Linden Foods Burradon

Quarry Cottages
Burradon
Cramlington
NE23 7NB

Assumed address (Google):
Linden Foods, Burradon, Cramlington NE23 7NB, UK

✅ Slaughterhouse
✅ Cutting Plant
✅ Bovine (cattle/buffalo)
✅ Ovine (sheep)

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Date of Visit: 01/07/2025
Compliance Rating: Generally Satisfactory

1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)Critical: 0 | Major: 0 | Minor: 2

Only correctly identified animals / carcases with all relevant documentation (passports, FCI, Trained hunters’ declaration) are accepted for slaughter or processing (at Game Handling Establishments)

Minor

FBO takes appropriate action over fitness of animals to be accepted for slaughter based on FCI information and own pre-slaughter checks

Minor

Animal health restrictions and rules for disease control are complied with by slaughterhouse operator

Compliant

Cleansing and disinfection of livestock/poultry vehicles following applicable legislative requirements for the slaughterhouse operator

Compliant

2. Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009Critical: 0 | Major: 0 | Minor: 3

Animals spared any avoidable pain, distress or suffering during their killing and related operations.

Minor

Standard operating procedures (SOPs) are developed, implemented and maintained

Compliant

Designated Animal Welfare Officer (AWO) ensuring compliance with welfare regulations.

Compliant

Personnel demonstrate appropriate level of competency (including Certificates of Competence).

Compliant

Structures of the building safeguard animal welfare (adverse weather protection, adequate ventilation, lairage conditions).

Compliant

Adequate unloading facilities (suitable ramps, containing rails, isolation pens).

Compliant

Scheduled arrival / waiting times safeguard animal welfare.

Minor

Condition and health of animals assessed on intake and during lairaging, prompt action is taken to relieve suffering where this is required.

Compliant

Lairaging conditions/pen provisions are adequate (bedding, water, food provision - if left overnight).

Compliant

Movement of animals (including the correct procedures and use of instruments to make the animals move).

Compliant

Restraining facilities and equipment are adequately designed, constructed and maintained (including shackle lines and records)

Compliant

Restraining procedures ensure welfare of animals is protected.

Compliant

Stunning equipment is adequately designed, constructed and maintained (including warning devices and maintenance records).

Compliant

Stunning methods ensure quick and effective loss of consciousness and sensibility followed by death (stunning and simple stunning).

Minor

Provisions for back-up stunning equipment and its use.

Compliant

Monitoring checks (including actions following checks).

Compliant

Bleeding.

Compliant

BO has CCTV cameras that provide a complete and clear image of all areas where live animals are present (including killing and related operations)

Compliant

BO can demonstrate that the CCTV system will be operational and kept in good working order at all times when live animals are present at the slaughterhouse

Compliant

CCTV is capable of producing and processing images and information of good quality for inspection and seizure without interrupting the operation of the system

Compliant

CCTV system is able to store images recorded for at least 90 days and maintain the integrity and quality of the images

Compliant

Inspectors have access to the CCTV facilities in order to provide effective monitoring and verify animal welfare standards

Compliant

3. Hygienic Production - SlaughterhouseCritical: 0 | Major: 1 | Minor: 4

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

Minor

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.

Minor

Any visible contamination is removed without delay by trimming or alternative means having an equivalent effect, or after evisceration and inspection poultry carcases are cleaned

Minor

Where relevant, all edible co-products are handled hygienically and subject to relevant controls (including raw materials intended for further processing)

Major

Correlation and correct presentation of parts of slaughtered red meat animals required to be inspected. Correct presentation of carcasses and accompanying offal of birds for post-mortem inspection

Minor

Carcass and offal are chilled, stored and dispatched within the required temperatures

Compliant

All products have Health Mark or Identification Mark as appropriate

Compliant

FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied

Compliant

All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken.

