Sanitation
Sanitizer Considerations for SSOP’s
Your specific needs, type of products processed and your sustainability goals affect the sanitizing product you choose for your facility.
Sanitation
Sanitation Standard Operating Procedures (SSOP’s) Overview
Review the accompanying slides for a helpful reminder about cleaning, sanitizing, record keeping, corrective actions and responding to NR’s.
Processing
Verifying Fat/Lean Label Declaration
Ground beef producers need to verify fat content in compliance with the CFR Ground Beef Standard of Identity.
Processing
Fat-to-Lean Guide for Grinding Beef
Here’s a quick and easy visual guide to help you estimate declared fat-to-lean percentages in your beef primals for verification.
Slaughter
Beef Slaughter and Processing
*Warning: Graphic Content. See beef cattle stunned with a captive bolt and the following full carcass dressing and processing method used in today’s processing plants.
Slaughter
Creating a Sanitary Dressing Program in Beef
Establish and ensure a safe, ethical and hygienic slaughter sanitary dressing program.
Slaughter
Creating a Sanitary Dressing Program in Hogs
Establish and ensure a safe, ethical and hygienic slaughter sanitary dressing program.
HACCP
Good Manufacturing Practices (GMP) Memo Outline
This outline provides some detail about what to include when writing your own GMP guidelines.
Processing
Better Burgers and Meatballs
A better understanding of how different factors affect shape and texture helps form better burgers and meatballs.
Slaughter
Humane Handling for Haulers
Here’s a good list of livestock handling guidelines you can send in a letter to your haulers.
Food Safety
Visual Carcass Inspection
Here’s a good general approach to inspecting a carcass for visible contamination and the preventative action needed to avoid or correct inspection failure.
HACCP
Updated HACCP Guidance
Stay updated on the latest HACCP guidelines to keep your customers safe.