The GRMS Technical Working Group was formed when the development of the Standard was initiated and is made up of meat industry experts, food safety experts, meat manufacturers and industry association professionals. The group work closely together with the Secretariat throughout the year and provides technical expertise and advice for the Secretariat and Governance Board. The main task of the Technical Working Group is to develop and maintain the Standard and discuss technical, operational and interpretational issues related to the Standard.

The Technical Working Group is responsible for:

  • Determination of the content of the Global Red Meat Standard as well as the structure of the ranking system
  • Determination of changes and additions
  • Determination of the requirements for the Certification Bodies and auditor competences
  • Annual review of the standard and the audit protocol to ensure that they are still in compliance.

GRMS Technical Working Group:

  • Linda Jensen, Chief Consultant, Food Legislation, Danish Agriculture & Food Council
  • Anne-Mette Olsen, Chief Consultant, Veterinary issues, Danish Agriculture & Food Council
  • Margrethe Jensen, Quality Manager Customer Relations, Danish Crown
  • Gitte Pedersen, Head of Department, Food Safety & Laboratory, Tican
  • Lena Bjertrup, Corporate Quality Manager, Danish Crown
  • Torben Hansen, Senior Advisor, Danish Meat Research Institute
  • Karsten Bruun Rasmussen, Quality Assurance Manager, Danish Agriculture & Food Council