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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND.

BONING ROOMS

VERSION: 2015 02 06
1. Purpose
To provide a work tool for conducting audits at export registered establishments with the aim of consistency across audits
2. Scope
a) This checklist is to be used by Departmental auditors when performing audits on export registered establishments
Targets in BOLD reflect the requirements under the Export Control Act 1982 and subordinate legislation. These targets must be met in the occupier's approved arrangement.
Targets in STANDARD TEXT - reflect the current industry good (management/hygienic) practice implemented to meet a requirement.
Unless agreed with the establishment, the audit scope will be limited to assessment of compliance with the Export Control Act, subordinate legislation and Australian Meat Standard.
Relevant provisions for each of these references are included in the checklist adjacent to each question.
References Meat Notices have also been included in the checklist where they describe specific management responsibilities relevant to the application of the legislation.
3. Contents
A.-QUALITY SYSTEM SUPPORT
1. Policy objectives and commitment
2. Organisational Structure
3. Management review
4. Internal Audit
5. Corrective Action
6. Training
7. Document Control
B.-HACCP /NON CONFORMING PRODUCT CONTROLS
8. HACCP
9. Sampling programs
C.-GOOD HYGIENIC PRACTICE
10. Slaughter
11. Boning
12. Further Processing
D.-SANITATION
13. Pre-operational sanitation
14. Operational sanitation
15. Waste control
E.-PERSONAL HYGIENE
16. Personal Hygiene
F.-CHEMICALS
17. Control of hazardous substances
G.-PEST CONTROL
18. Pest control

Page 1

H.-WATER
19. Water supply
I.-REFRIGERATION
20. Temperature Control
J.-APPROVED SUPPLIERS
21. Sourcing of animals for slaughter
22. Purchasing
K.-STRUCTURE AND EQUIPMENT
23. Structure and maintenance
24. Calibration
L.-PRODUCT SUPPLY CHAIN INTEGRITY
25. Product traceability, withdrawal and recall
26. Trade description
27. Export security and integrity
28. Control of official marks
29. Export documentation
M.-IMPORTING COUNTRY REQUIREMENTS
30. Importing country requirements
N.-ANIMAL WELFARE AND HANDLING
31. Animal Welfare
O.-INSPECTION
32.
AEMIS
P - SPECIFIC RELIGIOUS REQUIREMENTS
33.
Halal

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS
3. Audit Activity Checklist for AMS Activity
a) Guide notes for completing this checklist have been included as comments linked to the 'Requirements' column
b) To open comments hover over requirement and right click on red triangle in top right hand corner of column item : a drop down comment will appear
c) Or alternatively to see all comments click on review tab and when the review tool header appears click on Show all Comments: a yellow comments box will appear.
d) Items on the checklist must be rated as one of the following :click on the item in the rating column and if an arrow button appears click on button and select rating from the drop down table
e) VD is used for Vendor Declations

Compliant

the establishment procedures comply with the requirement

Auditor Name:_______________________________

Non-compliant

the establishment does not comply with the requirement

Est. Number: ________________Date: ___________

Not Applicable

the requirement is not within the scope of the establishments operations or market listings

Est. Name:

Not Recorded

the requirement was not audited

Reference

Audit Findings / Evidence/Observations

Item

________________________________

Requirement

Rating

A. Quality Systems and Support


1. Policy objectives and commitment
1.1 a)

A management statement is made by the occupiers


senior manager on-plant describing their commitment to
EC(MMP)O 3.1 & Schedule 2 1.1 / AS
compliance with:
4696 - 3.4
i) Good Hygienic Practice
ii) HACCP
iii) Animal Welfare
iv) Product integrity
v) The Export Control Act and relevant sub-ordinate legislation
vi) The relevant Australian Meat Standard and importing
country requirements

1.1 b)

Page 2

Establishments which have arrangements in place


for AAOs it should includes a statement that AAOs
perform post mortem inspection in accordance with
departmental requirements

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

2. Organisational Structure
2.1

Note

There is a plant profile outlining process type and


production capacity

AS 4696 - 3.1(a), 19.11

Flow charts and plant layouts are also useful, see HACCP and Structure and Maintenance checklist
2.2

There is an organisational chart or list:

i)

Responsibilities for each position in management and


supervision are described

ii)

Alternative positions/personnel for decision making are


specified

2.3

Page 3

Positions that have the authority to withdraw and


recall product due to non-compliance are described

EC(MMP)O Schedule 2, 2.1 AS 4696 3.5

EC(MMP)O Schedule 2, 2.1 AS 4696 3.1 (b)(c), 3.5

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

3. Management Review
3.1 a)

Management Review is conducted at planned intervals

3.1 b)

An assessment of whether the operations meet expected


outcomes of the approved arrangement is made

3.1 c)

Management review confirms the approved arrangement is


current

3.2

The inputs to management review are described,


including information on:

EC(MMP)O Schedule 2, 5.1; AS 4696 3.9

EC(MMP)O Schedule 2, 5.1 AS 4696


3.9

i) Results of audits,
ii) Customer feedback,
iii) Process performance and product conformance
iv) Status of corrective actions
v) Follow-up action from previous management reviews
vi) Changes that could affect the approved arrangement
vii) Recommendations for improvement
viii) Verification of HACCP
3.3

The outputs from the management review records decisions and actions related to:
i) Improvement of the effectiveness of the approved
arrangement and its processes

EC(MMP)O Schedule 2, 5.1 & 5.2 AS


4696 3.9

ii) Improvement of product related to legislative and customer


requirements
iii) Resource needs

Page 4

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
3.4

Requirement

Reference

PRODUCT HYGIENE INDICATORS

AMN 2013/01

Audit Findings / Evidence/Observations

Rating

i) The PHI electronic data entry sheet is updated and


submitted to the Depts. On-plant officer at least monthly

ii) The updated PHI data is considered and discussed as


needed on a weekly or periodic basis with the DA OPS as
part of the on plant weekly meeting process.
iii) There are documented responses to differences in trends
between the DA and establishment data and between the
national data and establishment data.

iv) Unresolved problems are reported to the ATM


4. Internal Audit
4.1

Does the audit schedule cover all elements of the


approved arrangement?

4.2

Each element of the approved arrangement is audited at


least annually

4.3

Is a defined audit process is followed :

EC(MMP)O Schedule 2, 5.1; AS 4696 3.9


EC(MMP)O Schedule 2, 5.1; AS 4696
3.9

EC(MMP)O Schedule 2, 5.1 & 5.2


i) Are checklists, audit summaries, non-compliance reports
and observations use of and are records kept (includes
corrective actions )?

4.4

Page 5

Are the personnel conducting the audit are


competent and independent of the element being
audited?

AS 4696 3.9 EC(MMP)O- Schedule 2,


7.1

EC(MMP)O Schedule 2, 2.1; AS 4696


3.5

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

5. Corrective Action
5.1

Is a policy for the application of corrective action is


described and includes the following principles:

EC(MMP)O Schedule 2 - 4.1

i) Monitoring identifies deficiencies

EC(MMP)O Schedule 2 - 3.1

ii) Investigation of cause is conducted

EC(MMP)O Schedule 2 4.1(a)

iii) Short and long term corrective action is applied and is


directed to product and process to reduce the
chance of recurrence

EC(MMP)O Schedule 2 4.1(b)

iv) Monitoring of corrective action is conducted


v) Verification of the effectiveness of corrective action
is conducted
5.2

Corrective Actions are specified in advance where


possible

5.3

Actions are taken for non-compliances identified by


employees or second and third parties, including internal
and external audits.

5.4

Corrective Action addresses product and processes

5.5

Corrective Action is applied to prevent or minimise


recurrence

5.6

Records of corrective action are kept

Page 6

EC(MMP)O Schedule 2, 4.1 AS 4696


3.7
EC(MMP)O Schedule 2, 4.1 AS 4696
3.7
EC(MMP)O Schedule 2, 4.1 AS 4696
3.1 (b), 3.7
EC(MMP)O Schedule 2, 4.1(b) AS
4696 3.7 (b)
EC(MMP)O Schedule 2, 4.2

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Does the occupier ensure staff and employees are


competent in terms of the relevant procedures and work
instructions ?

AS 4696 3.5

Audit Findings / Evidence/Observations

Rating

6. Training
6.1 a)

6.1 b)

Is there a system to assess competence is in place to


AS4696 - 3.6
verify compliance?

6.2 a)

Is training available for all tasks for staff and


employees and training needs are regularly identified and
addressed.
AS 4696 3.5

6.2 b)

Has recognised training has been successfully completed for personnel who as applicable to establishment operations:
i) Develop and reassess HACCP plans (co-ordinator)

MTMPSR413A, or equivalent Dept.


recognised course

ii) Develop thermal processes


iii) Operate retorts
iv) Develop un-cooked fermented meat products processes
v) Develop dried meat processes
vi) Develop rendering processes
vii) Swab carcases for microbiological evaluation (ESAM)
6.3

6.4

Training programs are available and new and existing staff


and employees participate as required?

AS 4696 3.5

Training of key personnel, supervisors and QA staff is


undertaken and training programs for these staff are
outlined in the Training SOP.

AS 4696 3.5

6.5

All new staff and employees undertake an induction


training program as required?

AS 4696 3.5

6.6

Records of competency assessment and training are kept

Page 7

EC(MMP)O Schedule 2 7.1

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

7. Document Control
7.1

7.2 a)
Note:

An approved arrangement amendment procedure is


in place that involves developing the amendment,
obtaining internal establishment approval and
providing a submission to DA on-plant staff and the
EC(MMP)O Schedule 1, Division II
ATM

There are records of amendments :

EC(MMP)O Schedule 1, 14.1

After formal approval, an amendment register will suffice as evidence of superseded documents

7.2 b)

Previous HACCP plans and their supporting documents are


kept (see HACCP section)

7.3

The version of the occupier's arrangement in use is


current and approved

7.4

No variations that could adversely affect the


arrangement (i.e. those that effect wholesomeness
or integrity or compliance with the EC (MMP) Os) are
implemented prior to approval by the ATM
EC(MMP)O Schedule 1, 15.1

Page 8

EC(MMP)O 30

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
7.5

Requirement
Access to the current documentation is provided, i.e.
controlled copies of the approved arrangement are
available to relevant people

Reference

Rating

AS 4696 3.5

7.6

Access to the approved arrangement and other important


information is provided, i.e. staff and employees have
access to the parts of the approved arrangement,
regulations and any other advice that are relevant to them
including Meat Notices, Market Access Advices, master lists
EC(MMP)O Schedule 2, 2.1
of chemicals, master list of references, or HACCP references

7.7

Where the approved arrangement document is kept


in electronic form, approval is based on a controlled
process that includes the following activities:

i) A copy of the most current version supplied to the


Dept. is available in an electronic storage format
(e.g. CD ROM) with the recorded segments closed
(i.e. date and time stamped);

Audit Findings / Evidence/Observations

Electronic Transaction Act Guide to the


use and control of electronic records
for statutory compliance.

EC(MMPO) Part 10

ii) A summary of the current revision status of the


sections of the manual is printed to show the current
version status;

iii) Use of a the Dept.s electronic signature (refer to


Guidelines on the Use and Control of Electronic
Records for Statutory Compliance)

Notes:

For electronic records, the system to maintain the guidelines needs to comply with the Guidelines on the Use and Control
of Electronic Records for Statutory Compliance. -Establishments will need to develop procedures for the management of the complete electronic documentation system.

Page 9

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement
iv) For records that are required to demonstrate
compliance, printed versions, complete with
signatures from person(s) in a position of
management and control signifying their accuracy,
can be provided to demonstrate (where
necessary)compliance, records are made and
relevant records either made or acquired are kept

Note:

Reference

Audit Findings / Evidence/Observations

Rating

EC(MMP)O - Schedule 2 7.1

For example, weekly printouts of computerised temperature records of storage chambers signed by the QA manager).

