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.

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

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

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

Version 4.3
Published: 1 November 2017
Valid from: 15 November 2017
Compulsory from: 1 July 2018

Version 5.0
Published: 20 February 2018
Valid from: 1 March 2018
Certification from: 1 July 2018

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

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