CBC Butcher Shop Inspection Ver 1.1

• Trading as / Location

• Client / Site

• Date / Time of Inspection

  Date

• Officer

  Select Stuart Adkins Nadine Buckland Victoria Spanovic Michelle Rudkin Denise Ingram-Hall Alison Whitmore

  • Stuart Adkins
  • Nadine Buckland
  • Victoria Spanovic
  • Michelle Rudkin
  • Denise Ingram-Hall
  • Alison Whitmore
• Premises Address
  Address

• Premises Telephone Number

• Mobile Number

• Email Address

Premises Details

• Opening Times

• Responsible for Structure

  Yes

  No

  N/A
• Head Office
  Address

• Ownership

  Owned

  Leased

• Food Hazards / Significant Risks

  Select Vacuum Packing MAP Open Raw Open Ready to Eat

  • Vacuum Packing
  • MAP
  • Open Raw
  • Open Ready to Eat

Staff / Customers Details

• Proprietor

• First Language

  Select English Chinese Bengali Polish Punjabi Urdu Arabic

  • English
  • Chinese
  • Bengali
  • Polish
  • Punjabi
  • Urdu
  • Arabic

• Interviewed

• Manager

• Interviewed

• Number of Staff

  0-10

  10-20

  20-50

  50+

• Vulnerable Groups

  Hospital

  Nursery

  Elderly

  None

• Outstanding issues

• Previous schedule

  Media

• File checked

• Current registration

  Yes

  No

  N/A

• Civica checked

• Previous risk rating

  Select A B C D E Unrated

  • A
  • B
  • C
  • D
  • E
  • Unrated

• Previous FHRS

  Yes

  No

  N/A

• Extent of trade

  Select Local Regional National International

  • Local
  • Regional
  • National
  • International

Details of off site activities

• Mail Order

• Market

• Outside catering

Methods of process and production

• Small scale production of cooked meats

Raw products produced

• Raw meat open and wrapped

  Select Chicken Beef Pork Lamb Venison Turkey Veal Ham

  • Chicken
  • Beef
  • Pork
  • Lamb
  • Venison
  • Turkey
  • Veal
  • Ham

• HACCP

Raw meat preps

• Raw meat preps

  Select Sausages Burgers

  • Sausages
  • Burgers

• HACCP

Ready to eat products

• Meat joints

  Select Chicken Beef Pork Lamb Venison Turkey Veal Ham

  • Chicken
  • Beef
  • Pork
  • Lamb
  • Venison
  • Turkey
  • Veal
  • Ham

• HACCP

• Meat products

  Select Pork Pies Pate Haslet Tongue Faggots Sausage Rolls Scotch Eggs Black Pudding Pies / Pasties Samosas

  • Pork Pies
  • Pate
  • Haslet
  • Tongue
  • Faggots
  • Sausage Rolls
  • Scotch Eggs
  • Black Pudding
  • Pies / Pasties
  • Samosas

• HACCP

• Wrapped RTE

  Select Cheese Yoghurt Brawn Haslet Pate Sausage Rolls Cooked meats

  • Cheese
  • Yoghurt
  • Brawn
  • Haslet
  • Pate
  • Sausage Rolls
  • Cooked meats

• HACCP

• Open RTE

  Select Cheese Yoghurt Brawn Haslet Pate Sausage Rolls Cooked meats

  • Cheese
  • Yoghurt
  • Brawn
  • Haslet
  • Pate
  • Sausage Rolls
  • Cooked meats

• HACCP

Other products

• Shared use

  Safe

  At Risk

  N/A

• Separate use

  Yes

  No

  N/A

• Documented HACCP

  Yes

  No

  N/A

• Use by dates 10 days or less

  Safe

  At Risk

  N/A

• Designated cleaning and disinfection procedures

  Yes

  No

  N/A

• Stage 1

• Cleaning

  Select Hot soapy water Trigger spray cleaner Cold water only Anti bacterial cleaner