B. HACCP - NON-COMPLYING PRODUCT CONTROLS


8. HACCP
8.1

8.1 a)

A HACCP team was assembled and described the product


and its distribution? (preliminary step 1, 2)

AS 4696 3.5

HACCP Team:
i) Co-ordinator should be competent, others should
understand the process

AS 4696 - 3.11(a)

ii) Describe product


8.1 b)

Distribution:
i) Transport and storage conditions

Page 10

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
8.1 c)

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

Intended consumers:
i) Average person, immuno-compromised

8.2

8.2 a)

8.3

8.3 a)

The analysis includes the intended use of or the consumers


of the finished product(s)? (preliminary step 3)

AS 4696 - 3.11(a)

Intended use :
i) Raw (to be cooked), cooked, RTE product
The establishment has a flow chart that describes the
process steps and product flow and has been verified?
(preliminary step 4, 5)

AS 4696 3.11(a)

Product flow that has been verified:


i) Each step for each product type, side chains

8.4

8.4 a)

The establishment has conducted a hazard analysis that


includes food safety hazards likely to occur? (principle 1)

AS 4696 3.11(a) and (b)

Hazard Analysis:
i) Hazard identification
ii) Hazard evaluation
iii) Identify significant hazards

8.5

Page 11

There is a written HACCP plan for each product where the


hazard analysis revealed one or more food safety hazard(s)
are reasonably likely to occur? (principle 2)
AS 4696 3.11(b) and (c)

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
8.5 a)

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

Identify Critical Control Points:


i) Use Critical Control Point decision tree

8.6

8.6 a)

All hazards identified in the analysis are included in the


HACCP plan; the plan lists a Critical Control Point (CCP) for
each food safety hazard identified? (principle 2)

AS 4696 3.11(d)

List Critical Limits :


i) Must be measurable

8.7

8.7 a)

8.8

8.8 a)

The HACCP plan specifies critical limits, monitoring


procedures, and the monitoring frequency performed for
each CCP? (principles 3, & 4)

AS 4696 3.11(e)

Monitoring :
i) How, frequency, who, where, when
The plan describes corrective actions taken when a critical
limit is exceeded? (principle 5)
Corrective action
i) Control affected product (lot)

AS 4696 3.7, 3.8 and 3.11(f)

EC(MMP)O Schedule 2 - 10.1

ii) Apply corrective action to lot


iii) Apply corrective action to process
8.8 b)
8.9

8.9 a)
8.10 a)

Page 12

The dept. is contacted in accordance with the


approved HACCP plan
The HACCP plan was validated using multiple data inputs
and outputs including monitoring and/or verification
results? (principle 6)

AS 4696 3.11(g) (i)

The plan has been validated


The HACCP plan lists the establishments procedures to
verify that the plan is being effectively implemented and
functioning and the frequency for these procedures?
(principle 6)

AS 4696 3.11(g)(ii)

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
8.10 b)

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

Verification of monitoring of critical limits to ensure


compliance with HACCP plan

8.11

The establishment is performing daily record review?


(principle 6)

8.11 a)

Verification :
i) Records of Critical Control Point monitoring are verified

AS 4696 3.11(g)(ii)

ii) Records of necessary corrective action being applied are


verified
8.12

The HACCP plan has been reassessed at least


annually? (principle 6)
i) Annually reassessed

AS 4696 3.11(g)(ii)
AS 4696 3.1(a) and (e) Food

ii) Reassessed if changes


8.13

8.13 a)

Page 13

The HACCP plans record-keeping system documents the


monitoring of CCPs and/or includes records with actual
values and observations? (principle 7)

Records:
i) Current plan, superseded plans, monitoring, verification,
Corrective Action

AS 4696 3.11(h)

EC(MMP)O Schedule 2 7.1


AS 4696 18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

9. Sampling Programs
9.1 a)

Laboratories used for testing program required for


certification are dept. approved and use dept.
approved tests

9.1 b)

ESAM has been implemented

9.1 c)

NORM, NARM, TART is conducted (verification for


residue compliant meat)

9.1 d)

Where test and hold specification is required all


product in the affected lot is appropriately identified
and retained

EC(MMP)O Schedule 2 - 8.1 AS 4696


3.12, 3.13,

EMIAC Agreement, MICoR

EC(MMP)O Schedule 2 - 8.1

AS 4696 3.12, 3.13,


9.2

ESAM TVC SAMPLING OF CARCASES:

9.2 a)

A TVC testing program based on AMN 2007/12 & 2011/03


has been developed.

AMN 2011/03

9.2 b)

The cause/s of TVC alerts are investigated, preventive


measures are implemented and the outcomes are
documented

AMN 2007/12

9.3

RESIDUE MANAGEMENT PROGRAM


The HACCP plan specifically addresses residue risks

Page 14

AMN 2006/06

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
9.4
9.4 a)

Requirement
Carcase microbiological sampling and testing is carried out
in accordance with the requirements of AMN 2003/06 and
procedures are documented in the occupiers approved
arrangement.

9.4 b)

All testing is performed at a Dept. approved laboratory


using Dept. approved methods

9.4 c)

Testing laboratories provide all test results independently


and directly to Dept. on-plant officers at the same time as
they are supplied to establishment management

9.4 d)

Where an E. coli alert and/or a Salmonella detection occurs,


the DA OPV is immediately informed, the cause/s is
investigated, appropriate corrective/preventive action is
implemented and the outcome is documented

9.4 e)

The effectiveness of corrective/preventive action is verified


through further monitoring under this program and
enhanced levels of oversight.

9.4 f)

Positive Salmonella detections are serotyped

Page 15

Reference

Audit Findings / Evidence/Observations

Rating

ESAM PROGRAM:

AMN 2003/06

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

C. GOOD HYGIENIC PRACTICE


10. Slaughter
10.1

10.2 a)

10.2 b)

10.3 a)

Each task has a work instruction and the personnel


are competent in their application.

Correlation of carcases and carcase parts is


maintained and are traceable back to the last
holding (parts not requiring individual inspection
may be aggregated prior to disposition)

Animals are identified so that they can be correlated


with their post-mortem disposition and processed
accordingly. Refer to Sourcing of Livestock Procedure

Where appropriate, control of discharge is achieved


through:
i) use of ties and bags for the rectum

ii) ties, clips or plugs for the oesophagus, stomach or


intestine

Page 16

AS 4696 3.1 (a), (b), (c), (d), 3.3, 4, 5,


and 9 EC(MMP)O Schedule 5 - Division I
and II

AS 4696 - 6.2, 6.13, 10.2, 10.3, 16.3;


EC(MMP)O Schedule 5 4.1

AS 4696 10.2, 10.3, 10.9, 10.10

AS 4696 9.9

AS 4696 4.4, 9.6, 9.8(b), Schedule 1


7:AS 4696 4.4, Schedule 1, 4(a)
AS 4696 5.1 (d) and (e), Schedule 1
7

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
10.3 b)

Requirement

Reference

To prevent contamination and cross contamination,


procedures include:

AS 4696 4.4(b), Schedule 1 4(a)

Audit Findings / Evidence/Observations

Rating

i) All equipment sterilised and washed between


carcases prior to post-mortem inspection (except pig
AS 4696 - 5.1 (d) and (e), Schedule 1
de-hairing)
7
ii) Hands are washed between carcases prior to PM
inspection (except pig de-hairing)

AS 4696 5.15, 9.1, 9.17, 9.18

iii) All equipment sterilised when it becomes


contaminated during dressing.
iv) Hands are washed when they become contaminated
v) Equipment cleaned and sterilised after processing
restricted slaughter animals

vi) Contamination trimmed from the carcase and it


parts. (Some parts that are covered by an intact
serous membrane may have incidental
contamination washed off if included in the approved
arrangement e.g. tripe) : Refer also to Operational
Sanitation.

10.4

For monitoring:
i) Meat Hygiene Assessment is used for process (procedure
compliance) and product assessment (wholesomeness)

AS 4696 3.6, EMIAC agreement AS


4696 9.18

ii) Carcases are assessed prior to the final wash

Page 17

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

10.5

Meat Hygiene Assessment outlines expectations for


corrective action

AS 4696 - 3.7

10.6

ESAM is included as a verification tool for the


slaughter process

AS 4696 3.6, EMIAC agreement

10.7

The procedure addresses the frequency of the tasks

10.8

The procedure identifies those responsible for the


tasks, including monitoring and verification

AS 4696 3.5

10.9

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

EC(MMP)O Schedule 2 7.1 : AS 4696 18

Audit Findings / Evidence/Observations

Rating

AS 4696 3.3, 3.6

11 Boning
11.1 a)

11.1 b)

The documented procedures include:


i) A work instruction for each task and the personnel are
competent in their application

Specific tasks may include:


i) Pre-trim (see MHA)
ii) Inspection (O. Gibsoni, O, Cervicales, C. Ovis)
iii) Dropped meat (refer to operational sanitation procedure)

AS 4696 3.1 (a), (b), (c), (d), 3.3, 4, 5,


12.1 to 12.7. : EC(MMP)O Schedule 5 Division III

EC(MMP)O 3.1(a)
EC(MMP)O Schedule 5 5.2(b), AS
4696 Schedule 3
AS 4696 5.2

11.2

Contamination and Cross Contamination is prevented


Refer also to operational sanitation
AS 4696 4, and 5

11.3

Meat Hygiene Assessment is used for process (task


compliance) and product assessment
(wholesomeness pre-trim and carton meat
assessment)

11.4

Meat Hygiene Assessment outlines expectations for


corrective action

11.5

The procedure addresses the frequency of the tasks

AS 4696 3.6, EMIAC, MICoR

AS 4696 3.7

AS 4696 3.3, 3.6

Page 18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
11.6

Requirement
The procedure identifies those responsible for the
tasks, including monitoring and verification

11.7

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

11.8

DISPOSITION CRITERIA FOR CYSTICERCUS OVIS


i) There are procedures included in the approved
arrangement to cover carcase identification, retention,
segregation and further examination for C. ovis cyst/s
during boning of carcases.

Reference

Audit Findings / Evidence/Observations

Rating

AS 4696 3.5

EC(MMP)O Schedule 2 7.1 : AS 4696


18

AMN 2007/16

ii) Where an establishment nominates to collect animal food


material from carcases or viscera affected by C. ovis cyst/s,
the procedure is included in the approved arrangement

Page 19

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

12. Further Processing


12.1

The procedures ensure that:


i) Relevant AS and Food Standards Code requirements are
met

AS 4696 13; EC(MMP)O Schedule 5


Division IV

ii) Canning minimum F0 of 2.8


12.2

12.3

Contamination and cross contamination is prevented


(refer to operational sanitation)
AS 4696 4, and 5
Monitoring ensures that:
i) Temperature of cooked product is monitored at the slowest
heating point in the cooking vessel in the slowest heating
point of the goods.

AS 4696 3.6 and 13.5 to 13.6

ii) Cooling of the product is measured at the slowest cooling


point in the product.

AS 4696 13.7, 13.16, 13. 17, 13.18

iii) Food safety parameters, particularly critical limits, and


other limits essential for wholesomeness are complied with
AS 4696 3.11(d), Guidelines for the
as required
safe manufacture of smallgoods (MLA)
iv) Meat Hygiene Assessment is used for process (task
compliance)

AS 2730 2004

v) Hermetic seals are checked


Note

Page 20

Food safety must be addressed through a HACCP plan and this procedure therefore focuses on GHP.

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
12.4

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

For corrective actions:


i) Meat Hygiene Assessment outlines the appropriate
expectations for corrective actions to be developed.

AS 4696 3.7

ii) Procedures for notifying DA in the event of a CCP breach are


followed, including details of any withdrawal or recall
EC(MMP)O Schedule 2 - 10.1 (a) and
(b)
12.5

The procedure addresses verification

12.6

Product meets the standards set out in the Food


Standards Code where required

12.7

The procedure addresses the frequency of the tasks


including monitoring and verification

AS 4696 3.3, 3.6

12.8

The procedure identifies those responsible for the


tasks including monitoring and verification

AS 4696 3.5

12.9

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

Page 21

AS 4696 3.6, 3.8

EC(MMP)O Schedule 2 7.1 : AS 4696


18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

D. SANITATION
13. Pre-operational Sanitation
13.1

13.2 a)

13.2 b)

The establishment has a documented procedure for


pre-operational sanitation?

The procedure (at a minimum) addresses the cleaning of


food contact surfaces of facilities, equipment and utensils?

AS 4696 3.1 (a) and (d)

AS 4696 - 3.1(a), 4.2(a) & (b)

Processes for sanitation of production areas and


equipment, personal issue equipment are described
AS 4696 19.2, 19.3, MICoR

13.2 c)

Equipment is disassembled for cleaning and cleaning in


place (CIP) processes are described where required

13.2 d)

Chemicals used in cleaning and sanitation are used,


stored and handled in accordance with instructions
specified on the label by the manufacturer

13.3

Page 22

Procedures are developed and followed for


sanitation of all other facility areas, including
overheads, chiller units, walls, amenities and
storage

AS 4696 - 4.8, 4.9

AS 4696 - 3.1(a)

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
13.4

13.4 a)

Requirement

Reference

Prior to commencement of operations, production


areas and equipment are subject to organoleptic
inspection and assessment

AS 4696 - 3.6

i.e. looks clean, feels clean, smells clean and:

Audit Findings / Evidence/Observations

Rating

4.2(a) & (b)

i) Attention is paid to contact surfaces

ii) Personal issue equipment is checked


iii) Areas containing packaging where packing may
come into contact with product are checked

iv) Sterilisers are checked (temperature 82C)

AS 4696 - Schedule 1 - Clause 7AS

4696 - 14.1

AS 4696 - 20.5

v) Hand-wash temperatures are checked (35C to 45C) AS 4696 - 20.7


vi) Overhead structures should not have the potential to
contaminate edible product or contact surfaces by
being a source of falling contamination.
AS 4696 - 3.6, 4.5

vii) Equipment that is assembled from multiple


components in which particles or residues could
accumulate is left disassembled for monitoring.

viii) Ancillary areas/equipment (e.g. amenities,


surrounds, storage areas etc.) are monitored.

