Turner Price Butchery Audit Definition Report

• Conducted on

  Date

• Prepared by

Dry Goods Warehouse Area

• Is all warehouse stock stored safely with no evidence of goods being unstable, stacked too high or leaning over the edge of shelving?

  Yes

  No

  N/A

• Are sausage seasoning tubs, sausage skins and meat flavaglazes labelled with batch numbers and rotated according to date?

  Yes

  No

  N/A

Entrance Corridor

• Does boot wash have running water and cleaning brush in good condition?

  Yes

  No

  N/A

• Is boot wash free from meat debris and other waste product?

  Yes

  No

  N/A

• Is there soap, hot water and drying facilities at the the hand wash basin with appropriate signage in place?

  Yes

  No

  N/A

• Is the the area free from trip and slip hazards?

  Yes

  No

  N/A

• Is there a dedicated waste bin for dispose of used blue hand drying towels with functional foot pedal to prevent contamination?

  Yes

  No

  N/A

Goods-In Room

• Is Category 2 waste in the chest freezer ‘blue stained’?

  Yes

  No

  N/A

• Is utensil sink free from debris, clean and pipes free from blockages?

  Yes

  No

  N/A

• Is hand wash sink free from debris, clean and free from blockages?

  Yes

  No

  N/A

• Is all equipment in the gods in area in good condition, installed correctly and the correct type for intended use?

  Yes

  No

  N/A

• Are there sufficient containers/bins to dispose of waste?

  Yes

  No

  N/A

• Is there soap, hot water and drying facilities at the hand wash basin?

  Yes

  No

  N/A

• Is wooden shelving clean and free from staining or meat debris?

  Yes

  No

  N/A

• Is knife sanitizer in good working condition and clean?

  Yes

  No

  N/A

• Are all PPE chain mail gloves, knives and handsaws stored correctly, clean and sanitised?

  Yes

  No

  N/A

• Are stainless steel tables in good condition and clean?

  Yes

  No

  N/A

• Are red cleaning utensils free from debris and clean?

  Yes

  No

  N/A

• Is all stock rotated, stacked correctly and batched to match invoice/delivery note?

  Yes

  No

  N/A

• Are all walls and ceiling clean and free from debris?

  Yes

  No

  N/A

• Is all short dated stock in the designated area for separation?<br>

  Yes

  No

  N/A

• Is all product which is unfit for sale marked and segregated?

  Yes

  No

  N/A

• Is all product stored on pallets, in cages or on shelves and off the floor?

  Yes

  No

  N/A

• Are good standards of housekeeping being maintained?

  Yes

  No

  N/A

• Is the area free from trip and slip hazards?

  Yes

  No

  N/A

Changing Room

• Are all used white PPE garments in the used laundry deposit or contained in black bin liners to prevent cross contamination?

  Yes

  No

  N/A

• Are all personal belongings stored in the lockers provided for each individual with no food or drink in the area?

  Yes

  No

  N/A

• Is outdoor footwear segregated from white PPE boots and on the shoe rack”

  Yes

  No

  N/A

• Are white PPE boots segregated from outdoor footwear, in the intended area provided, and free from debris on tops and soles?

  Yes

  No

  N/A

• Are PPE hard hats separated from outdoor wear, in good condition and clean?

  Yes

  No

  N/A

• Are beard snoods available and in the designated locker to prevent contamination?

  Yes

  No

  N/A

• Are hair nets available and in the designated locker to prevent contamination?

  Yes

  No

  N/A

• Are the following PPE available for visitors? - Hats, hairnets, white coats (disposable or material) and shoe covers?

  Yes

  No

  N/A

Meat Storage Room

• Is all wooden shelving clean and free from debris?

  Yes

  No

  N/A

• Is all stock in date and being rotated correctly with sufficient shelf life for production and delivery?

  Yes

  No

  N/A

• Is all refuse including cardboard and box strapping contained in cages and waste bins provided and cleared away on a regular basis and is the waste area clean and tidy?

  Yes

  No

  N/A

• Are all crates stacked correctly with no damaged arms?

  Yes

  No

  N/A

• Is all product stored on pallets, on cages or on shelves and off the floor?

  Yes

  No

  N/A

• Is the freezer door closed and the immediate area free from slip and trip hazards?

  Yes

  No

  N/A

• Are stainless steel tables in good condition and clean?<br>

  Yes

  No

  N/A

• Is all product labelled with correct batching information?

  Yes

  No

  N/A

• Is low-level cleaning satisfactory and acceptable including behind and underneath pallets and the underneath of shelving?

  Yes

  No

  N/A

• Are all walls and ceiling clean and free from debris?

  Yes

  No

  N/A

• Are dividing vinyl strips in good condition, overlapping and clean?

  Yes

  No

  N/A

Naked Meat Storage Room

• Is all product stored in cages or on shelving?

  Yes

  No

  N/A

• Is all product packaging in good condition with no blown vacuum bags or leaking?

