Looking to make a raw ground beef/ground pork mixture with bacon. We have a raw ground HACCP that satisfies all current USDA reqs but says nothing of combining species. Thoughts? Big "no-no"? What should I add to HACCP to make compliant and how should i go about validating through microbial testing?
Located in the USA, USDA compliant and shooting for SQF level 2 in November. Thanks