Compliant

3. Hygienic Production - Cutting PlantCritical: 0 | Major: 0 | Minor: 0

Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms

Compliant

Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur

Compliant

Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided

Compliant

Re-usable wrapping and packaging materials for foodstuffs are easy to clean and disinfect and are clean at point of use

Compliant

Separation of exposed from packaged product

Compliant

Identification marking complies with the legislation

Compliant

FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied

Compliant

4. Environmental hygiene / Good hygiene practicesCritical: 0 | Major: 0 | Minor: 4

Design and layout permit good food hygiene practice and protect against contamination between and during operations

Minor

Room size and number sufficient for different processes, species and throughput

Compliant

FBO has operating procedures in place to ensure there is an adequate supply of potable water.

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to ensure their premises, fittings and equipment are maintained in good repair and condition.

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to ensure their premises, fittings and equipment are kept clean and when necessary disinfected

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

FBO has operating procedures in place to control pests

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

FBO has operating procedures in place to supervise, instruct and/or train staff in food hygiene and work procedures commensurate to their work activity

Compliant

FBO has operating procedures in place to train staff responsible for the development and maintenance of HACCP - based procedures

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

FBO has operating procedures in place to ensure that no person suffering from or being a carrier of a disease likely to be transmitted through food is permitted to handle or enter a food-handling area

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

5. Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments)Critical: 0 | Major: 0 | Minor: 1

Documented HACCP based procedures cover all foods supplied for human consumption. Specific slaughterhouse HACCP based procedure requirements are also included

Compliant

HACCP team and description of product(s) provided

Compliant

Flow diagrams and description of manufacturing process available

Compliant

All hazards that are essential to be controlled by HACCP based procedures have been identified

Compliant

Correct identification of CCPs or control points at the step or steps at which control is essential for food safety

Compliant

Critical limits set up to reflect legal requirements, and/or to separate acceptability from unacceptability

Compliant

Monitoring procedures at CCPs or control points (who, where, when, how often) correctly established

Compliant

Monitoring procedures are effective and supported by records

Minor

Corrective action procedures established, for when monitoring indicates that a CCP or control point is not under control

Compliant

Corrective actions are effective and supported by records

Compliant

Validation and verification procedures have been established to regularly demonstrate that the above measures are working effectively

Compliant

If part of FBOs procedures, arrangements for microbiological sampling and analysis of results are established and implemented

Compliant

Verification procedures, including microbiological sampling, are effective and supported records

Compliant

Staff procedures for day to day control of food safety hazards are recorded and kept up to date

Compliant

Records are established for keeping note of day to day checks and activities for the HACCP based controls

Compliant

Management records are established for keeping note of supervisory checks and corrective actions e.g. diary, check sheets etc)

Compliant

HACCP plans are reviewed and if necessary amended in response to changes to Suppliers / products / operations / equipment / law etc or following complaints

Compliant

6. Handling of Animal By-Products / waste to protect human and animal healthCritical: 0 | Major: 0 | Minor: 3

Animal By-Products are removed from food production areas as quickly as possible, avoiding cross contamination

Compliant

Animal By-Product containers are leak proof, closable, kept in sound condition, cleaned and disinfected as often as necessary. Waste stores are pest proof.

Minor

Animal By-Products, including SRM, are correctly identified, segregated and categorised

Minor

Animal By-Products, including SRM, are correctly stained where necessary

Minor

Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation

Compliant

The handling and storage of Animal by-products is covered by a HACCP based written procedure

Compliant

7. TSE / SRM ControlsCritical: 0 | Major: 0 | Minor: 0

FBO ensures that meat entering the food chain is free from SRM and has been produced in accordance with TSE legislation

Compliant

Animals requiring TSE/BSE testing intended for the food chain are tested for TSE/BSE, and processed as per the agreed procedures and TSE legal requirements

Compliant

Meat from all animals tested for BSE/TSE does not enter the food chain unless tested negative

Compliant

Date of Visit: 07/07/2022
Compliance Rating: Good

1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)Critical: 0 | Major: 0 | Minor: 0

Compliant

FBO takes appropriate action over fitness of animals to be accepted for slaughter based on FCI information and own pre-slaughter checks

Compliant

Animal health restrictions and rules for disease control are complied with by slaughterhouse operator

Compliant

Cleansing and disinfection of livestock/poultry vehicles following applicable legislative requirements for the slaughterhouse operator

Compliant

2. Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009Critical: 0 | Major: 0 | Minor: 0

Animals spared any avoidable pain, distress or suffering during their killing and related operations.

