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  1. Recall Survival Guide

    https://meatsci.osu.edu/node/81

    It's never going to happen to you, right? You have a clean plant, produce a wholesome product, and take ... you are able to track and recall all potentially harmful products. To get as much harmful product as ... without it. Recall refers to any actions to remove product from trade or consumer channels. Most of us ...

  2. HACCP Overview for Line Employees

    https://meatsci.osu.edu/node/113

    that a company has done everything possible to produce a safe food product (also called “due diligence” ... 1996 (also referred to as the MegaReg), as a means to improve the safety of meat products, while ... shifting the responsibility for safe meat products to the industry. While HACCP is not required it is ...

  3. Labeling Information

    https://meatsci.osu.edu/node/144

    labeling of inspected meat and poultry products, including basic labeling, Child Nutrition and Nutrition  ... regulatory compliance, for products made under meat inspection.   Key Presenters: Susan Glenn has worked for ...

  4. Preventing Listera monocytogenes in Ready-to-Eat Prodcuts

    https://meatsci.osu.edu/node/136

    Preventing Listera monocytogenes in Ready-to-Eat Meat Products   Lynn Knipe, Ph. D. The Ohio State ... products are greater for smaller processors, than for larger processors.  These problems often result in ... public recalls of products, which is never an easy process for any company to deal with.  There are ...

  5. Preventing Listera monocytogenes

    https://meatsci.osu.edu/node/134

    Preventing Listera monocytogenes in Ready-to-Eat Meat Products Lynn Knipe, Ph. D. The Ohio State ... products are greater for smaller processors, than for larger processors.  These problems often result in ... public recalls of products, which is never an easy process for any company to deal with.  Smaller ...

  6. Forum Questions

    https://meatsci.osu.edu/node/82

    of what you are doing in your operation to control conditions and ensure the production of safe meat ... products. GMPs include facilities/product flow, equipment/utensils, pest control, receiving and storage of ... meat and non-meat items, processing, product recall and personnel training. GMPs are important in an ...

  7. Hazard Analysis Revisited

    https://meatsci.osu.edu/node/80

    the product. And as you have heard before, FSIS is "unaware of any meat or poultry production ... products, but temperature control is important in preventing further growth of pathogens, such as ... is that if doing your hazard analysis for raw, ground or not-ground product, you really don't ...

  8. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    upon prerequisite programs, such as good manufacturing practices (GMPs) to ensure the production of ... safe food products.  GMPs provide the operating and environmental conditions that are needed to protect ... food products during processing and storage.  They typically apply to all related processes in ...

  9. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    meat B 3- pathogen growth   C-none identified P-none identified Yes Product temperature increase into ... B 5-pathogen contamination C 1-nitrite level P-none identified Yes No No Product temperature increase is likely ... Grinding is likely to cause temperature rise in product. Not likely to occur, based upon SSOP records. Not ...

  10. Planning to Go Exempt? Read This First!

    https://meatsci.osu.edu/node/83

    and sells no meat or meat products of such animals. "a retail dealer or retail butcher who sells ... meat or meat product that have been inspected,"directly to consumers in retail stores." In ... poultry products on the premises for sale to consumers." Furthermore a person who grows and ...

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