Title Page

  • Site conducted

  • CP Reference

  • Trading as

  • Conducted on

  • Prepared by

  • Location

Food Business Information

General Information

  • Food business operator changed?

  • Type of Business

  • Extent of Trade

  • Manager

  • Production hours

  • Company Registered Address

  • Contact

  • Number of Food Handlers

  • Pest

  • Waste (including to animal feed)

  • Vehicle and delivery information

  • Consultants and laboratories used

  • Changes since last inspection?

  • Accreditation?

Information about the Process

  • Description of method of production/processing

  • Details of products manufactured

  • Brand names used/manufacture for third parties

  • Description of method(s) of production/processing

  • Details of any off-site activity

  • Amount produced per week

  • Cleaning agents used

Ingredients and Suppliers

  • List main suppliers (include health mark) or obtain list from fbo

  • Details of control of suppliers – audits/approved list of suppliers?

  • List main customers or obtain list from fbo



  • Was there an appointed HACCP co-ordinator?

  • HACCP team represented by each department?

  • HACCP team responsibilities established and documented?

  • Product description/specification documented?

  • Intended use of product documented?

  • Process steps documented?

  • Schematic/process flow diagram available for each product that incudes inputs, outputs, detection examination and was the diagram verified?

  • Plan reviewed if the process altered e.g. introduction of new equipment?

Principle 1 - Hazard Analysis

  • All biological, chemical and physical food safety hazards identified at each process step?

  • Each hazard assessed for significance?

  • Records kept to support the identification of each food safety hazard noted?

Principle 2 - Critical Control Points

  • Were there CCPs identified?

  • Did the CCPs provide effective control for each of the significant hazards identified?

Principal 3 - Critical Limits

  • Critical limits established for each CCP?

  • Critical limit sufficient to achieve the desired control of the hazard?

  • Methods used to determine critical limits:

  • Experimental evidence

  • Published results/reports/guidance

Principal 4 - Monitoring Procedures

  • Monitoring procedures identified for each CCP?

  • Monitoring procedures specify what, when, how, where and who monitors?

  • Frequency of monitoring sufficient to assure CCP is controlled?

  • Monitoring records signed and dated by appropriate personnel?

Principal 5 - Corrective Actions

  • Corrective actions developed and documented for each CCP?

  • Corrective actions ensure that the critical control point could be returned within the critical limit?

Principal 6 - Verification Procedures

  • Verification activities in place to keep CCPs within critical limits such as review of hazard analysis, calibration, corrective actions, internal audits etc.?

  • Each critical limit for each CCP validated?

  • How?

  • Monitoring frequency of the HACCP programme effective?

Principal 7 - Record Keeping

  • Management sign-off on HACCP plan?

  • HACCP summary sheet available?

  • Record sheets available for all HACCP verification activities such as records for CCPs, action for non-conformance and corrective actions, verification records, validation records and if changes occur to HACCP plan?

Regulation EC 178/2002 - Legal prerequisites

Import of Food – Article 11

  • Does food imported by the business into the Community for placing on the market in the Community comply with relevant requirements of food law?

Traceability – Article 18

  • The traceability of food is established at all stages of production, processing and distribution?

  • Food business operator has systems and procedures to identify from whom all foods have been supplied?

  • Food business operator has systems and procedures to identify all other businesses which have been supplied?

  • Is this information available to local authority, FSA etc on demand?

  • Food placed on the market is adequately labelled to facilitate its traceability, through relevant documentation or information?

Withdrawal, Recall and Notification – Article

  • Is there a procedure in place to withdraw food from the market and inform the relevant competent authority of food which it has imported, produced or processed which the food business operator has reason to believe is not in compliance with food safety requirements?

Regulation EC 852/2004 – Legal Prequisites

General Requirements for Food Premises – Chapter I

  • Premises kept clean and in good repair and condition?

