Brazil MAPA Slaughterhouse Inspection Checklist
Comprehensive Brazil MAPA slaughterhouse and meat processing inspection checklist.
- Industry: Food & Hospitality
- Frequency: Daily/Weekly
- Estimated Time: 60-90 minutes
- Role: Veterinário/SIF Inspector
- Total Items: 33
- Compliance: RIISPOA, MAPA Regulations, HACCP
Inspeção Ante-Mortem
Live animal inspection
- Documentação dos animais (GTA)?
- Período de descanso respeitado?
- Animais sem sinais de doença?
Processo de Abate
Slaughter process
- Abate humanitário realizado?
- Sangria completa?
Inspeção Post-Mortem
Carcass inspection
- Inspeção de cabeça realizada?
- Inspeção de vísceras realizada?
- Inspeção de carcaça realizada?
Higiene
Hygiene
- Equipamentos higienizados?
- Temperatura das câmaras adequada?
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?
Related Food & Hospitality Checklists
- UK Butcher Shop Hygiene Checklist
- India Meat Shop Hygiene Checklist
- UK Butcher Shop Hygiene Checklist
- Brazil Restaurant Vigilância Sanitária Checklist
- Mexico COFEPRIS Restaurant Hygiene Checklist
- Mexico COFEPRIS Food Processing Plant Checklist
- Mexico NOM-251 HACCP Implementation Checklist
Related Meat Handling Checklists
Why Use This Brazil MAPA Slaughterhouse Inspection Checklist?
This brazil mapa slaughterhouse inspection checklist helps food & hospitality teams maintain compliance and operational excellence. Designed for veterinário/sif inspector professionals, this checklist covers 33 critical inspection points across 9 sections. Recommended frequency: daily/weekly.
Ensures compliance with RIISPOA, MAPA Regulations, HACCP. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Brazil MAPA Slaughterhouse Inspection Checklist cover?
This checklist covers 33 inspection items across 9 sections: Inspeção Ante-Mortem, Processo de Abate, Inspeção Post-Mortem, Higiene, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling, Sanitation & Cleaning. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily/weekly. Each completion takes approximately 60-90 minutes.
Who should use this Brazil MAPA Slaughterhouse Inspection Checklist?
This checklist is designed for Veterinário/SIF Inspector professionals in the food & hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.