Food Auditing

Audit Report
Aud 9-3
Establishment Details
Approval Number / Stall No
Establishment Name
Approved Activities / Audited Operations
Approved Audited Approved Audited
VC removal
Red Meat Slaughterhouse
> 12 mth sheep/goats
BSE Testing
Poultry Meat Slaughterhouse
Game Handling Establishment Approved Audited
Red Meat Cutting Plant VC removal
Poultry Meat Cutting Plant Wild Game Cutting Plant
Minced Meat Establishment Meat Preps Establishment
MSM Establishment Approved Audited
Processing Plant RTE Products
Cold store Re-Wrapping Establishment
Wholesale Market Fishery Products
Dairy Products
Egg Products
Have all approved operations been audited?
If not, please provide details
Is the establishment approved / authorised for all activities carried out?

If not, please provide details
Food Business Operator or their Representative

Has the FBO confirmed a change in legal entity since last audit?
If Yes, please provide details
Method of Receipt of audit

Email(s)
Previous Audit Details

Date of Previous Audit
Previous Audit Frequency
Current Auditor
Name in BLOCK letters
Contact Tel. No
Contact Email Address
Date(s) IAUD * GB only
From To SH CP GHE GAUD*
Audit Preparation
Audit On Site Visit
Rev 05/14 Audit Write-up
Information held by the Food Standards Agency, including audit reports, is subject to the provisions of the Freedom of Information Act 2000 and the
Environmental Information Regulations 2004 and may be published and/or disclosed in response to a request
No. of Non Compliances (NCs)
Section Compliant Minor Major Critical
1 Animal Health and Identification 0 0 0 0 View
2 Animal Welfare 0 0 0 0
3 Hygienic production 0 0 0 0
4 Environmental hygiene / Good hygiene practices 0 0 0 0
5 HACCP based procedures 0 0 0 0
6 Animal By-products 0 0 0 0
7 TSE/SRM Controls 0 0 0 0
Corrective Action Report* 0 0 0
* One or more related non compliances may be grouped under a single CAR Ref.
When viewed collectively a number of related minor non compliances may represent a major non compliance
When viewed collectively a number of related major non compliances may represent a critical non compliance
No. of New and On-going CAs 0 No. of Completed CAs 0
Audit Outcome Month of Next Full Audit

based on numbers of non compliances in the CAR
Minimum Full Audit Frequency
Slaughterhouses /
Follow Up Partial
Standalone Game Handling Est.
Audit Outcome Tolerance for audit outcome Audits of critical
Cutting Plants / Co-located Cutting
and major NCs
Plants
No majors or critical on day of audit or during audit
Good 12 months 18/12 months N/A
period
No more than 2 majors during audit or during audit
Generally Satisfactory period rectified promptly 12 months Within 3 months*
No critical during audit period
3-6 majors during audit or during audit period

Improvement Necessary 3 months Within 1 month
No critical during audit period
1 critical or
Urgent Improvement Necessary 2 months Within 1 month
>6 majors during audit or during audit period
* For SH/GHE and co-located CPs the closure of the NCs can be done by the auditor based on the information supplied by the resident OV
Summary of audit findings and opening and closing meeting with FBO / Representative(s)
Names & positions of people

attending closing meeting
Agreed Date of Partial Audit

FOR OFFICE USE ONLY - COMMENTS FOR NEXT UNANNOUNCED INSPECTION
1. Animal Health and Identification (Slaughterhouse / Game Handling Establishments)
Supporting Evidence - from operational reports during the audit period and information gathered at
Potential spread of animal disease is minimised Assessment CAR Ref(s)
audit (including legislative requirements)
Only correctly identified animals / carcases with all

relevant documentation (passports, FCI, Trained
1.1
hunters’ declaration) are accepted for slaughter or
processing (at Game Handling Establishments)
FBO takes appropriate action over fitness of animals to

1.2 be accepted for slaughter based on FCI information and
own pre-slaughter checks
Animal health restrictions in disease control area are

