Meat plant audit data
FSA audits of approved meat plants in England, Wales and Northern Ireland: the October 2026 figures
The Food Standards Agency audits every approved meat establishment in England, Wales and Northern Ireland and publishes the latest outcome for each one every month. In the file dated 1 October 2026 there are 822 plants: 579 rated Good, 238 Generally Satisfactory, 4 Improvement Necessary and 1 Urgent Improvement Necessary. The same file records the result of each of 117 audit questions at every plant, and 820 of the 822 have at least one non-compliance in it.
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Source: Food Standards Agency, Meat Establishment Audits, file dated 1 October 2026. Figures derived 20 October 2026.
File dated 1 October 2026
Four figures from the file
70.4%
of the 822 plants held a Good outcome at their latest published audit on 1 October 2026, against 59.6% in October 2020. 238 were Generally Satisfactory, 4 Improvement Necessary and 1 Urgent Improvement Necessary.
820 of 822
plants had at least one non-compliance recorded at that audit. Of the 579 rated Good, 577 did, and none of them carried a major one. A Good outcome does not mean that no non-compliance was recorded.
8,674
non-compliances across the 822 latest audits: 8,062 minor, 610 major and 2 critical, in the FSA's three grades. The median plant has nine. 241 plants have at least one major or critical.
Five of the ten
questions with the most non-compliances end with the same three words: “supported by records”. The eight questions whose wording includes them account for 2,794 of the 8,674 non-compliances, 32%.
Seven Octobers
Plants by latest audit outcome, 2020 to 2026
The FSA has published the file every month since 2020. These are the files dated 1 October in each year, so each row is a snapshot of every approved plant on that day, not a count of audits in the year.
Approved meat establishments by latest audit outcome, England, Wales and Northern Ireland, at 1 October in each year from 2020 to 2026. Source: Meat Establishment Audits.
| Snapshot | Plants | Good | Generally Satisfactory | Improvement Necessary | Urgent Improvement Necessary | Share Good |
|---|---|---|---|---|---|---|
| 1 October 2020 | 903 | 538 | 357 | 7 | 1 | 59.6% |
| 1 October 2021 | 891 | 529 | 355 | 6 | 1 | 59.4% |
| 1 October 2022 | 888 | 568 | 314 | 4 | 2 | 64.0% |
| 1 October 2023 | 864 | 570 | 288 | 4 | 2 | 66.0% |
| 1 October 2024 | 836 | 577 | 253 | 6 | 0 | 69.0% |
| 1 October 2025 | 819 | 568 | 244 | 5 | 2 | 69.4% |
| 1 October 2026 | 822 | 579 | 238 | 4 | 1 | 70.4% |
The share of plants rated Good rose from 59.6% in October 2020 to 70.4% in October 2026, and the share rated Generally Satisfactory fell from 40% to 29%. The two outcomes that call for improvement have been between 5 and 8 plants in every October shown, which is under one in a hundred.
The number of approved plants in the file fell from 903 in October 2020 to 822 in October 2026, a fall of 81, or 9%. Between October 2025 and October 2026 it went from 819 to 822.
What the auditors record
Non-compliances by section and by question
The audit has seven sections and 117 questions. Not every question applies to every plant: the animal welfare section is for slaughterhouses only, and the hygienic production section has a block for each kind of production. “Applicable” counts the plants a question applied to, in the FSA’s file.
Non-compliances by audit section, latest audit of each of the 822 plants, file dated 1 October 2026. Source: Meat Establishment Audits and the FSA’s audit questions workbook.
| Section | Questions | Applicable | Minor | Major | Critical | Non-compliances | Share of applicable |
|---|---|---|---|---|---|---|---|
| 1. Animal health and identification | 5 | 934 | 173 | 1 | 0 | 174 | 18.6% |
| 2. Animal welfare | 27 | 4,616 | 496 | 90 | 0 | 586 | 12.7% |
| 3. Hygienic production | 41 | 9,046 | 2,215 | 253 | 0 | 2,468 | 27.3% |
| 4. Environmental hygiene and good hygiene practices | 16 | 13,152 | 2,926 | 155 | 2 | 3,083 | 23.4% |
| 5. Food safety systems based on HACCP principles | 17 | 13,870 | 1,126 | 95 | 0 | 1,221 | 8.8% |
| 6. Handling of animal by-products and waste | 6 | 4,902 | 1,083 | 12 | 0 | 1,095 | 22.3% |
| 7. TSE and SRM controls | 5 | 1,035 | 43 | 4 | 0 | 47 | 4.5% |
Environmental hygiene and good hygiene practices has the most non-compliances, 3,083, across its 16 questions. Major and critical grades are rare in every section: 610 and 2 cells in all, against 8,062 minor.
The 12 questions with the most non-compliances
These are the 12 questions with the most non-compliances recorded at the latest audit of each plant, with the FSA’s own wording. The share is of the plants the question applied to.