Note:

Page 23

AS 4696 - 19.3, Good practice

AS 4696 3.6, 19.2

Times of monitoring are be recorded

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

13.5 a)

Defects on contact surfaces are cleaned prior to


commencement of operations (spot cleaning)

13.5 b)

Overhead contamination (including condensation) that has


the potential to contaminate edible product is removed
prior to commencement (or continuation) of operations

13.5 c)

Feedback of reports of any sanitation deficiencies identified


from monitoring and verification are made to the cleaning
supervisor

13.6 d)

Effectiveness of actions is verified

13.6

Verification procedures are in place that include:

Reference

Audit Findings / Evidence/Observations

Rating

AS 4696 - 3.7(a), 4.2 (a)

AS 4696 5.1(b)

AS 4696 - 3.6

i) Microbiological testing of product contact surfaces including


personal issue equipment to verify the organoleptic
AS 4696 3.6, CSIRO Guide
assessment
ii) Verification of cleaning in place

AS 4696 3.6

iii) Review of the monitoring records

AS 4696 3.6

iv) Checks of the monitoring procedures


v) Review of corrective actions
13.7 a)

13.7 b)

13.7 c)

Page 24

Pre-operational assessment prior to the start of


production is conducted daily

Frequency of checks of ancillary areas is specified.

Records are verified daily

AS 4696 3.6
AS 4696 3.6, 3.7(c) and 3.8

AS 4696 - 3.6 and 4.2 (a) & (b)

AS 4696 3.6
AS 4696 3.6

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
13.8

13.9

Requirement
The individuals responsible for the tasks, including
monitoring and verification, are identified

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

Reference

Audit Findings / Evidence/Observations

Rating

AS 4696 3.5

EC(MMP)O Schedule 2 7.1 :AS 4696


18

14. Operational Sanitation


14.1

Operational sanitation procedures are documented


AS 4696 3.1 (a) and (d)

14.2 a)

The procedure (at a minimum) addresses the ongoing


cleaning of food contact surfaces

14.2 b)

Work instructions are developed and followed for


operational sanitation of product contact surface
including personal issue equipment (saws, knives,
sterilisers, gloves, aprons) :

i) Between carcases prior to post-mortem or when


contaminated if more frequent

ii) Entering rooms and leaving (if kept in refrigerated


room may not be necessary)

AS 4694 - 3.1(a), 4.2(c) & (d) Schedule


1 - 7, 8, 9 (b), 12, 13

AS 4696 - 4.2(d), 4.4

AS 4696 - Schedule 1 7(a), 8, AS 4696 4.2 (c), 4.4

AS 4696 - 4.2 (d) and 4.4

iii) Build-up and contamination on surfaces after PM and


between shifts
AS 4696 - Schedule 1 - 4, 5.6
iv) When contaminated

Page 25

AS 4696 - Schedule 1 - 4(a)

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
14.2 c)

Requirement
Hand-washing to be performed with liquid soap:
i) Hands washed when entering and leaving edible product
production areas
ii) Hands washed when they become contaminated

Reference
AS 4696 - 20.5

AS 4696 - 5.1 (f)

Maintenance of steriliser temperatures (minimum


temperature 82C)

AS 4696 - 5.1 (f)

14.2 e)

Maintenance of hand wash facilities (liquid soap,


warm water)

AS 4696 - 5.9, 5.13,

14.2 f)

Ongoing cleaning does not jeopardise other meat


and meat products

AS 4696 - 5.11

Floor cleaners dont contact meat, meat products or


product contact surfaces

14.2 h)

Personnel working in potentially contaminated areas


of the establishment are distinguishable from those
working in edible meat and meat product areas

14.2 i)

Personnel working in potentially contaminated areas


must only enter edible areas or handle edible goods
after a suitable clean up and a change of protective
clothing

Page 26

Rating

AS 4696 20.6, 20.7

14.2 d)

14.2 g)

Audit Findings / Evidence/Observations

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
14.3

Requirement

i) Condensation (removed without cross contamination)

14.4 a)

Reference

Audit Findings / Evidence/Observations

Rating

Procedures are developed and followed for operational sanitation in other critical areas such as:

AS 4696 - 3.1(a)

ii) Dropped meat pieces (external surfaces completely


trimmed)

AS 4696 - 5.1 (b)

iii) Dropped carcases (contaminated side is completely


trimmed)

AS 4696 - 5.15

Procedures include:
i) Identification, handling and separation of edible, inedible
and condemned material in operations

ii) Identification, handling and separation of edible, inedible


and condemned material in storage

14.4 b)

Different categories of workers are identified

14.5 a)

Monitoring covers facilities, sterilisers as well as


practices.

AS 4696 - 3.1(a), 5.5, 5.9, 5.10, 5.13,


5.14, 5.15, 5.17, 5.18

AS 4696 - 5.13(a)

AS 4696 - 3.6, 20.5, 20.7

i) On re-entry to work areas personal issue equipment should AS 4696 - 3.6, Schedule 1 Clause 7, 8,
pass organoleptic assessment
9, 10, 11, 13
ii) Where equipment is required to be sanitised

AS 4696 - Schedule 1 7

14.5 b)

Time of monitoring is recorded

14.6 a)

Defects on contact surfaces must be cleaned prior to


continuation of operations (spot cleaning must not
cause cross contamination)
AS 4696 - 3.7(a), 5.1 (f)

14.6 b)

Feedback of reports of any sanitation deficiencies identified


from monitoring and verification are made to the supervisor

14.6 c)

Page 27

Effectiveness of actions must be verified

AS 4696 - 3.7 (b),

AS 4696 - 3.7(b)

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
14.7

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

Verification procedures include:


i) Review of the monitoring records

AS 4696 3.6, 3.7(c) and 3.8

ii) Checks of the monitoring procedures


iii) Review of deficiencies
14.8 a)

Check personnel, issued equipment and hand washing on


return from breaks

AS 4696 - 3.6, Schedule 1 - 5(a), 7,

14.8 b)

Production and related areas are checked at least


daily

AS 4696 -3.6, good practice,

14.8 c)

Sampling of sterilisers at commencement of each


production run and during operations

AS 4696 -3.6, 20.5,

Records are verified daily

AS 4696 3.6

14.8 d)
14.9

14.10

Page 28

The individuals responsible for the tasks, including


monitoring and verification, are identified

Records of monitoring, corrective action and


verification are kept

AS 4696 3.5

EC(MMP)O Schedule 7.1 : AS 4696


18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

15 Waste Control
15.1
15.2

Note:
15.3

The establishment has a documented procedure for waste


disposal
Waste disposal is specified for:
i) Sanitary facilities, amenities, laboratories, livestock yards
and surrounds

AS 4696 3.1 (a), (c), (d) : AS 4696


4.3

ii) Solid and liquid waste

AS 4696 21.14 to 21.17

iii) Pipelines (identification)

AS 4696 21.8(c), CEGEM

iv) Systems for stormwater drainage, sanitary drainage and


production or trade waste

AS 4696 21.15

Waste water must be treated to the satisfaction of the relevant authorities - Refer to Local by-laws
The procedure addresses potential cross contamination
issues, including:

AS 4696 Section 5

i) The potential for contamination of edible product, contact


surfaces and personnel who handle product

15.4

The monitoring procedure covers waste control

15.5

Corrective actions include the following activities:

Page 29

AS 4696 3.6

i) Deficiencies in practice are rectified immediately


ii) Feedback of reports of deficiencies identified from
monitoring and verification are made to the relevant
supervisor

AS 4696 3.7(a)

iii) Effectiveness of actions is verified

AS 4696 3.7(c

AS 4696 3.7(b)

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
15.6

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

The following tasks and their frequency are identified:


i) Production and related areas are checked daily

AS 4696 3.6

ii) Records are verified daily


15.7

15.8

Page 30

The individuals responsible for the tasks, including


monitoring and verification, are identified

AS 4696 3.5

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

EC(MMP)O Schedule 2 7.1 AS 4696


18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

E. PERSONAL HYGIENE
16. Personal Hygiene
16.1

There is a documented Personal Hygiene Procedure

16.2

The scope is defined and the procedure addresses edible,


inedible and maintenance workers and visitors
AS 4696 3.1 (a) and (d)

16.3

AS 4696 Schedule 1

For procedures addressing personal health, the following are included:


i) Medical clearance to commence work (doctors certificate)
AS 4696 Schedule 1 14, 15, 16
ii) After any specific period of absence there is a medical
clearance to recommence work (registered nurse minimum)

AS 4696 3.6

iii) Surveillance of health of workers is carried out


16.4

For clothing and footwear:


i) Clean protective clothing is worn (not to be worn off site
and must be cleaned when excessively contaminated or
soiled

AS 4696 Schedule 1 7 to 13

ii) Clean footwear must be worn (cleaned when contaminated


or soiled)
AS 4696 Schedule 1 2(c)
iii) Hairnets are used (all hair is enclosed including beard and
moustache)

AS 4696 Schedule 1 - 2(c)

iv) Documented procedures for the use and cleaning of gloves


are in place

Page 31

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
16.5
16.6

Requirement

Corrective actions to include the following activities:


i) Deficiencies in practice must be rectified immediately
ii) Feedback of reports of any deficiencies identified from
monitoring and verification are made to the relevant
supervisor
iii) Verification of effectiveness of actions

16.7

Reference

Audit Findings / Evidence/Observations

Rating

Monitoring procedures also cover personnel hygiene


AS4696 3.6
practices

AS 4696 3.7 (a)

AS 4696 3.7(b)

AS 4696 3.8

Verification procedures are in place for monitoring and review that include:
i) Review of the monitoring records
AS 4696 3.6, 3.7(c) and 3.8
ii) Checks of the monitoring procedures
iii) Review of deficiencies

16.8 a)

16.8 b)
16.9
16.10

Page 32

The following tasks and their frequency are identified:


AS 4696 3.6
i) Personnel clothing checked on return from breaks
ii) Production and related areas are checked daily

Records are verified daily


The individuals responsible for the tasks, including
monitoring and verification, are identified
Records of monitoring, corrective action,
verifications of those actions and verification are
kept

AS 4696 3.5
EC(MMP)O Schedule 2 7.1 :AS 4696
18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

F. CONTROL OF HAZARDOUS SUBSTANCES


17. Chemicals
17.1 a)
17.1 b)

There is a documented procedure :


The documented procedure includes the following:
i) Master list of chemicals on site (name, location, category of
AS 4696 3.1(d), 4.8 and 4.9
use, expiry date etc.)
ii) Material Safety Data Sheets (MSDS)
iii) Instructions for use are available

17.2

Note:

Hazardous substances are verified to be fit for their


use and used in accordance with directions

AS 4696 - 4.8(a) and (f)

The following provide examples:


I) Departmental acceptances for use (approvals pre 7/2005).
ii) FSANZ approval
iii) Generic approval (Chemical acceptance in ELMER).
iv) Used in accordance with manufacturers directions

17.3

Hazardous substances (containers) are obviously


labelled

AS 4696 - 4.8(d), and 4.9

17.4

Measures are taken to ensure storage, handling or


use doesnt jeopardise the wholesomeness of meat
and meat products

AS 4696 - 4.8(b)

17.5

Note:

Page 33

Access to hazardous substances is limited to persons


who are responsible and competent in handling
those substances.
AS 4696 - 3.5, 4.8 (e)

In some cases, other regulations may require physical security of hazardous substances.

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
17.6

Requirement
Corrective actions ensure appropriate handling and
disposition of contaminated product

17.7

Corrective actions ensure appropriate handling and


disposition of contaminated product

17.8

The individuals responsible for the tasks, including


monitoring and verification, are identified

17.9

Page 34

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

Reference

Audit Findings / Evidence/Observations

Rating

AS 4696 3.7

AS 4696 3.5

EC(MMP)O Schedule 2 7.1 :AS 4696


18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

G. PEST CONTROL
18. Pest Control
18.1

There is a pest control program

18.2

Potential pests have been identified

18.3

The procedure includes pest and vermin control for


access points including doorways, (in relation to
personnel, equipment, product, packaging),
windows, vents etc.

AS 4696 19.8

The procedures include actions to ensure that


surrounds are clean, rubbish is removed, old
equipment is cleaned and stored so as not to
become a harbourage for pests and vermin, grass is
mowed, etc.

AS 4696 4.3, 19.6, 19.8 :AS 4696


4.8(b)

The procedures include a baiting program (where any toxic


baits in bait boxes are protected from interference and the
weather).

AS 4696 - 4.10 : AS 4696 4.8(b)

18.4

18.5 a)

18.5 b)

Page 35

AS 4696 4.10
AS 4696 4.10

Chemicals are not used in a manner that could


jeopardise the wholesomeness of meat and meat
products.