1.3
implemented by slaughterhouse operator
Slaughterhouse operators transporting

poultry/lagomorphs ensure suitable crates/modules are
1.4 used. All equipment used for collecting/delivery are
cleaned, washed and disinfected immediately after use
and if necessary before re-use
1.5
Cleansing and disinfection of red meat livestock vehicles
(England and
following applicable legislative requirements for the
Wales only)
slaughterhouse operator
Additional Comments
Compliant - food business is operating in accordance with its food safety management systems, food safety standards and has met the requirements of the regulations.
Minor – not likely to compromise public health (including food safety) or animal health or welfare or lead to the handling of unsafe or unsuitable food. A minor non-compliance is an isolated low risk situation and does not compromise
achieving control measures of the food safety program i.e. overall the food safety program is still effective in controlling the food safety hazards. When viewed collectively a number of related minor non-compliances may represent a major
non-compliance.
Major - likely to compromise public health (including food safety) or animal health or welfare or may lead to the production and handling of unsafe or unsuitable food if no remedial action is taken . When viewed collectively a number of
related major non-compliances may represent critical non-compliance.
Critical - contravention poses an imminent and serious risk to public health (including food safety) or animal health or welfare.
2 Animal Welfare (Slaughterhouse only)
Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009
Supporting Evidence - from operational reports during the audit period and information gathered at audit
General requirements for killing and related operations in slaughterhouses. Assessment CAR Ref(s)
(including legislative requirements)
Animals spared any avoidable pain, distress or suffering during

2.1
their killing and related operations.
Standard operating procedures (SOPs) are developed,

2.2
implemented and maintained
Designated Animal Welfare Officer (AWO) ensuring compliance

2.3
with welfare regulations.
Personnel demonstrate appropriate level of competency

2.4
(including Certificates of Competence).
Lairage conditions and handling of animals
Structures of the building safeguard animal welfare (adverse

2.5 weather protection, adequate ventilation, lairage conditions).
Adequate unloading facilities (suitable ramps, containing rails,
2.6
isolation pens).
2.7 Scheduled arrival / waiting times safeguard animal welfare.
Condition and health of animals assessed on intake and during

2.8 lairaging, prompt action is taken to relieve suffering where this is
required.
Crates/modules are in acceptable condition and handled

2.9
appropriately when being moved.
Lairaging conditions/pen provisions are adequate (bedding,

2.10
water, food provision - if left overnight).
Movement of animals (including the correct procedures and use

2.11
of instruments to make the animals move).
Slaughter process
Restraining facilities and equipment are adequately designed,

2.12 constructed and maintained (including shackle lines and
records)
2.13 Restraining procedures ensure welfare of animals is protected.
Stunning equipment is adequately designed, constructed and

2.14 maintained (including warning devices and maintenance
records).
Stunning methods ensure quick and effective loss of
2.15 consciousness and sensibility followed by death (stunning and
simple stunning).
2.16 Provisions for back-up stunning equipment and its use.
2.17 Monitoring checks (including actions following checks).
2.18 Bleeding.
Religious Slaughter
Restraining equipment and procedures ensure welfare of

2.19
animals is protected.
2.20 Provisions for back-up stunning equipment and its use.
2.21 Bleeding.
2.22 Monitoring checks (including actions following checks).
Additional Comments
Minor – not likely to compromise public health (including food safety) or animal health or welfare or lead to the handling of unsafe or unsuitable food. A minor non-compliance is an isolated low risk situation and does not compromise achieving control
measures of the food safety program i.e. overall the food safety program is still effective in controlling the food safety hazards. When viewed collectively a number of related minor non-compliances may represent a major non-compliance.
Major - likely to compromise public health (including food safety) or animal health or welfare or may lead to the production and handling of unsafe or unsuitable food if no remedial action is taken . When viewed collectively a number of related major non-
compliances may represent critical non-compliance.
3. Hygienic Production
Slaughterhouse / Game Handling Establishment Hygiene

FBO controls during processing Assessment CAR Ref(s)
Animals to be slaughtered / wild game are clean and/or FBO

3.1 has HACCP based procedures in place to avoid
contamination of carcasses from dirty animals
All handling and processes from slaughtering to despatch are

3.2 done in a way that avoids the contamination of meat and offal
entering the food chain.
Any visible contamination removed without delay by trimming

3.3
or alternative means having an equivalent effect
Where relevant, all edible co-products are handled

3.4 hygienically and subject to relevant controls (including raw
materials intended for further processing)
Enabling Post-mortem inspection Assessment CAR Ref(s)
Correlation and correct presentation of parts of slaughtered

red meat animals required to be inspected.
3.5
Correct presentation of carcases and accompanying offal of
birds for post-mortem inspection
FBO post-processing controls Assessment CAR Ref(s)
Carcass and offal are chilled, stored and dispatched within the
3.6 required temperatures and in a manner that avoids cross-
contamination
All products have Health Mark or Identification Mark as

