Use this butchery hygiene checklist to assess facility cleanliness and food safety across high and low risk areas. Review floors, drains, walls, PPE and handwashing, equipment sanitation, temperature probes and sterilizers, knives and boards, burger and mincer machines, vacuum pack and dip tanks, band saws, metal detectors, and IT equipment. Verify room temperatures, product labeling and best-before dates, records, and GMP compliance in prep, deboning, dry aging, packing, finished goods, raw chill, freezer and tempering rooms. Supports consistent audits and corrective actions for safer meat processing.
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