  • Hot soapy water
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

• Method

  Select Reusable cloths / scourer Disposable cloths / roll

  • Reusable cloths / scourer
  • Disposable cloths / roll

• Stage 2

• Disinfection

  Select Anti bacterial spray None

  • Anti bacterial spray
  • None

• Brand

  Select Asda Dettol Aldi Tesco Sainsbury Astonish Chemex UK Clean Pro / Clean Pro Plus Clover Chemical Ecolab Happy Shopper Jangro Jeyes Milton Nilco Star Drops D10 Other

  • Asda
  • Dettol
  • Aldi
  • Tesco
  • Sainsbury
  • Astonish
  • Chemex UK
  • Clean Pro / Clean Pro Plus
  • Clover Chemical
  • Ecolab
  • Happy Shopper
  • Jangro
  • Jeyes
  • Milton
  • Nilco
  • Star Drops
  • D10
  • Other

• Details

• British Standard

  Select BSEN1276: 1997 BSEN13697: 2001

  • BSEN1276: 1997
  • BSEN13697: 2001

• Contact time

  Select Instant 30 seconds 1 minute 5 minutes >5 minutes Left to dry

  • Instant
  • 30 seconds
  • 1 minute
  • 5 minutes
  • >5 minutes
  • Left to dry

• Dilution rate

  Select Ready to use Dosing system Other

  • Ready to use
  • Dosing system
  • Other

• Details

• Are staff trained to use cleaning chemical

  Yes

  No

  N/A

Cleaning cloths

• Reusable cloths

• Cleaning

  Select Cold water Cold water and bleach / detergent Hot water Hot water and bleach / detergent Washing machine >82

  • Cold water
  • Cold water and bleach / detergent
  • Hot water
  • Hot water and bleach / detergent
  • Washing machine >82

• Disposable cloths

• Details

• Colour coded cloths

• Details

• Are staff trained on washing cloths

  Yes

  No

  N/A

• Are clean cloths stored correctly

  Yes

  No

  N/A

Staff training

• HACCP Team Members

• Training

Staff Member

• Name

• Training

  Select Lvl 1 Award Food Safety Level 2 Award Food Safety Lvl 2 Award in HACCP Lvl 3 Award Food Safety Lvl 3 Award in HACCP Lvl 4 Award Food Safety In house training SFBB Training

  • Lvl 1 Award Food Safety
  • Level 2 Award Food Safety
  • Lvl 2 Award in HACCP
  • Lvl 3 Award Food Safety
  • Lvl 3 Award in HACCP
  • Lvl 4 Award Food Safety
  • In house training
  • SFBB Training

• Certificates

• HACCP Training

• Digital copies

  Media

Personal Hygiene

• Do food handlers have high degree of personal hygiene

  Yes

  No

  N/A

• Do food handlers wear suitable clean protective clothing

  Yes

  No

  N/A

• Staff clothing

  Select Hat Hair net Apron White coat Uniform - site only

  • Hat
  • Hair net
  • Apron
  • White coat
  • Uniform - site only

• Information sources used for HACCP

  Select MLC SFBB Consultant

  • MLC
  • SFBB
  • Consultant

• Glass policy

• Foreign body policy

• Maintenance policy

• Cleaning schedule

• Staff Hygiene policy

• Sickness policy are staff aware

  Yes

  No

  N/A

• Use 48 hours clear

• Hand washing

• Hand washing observed

  Yes

  No

  N/A

• Hand washing technique acceptable

  Yes

  No

  N/A

• Are staff trained / instructed on hand washing

  Yes

  No

  N/A

• Customer complaints

• Does the business have a formal complaint system

  Yes

  No

  N/A

• Is the premises free from pests

  Yes

  No

  N/A

• Pest(s) present on site

  Select Rats/Mice Cockroaches Flies Ants Stored product insects Birds / Vertebrates

  • Rats/Mice
  • Cockroaches
  • Flies
  • Ants
  • Stored product insects
  • Birds / Vertebrates

• Response by FBO

  Select Nothing Contacted contractor DIY

  • Nothing
  • Contacted contractor
  • DIY

• Is there a pest control contract

  Yes

  No

  N/A

• Pests listed

  Select Rats/Mice Cockroaches Flies Ants Stored product insects Birds / Vertebrates

  • Rats/Mice
  • Cockroaches
  • Flies
  • Ants
  • Stored product insects
  • Birds / Vertebrates

