Basic feature (s)

Variable

Beef quality impacting feature

Entrances

R01

Glassed doors

R02

Pest screen in doors

R03

Door in closed position

Room structural surfaces

R04

Appropriate maintained

R05

Appropriate construction material

R06

Clean room structural surfaces

Beef processing area

R07

Clean beef processing area

R08

Appropriate maintained beef processing area

R09

Appropriate construction materials

Beef quality handling

R10

Storage practices (beef only)

R11

Appropriate ventilated beef

R12

Cold storage (freezers & refrigerators)

Hygiene condition

R13

Butchers with uniform

R14

Clean uniform

R15

Certified butchers (food safety)

R16

Butchers with exchanging room

R17

Valid medical certificate

R18

Appropriate cutting table

R19

Stainless steel hanging hook

R20

Toilet availability

R21

Butcher with cleaning facilities

R22

Beef displayed at butcher’s side