The 12 audit questions with the most non-compliances, file dated 1 October 2026. Source: Meat Establishment Audits and the FSA’s audit questions workbook.
| Question | Block, as the FSA names it | The FSA’s wording | Applicable | Minor | Major | Critical | Share |
|---|---|---|---|---|---|---|---|
| 4.6 | Environmental hygiene: Maintenance: arrangements protect food from contamination | The implementation of the operating procedures is effective and supported by records. | 822 | 690 | 4 | 1 | 85% |
| 4.8 | Environmental hygiene: Cleaning: arrangements protect food from contamination | The implementation of the operating procedures is effective and supported by records. | 822 | 619 | 37 | 0 | 80% |
| 3.11 | Cutting Plant: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur | 780 | 444 | 76 | 0 | 67% |
| 4.13 | Environmental hygiene: Staff training/instruction and supervision | The implementation of the operating procedures is effective and supported by records. | 822 | 407 | 52 | 0 | 56% |
| 4.10 | Environmental hygiene: Pest Control: arrangements protect food from contamination | The implementation of the operating procedures is effective and supported by records. | 822 | 390 | 16 | 1 | 50% |
| 6.3 | Handling of Animal By-Products | Animal By-Products, including SRM, are correctly identified, segregated and categorised | 821 | 367 | 9 | 0 | 46% |
| 4.1 | Environmental hygiene: Structure | Design and layout permit good food hygiene practice and protect against contamination between and during operations | 822 | 284 | 13 | 0 | 36% |
| 5.8 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 4 - establish and implement effective monitoring procedures at CCP/CPs | Monitoring procedures are effective and supported by records | 819 | 242 | 33 | 0 | 34% |
| 3.14 | Cutting Plant: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided | 773 | 266 | 8 | 0 | 35% |
| 3.15 | Cutting Plant: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Re-usable wrapping and packaging materials for foodstuffs are easy to clean and disinfect and are clean at point of use | 756 | 240 | 22 | 0 | 35% |
| 3.10 | Cutting Plant: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms | 779 | 212 | 34 | 0 | 32% |
| 6.5 | Handling of Animal By-Products | Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation | 820 | 245 | 1 | 0 | 30% |
The question with the most non-compliances is 4.6, under “Maintenance: arrangements protect food from contamination”: “The implementation of the operating procedures is effective and supported by records.” It was graded minor, major or critical at 695 of the 822 plants it applied to, 85%. The second, 4.8, under “Cleaning: arrangements protect food from contamination”, has the same wording and 656. In all, eight questions in the workbook end with the words “supported by records” (4.4, 4.6, 4.8, 4.10, 4.13, 4.15, 5.8 and 5.10), each asking whether a procedure, a monitoring check or a corrective action is carried out in practice and the records show it. Together they account for 2,794 of the 8,674 non-compliances, 32%. A ninth, 5.13, ends “supported records”, which reads as the same phrase with a word missing; counted with it, the figure is 2,953, 34%. The audit does not grade the procedure and the record separately, so a non-compliance on one of these questions can be either.
By activity and country
Cutting plants, slaughterhouses and the three countries
The file codes each plant’s activity as CP, SH CP or SH: a cutting plant, a slaughterhouse with a cutting plant, or a slaughterhouse. One row has no code. The country is the file’s own field.
| Activity | Plants | Good | Generally Satisfactory | Needs improvement |
|---|---|---|---|---|
| Cutting plant (CP) | 579 | 441 | 136 | 2 |
| Slaughterhouse with cutting plant (SH CP) | 204 | 110 | 92 | 2 |
| Slaughterhouse (SH) | 38 | 28 | 10 | 0 |
| No activity code in the file | 1 | 0 | 0 | 1 |
| Country | Plants | Good | Generally Satisfactory | Needs improvement |
|---|---|---|---|---|
| England | 730 | 510 | 216 | 4 |
| Wales | 40 | 22 | 17 | 1 |
| Northern Ireland | 52 | 47 | 5 | 0 |
“Needs improvement” is the two outcomes Improvement Necessary and Urgent Improvement Necessary added together, because the counts are small.
By region
The plants in each region, and their outcomes
The 11 rows are the nine statistical regions of England, Wales and Northern Ireland. The region of each plant comes from its postcode in the FSA’s approved establishments registers, as the caveats describe. Each row has its own address, so you can link to one region: add its name to the end of this page’s address, as in /meat-plant-audits/#east-midlands.
The share rated Good is not comparable between regions. The share rated Good runs from 52.9% to 93.3% across the 11 rows, on counts from 15 plants in the North East to 125 in London. On counts that size a handful of audits moves a share by several points, and the plants in one region are not the same mix of slaughterhouses and cutting plants as in another. This table says what is where. It is not a league table.
Approved meat establishments by region and latest audit outcome, file dated 1 October 2026. Source: Meat Establishment Audits, with regions from the FSA’s approved establishments registers and the ONS postcode directory.
| Region | Plants | Good | Generally Satisfactory | Needs improvement | Share Good | Plants with a major or critical | Non-compliances recorded | Median months since audit |
|---|---|---|---|---|---|---|---|---|
| North East | 15 | 14 | 1 | 0 | 93.3% | 1 | 147 | 9.7 |
| North West | 106 | 81 | 24 | 1 | 76.4% | 24 | 1,002 | 11.8 |
| Yorkshire and The Humber | 84 | 64 | 18 | 2 | 76.2% | 20 | 828 | 11.7 |
| East Midlands | 60 | 47 | 12 | 1 | 78.3% | 13 | 648 | 10.4 |
| West Midlands | 107 | 66 | 41 | 0 | 61.7% | 40 | 1,026 | 9.7 |
| East of England | 86 | 63 | 23 | 0 | 73.3% | 23 | 1,069 | 11.3 |
| London | 125 | 92 | 33 | 0 | 73.6% | 33 | 1,206 | 8.1 |
| South East | 62 | 38 | 24 | 0 | 61.3% | 24 | 691 | 7.8 |
| South West | 85 | 45 | 40 | 0 | 52.9% | 40 | 1,069 | 10.1 |
| Wales | 40 | 22 | 17 | 1 | 55.0% | 18 | 468 | 9.3 |
| Northern Ireland | 52 | 47 | 5 | 0 | 90.4% | 5 | 520 | 11.9 |
Non-compliances recorded is the number of Minor, Major and Critical cells across the latest audit of every plant in the region. Download this table as a CSV file.