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
18.6

Requirement

i) Condition of controls at access points are checked


regularly

Audit Findings / Evidence/Observations

Rating

AS 4696 19.8

ii) No evidence of pests inside of production and


production related areas at the commencement of
production and during production

AS 4696 4.2 (a), 5.1(h)

iii) There is a method of detecting presence inside of


plant

AS 4696 3.6

iv) Toxic baits are not allowed inside areas associated


with edible production

v) Indicator baits are checked prior to start of


production External baits checked for activity

vi) Conditions of surrounds are maintained to eliminate


potential pest and vermin harbourage sites

Page 36

Reference

Monitoring activities include:

AS 4696 4.8(b)

AS 4696 4.2(a) : AS 4696 4.10

AS 4696 4.3, 4.5

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
18.7 a)

Requirement

i) Contaminated products and packaging material are


condemned
ii) Contaminated equipment is cleaned and sanitised
iii) Identification and repair of pest access points and
cleaning up harbourage and breeding sites

iv) Pest control procedures have been reviewed and


corrective/preventive action implemented

18.7 b)

The effectiveness of corrective/preventive action is


verified

18.8

The procedure addresses verification of monitoring


and corrective action

18.9

Reference

Audit Findings / Evidence/Observations

Rating

Where vermin are detected inside the plant, involved areas are checked for contamination of product, product contact equipment and packaging material:

AS 4696 3.7(a)
AS 4696 3.7(a), 4.2(a) and (d)

AS 4696, 3.7 (b), 4.5, 19.8,

AS 4696 3.7 (b)

AS 4696 3.7 (c)

AS 4696 - 3.6, 3.7(c)

Frequency of activities:
i) Indicator baits and traps located inside the plant are
checked daily prior to production commencing

AS 4696 4.2(a)

ii) External baits are checked frequently enough to ensure that


increases in vermin activity are detected before they
become a problem to the production areas of the plant
AS 4696 4.10

Note:

Page 37

It is suggested a minimum of monthly checks for external baits is acceptable when there has been minimal activity

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
18.10

18.11

Page 38

Requirement
The individuals responsible for the tasks, including
monitoring and verification, are identified

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

Reference

Audit Findings / Evidence/Observations

Rating

AS 4696 3.5

EC(MMP)O Schedule 2 7.1 :AS 4696


18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

H. WATER
19. Water Supply
19. 1

19.2 a)

There is a documented procedure for supply of water EC(MMP)O Schedule 4 Part 1 :AS
and it includes a water distribution map
4696 - 3.1(a) and (d), & 21.4 to
21.13 :AS 4696 21.8(c)
Where water is treated on plant to ensure potability

i) A chlorine alarm is fitted

Australian Drinking Water Guidelines


CEGEM

ii) A contact time of no less than 20 mins is maintained


EC(MMP)O Schedule 4 1.2
for chlorine with the water prior to use
iii) A free residue chlorine level of not less than
0.25ppm is maintained.
iv) Pre-chlorination micro tests should be conducted
19.2 b)

19.3

For canning operations (except Sterivac) monitoring


demonstrates that there is a trace of chlorine used in the
cooling water
The following actions are completed to protect potable supply from contamination:
i) Tanks are covered

EC(MMP)O Schedule 4 2.1

ii) Tanks are cleaned

AS 4696 21.8 and 21.9,

iii) Tanks are locked


iv) Pipes are identified as per potable water standard
v) Anti-back siphonage devices are fitted

CEGEM
AS4696 -3.6

19.4 a)

Where water is chlorinated on site free residual


chlorine is monitored

ECMMP)O Schedule 4 1.2

19.4 b)

Where water is used as an ingredient in meat products it is


be demonstrably potable

AS 4696 - 3.6

i.e. a trace of chlorine should be detectable if there is a


poor history of potability

Page 39

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
19.5

Requirement

i) Deficiencies in practice are rectified immediately


ii) Reasons for non-compliance are identified and
rectified to prevent or minimise recurrence
iii) Effectiveness of actions is verified, including a
microbiological retest of the supply.
iv) The Dept. has been notified of potability failures
19.6 a)

Reference

Audit Findings / Evidence/Observations

Rating

Corrective actions to include the following activities:

For verification purposes:


i) On site chlorinated water supplies should be free from
Coliforms and E. coli in any 100ml sample.

AS 4696 3.7(a)
AS 4696 -3.7(b)
AS 4696 - 3.7
EC(MMP)O Schedule 2 - 10.1

EC(MMP)O Schedule 4 1.2

ii) Other supplies should be free of E. coli and not have


Coliforms in two successive tests or in more than 10% of
samples annually.
iii) Physical and chemical properties to be tested
19.6 b)

Page 40

Water is to be assessed against the following table:


Coliforms/100ml= Rating
0-2 = Satisfactory
3-10 = Suspicious
>10 Unsatisfactory

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Item
19.7

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

Verification procedures are in place for monitoring


and review that include:
i) Review of the monitoring records
ii) Checks of the monitoring procedures

AS 4696 3.6
Australian Drinking Water Guidelines

iii) Review of deficiencies


19.8
19.8 a)

Are the following tasks and their frequency are identified:


For all establishments:
* Physico-chemical properties must be tested
annually (council or similar test on the same supply
will suffice)

19.8 b)

AS 4696 3.5

Verification testing for Coliforms and E. coli must be


as follows:
* 2 sites tested each month for structurally integrated
complexes, structurally independent processing
establishments and cooked meat establishments

* 2 tests each month for cooling water at canneries and


cooked meat establishments
* 1 test in ice used in edible products
* 2 sites tests every three months for structurally
independent cold-stores
19.8c)

For establishments that chlorinate water:

* The free residual chlorine is measured prior to start


and every 2 hours that the system is operating.

AS 4696 3.5

* Pre-chlorination testing must be conducted annually

Page 41

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

19.8 d)

Reference

Audit Findings / Evidence/Observations

Rating

Cleaning of tanks should be conducted annually

The individuals responsible for the tasks, including


monitoring and verification, are identified

19.9

19.10

Records of monitoring, corrective action, and


verification are kept

19.11 a)

EFFICIENT USE OF WATER IN EXPORT MEAT


ESTABLISHMENTS:

19.11 b)

Formal application is made to the Dept. prior to the use of


recycled or reused water for any potable processing
purpose

19.11 c)

The use of recycled or reused water is incorporated into the


HACCP plan within the approved arrangement, including:

EC(MMP)O Schedule 2 7.1 :AS 4696


18

AMN 2008/06

i) The implementation of a monitoring program


ii) The implementation of a verification program
iii) The development of corrective action which also covers any
potentially affected product
iv) Development of pre-shipment review procedures to cover
the treatment process
19.11 d)

Ensure that all affected products can be traced and retained


in the event of a failure in the treatment process.

19.11 e)

Treated water is not used on product or on product contact


surfaces until
i) A validation has been completed.
ii) The variation to the occupier's approved arrangement is
approved

Page 42

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Item

Requirement

19.11 f)

19.12

Reference

Audit Findings / Evidence/Observations

Rating

Pipelines are identified according to the standard of water


that they carry
Importing country requirements for water quality above the
AS are monitored

I. REFRIGERATION
20. Temperature Control
20.1 a)

There are documented procedures for temperature control include the following:
i) For product and processing rooms (where required)
AS 4696 3.1 (a) and (d), Part 4
ii) For active refrigeration, adequate refrigeration is applied to
all goods in the chamber to ensure they all meet the
relevant requirements
iii) Raw meat and meat products must meet the
Refrigeration Index.
iv) Processed meat must meet the temperature controls
specified in the AS.

20.1 b)

Standard refrigeration cycles, set points, defrosts and alarm


settings

20.2 a)

The RI is used to confirm the temperature controls


for all refrigerated raw meat product

20.2 b)

The RI is confirmed annually or when the process changes

20.2 c)

Measurements are taken from the slowest cooling


point or a significant number of samples are taken to
take into account potential variability

Page 43

EC(MMP)O Schedule 5 -Division III

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
20.3

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

The storage temperatures ensure that the product is


wholesome at the point of export or when it leaves
EC(MMP)O - 3.1(a), Schedule 5 17.2
the plant
i) Chilled meat to be frozen must be wholesome -Trade
description will need to be changed

20.4 a)

For monitoring of product under active cooling to a


temperature of 7C or below:
i) Measurements are taken from the slowest cooling
point of microbiological concern or a significant
number of samples e.g. surface of carcases, thermal AS 4696 3.6
centre in cartons
ii) Measurements are taken of product and/or air
whichever is appropriate
iii) Measurement represents the lot - all product
represented by the monitoring

20.4 b)

Page 44

There is an effective system which demonstrates


refrigerated rooms continuously meet temperatures
in the approved arrangement

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Item
20.5 a)

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

For corrective actions:


i) All product represented by the monitoring is
included

AS 4696 3.7

ii) Where the boning room is above 10 C may run room at 12


C for no more than 2 hours if room has a good history of
temperature control

20.5 b)

Products not meeting specification may be assessed for


wholesomeness

20.6

The procedure addresses verification

20.7

The procedure addresses the frequency of the tasks

AS 4696 3.6, 3.8

AS 4696 3.3, 3.6


20.8

20.9

Page 45

The procedure identifies those responsible for the


tasks

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

AS 4696 3.5

EC(MMP)O Schedule 2 7.1 : AS 4696


18

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

J. APPROVED SUPPLIERS
21. Sourcing of animals for slaughter
21.1

There is a sourcing program, that ensures:


a) Last holding is identified by Property Identification
Code or other state approved system. This may be
obtained from NVD (or equivalent), NLIS device or tail tag.

AS 4696 - 6

AS 4696 - 3.15, 6.2

b) Correlation of animal identification to body number


has to be maintained until post mortem disposition
is completed

AS 4696 6.2, 6.13, 16.3

c) Livestock do not have residues in excess of


permitted levels or been fed banned feeds or
substances.

AS 4696 6.1, 6.8

d) Livestock are covered by correctly completed National


Vendor Declaration/Waybills that includes necessary
attestations to cover husbandry and veterinary practices
from a person responsible for the livestock or a system
equivalent to this available. There should be a system(s) to AS 4696 3.12, 3.13, 6.1(c)
verify these attestations (e.g. LPA, APIQ, On Farm QA)

Note:

NRS, NORM, NARM, TART may be appropriate in some cases, as part of a national random or targeted surveillance program
e) For cattle, interrogation of PIC against ERP database
identifies testing requirements. NVD also may
identify testing requirements (e.g. endosulfan)
AS 4696 3.12, 3.13, 6.1(c)

Page 46

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

f) For cattle, procedures are in place to identify an


individual animals status through the NLIS database
(e.g. Ruminant Animal Material fed, imported,
grazed on areas treated with sewerage, affected or
suspected of being affected by a contagious or
AS 4696 6.7
notifiable disease) that may preclude slaughter, be
slaughtered subject to conditions or affect market
eligibility

g) Animals are not submitted for slaughter if the animal


is affected by any disease or abnormality that could
jeopardise the wholesomeness of meat and meat
products derived from it or the slaughter and
processing could contaminate other animals or meat AS 4696 6.9

21.2

Relevant information is available at ante mortem


(from NVD, waybills, special movement permits, ERP
database etc)
AS 4696 6.13, 8.6

21.3

The procedure addresses corrective action

21.4

The procedure addresses the frequency of the tasks

21.5

The procedure identifies those responsible for the


tasks, including monitoring and verification

AS 4696 3.7
AS 4696 3.3, 3.6

AS 4696 3.5

21.6

Records of incoming declarations, waybills, database


interrogations, kill sheets, corrective action,
EC(MMP)O Schedule 2 7.1 : AS 4696
verifications of those actions are kept
18

21.7

ESTABLISHMENT SOURCING OF STOCK TO COMPLY


WITH IMPORTING COUNTRY REQUIREMENTS FOR
CADMIUM LEVELS IN OFFALS

Page 47

AMN 2011/07

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

Specific requirements are set out in the occupiers


approved arrangement for the sourcing of animals for the
production of liver or kidney offals for export to specified
markets
21.9
21.9 a)

PIG PASS NVD & PIG INDUSTRY ESI:


A valid Pig Pass NVD is obtained before admitting pigs for
slaughter whose meat or offal may require export
certification.

21.9 b)

Responses to Question 3 (WHP/ESI) and Question 4


(prohibited medicines) are considered before making
purchasing and slaughter decisions

21.9 c)

Appropriate segregation systems for meat and offal are


established to exclude product from export should pigs be
slaughtered where:

AMN 2006/18

i) A valid Pig Pass NVD is not obtained


ii) Other responses to questions 3 and 4 on Pig Pass NVD allow
release onto the domestic market but do not allow export
certification
21.10

USE OF TEMPORARY HOLDING FACILITES FOR STOCK


i) The occupiers approved arrangement must include
procedures for checking that NVDs and NLIS database
records record the use of temporary holding facilities where
required under State stock regulations and NLIS rules
MN 2013/03

Page 48

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

22. Purchasing
22.1

There is a documented sourcing procedure for


ingredients, processing aids, labels, tags, printing
inks and packaging material

AS 4696 3.1 (a), (b), (c) & (d)

22.2

Ingredients, processing aids, labels, tags, printing


inks and packaging material (e.g. plastic wraps) that
may come into contact with meat and meat products
are not a source of contamination (letters of
compliance with standards, FSANZ approval, etc)
AS 4696 14.1

22.3

The handling of labels, tags, printing inks and


packaging material (e.g. cartons) is not a source of
contamination to meat and meat products

22.4

Page 49

Under conditions of use labels, tags and printing


inks remain fit for purpose and packaging material
protects meat and meat products from
contamination

AS 4696 14.1, & 14.3

AS 4696 14.1, 14.2 & 14.3

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

K STRUCTURE & EQUIPMENT


23 Structure & Maintenance
23.1

23.2

23.3 a)

The establishment has a documented procedure for


structure and maintenance

AS 4696 14.1, 14.2 & 14.3

The floor plan shows major equipment layout and product


and people flow. Major structural and equipment alterations
are treated as an amendment to AA (therefore new floor
plan). As a guide, it may be useful to auditors to show the
physical locations of CCPs (this could be addressed using
HACCP Plan Flow chart)

There is a structured monitoring program in place.


