Smoked lamb

Guidelines on good practice and internal control in the production of ham by small producers.

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Óli Þór Hilmarsson

Project Manager

Professional Guide

Guidelines on good practice and internal control in the production of ham by small producers. 

According to Art. food legislation to encourage food producer professions, such as industry associations, shop and restaurant associations and fish processing associations to provide guidance on good practice, internal control of GÁMES, which is “Risk factor analysis and important control positions”. In English it is called HACCP which stands for "Hazard analysis and critical control points". The aim is for disciplines to define a standard that the industry wants companies to meet and to make it easier for companies to set up and implement internal controls based on GÁMES. Matvælastofnun should review such guidelines to verify that they meet the requirements. The implementation of official supervision is based on the guidelines of the companies that have built up their GÁMES system. However, a company that uses such guidelines must always be aware that there may be aspects of the company's operations that do not comply with the guidelines, and therefore they must always be adapted on a case-by-case basis.

Professional guidelines, as presented here, are guidelines on good practice, internal control and GÁMES for the production of ham in small meat processing plants.

The professional guidelines state how dangers can be prevented and what procedures are most suitable for salting and smoking ham in the traditional way. The guidelines are intended to help the manufacturer achieve the goals of healthy foods.

The work is carried out by Matís, in collaboration with the National Association of Sheep Farmers, the association Beint frá býli and the Food Administration, which has approved these professional guidelines.

The manual can be accessed here:

Hangikjöt - professional instructions (PDF)