  • Layout, design, construction, siting and size (LDCSS) permit adequate maintenance and cleaning?

  • LDCSS avoids or minimises air-borne contamination?

  • LDCSS provides adequate working space to allow for the hygienic performance of all operations?

  • LDCSS protects against accumulation of dirt, contact with toxic materials and shedding of particles into food and the formation of condensation or undesirable mould on surfaces?

  • LDCSS permits good food hygiene practices including protection against contamination?

  • LDCSS allows pests to be controlled?

  • LDCSS where necessary, provide suitable temperature-controlled handling and storage conditions of sufficient capacity for maintaining foodstuffs at appropriate temperatures?

  • Does temperature controlled storage allow temperatures to be monitored and, where necessary, recorded?

  • Adequate number of flush lavatories not leading into food rooms?

  • Adequate number of washbasins available with hot and cold water, materials for washing hands and for hygienic drying?

  • Suitable and sufficient means of natural or mechanical ventilation (including sanitary conveniences)?

  • Adequate natural and/or artificial lighting?

  • Drainage facilities adequate for the purpose intended avoiding risks of contamination?

  • Where drainage channels are fully or partially open, are they designed to ensure that waste does not flow from a contaminated to a clean area?

  • Where necessary, are adequate changing facilities provided?

  • Cleaning agents and disinfectants are not stored in areas where food is handled?

Specific Requirements in Rooms where Foodstuffs are Prepared, Treated or Processed – Chapter II

  • Floor surfaces maintained in sound condition and easy to clean/disinfect (impervious, non-absorbent, washable and non-toxic)?

  • Floor surfaces allow adequate surface drainage?

  • Wall surfaces maintained in sound condition and easy to clean/disinfect up to a height appropriate for the operations (impervious, non-absorbent, washable and non-toxic)?

  • Ceilings prevent accumulation of dirt and reduce condensation, mould and shedding of particles?

  • Windows constructed to prevent accumulation of dirt?

  • Insect-proof screens fitted to windows where necessary or kept closed during production?

  • Doors easy to clean/disinfect (smooth and non-absorbent)?

  • Surfaces maintained in sound condition and easy to clean/disinfect (smooth, washable, corrosion-resistant and non-toxic)?

  • Adequate facilities for cleaning, disinfecting and storing equipment (corrosion resistant, easy to clean/disinfect) which have hot and cold water?

  • Adequate provision, where necessary, for washing food with hot and cold water?

Transport – Chapter IV

  • Conveyances and/or containers are clean and designed and constructed to be permit adequate cleaning?

  • Receptacles in vehicles not used for anything else that may result in contamination?

  • Conveyances and/or containers have adequate separation of products where necessary?

  • Bulk foodstuffs in liquid, granulate or powder form transported in receptacles/containers/ tankers reserved for the transportation of foodstuffs?

  • Where other products transported in conveyances/containers effective cleaning between loads carried out?

  • Foodstuffs in conveyances and/or containers placed to minimise contamination?

  • Where necessary, conveyances and/or containers capable of maintaining foodstuffs at appropriate temperatures and the temperatures can be monitored?

Equipment Requirements – Chapter V

  • Articles, fittings and equipment (AFE) effectively cleaned and disinfected?

  • Cleaning and disinfection of AFE takes place at a frequency sufficient to avoid any risk of contamination?

  • AFE constructed, of such materials and kept in good order, repair and condition to enable them to be kept clean and disinfected?

  • AFE installed to allow adequate cleaning of equipment and the surrounding area?

  • Where necessary, equipment is fitted with any appropriate control device?

  • Where chemical additives have been used to prevent corrosion of equipment and containers, are they used in accordance with good practice?

Food Waste – Chapter VI

  • Food waste, non-edible by products and other refuse removed from food rooms as quickly as possible?

  • Food waste, non-edible by products and other refuse deposited in closable containers, which are sound and easy to clean and disinfect?