• Date of last visit

• Company

  Select Rentokill Nottingham Pest Ecolabs Pest Force Target Pest Away Four Seasons Mitie Cannon Conquer Other

  • Rentokill
  • Nottingham Pest
  • Ecolabs
  • Pest Force
  • Target
  • Pest Away
  • Four Seasons
  • Mitie
  • Cannon
  • Conquer
  • Other

• Other provide details

• Reputable Suppliers

  Yes

  No

  N/A

• Suppliers audited

  Yes

  No

  N/A

Raw Meat

• Add media

  Media

Ready to eat foods

• Add media

  Media

Vulnerable groups

Schools

Retail outlets

Caterers

• Does the business sell food direct to final consumer

  Yes

  No

  N/A

Identified hazards

• Microbiological and biological

• Chemical

• Physical

• Are hazards based on scientific reasoning

  Yes

  No

  N/A

• Have hazards been analysed for likelihood of occurrence

  Yes

  No

  N/A

• Potential severity

  Yes

  No

  N/A

• Have control measures been identified

  Yes

  No

  N/A

• Will control measures control the hazards

  Yes

  No

  N/A

Identified critical control points

• How were CCPs identified

  Select Consultant / MLC Decision tree Checking process diagram

  • Consultant / MLC
  • Decision tree
  • Checking process diagram

• Have the correct CCPs been identified

  Yes

  No

  N/A

• Have all been identified

  Yes

  No

  N/A

Critical limits at CCPs

• Have critical limits been set at each CCP

  Yes

  No

  N/A

• Are critical limits measurable

  Yes

  No

  N/A

• Refrigeration temperatures

• Cooking temperatures

• Cooling time and temperatures

• Use by date application

• Are staff aware of critical limits set

  Yes

  No

  N/A

Monitoring procedures at CCP

• Who is responsible for monitoring

• Are staff provided with instruction on monitoring

  Yes

  No

  N/A

• How is monitoring carried out

  Select Probe thermometer Digital display Record sheets Independent thermometer Visual checks

  • Probe thermometer
  • Digital display
  • Record sheets
  • Independent thermometer
  • Visual checks

• Is the monitoring frequent to detect loss

  Yes

  No

  N/A

• And to take corrective action

  Yes

  No

  N/A

• Records

  Select Cold temperatures Cooked temperatures Internal Audit Hot holding Chilling times / temperatures

  • Cold temperatures
  • Cooked temperatures
  • Internal Audit
  • Hot holding
  • Chilling times / temperatures

