Butchery Hygiene Check Food Safety Audit
by Quality Department, from the Community
This butchery hygiene checklist supports consistent food safety and quality across high and low risk areas. It covers locker rooms, boot wash, prep, deboning, burger and sausage rooms, dry aging, packing, fridges, freezers, raw chill, tempering, ingredients, and goods-in. Items include floors and drains, walls and ceilings, PPE and personal hygiene, sinks and bins, equipment sanitation, temperature controls, labeling and BBD checks, cleaning tools, and record keeping. Use it to verify compliance, identify issues, and maintain high standards in meat processing operations.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.