Meat Establishment

J W Mettrick & Son Ltd

84 Victoria Street
Glossop
SK13 8HZ

Assumed address (Google):
20 - 22 High St W, Glossop SK13 8BH, United Kingdom

  • ✅ Slaughterhouse
  • ✅ Cutting Plant
  • ✅ Bovine (cattle/buffalo)
  • ✅ Caprine (goats)
  • ✅ Ovine (sheep)
  • ✅ Porcine (pigs)
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Date of Visit: 12/04/2024
Compliance Rating: Good
1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)Critical: 0 | Major: 0 | Minor: 0
Only correctly identified animals / carcases with all relevant documentation (passports, FCI, Trained hunters’ declaration) are accepted for slaughter or processing (at Game Handling Establishments)
Not Observed
FBO takes appropriate action over fitness of animals to be accepted for slaughter based on FCI information and own pre-slaughter checks
Not Observed
Animal health restrictions and rules for disease control are complied with by slaughterhouse operator
Not Observed
Cleansing and disinfection of livestock/poultry vehicles following applicable legislative requirements for the slaughterhouse operator
Not Observed
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: 1
Animals spared any avoidable pain, distress or suffering during their killing and related operations.
Not Observed
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).
Not Observed
Structures of the building safeguard animal welfare (adverse weather protection, adequate ventilation, lairage conditions).
Minor
Adequate unloading facilities (suitable ramps, containing rails, isolation pens).
Compliant
Scheduled arrival / waiting times safeguard animal welfare.
Not Observed
Condition and health of animals assessed on intake and during lairaging, prompt action is taken to relieve suffering where this is required.
Not Observed
Lairaging conditions/pen provisions are adequate (bedding, water, food provision - if left overnight).
Not Observed
Movement of animals (including the correct procedures and use of instruments to make the animals move).
Not Observed
Restraining facilities and equipment are adequately designed, constructed and maintained (including shackle lines and records)
Compliant
Restraining procedures ensure welfare of animals is protected.
Not Observed
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).
Not Observed
Provisions for back-up stunning equipment and its use.
Not Observed
Monitoring checks (including actions following checks).
Compliant
Bleeding.
Not Observed
BO has CCTV cameras that provide a complete and clear image of all areas where live animals are present (including killing and related operations)
Not Observed
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
Not Observed
CCTV is capable of producing and processing images and information of good quality for inspection and seizure without interrupting the operation of the system
Not Observed
CCTV system is able to store images recorded for at least 90 days and maintain the integrity and quality of the images
Not Observed
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: 0 | Minor: 1
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
Not Observed
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
Not Observed
Where relevant, all edible co-products are handled hygienically and subject to relevant controls (including raw materials intended for further processing)
Not Observed
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
Not Observed
Carcass and offal are chilled, stored and dispatched within the required temperatures
Not Observed
All products have Health Mark or Identification Mark as appropriate
Not Observed
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
All statutory Trichinella sampling and testing is carried out and appropriate action on receipt of results is being taken.
Compliant
3. Hygienic Production - Cutting PlantCritical: 0 | Major: 0 | Minor: 1
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
Not Observed
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
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: 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.
Minor
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
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
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
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
Minor
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: 0
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
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: 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
Not Observed
Meat from all animals tested for BSE/TSE does not enter the food chain unless tested negative
Not Observed
Vertebral column from over 30 month cattle is removed and stained
Compliant
Date of Visit: 27/04/2021
Compliance Rating: Good
1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)Critical: 0 | Major: 0 | Minor: 1
Only correctly identified animals / carcases with all relevant documentation (passports, FCI, Trained hunters’ declaration) are accepted for slaughter or processing (at Game Handling Establishments)
Compliant
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: 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
Minor
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).
Minor
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
All statutory Trichinella sampling and 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
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.
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
Minor
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: 5
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
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: 1
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
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
Vertebral column from over 30 month cattle is removed and stained
Compliant
Date of Visit: 12/12/2017
Compliance Rating: Good
1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)Critical: 0 | Major: 0 | Minor: 0
Only correctly identified animals / carcases with all relevant documentation (passports, FCI, Trained hunters’ declaration) are accepted for slaughter or processing (at Game Handling Establishments)
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: 1
Animals spared any avoidable pain, distress or suffering during their killing and related operations.
Compliant
Standard operating procedures (SOPs) are developed, implemented and maintained
Minor
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: 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
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
Minor
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.
Minor
All statutory Trichinella sampling and testing is carried out and appropriate action on receipt of results is being taken.
Compliant
3. Hygienic Production - Cutting PlantCritical: 0 | Major: 0 | Minor: 1
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
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
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: 6
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.
Minor
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.
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: 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: 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.
Minor
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
Compliant
7. TSE / SRM ControlsCritical: 0 | Major: 0 | Minor: 2
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
Imported carcases meet requirements for the removal of SRM
Compliant
Vertebral column from over 30 month cattle is removed and stained
Minor
Source: https://www.data.gov.uk/dataset/43038f2d-6d94-4e6d-bbf9-04bf58726ad3/fsa-audits-of-approved-meat-establishments