1. From far to near
2. From outside to inside
3. From non-production area to production area：The factory area is divided into production area and non-production area. Isolation facilities (such as walls, green belts, etc.) are set up between the two areas to prevent cross-contamination and ensure the quality and safety of meat products.
4. From clean area to non-clean area：Clean areas and non-clean areas should each have a changing room that is compatible with the slaughtering capacity and is connected to the slaughtering area.
5. Recommended inspection path: Site selection - Entrance - Factory environment - Storage depot - Slaughtering room (Clean area - Non-clean area) - Other workshops
Through the above progressive inspections, ensure comprehensive coverage, scientific process, and effective identification of cross-contamination risks.