Compliant

Standard operating procedures (SOPs) are developed, implemented and maintained

Compliant

Designated Animal Welfare Officer (AWO) ensuring compliance with welfare regulations.

Compliant

Personnel demonstrate appropriate level of competency (including Certificates of Competence).

Compliant

Structures of the building safeguard animal welfare (adverse weather protection, adequate ventilation, lairage conditions).

Compliant

Adequate unloading facilities (suitable ramps, containing rails, isolation pens).

Compliant

Scheduled arrival / waiting times safeguard animal welfare.

Compliant

Condition and health of animals assessed on intake and during lairaging, prompt action is taken to relieve suffering where this is required.

Compliant

Lairaging conditions/pen provisions are adequate (bedding, water, food provision - if left overnight).

Compliant

Movement of animals (including the correct procedures and use of instruments to make the animals move).

Compliant

Restraining facilities and equipment are adequately designed, constructed and maintained (including shackle lines and records)

Compliant

Restraining procedures ensure welfare of animals is protected.

Compliant

Stunning equipment is adequately designed, constructed and maintained (including warning devices and maintenance records).

Compliant

Stunning methods ensure quick and effective loss of consciousness and sensibility followed by death (stunning and simple stunning).

Compliant

Provisions for back-up stunning equipment and its use.

Compliant

Monitoring checks (including actions following checks).

Compliant

Bleeding.

Compliant

3. Hygienic Production - SlaughterhouseCritical: 0 | Major: 0 | Minor: 2

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

Compliant

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.

Minor

Any visible contamination is removed without delay by trimming or alternative means having an equivalent effect, or after evisceration and inspection poultry carcases are cleaned

Minor

Where relevant, all edible co-products are handled hygienically and subject to relevant controls (including raw materials intended for further processing)

Compliant

Correlation and correct presentation of parts of slaughtered red meat animals required to be inspected. Correct presentation of carcasses and accompanying offal of birds for post-mortem inspection

Compliant

Carcass and offal are chilled, stored and dispatched within the required temperatures

Compliant

All products have Health Mark or Identification Mark as appropriate

Compliant

FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied

Compliant

All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken.

Compliant

3. Hygienic Production - Cutting PlantCritical: 0 | Major: 0 | Minor: 0

Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms

Compliant

Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur

Compliant

Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided

Compliant

Re-usable wrapping and packaging materials for foodstuffs are easy to clean and disinfect and are clean at point of use

Compliant

Separation of exposed from packaged product

Compliant

Identification marking complies with the legislation

Compliant

FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied

Compliant

4. Environmental hygiene / Good hygiene practicesCritical: 0 | Major: 0 | Minor: 3

Design and layout permit good food hygiene practice and protect against contamination between and during operations

Minor

Room size and number sufficient for different processes, species and throughput

Compliant

FBO has operating procedures in place to ensure there is an adequate supply of potable water.

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to ensure their premises, fittings and equipment are maintained in good repair and condition.