3.7
appropriate
FBO traceability system allows identification of any person

3.8 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
3.9
appropriate action on receipt of results is being taken.
All statutory Trichinella sampling and testing is carried out and

3.9i
Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene / MSM
Processing compliance with (EC) 853/2004 Annex III. Supporting Evidence - from operational reports during the audit period and information gathered at
Assessment CAR Ref(s)
Sections I, II, III, IV, V, VI audit (including legislative requirements)
Legal temperature controls are maintained throughout the

3.10
process from intake to dispatch for all products and rooms
Controls ensure that risk of cross contamination is minimised,

3.11 prevented or reduced to acceptable levels during operation
and appropriate action taken should contamination occur
Only permitted raw materials, including water and other

3.12 ingredients, are used for minced meat, meat preparations,
MSM and meat products

3.13
Wrapping and Packaging materials not to be a source of

3.14 contamination, stored and handled in such a way that product
contamination is avoided
Re-usable wrapping and packaging materials for foodstuffs

3.15
are easy to clean and disinfect and are clean at point of use
3.16 Separation of exposed from packaged product

3.17 Identification marking complies with the legislation
Labelling of products that require cooking before eating

3.18
complies with the legislation
FBO traceability system allows identification of any person

3.19 from whom they have been supplied with food products, and
businesses to which their products have been supplied
RTE Products Assessment CAR Ref(s)
Controls provide assurance that critical limits are achieved:

3.20
pasteurisation and cooling rates for RTE products
3.21 Adequate separation of RTE and non RTE products
Other Products of Animal Origin

Fish and Fisheries Products
Processing compliance with (EC) 853/2004, Annex III, Section VIII Assessment CAR Ref(s)
Legal temperature controls are maintained throughout the

3.22
process from intake to dispatch for all fishery products
Controls ensure that heading, gutting and filleting are carried

3.23
out hygienically.
FBO has controls in place to ensure that fishery products

3.24 susceptible to parasite infestation are subject to the required
temperature treatment
Cooking and handling of crustaceans (e.g. crabs) carried out

3.25
hygienically and temperature requirements adhered to.
3.26
Wrapping and Packaging materials not to be a source of

3.27 contamination, stored and handled in such a way that product
contamination is avoided
FBO has controls in place to ensure that the health standards

3.28 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

3.29
regulations
Milk and Dairy Products

Processing compliance with (EC) 853/2004, Annex III, Section IX Assessment CAR Ref(s)
Raw milk originates from healthy animals, does not contain

3.30 residues and complies with the requirements of the
Regulations
3.31 Legal temperature controls for the milk are maintained
Heat treated milk used for the production of dairy products,

3.32
complies with the requirements of the Regulations
Raw cow’s milk used for the manufacturing of dairy products

3.33
complies with the criteria set in the HACCP plan

3.34

3.35
regulations
Eggs and Egg Products
Processing compliance with (EC) 853/2004, Annex III, Section X Assessment CAR Ref(s)
Raw eggs for retail or catering establishments are stored and

3.36
labelled as required by the Regulations
Eggs and raw materials for the manufacture of egg products

3.37
comply with the requirements of the Regulations

3.38

3.39
regulations
Additional Comments
non-compliance.
4 Environmental hygiene / Good hygiene practices
Structure: Assessment CAR Ref(s)
Design and layout permit good food hygiene practice

4.1 and protect against contamination between and during
operations
Room size and number sufficient for different

4.2
processes, species and throughput
Water supply: potability water supply is assured Assessment CAR Ref(s)
FBO has operating procedures in place to ensure there

4.3
is an adequate supply of potable water.
The implementation of the operating procedures is

4.4
effective and supported by records.
Maintenance: arrangements protect food from contamination Assessment CAR Ref(s)
FBO has operating procedures in place to ensure their

4.5 premises, fittings and equipment are maintained in good
repair and condition.

