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 4.2
    Published: 1 December 2014
    Valid from: 30 January 2015
    Compulsory from: 1 April 2015
    Valid to: 30 November 2019

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

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

    Version 5.0
    Published: 20 February 2018
    Valid from: Not valid

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

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

    Version 6.0
    Published 10 July 2018
    Valid from: 10 July 2018
    Compulsory from: 1 December 2018

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

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