The standards of hygiene during the production of mechanically deboned pork (M.D.P.) in the Netherlands were investigated. Eight representative producers of M.D.P. took part in these studies. Relevant data on production was collected, the temperature of rooms and that of the pork were measured, and hygiene was visually assessed on the basis of standardized criteria. During production, varied hygiene from mediocre to satisfactory. Improvements are recommended regarding particular features such as workrooms and collecting and cooling fresh products.