  • Adequate provision for storage of food waste, non-edible by products and other refuse?

  • Refuse stores designed and managed to be kept clean and free of pests?

  • All waste eliminated in a hygienic and environmentally friendly way and not a direct or indirect source of contamination?

Water Supply – Chapter VII

  • Is there an adequate supply of potable water which is used whenever necessary to ensure food is not contaminated?

  • Does non-potable water, when used, circulate in a separate, duly identified system?

  • Non-potable water does not connect with or reflux into potable water systems?

  • Does recycled water used in processing or as an ingredient present a risk of contamination?

  • Ice in contact with food made from potable water?

  • Ice handled and stored under conditions that protect it from contamination?

  • Steam used directly in contact with food does not contain any substance that is likely to contaminate the food?

  • Water used to cool hermetically sealed containers not a source of contamination?

Personal Hygiene – Chapter VIII

  • Food handlers have high degree of personal cleanliness?

  • Food handlers wearing suitable, clean and, where necessary, protective clothing?

  • Food handlers understand that they must report certain illnesses?

Provisions Applicable to Foodstuffs - Chapter IX

  • Raw materials and ingredients accepted uncontaminated and fit for human consumption (considering any processing, sorting or preparatory procedures that may occur)?

  • Raw materials and ingredients stored in conditions to prevent deterioration and protect from contamination?

  • Food protected against contamination during production, processing and distribution?

  • Adequate procedures in place to control pests and any domestic animals?

  • Food kept at a temperature that may result in a risk to health?

  • Is the cold chain uninterrupted (apart from limited periods that do not result in a risk to health)?

  • Are there suitable rooms large enough for separate storage of raw and processed materials and sufficient refrigerated storage?

  • Where food is held or served chilled after being cooked is it cooled quickly as quickly as possible to a temperature that does not present a risk to health?

  • Is thawing undertaken in a way to minimise growth of pathogens/formation of toxins?

  • During thawing is food subjected to temperatures that do not result in a risk to health?

  • Is any run-off liquid from thawing adequately drained?

  • Following thawing, is food handled to minimise risk of growth of pathogens/formation of toxins?

  • Hazardous and/or inedible substances adequately labelled and stored separately?

Provisions Applicable to the Wrapping and Packaging of Foodstuffs – Chapter X

  • Wrapping and packaging not a source of contamination?

  • Wrapping materials stored in such a manner so they are not exposed to contamination?

  • Wrapping and packaging operations carried out so as to avoid contamination?

  • In the case of cans and jars, is the integrity of the container’s construction and it’s cleanliness assured?

  • Re-usable wrapping and packaging easy to clean and disinfect?

Training – Chapter XII

  • Food handlers supervised and instructed and/or trained in food hygiene matters commensurate with their work activity?

  • Those responsible for the development and maintenance of HACCP procedures have received adequate training in the application of HACCP principles

Regulation EC 853/2004 - Legal Prerequisites

Scope – Article 1(2)

  • Processed products of animal origin used to prepare food along with products of plant origin obtained and handled in accordance with 853/2004?

Registration and Approval of Establishments – Article 4

  • FBO placing products of animal origin on the market only if they have been prepared and handled exclusively in establishments that meet 852/2004, Annexes II and III of 853/2004 and other relevant requirements of food law that have been registered or approved?

  • Is this an approved establishment?

Identification Marking - Annex II, Section I

  • Is the identification mark applied before the product leaves the establishment?

  • Is the mark legible and indelible, the characters easily decipherable and clearly displayed for competent authorities?

  • Is the mark oval in shape, has and EC as well as the approval number of the establishment?

  • Is the mark applied directly to the product, the wrapping or packaging, or printed on a label affixed to the product, the wrapping or the packaging or an irremovable tag made of a resistant material?

  • If the product of animal origin is placed in a transport container or large package and is intended for further handling, processing, wrapping or packaging in another establishment, is the mark applied to the external surface of the container or packaging?

