| Audit Item |
Status |
Comments |
| Storage temperature is within safe range (e.g. ≤ 4°C/40°F for refrigeration) |
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| Meats are separated by type (e.g. poultry, beef, pork), with raw below cooked |
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| All meat properly labeled with date received and use-by/expiry date |
|
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| Storage area is clean and free from spills or contamination |
|
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| Meat stored off the floor and not touching walls |
|
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| Stock rotated (First In, First Out method used) |
|
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| Signs of spoilage or expired product removed from storage |
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