On 2 March 2020 a new version of the guideline Slaughtering/Deboning became valid. The revision is necessary to clearly distinguish the microbiological guidance and critical-values for poultry meat from those for beef/pig meat. The different values for E. coli are now presented in Table 3 of the guideline (p. 11, Chapter 2.3.1 Implementation and documentation of self-assessment).
This does not result in any changes for the Slaughtering/Deboning of red meat.
The revised guideline (version 01.01.2020rev01) can be found in the Document Centre on the QS homepage.
