Title Page

  • Conducted on

  • Auditor

Changing rooms

  • Changing room clean and tidy

  • Are all whites on the factory side of the changing room

  • Production side of changing room satisfactory (cleanliness, whites on floor or touching boots etc)

  • Boot wash working effectively

  • Hand washing facilities accessible with hot water, soap, paper towels and hand sanitiser

  • Staff observed washing their hands prior to entering the production area

Burger / Sausage room

  • Staff wearing protective clothing, hair nets & beard snoods correctly

  • Are staff following good hygienic work practices

  • Is the general cleanliness of the room acceptable (given active production)

  • Is the general cleanliness of equipment acceptable (given active production)

  • All products checked have acceptable traceability & durability information

  • Are all products stored in a way as to prevent or minimse potential contamination

  • Are lids of dolavs clean and liquid free

  • Is the back door closed

Burger / Sausage room chiller

  • Is the general cleanliness of the chiller acceptable

  • All products checked have acceptable traceability and durability information

  • Are all products stored in a way as to prevent or minimse potential contamination

Ingredients room

  • Staff wearing protective clothing, hair nets & beard snoods correctly

  • Is the general cleanliness of the room acceptable

  • Are all ingredients checked known to auditor

  • Is allergen cross contamination well controlled

  • Is any raw meat product only out of temperature control for >30 minutes (e.g. pigs in blankets)

  • Are staff following good hygienic work practices

Black pudding room

  • Is the general cleanliness of the room acceptable

  • Are all food products in this room ready to eat

  • Is the can opener clean

  • Are staff following good hygienic work practices

Smoking room

  • Is the general cleanliness of the room acceptable

Burger / Sausage room freezer

  • Is the general cleanliness of the chiller acceptable

  • All products checked have acceptable traceability and durability information

  • Is the freezer free from excessive icing up

Bacon area

  • Is the general cleanliness of the room acceptable (given active production)

  • All products checked have acceptable traceability and durability information

Catering & Wholesale areas (main production area)

Catering area

  • Staff wearing protective clothing, hair nets & beard snoods correctly

  • Are staff following good hygienic work practices

  • Are all WHBs (x2) accessible with hot water, soap, paper towels and hand sanitiser

  • Are all knife sterilizers (x2) working with water topped up to the correct level

  • Is the general cleanliness of the area acceptable (given active production)

  • All products checked have acceptable traceability & durability information

  • Are all products stored off the floor

  • Are all pallets in the area non wood

Catering freezer

  • Is the general cleanliness of the freezer acceptable

  • All products checked have acceptable traceability & durability information

  • Are all products stored in a way as to prevent or minimse potential contamination

  • Is the freezer free from excessive icing up

Catering chiller

  • Is the general cleanliness of the chiller acceptable

  • Are all products stored in a way as to prevent or minimse potential contamination

  • All products checked have acceptable traceability & durability information

Wholesale area

  • Staff wearing protective clothing, hair nets & beard snoods correctly

  • Are staff following good hygienic work practices

  • Is the WHB accessible with hot water, soap, paper towels and hand sanitiser

  • Is the knife sterilizer working with water topped up to the correct level

  • Is the general cleanliness of the area acceptable (given active production)

  • All products checked have acceptable traceability & durability information

  • Are all products stored off the floor

  • Are all pallets in the area non wood

Pork & lamb hanging chiller

  • Is the general cleanliness of the area acceptable (given active production) - check offal area in particular

  • All products checked have acceptable traceability & durability information

  • Are all products stored in a way to minimise the potential for contamination

Beef hanging chiller

  • Is the general cleanliness of the area acceptable (given active production)

  • All products checked have acceptable traceability & durability information

  • Are all products stored in a way to minimise the potential for contamination

Goods in / Out

Goods in chiller

  • Is the general cleanliness of the area acceptable

  • Are all food products stored off the floor

  • All products checked have acceptable traceability & durability information

  • Are any wooden pallets in good condition and unlikely to shed wood particles

Goods in area

  • Is the general cleanliness of the area acceptable

  • Are all chilled or frozen product put into a chiller or freezer with 30 minutes of arrival

  • Is goods in documentation being completed satisfactorily

  • Are any wooden pallets in good condition and unlikely to shed wood particles

Goods in freezer

  • Is the general cleanliness of the area acceptable

  • Is all food products stored off the floor

  • All products checked have acceptable traceability and durability information

  • Are all products stored in a way as to prevent or minimse potential contamination

  • Is not for human consumption food clearly marked and stored away from food fit for human consumption

  • Are any wooden pallets in good condition and unlikely to shed wood particles

Ready to eat food chiller

  • Is the door closed when not in use

  • Is the general cleanliness of the area acceptable

  • Is all food product stored off the floor

  • All products checked have acceptable traceability and durability information

Ancillary areas to main production room

Chicken room

  • Staff wearing protective clothing, hair nets & beard snoods correctly

  • Are staff following good hygienic work practices

  • Is the general cleanliness of the area acceptable (given active production)

  • Is the WHB accessible with hot water, soap, paper towels and hand sanitiser

  • Is the knife sterilizers working with water topped up to the correct level

  • All products checked have acceptable traceability & durability information

Carcass goods out chiller

  • Is the general cleanliness of the area acceptable (given active production)

  • All products checked have acceptable traceability and durability information

  • Is all food product stored off the floor

Beef dry aging chiller

  • Is the general cleanliness of the area acceptable (given active production)

  • Are all products stored in a way as to prevent or minimse potential contamination

  • Is the condition of the dry aging chiller such that effective dry aging can continue

Wholesale goods in

  • Is the general cleanliness of the area acceptable (given active production)

  • Is the WHB accessible with hot water, soap, paper towels and hand sanitizer available

  • Is the knife sterilizer working and water topped up

Tray wash room

  • Is the door to the room closed when not in use

  • Is the general cleanliness of the room acceptable (given active production)

  • Is the WHB accessible with hot water, soap, paper towels and hand sanitizer available

  • Is the room free of defrosting meat

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.