SUPPLEMENTARY TABLE 1: Audit checklist based on Codex Code of Hygienic Practice for Meat (CAC/RCP 58-2005) (cont.) Main GHP topics Comply Minor Checklist 30 Does the stunning and bleeding area differ from the dressing area? Does the scalding and defeathering area differ from the dressing area? 8. Design and construction of slaughter areas Do you slaughter injured or suspected sick birds on the same platform as the rest? How often is the slaughter area cleaned? Are your dress tables made of durable and cleanable material? Do you have a special disposal system for the offal and waste parts? 9. Water supply and temperature control Do you have a reliable constant supply of water to this establishment? Do you monitor the temperature of water used for scalding and defeathering? What is the temperature range used in scalding? 10. Process Control Do you have any quality control systems in place? What do you do to prevent contamination and ensure good quality birds and meat? Do you have a standardized method of operation that everyone use in sale and processing of live birds? How do you ensure that you meet statutory regulations pertaining to you operation? Describe your process of operations in as much detail as you can. (Document on the next page.) What steps of your dressing operations do you consider important to control microbial contamination/ proliferation? (CCP) What control do you apply to these steps? How often do you change water in scalding tanks? What controls do you have in place to prevent spillage or discharge from the gut or from gall bladder and urinary bladder (spillage should be prevented.) Training Programs Total Score Audit Score in percentage All 30 NA 1680 Needs Improvement Do processors receive any training from the monitoring agencies (i.e., VSD) on GMPs or GPPs, GHPs, Biosafety 30 20 10 60 20 10 NA Major Critical NA Comment/ Evidence 316 Food Protection Trends July/August