• Results recorded only when limit exceeded

  Yes

  No

  N/A

• Are all monitoring forms completed

  Yes

  No

  N/A

• Are records signed off by senior staff

  Yes

  No

  N/A

Corrective actions

• Who is responsible for taking action

• Are staff aware of corrective actions

  Yes

  No

  N/A

• What must be done with unacceptable product

• Are records kept

  Yes

  No

  N/A

• Are there any recorded corrective actions

Verification

• What procedure is there to confirm the HACCP works

• Written procedure

• Documents / Charts / Flow Diagrams

• Records checked

• Test results

• Who is responsible for verification

• How often is the HACCP verified

• Are there any records of the checks

  Yes

  No

  N/A

• Have critical limits been validated

  Yes

  No

  N/A

Documents and Records

• Are the HACCP procedures adequately documented

  Yes

  No

  N/A

• Kept up to date

  Yes

  No

  N/A

• Are records adequate

  Yes

  No

  N/A

• Retained for the correct period

  Yes

  No

  N/A

• Are staff instructions adequate

  Yes

  No

  N/A

Review

• Is the HACCP system reviewed

  Yes

  No

  N/A

• Is the review documented

  Yes

  No

  N/A

• How are changes to processes monitored

  Yes

  No

  N/A

• Hazards identified

  Yes

  No

  N/A

• CCPS identified

  Yes

  No

  N/A

• Critical limits established

  Yes

  No

  N/A

• Monitoring procedures in place

  Yes

  No

  N/A

• Corrective actions established

  Yes

  No

  N/A

• Verification procedures in place

  Yes

  No

  N/A

• Documents and records kept

  Yes

  No

  N/A

• Adequate staff training

  Yes

  No

  N/A

Imported Food

• Does the business import food

  Yes

  No

  N/A

Traceability

• Supplier lists

  Yes

  No

  N/A

• Is this information available to FSA or CBC

  Yes

  No

  N/A

• Any food placed on market is adequately labelled

  Yes

  No

  N/A

• Supplying to other business

• Is there a system to identify these businesses

  Yes

  No

  N/A

• Withdrawal/Recall and notification

• Is there a procedure to withdraw hazardous food from the market

  Yes

  No

  N/A

• Is CBC listed as primary contact for health risk issues

  Yes

  No

  N/A

Layout / Design / Construction

Room

• Location

• Is structure free from disrepair

  Yes

  No

  N/A

• Open food room

• Floor

  Select Altro Linoleum Quarry tile Stone tile Laminate Other

  • Altro
  • Linoleum
  • Quarry tile
  • Stone tile
  • Laminate
  • Other

• Details

• Wall

  Select Painted plaster Ceramic tiles Plastic cladding Stainless steel cladding Other

  • Painted plaster
  • Ceramic tiles
  • Plastic cladding
  • Stainless steel cladding
  • Other

• Details

• Ceiling

  Select Painted plaster Suspended ceiling

  • Painted plaster
  • Suspended ceiling

• Windows

  Select UPVC Painted wood Painted metal N/A Bare wood Metal Varnish finish

  • UPVC
  • Painted wood
  • Painted metal
  • N/A
  • Bare wood
  • Metal
  • Varnish finish

• Fly screen(s) present

• Doors

  Select UPVC Painted wood Painted metal N/A Bare wood Metal Varnish finish

  • UPVC
  • Painted wood
  • Painted metal
  • N/A
  • Bare wood
  • Metal
  • Varnish finish

• Fly screen(s) present

• Equipment surface

  Select Melamine Stainless steel Bare wood Other

  • Melamine
  • Stainless steel
  • Bare wood
  • Other

• Details

• Designated cleaning and disinfection procedures

  Yes

  No

  N/A

• Stage 1

• Cleaning

  Select Hot soapy water Trigger spray cleaner Cold water only Anti bacterial cleaner

  • Hot soapy water
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

• Method

  Select Reusable cloths / scourer Disposable cloths / roll

  • Reusable cloths / scourer
  • Disposable cloths / roll

• Stage 2

• Disinfection

  Select Anti bacterial spray None

  • Anti bacterial spray
  • None

• Brand

  Select Asda Dettol Aldi Tesco Sainsbury Astonish Chemex UK Clean Pro / Clean Pro Plus Clover Chemical Ecolab Happy Shopper Jangro Jeyes Milton Nilco Star Drops D10 Other

  • Asda
  • Dettol
  • Aldi
  • Tesco
  • Sainsbury
  • Astonish
  • Chemex UK
  • Clean Pro / Clean Pro Plus
  • Clover Chemical
  • Ecolab
  • Happy Shopper
  • Jangro
  • Jeyes
  • Milton
  • Nilco
  • Star Drops
  • D10
  • Other

• Details

• British Standard

  Select BSEN1276: 1997 BSEN13697: 2001

  • BSEN1276: 1997
  • BSEN13697: 2001

• Contact time

  Select Instant 30 seconds 1 minute 5 minutes >5 minutes Left to dry

  • Instant
  • 30 seconds
  • 1 minute
  • 5 minutes
  • >5 minutes
  • Left to dry

