Ground Beef and Ground Pork/Bacon Mixture

Hello all,

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

DF

Mixing of species is acceptable, even more so with beef and pork.

We did not use additional microbial testing for mixing of species in our bulk grinding operation, although we do require COA's and send samples from each supplier to a third-party lab for E. coli and SLM testing. Temperatures at receiving, during process, and prior to shipping are the only testing that takes place for that system, aside from normal SSOP's and pre-operational swabs. 

How is your product used?