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  1. Temperature Regulations and Guidelines

    https://meatsci.osu.edu/node/117

    Temperature Regulations/Guidelines (7/12/99) Cooked Product Final Internal Temperatures Cooked ... Products (except poultry)                           158 ° F (Salmonella guidelines) Cooked Ground Beef ... Poultry                                              155 ° F   Chill Times/Temperatures – Cooked Products   Cooked Beef                         Chill ...

  2. Emergency Management Plan Example

    https://meatsci.osu.edu/node/85

    notification of the crisis situation to:- Get all of your facts straight (How much product is involved? Where ... is the affected product? Product label names, code dates, and sizes of products, etc.), before ... agencies or companies for further information. It is very important that you get the product name(s), ...

  3. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    By: Lynn Knipe Meat Export Research Center Iowa State University The production of sectioned and ... formed meat products has become increasingly more popular in the poultry and red meat industries. These ... products have gained consumer acceptance and are manufactured by processes which are inherently ...

  4. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    identified         Thaw frozen meat B 3- pathogen growth C-none identified P-none identified Yes Product ... identified Yes No No Product temperature increase is likely to occur during weighing. Not likely to occur, ... grinding may cause temperature rise in product Not likely to occur, based upon SSOP records. Not likely to ...

  5. SSOP Models

    https://meatsci.osu.edu/node/116

    used for meat processing, will be cleaned and sanitized prior to starting production.   1. Established ... cleaning procedures are maintained during a production shift.  The manager monitors these operational ... sanitation procedures once during each production shift and these results are recorded on Form          .  ...

  6. Frequently Asked Questions

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens

    the FALCPA law which only affects FDA regulated products is the law's requirement for "plain ... poultry, and egg products under the jurisdiction of FSIS. Until the rulemaking is completed, FSIS will ... safe wholesome product- why are they (EIAOs) not required to have science to backup their challenge? ...

  7. Food Defense for Small Plant

    https://meatsci.osu.edu/node/131

    Food defense differs from food safety, in the food defense procedures protect your products from ... intentional contamination, while food safety procedures protect your products from unintentional ... consumers or disgruntled employees from tampering with their products.  The more recent concern is with ...

  8. Karn Meats History

    https://meatsci.osu.edu/node/100

    One of the Midwest's largest meat processors of raw and cooked custom meat products, Karn ... catering to the foodservice industry Today Karn Meats uses an advanced tracking system of all products ... . That includes lot origination, lot coding, and testing to ensure that all products have been properly ...

  9. In Plant Validation

    https://meatsci.osu.edu/node/112

    the desired effect (Part 2).   The draft guidance materials indicate that at least one product from ... each product category would need to be In-Plant Validated.  It would be wise to select the worst-case ... scenario of products in each process category for the in-plant validation process.   Scientific Support The ...

  10. OSU Thermal Processing of Ready-to-Eat Meat Products Short Course

    https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-products

    products, presented by industry, regulatory and academic experts. Click here for more information. Click ...

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