Meat Establishment

Adam Halal Butchery Liverpool Ltd

Liverpool Meat and Fish Market
Prescot Road
Old Swan
Liverpool
L13 3AS

Assumed address (Google):
Unite 5, meat& fish market, Old Swan, Liverpool L13 3AS, United Kingdom

  • ✅ Cutting Plant
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Date of Visit: 26/09/2025
Compliance Rating: Generally Satisfactory
3. Hygienic Production - Cutting PlantCritical: 0 | Major: 1 | Minor: 4
Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms
Major
Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur
Minor
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
Minor
Separation of exposed from packaged product
Compliant
Identification marking complies with the legislation
Minor
Labelling of products that require cooking before eating 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
Minor
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
Compliant
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
Minor
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
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.
Minor
5. Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments)Critical: 0 | Major: 2 | Minor: 0
Documented HACCP based procedures cover all foods supplied for human consumption. Specific slaughterhouse HACCP based procedure requirements are also included
Major
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
Major
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: 1
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.
Compliant
Animal By-Products, including SRM, are correctly identified, segregated and categorised
Compliant
Animal By-Products, including SRM, are correctly stained where necessary
Compliant
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
Date of Visit: 20/06/2025
Compliance Rating: Improvement Necessary
3. Hygienic Production - Cutting PlantCritical: 0 | Major: 3 | Minor: 2
Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms
Major
Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur
Major
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
Minor
Re-usable wrapping and packaging materials for foodstuffs are easy to clean and disinfect and are clean at point of use
Major
Separation of exposed from packaged product
Compliant
Identification marking complies with the legislation
Minor
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: 2 | Minor: 1
Design and layout permit good food hygiene practice and protect against contamination between and during operations
Compliant
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.
Major
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.
Major
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: 1 | 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
Major
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: 2
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.
Compliant
Animal By-Products, including SRM, are correctly identified, segregated and categorised
Minor
Animal By-Products, including SRM, are correctly stained where necessary
Compliant
Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation
Minor
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
Date of Visit: 10/07/2024
Compliance Rating: Generally Satisfactory
3. Hygienic Production - Cutting PlantCritical: 0 | Major: 1 | Minor: 3
Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms
Minor
Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur
Major
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
Minor
Separation of exposed from packaged product
Minor
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: 1 | Minor: 2
Design and layout permit good food hygiene practice and protect against contamination between and during operations
Compliant
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.
Major
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: 4
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
Minor
Verification procedures, including microbiological sampling, are effective and supported records
Minor
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
Minor
6. Handling of Animal By-Products / waste to protect human and animal healthCritical: 0 | Major: 0 | Minor: 2
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.
Compliant
Animal By-Products, including SRM, are correctly identified, segregated and categorised
Minor
Animal By-Products, including SRM, are correctly stained where necessary
Compliant
Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation
Minor
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
Date of Visit: 10/07/2024
Compliance Rating: Generally Satisfactory
3. Hygienic Production - Cutting PlantCritical: 0 | Major: 1 | Minor: 3
Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms
Minor
Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur
Major
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
Minor
Separation of exposed from packaged product
Minor
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: 1 | Minor: 2
Design and layout permit good food hygiene practice and protect against contamination between and during operations
Compliant
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.
Major
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: 4
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
Minor
Verification procedures, including microbiological sampling, are effective and supported records
Minor
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
Minor
6. Handling of Animal By-Products / waste to protect human and animal healthCritical: 0 | Major: 0 | Minor: 2
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.
Compliant
Animal By-Products, including SRM, are correctly identified, segregated and categorised
Minor
Animal By-Products, including SRM, are correctly stained where necessary
Compliant
Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation
Minor
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
Date of Visit: 07/07/2023
Compliance Rating: Generally Satisfactory
3. Hygienic Production - Cutting PlantCritical: 0 | Major: 2 | Minor: 1
Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms
Major
Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur
Major
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
Minor
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: 1 | Minor: 0
Design and layout permit good food hygiene practice and protect against contamination between and during operations
Compliant
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.
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.
Major
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: 1 | 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
Major
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
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: 2
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.
Compliant
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
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
Source: https://www.data.gov.uk/dataset/43038f2d-6d94-4e6d-bbf9-04bf58726ad3/fsa-audits-of-approved-meat-establishments