Checklist: Hygiene and cold chain
The daily check that keeps the meat safe and the documentation in order
Hygiene and cold chain are the foundation of a slaughterhouse. With a fixed checklist you ensure that nothing is forgotten and that self-control is in order.
§Temperature
- 01Check and record cooling and freezing temperatures.
- 02Keep meat out of the cooler for as short a time as possible.
- 03Cool processed products down quickly.
§Separation and cleaning
- 01Keep raw and ready-to-eat separate.
- 02Use clean tools and cutting boards for each task.
- 03Clean and disinfect surfaces between tasks.
- 04Wash hands often and thoroughly.