Meat and Poultry Supply

GENERAL SPECIFICATIONS

Suppliers for the supply of Fresh Meat and Poultry to members of the Higher and Further Education Sector and any other public-sector body must meet the highest standards of food safety and quality and be fully traceable through the supply chain. Food Safety Suppliers must comply with the current UK Food Safety Regulations and any other food Legislation. - Food Safety Act 1990 (as amended) - Food Hygiene (Wales/Scotland/Northern Ireland) Regulations 2006/Food Safety and Hygiene Regulations (England) 2013 - Materials & Articles in Contact with Food Regulations 2012 - Regulation (EC) No. 178/2002 - Regulation (EC) No. 852/2004 - Regulation (EC) No. 853/2004 - Regulation (EC) No. 854/2004 - Regulation (EC) No. 2073/2005 - Food Information Regulations 2014 (as amended) - Industry specific guidance documents - Other relevant food legislation and policies, for example. o Food Safety Authority salt, fat, and sugar guidelines o MSC sustainable fishing policy for fish Suppliers will also be site audited by University staff twice yearly and agree to participate in quarterly meeting with the key university stakeholders