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Assessment report Annex III

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Enter establishment name *

Plant name *

Plant number *

Application date *

1. Establishment information

Name of the establishment *

Address of the establishment *

Approval number of the establishment *

Types of meat/poultry to be exported into HKSAR *

Activities carried out in the establishment *

Production/storage capacity of the establishment *

2. Location and layout of establishment

Area where the establishment is located (description) *

Area where the establishment is located (upload pictures) *

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Upload photos

Floor plan of the establishment *

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Upload photos

Showing rooms for different operations and machinery layout *

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Upload photos

Showing personnel flow *

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Upload photos

Showing process/product flow *

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Upload photos

Materials used; (a) Floor; (b) Walls; (c) Ceiling; (d) Lighting; (e) Ventilation *

3. Water supply

Source of water *

Examination of the water: Frequency *

Examination of the water: Item analyzed *

Examination of the water: Results *

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Attach latest reports

4. Staff

Organization chart of the establishment *

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Upload organization chart

Staff information *

Staff hygiene: (a) Uniform; (b) Laundry; (c) Sanitary facilities *

Training Program *

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Upload training program

5. Slaughtering/Cutting/Processing Process

Description of the process *

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Attach flow charts

Food Safety Program: (a) HACCP (plan, list of CCP and PA, analyses carried out); (b) Certificate of HACCP, ISO of the establishment, etc.; (c) Others *

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Attach food safety program

Description of Sanitation Standards Operating Procedures (SSOP) *

Description of GMP *

Description of temperature control *

6. Waste Treatment/Disposal

Waste treatment and disposal *

7. Pest Control

Pest control program: Brief description *

Pest control program: Layout map of pest control points *

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Upload layout map of pest control points

Results of pest control program *

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Attach latest pest control reports

8. Traceability System

Product traceability (from raw materials to final product) *

Recall procedure *

9. Supporting material

Video of the establishment showing the facilities available for slaughtering/handling/processing/production/storage/transport *

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Upload video of the establishment

10. Additional information for establishment with slaughtering activity

Guidelines and procedures for disease prevention at the slaughterhouse

Source of animal and the animal identification method

Guidelines and procedures for animal holding, stunning and bleeding and its respective animal welfare control

Ante-mortem inspection procedures and type of animal disease detected in the slaughterhouse for the last 2 years

Post-mortem inspection procedures

For beef, guidelines and procedures for the removal of SRM (for control/undetermined BSE risk countries)

For pigs, procedures for detection/removal/destruction of trichinella and lab testing results (compression method/digestion method) for the last 2 years

Carcass and offal discard record and its investigation reports for the last 2 years

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Upload reports

Details of Laboratory testing Programme and its record for the last 2 years

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Official Inspection Report for the last 2 years

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Ansøg om at blive eksportør til Hong Kong

Assessment report Annex III

1. Establishment information

2. Location and layout of establishment

3. Water supply

4. Staff

5. Slaughtering/Cutting/Processing Process

6. Waste Treatment/Disposal

7. Pest Control

8. Traceability System

9. Supporting material

10. Additional information for establishment with slaughtering activity

Lovstof og vejledning

Ansøg om at blive eksportør til Hong Kong

Assessment report Annex III

1. Establishment information

2. Location and layout of establishment

3. Water supply

4. Staff

5. Slaughtering/Cutting/Processing Process

6. Waste Treatment/Disposal

7. Pest Control

8. Traceability System

9. Supporting material

10. Additional information for establishment with slaughtering activity