AS 4696 3.6,
i) Processing areas may use the sanitation monitoring
process, or this procedure may be supplemented by an
independent monitoring program

5.1(f) , 4.5

ii) Critical defects are identified before they can


jeopardise the wholesomeness of meat and meat
products
23.3 b)

23.4 a)

Defects are identified and rectified before they become


critical (preventive maintenance

Corrective actions ensure that:


i) Critical defects are rectified before product wholesomeness
is jeopardised
AS 4696 3.7 : AS 4696 3.7(a)
AS4696 3.7(b) AS4696 5.1(f)
ii) Other defects identified and rectified before product
wholesomeness is jeopardised

Page 50

AS 4696 3.8 AS 4696 3.7 ( 3.7(c)

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

iii) The process of rectification does not jeopardise the


wholesomeness of meat and meat products

23.4 b)

The adequacy of repairs (particularly to critical defects) is


verified

23.5

Frequencies of monitoring and verification are


addressed

AS 4696 3.6

23.6

The individuals responsible for the tasks, including


monitoring and verification, are identified

AS 4696 3.5

Records of monitoring, corrective action,


verifications of those actions and verification are
kept

EC(MMP)O Schedule 2 7.1 :AS 4696


18

23.7

23.8

APPROVAL OF BUILDING PLANS OR ALTERATIONS TO REGISTERED ESTABLISHMENTS


i) Was formal approval is obtained from the ATM for major
structural alterations or additions to the establishment
before they are used for producing, handling or storing
export product and/or was the ATM advised in writing of the
proposed project and the anticipated date of completion
AMN 2001/09
before construction commences

Note:

This does not apply to minor alterations and additions where the OPV is satisfied that export production is not put at risk

24 Calibration
24.1

There is a procedure for calibrating monitoring


equipment that ensures:
i) Measuring equipment is identified

Page 51

EC(MMP)O Schedule 3 2.1, 11.1

ii) The manufacturers specification for the equipment is


available

AS 4696 4.5, 19.10

iii) Measuring equipment is calibrated in accordance with


manufacturers directions to verify its accuracy

National Measurements Act 1960

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

iv) Standard instruments are used to calibrate from


v) Where necessary correction factors are used or equipment
is corrected
24.2 a)

24.2 b)

24.3
Note
24.4

Equipment is recalibrated as required by the


manufacturers directions.

AS 4696 3.7

Determination is made as to whether out of


specification measuring equipment resulted in
incorrect product assessment for food safety,
wholesomeness, load-out or transport

AS 4696 3.2

The procedure addresses the frequency of the tasks

AS 4696 3.3, 3.6, 19.10

This should be as per manufacturers specifications or sooner if damaged


The procedure identifies those responsible for the
tasks

24.5 a)

Records are kept

24.5 b)

A register of measuring and test equipment is kept

AS 4696 3.5
EC(MMP)O Schedule 2 7.1
AS 4696 18

Page 52

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

L. PRODUCT SUPPLY CHAIN INTEGRITY


25. Product Traceability, withdrawal and recall
25.1 a)

Products are traceable one step forwards one step


backwards (i.e. to the immediate supplier and
immediate customer)

AS 4696 16.8, 17.12

25.2 a)

Recall procedures are developed

25.2 b)
25.2 c)

Recall procedures are tested annually


The Dept. were notified immediately in the event of
a recall

25.3 a)

Product is identified to the extent necessary at each


stage of production to enable a particular
description to be applied
EC(MMP)O Schedule 7 1.1

25.3 b)

The auditable inventory system provides (may


correspond with system in export security and
integrity sections) a description of the inventory
system including a definition of the batch,
identification of the batch, (check definition of
batch)

Note:
25.4

Page 53

AS 4696 16.1
Food Standards Code; AS 4696

AS 4696 - 16.2, 16.4, 16.6, 16.7 EC


(MMP) O Schedule 7 1.1(b), 2.1, 2.2,
2.3, 2.4

Batch definition may differ in accordance with time and temperature etc.
There are records of inventory including product
movements in and out of the establishments,
corrective action and verifications

EC(MMP)O Schedule 2 7.1

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

26 Trade Description
26.1

There is a section of the arrangement that covers


Trade Description

There must be enough information available to be


able to apply the final trade description including
any optional information (e.g. grain fed, age, etc)

26.2

26.3 a)

EC(MMP)O Schedule 6 4.1 :AS 4696


17

EC(MMP)O Schedule 7 1.1(a) :AS


4696 16.2, 16.4, and 16.6, 17

As a minimum edible product is identified by:


EC(MMP)O Schedule 6 Div. I
i) Date of packaging
ii) Species (can be in ingredients list in meat products)
iii) Basic categories
iv) Net weight
v) Country of origin
vi) Registration number of establishment where product
last packed.

vii) Identity of meat business where they are packed or


exporter or consignee
viii) Refrigeration requirements
ix) Name of product (in the case of meat products)
x) List of ingredients (in the case of meat products)
xi) Identity of the batch
Note:

Page 54

In addition identification requirements may be specified by AUS-MEAT, Food Standards Code and Importing Country Requirements

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
26.4

26.5

26.6

Requirement

Reference

Monitoring of assessment and application of trade


descriptions occurs

EC(MMP)O Schedule 2 3.1

Corrective actions are applied for non-compliance


with a trade description

EC(MMP)O Schedule 2 4.1

Audit Findings / Evidence/Observations

Rating

The procedure addresses the frequency of the tasks


EC(MMP)O Schedule 2 3.1

26.7

26.8

The procedure identifies those responsible for the


tasks

EC(MMP)O Schedule 2 2.1

Records of trade description monitoring, corrective


action and verification are kept.

EC(MMP)O Schedule 2 7.1

27. Export Security and integrity


27.1

Is there a documented procedure for export integrity EC(MMP)O Schedule 4 Part 4,


and security ?
Schedule 7 - Parts 1 and 2 :AS 4696 17

27.2

Does the auditable inventory system allows for


reconciliation in accordance with :
i) Post-mortem disposition

EC(MMP)O Schedule 7 1.1, Part 2

ii) Trade description


iii) Market eligibility
iv) Receiving, current storage, and dispatch of animals and/or
product
27.3 a)

27.3 b)

27.3 c)

Is edible product segregated from inedible product


by space and signage

EC(MMP)O Schedule 7 Part 1

Can retained meat (meat pending disposition) be


physically secured when required by the
establishment or the Dept.?

EC(MMP)O Schedule 5 5.2(iv)

Is there a visual system to identify inedible and


condemned goods until packaged and labelled :
i) Is product segregated from edible product by space and
signage

EC(MMP)O Schedule 7 1.1 :AS 4696 17 :

ii) Is condemned meat physically secured until denatured.


A Guidelines Appendix 2
27.4 a)

Completion of MTCs:
i) Are MTCs completed correctly

EC(MMP)O Schedule 7 - Part 2

ii) Returned within 21 days

AA Guidelines Appendix 2

iii) Reconciled

Page 55

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Item

Requirement

27.4 b)

Are IMTCs used between registered establishments


and State Government approved heat processors?

27.4 c)

Are unsatisfactory reports used when product has been


received that is either non-compliant or the MTC is noncompliant ?

27.5

Is monitoring of segregation and identification is


conducted?

27.6

Reference

Audit Findings / Evidence/Observations

Rating

EC(MMP)O Schedule 2 3.1

Corrective action :
i) Is there is a procedure in place that ensures in the event
product integrity is compromised that the Dept is contacted
EC(MMP)O Schedule 2 4.1 :
?
EC(MMP)O Schedule 2 - 10.1

ii) Should product integrity be compromised, has the occupier


procedures in place to secure the product and preserve
evidence until advice is obtained from the Dept. ?

EC(MMP)O Schedule 7 7.1

27.7

Does the procedure addresses the frequency of the


tasks ?

EC(MMP)O Schedule 2 3.1

27.8 a)

Does the procedure identifies those responsible for


the tasks ?

EC(MMP)O Schedule 2 2.1

27.8 b)

Persons who sign MTCs and IMTCs are nominated in


the approved arrangement

EC(MMP)O Schedule 7 10.1

27.9

Page 56

Are there records of monitoring, corrective action


and product transfers ?

EC(MMP)O Schedule 2 7.1

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

28. Control of Official Marks


28.1 a)

Is there is a documented procedure for the use and


control of official marks ?

EC(MMP)O - Part 7

28.1b)

Where there is no defined procedure does the Dept.


controls the official marks ?

Schedule 6 - Part 2

Do computerised labelling systems operate in


accordance with the Depts. approved code of
practice ?

EC(MMP)O 64 EC(MMP)O 64.1, 64.2,


68

28.1 c)

28.1 e)

For onsite pre-printed carcase bags or tags, is there


an inventory system that enables reconciliation of
the numbers of pre-printed tags with the numbers of
EC(MMP)O 64, 68
carcases or quarters bagged

28.1 f)

For pre-printed serially numbered official marks,


does a reconciliation system account for their daily
use and relate to the inventory control system ?

EC(MMP)O 64, 68

28.1 g)

Are procedures for resemblances (if used) covered


in the Approved Arrangement?

EC(MMP)O - 66

28.2 a)

Is DA approval is obtained for the ordering and


supply of all official marks ?

EC(MMP)O - 64

Is DA approval is obtained prior to installation of


computer generated marking devices (including
software) ?

EC(MMP)O 64, 68

28.2 b)

Page 57

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
28.3 a)

28.3 b)

Requirement
Are there are daily control and reconciliation
procedures for official marks?

Are there are replacement label procedures ?

28.3 c)

Where official marks have been incorrectly applied


to product, they are removed as soon as is practical
and a record kept ?

28.4 b)

Are marks are applied correctly (clearly, legibly, to


eligible product) ?

28.5

Are procedures for defacement of official marks are


documented?

28.6

Is monitoring of control of official marks in


processing areas, defacement and replacement
conducted ?

28.7

ii) If product integrity was compromised what action did the


occupier take to secure the product and preserve evidence
until advice was obtained from the Dept.

Page 58

Audit Findings / Evidence/Observations

Rating

EC(MMP)O Schedule 6 Part 2 Division I

EC(MMP)O 64, 65 and Schedule 6


Part 2

EC(MMP)O 64, 65 and Schedule 6


Part 2
EC(MMP)O 65, 68.2, EC(MMP)O
Schedule 6 - 17 : AA Guidelines
Appendix 2

EC(MMP)O Schedule 2 3.1

Corrective action :
i) In the event product integrity, including market eligibility is
compromised has the Dept. been contacted

28.8

Reference

EC(MMP)O Schedule 2 4.1 :


EC(MMP)O Schedule 2 - 10.1

EC(MMP)O Schedule 7 7.1

Reconciliation of official marks and forms occurred at


a least weekly

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
28.9

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

Only fit and proper persons may order official marks


and forms:
i) Official mark order forms were countersigned by a Dept.
officer

EC(MMP)O 64.3; 68.1 Schedule 6 15.1

ii) Persons responsible for daily use of official marks, marking


devices and forms are nominated in the approved
arrangement

iii) The nominated person is responsible for official marks when


not secured
iv) An identified establishment person secures all marks and
marking devices when not in use.
v) A fit and proper person has reconciled of use of the official
marks and forms.
28.1

There are records of the use of official marks

29. Export Documentation


29.1 a)

Is there a clear procedure in the approved arrangement for


how the exporter applies for export permits (Request For
Permit RFP)

EC(MMP)O Schedule 8 1.1, 1.2 and


2.1

29.1 b)

The occupier at the last establishment that inspects the


goods validates the Export Permit if RFP validation is
included in the approved arrangement

EC(MMP)O Schedule 8 5

29.2 a)

29.2 b)

Page 59

Does the RFP validation process verify the information in


the RFP (different process to RFP application)

Is there an auditable trail of information to lead to RFP


validation?

EC(MMP)O Schedule 8 5.1, 5.4

EC(MMP)O Schedule 8 5.1

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Item
29.3

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

Corrective action :
i) If products were identified to be unwholesome or product
integrity, including market eligibility compromised was the
Dept. was contacted

ii) If product was identified to be unwholesome or integrity


compromised, did the occupier take action to secure the
product and preserve evidence until advice was obtained
from the Dept.

29.4

Does the procedure addresses the frequency of the tasks

29.5

Does the procedure identify those responsible for the tasks?

EC(MMP)O Schedule 2 4.1 :


EC(MMP)O Schedule 2 - 10.1

EC(MMP)O - 51 and Schedule 7 7.1

EC(MMP)O Schedule 2 3.1

EC(MMP)O Schedule 2 2.1


i) Are RFP user IDs and passwords are kept strictly
confidential and are not shared ?
29.6

Page 60

Are Records of load-out and validation kept ?

EC(MMP)O Schedule 2 7.1

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Item
29.7

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

PRODUCT INTEGRITY AND CERTIFICATION REQUIREMENTS:


i) All approved Export Permit Issuers and MTC authorised
signatories understand their legal responsibilities when
performing their tasks and have received training relevant
to their tasks

MN 2013/02

ii) Records of training are available to the Dept. upon request

M. IMPORTING COUNTRY REQUIREMENTS


30. Importing country requirements
30.1

30.2

The procedures to meet specific market


requirements for each country listing on ER are
included in the approved arrangement and cross
referenced to MICoR.

