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FSA Audits of Approved Meat Establishments Meat Establishments' Audits Nov 2012 - Aug 2014

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2 Animal Welfare (Slaughterhouse only) Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009 Hygienic Production Environmental Hygiene 5 Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments)
1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments) General requirements for killing and related operations in slaughterhouses. Lairage conditions and handling of animals Slaughter process Religious Slaughter FBO controls during processing Enabling Post-mortem inspection FBO post-processing controls Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene / MSM RTE Products Fish and Fisheries Products Milk and Dairy Products Eggs and Egg Products Structure: Water supply: potability water supply is assured Maintenance: arrangements protect food from contamination Cleaning: arrangements protect food from contamination Pest Control: arrangements protect food from contamination Staff training/instruction and supervision Health arrangements Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments) Principle 1 - identify any hazards that must be prevented, eliminated or reduced to acceptable levels Principle 2 - Identify the Critical Control Points (CCPs) at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels Principle 3 - Establish critical limits at CCPs (or legal limits at CPs) which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards Principle 4 - establish and implement effective monitoring procedures at CCP/CPs Principle 5 - Establish corrective actions when monitoring indicates that a CCP is not under control Principle 6 - Establish procedures that are carried out regularly to verify that principles 1 - 5 are working effectively Principle 7 - Establish documents and records commensurate with the nature and size of the food business to demonstrate the effective application of principles 1 - 6 Review Handling of Animal By-Products / waste to protect human and animal health TSE / SRM Controls
Only correctly identified animals / carcases with all relevant documentation (passports, FCI, Trained hunters’ declaration) are accepted for slaughter or processing (at Game Handling Establishments) FBO takes appropriate action over fitness of animals to be accepted for slaughter based on FCI information and own pre-slaughter checks Animal health restrictions in disease control area are implemented by slaughterhouse operator Slaughterhouse operators transporting poultry/lagomorphs ensure suitable crates/modules are used. All equipment used for collecting/delivery are cleaned, washed and disinfected immediately after use and if necessary before re-use Cleansing and disinfection of red meat livestock vehicles following applicable legislative requirements for the slaughterhouse operator Animals spared any avoidable pain, distress or suffering during their killing and related operations. Standard operating procedures (SOPs) are developed, implemented and maintained Designated Animal Welfare Officer (AWO) ensuring compliance with welfare regulations. Personnel demonstrate appropriate level of competency (including Certificates of Competence). Structures of the building safeguard animal welfare (adverse weather protection, adequate ventilation, lairage conditions). Adequate unloading facilities (suitable ramps, containing rails, isolation pens). Scheduled arrival / waiting times safeguard animal welfare. Condition and health of animals assessed on intake and during lairaging, prompt action is taken to relieve suffering where this is required. Crates/modules are in acceptable condition and handled appropriately when being moved. Lairaging conditions/pen provisions are adequate (bedding, water, food provision - if left overnight). Movement of animals (including the correct procedures and use of instruments to make the animals move). Restraining facilities and equipment are adequately designed, constructed and maintained (including shackle lines and records) Restraining procedures ensure welfare of animals is protected. Stunning equipment is adequately designed, constructed and maintained (including warning devices and maintenance records). Stunning methods ensure quick and effective loss of consciousness and sensibility followed by death (stunning and simple stunning). Provisions for back-up stunning equipment and its use. Monitoring checks (including actions following checks). Bleeding. Restraining equipment and procedures ensure welfare of animals is protected. Provisions for back-up stunning equipment and its use. Bleeding. Monitoring checks (including actions following checks). 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 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. Any visible contamination removed without delay by trimming or alternative means having an equivalent effect Where relevant, all edible co-products are handled hygienically and subject to relevant controls (including raw materials intended for further processing) Correlation and correct presentation of parts of slaughtered red meat animals required to be inspected. Correct presentation of carcases and accompanying offal of birds for post-mortem inspection Carcass and offal are chilled, stored and dispatched within the required temperatures and in a manner that avoids cross-contamination All products have Health Mark or Identification Mark as appropriate 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 All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. All statutory Trichinella sampling and testing is carried out and appropriate action on receipt of results is being taken. Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur Only permitted raw materials, including water and other ingredients, are used for minced meat, meat preparations, MSM and meat products All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided Re-usable wrapping and packaging materials for foodstuffs are easy to clean and disinfect and are clean at point of use Separation of exposed from packaged product Identification marking complies with the legislation Labelling of products that require cooking before eating complies with the legislation 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 Controls provide assurance that critical limits are achieved: pasteurisation and cooling rates for RTE products Adequate separation of RTE and non RTE products Legal temperature controls are maintained throughout the process from intake to dispatch for all fishery products Controls ensure that heading, gutting and filleting are carried out hygienically. FBO has controls in place to ensure that fishery products susceptible to parasite infestation are subject to the required temperature treatment Cooking and handling of crustaceans (e.g. crabs) carried out hygienically and temperature requirements adhered