• Dilution rate

  Select Ready to use Dosing system Other

  • Ready to use
  • Dosing system
  • Other

• Details

• Are staff trained to use cleaning chemical

  Yes

  No

  N/A

Wash Hand Basin

• Is there an adequate number of basins

  Yes

  No

  N/A

• Number of basins

• Locations

  Media

Sinks

• Is there an adequate number of sinks

  Yes

  No

  N/A

• Number of basins

Toilets

• Is there an adequate number of toilets

  Yes

  No

  N/A

• Number of toilets

Drainage / Lighting / Ventilation / Water Supply

• Is there adequate drainage on site

  Yes

  No

  N/A

• Is there adequate lighting on site

  Yes

  No

  N/A

• Is there adequate ventilation

  Yes

  No

  N/A

• Is there an adequate water supply

  Yes

  No

  N/A

Fridges and Freezers

• Fridges

Fridge

• Location / Condition

• Picture

  Media

• Is the unit running at the right temperature

  Yes

  No

  N/A
Freezer

• Location / Condition

• Picture

  Media

• Is the unit running at the right temperature

  Yes

  No

  N/A

• Temperature monitoring equipment

  Select Probe Display Gauge IR None Food Substitute

  • Probe
  • Display
  • Gauge
  • IR
  • None
  • Food Substitute

Transport

• Transport suitable and sufficient

  Yes

  No

  N/A

• Vehicles clean and easily cleansable

  Yes

  No

  N/A

• Is the food protected from contamination

  Yes

  No

  N/A

• Are vehicles temperature controlled

  Yes

  No

  N/A

• Records available

Equipment

• Is all equipment cleaned and disinfected as necessary

  Yes

  No

  N/A

• Do the staff carry out 2 stage cleaning

  Yes

  No

  N/A

• Is all equipment in good repair / condition

  Yes

  No

  N/A

• Scales

• Separate raw and cooked

  Yes

  No

  N/A

• Meat slicers

• Separate raw and cooked

  Yes

  No

  N/A

• Counters

• Separate raw and cooked

  Yes

  No

  N/A

General waste

• Is food waste removed quickly from premises

  Yes

  No

  N/A

• Are containers closable / cleansable / disinfected

  Yes

  No

  N/A

• Is there adequate provision for storage of waste separately

  Yes

  No

  N/A

• Are refuse stores designed and managed to be clean and pest free

  Yes

  No

  N/A

Animal by-product

• Are category 3 products stored separately

  Yes

  No

  N/A

• Are containers closable / cleansable / disinfected

  Yes

  No

  N/A

• Licensed contractors details

• Licence number

• Are records kept of quantity / date/ products

  Yes

  No

  N/A

• Waste oil

• Contractor details

Wrapping / Packaging

• Wrapping / packaging not a source of contamination

  Yes

  No

  N/A

• Wrapping materials stored to prevent contamination

  Yes

  No

  N/A

• Wrapping / packaging carried out to avoid cross contamination

  Yes

  No

  N/A

Foodstuffs

• Raw materials accepted in a fit state

  Yes

  No

  N/A

• Foods kept at temperatures that may not result in risk to health

  Yes

  No

  N/A

• Is food cooled as quickly as possible to a safe temperature

  Yes

  No

  N/A

• Is frozen food adequately defrosted

  Yes

  No

  N/A

• FBO ensures raw materials and foodstuffs comply with process hygiene criteria

  Yes

  No

  N/A

• FBO ensures food safety criteria applicable throughout shelf life of products

  Yes

  No

  N/A

Additional notes

• Additional photos

  Media

• Layout of premises

  Drawing

• Layout of premises

  Drawing

• Layout of premises

  Drawing

Risk Rating

• Level of current compliance (food hygiene / safety / temperature)

  Select 25 Almost total non compliance 20 General failure 15 Some major non compliance 10 Some non compliance 5 High standard - minor 0 High standard

  • 25 Almost total non compliance
  • 20 General failure
  • 15 Some major non compliance
  • 10 Some non compliance
  • 5 High standard - minor
  • 0 High standard

• Level of current compliance (structure / cleaning / layout)

  Select 25 Almost total non compliance 20 General failure 15 Some major non compliance 10 Some non compliance 5 High standard - minor 0 High standard

  • 25 Almost total non compliance
  • 20 General failure
  • 15 Some major non compliance
  • 10 Some non compliance
  • 5 High standard - minor
  • 0 High standard

• Confidence in management / control procedures

  Select 30 poor record / no FSMS 20 varying record / no FSMS 10 satisfactory record / progress FSMS 5 good record / effective FSMS 0 excellent record / full FSMS

  • 30 poor record / no FSMS
  • 20 varying record / no FSMS
  • 10 satisfactory record / progress FSMS
  • 5 good record / effective FSMS
  • 0 excellent record / full FSMS

• New FHRS

  0/1

  2

  3

  4

  5

• New FHRS sticker issued on site