  Yes

  No

  N/A

• Does all product display traceability eg ‘TP’ Code or full scale labelling on beef products?

  Yes

  No

  N/A

• Are all walls and ceiling clean and free from debris?

  Yes

  No

  N/A

• Is all racking/shelving in good condition and is hygiene to an acceptable standard including low level cleaning and underside of racking?

  Yes

  No

  N/A

• Is all stock rotated according to use-by dates?

  Yes

  No

  N/A

Meat Preparation Room

• Is processing machine clean, in good condition and ready for use?

  Yes

  No

  N/A

• Is utensil sink area clean and free from debris with no pipe blockages?

  Yes

  No

  N/A

• Is there an adequate supply of hot and cold water to the meat preparation area?

  Yes

  No

  N/A

• Are all bottle brushes and general cleaning brushes in good condition and free of debris?

  Yes

  No

  N/A

• Are the burger presses clean and free from debris and ready to use?

  Yes

  No

  N/A

• Are blue knives clean, sanitized and ready for use?

  Yes

  No

  N/A

• Is all product labelled with scale label or ‘TP’ code to ensure traceability?

  Yes

  No

  N/A

• Is low-level hygiene to an acceptable standard including under sink area and underneath of racking?

  Yes

  No

  N/A

• Is the room clear of sausage skins from the previous not currently being used in production?

  Yes

  No

  N/A

• Is the heat sealer in good working condition and free from all debris from poly-trays, meat and/or stretch-wrap?

  Yes

  No

  N/A

• Are dividing vinyls in good condition, clean and overlapping?

  Yes

  No

  N/A

• Are drains and traps clean and free from debris?

  Yes

  No

  N/A

• Are all blue production containers in good condition, clean and ready for use?

  Yes

  No

  N/A

• Is the room clear of all cardboard?

  Yes

  No

  N/A

• Is scale in good condition, clean and calibrated?

  Yes

  No

  N/A

• Is hand washing basin clean, clear of debris and no pipe blockage?

  Yes

  No

  N/A

Meat Cutting Room

• Are walls and ceiling clean and free from debris?

  Yes

  No

  N/A

• Is low-level hygiene acceptable, including under utensil sink area and under racking?

  Yes

  No

  N/A

• Is hose reel in good condition, fit for purpose and full length and steel holder clean?

  Yes

  No

  N/A

• Is utensil sink clean, free from debris and pipe blockages?

  Yes

  No

  N/A

• Is there an adequate supply of hot and cold water to the preparation area/ utensil sink?

  Yes

  No

  N/A

• Does cutting room layout allow adequate separation of poultry items from other meats?

  Yes

  No

  N/A

• Are red knives being used for poultry products to ensure separation and prevent cross contamination?

  Yes

  No

  N/A

• Do all racked pre-cut product containers display ‘TP’ Code for traceability?

  Yes

  No

  N/A

• Are all cutting boards in good condition?

  Yes

  No

  N/A

• Are all utensils and containers free from damage, defect and clean?

  Yes

  No

  N/A

• Are all products stored correctly? Offal stored in Naked Meat Room?

  Yes

  No

  N/A

• Are all products stored off the floor?

  Yes

  No

  N/A

• Are disposable cloths disposed of when heavily soiled and at the end of every day and are any other cloths present controlled carefully to prevent cross contamination?

  Yes

  No

  N/A

• Is there any grease, grime,dirt, dust,pest or product debris on equipment or preparation surfaces (whether in use or not) indicating ineffective cleaning?

  Yes

  No

  N/A

• Are good standards of housekeeping being maintained?

  Yes

  No

  N/A

• Is all refuse cleared away on a regular basis and the waste areas clean and tidy with no overflowing bins?

  Yes

  No

  N/A

• Is the category 3 waste container labelled at both ends and available at all times?

  Yes

  No

  N/A

• Are vacuum bag storage containers clean and dry?

  Yes

  No

  N/A

Goods-Out Room

• Are red cleaning utensils clean and ready for use?

  Yes

  No

  N/A

• Are all easy-pick products eg. Gammons, gammon steaks and chicken fillets labelled with ‘TP’ Codes and rotated correctly?

  Yes

  No

  N/A

• Is all low-level cleaning to an acceptable standard , including underneath and behind both route and stock pallets and rack shelving?

  Yes

  No

  N/A

• Are Category 3 waste bins lids closed, with bins not overloaded and in the segregated area away from boxing area?

  Yes

  No

  N/A

• Are walls and ceiling clean to an acceptable level?

  Yes

  No

  N/A

• Is hand wash basin accessible and unobstructed by equipment or utensils?

  Yes

  No

  N/A

• Is there any evidence of damaged equipment being used?

  Yes

  No

  N/A

• Is all product stored/wrapped/covered so as to prevent a risk of physical contamination?

  Yes

  No

  N/A

• Is all product stored off the floor?

  Yes

  No

  N/A

• Yes

  No

  N/A

Comprehensive Butchery Site Checks

• Is the structure of the site in good condition, with nothing broken or damaged which may cause a risk to health of food safety?