How recent the audits are
Months since each plant’s latest published audit
The file gives the date of each plant’s latest published audit. On 1 October 2026 the median was 10.2 months earlier; 504 plants had been audited within the last twelve months, and 167 more than eighteen months before. The oldest date in the file was 71.3 months before the snapshot, about six years.
| Latest audit | Plants | Share |
|---|---|---|
| Within the last 12 months | 504 | 61% |
| 12 to 18 months ago | 151 | 18% |
| 18 to 24 months ago | 122 | 15% |
| More than 24 months ago | 45 | 5% |
Of the 504 plants audited in the twelve months to 1 October 2026, 290 were rated Good, 210 Generally Satisfactory, 3 Improvement Necessary and 1 Urgent Improvement Necessary. Among the 318 audited earlier, which under the FSA’s intervals are weighted towards plants whose last outcome was Good, 289 were rated Good.
For context, the FSA’s guidance sets these intervals between audits, by the outcome of the last full audit. The file does not say whether a plant’s date is a full or a partial audit, and an outcome is published only after the appeal period, so the two tables cannot be read against each other to say that a plant is overdue.
| Audit outcome | Follow-up partial audit | Full audit frequency |
|---|---|---|
| Good | None | 18 months for a slaughterhouse, 12 months for a cutting plant |
| Generally Satisfactory | Within 3 months | 12 months |
| Improvement Necessary | Within 1 month | 3 months |
| Urgent Improvement Necessary | Within 1 month | 2 months |
Every question
All 117 audit questions, with the result at every plant
Every question in the file, in the FSA’s order and with its number from the FSA’s workbook, so that a figure for one question can be checked and linked to. Each row has its own address: /meat-plant-audits/#q-1-1 is the first.
All 117 audit questions, with the result of each at the latest audit of every plant, file dated 1 October 2026. Source: Meat Establishment Audits and the FSA’s audit questions workbook.
| No. | Section and block, as the FSA names them | The FSA’s wording | Applicable | Compliant | Minor | Major | Critical | Share |
|---|---|---|---|---|---|---|---|---|
| 1.1 | Animal Health and Identification (Slaughterhouse / Game Handling Establishments) | Only correctly identified animals / carcases with all relevant documentation (passports, FCI, Trained hunters’ declaration) are accepted for slaughter or processing (at Game Handling Establishments) | 244 | 180 | 60 | 1 | 0 | 25% |
| 1.2 | Animal Health and Identification (Slaughterhouse / Game Handling Establishments) | FBO takes appropriate action over fitness of animals to be accepted for slaughter based on FCI information and own pre-slaughter checks | 229 | 186 | 39 | 0 | 0 | 17% |
| 1.3 | Animal Health and Identification (Slaughterhouse / Game Handling Establishments) | Animal health restrictions and rules for disease control are complied with by slaughterhouse operator | 210 | 190 | 13 | 0 | 0 | 6% |
| 1.4 | Animal Health and Identification (Slaughterhouse / Game Handling Establishments) | Slaughterhouse operators transporting poultry/lagomorphs ensure suitable crates/modules are used. All equipment used for collecting/delivery are cleaned, washed and disinfected immediately after use and if necessary before re-use | 64 | 30 | 29 | 0 | 0 | 45% |
| 1.5 | Animal Health and Identification (Slaughterhouse / Game Handling Establishments) | Cleansing and disinfection of livestock/poultry vehicles following applicable legislative requirements for the slaughterhouse operator | 187 | 150 | 32 | 0 | 0 | 17% |
| 2.1 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: General requirements for killing and related operations in slaughterhouses. | Animals spared any avoidable pain, distress or suffering during their killing and related operations. | 213 | 170 | 13 | 26 | 0 | 18% |
| 2.2 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: General requirements for killing and related operations in slaughterhouses. | Standard operating procedures (SOPs) are developed, implemented and maintained | 213 | 134 | 60 | 16 | 0 | 36% |
| 2.3 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: General requirements for killing and related operations in slaughterhouses. | Designated Animal Welfare Officer (AWO) ensuring compliance with welfare regulations. | 207 | 192 | 11 | 1 | 0 | 6% |
| 2.4 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: General requirements for killing and related operations in slaughterhouses. | Personnel demonstrate appropriate level of competency (including Certificates of Competence). | 214 | 168 | 33 | 11 | 0 | 21% |
| 2.5 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Lairage conditions and handling of animals | Structures of the building safeguard animal welfare (adverse weather protection, adequate ventilation, lairage conditions). | 213 | 174 | 35 | 3 | 0 | 18% |
| 2.6 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Lairage conditions and handling of animals | Adequate unloading facilities (suitable ramps, containing rails, isolation pens). | 205 | 200 | 2 | 0 | 0 | 1% |
| 2.7 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Lairage conditions and handling of animals | Scheduled arrival / waiting times safeguard animal welfare. | 212 | 200 | 8 | 1 | 0 | 4% |
| 2.8 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Lairage conditions and handling of animals | Condition and health of animals assessed on intake and during lairaging, prompt action is taken to relieve suffering where this is required. | 213 | 206 | 1 | 3 | 0 | 2% |
| 2.9 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Lairage conditions and handling of animals | Crates/modules are in acceptable condition and handled appropriately when being moved. | 56 | 51 | 4 | 1 | 0 | 9% |
| 2.10 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Lairage conditions and handling of animals | Lairaging conditions/pen provisions are adequate (bedding, water, food provision - if left overnight). | 202 | 159 | 36 | 4 | 0 | 20% |