4.6
Cleaning: arrangements protect food from contamination Assessment CAR Ref(s)
FBO has operating procedures in place to ensure their

4.7 premises, fittings and equipment are kept clean and
when necessary disinfected

4.80
Pest Control: arrangements protect food from contamination Assessment CAR Ref(s)
4.9 FBO has operating procedures in place to control pests

4.10
Staff training/instruction and supervision Assessment CAR Ref(s)
FBO has operating procedures in place to supervise,

4.11 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

4.12 responsible for the development and maintenance of
HACCP - based procedures

4.13
Health arrangements Assessment CAR Ref(s)
FBO has operating procedures in place to ensure that

no person suffering from or being a carrier of a disease
4.14
likely to be transmitted through food is permitted to
handle or enter a food-handling area

4.15
Additional Comments
achieving control measures of the food safety program i.e. overall the food safety program is still effective in controlling the food safety hazards. When viewed collectively a number of related minor non-compliances may represent a
major non-compliance.
5 Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments)
Documented HACCP based procedures cover all foods

5.1 supplied for human consumption. Specific slaughterhouse
HACCP based procedure requirements are also included
Principle 1 - identify any hazards that must be prevented, Supporting Evidence - from operational reports during the audit period and information gathered at audit
eliminated or reduced to acceptable levels (including legislative requirements)
5.2 HACCP team and description of product(s) provided
Flow diagrams (description of manufacturing process)

5.3
available
All hazards that are essential to be controlled by HACCP

based procedures have been identified
5.4
(Physical, Microbiological & Chemical)
Principle 2 - Identify the Critical Control Points (CCPs) at the step

or steps at which control is essential to prevent or eliminate a Assessment CAR Ref(s)
hazard or to reduce it to acceptable levels
Correct identification of CCPs or control points at the step or

5.5
steps at which control is essential for food safety
Principle 3 - Establish critical limits at CCPs (or legal limits at CPs)

which separate acceptability from unacceptability for the Assessment CAR Ref(s)
prevention, elimination or reduction of identified hazards
Critical limits set up to reflect legal requirements, and/or to
5.6
separate acceptability from unacceptability
Principle 4 - establish and implement effective monitoring Supporting Evidence - from operational reports during the audit period and information gathered at audit
procedures at CCP/CPs (including legislative requirements)
Monitoring procedures at CCPs or control points (who,

5.7
where, when, how often) correctly established
Monitoring procedures are effective and supported by

5.8
records
Principle 5 - Establish corrective actions when monitoring Supporting Evidence - from operational reports during the audit period and information gathered at audit
indicates that a CCP is not under control (including legislative requirements)
Corrective action procedures established, for when

5.9 monitoring indicates that a CCP or control point is not under
control
5.1 Corrective actions are effective and supported by records
Principle 6 - Establish procedures that are carried out regularly to Supporting Evidence - from operational reports during the audit period and information gathered at audit
verify that principles 1 - 5 are working effectively (including legislative requirements)
Validation and verification procedures have been

5.11 established to regularly demonstrate that the above
measures are working effectively
If part of FBOs procedures, arrangements for microbiological
5.12 sampling and analysis of results are established and
implemented
Verification procedures, including microbiological sampling,
5.13
are effective and supported records
Principle 7 - Establish documents and records commensurate with

the nature and size of the food business to demonstrate the Assessment CAR Ref(s)
effective application of principles 1 - 6
Staff procedures for day to day control of food safety

5.14 hazards are recorded and kept up to date
(SOPs / RMOPs etc)
Records are established for keeping note of day to day

5.15
checks and activities for the HACCP based controls
Management records are established for keeping note of

5.16 supervisory checks and corrective actions e.g. diary, check
sheets etc)
Review Assessment CAR Ref(s)
HACCP plans are reviewed and if necessary amended in

5.17 response to changes to Suppliers / products / operations /
equipment / law etc or following complaints
Additional Comments
non-compliance.
6. Handling of Animal By-Products / waste to protect human and animal health Assessment (including legislative requirements) CAR Ref(s)
Animal By-Products are removed from food production areas as

6.1
quickly as possible, avoiding cross contamination
Animal By-Product containers are leak proof, closable, kept in sound

6.2 condition, cleaned and disinfected as often as necessary. Waste
stores are pest proof.
Animal By-Products, including SRM, are correctly identified,

6.3 vnnvn
segregated and categorised
Animal By-Products, including SRM, are correctly stained where

6.4
necessary
Animal By-Products, including SRM, are dispatched to approved

6.5
premises with correctly completed commercial documentation
Additional Comments
Minor – not likely to compromise public health (including food safety) or animal health or welfare or lead to the handling of unsafe or unsuitable food. A minor non-compliance is an isolated low risk situation and does not compromise achieving
control measures of the food safety program i.e. overall the food safety program is still effective in controlling the food safety hazards. When viewed collectively a number of related minor non-compliances may represent a major non-
compliance.
Major - likely to compromise public health (including food safety) or animal health or welfare or may lead to the production and handling of unsafe or unsuitable food if no remedial action is taken . When viewed collectively a number of related
major non-compliances may represent critical non-compliance.
7. TSE / SRM Controls Assessment (including legislative requirements) CAR Ref(s)
FBO ensures meat entering the food chain is free

