Food Safety
Best Practices for Pathogen Testing
Use this resource as a smart addition to a beef processing plant’s overall food safety system.
Food Safety
International Allergen Labeling Guide
The Food Allergy Research and Resource Program (FARRP) has pulled together an international online interactive map and chart to help with allergen labeling regulations.
Food Safety
Meat Questions? Ask USDA!
If you or your customers have any questions about the meat you offer from your counter, look no further than Ask.USDA.gov.
HACCP
How to Appeal a Non-Compliance Report
Receive a Non-Compliance Report recently? It needn’t be scary or intimidating if you follow some good advice.
Food Safety
Your Allergen Control Plan
To protect your business and keep customers safe, here is a fundamental framework to build your own Allergen Control Plan.
Business
Meat Terms from A to Z
The University of Nebraska has pulled together a rather exhaustive glossary of industry-speak sure to come in handy.
Customer Resources
Best Meat Thawing
Use this pdf to remind your customers about the safest ways to prepare meat for cooking.
Customer Resources
Keeping Customers Safe
Give your meat and poultry purchasers the basic guidelines necessary to eat healthy and stay safe.
Processing
Solutions Added to Raw Meat
Identify, explain and properly label raw meat and poultry packaged with added solutions. Learn how to calculate percent pickup of solutions and determine yields to meat FSIS requirements.
Processing
Meat Curing and Smoking
Get a comprehensive look at the advantages and disadvantages of curing and smoking as well as a thorough explanation of how to perform both.
Processing
Calculating Pork Retail Cuts
Use this quick guide to calculate the amount of boneless, closely trimmed retail cuts (BCTRC) you can expect from your pork carcasses.
Meat Cutting
Beef Cuts on a Budget
Improve your working knowledge of the most popular and budget-friendly beef cuts for your retail audience. Learn carcass location, nutrition details and more.