  Yes

  No

  N/A

• Are fridge seals in good working order?

  Yes

  No

  N/A

• Is the equipment installed in good condition, installed correctly and the correct type for intended use?

  Yes

  No

  N/A

• Is equipment located or sited so as to avoid a risk to food or health and safety?

  Yes

  No

  N/A

• Is the site equipment in good condition and of suitable construction to allow easy cleaning?

  Yes

  No

  N/A

• Is there soap, hot water and hand drying facilities at the hand wash basins, with appropriate signage in place?

  Yes

  No

  N/A

• Are there sufficient dedicated containers to dispose of waste?

  Yes

  No

  N/A

• Are there suitable provisions for staff to store coats/clothing and personal belongings away from production areas?

  Yes

  No

  N/A

• Is there sufficient staff uniform and PPE provided for staff which is in good condition, clean and removed before leaving site?

  Yes

  No

  N/A

• Are there correctly authorised and sufficient cleaning chemicals and equipment provided on site to ensure that it is kept clean?

  Yes

  No

  N/A

• Are there procedures in place for equipment/utensil separation?

  Yes

  No

  N/A

• Is there proof of food hygiene training being completed and commensurate with work activities of all site employees?

  Yes

  No

  N/A

• Are staff health and safety training records, including manual handling training and training on all dangerous equipment on site of all site employees?

  Yes

  No

  N/A

• Is health and safety information (poster, leaflet, cards), available to staff?

  Yes

  No

  N/A

• Are first aid kits available and fully stocked including blue plasters?

  Yes

  No

  N/A

• Are correct accident reporting procedures in place?

  Yes

  No

  N/A

• Are there risk assessments available including lone workers, under 18’s and dangerous equipment?

  Yes

  No

  N/A

• Is the employers liability certificate valid, displayed or available?

  Yes

  No

  N/A

• Are basic specifications for all products on site?

  Yes

  No

  N/A

• Is there an effective process in place for product recalls, withdrawals?

  Yes

  No

  N/A

• Has all delivery documentation been completed fully and product handled correctly?

  Yes

  No

  N/A

• Is there a system for reporting and recording foreign body incidents and are colleagues aware of this system?

  Yes

  No

  N/A

• Are air temperatures of chiller rooms recorded adequately?

  Yes

  No

  N/A

• Is there due diligence paperwork in place to record temperature and cleaning of the site?

  Yes

  No

  N/A

• Are weekly probe calibrations being completed correctly and recorded?

  Yes

  No

  N/A

• Has PAT (Portable Appliance Testing) been undertaken?

  Yes

  No

  N/A

• Has planned maintenance ben carried out at the required frequency?

  Yes

  No

  N/A

Food Safety

• Do all visitors entering the site wear appropriate protective clothing including hats, hairnets, white coats, shoe covers?

  Yes

  No

  N/A

• Do all team members adhere to hygiene and jewellery policy?

  Yes

  No

  N/A

• Do team members have all cuts or sores covered with blue, clean plasters/dressings?

  Yes

  No

  N/A

• Is effective hand washing being demonstrated by all staff in order to control the risk of cross contamination?

  Yes

  No

  N/A

• Do all team members adhere to hygienic practices while handling food?

  Yes

  No

  N/A

• Do all food handlers wash hands in hand wash sink only and not in utensil sinks?

  Yes

  No

  N/A

• Are all hand wash basins accessible and not obstructed?

  Yes

  No

  N/A

• Are all handwash basins being used for hand washing only and no other purpose?

  Yes

  No

  N/A

• Are all cutting boards in good condition with no deep grooves preventing effective cleaning?

  Yes

  No

  N/A

• Is there evidence of damaged equipment being used?

  Yes

  No

  N/A

• Are glass breakage procedures in place?

  Yes

  No

  N/A

• Are all utensils and storage containers free from damage, defect and clean?

  Yes

  No

  N/A

• Is all meat stored correctly so as to prevent a risk of physical contamination?

  Yes

  No

  N/A

• Is all product which is unfit for sale, marked and segregated?

  Yes

  No

  N/A

• Is all product stored off the floor?

  Yes

  No

  N/A

• Are all team members aware of site CCP’s, and the controls, critical limits and corrective actions?

  Yes

  No

  N/A

• Are any products being frozen in-house being recorded and monitored efficiently?

  Yes

  No

  N/A

• Is all stock in date and being rotated correctly and a documented procedure in place to check dates?

  Yes

  No

  N/A

• Are all cleaning schedules available, fully and correctly completed?

  Yes

  No

  N/A

• Are chemicals stored, labelled and used correctly?

  Yes

  No

  N/A

• Is cleaning equipment in good clean condition and clearly segregated?

  Yes

  No

  N/A

• Are good standards of housekeeping being maintained?

  Yes

  No

  N/A

• Is segregation of all waste being managed effectively?

  Yes

  No

  N/A

• Is there any evidence of pests on site and do team members have appropriate awareness?

  Yes

  No

  N/A