This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Red Tractor invites industry feedback on updated meat processing standards

19 November 2015

Red Tractor Assurance (RTA) is seeking industry views on the latest updates to its Meat Processing Standards. 

Responses to the consultation, which can be viewed online at, must be submitted by 11th January 2016. 

The Meat Processing Standards, which include welfare and traceability, currently relate to the processing of beef, lamb and pigs. Following the review, which was carried out in conjunction with a number of technical specialists, chicken slaughter standards have now been included.

Anita Roberts, RTA head of assurance, said: “We review our standards every three years as a matter of course, to ensure they keep up to date with new legislation and keep pace with emerging industry issues.

“With this review, we decided to extend these Standards to cover chicken slaughter as well as beef, lamb and pork, to ensure the same detailed and prescriptive standards are applied across all Red Tractor meat products. The revised standards also include detail on the controls processors need to have in place to ensure that the Red Tractor logo only gets used on eligible products. In addition, we took the opportunity to refresh the design and wording to make them simpler to use by both processors and assessors.” 

All feedback from the consultation will be considered before the revised standards are implemented in summer 2016. Meat Processing members will be given three months advanced notice of the changes.

Print this page | E-mail this page


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

Self diagnostics: an enabler for predictive maintenance

A dry-ageing process improvement

What role does refrigeration play in the supply chain?