Gap Analysis Checklist

SELF- INSPECTION REPORT FORM
Meat and Meat Products

Date of Self-Inspection:
Name of the Establishment:
Address of premises:
Tel. No.:
Fax No.:
Category of licence (Central/ State)
License No.:
E-mail Address:
Name of the Manager / Authorized

Signatory:
No. of Shifts:
No. of Employees:
Kind of business:
Type of business ownership: Limited/ Private limited/ Public sector

undertaking/ Co-operative/ Partnership/
proprietorship/other.
FSMS Program Page 36

Please mark as Status as appropriate
In order X not in order
√
* If Status is marked not in order, please provide target completion date

1. LOCATION AND LAYOUT OF FOOD ESTABLISHMENT Status
a) The factory is ideally located away from industries which are emitting harmful
gases, obnoxious odour, chemical etc.
b) The nature of ceiling roof is of permanent nature (Iron sheet/Asbestos sheet/

R.C.C).
c) The floor of building is cemented, tiled or laid in stone/ pakka floor.
d) The production area walls are smooth, made with impervious material up to a
height of not less than five feet and the junction between the walls and floors are
curved.
e) The premises of the factory is adequately lighted and ventilated, properly white
washed or painted.
f) Provision for disposal of refuse and effluents is available.
g) The food production/ food service area provided with adequate drainage
facility.
h) In case cooking is done on open fire, proper outlets for smoke/ steam etc, like
chimney, exhaust fan etc are installed and the fans installed at a suitable
height.
i) Doors are provided with automatic door closer.
j) Doors, Windows and other openings are fitted with net or screen to prevent
insects etc.
k) Antiseptic/ disinfectant foot bath is provided at the entrance.
l) Sufficient number of latrine and urinals for worker are provided and located
outside the processing hall.
m) All the machinery is installed in such a manner which may allow continuous
flow of production and do not occupy more than 50% of the total production and
permits hygienic production and easy movement.
2. EQUIPMENT AND FIXTURES

a) Equipments kept clean, washed, dried and free from molds and fungi.
b) No such Container/ Vessel/ Equipments in use likely to cause metallic

contamination.

c) The table tops used for food preparation are made of close joint and
impervious material.
d) The equipments are made of stainless steel /galvanised iron/ non corrosive
materials.
e) Appropriate facilities for the cleaning and disinfecting of equipments and

instruments and preferably cleaning in place (CIP) system are adopted;
wherever necessary.
3. STORAGE SYSTEMS
a) Appropriate arrangement for storage of food & food ingredients provided and
adequately segregated and labelled.
b) Systems to adequately maintain time- temperature control at the time of storage.
c) Raw material, food additives and ingredients, wherever applicable are conforming to
regulations laid down under the act.
d) Containers used for storage are made of non toxic material.
e) Cold Storage facility, wherever necessary/ provided.
4. PERSONAL HYGIENE
a) Suitable aprons, head cover, disposable gloves & footwear are provided.
b) Adequate facilities for toilets, hand wash and footbath, with provision for
detergent/bactericidal soap, hand drying facility and nail cutter are provided.
c) No person suffering from any infection or contagious disease.
d) Arrangements are made to get the staff medically examined once in six
months to ensure that they are free from infectious, contagious and other diseases.
e) The staff working in such factory are inoculated against the enteric group of disease
and vaccinated.
f) No employee of such factory who is suffering from a hand or face injury, skin
infection or clinically recognizable infectious disease.
5. WATER SUPPLY
a) Adequate supply of potable water.
b) Appropriate facilities for safe & clean storage of water.
c) The water is examined chemically and bacteriologic ally by a NABL Accredited

laboratory.
d) Ice and steam wherever in use during processing is made from potable water.
a) Identifying marks have been applied to the pipelines for easy identification of
potable and non-potable water.

6. PEST CONTROL SYSTEM
a) Treatment with permissible chemical, physical or biological agents within the
permissible limits are carried out.
b) Adequate control measures are in place to prevent insect and rodents from
the processing area.
7. CONVEYANCE AND TRANSPORTATION

a) Conveyance & transportation of food being done in an appropriate
state of
cleanliness, particularly if the same vehicle has been used to carry
non-food items.
b) The conveyance and transportation are provided with temperature
control
system.
8. CLEANING AND MAINTENANCE
a) Cleaning and sanitation programme is drawn up, observed and the
record of
the same is properly maintained.
b) Food preparation areas are cleaned at regular intervals, with
water, and detergent and with the use of a disinfectant.
9. OPERATIONAL FEATURES
a) The source and standards of raw material used are of optimum
quality and as per Regulation and standards laid down under the
Act.
b) Test report from own or NABL accredited/ FSSAI notified labs
regarding microbiological contaminants in food items are
c) available.
Arrangements for monitoring Temperature & Relative Humidity
10. AUDIT/ DOCUMENTATION AND RECORDS

a) Records of daily production, raw material utilized and sales are
available.
b) A periodic audit of the whole system according to the Standard
Operating
Procedure conducted regarding Good Manufacturing Practices/Good
c) Hygienic
Appropriate records of food processing/ preparation, food quality,
laboratory
Practices (GMP/ GHP) system.
test results, pest control etc. for a period of 1 year or the shelf -
d) life
Records
of the of sale and
product; purchaseisthat
whichever the food product sold to registered/
more.
licensed vendor and raw material purchased from registered/
licensed supplier.
e) Recall plan.
11. PRODUCT INFORMATION AND CONSUMER AWARENESS
a) All packaged food products carrying label and requisite information as
per
Regulations are made.
12. TRAINING

a) Food production personnel and production floor managers/
supervisors underwent appropriate food hygiene training.
13. ADDITIONAL REQUIREMENTS FOR MEAT AND MEAT PRODUCTS