7.1
from SRM
Animals requiring BSE testing intended for the food

7.2 chain are tested for BSE/TSE, and processed as per
the RMOP
Meat from all animals tested for BSE/TSE does not

7.3
enter the food chain unless tested negative
Imported carcases meet requirements for the removal

7.4
of SRM
Vertebral column from over 30 month cattle is

7.5
removed and stained
Additional Comments
achieving control measures of the food safety program i.e. overall the food safety program is still effective in controlling the food safety hazards. When viewed collectively a number of related minor non-compliances may represent a
major non-compliance.
FBO Food Safety Management System - Corrective Action Report (CAR)
Approval No. Date 0
* One or more related non compliances may be grouped under a single CAR Ref
**When viewed collectively a number of related minor non compliances may represent a major non compliance
**When viewed collectively a number of related major non compliances may represent a critical non compliance
Deficiency Target Agreed Date
CAR ref* Ref(s). Corrective Action Required completion with FBO Compliance
(mm/yy/1…) (e.g. 2.1 Note: Work of equivalent effect would be acceptable Assessment** date (Y/N) achieved
Approval No. Date 0
Approval No. Date 0
Approval No. Date 0
Approval No. Date 0
Approval No. Date 0

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Audit Report

Is the establishment approved / authorised for all activities carried out?

Food Business Operator or their Representative

Method of Receipt of audit

Previous Audit Details

No. of New and On-going CAs 0 No. of Completed CAs 0

Audit Outcome Month of Next Full Audit

Minimum Full Audit Frequency

3-6 majors during audit or during audit period

Names & positions of people

Agreed Date of Partial Audit

Only correctly identified animals / carcases with all

FBO takes appropriate action over fitness of animals to

Animal health restrictions in disease control area are

Slaughterhouse operators transporting

Animals spared any avoidable pain, distress or suffering during

Standard operating procedures (SOPs) are developed,

Designated Animal Welfare Officer (AWO) ensuring compliance

Personnel demonstrate appropriate level of competency

Lairage conditions and handling of animals

Structures of the building safeguard animal welfare (adverse

2.7 Scheduled arrival / waiting times safeguard animal welfare.

Condition and health of animals assessed on intake and during

Crates/modules are in acceptable condition and handled

Lairaging conditions/pen provisions are adequate (bedding,

Movement of animals (including the correct procedures and use

Restraining facilities and equipment are adequately designed,

2.13 Restraining procedures ensure welfare of animals is protected.

Stunning equipment is adequately designed, constructed and

2.16 Provisions for back-up stunning equipment and its use.

2.17 Monitoring checks (including actions following checks).

Restraining equipment and procedures ensure welfare of

2.20 Provisions for back-up stunning equipment and its use.

2.22 Monitoring checks (including actions following checks).

Slaughterhouse / Game Handling Establishment Hygiene

Animals to be slaughtered / wild game are clean and/or FBO

All handling and processes from slaughtering to despatch are

Any visible contamination removed without delay by trimming

Where relevant, all edible co-products are handled

Correlation and correct presentation of parts of slaughtered

All products have Health Mark or Identification Mark as

FBO traceability system allows identification of any person

All statutory Trichinella sampling and testing is carried out and

Legal temperature controls are maintained throughout the

Controls ensure that risk of cross contamination is minimised,

Only permitted raw materials, including water and other

All statutory microbiological testing is carried out and

Wrapping and Packaging materials not to be a source of

Re-usable wrapping and packaging materials for foodstuffs

3.16 Separation of exposed from packaged product

Labelling of products that require cooking before eating

FBO traceability system allows identification of any person

Controls provide assurance that critical limits are achieved:

3.21 Adequate separation of RTE and non RTE products

Other Products of Animal Origin

Legal temperature controls are maintained throughout the

Controls ensure that heading, gutting and filleting are carried

FBO has controls in place to ensure that fishery products

Cooking and handling of crustaceans (e.g. crabs) carried out

Wrapping and Packaging materials not to be a source of

FBO has controls in place to ensure that the health standards

Identification marking complies with the requirements of the

Milk and Dairy Products

Raw milk originates from healthy animals, does not contain