  • In the case of liquid, granulate and powdered products of animal origin carried in bulk, and fishery products carried in bulk, is the identification mark indicated in accompanying documentation?

  • If products of animal origin are placed in a package destined for direct supply to the final consumer, is the mark on the exterior packaging only?

Regulation EC 2073/2005 - Legal Prerequisites

General Requirements

  • FBO, as part of procedures based on HACCP principles, ensures that supply, handling and processing of raw materials and foodstuffs are carried out in a way that process hygiene criteria are met?

  • FBO, as part of procedures based on HACCP principles, ensures that the food safety criteria applicable throughout the shelf-life of the products can be met under reasonably foreseeable conditions of distribution, storage and use?

  • FBO conducted studies (in accordance with Annex II of 2073/2005) to investigate the compliance with the criteria throughout the shelf-life?

Testing Against Criteria

  • FBO performs testing against the microbiological criteria (Annex I, 2073/2005) when they are validating or verifying the correct functioning of their procedures based on HACCP principles and good hygiene practice?

  • FBO has decided appropriate sampling frequencies (except where Annex I, 2073/2005 dictates) with the decision based in the context of their procedures based on the HACCP principles and good hygiene practice taking into account the instructions for use of the foodstuff?

Specific Rules for Sampling and Testing

  • Analytical methods and sampling plans set out in Annex I, 2073/2005 applied as reference models?

  • Samples taken from processing areas and equipment used in food production, when such sampling is necessary for ensuring that the criteria is met?

  • ISO 18593 used as a reference method?

  • FBOs manufacturing RTE foods which pose a Listeria monocytogenes risk sample processing areas and equipment for L. monocytogenes as part of their sampling scheme?

  • Has the FBO reduced number of sample units set out in Annex 1, 2073/2005 as they can demonstrate by historical documentation that he has effective HACCP-based procedures?

  • Other sampling, testing or analytical methods used (that are deemed satisfactory by LCC)?

Labelling Requirements

  • When the requirements for Salmonella in minced meat, meat preparations and meat products intended to be eaten cooked are fulfilled, are the batches of those products placed on the market clearly labelled by the manufacturer to inform the consumer of the need for thorough cooking prior to consumption?

Unsatisfactory Results

  • When the results of testing are unsatisfactory, does the FBO have corrective actions defined in their HACCP-based procedures and other actions necessary to protect the health of consumers?

  • Does the FBO take measures to find the cause of the unsatisfactory result in order to prevent the recurrence of the unacceptable microbiological contamination?

  • When testing food safety criteria against Chapter I of Annex I of 2073/2005, FBO aware that on unsatisfactory results the product must be withdrawn?

  • FBO analyses trends in the test results and when they observe a trend towards unsatisfactory results, they take appropriate action without undue delay to remedy the situation in order to prevent the occurrence of microbiological risks?

Minced Meat and Meat Preparations

  • Establishment approved or seeking approval to handle minced meat and/or meat preparations?

Requirements for Production Establishments

  • Is the establishment constructed so as to avoid contamination of meat and products by allowing constant progress of operations?

  • Or is the establishment constructed so as to avoid contamination of meat and products by ensuring separation between different production batches?

  • Are there separate rooms for the separate storage of packaged and exposed meat and products (unless stored at different times or they are stored in such a way that there cannot be a source of contamination for the meat or products)?

  • Are there rooms equipped to ensure compliance with the temperature requirements (laid down in Chapter III)?

  • Is there equipment for washing hands used by staff handling exposed meat and products with taps designed to prevent the spread of contamination?

  • Are there facilities for disinfecting tools with hot water supplied at not less than 82C, or an alternative system having similar effect?

Requirements for Raw Material

  • i) Does raw material used to prepare minced meat:

  • comply with the requirements for fresh meat?

  • derive from skeletal muscle, including adherent fatty tissues?

