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Meat Establishments' Audits Nov 2012 - Aug 2014

FSA Audits of Approved Meat Establishments

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																																			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)
																														1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)					General requirements for killing and related operations in slaughterhouses.				Lairage conditions and handling of animals							Slaughter process							Religious Slaughter				FBO controls during processing				Enabling Post-mortem inspection	FBO post-processing controls					Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene / MSM										RTE Products		Fish and Fisheries Products								Milk and Dairy Products						Eggs and Egg Products				Structure:		Water supply: potability water supply is assured		Maintenance: arrangements protect food from contamination		Cleaning: arrangements protect food from contamination		Pest Control: arrangements protect food from contamination		Staff training/instruction and supervision			Health arrangements		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			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		Principle 5 - Establish corrective actions when monitoring indicates that a CCP is not under control		Principle 6 - Establish procedures that are carried out regularly to verify that principles 1 - 5 are working effectively			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			Review	Handling of Animal By-Products / waste to protect human and animal health					TSE / SRM Controls
																														Only correctly identified animals / carcases with all relevant documentation (passports, FCI, Trained hunters declaration) are accepted for slaughter or processing (at Game Handling Establishments)	FBO takes appropriate action over fitness of animals to be accepted for slaughter based on FCI information and own pre-slaughter checks	Animal health restrictions in disease control area are implemented by slaughterhouse operator	Slaughterhouse operators transporting poultry/lagomorphs ensure suitable crates/modules are used. All equipment used for collecting/delivery are cleaned, washed and disinfected immediately after use and if necessary before re-use	Cleansing and disinfection of red meat livestock vehicles following applicable legislative requirements for the slaughterhouse operator	Animals spared any avoidable pain, distress or suffering during their killing and related operations.	Standard operating procedures (SOPs) are developed, implemented and maintained	Designated Animal Welfare Officer (AWO) ensuring compliance with welfare regulations.	Personnel demonstrate appropriate level of competency (including Certificates of Competence).	Structures of the building safeguard animal welfare (adverse weather protection, adequate ventilation, lairage conditions).	Adequate unloading facilities (suitable ramps, containing rails, isolation pens).	Scheduled arrival / waiting times safeguard animal welfare.	Condition and health of animals assessed on intake and during lairaging, prompt action is taken to relieve suffering where this is required.	Crates/modules are in acceptable condition and handled appropriately when being moved.	Lairaging conditions/pen provisions are adequate (bedding, water, food provision - if left overnight).	Movement of animals (including the correct procedures and use of instruments to make the animals move).	Restraining facilities and equipment are adequately designed, constructed and maintained (including shackle lines and records)	Restraining procedures ensure welfare of animals is protected.	Stunning equipment is adequately designed, constructed and maintained (including warning devices and maintenance records).	Stunning methods ensure quick and effective loss of consciousness and sensibility followed by death (stunning and simple stunning).	Provisions for back-up stunning equipment and its use.	Monitoring checks (including actions following checks).	Bleeding.	Restraining equipment and procedures ensure welfare of animals is protected.	Provisions for back-up stunning equipment and its use.	Bleeding.	Monitoring checks (including actions following checks).	Animals to be slaughtered / wild game are clean and/or FBO has HACCP based procedures in place to avoid contamination of carcasses from dirty animals	All handling and processes from slaughtering to despatch are done in a way that avoids the contamination of meat and offal entering the food chain.	Any visible contamination removed without delay by trimming or alternative means having an equivalent effect	Where relevant, all edible co-products are handled hygienically and subject to relevant controls (including raw materials intended for further processing)	Correlation and correct presentation of parts of slaughtered red meat animals required to be inspected.