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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