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to ensure their premises, fittings and equipment are kept clean and when necessary disinfected

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to control pests

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

FBO has operating procedures in place to supervise, instruct and/or train staff in food hygiene and work procedures commensurate to their work activity

Compliant

FBO has operating procedures in place to train staff responsible for the development and maintenance of HACCP - based procedures

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

5. Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments)Critical: 0 | Major: 0 | Minor: 0

Documented HACCP based procedures cover all foods supplied for human consumption. Specific slaughterhouse HACCP based procedure requirements are also included

Compliant

HACCP team and description of product(s) provided

Compliant

Flow diagrams and description of manufacturing process available

Compliant

All hazards that are essential to be controlled by HACCP based procedures have been identified

Compliant

Correct identification of CCPs or control points at the step or steps at which control is essential for food safety

Compliant

Critical limits set up to reflect legal requirements, and/or to separate acceptability from unacceptability

Compliant

Monitoring procedures at CCPs or control points (who, where, when, how often) correctly established

Compliant

Monitoring procedures are effective and supported by records

Compliant

Corrective action procedures established, for when monitoring indicates that a CCP or control point is not under control

Compliant

Corrective actions are effective and supported by records

Compliant

Validation and verification procedures have been established to regularly demonstrate that the above measures are working effectively

Compliant

If part of FBOs procedures, arrangements for microbiological sampling and analysis of results are established and implemented

Compliant

Verification procedures, including microbiological sampling, are effective and supported records

Compliant

Staff procedures for day to day control of food safety hazards are recorded and kept up to date

Compliant

Records are established for keeping note of day to day checks and activities for the HACCP based controls

Compliant

Management records are established for keeping note of supervisory checks and corrective actions e.g. diary, check sheets etc)

Compliant

HACCP plans are reviewed and if necessary amended in response to changes to Suppliers / products / operations / equipment / law etc or following complaints

Compliant

6. Handling of Animal By-Products / waste to protect human and animal healthCritical: 0 | Major: 0 | Minor: 3

Animal By-Products are removed from food production areas as quickly as possible, avoiding cross contamination

Minor

Animal By-Product containers are leak proof, closable, kept in sound condition, cleaned and disinfected as often as necessary. Waste stores are pest proof.

Minor

Animal By-Products, including SRM, are correctly identified, segregated and categorised

Compliant

Animal By-Products, including SRM, are correctly stained where necessary

Minor

Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation

Compliant

7. TSE / SRM ControlsCritical: 0 | Major: 0 | Minor: 0

FBO ensures that meat entering the food chain is free from SRM and has been produced in accordance with TSE legislation

Compliant

Animals requiring TSE/BSE testing intended for the food chain are tested for TSE/BSE, and processed as per the agreed procedures and TSE legal requirements

Compliant

Meat from all animals tested for BSE/TSE does not enter the food chain unless tested negative

Compliant

Date of Visit: 15/12/2020
Compliance Rating: Generally Satisfactory

1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)Critical: 0 | Major: 0 | Minor: 1

Minor

FBO takes appropriate action over fitness of animals to be accepted for slaughter based on FCI information and own pre-slaughter checks

Compliant

Animal health restrictions and rules for disease control are complied with by slaughterhouse operator

Compliant

Cleansing and disinfection of livestock/poultry vehicles following applicable legislative requirements for the slaughterhouse operator

Compliant

2. Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009Critical: 0 | Major: 1 | Minor: 0

Animals spared any avoidable pain, distress or suffering during their killing and related operations.

Major

Standard operating procedures (SOPs) are developed, implemented and maintained

Compliant

Designated Animal Welfare Officer (AWO) ensuring compliance with welfare regulations.

Compliant

Personnel demonstrate appropriate level of competency (including Certificates of Competence).

Compliant

Structures of the building safeguard animal welfare (adverse weather protection, adequate ventilation, lairage conditions).

Compliant

Adequate unloading facilities (suitable ramps, containing rails, isolation pens).

Compliant

Scheduled arrival / waiting times safeguard animal welfare.

Compliant

Condition and health of animals assessed on intake and during lairaging, prompt action is taken to relieve suffering where this is required.

Compliant

Lairaging conditions/pen provisions are adequate (bedding, water, food provision - if left overnight).

Compliant

Movement of animals (including the correct procedures and use of instruments to make the animals move).

