Use this comprehensive CBC Butcher Shop Inspection checklist to evaluate compliance with food hygiene and UK FHRS standards across butcher operations. Assess premises details, staff training and personal hygiene, HACCP development, CCPs, critical limits and monitoring, corrective actions and verification, cleaning and disinfection methods, pest control contracts and evidence, equipment and structural standards, fridges and freezers and temperature records, transport and vehicle hygiene, waste and animal by products handling, packaging and traceability, and recall procedures. Includes risk rating guidance and areas to record findings, photos, and notes.
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