to. All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided FBO has controls in place to ensure that the health standards criteria for fishery products are met (e.g. organoleptic, histamine, TVN, parasite and toxins harmful to human health) Identification marking complies with the requirements of the regulations Raw milk originates from healthy animals, does not contain residues and complies with the requirements of the Regulations Legal temperature controls for the milk are maintained Heat treated milk used for the production of dairy products, complies with the requirements of the Regulations Raw cow’s milk used for the manufacturing of dairy products complies with the criteria set in the HACCP plan All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. Identification marking complies with the requirements of the regulations Raw eggs for retail or catering establishments are stored and labelled as required by the Regulations Eggs and raw materials for the manufacture of egg products comply with the requirements of the Regulations All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. Identification marking complies with the requirements of the regulations Design and layout permit good food hygiene practice and protect against contamination between and during operations Room size and number sufficient for different processes, species and throughput FBO has operating procedures in place to ensure there is an adequate supply of potable water. The implementation of the operating procedures is effective and supported by records. FBO has operating procedures in place to ensure their premises, fittings and equipment are maintained in good repair and condition. The implementation of the operating procedures is effective and supported by records FBO has operating procedures in place to ensure their premises, fittings and equipment are kept clean and when necessary disinfected The implementation of the operating procedures is effective and supported by records. FBO has operating procedures in place to control pests The implementation of the operating procedures is effective and supported by records. FBO has operating procedures in place to supervise, instruct and/or train staff in food hygiene and work procedures commensurate to their work activity FBO has operating procedures in place to train staff responsible for the development and maintenance of HACCP - based procedures The implementation of the operating procedures is effective and supported by records. 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 The implementation of the operating procedures is effective and supported by records. Documented HACCP based procedures cover all foods supplied for human consumption. Specific slaughterhouse HACCP based procedure requirements are also included HACCP team and description of product(s) provided Flow diagrams (description of manufacturing process) available All hazards that are essential to be controlled by HACCP based procedures have been identified (Physical, Microbiological & Chemical) Correct identification of CCPs or control points at the step or steps at which control is essential for food safety Critical limits set up to reflect legal requirements, and/or to separate acceptability from unacceptability Monitoring procedures at CCPs or control points (who, where, when, how often) correctly established Monitoring procedures are effective and supported by records Corrective action procedures established, for when monitoring indicates that a CCP or control point is not under control Corrective actions are effective and supported by records Validation and verification procedures have been established to regularly demonstrate that the above measures are working effectively If part of FBOs procedures, arrangements for microbiological sampling and analysis of results are established and implemented Verification procedures, including microbiological sampling, are effective and supported records Staff procedures for day to day control of food safety hazards are recorded and kept up to date (SOPs / RMOPs etc) Records are established for keeping note of day to day checks and activities for the HACCP based controls Management records are established for keeping note of supervisory checks and corrective actions e.g. diary, check sheets etc) HACCP plans are reviewed and if necessary amended in response to changes to Suppliers / products / operations / equipment / law etc or following complaints Animal By-Products are removed from food production areas as quickly as possible, avoiding cross contamination Animal By-Product containers are leak proof, closable, kept in sound condition, cleaned and disinfected as often as necessary. Waste stores are pest proof. Animal By-Products, including SRM, are correctly identified, segregated and categorised Animal By-Products, including SRM, are correctly stained where necessary Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation FBO ensures meat entering the food chain is free from SRM Animals requiring BSE testing intended for the food chain are tested for BSE/TSE, and processed as per the RMOP Meat from all animals tested for BSE/TSE does not enter the food chain unless tested negative Imported carcases meet requirements for the removal of SRM Vertebral column from over 30 month cattle is removed and stained
AppNo Trading Name Town County Country Site Red Meat Slaughterhouse Poultry Meat Slaughterhouse Game Handling Establishment Red Meat Cutting Plant Poultry Meat Cutting Plant Minced Meat Processing Plant MSM Establishment Coldstore Wholesale Market VC removal > 12 mth Sheep & Goats BSE Testing VC Removal Wild Game Cutting Plant Meat Preparations RTE Products Fishery Products Re-Wrapping Establishment Dairy Products Egg Products Audit Date Outcome AuditFrequency Next Audit Date 1.1 1.2 1.3 1.4 1.5 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.1 2.11 2.12 2.13 2.14 2.15 2.16 2.17 2.18 2.19 2.2 2.21 2.22 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.9i 3.1 3.11 3.12 3.13 3.14 3.15 3.16 3.17 3.18 3.19 3.2 3.21 3.22 3.23 3.24 3.25 3.26 3.27 3.28 3.29 3.3 3.31 3.32 3.33 3.34 3.35 3.36 3.37 3.38 3.39 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 4.1 4.11 4.12 4.13 4.14 4.15 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 5.1 5.11 5.12 5.13 5.14 5.15 5.16 5.17 6.1 6.2 6.3 6.4 6.5 7.1 7.2 7.3 7.4 7.5
1002 Wilson's Of Sloane Street London Greater London England CP No No No Yes Yes Yes Yes No No No No No No No Yes No No No No No 15/01/2015 Generally Satisfactory 12 15/01/2016 Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Minor Compliant Compliant Not Applicable Compliant Compliant Compliant Compliant Compliant Compliant Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Not Applicable Compliant Compliant Compliant Major Compliant Minor Compliant Minor Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Compliant Minor Compliant Compliant Not Applicable Not Applicable Not Applicable Not Applicable