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FSA Audits of Approved Meat EstablishmentsMeat Establishments' Audits Nov 2012 - Aug 2014
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Download this file| 2 Animal Welfare (Slaughterhouse only) Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009 | Hygienic Production | Environmental Hygiene | 5 Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | 1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments) | Not set | Not set | Not set | Not set | General requirements for killing and related operations in slaughterhouses. | Not set | Not set | Not set | Lairage conditions and handling of animals | Not set | Not set | Not set | Not set | Not set | Not set | Slaughter process | Not set | Not set | Not set | Not set | Not set | Not set | Religious Slaughter | Not set | Not set | Not set | FBO controls during processing | Not set | Not set | Not set | Enabling Post-mortem inspection | FBO post-processing controls | Not set | Not set | Not set | Not set | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene / MSM | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | RTE Products | Not set | Fish and Fisheries Products | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Milk and Dairy Products | Not set | Not set | Not set | Not set | Not set | Eggs and Egg Products | Not set | Not set | Not set | Structure: | Not set | Water supply: potability water supply is assured | Not set | Maintenance: arrangements protect food from contamination | Not set | Cleaning: arrangements protect food from contamination | Not set | Pest Control: arrangements protect food from contamination | Not set | Staff training/instruction and supervision | Not set | Not set | Health arrangements | Not set | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments) | Principle 1 - identify any hazards that must be prevented, eliminated or reduced to acceptable levels | Not set | Not set | Principle 2 - Identify the Critical Control Points (CCPs) at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels | Principle 3 - Establish critical limits at CCPs (or legal limits at CPs) which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards | Principle 4 - establish and implement effective monitoring procedures at CCP/CPs | Not set | Principle 5 - Establish corrective actions when monitoring indicates that a CCP is not under control | Not set | Principle 6 - Establish procedures that are carried out regularly to verify that principles 1 - 5 are working effectively | Not set | Not set | Principle 7 - Establish documents and records commensurate with the nature and size of the food business to demonstrate the effective application of principles 1 - 6 | Not set | Not set | Review | Handling of Animal By-Products / waste to protect human and animal health | Not set | Not set | Not set | Not set | TSE / SRM Controls | Not set | Not set | Not set | Not set |