| 2.11 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Lairage conditions and handling of animals | Movement of animals (including the correct procedures and use of instruments to make the animals move). | 205 | 185 | 10 | 7 | 0 | 8% |
| 2.12 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Slaughter process | Restraining facilities and equipment are adequately designed, constructed and maintained (including shackle lines and records) | 200 | 188 | 10 | 0 | 0 | 5% |
| 2.13 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Slaughter process | Restraining procedures ensure welfare of animals is protected. | 200 | 187 | 8 | 2 | 0 | 5% |
| 2.14 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Slaughter process | Stunning equipment is adequately designed, constructed and maintained (including warning devices and maintenance records). | 199 | 161 | 34 | 0 | 0 | 17% |
| 2.15 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Slaughter process | Stunning methods ensure quick and effective loss of consciousness and sensibility followed by death (stunning and simple stunning). | 199 | 183 | 6 | 6 | 0 | 6% |
| 2.16 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Slaughter process | Provisions for back-up stunning equipment and its use. | 199 | 183 | 12 | 1 | 0 | 7% |
| 2.17 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Slaughter process | Monitoring checks (including actions following checks). | 199 | 178 | 16 | 2 | 0 | 9% |
| 2.18 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Slaughter process | Bleeding. | 199 | 187 | 5 | 4 | 0 | 5% |
| 2.19 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Religious slaughter without prior stunning | Restraining equipment and procedures ensure welfare of animals is protected. | 27 | 24 | 1 | 0 | 0 | 4% |
| 2.20 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Religious slaughter without prior stunning | Provisions for back-up stunning equipment and its use. | 25 | 20 | 2 | 0 | 0 | 8% |
| 2.21 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Religious slaughter without prior stunning | Bleeding. | 25 | 21 | 1 | 1 | 0 | 8% |
| 2.22 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: Religious slaughter without prior stunning | Monitoring checks (including actions following checks). | 25 | 22 | 1 | 0 | 0 | 4% |
| 2.23 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: CCTV in Slaughterhouses | BO has CCTV cameras that provide a complete and clear image of all areas where live animals are present (including killing and related operations) | 193 | 128 | 59 | 1 | 0 | 31% |
| 2.24 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: CCTV in slaughterhouses | BO can demonstrate that the CCTV system will be operational and kept in good working order at all times when live animals are present at the slaughterhouse | 193 | 132 | 57 | 0 | 0 | 30% |
| 2.25 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: CCTV in slaughterhouses | CCTV is capable of producing and processing images and information of good quality for inspection and seizure without interrupting the operation of the system | 193 | 168 | 21 | 0 | 0 | 11% |
| 2.26 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: CCTV in slaughterhouses | CCTV system is able to store images recorded for at least 90 days and maintain the integrity and quality of the images | 193 | 144 | 44 | 0 | 0 | 23% |
| 2.27 | Animal Welfare (Slaughterhouse only): Compliance with The Welfare of Animals at the Time of Killing Regulations 2014 and Regulation (EC) No 1099/2009: CCTV in slaughterhouses | Inspectors have access to the CCTV facilities in order to provide effective monitoring and verify animal welfare standards | 194 | 184 | 6 | 0 | 0 | 3% |
| 3.1 | Slaughterhouse / Game Handling Establishment Hygiene: FBO controls during processing | Animals to be slaughtered / wild game are clean and/or FBO has HACCP based procedures in place to avoid contamination of carcasses from dirty animals | 243 | 226 | 15 | 0 | 0 | 6% |
| 3.2 | Slaughterhouse / Game Handling Establishment Hygiene: FBO controls during processing | All handling and processes from slaughtering to despatch are done in a way that avoids the contamination of meat and offal entering the food chain. | 244 | 34 | 160 | 50 | 0 | 86% |
| 3.3 | Slaughterhouse / Game Handling Establishment Hygiene: FBO controls during processing | Any visible contamination is removed without delay by trimming or alternative means having an equivalent effect, or after evisceration and inspection poultry carcases are cleaned | 244 | 131 | 94 | 17 | 0 | 45% |
| 3.4 | Slaughterhouse / Game Handling Establishment Hygiene: FBO controls during processing | Where relevant, all edible co-products are handled hygienically and subject to relevant controls (including raw materials intended for further processing) | 145 | 109 | 28 | 3 | 0 | 21% |
| 3.5 | Slaughterhouse / Game Handling Establishment Hygiene: Enabling Post-mortem inspection | Correlation and correct presentation of parts of slaughtered red meat animals required to be inspected. Correct presentation of carcasses and accompanying offal of birds for post-mortem inspection | 244 | 156 | 84 | 2 | 0 | 35% |
| 3.6 | Slaughterhouse / Game Handling Establishment Hygiene: FBO post-processing controls | Carcass and offal are chilled, stored and dispatched within the required temperatures | 244 | 209 | 27 | 4 | 0 | 13% |
| 3.7 | Slaughterhouse / Game Handling Establishment Hygiene: FBO post-processing controls | All products have Health Mark or Identification Mark as appropriate | 244 | 223 | 19 | 0 | 0 | 8% |
| 3.8 | Slaughterhouse / Game Handling Establishment Hygiene: FBO post-processing controls | FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied | 244 | 211 | 30 | 1 | 0 | 13% |
| 3.9 | Slaughterhouse / Game Handling Establishment Hygiene: FBO post-processing controls | All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. | 178 | 123 | 52 | 0 | 0 | 29% |
