AWD

Charter Mark

An award made by Government (Cabinet Office) in recognition of outstanding customer service standards. Awarded to the MHS in 1998 to be retained for 3 years

Critical non-compliance

Any non-compliance which causes an immediate, serious risk to public health, requiring immediate corrective action by the MHS.

Any non-compliance which permits an animal to sustain avoidable excitement, pain or suffering.

FSA

Food Standards Agency. Set up on 1 April 2000 with the aim of protecting public health from risks arising from the consumption of food, and otherwise protect the interests of consumers in relation to food.

FSA targets for customer service

A set of standards designed to ensure the highest level of service to the public from the Food Standards Agency. These set out timescales for answering correspondence, and dealing with telephone enquiries and personal callers. (Details can be found on the FSA website www.foodstandards.gov.uk).

FVO

Food and Veterinary Office of the European Commission.

Carries out inspection visits or ‘missions’ to Member States to check compliance with the requirements of European Directives.

HACCP

Hazard Analysis and Critical Control Point. A practical system which food businesses can use to ensure that their products are safe. Identifies potential hazards and concentrates control effort at critical steps in the operation.

HAS

Hygiene Assessment System. A risk-based method of assessing hygiene standards at licensed abattoirs and cutting plants carried out by Meat Hygiene Service Official Veterinary Surgeons (OVSs). The resulting plant scores – HAS scores – are published on a monthly basis in the Meat Hygiene Enforcement Report HAS Supplement.

OTM rule

Over Thirty Month rule. The rule under which cattle older than thirty months of age are excluded from the human food chain (with the exception of cattle registered under the Beef Assurance Scheme).

MHAC

Meat Hygiene Advisory Committee. A new body set up to oversee the running of the Meat Hygiene Service and take responsibility for meat hygiene policy generally. The Committee is chaired by FSA Deputy Chair, Suzi Leather and includes other members of the main FSA Board. A number of independent members are being selected on the basis of open competition.

MHS

Meat Hygiene Service. Part of the Food Standards Agency. Originally established on 1 April 1995 as an executive agency of MAFF. Responsible for hygiene, inspection and animal welfare in licensed fresh meat plants throughout Great Britain.

MHS OVS

MHS Official Veterinary Surgeon. Responsible for ante-and post-mortem inspection, and the day to day supervision of hygiene within licensed within fresh meat premises.

MHS Operations Manual

The definitive source of guidance, information and instruction for MHS operational staff. The document is constantly updated to take account of changes in legislation and new scientific developments.

Meat Industry Red Tape Working Group

An independent working group, chaired by Robin Pooley, set up in September 1999 to consider the burden of red tape within the meat industry. The group produced a report (the ‘Pooley’ Report) in December 1999 setting out 35 recommendations for change within the meat sector.

Pooley Group / Pooley Report

See ‘Meat Industry Red Tape Working Group’.

POVS

MHS Principal Official Veterinary Surgeon. Responsible for managing OVSs within a given geographical area.

SRM

Specified Risk Material. Tissue from cattle, sheep and goats which is most likely to contain BSE infectivity (e.g. brain, spinal cord). Banned from the food chain.

SVS

State Veterinary Service, part of the Food Safety Directorate of MAFF.

VMHA

VPHU