Compliant

Restraining facilities and equipment are adequately designed, constructed and maintained (including shackle lines and records)

Compliant

Restraining procedures ensure welfare of animals is protected.

Compliant

Stunning equipment is adequately designed, constructed and maintained (including warning devices and maintenance records).

Compliant

Stunning methods ensure quick and effective loss of consciousness and sensibility followed by death (stunning and simple stunning).

Compliant

Provisions for back-up stunning equipment and its use.

Compliant

Monitoring checks (including actions following checks).

Compliant

Bleeding.

Compliant

3. Hygienic Production - SlaughterhouseCritical: 0 | Major: 0 | Minor: 3

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

Compliant

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.

Minor

Any visible contamination is removed without delay by trimming or alternative means having an equivalent effect, or after evisceration and inspection poultry carcases are cleaned

Minor

Where relevant, all edible co-products are handled hygienically and subject to relevant controls (including raw materials intended for further processing)

Minor

Correlation and correct presentation of parts of slaughtered red meat animals required to be inspected. Correct presentation of carcasses and accompanying offal of birds for post-mortem inspection

Compliant

Carcass and offal are chilled, stored and dispatched within the required temperatures

Compliant

All products have Health Mark or Identification Mark as appropriate

Compliant

FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied

Compliant

All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken.

Compliant

3. Hygienic Production - Cutting PlantCritical: 0 | Major: 0 | Minor: 0

Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms

Compliant

Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur

Compliant

Only permitted raw materials, including water and other ingredients, are used for minced meat, meat preparations, MSM and meat products

Compliant

Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided

Compliant

Re-usable wrapping and packaging materials for foodstuffs are easy to clean and disinfect and are clean at point of use

Compliant

Separation of exposed from packaged product

Compliant

Identification marking complies with the legislation

Compliant

FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied

Compliant

4. Environmental hygiene / Good hygiene practicesCritical: 0 | Major: 0 | Minor: 5

Design and layout permit good food hygiene practice and protect against contamination between and during operations

Minor

Room size and number sufficient for different processes, species and throughput

Compliant

FBO has operating procedures in place to ensure there is an adequate supply of potable water.

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to ensure their premises, fittings and equipment are maintained in good repair and condition.

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

FBO has operating procedures in place to ensure their premises, fittings and equipment are kept clean and when necessary disinfected

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

FBO has operating procedures in place to control pests

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to supervise, instruct and/or train staff in food hygiene and work procedures commensurate to their work activity

Compliant

FBO has operating procedures in place to train staff responsible for the development and maintenance of HACCP - based procedures

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

5. Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments)Critical: 0 | Major: 0 | Minor: 3

Documented HACCP based procedures cover all foods supplied for human consumption. Specific slaughterhouse HACCP based procedure requirements are also included

Minor

HACCP team and description of product(s) provided

Compliant

Flow diagrams and description of manufacturing process available

Compliant

All hazards that are essential to be controlled by HACCP based procedures have been identified

Compliant

Correct identification of CCPs or control points at the step or steps at which control is essential for food safety

Compliant

Critical limits set up to reflect legal requirements, and/or to separate acceptability from unacceptability

Compliant

Monitoring procedures at CCPs or control points (who, where, when, how often) correctly established

Compliant

Monitoring procedures are effective and supported by records

Minor

Corrective action procedures established, for when monitoring indicates that a CCP or control point is not under control

Compliant

Corrective actions are effective and supported by records

Minor

Validation and verification procedures have been established to regularly demonstrate that the above measures are working effectively

Compliant

If part of FBOs procedures, arrangements for microbiological sampling and analysis of results are established and implemented

Compliant

Verification procedures, including microbiological sampling, are effective and supported records

Compliant

Staff procedures for day to day control of food safety hazards are recorded and kept up to date

Compliant

Records are established for keeping note of day to day checks and activities for the HACCP based controls

