Meat Food Safety Inspection

Use this meat food safety inspection checklist to assess hygiene and employee practices, sanitation methods, temperature control, and prevention of contamination and cross contact in meat departments and butcher operations. Verify date coding and product identification, proper chemical labeling and storage, and that food items are held at correct temperatures during receiving, storage, preparation, and display. Evaluate physical facilities including floors, walls, ceilings, equipment, drains, coolers, and display cases. Confirm allergen controls, availability and calibration of thermometers, and use of test strips and sanitizing solutions. Review grind and temperature logs, cleaning charts, and managerial oversight to ensure ongoing compliance with food safety standards.