  • not derive from scrap cuttings and scrap trimmings, MSM, meat containing bone fragments or skin?

  • not derive from the meat of the head (excluding the masseters), the non-muscular part of the linea alba, the region of the carpus and the tarsus, bone scrapings and the muscles of the diaphragm (unless the serosa has been removed)?

  • ii) Raw materials used to prepare meat preparations:

  • is fresh meat?

  • meets the requirements of raw material used to prepare minced meat above?

  • iii) Raw material used to prepare meat preparation that is clearly not intended to be consumed without first undergoing heat treatment may be either:

  • meat derived from the mincing or fragmentation of meat that complies with the requirements for fresh meat and is derived from skeletal muscle (including adherent fatty tissues?

  • MSM analysed to demonstrate that it complies with the microbiological criteria for minced meat?

Hygiene During and After Production

  • Work on meat is organised in such a way as to prevent or minimise contamination?

  • Meat used is at a temperature of not more than 4C for poultry, 3C for offal and 7C for other meat?

  • Meat brought into preparation room progressively as need?

  • i) For the production of minced meat and meat preparations:

  • Unless authorised to bone immediately before mincing, is frozen or deep frozen meat boned before freezing and stored for a limited period?

  • When prepared from chilled meat, minced meat from poultry prepared within no more than 3 days of their slaughter?

  • When prepared from chilled meat, minced meat from other animals prepared within no more than 6 days of their slaughter?

  • When prepared from chilled meat, minced meat from boned, vacuum-packed beef of veal prepared within no more than 15 days of their slaughter?

  • ii) Immediately after production, minced meat and meat preparations:

  • wrapped and packaged?

  • chilled to an internal temperature of not more than 2C for minced meat and 4C for meat preparations and maintained at 4C during storage and transport?

  • or frozen to an internal temperature of not more than -18C and maintained at –18C during storage and transport?

  • Minced meat and meat preparations not refrozen after thawing?


  • Packages intended for supply to final consumer containing minced meat from poultry or solipeds or meat preparations containing MSM bear a notice indicating that the products should be cooked before consumption?

Meat Products

  • Establishment approved or seeking approval to handle meat products?

Meat Products – Annex III, Section VI

  • Meat products do not contain genital organs (except testicles), urinary organs (expect kidney and bladder), the cartilage of the larynx, the trachea, the extra-lobular bronchii, eyes and eyelids, the external auditory meatus, horn tissue?

  • In the case of poultry meat, products do not contain the head (expect the comb and the ears, the wattles and the caruncles), the oesophagus, the crop, the intestines and the genital organs?

  • All meat, including minced meat and meat preparations, meets the requirements for fresh meat (n.b. minced meat and meat preparations need not satisfy specific requirements for minced meat and meat preparations in 853/2004)?

Live Bi-Valve Molluscs

  • Establishment approved or seeking approval to handle live bi-valve molluscs?

General Requirements for the Placing on the Market of Live Bi-Valve Molluscs

  • Live bi-valve molluscs not placed on market for retail sale other than via a dispatch centre?

  • If a processing establishment, does the registration document arrive with each batch?

  • On receipt of batch at a processing establishment, is document date stamped?

  • Is the registration document relating to each batch kept for 12 months?

Health Standards for Live Bi-Valve Molluscs

  • How does the FBO ensure that he complies with the microbiological standards set out for live bi valve molluscs in 2073/2005?

  • Do live bivalve molluscs have characteristics associated with freshness and viability, including shells free of dirt, an adequate response to percussion and normal amounts of intravalvular liquid?

  • Live bivalve molluscs do not exceed 800 micrograms PSP per kilo?

  • For ASP live bivalve molluscs do not exceed 20 milligrams domoic acid per kilo?

  • Live bivalve molluscs for okadaic acid, dinophysistoxins and pectenotoxins together, do not exceed 160 micrograms of okadaic acid or equivalents per kilo?