EC(MMP)O 34

reflects requirements and the process is operationally


compliant
before listing
recommendations
were made
There
is a process
in place
to update the importing
country
requirements in the approved arrangement when
amendments are made to MICoR or Market Access Advices
MICoR
(MAA) are issued by the departments Export Standards
Branch.

Specific importing country requirements been addressed in the approved arrangement and are there monitoring and verification records to demonstrate compliance with these requirements:

Note - If an establishment is not listed for a particular country only select 'Not applicable' from the drop down menu of the blue header for that country e.g.other ratings need not be populated

Page 61

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

30.3 Halal Requirements


Does the occupier's approved arrangement identify the
MN2009/08
Approved Islamic Organisation (AIO) responsible for training
& oversight of Muslim slaughtermen and for verification of
the Halal activities at the establishment?
i)

ii)

Do the authorised muslim slaughtermen have Aus-Meat


identification cards issued within the previous 12 months
and are these cards available at the request of an
authorised officer?

MN2009/08

Is there a clearly documented procedure for identification of MN2009/08


non-Halal carcases by the Islamic slaughtermen?
iii)

iv)

Does the reversible stunning procedure & stun-stick interval MN2009/08


used for Halal slaughter comply with the AMIC Animal
Welfare Standards?
MN2009/08

v)

Is there a comprehensive identification system that clearly


demonstrates effective separation Halal & non-Halal
product?
Does the approved arrangement specify that only Halal
species are slaughtered?

MN2009/08

vi)

At non slaughter establishments where harem substances


are processed, is Halal product processed, packed & stored
in separate lockable rooms unless the AIO has approved
separate production runs after equipment has been
cleaned?

MN2009/08

Are there procedures in place to ensure that Halal stamps


are applied to Halal meat, carcase tags &/or carton labels
before product is removed from the establishment?

MN2009/08

Are procedures in place to deface Halal marks where the


Halal integrity of product is lost?

MN2009/08

Are MTCs for Halal meat endorsed HALAL MEAT?

MN2009/08

vii)

viii)
ix)
x)

Page 62

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
xi)

xii)

xiii)

Requirement

Reference

Are RFPs for Halal product endorsed Complies with


Australian Government Supervised Halal Program?

MN2009/08

Audit Findings / Evidence/Observations

Rating

Are the additional endorsements described in MN 2012/02 MN2012/02


for Saudi Arabia, UAE and Egypt applied to RFPs for product
destined for those markets?
Does the approved arrangement describe the inventory
controls for the use of Halal Certificates (manual or
electronic)?

MN2012/02

Are there records of regular AIO audits of the


establishments conformance with Halal requirements?
Have any critical non-conformances in AIO audits been
brought to the attention of the deparment?

MN2009/08

Does the establishment have procedures to monitor, verify


and implement corrective action for the Halal program?

MN2009/08

xiv)

xv)
xvi)
30.4

Does the establishment conduct internal audits of the Halal MN2009/08


program?
BRAZIL
i) Registration of products and labels from the Brazil
Department of Inspection of Animal Origin Products
(DIPOA) has been obtained.

30.5

CANADA
i) Raising claims such as grain-fed may only be used
if the department has specifically verified such
claims, and if systems are in place to support such
claims

30.6

MICoR - Brazil 6.1

MICoR - Canada 6.1

CHILE
i) After chilling or freezing, chilled meat must be
maintained at a temperature between 0 C and 4C,
and frozen meat at a temperature colder than 12 C MICoR - Chile 3.5

Page 63

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Item
30.7

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

CHINA
i) During a production shift, all equipment that
contacts meat (such as smocks, aprons, gloves and
knives) does not leave the controlled environment.
When not in use, this equipment is sanitised and
stored in an ante-room or the boning room during
breaks

MICoR - China 2.1

ii) Workers only move within and between work areas


and amenities by defined, clean routes or stay within MICoR - China 2.1
defined clean areas outside
iii) In order to not exceed Chinas maximum limit for
cadmium in liver and kidney exported to China,
livestock are sourced with respect to the source
state and animal age, in accordance with the
national program set out in Meat Notice 2011/07.

iv) BONING ROOM - Knife sterilising equipment must


operate at a water temperature of at least 82
degrees Celsius, which is verified by routine
monitoring. All knives and other cutting equipment
must undergo a thorough cleaning and sterilisation
at every major break in production and at a
minimum frequency of every two hours

v) Cartons are assembled in an area outside of the


boning room. The carton liner is used to provide a
barrier to prevent contact between the exposed
carton and the product. Cartons in the boning room
are handled only using the liner.

MICoR - China 2.3

MICoR - China 3.3

MICoR - China 3.4

vi) Load out temperatures and container set points have


been validated to ensure chilled meat has a core
temperature no warmer than 4 C on arrival in China
MICoR - China 3.5
and frozen meat is 18 C or colder on arrival in
China

Page 64

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

vii) Labelling on the outer & inner packaging has the


mandatory information required by China in Chinese
MICoR - China 6.1
& English
viii)
Does the occupiers approved arrangement include a
cattle sourcing program that ensures meat destined MAA1434
for China is sourced from HGP free animals either by
1) NVD or 2) by separate vendor declaration with
verification testing of each consignment?
ix) Is monthly testing for HGP residues conducted
through NRS once per month from carcases
determined eligible for China?
30.8

MAA1434

EGYPT
i) Bags containing meat, meat products and edible
offal (including carton liners covering bulk pack
product) are sealed by a metal or plastic ring or
heat-sealing the extremity of the bag or
knotting it to seal it completely.

MICoR - Egypt 3.4

ii) Procedures are in place to ensure all frozen boneless


meat comes from recognisable cuts that have a
minimum size of 2 kg. Primal meat have a max. 7%
fat content and manufacturing meat has maximum
MICoR - Egypt 4.1
20% fat content and consists of is brisket and thin
flank primal only
iii)
Procedures are in place to ensure that from 1
January 2015, only cattle from mobs that are
determined to meet HGP free requirements as
declared on the National Vendor Declaration (NVD)
MAA1482
by answering no to Question 1 of the NVD (i.e. that
HGPs have not been used) and by checking both ears
of each animal for the presence of permanent
markers and for the presence of the triangular ear
punch are eligible for Eqypt.

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Item
30.9

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

EU
i) The establishment has access to facilities for
washing trucks. The truck wash facilities may be in
nearby authorised places such as saleyards

MICoR - EU 1.7

ii) Livestock trucks are cleaned between loads of


livestock

MICoR - EU 2.1

iii) Water used for the final rinse to clean animals prior
to slaughter, or to clean livestock trucks between
loads of livestock, or to clean trucks transporting
inedible by-products, is clean or potable

MICoR - EU 2.1

iv) Water microbiological and physico-chemical testing


is conducted for the parameters and at the
frequencies specified in MICoR

MICoR - EU 2.1

v) For cattle held in lairages, procedures are in place to


ensure that electric shocks are applied for no more
than 2 seconds to muscles of the hindquarters of
adult cattle that refuse to move and, only if the
MICoR - EU 2.1
cattle have room ahead of them to move.

vi) The additional EU animal welfare requirements


required to be implemented by 1 January 2013 are in
MICoR - EU 2.1
place.
vii) The EU segregation program ensures that EU-eligible
animals are clearly identifiable and kept separated
from animals that are not EU-eligible.
EU-eligible animals are held in clearly identified pens
MICoR - EU 2.1
that are segregated from pens that hold animals
that are not EU-eligible and slaughtered as a
separate production run.

viii) The EU segregation program clearly identifies EUeligible products from the start of production, or
product receival
and is maintained to the point of dispatch of
products

MICoR - EU 2.1

ix) Separate production runs are used for all EU-eligible


products to ensure that there is no crosscontamination from product that is not EU-eligible.
MICoR - EU 2.1
These production runs occur only after a full cleandown of equipment
x) In order to not exceed the EUs maximum limit for
cadmium in liver and kidney exported to the EU,
livestock are sourced with respect to the source
state and animal age, in accordance with the
national program set out in Meat Notice 2011/07

Page 66

MICoR - EU 2.3

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

xi) Procedures guarantee that individual animals or lots


of animals are properly identified. These procedures
also guarantee that animals are accompanied by
food safety information in vendor declarations,
MICoR - EU 3.1
which are supported by the records kept at the last
holding.
xii) Only animals identified under the National Livestock
Identification System (NLIS) and that originate from
the European Union Cattle Accreditation Scheme
(EUCAS) farms, feedlots and/or sale yards, with the
MICoR - EU 3.1
exception of bobby calves are accepted as EU
eligible
xiii) All EU-eligible cattle carcases are palpated for HGP
implants and triangular ear punches during
slaughter and dressing. Palpation for HGP markers
occurs prior to hide removal while the RFID is still
attached to the carcase, and focuses on the back or MICoR - EU 3.1
base of the ear, caudal tail fold, and brisket.

xiv) Has the department been informed immediately


when implants or triangular ear punches are
detected.

MICoR - EU 3.1

xv) An AI stamp is applied to all carcases, carcase halves


and quarters that pass post-mortem inspection,
MICoR - EU 3.2
before they go into a chiller, or for boning.
xvi) EU-eligible carcases may be 'hot-boned' at a carcase
temperature warmer than 7 C, only if the
establishment can demonstrate that there is no
MICoR - EU 3.3
increase in meat temperature from the slaughter
floor through to the boning room
xvii) Cartons are not assembled in the same location or
room where meat is packed. Packaging, and
packaged meat is stored separately from exposed
unpackaged meat and processed products.

MICoR - EU 3.4

xviii) EU carton seals are applied so as to be destroyed


when the packaging or wrapping is opened.

MICoR - EU 3.4

ixx) Meat temperatures during storage and


transportation after initial chilling and during
production are maintained no warmer than 7C.

MICoR - EU 3.4

xx) Offal temperatures during storage and


transportation after initial chilling and during
production are maintained no warmer than 3C.

MICoR - EU 3.4

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

xxi) The establishment's approved arrangement has been


amended to include procedures for EU RFPs to be
validated and EU MTCs to be endorsed by deparment
MN 2014/01
officers with date of effect no later than 1/05/14

xxii) At least twice a year as part of the establishments


internal audit and management review process,
trace back and trace forward is conducted for
product identified on an EU health certificate to
confirm that the product details were correct and the
MN 2014/01
product remained EU eligible through all stages of
production and export
Procedures are in place to ensure labelling
requirements on exported foods continue to comply
xxiii) with EU requirements from 13 December 2014:
From 13 December 2014 and up to 13 December
2016:
- Labels on food manufactured from 13 December
2014 and up to 13 December 2016 (i.e. new stock)
must include all specifications in the new regulation
(EU Regulation 1169/2011), but do not need to
MAA1470
include nutritional information.
- Labels on food manufactured prior to this date can
continue to comply with existing labelling EU
directives.
After 13 December 2016:
- Labels on food manufactured from 13 December
2016 must include all specifications
in the new regulation (EU Regulation 1169/2011),
including nutritional information.

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Item

Requirement

30.10

Reference

Audit Findings / Evidence/Observations

Rating

INDONESIA
i) The Authorised Islamic Organisation providing Halal
certification to Indonesia is based in the same state
as the slaughter establishment.

MICoR - Indonesia 2.2

ii) The Halal procedures section of the approved


arrangement, details how any pork processed at the
establishment has complete segregation of Halal
product from non-Halal product, including meat,
MICoR - Indonesia 2.2
personnel, equipment and transport.

iii) The approved arrangement has procedures in place


to ensure meat, meat products and edible offal must
depart for Indonesia within 6 months of the date of
slaughter of the animals from which the product was MICoR - Indonesia 4.1
derived
iv) A dual English/Bahasa label is be attached to all
cartons of meat and meat products exported to
Indonesia

MICoR - Indonesia 6.1

v) Procedures are in place to ensure shipping marks


appear on both the health certificate and all cartons
of meat, meat products and edible offal exported to
MICoR - Indonesia 6.3
Indonesia, and include:
packing establishment number
Indonesian port-of-entry ISO code
vi) Procedures are in placetake care when raising and
validating Request for Permit to ensure all
information entered is correct and up to date when
raising and validating documentation associated
with the certification accompanying meat
consignments.
vii)

Page 69

MAA1480

Procedures are in place to ensure that secondary


meats and offals (other than bovine tongue and tail) MAA1501
are not processed or packaged for access to the
Indonesian Market.

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item
30.11

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

KOREA
i) Products other than carcases, quarter beef & offal
are processed through an automated, in-line metal
detection system such as an x-ray, or other metal
detector that is sufficiently sensitive to be able to
detect the hazard of metal contamination in meat.

ii) Product destined for the Republic of Korea is


adequately segregated from product destined for
other countries

MICoR - Korea 1.7

MICoR - Korea 2.1

iii) The establishments quality system must include


procedures to identify and address potential sources
of cross contamination. The identified high risk areas
MICoR - Korea 3.4
include carton, lid and strap handling areas

iv) Meat is chilled to a temperature of 20 C or colder


within 20 hours of first being placed under
refrigeration, and further reduced to a temperature
of 10 C or colder within 80 hours of being placed
under refrigeration for freezing. Product is loaded
out for export at a temperature of 10 C or colder

Page 70

MICoR - Korea 3.5

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Item

Requirement

30.12

Reference

Audit Findings / Evidence/Observations

Rating

LEBANON
i) Procedures are in place to exclude hot boned
product

MICoR - Lebanon 3.3

ii) Specific use by dates & shelf life restrictions for


Lebanon are complied with

MICoR - Lebanon 6.2

30.13

MALAYSIA
1
Does the occupier have an approved Halal program in its
Approved Arrangement?

