• Vegetation is managed
• Rubbish and redundant equipment are kept in designated areas, separate from the lairage, livestock feed, packaging storage and food production areas
• Rubbish does not accumulate

• The building is designed to prevent the entry of pests, minimise the accumulation of dirt, condensation and mould, and avoid the shedding or flaking of paint
• Windows and doors capable of being opened are screened and protected to prevent the entry of pests
• Glass windows in production and storage areas are protected against breakage
• Air conditioning/ ventilation equipment is not a cause for contamination
• Drains in the production and storage areas are fitted with covers and traps, to collect meat/ materials and prevent the entry of pests
• Waste water does not accumulate within the facility

• Facilities allow direct entry to production without having to go through any external areas
• Toilets do not open directly into storage and food production areas

• Facilities allow the storage of outdoor clothing and personal items, separate from site protective clothing
• Clean and dirty protective clothing is stored separately i.e. in separate containers

• Hand washing facilities include water at a suitable temperature to encourage handwashing, non-perfumed soap and hand sanitiser
• Facilities are not hand operated, i.e. the facilities are knee, elbow or sensor operated
• Drying facilities include single use towels or electric hand driers

• Wood, including wooden pallets are not used in areas where there is open food (production or storage), unless it is shrink wrapped
• Wood is kept in designated areas

• Glass and brittle materials not allowed in open food areas unless they have been protected
• A record of where glass or brittle materials are in place on-site is kept and the items regularly checked for damage
  • the frequency of checking is determined by location and risk
  • damage is investigated, repairs undertaken where applicable and recorded

• Procedure is known to relevant staff and implemented as necessary

• Knives, scissors, blades are identified (i.e. number, initials) and recorded on a register
• A system of daily checks for knife damage and reporting of damage or loss to the line manager is in place

• Procedure is known to relevant staff and implemented as necessary

• Drawing pins, staples and paper clips are banned from production areas
• Pens in use in production areas are metal detectable, all-in-one type

• Not applicable to bone-in products

• Contaminants other than those listed above, as identified by the site

• System includes, but is not limited to, site proofing, baiting, trapping
• Evidence that control systems are effective through regular checks for vermin activity
• The procedures put in place are documented in a Pest Control Plan

• The plan includes a site map that details current positions of bait points, electric fly killers, pheromone traps, etc.
• Bait points are numbered
• The plan details the frequency and type of inspections
• Pest control devices e.g. electric fly killers are positioned to avoid flying insects crossing processing areas
• U.V. tubes are designed to contain glass should a breakage occur

• Managed by either a competent pest control contractor or a nominated trained staff member with the accountability to make decisions
• Contractor competency demonstrated by membership of the BPCA, accredited membership of the NPTA or by the pest controller holding a relevant qualification

• Baits used are legally approved products, for the area that they are being used (as indicated in the manufacturer’s instructions)
• Baits are palatable to vermin i.e. not mouldy or decayed, and replaced as recommended by the manufacturer’s instructions
• Baits used are suitable for the target species
• Baits are secure and inaccessible to non-target species

• Results of pest reports are reviewed and analysed for trends
• Reports demonstrate that the site is actively managing pest control with no non-managed recurring issues

• Schedule outlines the site area/ equipment to be cleaned and the frequency of cleaning

• Documented procedures outline the methods of cleaning for each site area/ equipment, chemicals, responsibilities
• Cleaning methods include cleaning as you go and deep cleaning
• The procedures are implemented to ensure a site area/ equipment that is of suitable visual cleanliness

• Equipment includes machines, tools, utensils cutting boards and trays
• Facilities to disinfect knives by water or chemical means are available
• If the disinfecting facilities are “water only” the facility enables blades to be fully immersed, the water is changed regularly and the water has a minimum temperature of 82°C
• When temperature of water or chemical concentration are important factors in the effectiveness of cleaning/ disinfecting, water temperature/ chemical concentration is regularly monitored

• Where the check identifies non conformity, the root cause is determined and corrective action is implemented

• Responsible staff undertake the checks
• Where issues are identified, the root cause is determined, corrective action is implemented and records kept

• Testing reports are trended and reported to senior management
• Methods include rapid ATP or protein swab testing
• Where testing identifies an issue, the root cause is determined and corrective action is implemented. Where appropriate, the cleaning procedure is adjusted and preventative action plans put in place

• Only food grade chemical products are used in food production and storage areas
• Products are used as they were intended, in accordance with manufacturer’s recommended dilution rates and other instructions
• Products carry an appropriate label allowing easy identification
• COSHH data sheets for chemicals in the store are held

• Cleaning chemicals have their own designated, lockable storage areas (cage/ room) away from food and packaging
• Storage areas are kept locked when not in use
• Access to chemicals are limited to employees that are trained and authorised to use the chemicals
• Food grade and non-food grade chemicals are stored separately

• All water and ice is from a potable source
• A programme of microbiological and chemical testing of water and ice is undertaken at a frequency based on risk and previous results. Samples are taken from random outlet points (e.g. tap, hose end)
• Water and ice test results are trended
• Where a test identifies an issue, the root cause is determined and corrective action is implemented