Compliant

Management records are established for keeping note of supervisory checks and corrective actions e.g. diary, check sheets etc)

Compliant

HACCP plans are reviewed and if necessary amended in response to changes to Suppliers / products / operations / equipment / law etc or following complaints

Compliant

6. Handling of Animal By-Products / waste to protect human and animal healthCritical: 0 | Major: 0 | Minor: 4

Animal By-Products are removed from food production areas as quickly as possible, avoiding cross contamination

Compliant

Animal By-Product containers are leak proof, closable, kept in sound condition, cleaned and disinfected as often as necessary. Waste stores are pest proof.

Minor

Animal By-Products, including SRM, are correctly identified, segregated and categorised

Minor

Animal By-Products, including SRM, are correctly stained where necessary

Minor

Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation

Minor

7. TSE / SRM ControlsCritical: 0 | Major: 0 | Minor: 1

FBO ensures that meat entering the food chain is free from SRM and has been produced in accordance with TSE legislation

Minor

Animals requiring TSE/BSE testing intended for the food chain are tested for TSE/BSE, and processed as per the agreed procedures and TSE legal requirements

Compliant

Meat from all animals tested for BSE/TSE does not enter the food chain unless tested negative

Compliant

Date of Visit: 07/06/2017
Compliance Rating: Good

1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)Critical: 0 | Major: 0 | Minor: 0

Compliant

FBO takes appropriate action over fitness of animals to be accepted for slaughter based on FCI information and own pre-slaughter checks

Compliant

Animal health restrictions and rules for disease control are complied with by slaughterhouse operator

Compliant

Cleansing and disinfection of livestock/poultry vehicles following applicable legislative requirements for the slaughterhouse operator

Compliant

2. Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009Critical: 0 | Major: 0 | Minor: 2

Animals spared any avoidable pain, distress or suffering during their killing and related operations.

Compliant

Standard operating procedures (SOPs) are developed, implemented and maintained

Compliant

Designated Animal Welfare Officer (AWO) ensuring compliance with welfare regulations.

Compliant

Personnel demonstrate appropriate level of competency (including Certificates of Competence).

Compliant

Structures of the building safeguard animal welfare (adverse weather protection, adequate ventilation, lairage conditions).

Compliant

Adequate unloading facilities (suitable ramps, containing rails, isolation pens).

Compliant

Scheduled arrival / waiting times safeguard animal welfare.

Minor

Condition and health of animals assessed on intake and during lairaging, prompt action is taken to relieve suffering where this is required.

Compliant

Lairaging conditions/pen provisions are adequate (bedding, water, food provision - if left overnight).

Minor

Movement of animals (including the correct procedures and use of instruments to make the animals move).

Compliant

Restraining facilities and equipment are adequately designed, constructed and maintained (including shackle lines and records)

Compliant

Restraining procedures ensure welfare of animals is protected.

Compliant

Stunning equipment is adequately designed, constructed and maintained (including warning devices and maintenance records).

Compliant

Stunning methods ensure quick and effective loss of consciousness and sensibility followed by death (stunning and simple stunning).

Compliant

Provisions for back-up stunning equipment and its use.

Compliant

Monitoring checks (including actions following checks).

Compliant

Bleeding.

Compliant

3. Hygienic Production - SlaughterhouseCritical: 0 | Major: 0 | Minor: 4

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

Minor

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.

Minor

Any visible contamination is removed without delay by trimming or alternative means having an equivalent effect, or after evisceration and inspection poultry carcases are cleaned

Minor

Where relevant, all edible co-products are handled hygienically and subject to relevant controls (including raw materials intended for further processing)

Compliant

Correlation and correct presentation of parts of slaughtered red meat animals required to be inspected. Correct presentation of carcasses and accompanying offal of birds for post-mortem inspection

Minor

Carcass and offal are chilled, stored and dispatched within the required temperatures

Compliant

All products have Health Mark or Identification Mark as appropriate

Compliant

FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied

Compliant

All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken.

