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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 ...
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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 ...
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Meat and Poultry Product Labeling Short Course
https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-course
requirements for labeling of inspected meat and poultry products, including basic labeling, Child Nutrition ... for labeling and regulatory compliance, for products made under meat inspection, as well as regulatory ... employees who are responsible for meat and poultry product labels. Key Presenters: Susan Glenn has ...
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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 ...
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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 ...
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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 ...
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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 ...
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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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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), ...
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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 ...