I am unfamiliar with the red meat species and have a HACCP plan for poultry slaughter and processing.
If I bring in preseasoned pork to the establishment, treat it as an ingredient, Is there specifics I should look for beyond the CFIA hazard database
Presence of parasites (Toxoplasma gondii, Trichinella spiralis (pork),Taenia spp., Cysticercus cellulosae (pork) and undeclared soy allergen (?)
Does any one have some cross species experience that can help me avoid any pitfalls, other than segregation, cross contamination normally associated with new ingredients.
Thanks