S. No.

Compliance Requirement

Checklist / Evidence

Effective pest-control programme

☐ Maintain an effective and continuous programme for control of insects, birds, rodents and other vermin.

Regular inspection

☐ Regularly inspect the meat processing unit and surrounding areas for signs/evidence of pest infestation.

Pest eradication measures

☐ Initiate eradication measures immediately upon detection of pests in the processing unit or surrounding areas.

Qualified supervision

☐ Physical, chemical or biological pest-control measures to be undertaken only by, or under direct supervision of, personnel having adequate knowledge of the health hazards and potential residues associated with such agents.

Regulatory compliance

☐ Conduct pest-control measures in accordance with recommendations of the competent/official authority having jurisdiction.

Inspector awareness

☐ Ensure the concerned inspector is kept informed/has knowledge of the pest-control measures undertaken.

Use of pesticides as last resort

☐ Use pesticides only where other effective precautionary methods cannot be employed.

Approved pesticides

☐ Use only pesticides approved by the competent authority for use in the meat processing unit.

Prevention of contamination

☐ Take necessary precautions to prevent contamination of meat, equipment and utensils.

Before pesticide application

☐ Remove all meat from the affected room before pesticide application.

Post-treatment cleaning

☐ Thoroughly wash/clean all equipment and utensils before they are brought back into use.

Labelling of hazardous substances

☐ Pesticides and other hazardous substances must bear appropriate toxicity and usage warnings.

Separate storage

☐ Store hazardous substances that may contaminate meat, packaging materials or ingredients in a designated area separate from preparation, processing, handling, packing and storage areas.

Authorised handling

☐ Ensure such substances are handled and dispensed only by authorised and properly trained personnel.

Contamination prevention

☐ Exercise extreme care to prevent contamination of meat during handling, dispensing or storage.

Construction/maintenance materials

☐ Materials used for construction and maintenance may be used with the approval of the Food Safety Officer, where applicable.

Personal effects & clothing

☐ Do not deposit personal belongings or clothing in meat-handling areas.

Maintenance & cleaning tools

☐ Do not store cleaning products, maintenance tools or related materials in meat-handling areas.