| 3.9i | Slaughterhouse / Game Handling Establishment Hygiene: FBO post-processing controls | All statutory Trichinella sampling and testing is carried out and appropriate action on receipt of results is being taken. | 93 | 87 | 1 | 0 | 0 | 1% |
| 3.10 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Legal temperature controls are maintained throughout the process from intake to dispatch for all products and rooms | 779 | 522 | 212 | 34 | 0 | 32% |
| 3.11 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold Stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Controls ensure that risk of cross contamination is minimised, prevented or reduced to acceptable levels during operation and appropriate action taken should contamination occur | 780 | 249 | 444 | 76 | 0 | 67% |
| 3.12 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold Stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Only permitted raw materials, including water and other ingredients, are used for minced meat, meat preparations, MSM and meat products | 543 | 476 | 33 | 4 | 0 | 7% |
| 3.13 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. | 379 | 290 | 64 | 7 | 0 | 19% |
| 3.14 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided | 773 | 492 | 266 | 8 | 0 | 35% |
| 3.15 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Re-usable wrapping and packaging materials for foodstuffs are easy to clean and disinfect and are clean at point of use | 756 | 484 | 240 | 22 | 0 | 35% |
| 3.16 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Separation of exposed from packaged product | 770 | 642 | 115 | 2 | 0 | 15% |
| 3.17 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Identification marking complies with the legislation | 773 | 649 | 109 | 2 | 0 | 14% |
| 3.18 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | Labelling of products that require cooking before eating complies with the legislation | 443 | 398 | 24 | 0 | 0 | 5% |
| 3.19 | Cutting Plant / Minced Meat / Meat Preparations / Meat Products Hygiene/ MSM / Cold stores: Processing compliance with (EC) 853/2004 Annex III. Sections I, II, III, IV, V, VI | FBO traceability system allows identification of any person from whom they have been supplied with food products, and businesses to which their products have been supplied | 777 | 558 | 188 | 18 | 0 | 27% |
| 3.20 | RTE Products | Controls provide assurance that critical limits are achieved: pasteurisation and cooling rates for RTE products | 50 | 36 | 3 | 3 | 0 | 12% |
| 3.21 | RTE Products | Adequate separation of RTE and non RTE products | 51 | 43 | 1 | 0 | 0 | 2% |
| 3.22 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section VIII | Legal temperature controls are maintained throughout the process from intake to dispatch for all fishery products | 7 | 3 | 2 | 0 | 0 | 29% |
| 3.23 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section VIII | Controls ensure that heading, gutting and filleting are carried out hygienically. | 5 | 2 | 1 | 0 | 0 | 20% |
| 3.24 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section VIII | FBO has controls in place to ensure that fishery products susceptible to parasite infestation are subject to the required temperature treatment | 5 | 3 | 0 | 0 | 0 | 0% |
| 3.25 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section VIII | Cooking and handling of crustaceans (e.g. crabs) carried out hygienically and temperature requirements adhered to. | 2 | 0 | 0 | 0 | 0 | 0% |
| 3.26 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section VIII | All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. | 6 | 3 | 1 | 0 | 0 | 17% |
| 3.27 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section VIII | Wrapping and Packaging materials not to be a source of contamination, stored and handled in such a way that product contamination is avoided | 6 | 3 | 1 | 0 | 0 | 17% |
| 3.28 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section VIII | FBO has controls in place to ensure that the health standards criteria for fishery products are met (e.g. organoleptic, histamine, TVN, parasite and toxins harmful to human health) | 6 | 3 | 1 | 0 | 0 | 17% |
| 3.29 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section VIII | Identification marking complies with the requirements of the regulations | 6 | 3 | 0 | 0 | 0 | 0% |
| 3.30 | Fish and Fisheries Products: Processing compliance with (EC) 853/2004, Annex III, Section IX | Transport of fishery products | 6 | 3 | 0 | 0 | 0 | 0% |
| 3.31 | Milk and Dairy Products: Processing compliance with (EC) 853/2004, Annex III, Section IX | Raw milk originates from healthy animals, does not contain residues and complies with the requirements of the Regulations | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.32 | Milk and Dairy Products: Processing compliance with (EC) 853/2004, Annex III, Section IX | Legal temperature controls for milk are maintained | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.33 | Milk and Dairy Products: Processing compliance with (EC) 853/2004, Annex III, Section IX | Heat treated milk used for the production of dairy products, complies with the requirements of the Regulations | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.34 | Milk and Dairy Products: Processing compliance with (EC) 853/2004, Annex III, Section IX | Raw cows' milk used for the manufacturing of dairy products complies with the criteria set in the HACCP plan | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.35 | Milk and Dairy Products: Processing compliance with (EC) 853/2004, Annex III, Section IX | All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.36 | Milk and Dairy Products: Processing compliance with (EC) 853/2004, Annex III, Section IX | Identification marking complies with the requirements of the regulations | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.37 | Eggs and Egg Products: Processing compliance with (EC) 853/2004, Annex III, Section X | Raw eggs for retail or catering establishments are stored and labelled as required by the Regulations | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.38 | Eggs and Egg Products: Processing compliance with (EC) 853/2004, Annex III, Section X | Eggs and raw materials for the manufacture of egg products comply with the requirements of the Regulations | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.39 | Eggs and Egg Products: Processing compliance with (EC) 853/2004, Annex III, Section X | All statutory microbiological testing is carried out and appropriate action on receipt of results is being taken. | 0 | 0 | 0 | 0 | 0 | n/a |
