council services

Butchers HACCP Plans

Butchers HACCP Plans

This HACCP template pack for butchers is designed to help you to comply with current food law. Currently legislation requires you to have in place a food safety management system based on HACCP principles, and maintain the records which accompany this, as well as practices which you carry out such as adequate segregation of raw and cooked foods and prevention of cross contamination.

Although you may not need all of these templates, they are available for you to adapt to suit your business and make your own, as we recognise the fact that 'one size' does not always fit all. The sheets have been designed so that they are easy to edit, and examples given on the forms can be deleted if necessary.

HACCP Plan Templates

(pdf, 61kb)

Cleaning Checklist

(pdf, 24kb)

Cleaning Schedule

(pdf, 18kb)

Cooking & Cooling

Log

(pdf, 14kb)

Refrigeration/Freezer Temperature Log

(pdf, 14kb)

Equipment Calibration Log

(pdf, 21kb)

Pre-employment

Health Questionnaire

(pdf, 15kb)

Staff Sickness

Record

(pdf, 26kb)

Staff Hygiene Rules

(pdf, 17kb)

Staff Training Chart

(pdf, 22kb)

Individual Training

Record

(pdf, 18kb)

Glass/Plastic Breakage Policy

(pdf, 14kb)

Maintenance Checklist

(pdf, 23kb)

Maintenance Plan

(pdf, 21 kb)

Pest Control Checklist

(pdf, 22kb)

If you have difficulty in completing the forms, or any queries with regards to a written food safety management system, your Food Safety Team is available to advise you where necessary. Hard copies are available on request.

Food Premises Approval

All food premises which produce products of animal origin and supply to another food business may need approval; especially if they are supplying other businesses outside of their local area, or if the supply to other businesses is greater than 25% of their business. Premises which are only supplying the ultimate consumer are exempt.

If you wish to apply for approval or require more information you can contact the Food Safety Team