standard ensures the maintenance of assurance through every step of processing and is a recognised part of the assured chain that allows the Red Tractor logo to be used on the consumer product.
The RTAMPscheme allows for integration with BRCGlobal Standard for Food Safety and the EBLEXQSM standard. / Benefits To Members

Being a Red Tractor AssuredMeat Processor is a way of demonstrating good business practice and high standards of production to commercial buyers. It offers the following benefits:

1.Wider Market Access

2.Legal Compliance

3.Red Tractor Quality Mark

Products from assured meat processors which have been sourced from assured farms and through an assured chain are eligible for marketing with the Red Tractor Quality mark at the consumer point-of-sale, demonstrating they have been produced to high standards.

4. Industry Representation

5.Scheme Support

6.Industry Information

7.Red Tractor Checker Services

Members can access the Red Tractor Assurance Checker and Services to verify the Assurance status of any stock purchased and do online self-assessment checks.
Structure Of The Standard
The standard is split into the following modules:

Food Safety
Traceability
Animal Welfare
Pork Quality

/ Assessment Frequency & Duration

Once per certificate cycle (at anytime during the year)
Assured Pork Processors have two assessments per certificate cycle. The second assessment focusing on traceability and pork quality and may take place at short notice or no notice
Spot checks may be carried out on 10% of certified sites
The duration of the assessment is dependent on size but is typically 1 or 2 days for standalone sites

To Join The Scheme
Simply complete the application form and return it to PAI. A quotation by return will follow.
PAI Ltd, The Inspire, Hornbeam Park, Harrogate, North Yorkshire, HG2 8PA
Telephone: 01423 878878 Fax: 01423 878870 E-Mail:
For further information about the scheme standard and its requirements, please visit:

APPLICATION FORM

Company Name / Company Address
Contact Name
Position
Telephone / E-mail
Business Type / Site Activities / Indicate as Applicable
Abattoir / Factory that takes delivery of livestock which it slaughters and prepares / splits into carcases. / YES / NO
Abattoir &
Cutting Plant / Factory that takes delivery of livestock, which it slaughters, prepares / splits into carcases, which may then be split down into primals, cut, packed & labelled for sale to retailers and / or food service. / YES / NO
Cutting Plant / Factory that takes delivery of carcases or primals from own or other plants, which are then cut, packed & labelled for sale to retailers and / or food service / catering butchers. / YES / NO
Catering Butcher / A unit using skilled butchers to cut prepare and supply meat & poultry to the restaurant trade in a ready to cook state. / YES / NO
Site Information
Total area of site (in square metres)
Size of manufacturing facilities (in square metres) / Size of storage facilities (in square metres)
Number of HACCP Studies / Number of production staff
Certification Requirements
1. Please indicate the species that certification is required for:
2. Please indicate the products and processes that certification is required for:
3. Please indicate the NON ASSURED species slaughtered, processes undertaken, or products produced on site:
4. Is your site certified to BRC Global Standard for Food Safety? / YES / NO / If Yes, please state the certificate expiry date:
5. Is your site certified Organic / YES / NO / If Yes, please state with whom:
Please enclose the following with your application
Please note a separate registration is required for each separate site, where sites have different approval numbers.
Current BRC Certificate if applicable / Enclosed / Not applicable
Flow Diagram of the production process for each species; product category or process / Enclosed

SF.126 rev 08