Template

Butchery Hygiene Check

by Quality Department, from the Community

10+

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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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

About author

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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.

Template
Butchery Hygiene Check Food Safety Audit
This butchery hygiene checklist supports consistent food safety and quality across high and low risk areas. It covers locker rooms, boot wash, prep, deboning, burger and sausage rooms, dry aging, packing, fridges, freezers, raw chill, tempering, ingredients, and goods-in. Items include floors and drains, walls and ceilings, PPE and personal hygiene, sinks and bins, equipment sanitation, temperature controls, labeling and BBD checks, cleaning tools, and record keeping. Use it to verify compliance, identify issues, and maintain high standards in meat processing operations.
by Quality Department, from the Community
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Template
Butchery Hygiene Checklist
This butchery hygiene checklist helps meat processing and retail teams maintain food safety. It covers personal hygiene standards, equipment and surface sanitation, storage and thawing temperatures, separation of raw and ready-to-eat foods, color-coded utensils, labeling and stock rotation, and recordkeeping for compliance.
by Collins Beza, from the Community
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Template
Daily GMP Audit: Packing Room Checklist
This daily GMP audit checklist is designed for food packing rooms to support consistent compliance and product quality. It covers PPE availability and condition, staff hygiene and dress code, handwashing competency, and policies on jewelry, nail polish, and mobile devices. Inspect production areas for floor, wall, and ceiling cleanliness, pest and cobweb control, drain grid sanitation, and effective waste removal. Verify storage practices, including cool room temperatures and correct finished product storage per labels. Confirm equipment calibration and performance for scales, Oxybaby, and metal detectors. Review transfer points for cleanliness and record additional comments, dates, and signatures to maintain strong GMP and food safety standards.
by Simar Dhanoa, from the Community
Downloads: 30+
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Template
Weekly Food Factory Audit Checklist
Conduct a comprehensive weekly audit across food factory areas including changing rooms, burger and sausage production, ingredient handling, chillers and freezers, smoking and bacon rooms, catering and wholesale zones, and goods in and out. Verify PPE and hygiene practices, handwashing and sterilizers, cleanliness, condensation control, storage off the floor, pallet condition, traceability and durability labeling, allergen control, and product temperatures. Include checks for ready to eat areas, dry aging, tray wash, and outside areas, plus pest control and staff behaviors.
by Andy Broomfield, from the Community
Downloads: 10+
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Butchery Hygiene Check

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