Hi folks
I'm a fairly "green" QC in a small abattoir/meat cutting plant, trying to work towards BRC accreditation. A new customer wants our protocols for micro tests. We currently send carcass samples away, as well mince, surface and water. We need to do some shelf life tests on "their" products, as well as a nutritional and a chemical analysis. I just send these to the lab who take care of it.
What would a basic protocol entail? Do I need to mention ISO test numbers for specific pathogens etc? I'm no scientist, so I'm groping around in the dark, somewhat!
Any advice would be appreciated.
Mant thanks
Smurf
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