| 3.40 | Eggs and Egg Products: Processing compliance with (EC) 853/2004, Annex III, Section X | Identification marking complies with the requirements of the regulations | 0 | 0 | 0 | 0 | 0 | n/a |
| 4.0 | Environmental hygiene / Good hygiene practices | FBO ensures that the FSA always has up-to-date information on the establishment, including by notifying to FSA Approvals any significant change in activities, curtilage or change of FBO | 822 | 757 | 57 | 3 | 0 | 7% |
| 4.1 | Environmental hygiene / Good hygiene practices: Structure | Design and layout permit good food hygiene practice and protect against contamination between and during operations | 822 | 525 | 284 | 13 | 0 | 36% |
| 4.2 | Environmental hygiene / Good hygiene practices: Structure | Room size and number sufficient for different processes, species and throughput | 822 | 804 | 16 | 0 | 0 | 2% |
| 4.3 | Environmental hygiene / Good hygiene practices: Water supply: potability water supply is assured | FBO has operating procedures in place to ensure there is an adequate supply of potable water. | 822 | 700 | 114 | 5 | 0 | 14% |
| 4.4 | Environmental hygiene / Good hygiene practices: Water supply: potability water supply is assured | The implementation of the operating procedures is effective and supported by records. | 822 | 618 | 186 | 12 | 0 | 24% |
| 4.5 | Environmental hygiene / Good hygiene practices: Maintenance: arrangements protect food from contamination | FBO has operating procedures in place to ensure their premises, fittings and equipment are maintained in good repair and condition. | 822 | 812 | 9 | 0 | 0 | 1% |
| 4.6 | Environmental hygiene / Good hygiene practices: Maintenance: arrangements protect food from contamination | The implementation of the operating procedures is effective and supported by records. | 822 | 124 | 690 | 4 | 1 | 85% |
| 4.7 | Environmental hygiene / Good hygiene practices: Cleaning: arrangements protect food from contamination | FBO has operating procedures in place to ensure their premises, fittings and equipment are kept clean and when necessary disinfected | 822 | 786 | 31 | 5 | 0 | 4% |
| 4.8 | Environmental hygiene / Good hygiene practices: Cleaning: arrangements protect food from contamination | The implementation of the operating procedures is effective and supported by records. | 822 | 164 | 619 | 37 | 0 | 80% |
| 4.9 | Environmental hygiene / Good hygiene practices: Pest Control: arrangements protect food from contamination | FBO has operating procedures in place to control pests | 822 | 793 | 23 | 3 | 0 | 3% |
| 4.10 | Environmental hygiene / Good hygiene practices: Pest Control: arrangements protect food from contamination | The implementation of the operating procedures is effective and supported by records. | 822 | 411 | 390 | 16 | 1 | 50% |
| 4.11 | Environmental hygiene / Good hygiene practices: Staff training/instruction and supervision | FBO has operating procedures in place to supervise, instruct and/or train staff in food hygiene and work procedures commensurate to their work activity | 822 | 799 | 20 | 3 | 0 | 3% |
| 4.12 | Environmental hygiene / Good hygiene practices: Staff training/instruction and supervision | FBO has operating procedures in place to train staff responsible for the development and maintenance of HACCP - based procedures | 822 | 807 | 13 | 2 | 0 | 2% |
| 4.13 | Environmental hygiene / Good hygiene practices: Staff training/instruction and supervision | The implementation of the operating procedures is effective and supported by records. | 822 | 360 | 407 | 52 | 0 | 56% |
| 4.14 | Environmental hygiene / Good hygiene practices: Health arrangements | FBO has operating procedures in place to ensure that no person suffering from or being a carrier of a disease likely to be transmitted through food is permitted to handle or enter a food-handling area | 822 | 816 | 5 | 0 | 0 | 1% |
| 4.15 | Environmental hygiene / Good hygiene practices: Health arrangements | The implementation of the operating procedures is effective and supported by records. | 822 | 759 | 62 | 0 | 0 | 8% |
| 5.1 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments) | Documented HACCP based procedures cover all foods supplied for human consumption. Specific slaughterhouse HACCP based procedure requirements are also included | 821 | 749 | 57 | 12 | 0 | 8% |
| 5.2 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 1 - identify any hazards that must be prevented, eliminated or reduced to acceptable levels | HACCP team and description of product(s) provided | 821 | 783 | 36 | 1 | 0 | 5% |
| 5.3 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 1 - identify any hazards that must be prevented, eliminated or reduced to acceptable levels | Flow diagrams and description of manufacturing process available | 821 | 752 | 68 | 1 | 0 | 8% |
| 5.4 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 1 - identify any hazards that must be prevented, eliminated or reduced to acceptable levels | All hazards that are essential to be controlled by HACCP based procedures have been identified | 821 | 741 | 75 | 4 | 0 | 10% |
| 5.5 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 2 - Identify the Critical Control Points (CCPs) at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels | Correct identification of CCPs or control points at the step or steps at which control is essential for food safety | 821 | 795 | 22 | 1 | 0 | 3% |