  • Live bivalve molluscs do not exceed 1 milligram of yessotoxin equivalent per kilo?

  • Live bivalve molluscs do not exceed 160 micrograms of azaspiracid per kilo?

Wrapping and Packaging of Live Bi-Valve Molluscs

  • Oysters wrapped with concave shell downwards?

  • Individual consumer sized packages of live bivalve molluscs closed and remain closed from dispatch centre to final consumer?

Identification Marking and Labelling

  • The label, including the identification mark, is waterproof?

  • The species is marked on the label (common and scientific names)?

  • The date of packaging is marked on the label, including at least the day and the month?

  • Retailer keeps label attached to live bivalve molluscs that are not in individual consumer sized packages for at least 60 days after splitting the contents?

Other Requirements

  • Live bivalve molluscs that are stored and transported are kept at a temperature that does not adversely affect food safety or their viability?

  • Live bivalve molluscs not re-immersed in, or sprayed with, water after they have been packaged for retail sale and left the dispatch centre

Fishery Products

  • Establishment approved or seeking approval to handle fishery products?

Requirements for Fresh Fishery Products

  • Where chilled, unpackaged products are not distributed, dispatched, prepared or processed immediately after reaching an establishment on land, are they stored under ice in appropriate facilities with re-icing carried out as often as is necessary?

  • Are packaged fresh fishery products chilled to a temperature approaching that of melting ice?

  • Are operations such as heading and gutting carried out hygienically?

  • Where gutting is possible from a technical and commercial viewpoint, is it carried out as quickly as possible after being caught or landed?

  • Are the products washed thoroughly with potable water immediately after heading or gutting?

  • Are operations such as filleting and cutting carried out to avoid contamination or spoilage of fillets and slices?

  • Fillets and slices not on worktables beyond the time necessary for their preparation?

  • Fillets and slices wrapped, and where necessary packaged, chilled as quickly as possible after preparation?

  • Containers used for dispatch or storage of unpackaged fresh fishery products stored under ice ensure that melt water does not remain in contact with the products?

Requirements for Frozen Products

  • If the establishment is freezing fishery products, it has freezing equipment that has sufficient capacity to lower the temperature rapidly so as to achieve a core temperature of not more than -18C?

  • If the establishment is freezing fishery products, it has refrigeration equipment with sufficient capacity to maintain fishery products at not more than -18C?

  • If the establishment is freezing fishery products, is the refrigeration equipment equipped with a temperature recording device in a place that can easily be read?

  • Is the temperature sensor required above situated in the area where the temperature in the refrigeration equipment is the highest?

  • 4.5.3 Requirements for Mechanically Separated Fishery Products

Requirements for Mechanically Separated Fishery Products

  • Are the raw materials only whole fish and bones after filleting?

  • Are the raw materials free from guts?

  • For the manufacturing process, is mechanical separation taking place without undue delay after filleting?

  • If whole fish are used in the manufacturing process, are they gutted and washed beforehand?

  • After production, are mechanically separated fishery products frozen as quickly as possible or incorporated in a product intended for freezing or a stabilising treatment?

Requirements Concerning Parasites

  • Are fishery products to be consumed raw or almost raw frozen to a temperature or not more than -20C in all parts of the product for not less than 24 hours?

  • Or epidemiological data is available that the fishing grounds of origin do not present a health hazard with regard to the presence of parasites and we have authorised this?

  • A document from the manufacturer, stating the type of process they have undergone, accompanies fishery products to be consumed raw or almost raw when placed on the market (except when supplied to the final consumer)?

Requirements for Processed Fishery Products

  • After cooking crustaceans or molluscs, does rapid cooling follow cooking and is water used for this purpose potable?

  • After cooking crustaceans or molluscs, if no other preservation method is used, does cooling continue until a temperature approaching that of melting ice is achieved?

  • Is shelling or shucking of crustaceans and molluscs carried out hygienically, avoiding contamination of the product?

