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Butchery Food Safety Checklist
Using a butchery food safety checklist will help the food operators in all aspects of the services: from buying meat to cooking it on an open fire or inside a commercial oven. Hence, this checklist will help in minimizing the potential spread of animal diseases and ensure hygienic production.

Watch How
The Template Work

Watch How
The Template Work

Why you Should Use This Template?

Butchery is a vital part of the food industry. Cuts, grinds and mince are all common parts of modern-day cooking. As such, butchers have become an integral part of most restaurant kitchens around the globe. Hence, there is a great demand for food safety checklists for butchery. A butchery food safety checklist can potentially help you avoid costly mistakes when handling meat products that could otherwise lead to significant financial losses or illness among your customers or employees alike. This checklist also makes sure that the Butchers are following proper sanitation standards and the meat is safe for selling and consumption. Therefore, the number one priority of any food business owner is to maintain the safety and quality of the products they serve to their clients, customers and guests.

1

Always on track
This checklist will help in recording the hygiene and safety procedures followed by the staff

2

Always on time
Create a checklist and schedule it for your staff to follow

3

Always compliant
Generate inspection-ready reports and analytics

How this Template Works

Butchery Food Safety Checklist
This smart digital food safety checklist for butchers is used to create an audit report on butchery that takes place in restaurants. This audit report covers everything from warehouse storage of dry goods to the cutting of meat keeping food safety in mind.

A butchery food safety checklist will help in the safe handling of raw meat and ready to eat products at butchery shops. The main objective of using this checklist is to avoid the cross-contamination of E Coli 0157. Also, such viruses can lead to serious illness and death. Hence, it is important for the food business owner to take all stringent measures during all the stages of food production to control the particular risk of contamination.

As butchery premises undertake a wide range of food production activities. For example, in cooking and cooling joints of meats or salad the risk of cross-contamination from raw meat handling activities is very significant. Therefore, all the preventive measures help food business owners to remain compliant with food hygiene law. And keep the raw material free from contamination which leads to safe food.

This food safety checklist for butchers is purely based on the HACCP which comprises of following 7 steps:

  1. Identification of hazards i.e. what could go wrong?
  2. Identification of critical control points (CCP) i.e. Important things where things can go wrong.
  3. Setting up of critical limits at each critical control points (CCP).
  4. Monitoring of CCPs to avoid the occurrence of problems.
  5. Corrective action against each wrong step (if mistakenly taken)
  6. Verification of implemented HACCP Plan.
  7. Keep a record of all the above activities.

Apart from this, food operator must keep records of all staff training including instruction on Basic Hygiene Rules and hand washing techniques. Staff must always wash their hands before and after preparing meat as it is one of the best ways to prevent food poisoning bacteria from spreading. All staff must wear clean clothes when working with food. Ideally, they should change into clean work clothes before starting work and not wear these clothes outside meat preparation areas. As a result, this butchery audit checklist will help in protecting the food business’s reputation.

  • Easy to use
  • Created by industry experts
  • Exportable report in PDF, CSV and Excel
  • Fully-customizable and 100% approved

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