The British Meat Processors Association (BMPA), in collaboration with the FSA, has published a guidance document for small and medium sized businesses on salt reduction. This publication
provides information and practical tips for businesses on how to reduce salt in meat products, while considering factors such as food safety, labelling and additives.
The guidance has been devised following a recommendation from the Agency’s Advisory Committee on the Microbiological Safety of Food (ACMSF), which considered the potential impact of salt
reduction work on food safety. You can read the guidance on the BMPA’s website, which is linked to at the bottom of this page.