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MEAT PROCESSING HACCP for retail

Special (meat) processes at retail are generally performed under a USDA FSIS style HACCP Plan.  The US FDA model food code explicitly states that it recognizes other federal government performance standards for meeting food safety criteria (including the USDA FSIS).

Bacon | Jerky | Basturma | Cured-fermented-dried | Cured meats | Peking Duck | Dry aging | Meat glue | Vegetable meat cure | topic not listed? send me email