| 5.6 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 3 - Establish critical limits at CCPs (or legal limits at CPs) which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards | Critical limits set up to reflect legal requirements, and/or to separate acceptability from unacceptability | 821 | 746 | 71 | 2 | 0 | 9% |
| 5.7 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 4 - establish and implement effective monitoring procedures at CCP/CPs | Monitoring procedures at CCPs or control points (who, where, when, how often) correctly established | 819 | 779 | 37 | 2 | 0 | 5% |
| 5.8 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 4 - establish and implement effective monitoring procedures at CCP/CPs | Monitoring procedures are effective and supported by records | 819 | 541 | 242 | 33 | 0 | 34% |
| 5.9 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 5 - Establish corrective actions when monitoring indicates that a CCP is not under control | Corrective action procedures established, for when monitoring indicates that a CCP or control point is not under control | 819 | 788 | 30 | 1 | 0 | 4% |
| 5.10 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 5 - Establish corrective actions when monitoring indicates that a CCP is not under control | Corrective actions are effective and supported by records | 819 | 777 | 31 | 11 | 0 | 5% |
| 5.11 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 6 - Establish procedures that are carried out regularly to verify that principles 1 - 5 are working effectively | Validation and verification procedures have been established to regularly demonstrate that the above measures are working effectively | 821 | 735 | 75 | 8 | 0 | 10% |
| 5.12 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 6 - Establish procedures that are carried out regularly to verify that principles 1 - 5 are working effectively | If part of FBOs procedures, arrangements for microbiological sampling and analysis of results are established and implemented | 742 | 725 | 17 | 0 | 0 | 2% |
| 5.13 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 6 - Establish procedures that are carried out regularly to verify that principles 1 - 5 are working effectively | Verification procedures, including microbiological sampling, are effective and supported records | 821 | 657 | 151 | 8 | 0 | 19% |
| 5.14 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 7 - Establish documents and records commensurate with the nature and size of the food business to demonstrate the effective application of principles 1 - 6 | Staff procedures for day to day control of food safety hazards are recorded and kept up to date | 821 | 736 | 79 | 6 | 0 | 10% |
| 5.15 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 7 - Establish documents and records commensurate with the nature and size of the food business to demonstrate the effective application of principles 1 - 6 | Records are established for keeping note of day to day checks and activities for the HACCP based controls | 820 | 791 | 27 | 1 | 0 | 3% |
| 5.16 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Principle 7 - Establish documents and records commensurate with the nature and size of the food business to demonstrate the effective application of principles 1 - 6 | Management records are established for keeping note of supervisory checks and corrective actions e.g. diary, check sheets etc) | 822 | 818 | 2 | 1 | 0 | 0% |
| 5.17 | Food Safety Systems Based on HACCP Principles (including exception reporting when using the meat diary in small establishments): Review | HACCP plans are reviewed and if necessary amended in response to changes to Suppliers / products / operations / equipment / law etc or following complaints | 821 | 710 | 106 | 3 | 0 | 13% |
| 6.1 | Handling of Animal By-Products / waste to protect human and animal health | Animal By-Products are removed from food production areas as quickly as possible, avoiding cross contamination | 822 | 768 | 50 | 0 | 0 | 6% |
| 6.2 | Handling of Animal By-Products / waste to protect human and animal health | Animal By-Product containers are leak proof, closable, kept in sound condition, cleaned and disinfected as often as necessary. Waste stores are pest proof. | 821 | 583 | 232 | 1 | 0 | 28% |
| 6.3 | Handling of Animal By-Products / waste to protect human and animal health | Animal By-Products, including SRM, are correctly identified, segregated and categorised | 821 | 442 | 367 | 9 | 0 | 46% |
| 6.4 | Handling of Animal By-Products / waste to protect human and animal health | Animal By-Products, including SRM, are correctly stained where necessary | 811 | 629 | 126 | 1 | 0 | 16% |
| 6.5 | Handling of Animal By-Products / waste to protect human and animal health | Animal By-Products, including SRM, are dispatched to approved premises with correctly completed commercial documentation | 820 | 570 | 245 | 1 | 0 | 30% |
| 6.6 | Handling of Animal By-Products / waste to protect human and animal health | The handling and storage of Animal by-products is covered by a HACCP based written procedure | 807 | 740 | 63 | 0 | 0 | 8% |
| 7.1 | TSE / SRM Controls | FBO ensures that meat entering the food chain is free from SRM and has been produced in accordance with TSE legislation | 605 | 565 | 34 | 4 | 0 | 6% |
| 7.2 | TSE / SRM Controls | Animals requiring TSE/BSE testing intended for the food chain are tested for TSE/BSE, and processed as per the agreed procedures and TSE legal requirements | 120 | 101 | 2 | 0 | 0 | 2% |
| 7.3 | TSE / SRM Controls | Meat from all animals tested for BSE/TSE does not enter the food chain unless tested negative | 111 | 94 | 1 | 0 | 0 | 1% |
| 7.4 | TSE / SRM Controls | Imported carcases meet requirements for the removal of SRM | 59 | 53 | 0 | 0 | 0 | 0% |
| 7.5 | TSE / SRM Controls | Vertebral column from over 30 month cattle is removed and stained | 140 | 115 | 6 | 0 | 0 | 4% |
Applicable, Compliant, Minor, Major and Critical do not always add up: the file also records a few cells as Observation, Not Observed or Not Assessed, which the caveats describe. A question assessed at no plant shows n/a. Download this table as a CSV file.