• A schematic map of the water supply and water points on the site

• Documentation from supplier confirms suitability for food use and certification information

• Plan details:
  • location (site area or equipment name and location)
  • frequency of planned maintenance
• Frequency of planned maintenance based on risk assessment and manufacturer’s instructions

• Applies to planned maintenance or emergency and temporary repairs
• Where maintenance occurs in situ steps are taken to reduce the risk of contamination, including, but not limited to:
  • tool control, i.e. checking of tools in and out of the area
  • removal or protecting product or work areas from contamination
  • removal of lighting units from the processing area in order to replace glass tube bulbs or use of shatterproof or protected bulb

• Following maintenance the production area is cleansed and disinfected
• A hygiene clearance check with documented sign off is completed before production recommences and the area or equipment is used

• Maintenance records:
• include the name of the person/ company that undertook the maintenance
• state the maintenance undertaken, and the date of the maintenance
• the date of the hygiene clearance check

• The laboratory is:
  • separate from the production area
  • designed and operated so that it poses no risks to product safety
• Operation controls include restricted access, protective clothing, sampling procedures and disposal of laboratory waste

Staff are trained and qualified

• The schedule is based on risk assessment and manufacturer’s instructions
• The schedule is specific to equipment on-site, and documented
• The schedule covers all equipment used that is critical to food safety and legality
• The schedule details equipment identifier, location and frequency of calibration (legislation and manufacturer’s recommendations)

• Procedure outlines:
  • calibration method
  • the parameters and critical limits for each piece of equipment
  • actions to be taken in the event of critical limits being exceeded

• Root cause determined for critical equipment
• Corrective action implemented as per the documented procedures

• Records kept detailing the result, the name of the person/ company that undertook the calibration and, where relevant, the root cause and corrective actions
• Equipment labelled with date of calibration, or identified and a corresponding record of calibration kept

• No visible signs of contamination

• Redundant equipment stored separately to product and packaging storage areas
• Packaging stored separately to raw materials, food products and chemicals

• Food products have no direct contact with the floor:
  • exposed carcases and quarters hung
  • cuts of meat packed in containers and covered
  • boxed products are not placed directly on the floor (impervious pallets/ clean polythene sheeting are used)
• Carcases are not routinely in direct contact with the wall, other products are not in direct contact with the wall at any time
• No dripping of condensation onto exposed products
• Wood, including wooden pallets, are not used in areas where there is open food (production or storage), unless it is shrink wrapped

• The required temperatures for the various production areas are known
• Temperature is regularly monitored, using suitable methods:
  • chillers are alarmed (audible or visible), or
  • monitoring is of sufficient frequency (including weekends/ bank holidays if in use) to ensure temperatures are not exceeded
• Corrective actions are taken in the event of a temperature failure
• Documented procedures detail the system

• The operational capability of the temperature control system is such that the required temperatures are achieved under maximum load
• Cutting rooms are temperature controlled with an ambient temperature of not more than 12 deg. C or a risk assessed system that minimises the time that product is kept in the cutting room, is in place
• Risk assessed system may include bringing meat into the work room progressively

• Temperatures of chilled products do not exceed:
  • 7 deg. C beef, lamb and non-assured pork
  • 5 deg. C assured pork
  • 4 deg. C fresh poultry and cooked meats
  • 3 deg. C fresh offal
  • 4 deg. C sausages, burgers
  • 2 deg. C minced meat
• Temperatures of frozen products do not exceed:
  • -18 deg. C Assured frozen pork
  • -12 deg. C other frozen meats
• Applies to finished products during storage and dispatch

• Product temperatures are regularly monitored including during weekends and bank holidays if manual monitoring methods are used

• Procedures are documented and apply to own vehicles, customers vehicles or those used by third party contractors
• Procedures include checking vehicles to ensure they are:
  • clean and free from any visible contamination
  • suitable for use
  • refrigerated and able to maintain product at the required temperatures
• A record of the check (including who completed the check) is kept

• The container is locked when unattended or sealed

• If the vehicle was found to be of an unacceptable standard, the vehicle is not used or the issue is rectified
• Details of the issue and corrective action are recorded

• Food products have no direct contact with the vehicle floor:
  • exposed carcases, quarters and bone-in cuts hung
  • cuts of meat packed in containers and covered
  • boxed products are not placed directly on the floor (impervious pallets/ clean polythene sheeting are used)
• Wooden storage racks or pallets are not used to store “open” meat

• Wastes include inedible and condemned animal by–products
• Wastes are stored and disposed of in accordance with their categorisation

• There is no accumulation of waste on-site
• Wastes (including animal by-products) are stored in a manner that it does not cause contamination of product, or attract pests (within or around the production facility)
• Wastes are stored in appropriate containers i.e. animal by-products are stored in appropriately labelled, leak-proof containers

• Frequency of collection prevents accumulation and reduces the risk of contamination/ attraction of pests
• Record details transporter name, license details, destination, quantity, description and collection date
• The record may be a waste transfer note from the contractor

• Permits from the Environment Agency held where:
  • an abattoir has a carcase production capacity of 50 tonnes/ day or more
  • a site cutting and processing has a finished product capacity of 75 tonnes/ day or more