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FSA Audits of Approved Meat EstablishmentsMeat 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)
Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)	Not set	Not set	Not set	Not set	General requirements for killing and related operations in slaughterhouses.	Not set	Not set	Not set	Lairage conditions and handling of animals	Not set	Not set	Not set	Not set	Not set	Not set	Slaughter process	Not set	Not set	Not set	Not set	Not set	Not set	Religious Slaughter	Not set	Not set	Not set	FBO controls during processing	Not set	Not set	Not set	Enabling Post-mortem inspection	FBO post-processing controls	Not set	Not set	Not set	Not set	Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene / MSM	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Not set	RTE Products	Not set	Fish and Fisheries Products	Not set	Not set	Not set	Not set	Not set	Not set	Not set	Milk and Dairy Products	Not set	Not set	Not set	Not set	Not set	Eggs and Egg Products	Not set	Not set	Not set	Structure:	Not set	Water supply: potability water supply is assured	Not set	Maintenance: arrangements protect food from contamination	Not set	Cleaning: arrangements protect food from contamination	Not set	Pest Control: arrangements protect food from contamination	Not set	Staff training/instruction and supervision	Not set	Not set	Health arrangements	Not set	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	Not set	Not set	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	Not set	Principle 5 - Establish corrective actions when monitoring indicates that a CCP is not under control	Not set	Principle 6 - Establish procedures that are carried out regularly to verify that principles 1 - 5 are working effectively	Not set	Not set	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	Not set	Not set	Review	Handling of Animal By-Products / waste to protect human and animal health	Not set	Not set	Not set	Not set	TSE / SRM Controls	Not set	Not set	Not set	Not set