Caveats
How to read these figures
- A plant is counted once. The file dated 1 October 2026 has 823 rows, and one establishment appears twice, identical in every field. It is counted once, so every figure here is for 822 plants. No earlier October file lists a plant twice.
- This is one monthly file. The FSA publishes the latest audit outcome for every approved meat establishment on the first of each month. These figures are the file dated 1 October 2026. The next file will differ, because plants are audited, approved and de-approved every month.
- The plants are the approved meat establishments, not every meat business. They are the slaughterhouses, cutting plants, game handling establishments and co-located minced meat, meat preparation, meat product, ready to eat and cold store operations approved under Regulation 853/2004 and under veterinary control. A butcher, a caterer or a food manufacturer inspected by its council is not in the file.
- England, Wales and Northern Ireland. The audits in Northern Ireland are carried out by the Department of Agriculture, Environment and Rural Affairs on the FSA’s behalf, and they are in the file. Scotland’s plants are audited by Food Standards Scotland and are not.
- The four outcomes are the FSA’s. Its guidance defines them, in these words. Good: “no issues of significance for public health, animal health or animal welfare during the entire audit period.” Generally satisfactory: “no immediate issues of significance for public health, animal health or animal welfare identified on the day of the audit. Any non-compliances identified during the audit period have been corrected promptly.” Improvement necessary: “major non-compliances identified at audit and/or non-compliances during the audit period not always responded to and corrected promptly.” Urgent Improvement necessary: “multiple major non-compliances or critical non-compliance identified during audit visit or interim audit period. Official intervention required to ensure public health safeguards.”
- A non-compliance here is a cell graded Minor, Major or Critical. Those are the FSA’s three grades. The file also records 104 cells as “Observation”, 385 as “Not Observed” and 18 as “Not Assessed”, which are reported as such and not counted. “Not Applicable” means the question does not apply to that plant, so each question’s share is of the plants it applied to.
- The question-level results are each plant’s latest audit, on different dates. They are not one year’s audits. 504 of the 822 plants were audited within the twelve months before the snapshot; the rest earlier.
- The audit date does not say whether a plant is overdue. The file gives one date per plant and does not say whether it is a full or a follow-up partial audit, and an outcome is published only after the appeal period. The FSA’s intervals are quoted on this page for context, not as a test the file can answer.
- The regions come from postcodes. 660 plants were placed in a region by the postcode in the FSA’s approved establishments registers, read against the ONS postcode directory; 70 whose postcode was missing or unknown to the directory were placed by the county or town in the audit file; 92 are Wales and Northern Ireland, placed by country. The regions are the ONS statistical regions of England.
- The question numbers follow the FSA’s workbook. The audit file names its columns Q11 to Q75 in the order of the FSA’s workbook of questions, and the page labels each with the workbook’s own number. The one question the workbook numbers “4” is labelled 4.0 here. Section 3 is six blocks, one for each kind of production, numbered 3.1 to 3.40 in the workbook’s order.
- Nothing here is reclassified. Every figure is a count of the publisher’s own rows and cells.
The records
What the audit asks for, and where a sign in record fits
None of the 117 questions names a visitor or a contractor. What the audit asks, over and over, is whether a written procedure is implemented and whether the records show it: for maintenance, cleaning, pest control, water, staff training and supervision, health arrangements and the monitoring of critical control points. Those are the questions at the top of the table above.
Noon Elite makes a sign in kiosk that keeps a record of a different kind: who came onto the site, which hygiene declaration they accepted at the door and when, kept for the retention period the site sets. It is not one of the records the audit grades, it does not change an audit outcome, and it does not make a plant compliant with anything. The page for food and packaging sites sets out what it does and does not do, and there is a free visitor health questionnaire template for sites that keep the record on paper.
Sources and method
Where each figure comes from
- Meat Establishment Audits: the datasetFood Standards Agency, updated every month. One file per month from June 2020, each the latest audit outcome and question results for every approved meat establishment.
- Meat Establishment Audits as at 1 October 2026The file every figure on this page for the latest snapshot is counted from. The earlier Octobers are the files of the same name for those dates.
- Audit Questions (workbook)Food Standards Agency. The 117 audit questions, with their sections, blocks and wording, which the file’s columns follow in order.
- Auditing approved meat establishmentsFood Standards Agency, published 14 December 2017. The audit process, the grades, the four outcomes and the audit intervals quoted on this page.
- Approved Food Establishments in England and Wales and Approved Food Establishments in Northern IrelandFood Standards Agency, monthly. Used for each plant’s postcode only. The Northern Ireland register is a separate dataset on the same site.
- postcodes.io (ONS Postcode Directory)The ONS region of each postcode, from the ONS Postcode Directory under the Open Government Licence, looked up once and kept with the derivation.
Derived on 20 October 2026 from the file dated 1 October 2026. Every figure on this page is a count of the publisher’s own rows and cells, with no reclassification.
Contains public sector information licensed under the Open Government Licence v3.0.
Use these figures
Quote them freely
These figures may be quoted freely. Please link to this page as the source of the analysis, and name the Food Standards Agency as the source of the data.
Two tables are available as files, each with the source and the licence on every row: the plants by region and every audit question with its results.
If a figure here is wrong, say so and it will be corrected: ben@noonelite.com.
Next step
A question about these figures?
Email is the quickest way to raise a correction or to ask how a figure was derived. If you run a food site and would rather talk, the call is fifteen minutes.
Book a 15 minute callWould rather email? ben@noonelite.com