1) Condition of animal house, holding pens, quarantine pens
(Hygienic/
unhygienic) and their adequate distance from the processing plant.
2) Incinerator or burial pits for disposal of condemned carcasses wastes
exists.
3) The raw meat department, filling department and cooked meat
department
4) are
Meat (Source of
partitioned Supply) and have separate entry and exit.
adequately
a) No. of animals to be slaughtered per day
b) Method of Slaughter (Halal /Jhatka etc.)
c) Adequate facilities/ equipments are available for slaughter

according to
d) production
Adequate facilities
capacityfor ante /post mortem examination
e) No. of VETs, their name and VCI registration number etc.
f) Record keeping (arrival and raw meat examination )

arrangements are adequate
5) Integration with Slaughter House; if any.
6) Arrangement for meat inspection - a qualified Vet or services of

technically qualified person are provided
7) Are the equipments at a sufficient height to check for any leftover
of meat
8) products
Clean and sufficient drums or receptacles, provided for storing the
glands, waste, tissues, bones blood clots etc. are available
separately in each department (Slaughter hall, deboning, cooking
and filling departments etc.)
9) Trolleys/ suitable arrangements provided for quick transportation
/removal of the above material
10) The storage receptacle/trolleys are properly marked for slaughter ,
clean and
unclean etc. to avoid cross contamination and easy identification
11) Separate cold storage provided for raw and cooked meat.
12) Condition of cold storage

i) (clean/unclean)
ii) meat properly stored or not
13) The additives, curing agents etc., are properly labelled and packed
to avoid access and contamination by rodents and insects.

Sample Flowchart for Meat Production
1. Receiving Live Cattle
2. Stunning / Bleeding
OR Shooting/Bleeding
4. Head 3. Head / Shank

Processing Removal
5. Skinning
9. Trim Zero
Toerance 6. Evisceration 7. Variety Meats
(Performed Processing
concurrently
with step 4)
8. Splitting
9. Trim Zero
9. Trim
Tolerance
Zero Tolerance
(Performed
concurrently with
step 7)
10. Final Wash
11. Organic Acid Spray
11. Organic
11. Organic Acid
Acid Spray 12. Chilling
Spray

Sample FSMS Plan for Slaughtering Units
Operational Monitoring Responsibilit

Step Hazard Control Measure Critical Limit Method Corrective Action y Record
Carcass fecal material, Carcass washing w Zero visible perform a Re-process to Vet In-charge Slaughter
Trimming ingesta, present material visual remove deviation. Log
inspection of No product that is
each carcass injurious to health Corrective
or otherwise Action Log
adulterated as a
result of the
deviation will be
permitted to enter
commerce.
Hot Water / Microbial Each carcass half or Temperature of visually Re-process to Vet In-charge Slaughter
Organic contamination quarter is sprayed water confirm that remove deviation. Log
Acid Spray from thoroughly with an Concentration each carcass, No product that is
evisceration organic acid solution of Organic Acid carcass half is injurious to health Organic
prepared according to thoroughly or otherwise Acid Spray
the Organic Acid Spray sprayed with adulterated as a SOP Log
SOP or 150F hot water hot water or result of the
an organic deviation will be Corrective
acid solution permitted to enter Action Log
commerce.
Re-process to
remove deviation.
No product that is
injurious to health
or otherwise
adulterated as a
result of the
deviation will be
Microbiological Chiller Carcass permitted to enter Chiller
Chilling Growth 7C for 12 hours temperature temperatures commerce Vet In-charge Temp lpogs
Re-process to
Check remove deviation.
cleanliness of No product that is Despatch
Trucks injurious to health Log
Check ice or otherwise Ice Quality
Transport is in clean, quality adulterated as a Checks
covered trucks and use Time and Monitor result of the GMP
Physical and of potable ice where temperature of duration of deviation will be checklist for
Transport Microbiological necessary transport transporting permitted Vet In-charge Transporter

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SELF- INSPECTION REPORT FORM

Meat and Meat Products

Name of the Establishment:

Name of the Manager / Authorized

Type of business ownership: Limited/ Private limited/ Public sector

FSMS Program Page 36

* If Status is marked not in order, please provide target completion date

b) The nature of ceiling roof is of permanent nature (Iron sheet/Asbestos sheet/

i) Doors are provided with automatic door closer.

k) Antiseptic/ disinfectant foot bath is provided at the entrance.

2. EQUIPMENT AND FIXTURES

b) No such Container/ Vessel/ Equipments in use likely to cause metallic

FSMS Program Page 37

e) Appropriate facilities for the cleaning and disinfecting of equipments and

b) Systems to adequately maintain time- temperature control at the time of storage.

d) Containers used for storage are made of non toxic material.

e) Cold Storage facility, wherever necessary/ provided.

c) No person suffering from any infection or contagious disease.

b) Appropriate facilities for safe & clean storage of water.

c) The water is examined chemically and bacteriologic ally by a NABL Accredited

FSMS Program Page 38

7. CONVEYANCE AND TRANSPORTATION

10. AUDIT/ DOCUMENTATION AND RECORDS

FSMS Program Page 39

13. ADDITIONAL REQUIREMENTS FOR MEAT AND MEAT PRODUCTS

b) Method of Slaughter (Halal /Jhatka etc.)

c) Adequate facilities/ equipments are available for slaughter

e) No. of VETs, their name and VCI registration number etc.

f) Record keeping (arrival and raw meat examination )

6) Arrangement for meat inspection - a qualified Vet or services of

12) Condition of cold storage

FSMS Program Page 40

1. Receiving Live Cattle

4. Head 3. Head / Shank

11. Organic Acid Spray

FSMS Program Page 41

Operational Monitoring Responsibilit

FSMS Program Page 42

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