  • During shelling and shucking do workers pay particular attention to washing their hands?

  • After shelling or shucking, are cooked products frozen immediately, or chilled as soon as possible to the temperatures described in 4.5.7 below?

Health Standards for Fishery Products

  • Is compliance with the microbiological criteria of 2073/2005 ensured?

  • FBO carrying out an organoleptic examination of fishery products ensuring that they comply with any freshness criteria?

  • FBO ensuring that limits with regard to histamine are not exceeded?

  • FBO carrying out a visual examination of fishery products to detect visible parasites before placing them on the market and not placing them on the market if they are obviously contaminated with parasites?

  • Fishery products derived from poisonous fish from the Tetraodontidae, Molidae, Diodontidae and Canthigasteridae families not placed on market?

Wrapping and Packaging of Fishery Products

  • Receptacles in which fresh fishery products are kept under ice are water-resistant and ensure that melt-water does not remain in contact with the products?

Storage of Fishery Products

  • Fresh fishery products, thawed unprocessed fishery products, and cooked and chilled products from crustaceans and molluscs maintained at a temperature approaching that of melting ice?

  • Frozen fishery products kept at a temperature of not more than -18C in all parts of the products?

  • Fishery products kept alive at a temperature and in a manner that does not adversely affect food safety or their viability?

Transport of Fishery Products

  • During transport, fishery products maintained at the required temperature?

  • Frozen fishery products maintained during transport to an even temperature of -18C in all parts of the product, possibly with short upward fluctuations of more than 3C (unless they are transported from a cold store to an approved establishment to be thawed on arrival for the purposes of preparation and/or processing, if the journey is short and LCC permits)?

  • If fishery products are kept under ice, melt water does not remain in contact with the product?

  • Fishery products to be placed on the market live transported in such a way that does not adversely affect food safety or their viability?

Dairy Products

  • Establishment approved or seeking approval to handle dairy products?

Temperature Requirements

  • FBO ensures that, upon acceptance at a processing establishment, milk is cooled quickly to not more than 6C and kept at that temperature until processed unless processing is within four hours of acceptance or LA has authorised a higher temperature for technological reasons?

Requirements for Heat Treatment

  • Any heat treatment process used to process an unprocessed product or to process further a processed product raises every part of the product treated to a given temperature for a given period of time?

  • Pasteurisation is achieved by either a high temperature/short time (at least 72C for 15 seconds) or low temperature/long time (at least 63C for 30 minutes) process or any other combination of time-temperature conditions to obtain an equivalent effect such that products show a negative reaction to an alkaline phosphate test immediately after such treatment?

  • Ultra high temperature (UHT) treatment is achieved by involving a continuous flow of heat at a high temperature for a short time (not less than 135C in combination with a suitable holding time) such that there are no viable micro-organisms or spores capable of growing in the treated product when kept in an aseptic closed container at ambient temperature?

  • UHT treatment sufficient to ensure that the products remain microbiologically stable after incubating for 15 days at 30C in closed containers or for 7 days at 55C in closed containers or after any other method demonstrating that the appropriate heat treatment has been applied?

  • Any heat treatment process used to process an unprocessed product or to process further a processed product prevents the product from becoming contaminated during the process?

  • Does the process achieve the desired objectives?

  • Does the FBO regularly check the main relevant parameters (particularly temperature and microbiology), including by the use of automatic devices?

  • Does the process conform to an internationally recognised standard (i.e. pasteurisation, ultra-high temperature or sterilisation)?

  • When considering whether to subject raw milk to heat treatment has the FBO had regard to the procedures developed in accordance with HACCP principles?

  • When considering whether to subject raw milk to heat treatment has the FBO complied with any requirements that LCC has imposed when approving the establishment or carrying out checks in accordance with 854/2004?