EC(MMP)O 2005 Schedlue 7 Part 1


Segregation, identification, security
and integrity, Clause 4.1and 4.2

MICoR Malaysian essential requirements for the slaughter,


processing and storage of Halal Meat?

MICoR Malaysian essential


requirements for the slaughter,
processing and storage of Halal Meat

Does the Halal program include procedures for monitoring


and corrective action?

Malaysia Protocol 2011 for the Halal


Meat and Poultry Production

4 Does the Halal program include procedures to be taken if a


breach of Halal program is noted?
MAA 1334 June 2013
5

Has the establishment in consultation with the AIO


determined Halal Critical Control Points?

6 Where are the Halal Critical Control Points located?


7

9
10

11

Has the AIO produced a flow chart showing the flow of Halal
carcases and offal through the plant?
Is there a separate flow chart for non Halal product /
processes
Is there adequate separation between Halal and non Halal
processes and production?
Are there specific corrective actions identified in these flow
charts?
Does the establishment have its own Halal Standard
Operating Procedures?

12 Has the AIO formed a monitoring team within the


establishment?
13
Has a Malaysian Halal Audit Checklist been developed? Is it being used- How frequently is it being use?
14

Does the Halal program cover additional requirements for


Malaysia?

Page 71

Meat MICoR Malaysia Essential


Requirements: Appendix 1: Malaysian
Requirements for the Slaughter,
Processing and Storage of Halal Meat
(page 1

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

15

Is the Malaysian section of the establishments Halal


program approved by a Malaysian approved supervising
Islamic Organisation?

Meat MICoR.Malaysia Essential


Requirements: Appendix 1: Malaysian
Requirements for the Slaughter,
Processing and Storage of Halal Meat

16 Does the establishment dedicate all its beef / sheep / goat /


Malaysian Halal 2011 protocol
deer meat (Poultry if applicable) production to meet
Malaysian requirements?
17

Are the establishments monitoring records available for


review?

Meat MICoR. Malaysia Essential


Requirements: Appendix 1: Malaysian
Requirements for the Slaughter,
Processing and Storage of Halal Meat

18 Are the following audit records available for review by


Malaysian Authorities and/or DA?- Approved Islamic
Organisation audits (AIO)- Previous Malaysian AuditsDepartment of Agriculture Audits
19
Review visit records of previous audits by Department of
Veterinary Sciences (DVS) and Malaysian Department of
Islamic Development (JAKIM). Have all corrective and
preventative actions been implemented as a result of these Previous audit findings from DVS
audits?
&/JAKIM
20
Who is the nominated Halal Supervisor? Is this a dedicated
position? If not, what other roles does the supervisor fill

AMN 2009/08 Meat MICoR.

21
Malaysia Essential Requirements:
Appendix 1: Malaysian Requirements
for the Slaughter, Processing and
Where are these audit records stored? Review audit records Storage of Halal Meat
22 How often is the monitoring of the religious aspects of the
Halal program conducted
23 Where are the above monitoring records kept

AMN 2009/08

24 Are physical Halal stamps, if used, under DA control when


not in use? b) Are there records of company personal
signing Halal stamps in and out. c) Is this verified by DA
officers?
25 Has management appointed:
26 a) Muslim slaughterman?
27 b) Muslim head checker? (beef only)
28
29 e) When was the last meeting?
30
31
Where are the minutes from the committee meeting held?
Review the minutes of the last meeting.
32 Is the Muslim slaughterman certified by an Malaysian
approved Organisation? e.g. check currency of identification
AUSMEAT ID card
33 Are the stun operators adequately trained? e.g. view
training records
34 Have management ensured that amenities have been
provided for Muslim personnel?
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Item

Requirement
35 Has management provided a prayer room?
36
In beef establishments - Is a head restraint used to ensure
the stun can be applied in the correct location?

Reference

Audit Findings / Evidence/Observations

Rating

37 Can the stun operator explain the correct location where


the stunner must be applied to the head?
For cattle: What is the air-pressure setting for the
38 pneumatic stunner set at? Is the air pressure setting of the
stunner within Malaysian requirements?
39
For sheep: Where is the electrical stun applied?
40 Does the Halal checker/ slaughterman check the animal
post stun to ensure it has not died from the stun?
41 What are the indicators of an effective stun? - Are these
indicators checked to confirm an effective stun?
42 What is the criterion for measuring the degree of skull
damage assessed?
43
Is the assessor competent in assessing the skull damage?
e.g. Verify by viewing procedure, questioning assessor and
checking training records (beef only)
44

a) Are visual guides readily available to the person


assessing the skull damage? b) Where are these guidelines
displayed?
a) Is a captive bolt is available to re-stun the animal if initial
45 stun is ineffective or animal shows signs of regaining
consciousness?
46 Where is the captive bolt stored during operations?
47 How is non-Halal status applied to a carcase if a captive
bolt is used to re-stun the animal?
48 How is segregation of the non-Halal carcase from the Halal
production run achieved?
49 Who determines visual death?
50 How is visual death determined?
51 How soon after stunning does the Halal cut occur?
52
Is the stun effectiveness verified by the Halal checker?
53 How often does the stun verification occur by the head
checker? (beef)
54 Are stun verification monitoring records available?
55
Does the Company have a Halal segregation program?
56 How are non-Halal carcases identified?
57 Are separate chillers used to provide separation of nonHalal and Halal carcases?
58
Is the number of Halal and non-Halal carcases recorded?
59 Are these records available for review?
60 How is non-Halal offal identified?
61 How is segregation achieved in the offal room between
Halal and non-Halal offal?
62 Is the number of Halal and non-Halal offal cartons recorded?
Are the records available for audit?
63
How is segregation achieved through the boning room?
64 Is the official Halal mark applied to all Halal cartoned
product?
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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

65 Is the number of Halal and non-Halal cartons produced


recorded and available for audit?
66 Are Halal carcases boned and packed prior to any non-Halal
product entering the boning room?
67 How is segregation achieved in cold storage?
68 How often is a reconciliation conducted of Halal/ non-Halal
product in store?
69
Is the number of Halal and non-Halal cartons moving into
and out of cold storage recorded and available for audit?
70 How is Halal/ non-Halal product segregated during
transport?
71 Does the Meat Transfer Certificate (MTC) provided for each
load carry a clear statement that the product is eligible for
Malaysia?
72 What happens to product that arrives without this
statement?
73 Is the product ever transported or stored with pork?
74
Do pigs or their products ever enter the plants boundaries?
75 Are dogs used in stock yards/ lairage area muzzled when
being used?
76
Are dogs kept in secured pens when not being used?
77
Are there any species other than cattle, buffalo, goat, sheep
and deer processed or stored at the plant?

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Item

Requirement

30.14

Reference

Audit Findings / Evidence/Observations

Rating

SAUDI ARABIA
i) The establishment has a Saudi program in their
approved arrangement which addresses
identification, segregation and inventory control of
all Saudi-eligible products, from animal receival
through to the point of loading for export.

MICoR - Saudi 2.1

ii) The establishment has procedures in place to ensure


only cattle with VDs that have provided the answer
to Question 2 ('Have the cattle in this consignment
ever in their lives been fed feed containing animal
MICoR - Saudi 3.1
fats?') as 'No' and the declaration is completed are
Saudi eligible.

iii) Ante-mortem inspection of slaughter animals is


conducted within 12 hours prior to slaughter.

iv) Offal is refrigerated directly after slaughter at a


temperature of - 1 C to 0 C.

v) Boned products are refrigerated directly after


boning at a temperature of minus1 C to 0 C.

MICoR - Saudi 3.2

MICoR - Saudi 3.5

MICoR - Saudi 3.5

vi) Meat & Offal to be frozen is placed under


refrigeration for freezing as soon as possible, and be
progressively reduced to, and then stored and
MICoR - Saudi 3.5
transported at, minus 18 C or colder

vii) In the case of frozen meat and offal, once the


shipping container has been sealed for export, the
container temperature set point is at minus18 C or
colder until arrival in Saudi Arabia

MICoR - Saudi 3.5

viii) MTCs are endorsed: This meat has been produced,


stored, transported and despatched in accordance
with Saudi requirements

MICoR - Saudi 3.5

ix) In addition to an 'AI' official mark, all carcases and


cartons that are eligible for the Saudi market must
also bear a 'SA in square' mark

MICoR - Saudi 6.1

x) Each carcase must bear the slaughter date. The date


may be either stamped on the carcase, or printed on
a tag that is attached to the carcase
MICoR - Saudi 6.1

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Item

Requirement

30.15

Reference

Audit Findings / Evidence/Observations

Rating

SWITZERLAND
i) Other than EUCAS requirements, EUs importing
country requirements are applied at the
establishment for Swiss eligible products
ii) Procedures ensure that Non-EUCAS cattle that are
Swiss-eligible are not differentiated from other
cattle that are not EU-eligible, that all cattle in the
establishment have NLIS tags, correctly completed
NVDs, ante-mortem inspection in the 24-hour period
MICoR - Switzerland - 3.1
directly after arrival into the lairage area and in the
24-hour period directly prior to slaughter.

iii) Beef carcases produced for export to Switzerland,


that are derived from non-EUCAS cattle, have only
the AI official mark. The E-in-oval is not be applied
MICoR - Switzerland - 3.2
to these carcases.

iv) MTCs are endorsed for EU-eligible beef exported to


Switzerland: This meat has been produced, stored,
transported and despatched in accordance with EU
requirements

v) MTCs for high quality beef derived from non-EUCAS


cattle destined for export to Switzerland are
endorsed: This meat has been produced, stored,
transported and despatched in accordance with
Swiss requirements for beef from non-EUCAS cattle
vi)

Page 76

Procuedures are in place to ensure the options for


exporting EU-eligible beef dereived from EUCAS
cattle of high quality beef derived from non-EUCAS
cattle to Switzerland are complied with.

MICoR - Switzerland - 3.5

MICoR - Switzerland - 3.5

MAA1473; MICoR - Switzerland

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Item

Requirement

30.16

Reference

Audit Findings / Evidence/Observations

Rating

RUSSIAN FEDERATION
i) A copy of the Veterinary and Sanitary Requirements
of the Customs Union (CU) translated into English
language is available on site and is readily
accessible.

ii) Establishment personnel are familiar with the CU


requirements relevant to the operations of the
establishment. In particular Chapter 22 for meat
and other edible meat raw materials

MICoR - Russian Federation 1.2

MICoR - Russian Federation 1.2

iii) There is a minimum separation between areas where


food products are received and dispatched of:
at least 25 m in the case of lairages
at least 100 m in the case of suspect pens, or pens
where animals are held for emergency slaughter
MICoR - Russian Federation 1.7

iv) There is a deparment approved Russian Federation


segregation program that differentiates between
products that are, and are not eligible for export to
Russian Federations. The establishment maintains
identification and segregation between these types
of products

MICoR - Russian Federation 2.1

v) The establishment has humidity meters in cold


stores and operation rooms. Meters must be read on
MICoR - Russian Federation 2.1
a regular basis and records maintained.
vi) The establishment ensures that product destined for
Russian Federations complies with the
microbiological limits set out in the Customs Union
MICoR - Russian Federation 2.3
Unified sanitary and epidemiological and hygienic
requirements for products subject to sanitary and
epidemiological supervision (control).
vii) The establishment has procedures that comply with
the Customs Union requirements for HGPs and the
sourcing, segregation and verification programs for
the Russian Federation detailed in Meat Notice
2014/02 to ensure animals used to produce edible
beef and beef offal for export to the Customs Union
are not treated with natural or synthetic Hormonal
Growth Promotants (HGPs).

MICoR - Russian Federation 2.3

viii) In order to not exceed the Russian Federation


maximum limits for cadmium in liver and kidney
exported to Russian Federations, livestock are
sourced with respect to the source state and animal MICoR - Russian Federation 2.3
age, in accordance with the national program set out
in Meat Notice 2011/07

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

ix) The establishment has a carcase testing program for


Listeria. Samples are tested at minimum 3 monthly
intervals.
MICoR - Russian Federation 2.3

x) Australia Inspected official mark 'AI' with the


establishment number is applied to all carcases,
carcase halves and quarters that pass post-mortem
inspection before they go into a chiller, or for
boning?

MICoR - Russian Federation 3.2

xi) Cartoned product has tamper-evident labelling?


MICoR - Russian Federation 3.4

xii) Frozen is maintained at a deep muscle temperature


of not warmer than 8 C, and is not be thawed
during storage.

