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CBC Butcher Shop Inspection Checklist

by Stuart Adkins, from the Community

Downloads: 20+
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This CBC Butcher Shop Inspection checklist supports food businesses and inspectors in evaluating food hygiene and safety. It covers HACCP hazard analysis, CCPs, critical limits, monitoring and corrective actions, staff training, cleaning and disinfection, pest control, supplier and traceability checks, customer complaint handling, and structural requirements for open food rooms, equipment, fridges and freezers. Use it to document findings, verify compliance, and maintain high standards of food safety in butcher shop operations.

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Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
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Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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Community

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.