Criteria for Raw Cow’s Milk

  • FBO has initiated procedures to ensure that immediately before processing raw cow’s milk used to prepare dairy products has a plate count at 30C of less than 300 000 per ml?

  • FBO has initiated procedures to ensure that immediately before processing processed cow’s milk used to prepare dairy products has a plate count at 30C of less than 100 000 per ml?

  • When milk fails to meet these criteria, the FBO is aware that he must notify LCC and take measures to correct the situation?

Wrapping and Packaging

  • Sealing of consumer packages carried out immediately after filling in the establishment where the last heat treatment of liquid dairy products takes place?

  • Do the sealing devices prevent contamination?

  • Is the sealing system designed in such a way that, after opening, the evidence of its opening remains clear and easy to check?


  • Is raw milk intended for human consumption labelled ‘raw milk’?

  • In the case of products made with raw milk where manufacturing processes do not include heat treatment or any physical or chemical treatment labelled ‘made with raw milk’?

Egg Products

  • Establishment approved or seeking approval to handle egg products?

Requirements for Establishments

  • FBO is ensuring that the establishment is constructed, laid out and equipped so as to ensure separation of the following operations:

  • washing, drying and disinfecting dirty eggs, where carried out?

  • breaking eggs, collecting their contents and removing parts of shells and membranes?

  • operations other than those mentioned above?

Raw Materials for the Manufacture of Egg Products

  • Shells of eggs used to the manufacture of egg products are fully developed and contain no breaks (unless cracked eggs are used and the establishment of production or packing centre delivers them directly to the processing establishment, where they are broken as soon as possible)?

  • Liquid egg used as a raw material obtained in accordance with 1, 2, 3, 4 and 7 of 4.7.3 below?

Special Hygiene Requirements for the Manufacture of Egg Products

  • FBO ensures that all operations carried out in such a way as to avoid any contamination during production, handling and storage of egg products?

  • Eggs not broken unless clean and dry?

  • Eggs broken in a manner that minimises contamination, ensures adequate separation from other operations and cracked eggs processed as soon as possible?

  • Eggs other than those of hens, turkeys or guinea fowl handled and processed separately and all equipment cleaned and disinfected before processing of hens, turkeys and guinea fowl eggs is resumed?

  • Egg contents not obtained to centrifuging or crushing of eggs, and no centrifuging used to obtain the remains of egg whites from empty shells?

  • After breaking, each particle of the liquid egg undergoes processing as quickly as possible to eliminate microbiological hazards or to reduce them to an acceptable level and any batches that have been insufficiently processed immediately undergo processing again in the same establishment if the process renders them fit for human consumption and where batches are found to be unfit for human consumption it is denatured?

  • Egg white intended for manufacture of dried or crystallised albumin destined to undergo heat treatment (processing not required in this case)?

  • If processing not carried out immediately after breaking, liquid egg is stored frozen or at a temperature of not more than 4C and the storage period before processing at 4C does not exceed 48 hours (this does not apply to products to be de-sugared, if de-sugaring is done as soon as possible)?

  • Products that have not been stabilised so as to be kept at room temperature are cooled to not more than 4C and products for freezing are frozen immediately after processing?

Analytical Specifications

  • The concentration of 3-OH-butyric acid does not exceed 10 mg/kg in the dry matter of the unmodified egg product?

  • The lactic acid content of raw material used to manufacture egg products does not exceed 1 g/kg of dry matter (for fermented products this value must be the one recorded before fermentation)?

  • The quantity of eggshell remains, egg membranes and any other particles in the processed egg product do not exceed 100 mg/kg of egg product?

Labelling and Identification Marking

  • Consignments of egg products destined for the use as an ingredient in the manufacture of another product have a label giving the temperature at which the egg products must be maintained and the period during which conservation may be thus assured?

  • In the case of liquid eggs, the label referred to above also bears the words ‘non-pasteurised liquid egg – to be treated at place of destination’ and indicate the date and hour of breaking?


  • Notes

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