Compliant

3. Hygienic Production - Cutting PlantCritical: 0 | Major: 0 | Minor: 0

Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms

Compliant

Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur

Compliant

Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided

Compliant

Re-usable wrapping and packaging materials for foodstuffs are easy to clean and disinfect and are clean at point of use

Compliant

Separation of exposed from packaged product

Compliant

Identification marking complies with the legislation

Compliant

FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied

Compliant

4. Environmental hygiene / Good hygiene practicesCritical: 0 | Major: 0 | Minor: 3

Design and layout permit good food hygiene practice and protect against contamination between and during operations

Minor

Room size and number sufficient for different processes, species and throughput

Compliant

FBO has operating procedures in place to ensure there is an adequate supply of potable water.

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to ensure their premises, fittings and equipment are maintained in good repair and condition.

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

FBO has operating procedures in place to ensure their premises, fittings and equipment are kept clean and when necessary disinfected

Compliant

The implementation of the operating procedures is effective and supported by records.

Minor

FBO has operating procedures in place to control pests

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

FBO has operating procedures in place to supervise, instruct and/or train staff in food hygiene and work procedures commensurate to their work activity

Compliant

FBO has operating procedures in place to train staff responsible for the development and maintenance of HACCP - based procedures

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

The implementation of the operating procedures is effective and supported by records.

Compliant

5. Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments)Critical: 0 | Major: 0 | Minor: 3

Documented HACCP based procedures cover all foods supplied for human consumption. Specific slaughterhouse HACCP based procedure requirements are also included

Compliant

HACCP team and description of product(s) provided

Compliant

Flow diagrams and description of manufacturing process available

Compliant

All hazards that are essential to be controlled by HACCP based procedures have been identified

Minor

Correct identification of CCPs or control points at the step or steps at which control is essential for food safety

Compliant

Critical limits set up to reflect legal requirements, and/or to separate acceptability from unacceptability

Compliant

Monitoring procedures at CCPs or control points (who, where, when, how often) correctly established

Compliant

Monitoring procedures are effective and supported by records

Minor

Corrective action procedures established, for when monitoring indicates that a CCP or control point is not under control

Compliant

Corrective actions are effective and supported by records

Minor

Validation and verification procedures have been established to regularly demonstrate that the above measures are working effectively

Compliant

If part of FBOs procedures, arrangements for microbiological sampling and analysis of results are established and implemented

Compliant

Verification procedures, including microbiological sampling, are effective and supported records

Compliant

Staff procedures for day to day control of food safety hazards are recorded and kept up to date

Compliant

Records are established for keeping note of day to day checks and activities for the HACCP based controls

Compliant

Management records are established for keeping note of supervisory checks and corrective actions e.g. diary, check sheets etc)

Compliant

HACCP plans are reviewed and if necessary amended in response to changes to Suppliers / products / operations / equipment / law etc or following complaints

Compliant

6. Handling of Animal By-Products / waste to protect human and animal healthCritical: 0 | Major: 0 | Minor: 5

Animal By-Products are removed from food production areas as quickly as possible, avoiding cross contamination

Minor

Animal By-Product containers are leak proof, closable, kept in sound condition, cleaned and disinfected as often as necessary. Waste stores are pest proof.

Minor

Animal By-Products, including SRM, are correctly identified, segregated and categorised

Minor

Animal By-Products, including SRM, are correctly stained where necessary

Minor

Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation

Minor

7. TSE / SRM ControlsCritical: 0 | Major: 0 | Minor: 0

FBO ensures that meat entering the food chain is free from SRM and has been produced in accordance with TSE legislation

Compliant

Animals requiring TSE/BSE testing intended for the food chain are tested for TSE/BSE, and processed as per the agreed procedures and TSE legal requirements

Not Observed

Meat from all animals tested for BSE/TSE does not enter the food chain unless tested negative

Not Observed