Mexico Meat Processing Plant Checklist
Comprehensive Mexico meat processing plant checklist covering TIF certification, HACCP, and SENASICA/SAGARPA requirements.
- Industry: Food Manufacturing
- Frequency: Daily
- Estimated Time: 45-60 minutes
- Role: Médico Veterinario/Responsable de Calidad
- Total Items: 46
- Compliance: NOM-008-ZOO-1994, NOM-009-ZOO-1994, SENASICA TIF, NOM-194-SSA1-2004
Recepción de Animales
Animal receiving
- ¿Inspección ante-mortem realizada?
- ¿Guías de tránsito verificadas?
- ¿Periodo de descanso cumplido?
Proceso de Sacrificio
Slaughter process
- ¿Insensibilización humanitaria?
- ¿Sangrado completo?
- ¿Inspección post-mortem realizada?
Procesamiento de Carne
Meat processing
- ¿Temperaturas de proceso controladas?
- ¿Prevención de contaminación cruzada?
- ¿Equipos sanitizados?
Cadena de Frío
Cold chain
- ¿Cámaras frías a temperatura correcta?
- ¿Registros de temperatura al día?
- ¿Transporte refrigerado verificado?
Trazabilidad
Traceability
- ¿Lotes identificados?
- ¿Rastreo hasta origen del animal?
- ¿Etiquetado TIF correcto?
Higiene de la Planta
Plant hygiene
- ¿Limpieza y sanitización de equipos?
- ¿Personal con higiene adecuada?
- ¿Control de plagas efectivo?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
Sanitation & Cleaning
Verify cleaning and sanitation standards are met
- Sanitizer at proper concentration (test strips)?
- Food contact surfaces clean and sanitized?
- Cleaning schedule current and followed?
- No signs of pest activity?
Documentation & Follow-Up Actions
Complete inspection records and assign corrective actions
- All violations documented with details?
- Corrective action timeline established?
- Staff informed of findings?
- Manager Signature
- Follow-Up Notes
Related Food & Hospitality Checklists
- Daily Kitchen Food Safety Inspection
- Hotel Guest Room Inspection Checklist
- HACCP Plan Audit Checklist
- Food Receiving Inspection Checklist
- Walk-in Cooler/Freezer Inspection Checklist
- Kitchen Deep Clean Checklist