For slaughterhouses, process hygiene criteria should be used to ensure the production processes are operating properly, specifically:
For red meat slaughterhouses:
- aerobic colony count (also known as Total Viable Count, TVC) and Enterobacteriaceae on cattle, sheep, goats, horses and pig carcasses
- salmonella on cattle, sheep, goats, horses, pig carcasses
For poultry slaughterhouses:
- salmonella on broiler and turkey carcasses
A chapter on the Microbiological Criteria Regulations is included in the Guide to food hygiene and other regulations for the UK meat industry (also known as the Meat Industry Guide, or MIG). The full guide, can be found below.