The GRMS is a standard specifically developed for the processes of slaughtering, cutting, deboning and sales of red meat and meat products. In contrast to other more generic food industry quality schemes, the GRMS has been tailored to the specific requirements that apply to the meat industry.

    The Standard comprises the entire productions chain and is, therefore, applicable to all aspects of transport, lairage, stunning, slaughtering, deboning, cutting and handling of meat and meat products.

    The Standard is available for implementation by all interested parties/meat producers within its scope.

    The Standard is free for download. However, a registration fee of 250 € will be levied by Certification Bodies for the release of audit reports and certificates.

    To read the full version of the standard: download the entire standard (pdf).

    To read the Interpretation Guideline: download guideline (xls).

    Version 1
    Published: 2nd October 2006
    Valid from: 1st January 2007

    Version 2
    Published: 8th September 2008
    Valid from: 5th January 2009

    Version 3
    Published: 1st May 2009
    Valid from: 1st June 2009

    Version 4
    Published: 1st July 2011
    Valid from: 1st September 2011
    Compulsory from: 1st January 2012

    Version 4.1
    Published: 21st December 2011
    Valid from: 30th January 2012
    Compulsory from: 1st April 2012

    Version 4.2
    Published: 1st of December 2014
    Valid from: 30th of January 2015
    Compulsory from: 1st of April 2015