MICoR - Russian Federation 3.5

xiii) Chilled meat must be maintained at a temperature of


not warmer than 4 C
MICoR - Russian Federation 3.5
xiv) MTCs for Russian federation product are endorsed:
This product is eligible for export to the Russian
Federation
xv) Procedures are in place to guarantee that cattle to
be processed as eligible for the Customs Union
countries are accompanied by a National Vendor
Declaration stating that they have never been
treated with HGPs. HGP-free animals are be
segregated from treated animals and processed
separately.

xvi) Palpation procedures are in place to verify HGP-free


declarations. As a minimum at least 5 per cent of
cattle processed each day to produce eligible meat
for the Customs Union must be palpated.

xvii) Detected implants or triangular ear marks in HGPfree declared cattle must be subject to an incident
report, with the implant and ear, tail tag and
applicable VD retained for evidence

xviii) There are procedures for inventory control that can


account for product eligible for Customs Union
countries
xix) The establishment participates in the quarterly HGP
testing program

MICoR - Russian Federation 3.5

MN 2014/02

MN 2014/02

MN 2014/02

MN 2014/02

MN 2014/02

xx) Are VDs checked for a Russian eligibility


endorsement to ensure Russian product comply with LPA NVD Requirements oxytetracycline or chlortetracycline ESI
http://safemeat.com.au/FAQRetrieve.as
px?ID=47724

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Item
30.17

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

UKRAINE
i) Beef and sheep meat, meat products and edible offal
are frozen, stored and transported at a temperature
MICoR - Ukraine 3.5
no warmer than 8 C

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Item
30.18

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

UNITED STATES
i) Procedures are in place to prevent non-ambulatory
disabled cattle from entering the US food chain.

MICoR - USA 2.1

ii) In the HACCP plans, the establishment has


addressed the issue of E. coli O157:H7 as a hazard
and incorporated a critical control point (CCP) for its
MICoR - USA 2.1
control (the CCP may also be linked to control of
faeces, ingesta and milk).
iii) There is a CCP on the slaughter floor covering the
hazard of faeces, ingesta and milk. This CCP must be
included in the HACCP plan and must be monitored
MICoR - USA 2.1
daily.
iv) Livers are stamped (hot brand) on the convex
portion of the thickest portion.
Beef tongues, beef hearts and livers from other
species are stamped by hot brand
v) The Australia Inspected official mark (AI ) is applied
to all primals, with the exception of bulk-packed
primals that are destined for further processing at
Food Safety and Inspection Service (FSIS)-inspected
facilities

Page 80

MICoR - USA 3.2

MICoR - USA 3.2

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Item
30.19

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

UNITED STATES BEEF FOR GRINDING


i) Testing for E. coli O157:H7 and other Shiga toxinproducing E. coli (STEC) in raw ground beef
components intended for export to the USA is
conducted in accordance with Meat Notice 2012/03 & MICoR - USA 2.3 / MN 2012/03
MICoR

ii) Is there evidence to show that on an annual basis the


establishment selected a random shipment to test the lot
identification, recall procedures and maintenance of
microbiological independence

30.19a)

COMPLIANCE WITH RETAINED WATER RULES FOR


CARCASES, MEAT AND OFFALS EXPORTED TO THE
USA

AMN 2002/18

i) US listed establishments use valid sampling protocols to


determine whether any post-evisceration water processes
ii) result
Wherein
water
is retained,
the
amount
is included
onexported
the
retained
water for
product
intended
to be
product label on US product
to the USA
iii) Procedures are in place to prevent co-mingling of non-US
product with retained water labelled US product

iiv) Water retention sampling has been verified annually


30.18b)

SMALL STOCK PROCESSING: UNACCEPTABLE MHA


RESULTS OR REJECTIONS FOR POE DEFECTS IN THE
US:

MN 2013/05

i) The establishment has in place a system in the approved


arrangement to ensure only product that was available for
department hygiene verification can be exported to the US
unless sampled at a later time. The approved arrangement
must also describe how the department is notified of the
product's intended eligibility prior to sampling

30.2

VIETNAM
i) In order to not exceed Vietnam's maximum limit for
cadmium in liver and kidney exported to Vietnam,
MICoR - Vietnam 2.3
livestock are sourced with respect to the source
state and animal age, in accordance with the
ii) All
product
intended
consumption
has a
national
program
set for
outhuman
in Meat
Notice 2011/07
label which includes production date and expiry date
on the main carton label and not on a separate label.
MICoR - Vietnam 6.1

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

N. ANIMAL WELFARE and HANDLING


31 Animal Welfare
31.1

31.2

The establishment has documented procedures for


animal welfare
Procedures include:
i) A quality policy stating commitment to animal welfare (see
Policy Objectives and Commitment Element)
AS 4696 3.1 (a) & (d) AS 4696 3.4,
Section 7 : AS 4696 7.4, 7.5
ii) Contingencies to manage livestock during
emergencies, including euthanasia, delay in
transport or slaughter, mechanical breakdown or for
obtaining and providing feed and water

iii) Staff responsible are nominated

AS 4696 3.5

AS 4696 7.2

iv) Daily tasks for the appropriate care and management of


livestock
v) Livestock handling practices and details of specific tasks
including washing, restraint, stunning, sticking and
euthanasia
vi) Procedures are developed using the principles and
outcomes described in the National Animal Welfare
Standards for Livestock Processing Establishments
Preparing Meat for Human Consumption Standards
document and Working Manual

Page 82

AS 4696 7.1, 19.4

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Item

Requirement

31.3

Facilities are designed and maintained to ensure minimal stress to livestock:


i) Facilities are free from protrusions or other objects that
could cause injury
ii) Flooring and ramps minimise slipping, falling and injury
iii) Facilities are available to separate and treat weak, ill or
injured livestock as required

iv) Restraining equipment is designed and maintained to


restrain animals with minimal stress

Reference

Audit Findings / Evidence/Observations

Rating

AS 4696 7.1 : AS 4696 7.6, 7.7, 7.8


AS 4696 7.11

AS 4696 7.4

AS 4696 7.1, 7.10

v) Facilities for water and feed (where feeding is required) are


available and operational
AS 4696 7.1, 7.10
vi) Stunning equipment is appropriately stored, maintained
and is fully operational (equipment is used and stored in
accordance with manufacturers instructions, checked prior
to each shift for operation, cleaned and maintained to
ensure operation and monitored during production

vii) Back-up stunning equipment is available and operational


for all species
31.4 a)

AS 4696 3.5

Staff competencies are maintained and recorded


AS 4696 7.10

31.4 b)

31.4 c)

Staff undergoing training or that are assisting and not yet


assessed as competent in a particular task are supervised
at all times.

AS 4696 7.10

Personnel involved in stunning are trained and competent in recognising the effectiveness of the procedure. A system is in place to assess:
i) Effectiveness of the stun

Animal Welfare

ii) Maintenance of insensibility following sticking

31.5

Consignments of livestock are assessed upon arrival and any weak, ill or injured animals are identified:
i) Livestock identified to be weak, ill or injured are assessed
by a competent person and appropriate action is promptly
taken

AS 4696 7.6

ii) For livestock identified to be humanely destroyed or placed


for emergency slaughter, the procedure is carried out
AS 4696 7.8
promptly and effectively

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Item

Requirement

31.6

For daily management of livestock procedures are in place to ensure livestock:

i) Have easy access to water and feed (if feed


required) in holding facilities and yards

Reference

Audit Findings / Evidence/Observations

Rating

AS 4696 7.4

ii) Are penned according to class and species and at


densities that allow for free movement and access to
AS 4696 7.3
water
iii) Are moved through the facility in a calm manner that
minimises stress
31.7a)

AS 4696 7.2

For restraint, stun and slaughter:


i) Livestock are restrained effectively with minimal stress and AS 4696 7.11 :
for minimal duration
4696 7.1, 7.10
ii) Livestock are stunned with appropriate and effective
equipment
iii) Stunning is effective in rendering the animal insensible

iv) Livestock are stuck (bled-out) effectively and as quickly as


possible after stunning
v) If using a reversible stun, sticking is applied to ensure that
animals do not regain sensibility

31.7b)

AS

AS 4696 7.10

AS 4696 7.10

AS 4696 7.10

AS 4696 3.5, 7

Management systems are in place to ensure effective stunning and slaughter that include:
i) Training

AS 4696 3.6, 7.1

ii) Equipment monitoring/maintenance

AS 4696 3.6, 7.10

iii) Verification of effectiveness of the stunning and


sticking processes

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SYSTEM AUDIT CHECKLIST - EXPORT MEAT PROGRAM - ABATTOIRS AND IND. BONING ROOMS

Item

Requirement

31.8

ANIMAL WELFARE INCIDENT REPORTING:

Reference

Audit Findings / Evidence/Observations

Rating

i) There is an animal welfare incident reporting system


documented in the approved arrangement/Animal Welfare
SOP which ensures procedures are in place for dealing with,
and preventing breaches of animal welfare regulations/code AMN 2005/12
of practices

Note: The reporting system also addresses the situation where


animals are delivered to the establishment in an
unacceptable condition. The company are to report back to
the consignor and transport operators advising that animal
welfare has been violated. Suppliers are to be provided with
feedback and education

The OPV is advised if any such action is taken


31.9

MANDATORY THORACIC STICK FOR CALF SLAUGHTER

31.9 a)

Establishments slaughtering calves must incorporate the


following procedures into their Animal Welfare SOP and
work instructions for calf slaughter:

i) Thoracic stick is performed immediately after the initial


neck stick ensuring the total time from stun to thoracic
stick does not exceed 20 seconds

AMN 2005/05 Approved Arrangement


Guidelines

ii) Corrective action to cover incidences where thoracic stick


procedures and requirements have not been complied with

iii) Is there evidence to show, in instances where thoracic stick


of calf requirements has not been complied with, that the
establishment has taken effective corrective action

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Item

Requirement

Reference

Audit Findings / Evidence/Observations

Rating

O. INSPECTION
32. Australian Export Meat Inspection System ( AEMIS)
32.1

AAO RELATIONSHIP WITH THE COMPANY

The occupiers approved arrangement specifies that:


i) AAOS are responsible to the Department for the
performance of their official function
ii) Establishment staff support and/or not interfere with AAOs
in the performance of their official function

iii) The establishment does not compromise or be perceived to


compromise the duties of an AAO while performing official
functions
iv) The establishment does not permit any employee to
perform official inspection duties unless they have been
appointed as an AAO and are wearing the required uniform

32.2
OTHER ACTIVITIES BY AAOS

32.3

Page 86

i) Where AAOs perform other work along with post-mortem


inspection the establishments work instruction related to
this additional work is approved by the Dept. within the
AAO
DOCUMENTATION
approved
arrangement. The work instruction must clearly
indicate that the duties associated with the official function
takecompany
priority over
other work
and that records
the post-mortem
maintains
the following
for each AAO:
i) The
standards are
met.
-inspection
A copy of performance
the DA AAO Instrument
of appointment
- A copy of the AAOs meat inspection qualifications (see
32.4)
- Records of AAO PM Verification performance and any
corrective / preventive action taken when the AAO has
breached the performance standards

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Item

Requirement

32.4

CARCASE BY CARCASE ASSESSMENT FACILITIES

Reference

Audit Findings / Evidence/Observations

Rating

Where an FSMA is performing carcase by carcase assessment, does the station for carcase-by-carcase assessment meet the following requirements for an inspection station?:
i) Adequate space to perform the carcase assessment

ii) Minimum of 600 lux lighting on all surfaces of the carcase


that is to be assessed
iii) A stand that enables the FSMA to see the mid level of the
carcase at eye level (as this is not a detailed inspection
process, from this stand the FSMA should be able to see the
rump on large carcases as the side is turned and also see
the fore quarter)

iv) The stand is only used by the MHA personnel of the


establishment if there has been negotiation and agreement
with thedepartments on plant officers.

v) Hand wash facilities.


vi) A sterilizer unit to facilitate hygienic trimming of
pathology, faeces and ingesta by a company trimmer to
remove the material if required from the carcase.

vii) A clipboard/lectern (for data recording there may also


need to be some hooks for storage of ECA 4 tags etc).

ix) A chain stop button.

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Item

Requirement

32.5

AAO QUALIFICATIONS

Reference

Audit Findings / Evidence/Observations

Rating

i) Do Meat safety inspectors (AAOs and FSMAs) performing


post-mortem and/or ante-mortem at pig establishments
have the appropriate qualifications and competencies?

32.6

AAO TRAINING
Where Establishments choose to utilise staff in a training capacity prior to becoming an AAO, practical experience in the AAO role on the chain is the following is in place:
i) There is an appointed AAO at each existing inspection point
undertaking formal inspection and disposition of all carcase Departmental AAO Agreement and
reference material
and carcase parts
ii) The trainee AAO is under the direct supervision of that AAO
and is not making a sole disposition on carcase and carcase AEMIS Information Package
parts
iii) All inspection and decisions pertaining to the inspection
process on carcase and carcase parts are made by the AAO,
FSMA or OPV if/as required
32.7

32.8

INSTRUCTIONAL MATERIAL (POST MORTEM)


i) Do AAOs have access to the departments Instructional
Material for post-mortem inspection?

AEMIS Information Package

IDENTIFICATION
i) Do the AAOs wear a uniform with white shirt, trousers and
coat (where applicable) when performing inspections? .

AEMIS Information Package

ii) Does the AAO carry and AAO identification card when
performing inspections?
32.9

CORRECTIVE AND PREVENTIVE ACTION


i) Has corrective and preventive action been taken when
AAOs breach Post Mortem Verification performance
standards?

Post Mortem Verification IM

ii) Records of this corrective and preventive action are


maintained.

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