Meat Processing Business (Livestock Product Processing) Permit and Product Manufacturing Report

Procedure

Procedure

1. 01

   Determining whether a permit is required and which business type applies: Processing meat by adding seasoning or additives is a meat processing business, cutting or grinding meat and packaging it as is falls under a meat packaging business, and a butcher shop selling processed meat products it makes directly to final consumers files a report as an on-site meat sales and processing business. Meal kits (simple meat cooking sets) fall within the meat processing business when their main ingredient is meat the operator cut itself or processed meat products it made itself.

2. 02

   Checking the workplace location and designing facilities to the standards: Before signing a lease, the permitted use is checked through the building register and the land use plan confirmation, and the raw material room, processing room, and packaging room are placed in a separate building or separated from facilities used for other purposes by walls or floors, then separated or partitioned from one another. Floors must be waterproofed and drain well, interior walls must have a light-colored water-resistant finish up to 1.5 meters from the floor, and automated equipment is required from ingredient mixing to packaging, except where the nature of the product, such as bacon or dried and cured meat, makes automation difficult.

3. 03

   Preparing the laboratory, water supply, and HACCP layout: A laboratory capable of testing processing standards and specifications is required, but it may be omitted if self-testing is outsourced to a designated livestock product testing and inspection institution. If groundwater is used, the water source must be at least 20 meters away from toilets, waste treatment facilities, and similar sites, and a water quality test report is obtained in advance. Because meat processing businesses must comply with HACCP, the separation of clean zones and work flow are reflected in the first floor plan.

4. 04

   Applying for the permit after hygiene training: The person intending to operate the business first completes 6 hours of livestock product hygiene training. The business permit application is submitted with the workplace facility details and layout and, where applicable, the water quality test report, and the permitting authority issues the permit after reviewing the documents and conducting an on-site inspection. The corporate register, building register, land use plan confirmation, and health certificate are checked by the official through shared administrative information.

5. 05

   Product manufacturing reports and post-permit management: For each product, a product manufacturing report is filed with a description of the manufacturing method and a statement of the basis for the shelf life before production starts or within 7 days after it starts, and a change report is filed within 7 days if the product name, ingredient mixing ratios, or shelf life change. A change permit is required to change the business location or the raw material room, manufacturing and processing room, or packaging room, and the business operator completes 3 hours of hygiene training every year.

Filing route

Filing route

Deadlines & processing notes

Deadlines & processing notes

Basic documents

Basic documents

If, after the lease and interior work are completed, the temperature control equipment in the processing room or the partitioning of the raw material, processing, and packaging rooms does not meet the facility standards or the HACCP work flow, the work has to be redone, and changing these rooms after the permit requires a change permit, so the floor plan is finalized before signing the lease.